Friendship to Be, Lao You Ju

Lao You Ju

A few years ago, I left a company that was couched in political maneuvering and led by a chief executive officer who let it be known that the employees’ “measly” 2% pay increases were a small sacrifice — so that the Board of Directors could get their 25% pay increases. It was on to another company that was couched even deeper in political madness with a revolving door of contractors and permanent employees who came and went, and a management staff that consisted of supervisors and managers in title only. About two years ago, there began flight from the latter company and recently the company had a reduction in workforce. Several of us who had become good friends while working together had fled and we all remained in touch. We decided that it was time for a gathering. You can never have a proper reunion without food. And with one of us knowing the owner of one of Chicago’s most popular Chinese restaurants, a date was set and there were a Chinese, an African-American, an Indian, a West Indian, and a Filipino walking into Lao You Ju at 2002 S. Wentworth Avenue in Chicago’s Chinatown. Sounds like the introduction to a joke, right? No, it was just five former colleagues gathering for laughter and some authentic Chinese food.

Satay Chicken

Satay Chicken

Preserved Egg Pork Congee

Preserved Egg Pork Congee

Lao You Ju boasts a swell menu of dim sum, Hong Kong style. There are indeed some exotic menu items that the modest palate may find visually intriguing, but not necessarily tasteful. For the five of us who had gathered, our palates are varied, so we played it safely while indulging one or two items that are more commonplace in the Chinese culinary space. Because we had opted mostly for dim sum, we started with satay chicken and preserved egg pork congee. Satay chicken is nothing more than well-seasoned chicken skewered onto wooden sticks. Many of you will have had satay chicken with peanut sauce at Thai restaurants. There was no sauce with the dish at Lao You Ju, as it was rather flavourful sans it. The congee came in a communal size bowl, rice porridge for an insatiable appetite. We filled our cups and went to work.

Cheese Rolls with Shrimp

Cheese Rolls with Shrimp

Shumai

Shumai

While talking about another former colleague who used to take random vacations “off the books” and then return 3 to 4 weeks later as though it was “only a thing,” there arrived cheese rolls with shrimp and shumai. The cheese rolls were like crispy egg rolls that encased cream cheese and plump shrimp. At a lot of Americanized Chinese restaurants, some syrupy dipping sauce would have accompanied the rolls. For those of us at the table, we were quite glad to not have some side order usurping the flavour of the rolls with a punch of unnecessary sweetness. Along with the cheese rolls with shrimp came some shumai. Having forgotten that pork was a heavy staple in the Chinese diet, we tackled them anyway. Rather than requesting that the recipe be modified and erasing authenticity, we gobbled the shumai without complaint — and then realized after we had completed them that we didn’t dunk them in any sauce before devouring them.

Jin-Sha Shrimp

Jin-Sha Shrimp

Crispy Papaya Pastry

Crispy Papaya Pastry

We laughed about how the business analysts, Business Intelligence analysts, and quality assurance team could never seem to work as good as they could have together thanks to interference from management and the fact that information technology is becoming more about service than it is about solutions. Right about this time was when we got to indulge ourselves in some jin-sha shrimp. General chicken what? Kung pao chicken what? Beef with broccoli what? I am in love with this whole concept of fried corn with peppers and breaded shrimp. Put some orange chicken in front of me and I will be inclined to throw it against the wall. To make matters ever more tastefully exciting, there were crispy papaya pastry served. They looked way too twee to have experienced the grinding of our teeth on them. The natural sweetness of the papaya made them that more pleasing to the palates because we got to taste the fruit in all of its bloom.

Beef Tripe

Beef Tripe

Lamb Hot Sizzling Plate

Lamb Hot Sizzling Plate

Two weeks after I had left the company, I got a text message from one of my friends who was at dim sum lunch with us. He had left to go abroad to get married and to have his honeymoon with his wife. When the text message had come across and he discovered the address of where I was working, it turned out that he had accepted a position with a company across the street. Not only is the world flat, but it is indeed very small. We all laughed about that story and chuckled when the small dish of beef tripe was placed in front of us. Tripe, to me, is one of those menu items that shows that cooks will spare no parts. The texture is akin to that of a rubber band, which may not be endearing to many diners. The recipe for the beef trip at Lao You Ju was surprisingly worthy, although I will never get accustomed to having to chew, chew, chew, and chew some more before swallowing it. As to the lamb hot sizzling plate, this spicy dish was a winner. Served with white rice, we worked our chopsticks in true fashion. Move over, Greeks, because you’re not longer the standard bearers of cooking outstanding lamb dishes.

