Cuisine at MakanMakan (MakanMakan)
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MakanMakan menu

The following information was recently updated on January 24, 2021

MakanMakan is an Indonesian and Malaysian restaurant located in Sandy, Utah. As far as we know its the only restaurant of its type in the state! The following MakanMakan menu is dated January 2021 and was provided by Chefpanzee, which provides delivery service for the restaurant.

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MakanMakan menu - starters
MakanMakan menu – starters


MakanMakan menu - soup salad, vegetables
MakanMakan menu – soup salad, vegetables
MakanMakan menu - meat, poultry
MakanMakan menu – meat, poultry
MakanMakan menu - seafood
MakanMakan menu – seafood
MakanMakan menu - rice and noodles
MakanMakan menu – rice and noodles
MakanMakan menu - rice and noodles continued
MakanMakan menu – rice and noodles continued
MakanMakan menu - family meal, sides
MakanMakan menu – family meal, sides
MakanMakan menu - drinks and sweets
MakanMakan menu – drinks and sweets

What are the hours for MakanMakan in Sandy

Monday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Tuesday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Wednesday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Thursday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Friday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Saturday11.00 a.m. – 3.00 p.m. | 5-9.00 p.m.
Sundayclosed

What else should I know about MakanMakan

Cuisine: Indonesian and Malaysian
Don’t miss: A range of dishes unique in Utah
Reservations: No
Parking: Own lot
Alcohol: No
Service and atmosphere: Casual

Where is MakanMakan located

33 E. 11400 S. Sandy, UT 84070
(​801) 251-0967
makanmakansandy.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.