Mak‘s Chee signature dish Sea Prawn Wantan Noodles Soup. — Photos: VINCENT TAN/The Star
IT ALL began when Mak Woon Chee made and sold fresh prawn wantan (dumplings) in Guangzhou, China, in the 1920s, distinguishing him from the common noodle vendors back then who stuck to the traditional pork wantan.
His descendants later successfully expanded the family recipe into a reputable noodle franchise across Hong Kong and ventured into Malaysia in January last year, opening Mak’s Chee in 1Utama shopping centre in Bandar Utama, Petaling Jaya.
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