Tuesday, 8 December 2015

[Food News] Mak’s Chee Authentic Wonton coming soon to Malaysia!

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[Food News] Mak’s Chee Authentic Wonton coming soon to Malaysia!
Hong Kong wonton noodle master all set to open his first outlet at 1 Utama Shopping Centre

KUALA LUMPUR, December 2015 – Attention to all Malaysian foodies and authentic food lovers! You will no longer need to fly all the way to Hong Kong to enjoy the wonton noodle recipe of the near century old infamous Mak’s noodle. 

The descendants and third generation of Mr. Mak Woon-Chee, who famously known as Guangzhou’s King of Wonton Noodle, is set to open their first Malaysian outlet at 1 Utama Shopping Centre in January 2016 under their new brand Mak’s Chee.

Mak’s Chee Authentic Wonton recipe originated from a street-side eatery in Guangzhou before World War II by Mr. MakWoon-Chee.  The war brought the Mak’s Family to Hong Kong and Woon-Chee’s son, nicknamed Mak En, carried on the recipe and tradition by starting his own food stall in 1968.

In 1984, Mak En retired and renounced his hawker stall license to the Hong Kong government.  The story continues when MakEn’s eldest son-in-law and skilled descendent, Johnny Yu reincarnate a similar business under his father-in-law’s name on Wellington Street, Hong Kong, which later received Michelin’s Bib-Gourmand title under his guidance.

From there on, the Mak’s brand grew in popularity in Hong Kong and dish was enjoyed by a long list of famous personalities such as the Former President of the Republic of China - Chiang Kai-Shek and First Lady Soong May-Ling; the infamous food critic Chua Lam as well as American chef, author & TV host Anthony Bourdain, have all tasted the wonton noodle recipe.

Staying true to the classic 100 years old recipe, Mak’s Chee restaurant in Malaysia, will be managed under the guidance of Chef Johnny Yu, the first grandchildren in-law of the Guangzhou’s King of Wonton Noodle, Mak Woon-Chee.

Chef Johnny Yu mastered Mak’s wonton noodle recipe and cooking style since he was 17 years old under the tutelage of MakEn, his father-in-law.

With more than 40 years of experience and distinctive skills in wonton noodle making, he is now spreading the family’s wing by venturing into Malaysian market with the original Mak’s family recipe.



Mak’s Chee restaurant offers fast casual dining with a variety of tantalising and succulent menu with focus on the signature Mak’s Chee wonton noodle, “gold fish” shaped wonton, special herb blended dumplings (sui kau), braised beef brisket, shrimp roe and savoury rich broth with a unique presentation in a classic petite bowl ensuring the special noodle taste and texture to remain al dente and springy. 

With the debut of Mak’s Chee brand in Malaysia, the restaurant is aiming for growth targeting local non-halal communities, urban families and working professionals and authentic food lovers.  



“Our decision to open a restaurant in Malaysia was due primarily to the overwhelming requests and good feedback we’ve received from our Malaysian tourists when they visited Hong Kong,” said Mr. Gary Crestejo, Director of Mak’s Chee.

Chef Johnny Wu quipped, “It was an extremely big challenge to find the right ingredients here in Malaysia, but we’ve made it, and possibly at an even better quality than what we had in Hong Kong.  I’m so excited!”

He added that Mak’s Chee will maintain all traditional food preparation procedures, cooking methods and tools used to emulate the similar kitchen environment in their effort to reinforce brand and food quality assurance to their existing and future customers.

麦氏西池港式云吞面即将登陆马来西亚
香港云吞面大师将在万达购物中心开设第一家面店



吉隆坡,201512  嘴刁的马来西亚美食家和地道美食老飨再也不必千里迢迢飞到香港,便能享用享誉近百年的麦氏鲜虾云吞面了

广州云吞面大王麦焕池先生的后代将于20161月以新商号麦氏西池(Mak’s Chee在万达购物中心开设他们在马来西亚的第一家面店

麦氏西池的正宗云吞面秘方源自麦焕池先生于1920年代在广州营的街边面档。二次大战导致麦家移居香港,而麦焕池之子麦镜鸿,小名麦,在1968继承父亲的秘方和传统,开设了自​​己的大排档。

1984年,麦退休,他把大排档牌照交还给香港政府。不过,麦氏云吞面的故事还在继续,麦奀的长女婿和嫡传弟子余伟德先生以岳父之名在香港威灵顿街重启云吞面面店,后来还凭着他的技术,让麦氏云吞面成为米其林(Michelin)的评审推介殊荣

自此之后,麦氏的品牌逐渐在香港普及,而且备受各界名人显要推崇,如中华民国前总统蒋介石和夫人宋美龄、著名美食评论家蔡澜,以及美国名厨、作家兼电视节目主持人安东尼·伯尔顿(Anthony Bourdain),都是麦家云吞面的粉

马来西亚的麦氏西池港式云吞面将坚守百年老秘方,其管理将由广州云吞面大王麦焕池的长孙婿余伟德师傅指导

伟德师傅自17岁便向他的岳父麦奀学习麦氏云吞面秘方和煮面厨艺,是麦氏云吞面仅有的嫡传弟子及承继人

师傅拥有超过40年的经验和高超的云吞面制面手艺,如今进军马来西亚市场,将麦氏家传秘方传扬到这里



麦氏西池港式云吞面为您提供快捷休闲餐饮,备有各种诱人的美味餐点,重点是招牌麦氏鲜虾云吞面的鱼尾云吞、凤城水饺、柱侯牛筋腩、上等虾籽和大地鱼汤底,以当年的经典小碗奉上,确保面条美味可口,保持面条弹性和口感

随着麦氏西池品牌登陆马来西亚,该餐厅放眼于本地华人社区、城市家庭与专业人士,以及地道美食老飨当中谋求成长

麦氏西池港式云吞面餐厅的董事杜家礼先生说:们选址在马来西亚开设餐厅,主要原因是很多马来西亚游客到香港观光时对我们提出热烈的要求,以及良好的反馈。

伟德师傅笑称:要在马来西亚物色适当的食材,是个非常大的挑战,但是我们做到了,而且品质甚至可能比香港的更好。我太高兴了

补充说,麦氏西池港式云吞面在致力于加强品牌和向现有和未来顾客作出餐点品质保证之际,会维持所有传统的食材处理方法、烹调手法、用具、以及模拟旧日的煮食环境


Published by WLJack. (Based on official press release issued by Citrineone to wljack.com)

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