Residents Still Await MAK Opening Date

Work is still under way at a Wicker Park Asian restaurant that owners have been promoting since last year.

An official opening date for MAK or "Modern Asian Kitchen", 1924 W. Division St., has yet to be set. The windows to the restaurant remained papered Monday but its Facebook page gives residents random, sneak peeks of the inside. 

Renovation to the restaurant is on its first floor and basement, according to the business permit, which was issued in August 2012.

The eatery—initially expected to open in late February—is founded by a second-generation Chinese-American who was "tired of hearing friends complain that there's no good Chinese food in Chicago," according to the business' Facebook page. The website for the restaurant had not yet been set up as of Tuesday. 

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"The inspiration behind MAK goes back almost 40 years," the page says. "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, Wang and other loyal fans suffered a "huge void of quality Chinese food," says the description.

"By many accounts, it was simply the best Chinese food they had ever had," the page says. "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."

Wang is using those comments as a launch pad for what he describes as health-conscious, casual dishes includng Chinese wraps, quinoa bowls and some Japanese and Korean-influenced meals. Chefs are working on vegan and gluten free options, too, according to posts on Facebook. 

"By keeping our menu small and focused, we are able to work closely with our vendors to source local, all-natural ingredients that are better for you, better for the economy and better for the environment," one post says.

The page's photo gallery is filled with snapshots of chefs testing menu items and the design for the restaurant's interior, which includes a bamboo entryway and bar crafted using reclaimed wood from Chicago. 

The business' mantra? "Modern Asian Kitchen. Simply Good Food."

Owners did not return a voice mail message left this week.

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