The inspiration behind MAK goes back almost 40 years. Owner, Tommy Wang, grew up eating his parents’ cooking, not only at home but at their family’s restaurant, Tien Tsin. He fell in love with the dynamic flavors of his father, Eugene's, cooking and used that as a standard for all food his entire life. When the restaurant closed in 1998, Tommy, and other loyal fans suffered a huge void of quality Chinese food. By many accounts, it was simply the best Chinese food they had ever had. Tommy heard countless expressions of the difficulty in finding good Chinese food, and more specifically, an inability to find Chinese food as good as his parents used to make. Already an entrepreneur, as a partner in Three Headed Productions, Tommy long had the idea of taking his father’s talents and refining them to a more modern palette. His own cravings for good Chinese could only be satisfied through home cooked meals at his parent's house and before long, Tommy's own 3 year old son felt the same way. Jonas would reject traditional favorites like Mac n Cheese and hot dogs, in favor of any dish his Ye Ye (Chinese for Grandfather) would make. Tommy and Eugene are excited to bring his flavorful recipes that have been handed down from generations to Wicker Park. Each dish has been diligently refined to include local, sustainable ingredients that maximize flavor and showcase the ingredients with an Asian flair. Without limiting themselves to any specific region of Asia, Eugene has drawn on the spices and palettes of the wide range of Asian cultures to bring together the best possible menu. Modern Asian Kitchen. Simply Good Food. See Less

Wicker Park/West Town