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HKD30 Happy Hour at Mak Mak Will Have Everyone Asking for More from March

March 9, 2016 Dining No Comments Print Print Email Email

image029Mak Mak, the retro-inspired restaurant dishing up punchy, aromatic Central Thai cuisine, has today launched an irresistible happy hour. The Thai grocery shop inspired bar on the second floor of the Landmark Atrium will be serving Singha Beer, house white wine and house red wine for just HKD30 (+10% service charge) from 5pm until 8pm daily. Hungry guests can snack on complimentary Thai peanuts with chopped chilies at the bar before venturing through Mak Mak’s secret entrance to try some of Executive Chef Mumu’s famously authentic Central Thai dishes.

Guests can make themselves at home in the Thai wooden villa-inspired dining room before settling on some of Mak Mak’s aromatic dishes. To start, Chef Mumu recommends the Hor muk salmon, spicy steamed salmon soufflé in banana leaves with coconut dressing (HKD128) or the classic Tom yum goong, hot and sour tiger prawn broth with lemongrass, galangal, kaffir lime leaf, straw mushroom and fresh chili (HKD 178). Chef Mumu’s Phad Thai (HKD128) has become an instant favourite in Hong Kong, and noodle lovers can’t miss the perfectly chewy Pad see eaw, stir fried flat rice noodles with kale and sweet oyster sauce with pork or chicken (HKD108).

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Yenn Wong, founder of JIA Group

 Vegetarians will enjoy a dedicated menu featuring dishes such as the Kheaw wan, Green curry, apple, pea eggplant, sweet basil (HKD95) or the Phad bai ka pow, Mama Mumu’s delicious stir fried tofu with garlic, Thai holy basil and sweet pepper fire sauce (HKD88).

 Also not to be missed are the Massaman lamb curry, aromatic massaman curry of slow braised lamb shank, roasted baby potato, peanuts and shallot (HKD208) and the Pla krapong nueng manow, steamed sea bass, three-flavoured dressing, lime segments, fried shallots and coriander (HKD268).

For a sweet and salty finish, Chef Mumu recommends the Khanom MAK MAK, a traditional trio of butterfly-pea glutinous rice desserts with toppings of baked egg custard, sweet coconut prawns, sun-dried fish and fried shallot (HKD118).

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Executive Chef Mumu

Mak Mak’s cocktails and mocktails are a sweet complement to Chef Mumu’s extensive menu. Try the Thai 1 On, a blend of Ketel 1 vodka, Pierre Ferrand, dry curacao, pomelo, Thai basil & coriander syrup and Thai chili (HKD100) or the Chuen Jhai, made with Hendrick’s gin, cucumber, Thai honey, lime and galangal (HKD100). Mocktail favourites include the Lumpinee, a fresh and healthy mix of banana, pineapple, carrot and coconut milk or the Amphawa, made with green tea, mango, mint agave and lemon (both HKD55).

Khanom MAK MAK                                                Phad Thai

Mak Mak is the newest concept from Yenn Wong’s JIA Group which also includes 208 Duecento Otto, 22 Ships, Aberdeen Street Social, Ham & Sherry, Chachawan, Duddell’s, Meen & Rice and Fish School.

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