 It is claimed that the recipe has remained unchanged since Mak's grandfather's time.The restaurant has its roots in a Guangzhou eaterie established before World War II by Mak Woon-chi.One of his sons, Mak King-hung (), nicknamed Mak Ngan () because he was extremely skinny as a child, started an open air food stall in Central in 1968 where his younger brother was the chef.