Stepping inside Chef Shangri-La's dining room is like entering a distant tropical trading post. Thatched awnings, woven ceilings, and palm fronds flank Polynesian masks and Easter Island statues while scents of Chinese, Thai, and Japanese cuisine waft with Polynesian aromas from mango- and pineapple-covered meats, barbecue char siu, and spicy sichuan stir-fries. Rock walls and fountains line a tucked-away koi pond, and a separate tiki bar urges guests to while away the hours sipping tropical drinks outfitted with tiny umbrellas that belong to tiny British nannies. As guests sup on meals of japanese noodle soup and tropical pua'a pork, the stage area regales diners with live Hawaiian bands every third Saturday of the month and annual music fests and luaus with DJs, dancers, and Polynesian collectables.
Chicago's Best Cocktail Glasses
The Dr. Fong cocktail recipe is a closely guarded secret at this nearly 40-year-old tiki institution. Learn more about the beautiful glassware that houses this stiff, citrusy concoction.
Since 1980, Golden Wok Restaurant's chefs have used zero-trans-fat vegetable oils while preparing spice-filled Cantonese and Mandarin cuisine. At dinner, the restaurant's tables fill with dishes of sizzling barbecue pork egg foo young, chow mein and lo mein, and Cantonese–style lobster tails.
Chefs at Friendship Chinese Restaurant forge their pan-Chinese and Japanese dishes with an intense pride and dedication to the tradition of well-crafted cuisine. New menu additions include ginger-bacon crusted fresh cod, seafood havarti maki, and grilled mongolian beef with asparagus and rosemary oil. The eatery’s authentic tastes and modern twists are available for delivery as well as dine-in eating amid the dining room’s dark hardwood decor and rows of Buddha-head statues.
From Korean kimchi to Vietnamese noodles, Thee Asian Restaurant lassos the culinary aesthetics of multiple cultures into a comprehensive menu of Asian-fusion fare. Crispy appetizers such as egg rolls and fried shrimp segue into rice bowls and steaming noodle dishes, each highlighted with a choice of veggies, chicken, beef, or seafood offerings such as sea eel. Frozen fruit drinks temper the spice of green-curry dishes and foster fruity rushes without the sting of belly-flopping into a pool of applesauce.