MAKfam Launches New Menu Additions and Weekday Lunch Combos on September 2
Photo courtesy of Lucy Beaugard.
DENVER (August 27, 2026)—Over the past several months, MAKfam has been busy expanding its menu with a fresh round of tradition-inspired Cantonese-ish dishes, from shareable bao to noodle and rice specialties, alongside the debut of new Weekday Lunch Combos. For owners Chef Kenneth Wan and Doris Yuen, the new additions pay homage to the dishes they grew up eating — hallmarks of their childhoods that blend Chinese and American influences with classic comfort food, made to be shared at the table just as they always were.
“This round pushed us further than any menu we've done. Beef satay is one of the most beloved flavors in Cantonese cooking, usually served as a noodle soup at Hong Kong Cha Chaan Tengs, so instead of doing it that way, we wrapped it into a bao and let the sauce do the talking," says Chef Wan. "Then you've got dishes like the Salt and Pepper Wings, which take us right back to late nights at Bayard 69 in Chinatown. That's the whole philosophy behind MAKfam: take what people already love and give it a reason to surprise them."
New Menu Additions
Roast Pork Belly SsämThis larger-format, interactive dish first appeared on MAKfam's Lunar New Year menu and now returns as a shareable addition. The pork belly is brined, roasted, and fried for a crispy, crackling skin, served with lettuce, white rice, and plain bao buns, to build and enjoy however you like
MAKfam's Bao Duo program continues with four bao flavors served two to an order, plus a Bao Combo featuring all four—including a new addition, the Satay Beef Bao.
Satay Beef
Marinated Shitake
Shredded Pork Belly
Diced Spicy Chicken
Bao Combo with all four flavors
Satay Beef Bao
Inspired by the classic Hong Kong Cha Chaan Teng's satay beef, thinly sliced beef is marinated in MAKfam’s satay recipe and served in a bao bun, topped with fresh cucumber and a housemade yogurt sauce. Traditionally made with peanut butter, this bao swaps in sesame paste to keep the space peanut-free, the flavors are robust, aromatic while evoking a satisfied indulgent experience, while staying just as decadent, aromatic, and savory.
Salt & Pepper Wings
Fried wings are tossed in MAKfam's housemade Hong Kong salt (jiew yeem) with peppers, onions, and fried garlic, crispy and juicy, served with a side of Thai basil ranch. Salt and Pepper Wings are a late-night favorite for Ken and Doris. Delicious and nostalgic every time.
Lap Cheong Fried Rice
Lap Cheong Fried Rice is built on plenty of wok hay, that smoky, fire-kissed flavor that can only come from a ripping hot wok. The Lap Cheong, or Chinese sausage, is tossed in the wok first to render out its rich, aromatic fat and bring out all of that savory umami flavor. The vegetables hit that same oil, followed by the rice, so every grain picks up the essence of the lap cheong. It's finished with scallions and crispy fried lap cheong bits on top—smoky, savory, aromatic, and basically an umami bomb in every bite.
More menu additions are on the way in the months ahead. Stay tuned to MAKfam's social media for the latest.
Weekday Lunch Combos
MAKfam is also debuting Weekday Lunch Combos, available Monday through Friday from 11 a.m. to 4 p.m. Guests can pick three: an entrée plus a side, for $13.99.
Chicken or Tofu Ginger Scallion Noodles + choice of 2 fried dumplings or spring rolls
Chicken or Tofu Glass Noodles + choice of 2 fried dumplings or spring rolls
Tofu or Chicken Fried Rice + choice of 2 fried dumplings or spring rolls
"Growing up, the lunch special was basically a rite of passage at every Chinese restaurant,” says Wan. “We wanted to bring that nostalgia to Baker for a quick and satisfying way to grab a bite during the lunch rush.”
All new menu items and the Weekday Lunch Combos are available starting September 2.
For more information about MAKfam, contact Chea Franz at Chea@indiecreativeco.com.
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About MAKfam
MAKfam represents the essence of America’s new Asian culinary movement by reimagining tradition-inspired Chinese and Cantonese recipes through a modern perspective. Husband and wife team, Chef Kenneth Wan (2024 James Beard Emerging Chef Semifinalist and 2025 and 2026 James Beard Best Chef Semi Finalist) and Doris Yuen, first got their start through a series of street market-style pop-ups in Jersey City, NJ, and Queens, NYC before opening in Denver’s Avanti Food and Beverage in 2019 as Meta Asian Kitchen. Now MAKfam, which retained their Bib Gourmand designation from MICHELIN Guide in 2025, aims to redefine the limitations of Asian fare with contemporary dishes like their málà mozzarella sticks and Spicy garlic butter rice cakes, while also paying homage to their traditional roots with classics like chicken congee, wonton soups, and beef stir-fry noodles with their brick and mortar under the rebranded MAKfam moniker in Denver’s vibrant Baker neighborhood. Visit their website at www.makfam.co and on Instagram at @makfamdenver.