This is what the Michelin inspectors have to say: “This 40-year-old establishment is all about Cantonese wonton soup noodles - firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth.” Nowadays, Mak Man Kee sells 900 to 1,000 bowls of noodles every day, with toppings ranging from wonton and dumpling, to beef brisket and pork knuckle, all prepared on site. It was a long process to tidy up all the irregularities to put things back to where they should be,” Mak explained. Besides the internal demands and struggles, we discovered the raw ingredient supplier had deals with someone on our side under the table. ![]() Most of them, young and old alike, weren’t that confident about my return. “There were 15 or 16 people working here. In other words, some hard work had to be invested to make the transition as the shop would run under a new leader of a younger generation. All the different moving parts were intertwined, following an established pecking order and the vested interests of various parties. ![]() In the beginning, she had to tackle the old-fashion way of management and operation, a frequent trait of small, decades-old food enterprises. To call the shots for the family business was a huge challenge for Mak. Mak Man Kee started out in 1945 as a food cart roaming around Jordan and later found a home in its current site on Parkes Street. One can trace the roots of Mak Man Kee back to the time of Mak Woon-Chi, who was hailed as the “king of wonton” in Guangzhou almost a hundred years ago.
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