Pan-Asian restaurant serving some Malaysian dishes, a rarity in these parts.
Huge, spiffy Cantonese place with a large dim sum menu and cart service.
Strip-mall Chinese restaurant with late-late-night hours.
Chinatown spot specializing in hot pots.
Authentic Chinese food; ask for the Chinese menu with English translations to get the best selection.
White-tablecloth Chinatown spot with a wide, sometimes adventurous menu and standout seafood.
The chef at Taiwanese-owned Fabulous Noodles prepares amazingly good renditions of Cantonese classics like beef with bitter melon over wok-blistered chow fun noodles or lo bak go, panfried turnip cake studded with nuggets of crispy cured pork. Yet he also has the chops to switch gears and deliver a rock-solid version of northern-style vegetarian chicken (marinated tofu skin rolled and filled with bamboo shoots and shiitakes) or Hong Kong-style wonton noodle soup, as well as chop suey and kung pao. The former co-owners execute an almost identical menu equally well at Noodles Delight (853 E. Nerge, Roselle, 630-307-1010, noodlesdelight.com).
Takeout-only chop suey joint with the standard vast menu and inexpensive combo plates. Cash only.
Bright new Chinatown restaurant with a large menu, group dining options, afternoon tea, and lunch specials.
Omnibus Asian restaurant best worth seeking out for its hand-pulled noodles and xiao long bao, Chinese soup dumplings.
Chinese restaurant featuring the warming cuisine of Dongbei, aka Manchuria.
Third location of the popular pan-Asian restaurant, in the former Kaze space.
Neighborhood Chinese joint with a full bar.
CLOSED. New restaurant in the space formerly occupied by the venerable Kang Nam, serving Chinese, Korean, and Chinese-Korean.
The name would suggest that dumplings are the draw here, but it's the fresh homemade noodles that instantly turn unsuspecting diners into fervent members of the cult of Katy's. There are two untranslated menus plastered on the wall of this suburban strip-mall storefront. The first lists daily specials like spicy beef tendon and cold pork stomach, which can be found in the refrigerator case (or as I like to call it, the chilled organ grab bag); the second lists frozen dumplings—pork and fennel, beef and scallion, fish stuffed—available to go. Personally I can't be bothered with such exotica when I have noodles on the brain, and fortunately the dine-in menu is translated. Stir-fried noodles with dry chile offers the perfect introduction: meat, seafood, and vegetables with a healthy dose of dried red chiles, served atop of a big nest of the fresh noodles. Szechuan cold noodles are just as good, the slow burn of the Szechuan-peppercorn-spiked shredded pork prevailing over the shredded cucumber that attempts to cool the palate. If you must have something other than noodles, the chewy pancake with shredded pork may be the only worthy substitute—even though it's cut to look like a noodle. There's a second location at 790 Royal Saint George, Naperville (630-416-1188). —Kristina Meyer
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