Makan Brings Malaysian Culinary Delights to Charleston
CHARLESTON is a nationally acclaimed food hub with an array of excellent eatery establishments. Its success in the food industry has primarily been centered around locally sourced seafood, produce, and heirloom ingredients from the American Southeast. Recently the cityscape has opened up to more diverse culinary landscapes, and “Makan”, a newly established Malaysian eatery in downtown Charleston, is making the most of this culinary renaissance.
Makan – The Journey from D.C. to Charleston
Makan has recently sprouted in the heart of Charleston at the junction of Rutledge Avenue and Cannon Street. This concept, which transitions with success from a well-established base in Washington, D.C., brings with it some exotic flavors and delicacies native to Malaysian cuisine. Chef and owner, James Wozniuk, a distinguished figure in the culinary world, boasts recognitions like the Michelin Guide’s Bib Gourmand award since 2021 and applauds from James Beard and Zagat.
Before opening a series of successful restaurants in Washington, D.C., Chef Wozniuk gained vast knowledge in Southeast Asian cuisine while traveling and living in the region. The Charleston location of Makan represents his first endeavor outside the nation’s capital.
First Impression & Highlights
Visitors to the newly opened restaurant were welcomed by a professional and gracious staff. The interior of the restaurant was a beautiful amalgamation of the charm of the historic building, decked with colorful scenes from Malaysia and Southeast Asia, portraying a bright contrast and creating an airy feel.
The menu items presented an interesting fusion of local ingredients with Malaysian flavors. Highlights from the menu included Char Kway Teow, Bok Choy, Curry Mee, Sambal Udang Petai, Ikam Asam Pedas, and Spicebird. All these dishes were flavorful and packed with vibrant tastes reflecting Chef Wozniuk’s expertise in Malaysian cuisine.
On the Menu
Char Kway Teow, Penang street noodles stirred to the epitome of perfect texture which was a hit among the visitors. Other notable mentions were Bok Choy – a vegan delight made with tofu, yellow bean gravy, and Fresno chili – and Curry Mee – a take on traditional noodle soup with coconut broth, tofu, and chicken sausage.
For seafood lovers, Sambal Udang Petai (shrimp and stink beans in chili sauce) was a unique blend and melodrama of flavors while the Ikam Asam Pedas (spicy fish curry) was a treat for spice enthusiasts. The chef’s special, Spicebird, was a 15-spice roast chicken main dish that was nothing less than a culinary spectacle.
Closing Notes
Makan, which translates to “eat” in Malay, is a vibrant addition to the city’s food scene, particularly to the lively neighborhood on the Upper Peninsula. Taking local ingredients and exploring them through the lens of Malaysian beliefs and flavors, while encompassed by a terrific staff in a welcoming space, is the magic that Makan brings to Charleston. Further information can be found at their website makanchs.com.
