Saigon Bistro, The Blog Post from Heaven

One of the great things about social media is that you interact with a lot of people whom you would probably never cross paths with. Since I have been posting photos to Instagram, I have gained quite a few followers and many who I follow in return. Recently I started seeing photos of crawfish piled high with corn on the cob. One of the main Instagram posters is Saigon Bistro and when I say that the photos had this hypnotic effect that kept begging me to go to the restaurant, I caved in. Off to 6242 N. California Avenue in West Ridge I went.

Saigon Bistro

My belly was empty, so I had a ravenous appetite. And because I met with a friend, there were no qualms about ordering plenty of food. We started with an appetizer combo platter. The coconut butterfly shrimp were huge, plump, juicy, and burst with each bite. The coco chicken was the same. There were miniature bacon wrapped scallops and miniature egg rolls. What was the absolute best on the platter were the crab rangoons. There was real crab in the rangoons. It was evident in the flavour. These rangoons were not merely oozing with cream cheese but attacking the taste buds with the outstanding taste of actual crab. This was a first that I’ve had at any restaurant in America.

Appetizer Combo

Appetizer Combo

The first big plate of food was king crab. We called this an item from their underground menu because it was not on the main menu. But because we asked kindly if they had any, the chef accommodated our request. And we showed our appreciation by working the cracker on the shells, plucking out tender morsels of crab, and devouring it. Topped with peppers and seasoned with only salt and pepper, I may be going out on a limb when I say this, but of all the seafood restaurants I’ve been to in Chicago, these were the best crab legs I have had.

King Crab

King Crab

Now, having seen so many photos of crawfish and lobster on Instagram, I showed the server a photo of a dish of crawfish and told her, “That’s what we want.” There was no looking at the menu, trying to decide what else, or indecisiveness. We ordered two pounds of crawfish spicy that came with corn on the cob and andouille sausage. Last time I had crawfish this appetizing was when I was in New Orleans. The chefs and cooks in New Orleans have competition from the Vietnamese chef at Saigon Bistro. Those who love shellfish will immediately become addicts for the crawfish with corn.

Crawfish Boil

Crawfish Boil

Given we had worked ourselves into a snail’s pace, we sat for a while to let our stomachs settle and to fight sleep. After some time had passed, we ordered a platter of tamarind shrimp. The shrimp was incredibly fresh and fleshy like prawns. They popped as we sank our teeth in them. The tamarind sauce was a perfect complement to the shrimp without being overpowering or sweet. After two filling pieces of shrimp apiece, we got the rest for takeaway.

Tamarind Shrimp

Tamarind Shrimp

Saigon Bistro is tucked away on California Avenue between Peterson Avenue and Devon Street. Although it is not in an area with lots of foot traffic, its presence is known by many. Service is superb. One thing that was obvious was that the server was patient with explaining options and offering suggestions. For all of the food that we had, I was surprised that the price was not exorbitant. The freshness of the ingredients and especially the crawfish boil transporting me to New Orleans mentally, I am a fan, for true.

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