Shrimp Tempura in Chicago

-Grubbing in Chicago(land)
Five of a Kind: Shrimp Tempura Run

Picking a favorite dish is an impossible task for someone like me who has way too many favorites to even remember them all in one swoop let alone pick just one. But I will say shrimp tempura would make a list of my 100 favorite dishes. It wasn’t always this way but after going to Japan back in 2019 I fell in love with tempura in general and I’ve been trying to find a suitable spot in Chicago to feed those temptations. Tempura has a fascinating cross-cultural history tracing back to Iberian Catholic fasting practices taken to the streets of Edo-era Japan via Jesuits and traders from Portugal who introduced the Japanese to batter and deep frying techniques. In Japan tempura can come in more ways than I can name. It can be a humble dish served over rice (Ten Don) or it can come with a show in the form of an omakase. I’ve long thought Chicago would be a perfect spot to open a tempura omakase experience as people in the Midwest love fried foods but it hasn’t happened yet. When it does I’ll be one of the first people there but for now here’s five spots I’ve visited in search of good tempura. 

__________________________________________________

Omakase Shoji & Izakaya (Chicago)

It seems as though most of the decent tempura options are found in the Northwest suburbs but Omakase Shoji & Izakaya is the exception. This West Town sushi spot is supposed to have a very good omakase ($210) but I haven’t had the chance to try it. But they also have a little Izakaya setup in the front room and that I have done. We tried a handful of classic Izakaya dishes including a very good shrimp and vegetable tempura appetizer that hits the spot at a very fair price. It’s lightly battered and has a nice crunch to it. For now, this is the best shrimp tempura I’ve found within city limits. 

Shrimp Tempura at Omakase Shoji
__________________________________________________

Tenjin (Lincolnwood)

Next we head north to Lincolnwood where Tenjin (formerly Renga Tei) has served Chicagoland’s Japanese-American community since 1991. The transition from Renga-Tei to Tenjin occurred after a husband and wife duo from Fukuoka, Japan, took over the business back in 2023. They operated as Renga-Tei for roughly a year before rebranding the business to Tenjin (named after a vibrant food district in their hometown of Fukuoka). The menu here is a what's what of Japanese food in the form of sushi, udon, teriyaki, katsu, tempura and so forth. They have daily specials too and it’s a popular stop with Japanese families in the area. I usually get the Yaki Udon or a chicken teriyaki bento box but I tried the Ten Don on a recent visit. Ten-Don refers to a shrimp tempura (ten) bowl (don is short for donburi). The Ten Don at Tenjin comes with two shrimps and a handful of standard vegetables like pepper, onions, and zucchini. Some of the veggies were crisp while others were soft likely due to the way they were placed on the mound of white rice. Ten Don is typically served with a tempura sauce made up of soy sauce, mirin, sake and more but there was none served with this. I like all forms of shrimp tempura so I enjoyed this for what it was but I was hoping for a little more in terms of quality. 

Shrimp Tempura Bowl (tendon) at Tenjin
__________________________________________________

Daruma Restaurant (Schaumburg)

Moving onto Schaumburg where you’ll find a trio of tempura options. First up is Daruma. This place has been serving Japanese food since the 80’s. It’s developed a reputation among Japanese expatriates living in the northwest suburbs. They’re known for their sushi and Japanese spaghetti among many other things. I visited one night a few years back and they weren’t doing sushi due to some sort of equipment gaffe so I pivoted to the shrimp tempura bowl. Not bad at all. I liked how the shrimps and all the vegetables had good crunch despite tempura sauce being poured on top. Not the best I’ve had but it hit the spot for sure. Do make sure to try their Yoshoku style spaghetti though. 

