Mak’s Chee @ Mid Valley Megamall

Came back to Mak’s Chee after my first visit at their One Utama outlet – Mak’s Chee’s maiden outpost in Malaysia.

 

The Mid Valley Megamall’s outlet boasts a clean and comfy setting, with plenty of light wood tones. The walls of the dining area is decorated with food photos and written story and history of the brand.

 

The open kitchen at the entrance allows patrons to watch the noodle tossing actions which is crucial in achieving the perfect texture of springy noodles.

 

An array of noodle soups, dry noodles and rice with different toppings are the main items to choose from here at Mak’s Chee. The options of topping included Wonton, dumpling, braised beef brisket, braised beef tendon, sweet and sour (shredded) pork 京都炸酱, shredded ginger and spring onion and oyster sauce Hong Kong Kailan. From this topping options, they can be mixed and matched into numerous of combination such as dumpling + beef tendon, Wonton + beef brisket, Wonton + shredded ginger and spring onion, or Wonton + dumpling + sweet and sour (shredded) pork,  just to name a few.

Lemon Water Cress Drink (Cold – RM7.90) & Yuan Yang (Cold – RM7.90)

 

Signature Sea Prawn Wonton Soup Noodle (Small – RM14.90)

There’re option of thin or flat noodles and I opted for thin version which was cooked to a perfect firm and springy texture, almost to the point of being “crunchy” but in a pleasant way. The noodles also had a mild alkaline taste, but I’m totally okay with it. 

The golden-yellowish broth broth light yet full of umami flavour, with a salty level that wasn’t overpowering. The distinctive dried halibut fragrance also gave the broth a delightful flavour.

 

The heart of the whole dish are those teaspoon-size bites Wonton hidden underneath the noodles. They were plump and delicately filled with fresh chunky prawns, lightly season to showcase the natural sweetness of the prawn.

 

Signature Sea Prawn Wonton Dry Noodle (Small – RM14.90)

Tossed in a palatable soy sauce mixture, the dry noodle was equally tantalizing and likeable. Instead of spring onion, the broth was further perfumed with yellow chives.

 

Dumpling Dry Noodle with Prawn Roes (Small – RM17.90)

Topped with dried shrimp roes is another option for dry noodle (Lou Meen). The dehydrated shrimp roes with all the flavours intensified and locked into each minuscule had a robust and umami taste that brilliantly complement the springy noodles. However, this rendition might be a little too dry for us Malaysians which are used to the more saucy dry noodle like the previous one.

 

The sizeable dumpling were generously filled with well flavoured minced pork, shrimp and shredded wood ear fungus. 

Other topping options for dry noodle included sweet and sour (shredded) pork, shredded ginger and spring onion, as well as oyster sauce Hong Kong Kailan.

There are small selection of rice dishes such as luncheon meat with fried egg on rice, braised beef brisket and tendon on rice or pork lard rice.

 

Verdict: All in all, I think Mak’s Chee makes a good Wonton noodle if you like very al dente noodles. The prawn Wonton certainly shouted quality and very impressive. Price is higher than our local Wonton Mee but it is commensurated with quality ingredients.

 

Mak’s Chee

LG-063, Mid Valley Megamall, No.1, Lingkaran Syed Putra, 58000 Kuala Lumpur.

Tel: +603-2201 0313

Operating hours: 10.00am to 10.00pm, daily

Facebook: https://www.facebook.com/@mymakschee

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LG 311D, 1 Utama Shopping Centre, 1 Lebuh Bandar Utama,

Bandar Utama City Centre, 47800 Petaling Jaya, Selangor.

Tel: +603-7722 2788

Operating hours: 11.00am to 10.00pm, daily

 

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