Visited 20th June 2010
I was hungry, hung-over and heartbroken. Bitterly disappointed with the terrible refereeing decision that resulted in Australia's World Cup draw to Ghana I was also on the lookout for hangover food. I found myself in Wellington Street and took the opportunity to try Mak's Noodles. On a street packed with restaurants this old school joint, which has been around since the 1960's, would easily be the most famous. I'm a big fan of Wang Fu and like Tsim Chai Kee Noodle across the road so was very keen to see how Mak's compared. They have also opened several other branches around town.The selection at Mak's is pretty basic with only a couple of noodle dishes and sides of vegetables to choose from. I went for the noodle soup with wontons and beef brisket. When the dish came I was taken back - the tiny bowl was honestly not much bigger than a regular sized rice bowl. Within was a pile of chewie egg noodles, three tiny shrimp wontons, cubes of beef and a scattering of spring onions. The delicate wontons were tasty and the tender braised beef and its rich grave was really good. Flavoured by the sauce clinging to the beef and spring onions the soup was also delicious.
My feed at Mak's Noodles was extremely enjoyable, but it was so tiny that after I left I basically started looking for snacks straight away. The quality was excellent, but $40 for such a tiny bowl seemed to be pushing it, especially when the competition's so fierce on Wellington Street. The restaurant seemed to be more crowded with well presented waiters than customers and the guy who served me was helpful and friendly. For sure I loved the noodles at Mak's, but the serve was so unsatisfying that I wonder if I'll bother going back; I can't see the point in visiting a restaurant and having to order two serves to get an average sized lunch.No website to visit, but they're famous enough to have a Wikipedia page.
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