Shrimp Tempura Bowl (tendon) at Daruma
__________________________________________________

Tempura Man (Schaumburg)

Staying in Schaumburg we’ll head over to a new tempura spot from the guy behind the Chicago Ramen brand. Kenta Ikehata is a Japanese chef who trained and worked at the acclaimed Tokyo ramen shop Tsujita before helping open and manage Tsujita's first U.S. location in Los Angeles. He later moved to the Chicago area (first location was in Des Plaines) and launched Chicago Ramen, bringing Tsujita-style tonkotsu ramen and tsukemen to the Midwest. Tempura Man is the latest project by Kenta Ikehata. The concept grew out of his desire to create a restaurant focused almost entirely on freshly fried tempura, something that's surprisingly rare in the Chicago area. The restaurant is built around a comic-book superhero character called "Tempura Man" - a caped hero flying through the air on a giant shrimp tempura. I stopped by a couple weeks ago and noticed little stickers for a free item in front and I grabbed one and sat down. I asked the waiter what the little piece of paper got me and he told me I could try anything I wanted off the menu. So basically I ate for free (I did buy a beer). I chose the shrimp tempura udon platter and it was pretty good. I thought the tempura could’ve been hotter but it hit the spot in a way tempura always does. Note: Torizen is yet another tempura option in Schaumburg and likely the best of the bunch - click here to see a previous report on that place.

Shrimp Tempura Udon Set at Tempura Man
__________________________________________________

Tendon Tempura Carlos Jr (Arlington Heights)

Final stop takes us to Arlington Heights where you’ll find the areas best tempura spot stationed inside Mitsuwa Market. The Japanese grocery store stays packed with people shopping for Japanese groceries and also people looking to eat at one of the handful of food stalls found inside the market.  A critically acclaimed tempura chain out of the Los Angeles area opened there last year. I’d been waiting for a tempura donburi specialist (tendon) to open in Chicagoland so I didn’t hesitate taking the ride out to Tempura Carlos Jr. to see what was up. Since it was a Saturday the place was packed though despite that the line wasn’t that long and they were moving it quite fast. I tried the ‘Edomae Tendon’ which is two pieces of fried shrimp, kakiage, conger eel, shishito pepper, pumpkin, seaweed and soft boiled egg. All of which is dunked in a house tare sauce which is a thin umami rich heavily concentrated seasoning sauce. The sauce seeps into the white rice creating a delicious second meal of sorts after finishing off tempura. As of now this is the best tempura you’ll find in Chicagoland.

Edomae Tendon at Tendon Tempura Carlos Jr.
__________________________________________________

See ya next time @chibbqking 

Bennigan's

-Grubbing in Chicago(land)
The Last Bennigan's in Illinois

I recently got the taste for a Monte Cristo which is weird because it’s not a sandwich I seek out in any sort of way. Except for recently when I used a pickup at O’Hare I had to do as an excuse to leave early and ride further west into Elgin where the only Bennigan’s left in the state Illinois of resides. 

Locals Favorite in Elgin

For those too young to remember eating at a Bennigan’s it’s a casual dining chain that peaked in the U.S. in the 1980s and 1990s after being founded in Atlanta Georgia back in 1976. Not coincidentally by the same guy who helped build brands like Chili’s and Steak & Ale. At its peak there were 1000’s of outlets but today there’s just 21 left in the U.S including this one found on the outskirts of Elgin. You walk in and it’s like stepping back into time. The entire place is carpeted and outdated TV’s are pinned into the walls while Billy Joel and Chicago (the band) and other 70’s and 80’s artists play on the speakers. As the sign out front says Bennigan’s serves American fare with Irish hospitality. There’s nothing Irish about the menu unless I guess you count the fish and chips or maybe the fact that potatoes are served in a handful of ways including potato skins which are straight out of 80’s. 

