MAKfam to Launch Brunch Service on July 13
Photo credit: Jeff Fierberg
DENVER (July 1, 2024)— MAKfam, the fine casual Chinese restaurant that is reimagining traditional family-inspired Chinese recipes through a modern perspective, will proudly debut brunch service on weekends starting on July 13 from 11 a.m. to 2 p.m.
New menu items, including a few throwbacks from the early days of Meta Asian Kitchen pop-ups in Queens, NY, will be available for brunch, as well as new specialty cocktails such as Tiger Mom, MAKfam’s version of a Bloody Mary which includes an option served with a málà mozzarella stick and YuenYeung, a milk tea and coffee cocktail that pays tribute to the owners’ Cantonese upbringing.
“Since we opened our doors last November, there was always a plan to start a brunch program inspired by nostalgic foods we ate growing up,” says MAKfam Co-Owner Doris Yuen. “Expect dishes such as Hong Kong French French Toast (ours is filled with salted egg yolk), a staple at local tea parlors call Cha Chaan Tangs in Hong Kong, and Pork and Shrimp Shumai, a classic dim sum dish that Chef Ken and I enjoy eating in many Chinatown establishments, to appear on the menu.”
Guests can enjoy the following menu items for brunch:
Salted Egg Yolk FT
Housemade salted egg yolk custard is sandwiched between housemade milk bread and dipped in an egg battered and fried to golden perfection. Topped with condensed milk, powdered sugar and a square of butter.
Steak and Eggs Over Garlic Rice
6 ounces of marinated flank steak with two fried eggs served on top of buttered garlic fried rice. Topped with ginger scallion sauce, scallions, and fried shallots. Steak is served medium rare.
Pork and Shrimp Shumai
An homage to NYC Chinatown dim sum, pork, shrimp, Shiitake mushroom Shumai are topped with Goji berries. Served with a side of housemade sweet soy.
Spam and Egg Bao Buns
Spam and scrambled eggs sandwiched in sweet fluffy gua bao and topped with our Sunny sauce (spicy mayo and yellow mustard).
Chili Wontons
4 pieces of scratch made chicken wontons in chili oil, sweet soy, topped with scallions, fried shallots, and sesame seeds. Contains oyster sauce
B.E.C Jian Bing
Bacon, egg, and cheese sandwich inside a scallion pancake. Served with bean sprouts, scallions, cilantro, and MAKsammich Sauce.
Vegan Jian Bing
Fried tofu, avocado, bean sprouts, cilantro, and scallions sandwiched between a scallion pancake. Served with Hoisin and Sriracha.
“Anytime a guest dines at MAKfam they are getting a taste of our culinary journey,” says Yuen. “Our brunch service is an extension of that!”
Brunch service will begin on Saturday, July 13 from 11 a.m. to 2 p.m. (last seating at 1:30 p.m.).
###
About MAKfam
MAKfam represents the essence of America’s new Asian culinary movement by reimagining traditional family-inspired Chinese recipes through a modern perspective. Husband and wife team, Chef Kenneth Wan (2024 James Beard Emerging Chef Semifinalist) and Doris Yuen, first got their start through a series of street market-style pop-ups in Jersey City, NJ, and Queens, NYC before opening in Denver’s Avanti Food and Beverage in 2019 as Meta Asian Kitchen. Now MAKfam aims to redefine the limitations of Asian fare with contemporary dishes like their málà mozzarella sticks and Spicy garlic butter rice cakes, while also paying homage to their traditional roots with classics like chicken congee, wonton soups, and beef stir-fry noodles with their brick and mortar under the rebranded MAKfam moniker in Denver’s vibrant Baker neighborhood. Visit their website at www.makfam.co and on Instagram at @makfamdenver.