2 days Ago
James Wozniuk always picks up chili pan mee within 24 hours of landing in Kuala Lumpur in Malaysia. Now it’s on the menu at his new Charleston restaurant, Makan . Picture this: Flat wheat noodles layered with mustard greens, crispy anchovies, green onions and wood ear mushrooms.
A soft egg and chili crumble completes the spicy-sour entrée that is believed to have originated in a Chinese community within Malaysia. “By the time you get to the end, it tastes like you ate a few different dishes,” said Wozniuk, discussing Makan’s aesthetic. With red walls, a colorful mural by Maria DeFelice and an illuminated bar, the food is just as energetic as the atmosphere.
“It’s just kind of my dream scenario,” the chef said. “Everyone who came in and worked on the space did an exceptional job.” Small portions are seen along the pass of Makan.
Story continues below The restaurant opened June 14 at 210 Rutledge Ave. with an offering that’s almost identical to the one Wozniuk serves at the original Makan in Washington, D.C .
That means diners can expect char sui wings, rice noodles with sausage and shrimp, fried yuca and Charleston-specific bites like the ikan asam pedas (fish curry). The debut marked a homecoming for the chef, who grew up in Greenville . Makan has found immense success in the nation’s capital, but it’s also suited for the South, Wozniuk said.
His travels throughout Southeast Asia always reminded him of the Palmetto State’s humid conditions and cros.
