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Time and time again we’ve been disappointed with stalls that serve skimpy wontons that turned out to be 90% wonton skin and only 10% filling. But over at Mak Man Kee noodle, it seems like it’s the other way round. Each wonton is generously filled with an ENTIRE tiger prawn with some minced pork 🍤😱
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After our meal there, “how to make Hong Kong wontons” might’ve been googled a little too much by the both of us 😂