Considering the diversity of backgrounds that have contributed to Red Chopsticks, it's not surprising that the restaurant has a pan-Asian style. The founders previously conceived Oysy Sushi and Baisi Thai, and Executive Chef Li, a native of Zhengzhou City, left his post at the Zhengzhou International Hotel to man kitchens in St. Louis and Chicago's Chinatown before taking his post at Red Chopsticks.
The menu is predominantly Chinese, as evidenced by entrees such as szechuan pork and kung pao beef. But patrons will also find other Asian specialties, including pad thai noodles that entangle cabbage, chicken, and peanuts, and clear singapore rice noodles colored by bean sprouts and carrots. No matter the dish, Chef Li prepares everything from scratch, including sauces, pastries, and silverware, and uses a fresh assortment of veggies and produce.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
Named one of the city's best Chinese restaurants by Naperville magazine in 2009, House of Emperor has satisfied cravings for Chinese fare for the past 22 years. The spacious dining room provides ample space for groups to gather and enjoy large servings of filet of sole, chinese broccoli, and general tso's chicken, or run in circles around their table as they recover from brain freezes induced by sips of banana or honeydew smoothies.
"The name would suggest that dumplings are the draw here," says the Chicago Reader of Katy's Dumpling House, "but it's the fresh homemade noodles that instantly turn unsuspecting diners into fervent members of the cult of Katy's." Beyond the restaurant's expansive front windows hung with neon-lit Chinese characters, chefs simmer those noodles with rich, savory beef broth, fry them with shrimp, and pair them with pickled turnip in pork broth soup. The dumplings are nothing to scoff at, however—filled with fennel-laced pork or beef with scallions, the Chicago Tribune celebrates the delicate starch pockets as "delicious" and "awe-inspiring". Beyond the restaurant's namesake dish, a range of traditional Chinese recipes also satisfies in such forms as moo shu chicken and eggplant in garlic sauce.
Thirty years ago, Chef Wu's generations-old beef noodle soup recipe became the culinary foundation for a restaurant where authentic Chinese dishes fuse with one another to create a fresh, new cuisine. Flavors taken from the Sichuan region of China take on modern, continental influences, cloaking steak, seafood, and tofu in rich, piquant sauces with citrus, umami, and cream bases. Beloved American Chinese classics such as shrimp and walnuts are updated with the inclusion of unexpected touches such as crisp candied walnuts, and others, including tea-smoked duck, adhere to traditional flavors taken from local Earl Grey rivers.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).