Meet Maxi Lau. Shes the owner of Maxis Noodle, a small but mighty noodle soup shop in Flushing, Queens. Opening a wonton restaurant was initially her mothers dream, but a serious cancer diagnosis derailed those plans. After her mother died, Maxi decided to rebuild her own life. Leaving her job in corporate management, she retraced her mothers steps, learning to make wontons with a family friend in Canada. Three years later, Maxis Noodle was up and running. Anything to do with my shop, it reminds me of mom, she says. The shop equals mom.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