Singapore Fried Rice Noodles with Chicken

Singapore Fried Rice Noodles

Three Cup Chicken

Three Cup Chicken

The Singapore fried rice noodles with chicken was another one of those dishes that will make you want to take up a picket sign and advocate for the closure of all the China Buffet restaurants in the world. And from there, you will probably march in front of every Chop Suey hole in the wall that is open for business. Let’s just say that we didn’t leave any noodles or gravy on the plate — and we all used chopsticks. I have had Singapore fried rice noodles prepared correctly, so I shall not risk having to inquire, “What on earth is this?” at any other Chinese restaurants. And the three cup chicken, Taiwanese style, was a food lover’s dream. Tender, moist, falling off the bone chicken, swimming in a rich gravy and bursting with each bite, was enough to illicit a smoke immediately afterwards.

Fried, Dried Shrimp Crepes

Fried, Dried Shrimp Crepes

Spare Ribs

Spare Ribs

During the reduction in workforce at the company where we all had left, it seemed that one of the main managers who was a model control freak discovered why the axe loves those in management ranks. We had a moment of silence for him, but only because the server was putting a plate of fried, dried shrimp crepes, and a bowl of spare ribs in front of us. The crepes were a pleasant surprise, although having been served in a sauce, they were not of the texture that you get at French creperies. They were, however, like dumplings, but packed with a smile in each bite. It took a while to realize what the spare ribs were. For me, I have always seen them coming off of a grill with a red colouring or drowned in barbecue sauce. Nevertheless, these spare ribs were tastier than any that I have had before — ever.

Green Chive Dumplings

Green Chive Dumplings

Crispy Durian Pastry

Crispy Durian Pastry

We wrapped up with green chive dumplings that were packed with mustard greens. By now I was surprised that I was able to put any more in my mouth to swallow, let along raise my chopsticks to reach for another bit. But these dumplings were way too inviting to let sit. And believe me when I say that they sat for a short time before going down the hatch. For dessert, we had crispy durian pastry. Who would have thought that biscuits with papaya baked in them could leave five individuals speechless after four hours of non-stop eating and laughter? I am considering calling in for a batch of those biscuits to have for a pre-bed snack at night.

Lao You Ju packs out during lunch and I understand why. It is not typical Chinese for Americans. It’s authentic. When you enter the restaurant, you will see a sea of Chinese faces and hear the language accordingly, which is the best indication of authenticity of a restaurant. Aside from travels to Hong Kong and Beijing in mainland China, Vancouver, Toronto, and San Francisco, I haven’t had authentic Chinese food in America except for when my first roommate after college had his parents come to visit and in 2005 when a former colleague had invited one of his Chinese co-workers to meet us at Dragon Court in Chicago’s Chinatown. Now I get to say that I have recently had some more Chinese food prepared correctly thanks for Lao You Ju all because of former colleagues gathering for a small reunion and friendship.

Lao You Ju on Urbanspoon

Restaurant Information


* Restaurant Name
Lao You Ju
* Overall
★★★☆☆
* Neighborhood / Cuisine
Near South Side
* Street Address
2002 South Wentworth Avenue, Chicago, IL 60616
* Phone
(312) 225-7818

Oh, You’re So Coy

Koi Japanese Sushi Bar

Recently, a few visits to some high quality restaurants in Berwyn, Illinois, proved that the neighbouring suburbs are becoming a food force with which to reckon. It was always a given that Oak Park had a lot of talent, one of the main reasons why I spend so much time there with my feet under some table. But I had forgotten about Chicago’s suburban neighbour to the north: Evanston. And during a visit with a schoolmate from high school and college, we sauntered over to a Pan-Asian restaurant Koi at 624 Davis Street, in downtown Evanston.

Chopsticks and Warm Sake

As we got to the door, it had occurred to me that I think I had seen Koi listed as a sister restaurant to Sushi House in Oak Park, Illinois. Well, I think I have. After the fifteenth visit, I had stopped counting how many time I had gone to Sushi House, so I was certain that I would have an experience at Koi that would be memorable enough to have me come back. There was the formula lounge feel with dim lights, straight edges to the décor, painfully attractive hostesses, and faint Brazilian jazz playing in the background.

