Chinatown’s long-dark second floor at 2237 S. Wentworth Ave., once home to Won Kow, is about to light up again. Wasai BBQ, an all-you-can-eat Korean barbecue spot from local chef Dafu Wei, is moving into the space and aiming for an early June debut.
Wei is planning a grill-it-yourself spread of raw meats, including chicken, pork, beef and bulgogi, with a special focus on house pickles worked into dishes across the menu. Beer and Korean saki are expected on the drink list, and the team has already started the liquor-license process. The second-floor dining room sits just steps from the Cermak–Chinatown CTA stop, squarely in the neighborhood’s busiest corridor.
Liquor Application Hits City Files
According to the City of Chicago, a company listed as Fivesync LLC filed a consumption-on-premises liquor application for Wasai BBQ at 2237 S. Wentworth Ave. on May 8. The filing appears on the city’s public list of recent liquor applications, a sign that the project has taken a formal step forward while construction and inspections continue behind the scenes.
All-You-Can-Eat Game Plan
As reported by What Now Chicago, owner Dafu Wei, who has worked in the area as a sushi chef, is building Wasai BBQ around an all-you-can-eat Korean barbecue format. Diners can expect sliced raw meats, bulgogi and house-infused pickles as the core of the experience, along with beer and Korean saki. Wei has not yet launched a dedicated social media page for the concept and told the outlet he hopes to open at the beginning of June, assuming construction and inspections stay on track.
From Won Kow to a New Chapter
The upstairs space most recently housed Won Kow, a Chinatown landmark that closed in early 2018 after roughly 90 years in business. Eater Chicago documented the restaurant’s long run and role in the neighborhood, which makes the arrival of a different cuisine in the same footprint a notable shift. For long-time residents, the change is another marker of Chinatown’s evolving dining scene.
Why Wei Picked Chinatown
Wei told What Now Chicago that Chinatown’s steady foot traffic and its mix of bakeries and restaurants helped seal the deal for the location. With ground-floor retail in the building and the nearby transit connections, he is betting the second-floor dining room will pull in both daytime shoppers and evening crowds once service begins.
What Happens Next
The city’s liquor-application process is public and includes time for community feedback. The Department of Business Affairs and Consumer Protection posts new filings and requires inspections and permits before any license is finalized. Per the City of Chicago, interested parties have a window to submit formal objections after an application is filed. If the paperwork, inspections and approvals come through as planned, Wei still hopes to start serving in early June, although that timeline ultimately depends on how quickly the remaining administrative steps move.
