Despite frustrations with construction and licensing, MAK (Modern Asian Kitchen) is nearly a month away from providing Chinese cuisine to the Division Street strip. MAK's owner Tommy Wang (Evil Olive, The Drawing Room) is ready to go, but the space needs a little more time. When it's ready, the menu will consist of 90 percent fast-casual "healthier and modernized" Chinese dishes. Wang mentions Chinese wraps, quinoa-based bowls, "MAK chicken" and "MAK beef". There will be a "grab and go" steam table and sparse seating to begin with, focusing on carry-out and delivery orders. Wang is three-quarters Chinese and one-quarter Japanese, and the remaining 10 percent of the menu will be Japanese and Korean-influenced. Sidewalk-patio seating—status quo for that stretch of Division—and a liquor license will come in the summer. It'll be BYOB in the beginning.
Wang's parents owned Tien Tsin in Rogers Park, inspiring 10-12 items on MAK's menu, as well as his opinion that good Chinese is lacking in Chicago. Chinese is definitely lacking on Division, and Wang is hoping to fill the void with an updated healthier style of Chinese by the end of next month.
·MAK Restaurant [Facebook]