A good first impression matters a lot and this applies to the comfortable yet elegant ambiance of a restaurant, the enthusiastic confidence of a business owner, the fresh talent of a young chef and of course, the scrumptious food itself.  Makan Culture, the latest concept by Sakura Kristal Sdn Bhd is what the name suggests plus so much more. Recently, Top 10 of Malaysia gets to speak with the man behind the famed restaurant, Alex Chong and the Chef who defined its signature taste, Chef Chong Wenzie, to find out what makes Makan Culture unique and extraordinary.

Alex Chong has been working in the food and beverage industry since the age of 16. The spirited and quick-witted Alex is also the person behind Sakura Kristal but considers Makan Culture his best work yet. When asked why he chose the name for his restaurant, Alex says, “The marriage of a Malaysian word ‘Makan’, and ‘Culture’, a word from the global language represents my food franchise the best”. One of the striking features of Makan Culture is the inviting ambiance that evokes serenity and elegance together with a sense of familiarity. “We promise a similar feel whenever our customers walk into any one of our restaurant franchises – the warm welcome and the distinctively seductive delicious aromas,” explains Alex.

However, the heart of a restaurant is the kitchen and the heart of Makan Culture’s kitchen is no other than Alex’s sister, Chef Chong Wenzie. Surprisingly, Chef Chong initially did not come from the world of culinary as she was a business major. When asked what made her take a different journey, she says, “I was not truly contented with the myriad of theories of my business major; hence I took a leap of faith by majoring in Culinary Arts in Berjaya University College of Hospitality and I have never looked back since.” Her talent and creativity manifest in the streamlined and impressive menu and of course, in the delicious food passionately prepared by her. But she has her fair share of challenges too. “It is difficult to maintain a healthy balance between the pristine freshness in the food and the bottom line of the business,” she laments.  This did not deter her from serving up the best of the best. Chef Chong continues to be innovative and bold and this trait of hers can clearly be seen from the extraordinary menu and the food she prepares. Her travels to Australia, United Kingdom and other countries gave her the inspiration to whip up new food creations that are so distinctly Malaysian yet with a remarkable twist to them. Fusion food is the order of the day and the selection at Makan Culture will pleasantly surprise any food enthusiast. First on the menu is the “Seafood Curry Bon Bon”. It is curry cooked to perfection with seafood, spices and a host of other ingredients and added excitement comes in the form of the rice balls that are flavored individually and uniquely. A delicious curry with 6 different flavours of rice should be pretty enticing to say the least. Chef Chong’s next creation would be the “Peking chicken” – the ‘sister’ of the popular “Peking Duck”. It is delicately spiced and comes with a crispy texture, pairing up with mantou and a delicious sauce. The long-awaited “Buttermilk Chicken” comes with three different contrasting textures- the crispiness of the chicken cutlet, the creaminess of the sauce and the fluffiness of the rice – a remarkable dish indeed.

When asked on his plans for the future, Alex hopes to bring Makan Culture to the international scene. The idea of franchising the business has also proved to be a brilliant one as well. “We woo potential franchisees by assuring them that they can start making a profit after about eighteen months into the business,” says Alex. In addition, Alex is also keen to move into the property sector in time to come and he will then become a consultant to young restaurateurs starting out to make their mark in the world of F&B.

Meanwhile, one can expect the dynamic duo, Alex and his sister, Chef Chong Wenzie, to expand and build upon the brand that is Makan Culture.