Edamame

Lucky for us, we had arrived before the theatre crowd. Forgetting that downtown Evanston is not like Mayberry, there is life after the sun goes down. There were several patrons who had come in a half hour after we had arrived and they were in a rush to have their meals before dashing off to see some show or cinema event. We had placed our orders and were snacking on the complementary edamame while imbibing wine and warm sake. Chilly outside, we were certain to be warm and toasty on the inside.

Volcano Maki

Now, with this restaurant catering to the palate that loves sushi and maki rolls, we had a balance of exciting, pedestrian, and commonplace. For the exciting maki roll, we had a volcano. The presentation alone was a work of art. What would have come out as a maki roll with imitation crab was one where we instead requested real crab. Sure there was a $2.00 additional charge, but there was no valid reason for us to deprive ourselves of the real thing. The spicy mayonnaise added a proper kick such that there was no need to put wasabi in the soy sauce. The misleading thing about the maki was that the leading meat in the recipe per the menu was crab. Instead, tuna was the stand-out meat. That was fine, but people who are sushi fanatics can flag such advertisement as false. However, we worked our chopsticks on the maki.

California Roll

For the pedestrian, we had a California roll. Another university schoolmate had joined us and was adventurous yet with more reserve than my grade school friend and I were. And unlike most California rolls, again we requested real crab meat. We had no desire to gnash on meat extracted from imitation crabs. Where do you find them? Are they some McDonald’s product, like McNuggets and McRib? Is there such a thing? If there is, we could not speak to its flavour on this particular evening. The basic ingredients of crab, avocado, and cucumber were no different than what you have in any California roll. The thing is the flavour in real crab stands out more than the smack of the fabricated crab. My grade school friend had a Riesling that she said was a perfect match for the maki rolls. Our mutual friend and I had warm sake that took our minds completely off the fact that it was frosty and raining outside in London fashion.

The commonplace maki roll was shrimp tempura maki. Tempura shrimp, lettuce, avocado, cucumber, and three individuals applying chopsticks a notch or two less than relentless would be the best way to describe things. Again, we had another maki roll that looked more aesthetically pleasing than one would think as far as flavour goes. We had our moments of brief silence while directing our attentions on the previous two maki rolls, but the tempura shrimp maki resulted in impregnated silences. To the average person, it would have been uncomfortable. To the three of us, it was our way of acknowledging the goodness of what sat before us without us being verbal about it.

Shrimp Tempura Maki

Then we entertained the Pan-Asian aspect of the restaurant. This was when I accepted the fact that Koi is not on a par with Sushi House, as the latter remains true to Japanese authenticity in its cuisine only. There was a plate of shrimp fried rice ordered. Filled with fresh, plump shrimp and bursting with flavour without any overcompensation, anyone could have seen that there were three very happy people at the table. I also have to admit when you can taste the egg in a dish, the real thing was used versus the out-of-the-carton what-not. This may be one of the very notable things that Koi should work without pause.

Shrimp Fried Rice

Where it really became evident that we were delighting ourselves a bit too much was when my schoolmate and I started speaking in Japanese while having shrimp lo mein. Neither one of us look anything relatively close to Asian, although my infectious smile results in a slant to my already-exotic eyes. Instead of lo mein sauce on the noodles, we had a Schezuan sauce. Again, plump shrimp sat under tasty noodles in sauce before we bit, chewed, and smiled.

Lo Mein Noodles with Shrimp

Koi is a fantastic Pan-Asian restaurant. But it is advisable to go before the crowd starts because the tide of hungry patrons seemed to introduce a bit of scrambling to the wait staff. Some people could misinterpret the vacant attention to uncaring customer service when it is simply a case of being overwhelmed with a sudden influx of people coming in with various requests for this, that, and the other. Expect to pay a pretty penny. And while the service could become taxed due to a quick rush of customers, they are still gracious. The next time I go I shall not be so coy with my appetite. I shall request my very own little degustation so that I can try more from the menu. Yes, that coming after I have already listed the serious dishes we had during this visit.

