Mak’s Chee (麥氏西池港式雲吞面), the casual quick restaurant serving authentic Hong-Kong-style prawn wonton noodles, famous with its 100-year old recipe from the Mak’s Family, will be opening its 2nd Malaysian outlet next month!

Mak’s Chee Authentic Wonton recipe originated from a street-side eatery in Guangzhou before World War II by Mr. Mak Woon-Chee.  The war brought the Mak’s Family to Hong Kong and Woon-Chee’s son, nicknamed Mak En, carried on the recipe and tradition by starting his own food stall in 1968.


In 1984, Mak En retired and renounced his hawker stall license to the Hong Kong government.  The story continues when Mak En’s eldest son-in-law and skilled descendent, Johnny Yu reincarnate a similar business under his father-in-law’s name on Wellington Street, Hong Kong, which later received Michelin’s Bib-Gourmand title under his guidance. 

From there on, the Mak’s brand grew in popularity in Hong Kong and dish was enjoyed by a long list of famous personalities such as the Former President of the Republic of China – Chiang Kai-Shek and First Lady Soong May-Ling; the infamous food critic Chua Lam as well as American chef, author and TV host Anthony Bourdain, have all tasted the wonton noodle recipe. 

Having first landed in Malaysia in January last year, the Michelin-recommended eatery has seen continued success as patrons continue to pour in to their 1 Utama Shopping Centre outlet for their signature wonton noodles. But soon, city slickers will be able to savour the Mak’s Chee goodness right in the heart of Kuala Lumpur!

Mak’s Chee will be opening its 2nd outlet at Pavilion Elite, the new wing of Pavilion Shopping Mall, to the public on 1st May 2017. And that’s not all! To commemorate the new outlet opening, Mak’s Chee will be unveiling a new, delectable and authentic limited time promotional dish – Swiss Chicken Leg from 1st May to 31st July 2017, and an attractive Weekly Half-Priced Promotion on the following dishes from 4th May onwards.

Other promotional dishes in the following weeks to look out for are as follows:

  • Week 1: 4th – 10th May, for Signature Wonton Soup/Dry Noodle
  • Week 2: 11th – 17th May, for Beef Tendon & Brisket Soup Noodle
  • Week 3: 18th – 24th May, for Sweet & Sour Pork Dry Noodle
  • Week 4: 25th – 31st May, for Dumpling Soup/Dry Noodle

Also, in conjunction with the opening, Mak’s Chee will be conducting a digital contest with Grand Prize of a round-trip to Hong Kong for 2, inclusive of flight tickets, accommodation, and admission tickets to Hong Kong Disneyland, together with 100 consolation prizes of Mak’s Chee food vouchers.

Don’t say we didn’t share 😉


For more information, hit up Mak’s Chee’s Facebook page.

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