The wonton maker was not the first to popularise shrimp wontons for the working class in Hong Kong - as it turns out, Mak had a cousin who also sold wonton noodles out of a street stall, but on ...

200g baking soda – baked at 120C for 1 hour, leave to cool and store in an airtight container – you will have lots more for the future. NB you can make a smaller quantity if you want!

In Hong Kong and the Guangdong region of southern China, wonton noodles is one of the most popular go-to foods. Wonton noodles comprises thin egg noodles in a bowl of hot broth, topped with ...