Koi Sushi & Chinese on Urbanspoon

Your Love Deserves an Encore

During my high school days, there was a singer by the name of Cheryl Lynn. You may remember her songs “Got to Be Real,” “Shake It Up Tonight,” and “Star Love.” Here we had a woman with the pipes of an angel and who could stand flat-footed at the microphone and belt out a song without any studio magic — or that awful auto-tune phenomenon — to cover up poor vocal talents. And she did not shake her rump like she was performing in a Bollywood video. I loved the songs that Cheryl Lynn graced the airwaves with. But there was one song in particular that I played endlessly when I had first heard it. “Encore.” Your good loving deserves an encore, she would sing. And when I find myself returning to certain restaurants, I am reminded of how much “Encore” applies and I all but bring my own microphone and perform for others at the restaurants.

Lobster Gyoza

Earlier during the summer I went to a relatively new restaurant in Oak Park, Illinois, named Seven Ocean. Sitting at 122 N. Marion Street in the cobblestone stretch among boutiques and cafes, I was thoroughly impressed with the dining experience and the service I had received. Granted I had a prix fixe meal along with a wine pairing, I walked away feeling that the summer menu was absolutely brilliant and the chef will make a mark in the culinary world if the restaurant continues to perform with an air of high calibre affectation. Now that the temperatures had started to become consistently chilly, that being autumn was in the air, I wondered if Seven Ocean was one of those restaurants that changed their menus to be reflective of the seasons. The answer, in short, was yes and there was, of course, the tune in my head of Cheryl Lynn singing my favourite song.

While having a quick stroll through Oak Park and having stopped in at a nearby dessert shop for a quick cup of coffee, I sauntered over to Seven Ocean and allowed the magnet to pull me on in completely. Although there were no comfy sofas and chaises placed strategically throughout the restaurant, there was the sound of boutique jazz playing in the background that made everything that more inviting. I still think that the design was done per a man. The straight lines and muted olive earth tones were nothing akin to flash, flair, reds, and curves. The aesthetics of the restaurant are too stiff, and that may be why the food is the antithesis of the cosmetics of the restaurant. Talk about a well-placed balance. Because I had sampled the summer fare from the prix fixe menu, I settled for creating my own menu selection.

Seaweed Salad

Often I like to request recommendations from the server as to what he or she would prefer. That works brilliantly at times, but it is a bit of a presumptuous thought that the servers know exactly what I want and will suggest bill of fare items without me wincing. Many times, I do believe they have been so worked to near spiritual defeat during their work hours that they appreciate someone requesting his or her own meal. There are moments when you can hear the sigh from servers as though air is being released from a deflating tire when you lead in with, “What would you recommend?” In restaurants where the faces change rather quickly, it helps knowing what you want before the server approaches the table to take the order. Having witnessed some fed-up servers make recommendations in a manner fitting for a saucy comedy club sketch, I showed a bit of a command for what I think is best for my palate — I should be an expert on my own taste.

Coconut Soup

My approach to the meal was to delight a multi-course meal with a pescatarian fare. I started with lobster stuffed gyoza. Japanese style gyozas filled with lobster, sitting atop shiso leaves and red cabbage, and glazed with a ponzu sauce was absolutely a great choice for a starter. The gyozas gave an Asian influence to the appetizer and perhaps had there been only one gyoza and I was at an Italian trattoria, I could have called it a l’amuse bouche. Alas, there was nothing left of the gyozas after a few slow minutes of me slicing, forking, and indulging. A few minutes passed and then there was the second course, a seaweed salad. Seaweed may not look all that appetizing when you are snorkelling, but Japanese seaweed, cucumber, sesame, and vinegar dressing never tasted so divine. The seaweed had the texture of well-cooked, thin green beans and the vinegar dressing entertained a citrus flavouring that would leave most questioning whether there was any vinegar in the dressing at all. There is something to be said for a salad looking so bland having such a bloom to its taste. Again, here was another course that had an Asian influence to it that did not fail.

In keeping with a Thai appeal, there was coconut soup. I was already quite enthralled with the first two courses, but the coconut soup as the autumn soup went over so well that I did not miss anything in the pumpkin or yam family doctored up with a hint of cinnamon, a dash or nutmeg, or a touch of allspice. There were crab meat, shimeji mushrooms, and tobiko that arrive in a bowl and then covered with steamed coconut milk. If you have ever been to a Thai restaurant, I guess I could relate the soup to tom kha. You may have recognized from my many posts on Thai restaurants where I have been that I have a very strong preference for foods influenced by Thai culture. The pairing of the herbs and spices in the recipes never fall short of works of culinary care, evident in the high notes of flavours in the dishes served. That same notion became apparent after a whiff of the coconut soup at Seven Ocean, well before the first sip. Also with the soup, I had a Sauvignon Blanc from a vineyard in New Zealand. Neither dry nor sweet, there was a hint of a floral note that made the wine a superb complement with the soup. I could not have offered a better wine suggestion and this was where I deferred to my server for an ideal selection of wine to accompany the meal.

