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Yenn Wong Unveils Mak Mak at The Landmark

Hotelier and restaurateur Yenn Wong brings the punchy, aromatic flavours of central Thai cuisine to The Landmark in Hong Kong this month with the opening of Mak Mak. A retro replica of a Thai shophouse, Mak Mak is comprised of two spaces with distinctly different purposes, in an edgy experience reminiscent of 1960s Bangkok, recreated by NC Design & Architecture. The Landmark destination features a storefront that bears resemblance to a traditional Thai grocery store with a 60-seat airy 'Thai residence-style' dining area hidden away behind . With its convenient location, Mak Mak’s storefront facilitates seamless takeaway orders for those working nearby, while the restaurant welcomes guests to enjoy the cozy, homey environment and familiar foods.

 

Classic Thai grocery store shelves and screens in the mall-facing entrance open to reveal a 60s-style timber-lined home showcasing artworks and colourful tiled floors. Timber louvres are back-lit creating the subtle illusion of natural sunlight, while a secluded private dining area incorporates tiled walls and natural wood floors.

 

Bringing the classic flavours of central Thailand to life is Thailand-born executive chef Mumu. Most known for her time at Yenn’s restaurant, Kha, in Singapore, Mumu has been dishing up traditional Thai cuisine since 2008 in a variety of restaurants ranging from fast and refined to high-end fine dining concepts.

 

In addition to the classic favourites such as Tom yum goong, Pad Thai and curries, chef Mumu’s menu includes appetizers such as hor muk salmon, spicy steamed salmon soufflé in banana leaves, coconut dressing; goong tod bai chaploo, red curried king prawn and pepper leaf tempura, tamarind dipping sauce; and thod man poo, Thai crab and prawn cakes, green mango salad, yoghurt, sweet chili sauce.

 

Mak Mak’s noodle dishes feature highlights such as pad see eaw, stir fried flat rice noodles with kale and sweet oyster sauce with pork or chicken; and goong op woon sen, Tiger prawn and stewed USA pork with glass noodle, young ginger and black pepper sauce.

 

Curries include Massaman lamb curry and gaeng hped ped yang, red roast duck curry, Thai eggplant, grape, vine tomato. www.jiagroup.co






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