The snapper meat is fresh with an acidity that invigorates its meaty flavour with the cooked lime and soaked bitter banana leaf. We dug into the Whole Red Snapper (HK$360) for mains, a freshly Southeast Asian recipe harnessing a green herb paste – a variety of leafy vegetables and herbs – to penetrate a bitter and iron-rich flavour into the flesh of the fish, roasted in a banana leaf to preserve juices. Pairing with the chilli mayo, the goujons mix a savoury spice with a sweet tang, driving an addiction for the meat.
The chilli adds complexity with a subtle tingle with each piece. Our third starter, the Coconut Indo Fried Chicken (HK$145), was arguably the highlight of our meal – a version of fried chicken (a la goujons) that I have rarely flavoured but will continue to return to now – marinated in a coconut milk that seeps deep within and served in a chilli mayo, acidic, salivating, and fatty.Ĭoated in a dried red chilli rub, each chicken chunk oozes with coconut-rich and nutty juice overflowing with a milky calcium and umami flavour. However, I do wish each patty was larger to reflect the price point. Flavour-wise, this dish delivers with an earthy, smoky lamb flavour. Notable is the yoghurt that is served with the lamb, provided to cut the herby flavour and fattiness of the meat with its creamy texture. The meatballs are cooked well, with a hard exterior that stresses a sweet aftertaste with a strong Mayard reaction. With our palates juiced with a delectable sweetness, we continued with the Spicy Lamb Patties (HK$135), three minced lamb balls shallow fried with a mint green chilli chutney drizzled and served in a bed of tangy, honeyed yoghurt. The addictive flavour combination is elevated with chilli spice and a sharp bitterness of the coriander to play on the savoury profile on the salad. Our flavouring began with a delectable Mauritian Tamarind, Mango & Pineapple Salad (HK$120), a sweet and sour salad blending chilli with juiced sweet fruits, an immediate intro to the playful mixing of flavours Maka Hiki endeavour in.Ĭoating in a sweetened nuoc cham sauce, each bite into a mango and pineapple chunk releases a sharp umami and salty aroma in the nose whilst the fresh fruits cover the tongue for a dual-pleasure bite.
The tropical island getaway begins with punchy flavours in Southeast Asian-inspired starters, aromatic curries paired with coconut-infused garnitures, fresh seafoods, and grilled meats with a Caribbean flex. The power of Maka Hiki, envisioned by Max and executed deftly by Russell, is in the sharing of both flavours and influences of a global tropical tasting and how dishes are designed to be flavoured. “This has never been done before in Hong Kong,” Max told The Beat Asia at a private tasting.
Maka Hiki can be described as “a new beginning” for the acclaimed F&B guru Max, who sought to pair his success of introducing Hawaiian-powered libations to Hong Kong and an equally powerful Pacific-inspired food offering. Outside lives a breathing patio space bound to make neighbouring diners and coffee shops jealous, where guests can gather in seclusion beyond a busy Causeway Bay to sip on Honi Honi-inspired cocktails. Tiki heads and Polynesian iconography dot the indoor seating space, harping on an authentic Pacific dining experience, both in ambience and form of food. The restaurant’s timbre and bamboo interior, paired with cool blue and light brown hues painted on walls and seating, exude warmth and friendliness found in the typical Hawaiian hospitality. Within its urban oasis of a warm, verdant interior seating space and mellow lounge patio, Maka Hiki positions itself truly unique in competition with a local Tai Hang and larger Hong Kong industry: the concept and execution are performed well, driving home authenticity with Hong Kong’s sole island-themed diner. The Tai Hang bar-and-grill concept, a hidden escape to a jungle region of colour and beauty, is the third tropical island-theme dining establishment cultured under Max’s authority, following the success of Honi Honi Tiki Cocktail Lounge, Mahalo Tiki Longue, and Hong Kong’s former annual Rum Fest.
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