Weekend Hi-Tea Menu
Restaurant Location Seating Capacity Reservations
MAKAN KITCHEN Malaysian Heritage Dining & Interactive Kitchens The Intermark – Level 11 350 Call +603 - 2172 7272 or visit www.makan-kitchen.com
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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Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Kid’s Weekend Corner (on weekly rotation) Safari Party Animal Animals Cupcakes Marshmallow Sprinklers Hearty Turkey Sandwich Night Star Sparkles Jungle Melons Carnival Land Candy Cupcakes Banana Pops Dunkin’ Oreos Sprinkle Sticks Sharky Melons Chocolate Factory Mud Bath Chocolate Muffins Choco Banana Chocolate Log Cake Chocolate Dipped Strawberries 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.
From the Malay Kitchen Sup kambing mamak – Local spiced lamb soup with potatoes Hot dishes Ayam rendang – Braised chicken with coconut and local spices Kambing kari berkentang - Braised lamb in curry with potatoes Daging masak kicap – Beef slices cooked in soy sauce and star anise Kepah masak lemak – Mussels cooked in turmeric and coconut gravy Ikan goreng berempah - Fried fish with spiced batter Kobis goreng kunyit – Stir fried cabbage with tumeric Sayur campur goreng – Stir fried market vegetables Mee goreng Mamak – Local style fried noodles From the Indian Kitchen: Hot Tandoor Counter Chicken Tandoori Butter naan bread & Garlic naan bread Rice Jeera Pulao Vegetarian Aloo ghobi – Potato and cauliflower cooked with masala paste Radish paratel – Radish cooked with onions and dry chili Muttei masala – Boiled eggs cooked in onion masala Sambar – Brasied vegetables in lentil gravy Meat Dishes Murgh palak saag (South Indian style chicken cooked with spinach) Lamb Keema (Minced lamb cooked with green peas) Salmon fish head curry Indian stir fried rice vermicelli Chutney and Raita Mint chutney, mango chutney, tadka raita, lime pickle, cucumber raita, lemon wedges, onion & chili raita, cumin raita carrot raita
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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
From the Chinese Kitchen Chinese roast – Roast chicken, roasted duck and Chinese barbeque chicken Steamer counter Red bean bun Chicken bun Lotus leaf glutinous rice Chinese Soup in Claypot Double boiled old cucumber soup Crab and sweetcorn soup Hot Dishes Yong Chow fried rice Deep fried chicken with Thai chili sauce Wok fried fish with Kam Heong sauce Braised vegetables with bean curd and mushroom Condiments Pickle chili, plum sauce, Thai chili sauce, sliced chili, garlic chili sauce, sweet sauce Sandwich Counter Beef pastrami Turkey ham Honey glazed smoked duck breast Tea smoked chicken breast Selection of freshly baked sandwich loaves and homemade spreads Sharwarma Counter Chicken sharwarma Pita bread Tomato & iceberg lettuce Harissa aioli Satay Bakar Aneka Marinated beef and chicken skewers served with rice cake, cucumber, onion and spicy tangy peanut 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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Noodles Counter 3 types broth – Chicken, 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 Hot Plate counter Indian Thosai with tomato chutney and chicken curry Salad Bar Mesclun salad and baby romaine Grated carrots, cucumber, corn kernels, bell pepper Herb dressing, Thousand Island, Italian dressing, French dressing Fruit rojak – Selection of fresh fruit tossed in shrimp sauce with pounded peanuts Composed Salad Kerabu soo hoon – Spicy glass noodle salad with anchovies, onion and coriander Kerabu kacang botol – Four angled been salad with lemongrass and chili Kerabu ayam – Chicken salad with red chili and shaved coconut Acar jelatah – Marinated pineapple, onions and cucumber with vinegar Urap kacang panjang – Long beans salad with coconut floss and ginger flower Hot Dessert Pengat pisang Bubur gandum ABC and Cendol 8 type condiment and syrups Ice Cream Four choice of homemade ice cream with condiments and toppings
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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Cakes and Pastry Marble butter cake Choclate moistt cake Crème caramel Pandan and kaya terrine cake Tiramisu Raspberry mousse cake 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.
