ABOUT ZOK NOODLE HOUSE
Zok Noodle House was founded in 2011 by four chef friends. Since its establishment, it has insisted on cooking every dish with “Sufficient Ingredients”, which also represents the origin of the name “Zok” of Zok Noodle House in Chinese. Determined to combine the authentic cuisine of Hong Kong, Macau and Malaysia with the secret recipes from the chefs and develop it to the extreme and present the best and most satisfying classic Hong Kong, Macau and Malaysia cuisine to share with everyone.
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Eating a bowl of noodle is warmer than a hug.
From wonton to soup base and noodles, we are extremely particular about the ingredients and preparation method. We use high-quality fresh shrimp as the main filling and semi-fat lean pork as the filling. To ensure the freshness, sweetness and chewiness of the wontons, each wonton is hand-wrapped with 8 portions of filling and 2 portions of wonton skin. The skin is thin, and the filling is sufficient. It is freshly cooked every day.
The most important thing about wanton noodles is the sweet broth, which is also the most important part of the master of Zok Noodle House. Every pot of soup is guarantee tasty, uses high-quality flounder fish, old chicken, shrimp roe and many first-class fresh pork bones to simmering for 6 hours. Only with this process the famous Hong Kong, Macau and Malaysia delicacy will only be presented and served to everyone.