From a stall at the farmers market to neighborhood walk-up counter to its own “monster” of a restaurant space, Kedai Makan has lived and breathed every phase of the Capitol Hill food and drink life cycle on its own terms.

Husband and wife Kevin Burzell and Alysson Wilson are now bringing Kedai’s lifecycle to a close — also on their own terms — after ten whirlwind years of 15-hour days and some of the best customers you can find in Seattle.

“We took baby steps from each place, never wanted to be big,” Wilson tells CHS. “We’ve taken Kedai as far as we can take it. We’re ready for some kind of a change.”

Long running Kedai fans now have a few weeks to stop through to say goodbye and congratulations. Kedai Makan’s final night of service is planned for October 29th.

Kedai Makan is for sale.

Or the Bellevue Ave space in The Burlingame building is available. Burzell and Wilson are open to ideas for someone taking over the Malaysian favorite or bringing new ideas to the 1,500-square-foot space. The asking price is $200,000 for the “crowd favorite and neighborhood mainstay.”

“We’re open to anything,” Wilson said, “happy for the right person to give all of our secrets away.”

Kedai’s goodbye message on Facebook

We started kedai because we discovered a whole new world after traveling to SE Asia, we were intrigued by the mix of cultures and food we found. We decided to bring that back to Seattle. We also wanted a simple small neighborhood spot, where we could make good honest food for a room full of people with different backgrounds. I think we have accomplished this, and We are proud of that. But now it is time for the next chapter. Kedai’s last day will be Oct 29th. In the mean time, our spot is up for sale and we hope to find someone with new ideas and thoughts for this lovely neighborhood as we embark on whatever may be next for us.
Thank you for all your support over the last 10 yrs Seattle!
Alysson and Kevin

Kedai Makan began its journey making nasi goreng a thing in Seattle a decade ago at the city’s farmers markets including Sundays on Broadway.

“We started at the farmers market as a test,” Wilson said, “and quickly had a line.”

“Oh, there’s something to this,” Wilson remembers thinking.

Kedai’s farmers market and counter days helped prepare it for the pandemic

The long lines soon transitioned to E Olive Way in 2013 when Kedai moved into the popular walk-up counter space on E Olive Way near the street’s curving rows of bars and nightspots.

Those days in the tightly packed space making Malaysian fried rice, Tau Yew Bak braised pork belly, and Ramly Burgers were challenging and fulfilling, Wilson said. Chef and Malaysian food writer Kathleen Khoo came in to help further shape Kedai.

Today, by the way, Yalla and its Arabic flatbread wraps call the counter home.

By 2015, it was time to grow again — but, again, with baby steps. Kedai Makan moved down E Olive Way and around the corner into the restaurant space on Bellevue Ave left empty by the exit of La Bete and short-lived Spaghetti Western, the Hill’s first and possibly last pasta and BBQ joint.

“We always wanted a sit down place, wanted a bar, wanted a lively atmosphere,” Wilson said. “We pictured something small and easy going. It’s been great but it’s been a monster at the same time.”

Kevin Burzell and Alysson Wilson at Kedai Makan’s 2015 opening on Bellevue Ave

Life as a chef/owner at one of the most popular restaurants on Capitol HIll is exciting. It is also a grind. Wilson said their stubborn insistence on quality and consistency meant 15-hour days weren’t unusual for Burzell. The labor of love was part of keeping Kedai Makan going. Paring back and “saying no” could only do so much even as service was cut back to four nights a week and takeout and delivery cut.

“We talked about possibly selling right before the pandemic,” Wilson said. “We were just kinda talking but went ‘heads down’ to get through. Kedai Makan did fine! But that definitely chipped away at us.”

“What does it look like to change?”

For Burzell and Wilson, it will first mean a break. And hopefully a return to the travel that inspired Kedai Makan in the first place. The employees and staff including some who have been with the restaurant for all of its seven years have been prepared and readied for the shutdown. Some have new projects in the works. Some will probably start taking those baby steps toward building a restaurant on Capitol Hill.

But Wilson can’t help but worry for them. The path Burzell and Wilson took ten years ago may not be there as larger restaurant groups open more locations and compete for spaces and the dining experience shifts.

“It does seem harder for small places to survive,” Wilson says. “That’s how neighborhoods lose identity.”

Kedai’s customers including some regulars who Wilson says eat at the restaurants multiple times a week are also wondering what change will look like for one of their favorite places to eat.

“We have so many regulars. Some started at the farmers market,” Wilson said. “We’ve seen some get married, have families. It’s been a pleasure to see that happen.”

Kedai Makan will close after its final service on October 29th at 1802 Bellevue Ave. Learn more at kedaimakansea.com.

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