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Spice up the Summer with Thai Salads and Tofu at Mak Mak

May 25, 2016 Dining No Comments Email Email

image018Mak Mak, the retro-inspired restaurant dishing up punchy, aromatic Central Thai cuisine, welcomes guests to embrace the start of summer with a series of light dishes packing serious flavour.

With its cool ‘Thai residence-style’ dining area, Mak Mak is the ultimate destination for Thai cuisine during Hong Kong’s sweltering summer. Popular salads such as the Larb gai, made with spicy minced chicken, Thai herbs, green lettuce and crispy wontons (HKD128), the Yum ma muong, green mangos, shallots, roasted peanuts and fish sauce (HKD108) and the Yum thuw phu, a spicy salad of winged bean, grilled prawn, minced pork, sweet shallot, roasted peas and hard-boiled egg, (HKD158) are light ways to beat the heat.

For those looking for something fresh and also meat-free, Mak Mak offers an extensive vegetarian menu. Appetizers such as Thod poh phia-j, Thai spring rolls with cured cucumber relish, roasted peanut, sweet chili sauce (HKD88) and Kway teow loui sawn-j, fresh spring rolls with mixed vegetables, Thai vermicelli, three flavour sauce (HKD88) are great options for vegetarians who love bold flavours. Salads are equally exciting, with highlights including the Yum ma muong, green mango salad, shallot, roast peanut (HKD108) andLab tau hoo, a spicy salad of crispy tofu, roasted rice and mushroom and green lettuce (HKD88).


Meat-free mains are equally indulgent, and noodle lovers will enjoy classic dishes chock full of fresh ingredients. Try the Phad thai, stir fried rice noodles with tofu, roast peanut, sweet tamarind (HKD108) and the Phad see eaw, stir fried flat rice noodles with baby kale, sweetcorn and sweet pepper sauce (HKD108). Vegetarians will also appreciate the Tom yum, a hot and sour soup made with mushroom, lemongrass and kaffir lime leaf (HKD98) and the Phad bai ka pow, a delicious stir-friend tofu with garlic, Thai holy basil and homemade stir-fry sauce (HKD88).

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The decadent dessert selection is definitely a highlight of the meal, with some light enough for those watching their waistlines. TheSupparod shuem, made from pineapple carpaccio, lime, lychee, coconut ice cream (HKD88) is a perfectly refreshing end to the meal and the Coconut ice cream, served with sticky rice, palm seeds and roasted peanuts (HKD88) provides a satisfying sweetness.

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, Fish School and Rhoda, opening in June 2016.

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