Authentic central Thai cuisine at new Hong Kong eatery modeled on midcentury Bangkok shophouse

mak mak hong kong

January 30th, 2016

 

Recently opened within the prestigious The Landmark in Central, Mak Mak is a contemporary restaurant serving authentic regional Thai cuisine. Grounded on the traditional dishes from Central Thailand, diners at Mak Mak can expect both familiar Thai dishes such as Tom Yum Goong, and Pad Thai, plus a compendious assemblage of regional specialties encompassing appetizers and spicy salads, rice and noodle dishes, Thai curries and mains, and Thai desserts. A wide variety of  Thai vegetarian dishes are also offered – detailed within a separate menu section. Complementing the authentic Thai cuisine, a creative design concept transports guests back to midcentury Bangkok with its retro-shophouse inspired decor. Mak Mak is the latest restaurant opening by the Jia Group, joining other acclaimed local restaurants that includes Chachawan22 Ships; Aberdeen Street Social and Duddells.

Design  Located on the 2nd floor of the Atrium, Mak Mak projects a distinctive “Thainess” with its retro-inspired design that channels a midcentury Bangkok shophouse. Referencing traditional Thai grocery stores, the design created by Nelson Chow at NC Design and Architecture features a storefront and serving counter that faces out onto the pedestrian walkway, while concealed behind a sliding section of display shelving, a spacious dining area evokes the ambience of a Thai residence with soft pastel tones and timber finishes. Custom-made timber chairs and benches, together with well-spaced tables add a contemporary dining sensibility to the retro-Thai residential theme.

Cuisine  Accomplished Thai Executive Chef Mumu heads up a team of Thai chefs ensuring authenticity in cooking techniques and flavour profiles. Using seasonally fresh Thai and regional ingredients, the approachable menu entices with its thoughtfully assembled dishes that embody the essence of Central Thai cuisine – taste combinations that variously include hot, salty, sweet and spicy – with ingredients typically including fish, shrimps, eggs, vegetables and coconuts. Standout dishes include Massaman lamb - a massaman curry of slow braised lamb shank, roasted baby potato, peanuts and shallot; Yum ma muong - green mango salad, shallot, roast peanut and fish sauce caramelised with palm sugar; and from the Vegetarian section – Phad bai ka pow - Mama Mumu’s stir fried tofu with garlic, Thai holy basil and homemade stir-fry sauce.

Drinks  A concise drinks list includes Thai-inflected cocktails and mocktails; Thai and craft beers; plus red and white wines selected to complement the bold cuisine flavours. Try the Monsoon Season – with kaffir-infused Mekhong, Mina Real Reposado mezcal, galangal & lemongrass soda, Thai lime, Angostura bitters; or the Wat Pho (mocktail) – made with pomelo, Thai basil, ginger, soda.

Mak Mak opens daily serving lunch and dinner while takeaway service from the storefront counter is available all-day.

Interior Design

Central Thai cuisine

  • mak mak
    Tom Ka Gai - Chicken and galangal soup, lemongrass, roasted chili & coconut cream, served in young coconut
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    Hor Muk Salmon - Spicy steamed salmon souffle in banana leaves, coconut dressing
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    Khanom Mak Mak - Trio of butterfly-pea glutinous rice desserts - toppings of baked egg custard, sweet coconut prawns, sun-dried fish & fried shallot

Thai-influenced Drinks

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    Lumpinee - banana, pineapple, carrot, coconut milk (mocktail)
  • mak mak
    Monsoon Season - Kaffir infused Mekhong, Mina Real Reposado mezcal, galangal & lemongrass soda, Thai lime, Angostura
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    Thai One On - Ketel 1 vodka, Pierre Ferrand, dry curaçao, pomelo, Thai basil & coriander syrup, Thai chili