It is abundantly clear how much this city likes to eat. If we don’t eat enough during the week, we more than make up for it on the weekends by attending one of the numerous free-flow, all-you-can-eat brunches around town, making sure that we get more than our money’s worth, both in food and drinks. Mak Mak has recently joined the list of weekend brunches, offering unlimited portions of a selection of its regular menu, for a very affordable price.
As much as I like a good buffet brunch, it’s sometimes difficult to know where to start, how much to have of each dish, and when enough is enough. Additionally, at a buffet brunch, people are often sitting down at different times, depending on their level of gluttony or speed of stuffing their faces. I was therefore quite pleased to see that Mak Mak’s is not a buffet brunch, but dishes are served fresh at the table. In a similar way to ordering dim sum, diners are each given a paper menu and a pencil, so they can tick boxes and make their selection.
When I visited Mak Mak for dinner (see previous review here), I found the portion sizes a little on the small side, given the higher prices than other Thai restaurants. At brunch, however, I appreciated the small portions, as it meant we could order more dishes and, if there wasn’t enough of something, we could always order another portion for no additional cost.
For food, soft drinks and mocktails, brunch is priced at $298 per person. Add on free-flow Singha or Chang beer and Thai cocktails, and it’s $398 per person. For all of this plus free-flow Veuve Clicquot, it’s $598 per person. The cocktail option includes two of Mak Mak’s signatures – the Mak Thai (made with rum, pineapple and Gran Marnier) and the Manao Wan (with vodka, calamansi and fresh mint) – so of course we had to try both!
We began with a range of appetisers, starting with the Gai tod – marinated and deep-fried chicken with sweet chilli sauce. This was perfectly crispy, succulent and delicious.
We also enjoyed the Thai crab and prawn cake, again served with sweet chilli sauce and a side of tart green mango salad.
The Thai sour sausage didn’t sound particularly appealing on the menu, and neither did it look particularly appealing when it was served! I won’t say it was my favourite dish, but it certainly tasted better than it looked and had a good spicy kick to it.
Our favourite of the starters, and perhaps even of all the dishes, was the crispy soft-shell crab with egg yellow curry, which was so flavoursome and had a perfect texture. The egg thickened the sauce, making it a dish on its own, without the need for any rice.
I was intrigued by the sound of the ‘waterfall dressing’ on the grilled beef and herb salad. Whilst we never quite found out what the waterfall dressing entailed, it was certainly tasty and the beef satisfyingly tender.
One of my all-time favourite Thai dishes is minced chicken or pork with chilli and holy basil. We decided to go for the tofu version, which was good, although a little dry and not as good as with meat.
Having loved the Panang Wagyu beef curry on my previous visit, I needed to have it again. It was just as good as I remember it, with a rich, flavoursome sauce and beautifully tender beef.
The Pad Thai was simple, but did the trick, although it was, in my opinion, missing the piles of peanuts and chilli flakes that usually accompany a Pad Thai.
Having turned down the offer to order more savoury dishes, we tried two out of the three desserts – the coconut ice cream and the mango sticky rice – both of which were just as good, if not better, than I remember them.
Mak Mak’s brunch is available every Saturday, Sunday and public holiday from 12pm to 2:30pm. It’s unique, delicious and seriously good value – in fact, much better value than it is at dinner! This time, I left the restaurant full to the brim and already thinking about a repeat brunch visit.
217A, 2/F, Landmark Atrium
15 Queen’s Road Central
Tel: +852 2983 1003