Pioneering hospitality entrepreneur Yenn Wong is bringing the punchy, aromatic flavours of central Thai cuisine to The Landmark with Mak Mak, opening this month. The concept is the ninth restaurant under Yenn Wong’s JIA Group, a collection which includes notable restaurants such as Chachawan, Duddell’s and 22 Ships.
Yenn Wong, founder of JIA Group
“In 2013 we brought Isaan (northern Thai) cuisine to Hong Kong with Chachawan, this year I’m excited to have this opportunity to offer central Thai cuisine to Hong Kong diners,” said Yenn Wong. “The cuisine of Central Thailand is smooth, featuring long lasting flavours, intense spices and a touch of sweetness. It’s the Thai that we know and love. At Mak Mak, we bring you authentic Thai favourites expertly crafted for each season by the incredibly talented Chef Mumu,” said Yenn.
As with all of Yenn’s concepts, Mak Mak is creative in its design. An edgy experience reminiscent of 1960’s Bangkok is recreated byNC Design & Architecture. A retro replica of a Thai shophouse, Mak Mak is comprised of two spaces with distinctly different purposes. While a traditional venue found on the back streets of Bangkok would encompass a shop with the owner’s home attached, 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 it. With its notably convenient location, Mak Mak’s storefront facilitates seamless takeaway orders for those working nearby, while the restaurant welcomes guests to enjoy the cosy, homey environment and familiar foods.
Classic Thai grocery store shelves and screens in the mall-facing entrance open to reveal a 60’s-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.
Executive Chef Mumu
In addition to the classic favourites such as Tom yum goong, Pad Thai and curries, Chef Mumu’s menu includes appetizers such asHor muk salmon, spicy steamed salmon soufflé in banana leaves, coconut dressing (HKD128), Goong tod bai chaploo, red curried king prawn and pepper leaf tempura, tamarind dipping sauce (HKD128), and Thod man poo, Thai crab and prawn cakes, green mango salad, yoghurt, sweet chili sauce (HKD148). Salads include Larb gai, spicy minced chicken salad, Thai herbs, green lettuce, crispy wonton (HKD128) and Yum ma muong, green mango salad, shallot, roast peanut and fish sauce caramelised with palm sugar (HKD108).
Mak Mak’s noodle dishes feature highlights such as Pad Thai, Stir fried rice noodles with grilled prawn and tofu, roast peanut, sweet tamarind (HKD128), Pad see eaw, stir fried flat rice noodles with kale and sweet oyster sauce with pork or chicken (HKD108) andGoong op woon sen, Tiger prawn and stewed USA pork with glass noodle, young ginger and black pepper sauce (HKD168).
Curries include Massaman lamb curry, aromatic massaman curry of slow braised lamb shank, roasted baby potato, peanuts and shallot (HKD208) and Gaeng hped ped yang, Red roast duck curry, Thai eggplant, grape, vine tomato (HKD168).
Mains, made for sharing, include familiar dishes such as Goong tom am hang, wok fried tiger prawns, tom yum sauce, lemongrass, chili, green herb salad (HKD298), Poo nim phad phong ka ri, wok-fried crispy soft shell crab, yellow curried sauce of egg, Chinese celery, shallot and garlic (HKD198) and Mieng pla DIY, do-it-yourself crispy fish fillets wrapped in betel leaves, roasted coconut with aromatic tamarind sauce (HKD228).
Featured rice and side dishes are the Khao phad subproad, stir fried jasmine rice with seafood, raisin, cashew nut and fragrance of yellow powder (HKD148), Khao khluk ka pi, Thai fried rice with shrimp paste, honey and palm sugar, minced pork omelette, green mango salad (HKD128) and the Tang R-jad, cured cucumbers with fresh shallot and sweet vinegar spring onion (HKD30).
Vegetable lovers can indulge in dishes off of the vegetarian menu such as the Keiaw thod-j, crispy wontons stuffed with mushroom, tofu and sweet chili sauce (HKD78), Yum som o, spicy pomelo salad, roasted coconut, ground peanuts, sweet and sour sauce with lime and palm sugar (HKD95), Lab tau hoo, spicy salad of crispy tofu, roasted rice and mushroom, green lettuce (HKD88). Vegetarian dishes great for sharing include 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).
Guests on the go can effortlessly pick up a selection of dishes from Mak Mak’s storefront and enjoy these at home or in the office.
Mak Mak is the newest concept of 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.