For most Filipinos, the experience of Chinese cuisine is limited to two things: fast food take out--a distant cousin and an almost tasteless version of authentic Chinese food; and Cantonese cuisine--what most Filipinos are accustomed to, the Philippines (especially Manila) being heavily permeated by citizens from mainland China. However, not many know or have experienced Fukien cuisine.

Maki Haus, which is not a Japanese restaurant though its name may sound like one, offers a menu of authentic Fukien Chinese food, according to owner Victor Tan. "When we talk about Fukien," says Tan, "it's a traditional thing. The first thing that comes to mind is Chinese home cooking." Tan tries to describe the subtle differences in flavor and explains, "Before, Fukien food was all located in Chinatown. Then the place was dominated by the mainland Chinese and the Fukien [dining] places almost disappeared." He adds, "We want to let people know that this kind of food exists, and that it's good food."

Their first branch, located in Banawe in Quezon City, opened in February of 2007. Due to the demand of customers, they eventually set up a bigger space in Timog, Quezon City, a place known for its bustling food establishments and entertainment hubs.

Not a trained chef, Tan admits the only license he has to put up a restaurant is, in his own words, "Mahilig lang talaga ako kumain (I just really love to eat)." Tan owns another business, but it belongs to the garment industry.

"Maki is translated from a Chinese character: Ma which means pork, and ki which means sticky soup," Tan explains. Put those two ingredients together, place them on a hot stove and you've got Maki Haus' specialty dish. "It's our bestseller," Tan says.

However, the beginnings of Maki Haus weren't as delicious. Tan recalls the difficulties he had to go through trying to position his restaurant as a professional food business coming from a traditional and home-based concept. "The [way people think] is that since it's a home-based business, may nagbabantay lang diyan, tapos huwag mo iiwanan yung store mo, and that's it. But we had to go as far as, for example, [using a] POS [point-of-sale system], and other similar things. You really have to manage the business and the people behind the business in a professional way. Set ground rules, implement a system." In the end, they've learned to manage and adapt. "We were a young restaurant, and we wanted to learn."

Maki Haus' menu is basic, consisting of noodle dishes such as bihon and canton, and viands like fried squid, steamed fish fillet, shrimp rolls, huge dumplings, and sweet and sour pork. "But we are really confident in our menu," says Tan. "Even if the selections are few, these are what our customers always look and ask for."  

Maki Haus has gained a following of both Filipino and Chinese foodies

The Chinese target clientele already knew what Maki is, but Tan wanted to let the Filipinos know it as well. His tactic to reach more people? "It all boils down to the product," he says. "Even if you don't advertise yourself, but you have a good product, definitely, you will draw people in."

Aside from word of mouth, they've managed to use the one of the cheapest forms of marketing: the web. They've created a significant footprint through personal blogs, social networking sites, and online reviews from satisfied and full customers. It has thus become the place you haven't seen or been to, but have heard and read about from a lot of people. It just goes to show that word of mouth goes a long way, even into cyberspace.

With Tan's goal of branching out to a different and even wider customer base comes the difficulty of trying to maintain the Fukien authenticity he so proudly proclaims, while still trying to capture the Filipino palate. "It's all about adaptation. For now, Filipinos don't know too much about this kind of food. But when they try it, they will, eventually, learn to appreciate it. We do intend to develop new flavors, yet still maintain the authentic Fukien taste."

The focus, according to Tan, has been on the community. "We give flyers, we have tarpaulins all around. It's community-based. You have to localize yourself and your product, and then slowly move out. We're not in a hurry, but in time, we do want to establish a professional food business."

And for this food business that came from the desire to continue a tradition, Maki Haus is becoming a tradition in itself, for families to enjoy good food.

Contact details:
Maki Haus
59 Sct. Tobias St., Quezon City
Telephone: (02) 376-7200
683 Banawe St., Quezon City
Telephone: (02) 411-8767