Makan Time Meal

Post by Chiefeater Khor Hui Min

It was my first time dining at Makan Time Kota Damansara and I was told it would be full house at lunch time. So one of us went there earlier to chup a table for 11-12 pax, and everybody arrived between 12 noon and 12.30pm. And we still needed 2 tables.

I ordered the Hainanese chicken chop (pictured above), which usually has a tomato based sauce at other places, but this one had a decided oriental sauce, with enoki mushrooms on top. Portion size was good, chicken was juicy and batter was crispy. I would eat it again.

Cendol had a different texture from store-bought factory-made cendol, because boss Dan Kit made it himself. They were softer and a little bit chewy, and of a darker shade of green. It was nice, and I would have it again.
Makan Time

Dan Kit specially made the unique kuih talam, the steamed rice cake with organic red corn (from Gideon Lim) on corn husks. It was yummy.
Makan Time

My friends said the beef tendon soup was good too. I tried the soup and it was flavourful. Besides that, pulut tekan with kaya was nice too.
Makan Time

Pulut tekan with kaya

My iced coffee

Business Hours
Monday to Saturday
07:30 am - 02:30 pm

Closed on Sunday

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