Alex Kuk is cool as hell. Young and driven, his personality shines, similarly to the Szechuan beef he loves so dearly.
Having worked in the restaurant as a teenager, his experience also helmed from the Loews Hotel on Miami Beach, the legendary Houstons and Sushi Maki. Pair that with his degree from the prestigious Chaplin School of Hospitality where he earned his Bachelor’s and Master of Science degrees - well, thats the perfect recipe for success.
Still teaching while sitting on the Boards of the Alumni Association and the Chaplin School, he’s invested and has been fully focused on Wan’s.
They say the third time’s a charm. For us, in this case, its the fourth - as he’s the fourth generation running the show. It’s divine, and delicious. It’s centrally located between Miami and Palm Beach and it’s worth the shlep for his family’s recipes.
Name: Alexander Kuk.
Nickname: Some people call me Kung Fu Panda. I practiced kung fu in my younger years, so that’s where the nickname came from. I’m also Asian and on the larger side, so…
Owner at: Wan’s. Although it has been in my family for 60 years, it has been mine for almost two years now. It’s wild that we are celebrating 60 years so soon. My great-grandfather started the restaurant and my great-aunt Christina retired two years ago, so it all made perfect sense.
Why Fort Lauderdale, aside from it being home to the family restaurant: My grandfather’s restaurant was in Emerald Hills, but Fort Lauderdale is more modern. I like staying in an area that’s a melting pot and a middle ground for everyone. It’s centrally located, and District 2 is Fort Lauderdale’s culinary hub, so there are several Michelin-recognized restaurants nearby.
What is your favorite childhood leftover memory: Being with my family, as we would often get home late, my grandfather would take everyone to Denny’s. My dad spoke very little English, but he would order a medium-rare steak with eggs over easy. And the next day that was delicious if we ever had any left for that matter.
Which of your restaurant’s dishes make the best leftovers: Our pork ribs. What makes them so good the next day is the flavor—they’re sweet and gooey. The fried rice also somehow tastes fresh the next day, with sweet pork, crunchy shrimp, and vegetables.
What is your favorite restaurant to bring leftovers home from: Greek Islands Taverna in Fort Lauderdale. We go there often as a family, and because we order family-style, so always have leftovers. I also love Union Kitchen & Bar in Wilton Manors. The chef does an insane job. There’s a pasta dish with chicken, raisins, and a brown sauce, but it’s the mushroom-based chicken dish that has me in heaven.
What would your last meal be: A good slice of apple pie from Fireman Derek’s or Zak the Baker. And my grandmother Yai’s dumplings, made with pork and lots of vegetables.
If you were a guest in your own restaurant, what would you order: Orange beef, Szechuan shrimp, eggplant beef, and egg chow fried rice.
What music plays in your kitchen: Call me crazy, but Pachelbel’s “Canon in D Major.”
What do you wear when cooking at home: Not the smartest thing: shorts and a T-shirt of my own. And if I stain it, I am screwed!
What is your favorite thing about the Miami/Fort Laudy restaurant scene: It’s diverse and is beginning to gain recognition on the world stage. What I love most, though, is the driving force behind it all: the chefs and owners. When push comes to shove, it’s a small circle. Everyone knows everyone, and we’re there to support one another—especially in my neck of the woods. We call each other every two weeks to check in: “Do you need anything? Can I help?” We don’t believe in hiding secrets. We’ve created a welcoming community.
What is your least favorite thing about the Miami/Fort Laudy restaurant scene: Sometimes, people don’t take the time to appreciate what a chef or restaurateur has done. They forget about the mom-and-pop restaurants whose owners arrive early and leave late. The clientele can be unforgiving, and small restaurants often don’t have the budgets or resources they need to shine. They don’t receive enough praise.
What do you drink after work—alcoholic or nonalcoholic: A chocolate milkshake. We used to love Wilton Creamery which sadly closed, so now it’s Wawa!
What would people be most surprised to learn about you: I listen to classical music while I cook.
What are your go-to spots in Miami: Greek Islands Taverna, Union Kitchen & Bar, The Katherine, Heritage, and Larb. Gou Lou Cheong Chinese BBQ is amazing, and Hong’s is also great for Chinese barbecue.
What kitchen tool do you swear by: At work, I mostly run the show behind the scenes and on the floor. But when I cook at home, I swear by a spatula. I remember showing my dad all the tools I had from Chaplin. He said, “I have a wok and a cleaver, and I can do everything you can do with all those tools.” And in a Chinese restaurant, he was so correct on that!
What is the most overrated culinary trend: The whole foam trend, although I think it has passed. It was nuts. Is it worth all that time and energy, and does it change the dish or add value to it?
What are your thoughts on MSG: It’s natural. The Chinese have been using it for ages, and we’re still alive! Some people, however, are highly sensitive to salt or have cardiovascular disease, and it can cause adverse reactions. You use it to enhance food, but overusing anything isn’t good.
What is your favorite thing to cook at home: I like to grill on my Weber or make a good pasta dish.
If you weren’t a chef, what would you be doing: I’d be sitting on the beach with a piña colada—and teaching hospitality.
What advice would you give aspiring chefs or restaurateurs: Make sure this is your passion.
What is your number-one guest-order pet peeve: There are a few. One is when someone doesn’t read the menu, places an order online, and immediately starts saying, “No this, no that.” Sometimes they’ll say, “No onion, no bok choy,” even though those ingredients aren’t listed in the description.
What is your favorite city to visit for food: Chicago. My friend Andrew Kaplan, who works with Rachael Ray, lives there. Even the “bad” food is good there. Some of my favorite spots are Eleven City Diner, Momotaro, Rose Mary, the speakeasy Three Dots and a Dash, The Violet Hour, and Boka. That entire restaurant group is great.
To make a reservation, or to order online - here ya go!
