About Modern Asian Kitchen

The inspiration behind MAK is a family affair. Founder Tommy Wang grew up eating his parents’ cooking, both at home and at their family’s restaurant, Tien Tsin. By many accounts from loyal customers, it was simply the best Chinese food they had ever had. When the restaurant closed in 1998, the North suburbs suffered a void of quality Chinese food. Tommy heard countless locals express their frustrations at the lack of good Chinese food, and more specifically, the inability to find Chinese food as good as his parents used to make.
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Tommy had long had the idea of taking his father’s culinary talents and refining them for a more modern audience, but the idea for MAK was solidified when Tommy noticed that his toddler son, Jonas, had an insatiable desire for the food as well.  Jonas would bypass traditional favorites like mac and cheese, chicken nuggets, and hot dogs in favor of many of the dishes his Ye Ye (Chinese for Grandfather) cooked. Tommy’s desire to resurrect his favorite recipes and prepare them more responsibly with better ingredients was spurred into action. Knowing the Windy City would appreciate his father’s delicious food, MAK was born.
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In 2018, Tommy’s friend, Jeff Wang, took over the business. With years of experience as the owner and operator of Yum Dum Food Truck, a local favorite, Jeff was a natural fit for MAK. Like Tommy, Jeff grew up watching his parents open their own Chinese restaurants, learning firsthand their recipes and passion for food. Combining MAK’s mission to bring traditional flavors with a modern twist with his own passion for bold and creative Chinese-inspired dishes, Jeff brought new flavors and exciting new options to MAK’s menu.
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Since its conception, MAK has become a favorite for those seeking delicious flavors with a conscience. Regulars love the convenience and the ethically-minded menu options, plus the friendly atmosphere this family-oriented eatery offers.