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Simply the best kept flushing secret in all of New York. The most delicious soup broth with varied noodle choices and meats in all of Flushing. I sat sidewalk side with a huge bowl of the tastiest broth that money can buy. Very filling. Very inexpensive cheap eats. Ooops, just gave away another secret money saving belly filling spot. Ahh heck!
Cantonese wonton noodles are more than just a dish they’re a piece of culinary history. Originating in Guangzhou in the early 20th century and perfected on the bustling streets of Hong Kong, the dish became a symbol of craftsmanship and comfort: springy egg noodles in a delicate seafood and pork broth, crowned with silky shrimp wontons. At Maxi Noodle in Flushing, this tradition is honored and preserved with remarkable care.
On my visit, I ordered the wonton, dumpling, and dace fish ball noodle soup with duck egg noodles. Duck egg noodles are a defining element of the Hong Kong style, their rich yolks lending both golden color and that signature springy bite. The broth, cooked with pork bones and dried seafood, was light yet layered exactly as it should be: clean enough to sip, complex enough to linger.
The wontons themselves were outstanding plump, generously filled with whole shrimp, wrapped in delicate skins that held their form without becoming gummy. This reflects the Hong Kong tradition, where shrimp not pork is the star. The dumplings offered a heartier contrast with pork and vegetables, while the dace fish balls were a true nod to Cantonese heritage. Dace, a freshwater fish native to southern China, has long been used to make bouncy, hand-formed fish balls that embody both texture and flavor a staple of Hong Kong street food and noodle culture.
To finish, I added a dash of red vinegar and a spoon of house-made chili oil. The vinegar cut through the richness with brightness, while the chili oil layered on a fragrant, smoky heat. It elevated the bowl from comforting to addictive the kind of detail that separates good from unforgettable.
I didn’t try them this time, but Maxi Noodle’s menu reflects the full diversity of Cantonese comfort food. The curry fish balls recall the savory snacks sold on the streets of Hong Kong; the beef stew with tendon is praised for being braised until meltingly tender; and the stewed mushroom noodles showcase the depth of flavor that even a meatless broth can achieve.
What makes this place truly special, though, is Maxi herself. She can often be seen hand-wrapping wontons at the counter a small but powerful gesture that shows her dedication to her craft. That passion flows into every bowl, turning what might seem like a casual noodle shop into a living link to Hong Kong’s food heritage.
Best noodles I have had in a while! The options were great and very customizable to your liking. The dumplings were delicious. I was out of state and hope to come back again soon. Might make the trip just to eat here. There was a little bit of a wait as it is very small and very busy but very well worth the wait!
