It’s not quite Seattle Center House, but the Broadway Farmers Market is shaping up to be quite the intriguing food and beverage destination this spring. Local chef Kevin Burzell, who has cooked at Ba Bar, Monsoon, and Poppy, is teaming up with his fiancée Alysson Wilson to bring Malaysian food to the Sunday market. Burzell says their stall, dubbed Kedai Makan, will offer “simple, big, bright flavors, from a very vibrant cuisine that is not very well represented in Seattle.”
Burzell spent some time in the kitchen at prestigious Bangkok restaurant Bo.lan, and he and Wilson traveled around Southeast Asia for nearly two years. The “grand vision” for Kedai Makan is a restaurant or bar, he says, but meanwhile Sunday marketgoers can gorge themselves on dishes like nasi lemak, a coconut rice dish made with sambal, cucumber, egg and peanuts, or pan mee, a dish of hand-rolled, hand-torn noodles with greens and a poached egg. The stand will also offer various curries, and roti jala, or net bread, to sop them up. Burzell and Wilson make all their sambals and curry pastes, a labor-intensive bragging right that includes hand grinding with a mortar and pestle. Obviously, says Burzell, the couple will use ingredients from the market whenever possible.
Uh, hungry yet? Kedai Makan will be at the Broadway Farmers Market when it returns April 22. Burzell and Wilson are also taking advantage of the incubator series at Zephyr Paquette’s restaurant Skelly and the Bean, putting on Monday night Malaysian dinners on April 23 and 30, and May 7. Tickets are here.