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.).

Photos: Jeff Fierberg