MAKAN KITCHEN Malaysian Heritage Dining & Interactive Kitchens The Intermark – Level 11 350 Call +603 - 2172 7272 or visit www.makan-kitchen.com
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.
###
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Kid’s Weekend Corner (on weekly rotation) Safari Party Animal Animals Cupcakes Marshmallow Sprinklers Hearty Turkey Sandwich Night Star Sparkles Jungle Melons Carnival Land Candy Cupcakes Banana Pops Dunkin’ Oreos Sprinkle Sticks Sharky Melons Chocolate Factory Mud Bath Chocolate Muffins Choco Banana Chocolate Log Cake Chocolate Dipped Strawberries 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.
From the Malay Kitchen Sup kambing mamak – Local spiced lamb soup with potatoes Hot dishes Ayam rendang – Braised chicken with coconut and local spices Kambing kari berkentang - Braised lamb in curry with potatoes Daging masak kicap – Beef slices cooked in soy sauce and star anise Kepah masak lemak – Mussels cooked in turmeric and coconut gravy Ikan goreng berempah - Fried fish with spiced batter Kobis goreng kunyit – Stir fried cabbage with tumeric Sayur campur goreng – Stir fried market vegetables Mee goreng Mamak – Local style fried noodles From the Indian Kitchen: Hot Tandoor Counter Chicken Tandoori Butter naan bread & Garlic naan bread Rice Jeera Pulao Vegetarian Aloo ghobi – Potato and cauliflower cooked with masala paste Radish paratel – Radish cooked with onions and dry chili Muttei masala – Boiled eggs cooked in onion masala Sambar – Brasied vegetables in lentil gravy Meat Dishes Murgh palak saag (South Indian style chicken cooked with spinach) Lamb Keema (Minced lamb cooked with green peas) Salmon fish head curry Indian stir fried rice vermicelli Chutney and Raita Mint chutney, mango chutney, tadka raita, lime pickle, cucumber raita, lemon wedges, onion & chili raita, cumin raita carrot raita
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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
From the Chinese Kitchen Chinese roast – Roast chicken, roasted duck and Chinese barbeque chicken Steamer counter Red bean bun Chicken bun Lotus leaf glutinous rice Chinese Soup in Claypot Double boiled old cucumber soup Crab and sweetcorn soup Hot Dishes Yong Chow fried rice Deep fried chicken with Thai chili sauce Wok fried fish with Kam Heong sauce Braised vegetables with bean curd and mushroom Condiments Pickle chili, plum sauce, Thai chili sauce, sliced chili, garlic chili sauce, sweet sauce Sandwich Counter Beef pastrami Turkey ham Honey glazed smoked duck breast Tea smoked chicken breast Selection of freshly baked sandwich loaves and homemade spreads Sharwarma Counter Chicken sharwarma Pita bread Tomato & iceberg lettuce Harissa aioli Satay Bakar Aneka Marinated beef and chicken skewers served with rice cake, cucumber, onion and spicy tangy peanut 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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Noodles Counter 3 types broth – Chicken, 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 Hot Plate counter Indian Thosai with tomato chutney and chicken curry Salad Bar Mesclun salad and baby romaine Grated carrots, cucumber, corn kernels, bell pepper Herb dressing, Thousand Island, Italian dressing, French dressing Fruit rojak – Selection of fresh fruit tossed in shrimp sauce with pounded peanuts Composed Salad Kerabu soo hoon – Spicy glass noodle salad with anchovies, onion and coriander Kerabu kacang botol – Four angled been salad with lemongrass and chili Kerabu ayam – Chicken salad with red chili and shaved coconut Acar jelatah – Marinated pineapple, onions and cucumber with vinegar Urap kacang panjang – Long beans salad with coconut floss and ginger flower Hot Dessert Pengat pisang Bubur gandum ABC and Cendol 8 type condiment and syrups Ice Cream Four choice of homemade ice cream with condiments and toppings
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.
Weekend Hi-Tea Menu Available Saturdays and Sundays, until 31 December 2016
Cakes and Pastry Marble butter cake Choclate moistt cake Crème caramel Pandan and kaya terrine cake Tiramisu Raspberry mousse cake 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.
