Makan was born from the meeting of Singapore and Mexico—a story of journeys, flavors, and discoveries.
Inspired by the richness of Southeast Asia, we explore ingredients, traditions, and techniques with both respect and creativity.More than a restaurant, Makan is an open table where every dish tells a story and every meal is an invitation to share.
Here, the kitchen is a meeting place, where cultures, aromas, and memories intertwine to create something new—yet always familiar.
Maryann Yong and Mario Malváez have built their careers across continents, exploring flavors, techniques, and cultures. Their paths crossed in Singapore, where they were both part of the culinary scene and shared the same drive: to dive deeper into Southeast Asian cuisine and take their experience beyond borders.
Maryann trained at Le Cordon Bleu in Melbourne and refined her technique in Singapore’s top restaurants before joining Gaggan in Bangkok, the restaurant that topped Asia’s 50 Best Restaurants and redefined modern Indian cuisine. Mario, meanwhile, studied gastronomy at Universidad del Claustro de Sor Juana and, after founding his first restaurant in Mexico, spent a decade in Singapore developing Mexican culinary concepts before embarking on a journey across Asia, the Middle East, and the Americas in search of new knowledge.
Their time at Gaggan in Bangkok cemented a shared vision: a cuisine that honors tradition while pushing creative and technical boundaries. In Mexico, they worked at Máximo Bistró, strengthening their connection with local ingredients before creating Makan. Today, their approach reflects years of exploration, where every dish tells their story, showcases their technique, and bridges two gastronomic worlds.