Prawn Yakisoba

By the time I was finished with the soup, I had convinced myself that nothing could possibly go wrong. Then the prawn yakisoba over Asian cabbage accented with soba sauce and fish flake that moved its own from the rising heat, came to the table. I had started singing “Encore” by Cheryl Lynn off key, making up words for the lyrics that I could not remember, humming the song in other parts, doing a little dance with my eyes closed, and then opening my eyes to see that some other customers and my server were staring at me. The prawn yakisoba was absolutely fantastic, but I had to deal with my embarrassment however I saw fit. It was just that in the meantime, the succulent, well-seasoned shrimp had a wow factor along with the noodles in the rich sauce. Another glass of the Sauvignon Blanc and there was no argument that the prawn yakisoba became, at that moment, my all-time favourite autumn dish. Realizing that I had already made a fool of myself with my singing and dancing, and I could not go back in time to catch myself, I began humming again. This time, I kept it low enough that no one could hear me.

When I first went to Seven Ocean, I had a dessert of sticky rice with mango and crème fraiche. During the evening of my most recent jaunt, I had a different take on the dessert. There was sticky rice but topped with a mango sorbet and then there was a moat of light mango soufflé around the scoop of sorbet. Brilliant, I thought to myself, as I enjoyed the magic of each spoonful. When the dessert was mentioned, I initially thought that I was going to have the same dessert I had during my first visit. Part of my misunderstanding was because I was still bandying the song “Encore” around in my mind while the server was telling me about the dessert. Oh was I glad I decided to have it instead of coffee. If someone were to ask me to define love, I would tell them to got to Seven Ocean and request the autumn version of dessert.

Mango Sorbet and Souffle Over Coconut Sticky Rice

So, after all was done, I was very happy that I had gone to Seven Ocean for a sampling of the autumn menu. It was not only a meal, but it was an experience. Like all of the restaurants where I have returned for more than one visit, I was again taken in to the point where I made plans to return during the month of January or February to see what their winter menu will have for those who appreciate fine dining and something with an unconventional twist. Because Seven Ocean is up-scale, the price is reflective accordingly. The restaurant is not a showcase in fanfare or grandstanding. Simply put, the service and dining are smashing. Yes, Seven Ocean, your good loving deserves an encore.

Seven Ocean on Urbanspoon

Curry With Chopsticks

Bombay Chopsticks

One of the things about being a part of the global community is that friends from other countries are constantly giving me suggestions for restaurants. At dinner a few weeks ago, I had discussion with a friend about a high-end restaurant in Chicago proper that does an outstanding job blending Indian and Latin flavours. She had then told me about a restaurant that had recently opened in Hoffman Estate, Illinois, named Bombay Chopsticks at 721 W. Golf Road. The name had given me an idea of what one could expect if going to the restaurant for some food happiness. I immediately associated Bombay with India and chopsticks with Japan. No sooner had she mentioned the restaurant than I entered a date into my calendar so that I could see what Bombay Chopsticks has on its menu.

Spices

It was out to the Northwest Suburbs on a beautiful yet brisk Saturday morning so that I could be certain of beating the crowd. Upon entering Bombay Chopsticks, I felt as though I was at a lounge. There is a full bar at the entrance. When you go past the bar and around the corner, there is a large area for seating and the decor is definitely inviting. There are comfy booths, which are perfect for dates. There are enough table seats for parties of four or more. The lighting inside was ideal in that going as a single person does not make you feel as though you are in an intimate setting; there was no mood lighting giving that effect. Led to a table by an accommodating hostess who was okay with me having my pick of seats because I was going to photograph my food — par for the course — I had a feeling that everything was going to be just fine this afternoon.

As usual in Pan-Asian cuisine, this time there being Indian and East Asian, the menu is extensive. The pescatarian in me scanned the menu for vegetarian and seafood options, so I had narrowed down my choices. Now, not that I was difficult, but I was rather eccentric with my order. There were three entrées that I wanted. That being the case, appetizers were not an option. There were two vegetarian dishes and one seafood dish that turned my food alarm on. When placing my order, I told the waitress that I wanted three entrées, each to be served as small tastes, with the rest packed for me to take home. She had recommended salt and pepper okra, shrimp in chilli garlic tomato sauce, and baby potatoes Thai style. I complied and while I waited for the experience to begin, I sipped some rather refreshing mango juice.

