Authentic Chinese food; ask for the Chinese menu with English translations to get the best selection.
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).
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.
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
Chinatown restaurant with great seafood.
Ethiopian-Chinese restaurant serving rare specialties such as qocho, fake banana bread, in addition to Ethiopian and Americanized Chinese menus.
Another regional Chinese restaurant from Tony Hu (Lao Sze Chuan).
Yet another regional restaurant from Tony Hu (Lao Sze Chuan, Lao Beijing, Lao Shanghai, Lao You Ju).
The latest from Tony Hu, in the former Lure Izakaya space.
Shanghainese restaurant from Tony Hu.
North-side location of Tony Hu's popular Szechuan restaurant, the anchor of his Chinatown Lao dynasty.
Tony Hu's celebrated Szechuan restaurant, featuring an endless menu that runs from crab rangoon to LaLaLa Extremely Spicy Diced Fish LeShan Style (with bone).
Kooky but fun restaurant and lounge from Tony Hu.
Bridgeport restaurant specializing in Chinese food from Dongbei, the northeasternmost part of the country.
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