Makan

The Verdict

You might recognise Tasia and Gracia Seger, the sisters behind Melbourne’s new Indonesian restaurant Makan, as the champions of the 2016 edition of My Kitchen Rules. And even though it’s been a while since their win, these sisters haven’t let victory soften them up—Makan means business. Delicious, delicious business.

You can easily walk past Makan and miss it—it’s the only resident at the very end of a Collins St laneway. There is also a second entrance to Makan, through 360 Collins St, which means that anyone working in that area in the CBD has now a great Indonesian lunch spot right on their doorstep.

You’ll want to start with the white fish gohu with spicy coriander dressing, cucumber, avocado mousse, and delicate rice crackers. Light and with just the right amount of heat, this dish varies depending on the availability of the fish, which means that it’s always fresh as hell.

For mains, there are stir fries and curries and large dishes, all of varying degrees of spiciness. The mie goreng has that incredibly satisfying salty bite to it, while the crispy duck and the BBQ sticky ribs will have you firmly questioning whether you could ever become vegetarian.

Speaking of vegetarians: there are plenty of meat-free options that’ll leave you just as satisfied had you eaten an entire crispy duck. Between the creamy Opor tempeh coconut curry (served with okra and zucchini) and the spicy stir-fried tofu (served with mushrooms, green beans and green chilli sambal), the vegetarian options are perfectly balanced, so you won’t have the entire table asking where you get your protein.

As for drinks, Makan operates just like every other restaurant, with plenty of wine, beer and cocktail options. And if you’re looking to impress your fellow co-workers or dinner companions, the whiskey sour with homemade star anise is a very aesthetic drink that goes down nicely with all that heat.

In case you can’t decide between all the options, Makan also has a tasting menu available—at $55 per person, you’ll get a selection of the chef’s favourite dishes for the entire table, so you can spend more time eating and less time bickering over the menu.

Image credit: Annika Kafcaloudis