Kedai Makan began as a food stall at local farmers markets where chef Kevin Burzell tossed a wok over flames, and its contents of handmade noodles, spring onions, sauces, and assorted greens go flying and land back into place. The stand turned food stall moved into its current space at 1510 E Olive Way in January 2013. Kedai Makan moved into its expanded restaurant location at 1802 Bellevue Ave in September 2015.  At Kedai, Burzell and Wilson make their own assorted sambals and employ traditional techniques they picked up from abroad to recreate the flavors of their favorite dishes from Penang to KL.



More on Kedai Makan:

Kedai Makan: Capitol Hill's trendy, tasty Malaysian takeout

Best New Places to Eat for Cheap in Seattle: Twenty Bucks + You and a Friend = Happiness

One Year In, the Kedai Makan Crew Hightailed it to Malaysia for Some Inspiration

Food Writers and Experts Name Their Best Meal of 2013


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