Makan Culture - Now open in Ampang Point KL!

'Makan Culture' is to be served the local fusion cuisine. Likewise, first 'Makan Culture' is on October 2015 and is located at Aeon Big Wangsa Maju. In addition, this will be the second branch and is located at the heart of Kuala Lumpur which is at Ampang Point.

The concept of the design for the restaurant would be raw, lil of hipster and not to forget still include the traditional taste for each of every dishes to be served to the customer. Of course, the taste also will be added on their very own recipe to enchance the dishes and most important the originality taste still there. This is because, is very suitable for current trend. Which is need to be modernize and yet the originality must be still included, and our very own 'Makn Culture' able to do it and does it perfectly.

During the late afternoon, you will still manage to grab a seat. Usually we expect the crowded session would be near to the dinner period but for 'Makan Culture' anytime can be fully seated.

When comes to the dinner time, amount of the crowd is getting bigger and better. As the customers were increasing and kept entered in and out.

So you'll should be wondering what kind of self service they have or they provide us? Basically not only you need to pay the bill first after you've order but also involve that you able to grab your own cutleries. More interesting fact from 'Makan Culture' is you able to eat whatever and whichever ways., style, methods. There is no restrictions or steps that need to be followed.

                          

Now, here it comes to the part that guarantee most of the "humans' aka customers would love to know. Which is the word of affordable, why is affordable? This is because 'Makan Culture' with the guarantee of NO service charge, NO 6% GST will be charge and FREE for drink and free flow for certain beverages. Of course, no worries which is their affordable price guarantee come with good quality and satisfied portion if food.

The baskets all from Malaysia and 'Makan Culture' take it as a authenticity of decoration for the restaurant. For the locals when they dine in they are able to feel they're in the home of Malaysia, as for the foreign customers, they most probably will feel is special, modern and yet the originality of the taste Malaysia is still exist.

The another interesting part is the ceiling is not normal fibrous plaster ceiling but is the 'Makan Culture' customize their very own ceiling.

By glancing through the menu, the food itself already very attractive and attempting. Besides that, the price is reasonable and affordable as well too. 

As for the Muslim friends they are very welcome to dine in with no worries, as the restaurant has the Halal certificate to be proven and to be guaranteed by our own Jabatan Kemajuan Islam Malaysia.

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Voila ; the food and beverages recommended by the Executive Chef Wenzie

Left: Sparkling Lemon Mint, this drink not only the taste is awesome but also do really refreshing and more sparkle.

Right: Pina Coco-la, the taste is superb not only that is not too sweet and taste with vanilla and cinnamon. This beverage also can be dessert as well.

Most of the customers would wonder how the sparkle came from, is actually from the Soda Express by the Bryan Loo from the master of franchisor Chatime.

Peranakan Seafood Curry along with the famous Bon Bon.

As for the famous Bon Bon is peranakan fusion rice ball. Start with the colour of pink is called Hujan Panas, yellow is Nasi Kunyit, blue will be Nasi Kerabu, green is called Nasi Pandan and red will be Nasi Tomato.

Good combination with the Peranakan Seafood Curry and the taste is marvelous.

Peranakan Seafood Curry with the taste authenticity of peranakan and their own recipe into it. Inside the pot has fresh vegetables, squids and shrimps.

Chicken Satay with the Peanut sauce. The peanut sauce is made by themselves.

The meat of the chicken satay is come from the chicken thigh, and the most I like is the satay is not oily. The taste of the satay superb delicious, how the chef has marinated the chicken is really impressive.

Bangkok Wings, deep fried and dipped their very own chili sauce. Before deep fried the chicken wings, the chicken wings already marinated with thier own seasonings and recipe.

Som Tam Kerabu, fusion Thai salad with the young mango & papaya, dry shrimps, deep fried squids and roasted belacan to enchance the flavour.

Well, this is lovely and interesting by using the injection to pump out the chili sauce. Of course, the amount of the chili is depend on individual.

The Som Tam Kerabu is ready to be eaten. *slurp slurp*

Peking Chicken, marinated with the curry powder and some seasonings as well.

Peking chicken is served with chicken thigh.

So most of y'all wonder how to eat with this attempting Peking Chicken right?

SHRED >> WRAP >> ENJOY!

Lastly, not to forget to pour their very own Chinese fusion barbecue sauce.

Cheesy Chicken Steak with cheesy mayo. Fried with the whole chicken thigh and serve along with straight cut fries. The chicken is crunchy and crispy, inner of the tenderness meat is just nice. This chicken is really delicious, and is better than most of the fast food restaurants. 

Local delights with some local dessert cakes 'kuih muih'. The price is really reasonable and affordable for the great taste and quality of the desserts. Per piece only cost for RM 1.80.

Their not only serve the local desserts but also do serve western desserts. Such as the chocolate cake and cheese cakes. Both of these pieces of cakes had their own individuality of mouthwatering taste.

All desserts are prepare by the 'Makan Culture' patissier Chef Adam Shafiq Chin.

The amazing foodie part is done. Now is the Executive Chef Wenzie  from "Makan Culture' who turn the food into live. She is not just great in person but also is passionate chef and entrepreneur as well.

Chef Wenzie graduated in August 2012 from Berjaya University College of Hospitality -Culinary Arts. 

So before this huge success she has been done, we are curious how she came across from cooking turn into career. So let's flashback, back to those when she was really young she was really enjoyed watching cooking programs instead of cartoons.Nevertheless, she loves to watch her granny cooking and she was really curious what had her granny put into the dish while granny was cooking. So she always self observation what exactly her granny has put (seasonings, spices and ingredients) to enchance the flavour for the dish.

Then, when she grows older she worked as admin part time for her uncle's restaurant.From there, sometimes she will enter the kitchen's restaurant and observe what were the chefs preparing and cooking. At the meantime, she took it as a lesson to learn and to enchance her cooking skills. While she was still studying, somehow she loved to sneak to kitchen to observe and cook.

After she has graduated, she worked at  front of the house for half a year in 2013. This is because she needed to know what was actually happening during the front of the house then only able work with the associates in back of the house.

Later on, she finally able to enter back of the house as Commis III and start from scratch to learn, observe and cook as well. Then, slowly she got the offer and to transfer to another branch of the restaurant. That period of the time, she able to cook on her own and use her cooking skills to perform. Basically, she needed to do the work from A to Z.

1 month later, she changed her jobscope from chef become executive marketing for a year. As she knows most of the knowledge and surroundings what were happening. Then, from there she observe what needed to be corrected and add on, create more interesting promotion and etc to boost up the sales and reputation of the restaurant.

Meantime, she also did deal with the outlets which was she needed to check every outlet regarding the quality control, staff and etc.

So now we know her secret of success as an entrepreneur and also being a chef as well.

Please do visit the two current outlets;

Wangsa Maju:

Lot G-05,Aeon Big Wangsa Maju,6 Jalan 8/27A,Seksyen 5,Wangsa maju 

Ampang:

Ampang Point, Jalan Mamanda 3; 68000 Ampang, Kuala Lumpur. 

Facebook;

https://www.facebook.com/MakanCultureCafe