Mak's founder emigrated to Hong Kong from China in WWII and established this now-legendary noodle stop, first as a dai pai dong (food stall) and then a shop – although now a chain, this Central branch with small street-facing kitchen is the original. Green 1920s chinoiserie decor makes it feel more restaurant-like than its competitors. Try the shrimp wonton soup with beef brisket.
It's right by the Central–Mid-Levels Escalator.
