11 Hing Wan Street, Wan Chai
Tel: 2915 2261
Cuisine: modern Chinese noodle house
Price: about HK$110 without drinks or the service charge.
Ambience: Maureen, along a small street, is a tiny, quiet refuge from the busier parts of Wan Chai. Most of the seating is at a counter in front of the kitchen. We sat at a table in the back.
Pros: the menu is small, with only two starters, four noodle selections and a few side dishes.
Cons: because the four noodle dishes used only two soup bases and they all had the same garnishes, they started to taste the same by the time we'd tried them all. To be fair, though, most people would just order one bowl rather than sharing all of them, as we did. We weren't very fond of the 'perfect egg' (HK$38) - although the egg really was perfectly cooked (the yolk was runny and the white barely set so it was wobbly). The 'mushroom fluid gel', with the Chinese ham, tasted artificial.
Recommended dishes: my favourite was the chicken noodles (HK$78). The broth was subtle, light and flavourful, and the thinly sliced chicken was tender and moist, although it was the breast. Lemon oil, served as a dipping sauce, added a nice, refreshing touch. The same broth was served with tender braised abalone noodles (HK$88). Pork broth was the base for noodles with a delicious wine egg with Spanish ham (HK$88) and noodles with braised pork (HK$78). All the 'toppings' are served on the side, so they don't get overcooked or watered down.
What else? We ordered extras of the braised pork (HK$15), wine egg (HK$15) and abalone (HK$30). The only thing we didn't try was the marinated cherry tomatoes (HK$38). If they run out of dishes on the weekend, they close early, so call ahead.