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About Mak Modern Asian Kitchen
Our goal is to present the dynamic flavors of (mostly) Chinese cuisine in a more modern and responsible product, with attention to today’s time and budget concerns. Our meats are raised naturally, free of antibiotics, hormones, and steroids, while our produce and other goods are bought locally whenever possible. Our packaging was also chosen with a concern for sustainability.
We don’t use MSG. Our chicken, other than the wings, is made from white meat. We take great pride in offering fresh, flavorful food based on recipes handed down from generations, but now refined, in a clean and sustainable environment.
The inspiration behind MAK is really a family affair. Owner Tommy Wang grew up eating his parents’ cooking, both at home and at their family’s restaurant, Tien Tsin. When the restaurant closed in 1998, Tommy, and other loyal fans along the North suburbs, 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 an owner of Three Headed Productions, Tommy long had the idea of taking his father’s talents and refining them to a more modern level. Unable to find quality Chinese restaurants throughout Chicago, cravings for good Chinese were often satisfied through home cooked meals. The idea for MAK was further sparked when Tommy noticed that his toddler son, Jonas, had an insatiable desire for the food as well. Jonas would bypass traditional favorites like Mac n Cheese, chicken nuggets, and hot dogs, in favor of many of the dishes his Ye Ye (Chinese for Grandfather) would make. With a belief that many other people would appreciate his father’s delicious food, Tommy’s desire to resurrect many of his favorite Tien Tsin menu items and have them prepared more responsibly with better ingredients was solidified.