Ho Hung Kee 何洪記

Noodle was thin and springy with a very subtle alkaline taste. Of course, the highlight was the wantons that came with crunchy prawn and juicy minced pork, wrapped in thin wanton skin. The large portion (6 wantons) wasn't that big either- just nice for one person, so don't waste your time ordering the small portion.

Ho Hung Kee is a 1 star Michelin restaurant in Hong Kong famous for their wonton noodles just like Mak's Noodles. I however feel that the must have is actually the sliced fish congee which is by far the best congee I've tried. The congee is smooth and you can't really feel the rice grains yet so flavourful you feel like you are drinking fish broth brewed for hours. You won't regret eating this.

The you tiao was light and crispy, wrapped in thin and silky cheong fun. My all time favorite.

Was disappointed as it was supposed to be their star dish. It was very oily and one dimensional. SG has nicer beef hor fun with richer flavor and wok hei.

3.5 munchies: Deep-fried to crispy and golden brown, these beancurd rolls were stuffed with fresh and succulent prawns. I liked how the beancurd skin was not too thick and that the filling was generous, albeit some parts on the outside were a tad charred. Dip it with black vinegar for some smoky punch with a light, pleasant bitterness.

3.5 munchies: The molten salted egg custard centre was not as oozy and flowy as I'd like. Fortunately, the taste of salted egg was rich and distinct; texture was smooth and creamy with some bits of salted egg. Go for the sweet & sour prawn balls and rice noodle rolls with youtiao when you're at this one-Michelin-starred cha chaan teng.