Mak’s Chee Authentic Wonton GRAND OPENING!

Mak’s Chee, the brand new restaurant that cooks up near 100 years old authentic prawn wonton noodle recipe made famous by Guangzhou’s King of Wonton Noodle, Mak Woon Chee is now open at 1 Utama (Lot LG 311D, opposite Cold Storage).

With the opening, Malaysian foodies can now enjoy the signature Mak’s Chee wonton noodle, prepared by Michelin Chef Johnny Yu who is also the first grandchild-in-law of Mak Woon Chee.

The grand opening held on 16th January saw a thunderous and entertaining lion dance performance followed by an auspicious Yee Sang tossing ceremony. To add fun to the opening, the restaurant organized a “Wrap That Wonton Contest” for children aged 9 to 15. The contestants were then judged based on the weight of the wonton, shape and look of the wonton (gold fish look), the quantity of wontons wrapped within the limited time and the wonton sealing quality. Six contest slots took place at 2.30pm, 3.00pmm, 3.30pm, 4.00pm, 4.30pm and 5.00pm. The contest saw 56 children who took part in the contest in total. Their parents were equally excited seeing their kids and enjoyed taking as much memorable pictures they can.

Staying true to the near 100 years old classic recipe, Mak’s Chee restaurant in 1 Utama is its first outlet in Malaysia. The restaurant is managed under the guidance of Master Chef Johnny Yu, who mastered Mak’s wonton noodle recipe and cooking style since he was 17 years old under the tutelage of Mak En, his father-in-law.

Now, with more than 40 years of experience and distinctive skills in wonton noodle making, Mak’s Chee is spreading the family’s wing by venturing into Malaysian market. The restaurant offers fast casual dining with a variety of tantalising and succulent menu.

Focus is on the signature Mak’s Chee wonton noodle, “gold fish” shaped wonton, special herb blended dumplings (sui kau), braised beef brisket, prawn roe and savoury rich broth with a unique presentation in a classic petite bowl ensuring the special noodle taste and texture to remain al dente and springy.

He added that Mak’s Chee will maintain all traditional food preparation procedures, cooking methods and tools used to emulate the similar kitchen environment of the past in their effort to reinforce brand and food quality assurance to their existing and future customers. With the debut of Mak’s Chee brand in Malaysia, the restaurant is aiming for growth targeting local non-halal communities, urban families and working professionals and authentic food lovers. “Our decision to open a restaurant in Malaysia was due primarily to the overwhelming requests and good feedback we’ve received from our Malaysian tourists when they visited Hong Kong,” said Mr. Gary Crestejo, Director of Mak’s Chee.

Mak’s Chee restaurant is open daily from 11:00 am to 10:00 pm.