Comments on: Mak’s Noodle Restaurant in Richmond

By: LotusRapper

LotusRapper — Wed, 27 Aug 2008 00:07:43 +0000

Liquidhope, I *do* hope you are being sarcastic ……

By: liquidhope

liquidhope — Tue, 26 Aug 2008 10:53:02 +0000

actually msg is good for you, i read some where on chinese news paper that msg is actualli amongst the type of foods that will make you smarter!

the japanese invented msg and yet they r still the longest living human race.

By: Kwan

Kwan — Thu, 10 Jul 2008 20:31:31 +0000

I was in HK last fall and tried to eat at Mak’s. I was told there was a constant line outside their Kowloon outlet. I was discouraged and had some roast goose at some nondescript cafe. I have since eaten at Mak’s in Richmond several times and have been happy with them. They are best known for their Cantonese yellow noodle, which as someone ad described, crisp and ‘crunchy’. I like their deep fried chicken knee. The other dishes are not unlike those found in congee and other good wonton noodle houses.

By: gigi

gigi — Tue, 29 Apr 2008 00:13:57 +0000

When I was in Hong Kong earlier this year, I was told that there is a Mak’s in Hong Kong as well and it is owned by the same people. Although I have never tried either the HK or Vancouver restaurants, I have heard they’re quite tasty. Too bad about your MSG attack though! :(

By: Erick

Erick — Fri, 18 Apr 2008 16:53:44 +0000

Hey Ben,

Glad you liked the food. Your pictures are making my mouth water! Sorry about the MSG attack. I don’t recall having the same reaction the times we’ve been there and I would have warned you as my tolerance for MSG is getting lower.

As far as the portions, it’s similar to what we’ve experienced in HK at Mak’s Noodle there. I love their “crispy” soup noodles and broth and their jook is the best around. Next time, I have to compare it to Congee Noodle King.

By: LotusRapper

LotusRapper — Thu, 17 Apr 2008 23:35:59 +0000

I find it ironic that given the bountifulness, emphasis on freshness and variety of Asian (particularly Chinese) cuisines that MSG is deemed necessary to “enhance” flavours.

I’m mildly allergic to MSG (yes I do get resulting headaches and extreme dry mouth), so I ask for no MSG whenever possible. Restaurant foods are already high in sodium as is, so MSG is pretty much a double-whammy.

By: crimsonroses

crimsonroses — Thu, 17 Apr 2008 12:09:33 +0000

MSG is a bad thing.. just an additive to improve the taste of yr food but has high amount of sodium.. so it makes u thirsty.

By: _ts

_ts — Wed, 16 Apr 2008 22:05:32 +0000

MSG should be (quote-unquote) “OK.”

After all, as one writer put it, “if MSG is so bad for you, why doesn’t everyone in Asia have a headache?”

LOL.

We posted a couple of articles about MSG (and the debate) before:

from The Observer ~ http://eatingclubvancouver.blogspot.com/2008/01/observer-article-if-msg-is-so-bad-for.html

from the NY Times ~
http://eatingclubvancouver.blogspot.com/2008/03/nytimescom-yes-msg-secret-behind-savor.html

By: Chrystal from Holland

Chrystal from Holland — Wed, 16 Apr 2008 20:59:08 +0000

Talking about “no comparison”. We pay 9 euro’s for a bowl of congee.. And that’s not even the seafood one, that will probably come up to 12 euro’s.. which is 19 dollars.. So I make my own congee :), but still have to buy the yaotiao (yaw char gwai) from Chinatown.

By: LotusRapper

LotusRapper — Wed, 16 Apr 2008 18:56:27 +0000

“There are vinegar too but I had never understood the use of vinegar here. I mean, what do you use that with?”

Vinegar is also often used directly on the wonton noodles, as the wonton wrappers traditionally are made with lye water. Hence when being eaten in the noodle soup, vinegar can be added to re-balance the soup’s pH (or at least the taste of it).