Staying true to the classic recipe, the restaurant will be managed under the guidance of Master Chef Johnny Yu, who mastered Mak's wonton noodle recipe and cooking style since he was 17 years old under the tutelage of Mak En, his father-in-law. The Mak's recipe was recommended by the Michelin Bib Gourmands for 3 consecutive years (2009-2011). To keep the recipe authentic, key ingredients such as dried flounder for the soup as well as the prawn roe are imported in from Hong Kong.
Focus on the menu here is the signature Mak's Chee wonton noodle, "gold fish" shaped wonton, special herb blended dumplings (sui kau), braised beef brisket, prawn roe and savoury rich broth presented in a classic petite bowl to ensure the special noodle taste and texture remain al dente and springy.
Mak's Chee will be maintaining all traditional food preparation procedures, cooking methods and tools used to emulate similar kitchen environment of the past in their effort to reinforce brand and food quality assurance to their customers.
Chef Johnny Yu supervising the kitchen staff
The noodles are made using quality flour and golden duck eggs with multiple dough flattening techniques to release excessive air for ultimate springiness of the noodles. The noodles are purposely served in small bowls to maintain the desired texture. The noodles are made here every 1-2 days. I like the springy texture and the noodles did not have the strong alkaline ("kan sui") taste usually associated with wantan noodles.
The noodle with dried prawn roe (RM14.90) is a popular dish amongst food critics as you can really savour the taste and quality of the noodles without any thick and heavy sauces. The thin noodle is sprinkled with high quality prawn roe and a splash of sesame oil. You can also request for sauce on the side (oyster sauce) to mix in with the noodles if you prefer it to be saltier.
One of our favorite dishes here is the noodle with braised beef tendon and brisket (RM15.90). Chef Johnny Yu has carefully selected the best beef cuts, marinades it with five spice and then slow cooked to perfection. The texture is spot on - the brisket was tender and the beef tendon had a nice bite to it. The sauce works well with the noodles.
You can also order the beef brisket/tendon as a snack (RM19.90 for small, RM29.90 for large).
Their signature dish is none other than sea prawn wonton noodle soup (RM12.90). First, the wontons are cooked, followed by the noodles, and then the soup is added last to maintain the springiness and texture of the noodle. It is recommended to eat this as soon as the bowl is delivered to your table for the best culinary experience. The soup base is made with top-quality dried halibut, prawn roe and pork bones - the soup is clear yet robust in flavour.
Wonton has been in existence for over 400 years in China, however it was always made from pork. In 1920s, Mak Woon Chee created his specialty fresh prawn wonton served with thin springy noodles. Over here in Malaysia, they use local fresh sea prawns - I have to say the wontons are really good, smooth and bouncy.
We also enjoyed the crispy and plump deep fried wontons (RM16.90 for small, RM23.90 for large) - highly recommended.
Mak's Chee Noodle Menu
Opening times: 11am to 10pm daily.
Location: Mak's Chee Authentic Wonton Noodles, Lot LG311D, 1 Utama Shopping Centre, 1 Lebuh Bandar Utama, Bandar Utama City Centre, 47800 Petaling Jaya, Malaysia. (opposite Cold Storage)
Tel: 03-7722 2788
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