Weekday Dinner Spread Menu

Restaurant

MAKAN KITCHEN Malaysian Heritage Dining & Interactive Kitchens The Intermark – Level 11 350 Call +603 - 2172 7272 or visit www.makan-kitchen.com

Location Seating Capacity Reservations

Touted as the true showcase of Malaysian dining, Makan Kitchen is a hub for culinary actions where specialty chefs dish up recipes from six local cuisines; from the popular Malay, Chinese, Indian to the more authentic Peranakan, Kristang and Iban delights, served from three distinctive, live & interactive kitchens. Diners will experience first-hand the journey from selecting fresh local produce set in ‘market style’ showcases, choose their preferred cooking style and watch the chefs work their magic cooking ala-minute! The restaurant’s distinct interior has strong ethnic interlays and influences along with several local-themed semi-private and private rooms that are perfect for business dining or family gatherings.

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Weekday Dinner Spread Menu Available Sundays through Thursdays, until 30 December 2016

Seafood on Ice  Fresh tiger prawn  Sapak clam  Half shell green mussel  Flower crab From the Malay Kitchen  Ayam masak merah bercili - Stir fried chicken in tomato lemongrass gravy  Rendang daging - Braised beef with turmeric leaf and coconut gravy  Kari kambing berkentang - Stew lamb curry with potatoes  Gulai sotong - Braised squid in spicy herb coconut sauce  Sambal tauhu - Wok fried bean curd with spicy shrimp paste sauce  Paru paru Minang berlado - Deep-fried beef lung with chili tamarind paste  Sayur campur - Stir fried mixed vegetable  Pajeri nenas - Braised pineapple in coconut gravy  Nasi putih - Steamed white rice

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Weekday Dinner Spread Menu Available Sundays through Thursdays, until 30 December 2016

From the Indian Kitchen: Hot Tandoor Counter  Chicken Tandoori  Butter naan bread & Garlic naan bread Rice  Kashmiri briyani rice Vegetarian  Pavakkai poriyal (Deep fries bitterguard with turmeric and curry leaves)  Vegetable jalfrezi (North Indian spicy mixed vegetable with capsicum)  Spinach kuttu (Stir fried spinach with dhall)  Dhal Amritsari (Punjab style dhal cooked in tomato & coriander) Meat Dishes  Fried chicken Madurai (South Indian fried chicken)  Lamb shahi kurma (North Indian style lamb with cream & cashewnut)  Fish ambulthiyal (Sri lankan spicy fish masala)  Devil squid curry (Portuguese style spicy squid curry) Chutney and Raita  Mint chutney, mango chutney, tadka raita, lime pickle, cucumber raita, lemon wedges, onion & chili raita, cumin raita carrot raita From the Chinese Kitchen  Chinese roast – Roast chicken, roasted duck and Chinese barbeque chicken  Lotus leaf glutinous rice  Lotus bun  BBQ chicken bun Chinese Soup in Claypot  Double boiled herbal chicken soup  Thick seafood soup with crabmeat Hot Dishes  Fried rice with prawns and BBQ chicken  Wok-fried salted egg yolk fish with almond flake  Wok fried Szechuan beef with onion and dried chili  Stir-fried garden vegetable with garlic Condiments  Pickle chili, plum sauce, Thai chili sauce, sliced chili, garlic chili sauce, sweet sauce Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Weekday Dinner Spread Menu Available Sundays through Thursdays, until 30 December 2016

From the Hot Plate Counter  Stir fried Mongolian chicken Satay Bakar Aneka  Marinated beef and chicken skewers served with rice cake, cucumber, onion and spicy tangy peanut sauce. Soup Counter  Sup daging berempah  Homemade bread rolls with butter From the Noodles Counter  3 types broth – Beef, Seafood tom yam, Vegetable  Noodles – Mee hoon, Yellow noodle, Kway teow  Vegetables – Chinese cabbage, Pea sprout, Bean sprout, Enoki mushroom  Others – Brown squids, fish cakes, fish balls, seafood tofu  Condiment – Pickle chili, fried shallot, garlic oil, spring onion, chili padi Salad Bar  Mesclun salad and baby romaine  Grated carrots, cucumber, corn kernels, bell pepper  Herb dressing, Thousand Island, Italian dressing, French dressing Ulam-Ulam Tempatan  Petai  Timun muda  Kacang botol  Kacang panjang  Daun pegaga  Daun selom  Ulam raja Condiment and Dip  Sambal belacan – Spicy shrimp paste  Budu – Fermented fish paste with lime and chili  Cencaluk – Fermented shrimp with lime and chili Composed Salad  Kerabu mangga – Spicy young mango salad with anchovies, peanut and chili  Kerabu daging – Beef salad with tomato and onion Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Weekday Dinner Spread Menu Available Sundays through Thursdays, until 30 December 2016

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Kerabu ayam – Chicken salad with red chili and shaved coconut Potato salad – Roasted potato with onion and streaky beef Kerabu daun selom – Local lettuce with chili lime dressing

Dessert  Chocolate fountain with accompaniments  Fruits skewer  Cake in skewer Hot Dessert Banana & chocolate crumble ABC and Cendol 8 type condiment and syrups Ice Cream Four choice of homemade ice cream with condiments and toppings Cakes and Pastry Mango and vanilla shortcake Raspberry choux puff Durian layer cake Chocolate brownies Kaya and pandan Swiss roll Vanilla panna cotta Kek Lapis Assorted Malay and Nyonya kuih Fruits Selection of sliced seasonal fruits available.

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.