Lauded Chef and restaurateur James Wozniuk, Partner Kate Jacob, and the award-winning team behind MICHELIN Guide Bib Gourmand-awarded Makan
The modern Malaysian concept is inspired by Chef Wozniuk's years of travels to Southeast Asia and the country of Malaysia– and is a culmination of his over twelve years of cooking Asian cuisine, and his twenty-two years of honing his culinary skills. Guests can expect dishes like Char Siu Wings (Cantonese-style grilled wings with ginger scallion), Chicken or Paneer Satay, Dry Beef Curry Rendang, along with locally-sourced seafood with dishes like Shrimp with "Stink Beans," Sambal Tumis, and Tamarind Chili; and Ikan Asam Pedas, a Fish Curry with a spicy sour broth, Okra, and Tomato.
The restaurant's craft cocktail program will be led by General Manager/Owner Kate Jacob. Guests can expect libations like her HALIA & SERAI, a Malaysian gimlet made with lemongrass-infused vodka, ginger, and lime; or the LAST PLANE OUT OF PANDAN made with Bourbon, Averna, pineapple, lemon, and pandan.
The opening also marks the return to South Carolina for Wozniuk, who grew up in neighboring Greenville, and his second restaurant opening.
"Traveling throughout SE Asia, it reminded me of the ingredients that I grew up with in the South," Wozniuk said. "Both having hot/humid conditions you see a lot of crossover ingredients such as corn, okra, tomato, ginger, turmeric, galangal, lemongrass, and water spinach to name a few. As more interest grows for Asian cuisine, local farmers are growing more and more ingredients allowing Asian restaurants to source local produce. Being able to source high quality local fruits and vegetables, it really makes an amazing addition to the menu as well as supporting local hard working families."
You can see the full menu here. Makan will be open Tuesday to Saturday, from 5 pm to 10 pm. For more information, visit: https://makanchs.com.