Monte Cristo at Bennigan's

Bennigan’s didn’t create the Monte Cristo but it’s a big reason why many Americans know of this sandwich said to be an adaptation of the French croque-monsieur, versions of it appeared in U.S. cookbooks as early as the 1930’s. Bennigan’s popularized a very specific and very over-the-top version that went onto become iconic. It starts with honey wheat bread with ham and turkey plus Swiss and American cheese all stacked in a sandwich that’s battered and deep-fried making it more like a savory pastry than a pan grilled sandwich. It’s finished with a dusting of powdered sugar and served with raspberry preserves for dipping. I recall having this sandwich once when we were on a roadtrip somewhere. I remember it was a real vibe inside and I also liked the baked potato soup. So on this visit some 30 years later I started with exactly that. Pro-tip: you can get half a sandwich (which is really one full sandwich) plus your choice of soup for $16. The baked potato soup which was more like gravy - not what I remembered. That said the sandwich was pretty good. I was impressed by the frying job as it was extra crisp without any trace of oil. I’m not big on mixing sweet with savory but it all works well together. I wouldn't eat this regularly but I would get it again if the opportunity came about.

Monte Cristo Closeup

I'd like to know the whole story behind this place because the food seems pretty good but it’s also in a random location connected to a Holiday Inn which seems fitting. I checked the Google reviews and "fish fry" was one of the most common mentions. I was intrigued considering how well the sandwich had been fried. I asked about it and was told it’s the same thing as their fish and chips but on Fridays it’s all you can eat. I said what the heck and put in an order. Not bad. Far from the best version I’ve tried but the batter was crisp and the cod meat inside was a delicate counter to the crunchy batter. It sounds funny to say but if you find yourself out this way you can do worse as far as far as chain food and other watering holes goes. After eating I took a seat at the bar and got a beer and the bartender noted their glasses were bigger than a typical pint. On top of that the beer was ice cold. That was fun. 

Fish and Chips at Bennigan's

Bennigan's
495 Airport Rd
Elgin, IL 60123
(847) 488-9900
Website

Lamb in Chicago

-Grubbing in Chicago(land)
Five of a Kind: Easter Lamb Special

With Easter Sunday around the corner now is a good time to showcase some of my favorite lamb dishes around town. I was curious why lamb is so closely associated with Easter and according to what I read it’s due to religious symbolism that goes back thousands of years - mainly from both Judaism and Christianity. But there was also a real world explanation that spring is when lambs are naturally available as they’re born in late winter/early spring. Historically, it was one of the first fresh meats eaten after a long winter and it became a natural centerpiece for a spring holiday meal. Back when I was a kid we used to have lamb most Sundays at my grandmas house but I wasn't a big fan back then and usually walked down to Pop's and ate an Italian beef and or gravy bread instead. But over the years I've come to love lamb especially when it's grilled over a live fire. I wish the U.S. took lamb as seriously as England where it's common but you kind of have to find spots that serve it in the States. So I've gathered a handful of lamb dishes I've recently ate and would happily eat again. 

__________________________________________________

9 Muses Bar & Grill (Greektown)

We’ll start in Greektown as the Greeks are serious about lamb. Though the area is a shell of its former self with only a handful of Greek restaurants left. 9 Muses Bar & Grill blends into Halsted where it looks more like a bar than a restaurant. It doesn’t look all that Greek compared to the other spots but if you’re familiar with Greek mythology the Nine Muses are goddesses of inspiration for the arts, literature, sciences. 9 Muses on Halsted is a Greek owned bar and grill with a Greek forward menu. I stopped in here with the alderman and his team one day and decided to try the lamb steak which sounded great and it was. Nothing fancy but it’s far from standard. It comes with extra starch in the form of rice and potatoes and has that wonderful taste of char grilled lamb that I’ve come to love. 

