Before guests can even make out the dark red calligraphy on Chinese Palace Restaurant's sign, they’ll catch a whiff of the enticing scent of Cantonese spices emanating from the front door. The source of these delectable aromas is the eatery's kitchen, where chefs busy themselves whipping up chop suey, savory fried rice, and authentic Cantonese dishes. Diners can sample any number of Chinese specialties on the five tabletops that speckle the tiny intimate space. On busy nights, they can opt for carryout to enjoy dishes at home in the company of loved ones, friendly roommates, or obliging mirrors.
At Little Panda Chinese Restaurant, plates of beef and chicken glisten with sweet, tangy Asian sauces. The cooks prepare Chinese classics, along with Thai and Japanese dishes, to make for an MSG-free menu with plentiful, opportunities to sample veggies, chicken, shrimp, or beef. House specialties include steak and shrimp delicacy—beef and jumbo shrimps sauteed with vegetables, slathered in spicy black pepper sauce—and mongolian beef—pan-seared beef in a spicy Chinese barbecue sauce. Vegetarian options include spicy szechwan vegetables and vegetable pad thai.
Twin Dragons Restaurant's chefs prepare a sprawling menu of Chinese cuisine without the use of MSG, lard, or butter. Using high-flame woks, they stir-fry their entrees with very little oil, ensuring that their meals—made with hand-trimmed lean beef and 99% fat-free chicken breast—do not carry greasy residues. They also gladly keep out specific ingredients upon request.
At iChef Chinese Cuisine, the chefs don't believe their patrons should be limited to the same Chinese food American suburbanites have been eating for decades. That doesn't mean you can't find familiar favorites like crab rangoon, lo mein, kung pao beef, and chop suey there. Rather, it means that in addition to American-style Chinese food, the restaurant also offers authentically prepared Chinese selections. That menu features traditional dishes where meat, seafood, and veggies alike have starring roles: for example, spicy beef mingles among tripe, fish fillets come with ample servings of chinese broccoli or baby bok choy, and heaps of noodles compose Sichuan?style soups with a kick.
The integration of American and Chinese tastes extends to weekday lunch, too, when entrees are served with soup, rice, and fireworks suitable for July Fourth and Chinese New Year. Weekends, however, host dim sum service with a more traditional flair. The bilingual menu at iChef Chinese Cuisine attempts to satisfy nearly every craving, so vegetarians shouldn't expect to feel left out. The authentic menu offers tofu dishes, spicy saut?ed vegetables, and filling mushroom-centered entrees. Meanwhile, the "Unique Vegetarian" section of the Americanized menu supplements the usual sauced veggies with imitation meat made with soybean, wheat, and rice protein.
Tasty Thai’s chefs have been keeping the citizens of Vernon Hills stuffed with Thailand’s spicy, basil-speckled food for more than 15 years. During that time, they have served countless orders of homemade egg rolls, color-coded curries, and Thailand’s beloved stir-fry dish, pad thai. To complete meals, the eatery’s entrees can be bookended with a bowl of hot-and-sour tom yum soup and a plate of Thai custard made with a blend of eggs and coconut milk.
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