Brother Mak whips up specials

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LOCATED at the corner of Jalan Telawi 2 is a Chinese restaurant little known to locals but had been a favourite among clubbers and tourists at the popular nightspot district, Bangsar.

The 19-year-old Mah Koh Seafood Restaurant occupies just one shop lot and during dinner hours, you would either have to wait or grab a drink next door before returning later for a seat.

Its owner, Jennifer Teh, said initially it was difficult to run the business in between clubs in the area but as time passed the outlet became a hit among regulars in the area.

“People used to come by after drinking with friends but nowadays they tend to drop by quite early for dinner and then some stay on,” said Teh.

Worth the wait: The restaurant occupies only one shop lot and those visiting it during peak dinner hours would have to be patient in waiting for a seat.

Teh’s husband, who was in charge of the cooking goes by the name ‘Mak Koh’ which literally means brother Mak in English.

“He will prepare dishes if the customers requests him to do so, otherwise he will be overseeing the daily operations and be on hand to listen to suggestions and complaints from customers,” said Teh.

She said the regulars at the outlet often requested for fresh items such as chicken, beef, fish and pork, hence they ensured the kitchen was well stocked all the time.

“We slaughter the chickens ourselves and do not buy cut meat from supermarkets,” said Teh.

During the review recently, Teh shared some of shop’s new dishes with us, which she said was created for those in search of a lighter and healthier meal.

Among those served were the Steamed Tofu with Vegetables, Steamed Chicken and Frog in two styles, Steamed Prawns topped with Scrambled Eggs and a Secret Sauce as well as the Chef’s Special Steamed Fish Head.

For dessert she prepared the Banana Fritters topped with Chocolate Ice Cream, which Teh said was a favourite among regular customers.

“Our chefs fry it only when it is ordered, so the customers get to taste the crispiness of the fruit with a scoop of ice cream,” said Teh.