About this Business
From Our Editors
It’s one thing to inherit your dad’s looks or his smooth approach to flipping through TV channels. But what about his taste in food? That's the course history has taken for the Wang family. Long before opening MAK, Tommy Wang grew up eating his parents’ cooking, both at home and at their restaurant, Tien Tsin. But when it closed in 1998, Tommy—and many loyal customers—were left with a Chinese food void.
Years later, and still plagued by the inability to find Chinese food as fresh and well-crafted as his father's, Tommy wanted to revive some of Tien Tsin's menu items and considered opening a new restaurant of his own. The idea really took off when Tommy’s toddler son, Jonas, began turning down chicken nuggets and hot dogs in favor of Chinese dishes cooked by his grandfather. Seeing that the passion for good Chinese food had been passed through three generations, Tommy took it as a sign to open MAK.
There, Tommy uses some of the same homespun recipes his father created, with adjustments for healthier ingredients. Quinoa makes an appearance as a rice alternative and as its own dish with veggies, and chicken breast free of hormones, steroids, and antibiotics is the menu's main protein of choice. Though the Chinese influence is the main draw, dishes also touch down in a few other Asian culinary traditions with Korean-style marinated beef and Japanese soba noodle dishes.
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