The surrounding sauce is made by combining preserved vegetables that are dried and finely chopped, along with Chinese mustard and marinated pork juices. It is sliced to order and steamed, completing the three-step preparation process. As our waiter happily explained, “It’s Chinese bacon!” Now we’re talking! Pork belly is first marinated and then fried. We were pleasantly surprised by the Mei Cai Roasted Pork. It’s sweet, lightly spicy, crunchy, buttery soft … just a great combination. The accompanying sauce combines soy, garlic, sugar and hot ginger for the outstanding dish. After cubing, the eggplant is lightly battered and flash fried, preventing the interior from becoming an oil sponge. The flavor is much more subtle than the green chive, and works well in this dish.Īs a vegetable side dish, we enjoyed the Szechwan Eggplant, which features the smaller Asian eggplant. Yellow chives reside in the garlic family, which provides an indicator of the flavor, and are covered during part of the growth phase preventing the plant from attaining its customary green color. It also incorporates bamboo shoots and yellow chives. The rice noodles are rolled out in large sheets, cut into wide strips and pan fried to char the edges and create a crispy texture. With chefs from areas throughout China and Taiwan, Yu’s is able to supplement the standard menu with specialties from each chef’s home regions, making it a favorite for our local Asian community.Īnd while Yu’s is a perfect destination to ring in the year of the Fire Monkey, its expansive and versatile menu is perfect for year-round dining.Īnother enjoyable noodle dish is the Beef with Flat Rice Noodle. 3 sometime in the late spring.Ĭhef Chuchin Miao arrived from Taiwan bringing additional expertise to an already well-run kitchen. The Westmont location, overseen by GM Jeff, followed three years ago, and Vernon Hills will welcome location No. ![]() Opened in 1983 in Schaumburg, and home of the famous Noodle Show (Schaumburg only) on weekends, it was purchased by Sean and Pei Hong eight years ago. 8 marks the beginning of the Chinese New Year and Yu’s Mandarin has the real feel, while serving up the real deal.Īnchoring a strip mall that features various Asian businesses, and located just north of Ogden Avenue on Pasquinelli Drive, Yu’s Mandarin is the second-generation descendant of the original Schaumburg establishment. Adds Ming, “The result is a meltingly tender duck that also carves beautifully.WESTMONT – If you are looking to continue your New Year’s celebrations, Feb. But the undisputed star of the menu is Wing Lei’s acclaimed Peking Duck, which Ming calls “perhaps the most famous dish of Beijing, prepared since the Imperial era.” From a sustainable approach to sourcing to its painstaking preparation and the fanfare of presenting the duck tableside, the dish beautifully blends tradition and celebration. Ming indeed recommends family-style sharing while dining at Wing Lei, so everyone at the table can savor popular dishes like Alaskan King Crab Salad, Garden Dim Sum and Garlic Beef Tenderloin. ![]() ![]() “Food was a passion for my family, especially during Chinese New Year, when my family would gather and prepare a big, celebratory feast,” he notes. Wing Lei’s exceptional Chinese cuisine also comes naturally to Ming, who grew up in Taishan, a city in China’s Guangdong province. “It seems like destiny that I’m overseeing Wing Lei’s kitchen,” he says. For executive chef Ming Yu, cooking nightly at the Michelin-starred Wing Lei feels like a full-circle moment: He was introduced to the Las Vegas culinary scene as head chef at Ho Wan, a restaurant at the Desert Inn, where Wynn and Encore now stand.
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