We are a Pro - MSG Restaurant

Read my Op-eds on 5280 - One Denver Restaurant Owner’s Love Letter to MSG

At MAKfam, we proudly embrace MSG as part of our approach to flavor. While we don’t add MSG to every dish, it’s a key ingredient in many of the seasonings and sauces we use, like soy sauce, oyster sauce, chicken bouillon, and even ketchup. You’ll also find it naturally in garlic—so it’s no stranger to your favorite flavors.

The stigma around MSG dates back to a single account from the 1960s when a diner reported feeling unwell after eating Chinese food. This was published in the New England Journal of Medicine and led to the term “Chinese Restaurant Syndrome.” Decades of research have shown no real health risk, and the FDA considers MSG generally safe.

According to KNOW MSG, MSG—or umami seasoning—contains two-thirds less sodium than table salt, and can replace some of the salt in a dish to reduce sodium by up to 61% without sacrificing flavor.

At MAKfam, we use MSG just like any other seasoning, sparingly and thoughtfully, to bring out that savory fifth taste—umami. You’re already enjoying foods with natural glutamates, like cheese, mushrooms, beef, and even pizza. These foods are crave-able because they deliver that same umami magic.

The myth that MSG is harmful in Chinese food is rooted in racism and xenophobia. So, if you find yourself asking a Chinese restaurant, “Do you use MSG here?” consider whether you’d ask the same question in an Italian or Mexican restaurant. If not, it’s worth reflecting on why. Let’s leave outdated stereotypes behind and savor flavors for what they are!

Watch our 9 News Segment about MSG

For more information and further education, check out KNOW MSG