Salt and Pepper Okra

The waitress had placed the order linearly. Instead of having everything come to the table at once only to get cold, the first entrée arrive at the table was the salt and pepper okra. As a lover of gumbo, which is full of okra of the slimy nature, I was anxious to see how fried okra would taste in a salt and pepper batter. Much like some salt and pepper chicken I have had at a Vietnamese restaurant and salt and pepper soft shell crab I have had at a Pan-Asian restaurant recently, this fried okra dish reminded me of both in a “precious memories” kind of way. Spicy the way I like peppery food and served with crispy noodles and steamed rice, I was grateful that the first recommendation had won me over.

Shrimp in Chili Garlic Tomato Sauce

There was a bit of timing between the first entrée and the second one. This was to allow a moment of rest before the second course. Next to the table was a bowl of shrimp in a chilli garlic tomato sauce. This dish was closer to Indian and what I recalled during a visit to Bombay several years ago — although the dish I had eaten in Bombay was filled with fish rather than shrimp. At any rate, the shrimp in this bowl of satisfaction were plump to the point where they really did burst in my mouth when I bit into them. The sauce was spicy in a divine way. I cannot say that most people would be okay with the pepper dancing around their tongue and jaws, but it was outstanding to me. Eaten with rice to minimize some of the pepper, this was yet another suggestion that was a winner.

Baby Potatoes Thai Style

We allowed for more time between the second entrée and the third entrée. Granted the portions were small, as I was taking the remaining portion of the entrées home, they were still filling. Once I gave the signal, the order was placed and the third dish came to the table in the form of baby potatoes prepared Thai style. This was another spicy dish that was prepared in a gravy that had peanuts and a bit of a kick to it. Not really being a fan of any kind of nuts — except for almonds, pistachios, hazelnuts, and pine nuts — I made no fuss about the peanuts in the dish and I ate it with the steam rice that came with it. There was a moment of complete satisfaction to be acknowledged as I worked my fork and spoon on the rice and the baby potatoes in the Thai gravy. By the time I had completed this dish, I was incredibly grateful that the waitress had given three fantastic recommendations because, as I had mentioned, the menu was filled with a large selection of choices.

Vanilla Ice Cream, Crispy Noodles with Honey and Sesame Seeds

Customary but not necessary was dessert. There was a bit of time that I let pass before I had decided to indulge something sweet to the palate. I ordered crispy noodles drizzled with honey and accented with sesame seeds and two scoops of vanilla ice cream. I put honey in my tea, in my yogurt, and in my honey chocolate cake, but having it served over crispy noodles and ice cream was new. And let me just say that this was a new experience that I enjoyed to the point of rapture. And now that I think of it, the only other time I have had a dessert with similar ingredients was an Ethiopian restaurant where they drizzled chocolate instead of honey over the ice cream and crispy noodles. However, having it today really made me that more appreciative of having an experimental palate.

Ready for Action

Usually I have a tendency to avoid restaurants that receive too many negative reviews. The experience actually comes in three parts: what you put into it by being open to trying something different, your positive interaction with your server, and what you want to get out of it different from what you have already had before. On entrance into Bombay Chopsticks, I was greeted with a welcome. My server was the epitome of outstanding customer service and attentiveness, as well as knowledgeable enough to recommend three dishes to a stranger, which is what I was when I sat at the table. Be forewarned that the prices range from $12 to $15 for the entrées. Also be aware that the flavours can be overpowering if your palate is accustomed to milder dishes. Yes, you can order the food milder, but there is more pop when the spices are added as they are in the dishes natively. As I had initially thought of India and Japan, I found that there is a bit of East Asia with hints of Indian preparations added. There are no duelling spices, so whichever ethnicity is represented in the recipe is allowed to shine. Before I departed Bombay Chopsticks with the remainder of my entrées, I sent a text message to my friend to thank her for prompting me about the restaurant and I made a mental note to myself that I shall find my way back out to Hoffman Estates in the near future for another restaurant jaunt at Bombay Chopsticks. This was a positive experience.

Sukriyā.

Bombay Chopsticks on Urbanspoon