Over the past months, MAKfam has been busy in R&D mode, freshening up their menu with tradition-inspired Cantonese-ish food. For owners Chef Kenneth Wan and Doris Yuen, a husband-and-wife duo that grew up in the East Coast and Hong Kong respectively, the following dishes give a reverent nod to the dishes they grew up eating which include a blend of Chinese and American influences as well as comfort food classics.

“Growing up in a Chinese household, there was no greater luxury than walking into a steakhouse and ordering Surf and Turf,” says MAKfam Chef and Owner Kenneth Wan. “Doris and I love a good steak and it’s even what I typically prepare on Thanksgiving instead of turkey. MAKfam’s version of a ‘steakhouse-style’ steak utilizes our house-made XO sauce to add an even richer and deeper umami flavor.”

Photo Credit: Jeff Fierberg

Taking center stage is MAKfam’s new Deluxe Steak Platter with Shrimp ($88.88) which includes boneless ribeye with seared shrimp and house-made XO butter. This larger format dish serves two and makes for a great special occasion meal and is available Mondays and Wednesdays only for dinner service starting on September 17.

Salt & Pepper Calamari ($15)

A beloved dish among ABC (American-born Chinese) kids, Chef Wan and his siblings had to order Salt & Pepper Calamari anytime they frequented Chinatown. MAKfam’s take on this Hong Kong-style dish features crispy calamari tossed with ginger, peppers, and onion and is served with a spicy mayo sauce. 

“Doris and I absolutely love a good Caesar Salad so I wanted to incorporate our own version that’s quite off the beaten path of what MAKfam typically offers,” says Wan. “Our twist includes fish sauce and fermented tofu in the dressing that’s balanced by classic key ingredients in a Caesar, such as mayonnaise, anchovies, and parmesan cheese.” 

“Swapping romaine lettuce for charred gai lan adds another depth of flavor that’s smoky, sweet and slightly bitter. Finally, we playfully topped the dish with milk toast croutons which is truly unique.” 

Chopped Charred Gai Lan Caesar ($12)

This isn’t your typical salad with chopped gai lan, Fu-Yu lemon dressing, parmesan, and milk toast croutons.

Mama Wan’s Pork Belly ($17)

A recipe developed by Chef Wan’s mom that includes shredded braised pork belly, hoisin, and pickled vegetables over rice. Comfort food that makes you feel warm and fuzzy inside, Chef Wan grew up eating his mom’s pork belly over rice and demanded it when he’d come home for college or on special occasions like his birthday.

HK Tomato, Egg, and Beef ($16)

According to Chef Wan, every Chinese household has their own version of this dish. Chef’s parents made this meal nearly every week, a home-style and humble dish that includes wok-roasted tomatoes, marinated beef, scrambled eggs, and ginger.

MAKfam

39 W 1st Ave, Denver, CO 80223

Phone: 720.982.5011 

www.makfam.co  |  @makfamdenver