[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，2015年12月 － 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，
广州云吞面大王麦焕池先生的后代将于2016年1月以新商号麦氏
麦氏西池的正宗云吞面秘方源自麦焕池先生于1920年代在广州经
1984年，麦奀退休，他把大排档牌照交还给香港政府。不过，
自此之后，麦氏的品牌逐渐在香港普及，
马来西亚的麦氏西池港式云吞面将坚守百年老秘方，
余伟德师傅自17岁便向他的岳父麦奀学习麦氏云吞面秘方和煮面厨
余师傅拥有超过40年的经验和高超的云吞面制面手艺，
麦氏西池港式云吞面为您提供快捷休闲餐饮，
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、
麦氏西池港式云吞面餐厅的董事杜家礼先生说：“我们选址在马来西
余伟德师傅笑称：“要在马来西亚物色适当的食材，是个非常大的挑
他补充说，
Published
by WLJack. (Based on official press
release issued by Citrineone to wljack.com)
