Mak's Noodles

Simple, cheap, delicious, efficient.

That's all there is to it, everything is made fresh, prepared quickly.Well recognized by the city so always expect a high turnout. Need not worry, they have such a high turnover rate you'll get seated quickly no matter what the crowd size, just be open to a new neighbor every time. It's a small shop like any other place in the city so expect communal seating. 

Wonton Noodle Soup: Thin, chewy noodles in a simple broth, perfection. Wontons  are stuffed with seasoned pork, savory and fulfilling, dip with a little red vinegar on the side. Note that bowls here are small, the mindset is slurp and go. Ideal for such a fast paced city. If one does feel like they need more there's a bunch of sides to choose from.  

There are a few more options on the menu, notables being the Brisket and the bitter veggies, but I'm stuck on the wontons.  It's my first love of this city, and I still can't get over them.

• G/F, 77 Wellington Street
  Central, Hong Kong Island

Hong Kong: 7,000 & some change

I once consider myself a "sheltered" Southern Californian, sheltered in the sense that up until two years ago my idea of travel was a 32 hour drive down to Mexico every year to see my grandparents (Ixtlan del Rio, Nayarit & Villa Hidalgo, San Luis Potosi; respectively). Granted anyone else see's that trip as notable, it really loses it spark when you do it once or twice a year, every year since you where born. Lately the more and more I reflect upon my time there, the more my opinion has began to change. A sentiment I'll save for later.

What else was there, Vegas? That was only a stones throw down the highway. Phoenix? I spent my most of my 3 days indoors because it was so friggin hot, I hardly remembered outside. I pretty much was in my own little box.

But, it was two years ago where my friend and I simply said "screw it" and bought a pair of tickets to Chicago. Since, the urge to see out what else was out there led me across the country, until finally, a catalyst was lit that would send me across the Pacific for the first time!

After a year saving, a ton of hype and anticipation, my butt finally boarded on to what was one of the most brutal 18 hour treks of my life, but hey, at least there was plenty of leg space. Southwest/Delta fliers you feel me??? Although, not exactly enjoyable by any stretch of the word, it got me to point B. Soon enough though, I arrived. Finally.

Kimchi Tofu Stew

  Somewhere deep inside me I know I was Korean in my past life because I have unquestionable similarities in their passion for variety in one sitting, appreciation for the social aspect, and just the straight-up voraciousness when it comes to knocking out large portions. But among the seemingly endless varieties of banchan, kimchi has always held a small corner in my heart.
 
  Back when I was going meatless for a month, this alone kept me happy for at week. The tofu + soft-boiled egg did well enough in keeping me satiated. So any vegetarian seekin something more hardy, look no further.

  Salty, sour, spicy. Practically an awkward, if not intimidating description to any westerner, but one should always hone the spirit of Andrew Zimmern, everything is worth a taste.

Ingredients:

• 16oz Silken Tofu
• 1tspn Vegetable Oil 
• 4 cups Kimchi (gently squeezed) + 1 cup of liquid 
• 2 tbsp Gochujang 
• 8 scallions cut in 1in. pieces 
• 2 tbsps Reduced-Sodium Soy Sauce  
• 1 tbsps toasted Sesame Oil

  Garnishes

• Black pepper
• Egg Yolk 
• Toasted Sesame Seeds 

  -Bring a large pot of water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed & firmed up. 4 min. Use slotted spoons to transfer to a bowl.
  - Heat vegetable oil in a large heavy pot over medium heat. Add kimchi, and gochujang, stir often until it begins to brown. 5-8 min.
  - Add kimchi liquid and 6-7 cups of water . Bring to a boil, then reduce. Simmer heat until kimchi has softened. 35-40 min.
  - Add scallions, soy sauce, & tofu; Simmer 20-25min.
  - Add sesame oil; season with salt & pepper. Laddle into bowl; top with egg yolk and sesame seeds.

  I may not be Korean, but my stomach sure is.

Photo credit to Jamie K.