Saturday, April 29, 2017

Mak's Chee, Pavilion Elite, KL

Following the success of its first outlet in 1 Utama, Mak's Chee is set to open its second outlet on 1 May 2017 at Pavilion Elite, a new wing of Pavilion KL Shopping Mall.

Mak's Chee serves authentic Hong Kong-style prawn wonton noodle and is famous for its 100-year old recipe from the Mak's family. The Mak's Chee recipe originated from a street-side eatery in Guangzhou before World War II by Mr Mak Woon Chee, best known as the King of Wonton. The war brought the Mak's family to Hong Kong, and from then on, the Mak's name grew in popularity in Hong Kong. Their gold fish shaped wontons and special handmade noodles have received Michelin's Bib-Gourmand title.



We were delighted to be invited to their new outlet at Pavilion Elite for a preview last week.

The menu now comes with enticing photos of dishes, and I was surprised to learn that their prices are even cheaper now compared to when they first opened. All the more reason to visit more often! ;)

To order, simply write the code on the order chit and pass it to the waiting staff. Service is quick, so before long, we were tucking into our noodles.

I had the Wonton Dry Noodle with Prawn Roe (RM16.90 for small). The noodle texture was as good as I remembered it - they are handmade daily at a central kitchen using quality flour and golden duck eggs with multiple dough flattening techniques to release excessive air for ultimate springiness of the noodles. Before serving, the thin noodle is sprinkled with high quality prawn roe and a splash of sesame oil. For those who prefer more noodles, you can go for Large, which comes with 1.5x noodles.

When my noodles arrived, I wondered where the wontons were, but the waiter explained that they were placed underneath the noodles - this is based on the cooking tradition of their ancestors - and the reason they do this is to keep the wontons warm. The wontons here are made using fresh sea prawns with dried prawn roe seasoning - bite into one, and you'll see exactly how fresh, juicy and crunchy they are.

Each plate of dry noodles come with a small bowl of soup - slow-cooked using top quality dried halibut, prawn roe and pork bones. Robust and flavorful, with a smooth finish.

To please the Malaysian diners, they now serve pickled green chillies on every table.





In conjunction with the opening of the new outlet, Mak’s Chee unveiled a new dish - the Swiss Chicken Leg. This item will be available for a limited time only, from 4th May to 31st July 2017. There will be three options to choose from - Original Swiss Chicken Leg (RM9.90), Swiss Chicken Leg Rice with Sunny side-up egg (RM15.90), and Swiss Chicken Leg Dry Noodle (RM13.90).

Hubby went for the latter. Swiss Chicken Leg is a specialty from Hong Kong, whereby the chicken leg is slow cooked with sweet soy sauce and a variety of herbs and spices. Despite the name "Swiss", it is unrelated to Switzerland. The chicken was tender and juicy, and the accompanying sauce was great with the noodles.






A must-order here are the Deep fried wonton - we got the small one (8 pcs - RM16.90), thinking that that it would be enough, however it was so good, we just had to get another portion. Crispy and juicy. Love it!




You must also try the Braised beef tendon and brisket (RM19.90 for small). The best quality beef cuts are selected and marinated in five spice and then braised to perfection.





Since we still had room for more food, we also went for the noodle with braised beef tendon and brisket. The sauce goes really well with the noodles - next time I want to try this, with added prawn roe (add on for RM5).




For drinks, we had the Champion Milk Tea served in bucket of ice (RM6.90) - this way, the tea keeps cool without getting diluted by melting ice so it always tastes its best - smooth and fragrant.




To commemorate its opening, Mak's Chee will also be having special weekly half-price (50% discount) promotion at its Pavilion outlet.

· Week 1: 4th – 10th May, for Signature Wonton Soup/Dry Noodle
· Week 2: 11th – 17th May, for Beef Tendon & Brisket Soup Noodle
· Week 3: 18th – 24th May, for Sweet & Sour Pork Dry Noodle
· Week 4: 25th – 31st May, for Dumpling Soup/Dry Noodle








Opening times: 10am to 10pm daily.


Location: Mak's Chee Authentic Wonton, Level 7, 7.101.02, Pavilion Elite, 168, Jalan Bukit Bintang, Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Website: https://www.facebook.com/mymakschee/



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