Restaurant MAKAN KITCHEN Malaysian Heritage Dining & Interactive Kitchens Location The Intermark – Level 11 Seating Capacity 350 Reservations Call +603 - 2172 7272 or visit www.makan-kitchen.com

Thai dining just got elevated at Makan Kitchen as two impeccable chefs from Conrad and Hilton Sukhumvit Bangkok bring to the table authentic and flavourful Thai dishes through their unrelenting methods of cooking, and undeniable passion for using fresh local ingredients. Carefully selected by our guest chefs to work up an appetite for their Malaysian audience, the lineup of Thai dishes will definitely bring out the robust flavours in for all to enjoy. With a setting of distinct interior that showcases strong ethnic interlays and influences, along with several local-themed semi-private and private rooms, expect a dining experience that will transport you all the way to the exotic land known as .

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Everyday Thai Dinner Menu Available Mondays through Sundays, 1 March till 30 April 2017

THAI SPECIALS

Salad station  Som Tam Thai - Spicy green with dried shrimps

Composed salad  Ped Yang - Spicy grilled duck salad with roasted rice  Yam Talay Kab Hed Hu Nu Kao - Spicy seafood salad with snow fungus  Pra Pla Muk - Spicy squid salad with lemongrass  Ped Tod Grob - Spicy crispy duck salad  Pra Hoi Malang Poo - Spicy lemongrass salad with mussel

Noodles counter  Yentaflow – Special Thai dried squid and fish noodle with dried bean curd, red sauce and morning glory

Hot Plate counter  Pla Salmon Tod Sauce Grapaw - Seared salmon with chili and hot sauce

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Everyday Thai Dinner Menu Available Mondays through Sundays, 1 March till 30 April 2017

Thai soup  Tom Yam Goong - Spicy lemongrass soup with prawns  Homemade bread rolls with butter

From the Thai Kitchen  Steamed fragrant Thai white rice  Gand Phed Ped Yang - Roast duck with lychee  Phad Kee Maw Pla Sai Dang - Fried red mullet fish with chili and hot basil  Nue Phad Nam Man Hoi - Fried beef with oyster sauce and mushroom  Poo Ma Phad Pong Garee - Fried blue crab with sauce  Phad Pak Ruam Mit - Stir-fried mixed vegetable with oyster sauce  Khao Phad Talay - with seafood

Dessert  Kuay Cheam - Glazed  Peak Guan - Taro paste  Khao Nieaw Mamuang - Sweet sticky rice with  Saku Peak Lam Yai - Sago with longan  Man Gang Bud - Potato in coconut milk

Seafood on Ice  Fresh tiger prawn  Sapak clam  Half shell green mussel  Flower crab

From the Chinese Kitchen  Chinese Roast – Roast chicken, roast duck and Chinese barbeque chicken

Steamer counter  Lotus leaf  Lotus bun  BBQ chicken bun

Chinese Soup in Claypot  Double boiled herbal chicken soup  Braised seafood soup with crabmeat

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Everyday Thai Dinner Menu Available Mondays through Sundays, 1 March till 30 April 2017

Hot Dishes  Fried rice with prawns and BBQ chicken  Wok-fried salted egg yolk fish with almond flake  Wok-fried Szechuan beef with onion and dried chili  Stir-fried garden vegetable with

Condiments  Pickled chili, plum sauce, Thai chili sauce, sliced chili, garlic chili sauce and sweet sauce

From the Indian Kitchen: Hot Tandoor Counter  Chicken Tandoori  Butter bread and Garlic naan bread

Rice  Kashmiri briyani rice

Vegetarian  Pavakkai Poriyal (Deep fried bitter gourd with and curry leaves)  Vegetable Jalfrezi (North Indian spicy mixed vegetable with capsicum)  Spinach Kuttu (Stir-fried spinach with dhal)  Dhal Amritsari (Punjab style dhal cooked in and )

Meat Dishes  Fried Chicken Madurai (South Indian fried chicken)  Lamb Shahi Kurma (North Indian style lamb with cream and cashew nut)  Fish Ambulthiyal (Sri Lankan spicy fish masala)  Devil Squid Curry (Portuguese style spicy squid curry)

Chutney and Raita  Mint chutney, mango chutney, tadka raita, lime pickle, raita, lemon wedges, onion & chili raita, raita and carrot raita

Satay Bakar Aneka  Marinated beef and chicken skewers served with rice cake, cucumber, onion and spicy tangy peanut sauce

From the Noodles Counter  2 types of broth – Beef and Vegetable  Noodles – Mee hoon, Yellow noodle and Kway teow  Vegetables – Chinese cabbage, Pea sprout, Bean sprout and Enoki mushroom

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.

Everyday Thai Dinner Menu Available Mondays through Sundays, 1 March till 30 April 2017

 Others – Brown squids, fish cakes, fish ball and seafood  Condiment – Pickled chili, fried shallot, garlic oil, spring onion and chili padi

Salad Bar  salad and baby romaine  Grated carrots, cucumber, corn kernels and bell pepper  Herb dressing, Thousand Island, Italian dressing and French dressing

Ulam- Tempatan  Petai  Timun muda  Kacang botol  Kacang panjang  Daun pegaga  Daun selom  Ulam raja

Condiment and Dip  Sambal belacan – Spicy – Fermented fish paste with lime and chili  Cencaluk – Fermented shrimp with lime and chili

Hot Dessert  Banana & chocolate crumble

ABC and  8 types of condiments and syrups

Ice Cream  Four choices of homemade ice cream with condiments and toppings

Cakes and Pastry  Kaya and pandan Swiss roll  Vanilla panna cotta  Assorted Malay and Nyonya

Fruits  Selection of sliced seasonal fruits available

Disclaimer: Not one day is the same. New dishes will regularly be introduced to replenish the menu based on best available and freshest ingredients in the market.