ANYONE who has lived long enough in Malaysia would know that we are all in love with “Malaysianised” burgers that have formed its own identity.
We also hold fried chicken of every form close to our hearts (and bellies) as well.
Putting the two together makes fried chicken burgers a fantastic idea.
The Cheesy Jumbo Hot Dog (starting from RM7.50) satisfies your late night cravings without being as filling, but still comes with a generous slather of homemade cheese sauce.
When I heard about Mak Chick Yunai’s sloppy double-stacked fried chicken burgers, I rejoiced.
I have had a soft spot for the sloppy burgers from roadside stalls since my college days, because they were always good post-midnight comfort grub.
So if you have been looking for a step-up from the usual burger fare, Mak Chick Yunai might just be the right choice.
The food truck has been around for a year and it is run by operators Zulkifli Ahmad Saudi and Sriharyati Tharo, fondly known as Pakcik Zulkifli and Makcik Sriharyati in Taman Tun Dr Ismail, Kuala Lumpur.
They were previously cafeteria cooks at multinational companies for over 10 years.
“We were tired from the routine and decided it was time we did something we really enjoyed,” said Sriharyati over the Malay songs playing in the background from their truck.
They had a few unsuccessful ventures prior to this but they did not give up on their dream to serve food that satisfied customers.
The items on their menu sport a play on words, with dishes such as nasi le mak and Mak chicken platter.
However, burger Mak Chick gunung berapi ayam (RM16) takes the crown as their bestseller. It consists of two fried chicken patties sandwiched together with egg banjo, salad, thinly sliced cucumber, stir-fried onions, and cheese.
The burger was so tall that I had to break the unspoken rule of burger-eating by using cutlery.
The fried patties were thick and had a lovely crisp to it without being too greasy.
Zulkifli said the burger Mak Chick Gunung Everest (RM19.50) was also a hit with customers, with double beef patties to substitute the fried chicken.
Zulkifli and Sriharyati’s homemade black pepper sauce, cheese sauce and mayonnaise made the difference as they tasted fresher, and were flavourful.
The cheesy jumbo hot dog cheese (RM9) is a great substitute for those who fancy something less filling for a midnight snack.
The Burger Mak Chick Gunung Berapi Ayam takes the crown, with two fried chicken patties sandwiched together with benjo, salad, thinly sliced cucumber, stir-fried onions, cheese, and homemade sauces.
The nasi le mak (RM2) however, took me by surprise.
The coconut rice was fragrant, and had a pleasant aroma and paired well with the sambal, peanuts, ikan billis and sliced egg that comes within the packet.
I hardly come across fried duck meat, so the itik berempah was a new discovery for me.
The meat was tender yet crunchy on the outside, while the flavour of the spices came through without being overpowering.
This speciality dish definitely gives many famous nasi lemak restaurants and stalls a run for their money.
Zulkifli said they were more than willing to switch up the recipe to suit customers’ requests, such as making the burgers spicier or cheesier.
“We want to give customers satisfaction.
“When we see them leaving happily after a meal with us, we are happy too,” he said.
Mak Chick Yunai is located at Lorong Rahim Kajai 14, Taman Tun Dr Ismail, Kuala Lumpur. It is open from 7pm to 1.30am, Mondays to Saturdays, and is closed on Sundays.
For details, call 017-606 5797.