Mak’s Noodle: a Michelin star restaurant with great prices

Mak's Noodle. Victoria Peak, Hong Kong.

Mak’s Noodle. Victoria Peak, Hong Kong.

Mak’s Noodle is an unassuming restaurant among the swanky restaurants at The Peak Galleria. I read that Mak’s Noodle had a Michelin star, so I knew I had to try it.

Customers enjoying their meals.

Customers enjoying their meals.

After being seated, I surveyed the menu and decided to go with the basics: the wonton with noodles in soup and Chinese broccoli with oyster sauce. The meal came with tea for free.

Wontons with noodles in soup & Chinese broccoli with oyster sauce.

Wontons with noodles in soup & Chinese broccoli with oyster sauce.

The soup was very tasty. The egg noodles were al dente. The wontons were well-seasoned with shrimp, pork, and mushrooms. The broth was satisfying. Chinese broccoli is one of my favorite vegetables (and is hard to mess up). The steamed Chinese broccoli didn’t disappoint.

That meal was 72 Hong Kong dollars, which is 9 American dollars. Note: you should bring cash, since the restaurant doesn’t take cards. It was a great deal for lunch anywhere in Victoria Peak, but especially for a Michelin star restaurant. However, the best noodle soup that I had (and I tried many during this trip) was the ramen I had in Tokyo.

Peachdish: edamame, teriyaki salmon with carrots & parsnips over noodles, clementines & fortune cookies

Last week, one of my coworkers gifted me with a Peachdish box. Peachdish is a new Atlanta-based startup that mails you a three-course dinner (that serves two people) with fresh ingredients and an easy-to-follow recipe for $20. (I got mine for free, which was even better.) Peachdish subscribers don’t know what each week’s dinner is until their Peachdish boxes arrive.

Peachdish box with recipe.

Peachdish box with recipe card.

This Peachdish box contained edamame for an appetizer, ingredients to make teriyaki salmon with carrots & parsnips over noodles for the entrée, and clementines and fortune cookies for dessert.

Fresh ingredients for a three-course dinner.

Fresh ingredients for a three-course dinner.

The recipe directions were easy to follow and the results were good. There were a few items you had to have in your kitchen, like sea salt, pepper, and olive oil. But other than that, everything was included in the box. (I’m writing the recipes by memory, since I forgot to take a photo of the recipe card.) I made the edamame right before the salmon was done, so it wouldn’t be cold.




  1. Bring a small pot of water to a boil.
  2. Put edamame in pot and cook for 5 minutes.
  3. Drain and season with sea salt.

Teriyaki salmon with roasted carrots & parsnips over noodles:


Teriyaki salmon with carrots & parsnips over noodles.

  1. Preheat oven to 450 degrees.
  2. Make marinade for salmon: in a shallow baking dish, mix 1/2 cup soy sauce and brown sugar. Peel ginger and slice thinly. Peel and dice garlic. Mix ginger, garlic, and sesame seeds into sauce. Set aside 1/4 cup of sauce to serve over the noodles later.  (The original recipe didn’t have enough sauce set aside for the noodles, so I’ve doubled the amount of sauce.)
  3. Flip salmon filets in marinade so it coats both sides, then let rest in refrigerator.
  4. Peel and dice carrot and parsnip. In a large baking dish, toss diced carrot and parsnip in a couple tablespoons of olive oil. Season with sea salt and black pepper. Bake in oven for 15-20 minutes, tossing the vegetables halfway through so they roast evenly.
  5. While the vegetables are roasting, bring a medium pot of water to a boil. Cook noodles for 5-7 minutes. Drain, then in put the noodles back in the pot and toss with sauce that was set aside.
  6. After vegetables are done, make room in the middle of the pan for the salmon filets. Add extra sesame seeds on top of the filets and bake for 10-12 minutes until salmon is flaky.
  7. Serve salmon over noodles with the carrots & parsnips. Enjoy!
A three course meal. (One serving.)

A three course meal. (One serving.)

If you’re in the Atlanta area, hate grocery shopping, and want to cook more, you should definitely subscribe to Peachdish. *Note: I’m not being paid to endorse this startup. I just enjoyed my Peachdish dinner so much that I wanted to share it with y’all!