Lamb Steak at 9 Muses Bar & Grill
__________________________________________________



Central East Asian Cuisine (Chinatown)

Next we head to Chinatown where the generically named Central East Asian Cuisine sits at the end of Wentworth. This spot is churning out Central Asian food from the lens of the Chinese side. I’ve visited a few times and it looked like hot pot is popular with groups but it’s the skewers that got me in the first time and thats also why I returned twice since my initial visit. I could eat the grilled lamb skewers from here every day for the rest of my life and I doubt I would get sick of them. They pack so much flavor from a rubbing of cumin and other spices along with a trip over charcoal that releases all the delicious fat. They actually have two different types of lamb skewers but I much prefer the smaller ones which are 5 for $5 and listed among the best things we ate in 2025 in a Chicago Magazine feature. They also make a really great samsa here which is a savory lamb pastry by way of Central Asia. But it’s the skewers that always leave me wanting more. Click HERE for a deeper dive into Central Asian food.

Lamb Skewers at Central East Asian Cuisine
__________________________________________________

Momotaro (West Loop)

We went to Momotaro last summer for my birthday dinner. It’s not my scene per se but we’ve been fans of Chef Gene Kato going back to when he ran Sumi Robata Bar and the Boka Restaurant Group was smart to bring him on board. Momotaro is a see and be seen type of place but the Japanese inspired food is the only reason I wanted to go. I thought the sushi was just ok but all the other dishes were hits including anything from the robata bar. Robata is short for Robatayaki which is a traditional Japanese cooking style that involves grilling food over hot binchotan charcoal at different speeds. Chef Kato is a robata specialist and his lamb chops aka Kohitsuji just might his best offering. High quality bone-in chops are rubbed with a mixture of red miso, sake, gochujang, and brown sugar and broiled before a trip to the robata where they take on a wonderfully smoky flavor and some incredible caramelization to go with it. They come served with a cup of white rice and I suggest dumping the rice on your plate and placing the lamb chops on top so that so the juices from it can seep into rice. 

Bone-in Lamb Chops at Momotaro
__________________________________________________



Bocadillo Market (West Town)

Speaking of smoky and succulent lamb I’m so glad to have the smoked lamb sandwich at Bocadillo Market back into the rotation. This place originally opened on Clark in Lincoln Park but ended up moving to Grand Avenue across the street from D’Amato’s and Bari, a couple of Italian delis known for their sandwiches. I’m a fan of both of spots but the smoked lamb bocadillo at Bocadillo Market might be the best sandwich on a block that also includes Tempesta Market. Smoked lamb is seriously underrated and I think the smoked lamb sandwich from here is the best tasting smoked lamb in the city. You almost wish that there was an option to get it as a platter. The sandwich consists of smoked, braised, locally sourced lamb, mojo rojo (Nora pepper) aioli, shaved carrots, cilantro, fresh mint, and pickled green beans on a crisp Spanish baguette. Served with some excellent Patatas Bravas. 

Smoked Lamb Sandwich at Bocadillo Market
__________________________________________________



Al Bawadi Grill (Bridgeview)

Lastly we head to the suburb of Bridgeview - the backbone of the largest Palestinian community in the country. Al Bawadi is basically the anchor of Little Palestine. It sits on 87th street just off of Harlem which is the areas main strip lined with 100’s of middle eastern businesses including Al Bawadi which opened in 2008. It’s a big, communal, old-school Middle Eastern restaurant that leans into a Bedouin and Palestinian aesthetic of patterned fabrics, lamps, and a kind of “desert tent” feel that’s a bit over-the-top in a fun way. It’s the type of place where families go to celebrate so it’s a very festive place putting out some really wonderful wood grilled kebabs. I still remember the first time I tried this place and instantly fell in love with the idea of the wood grilled kebab to where it’s now one of my absolute favorite things to eat. I’ve never strayed away from the lamb which I think benefits most from the use of live fire when it comes to the grilling of different meats. The lamb kebabs at Al Bawadi have basically become comfort food for me as I take the drive out at least once a year to eat them. They also have a second location in Niles these days but I like going out to the original as Bridgeview is filled with other Middle Eastern spots to try. I’m currently working on what’s going to be a massive post of newer places to open in the area since the last time I posted from there so do stay tuned. 

Lamb Kebab at Al Bawadi Grill
__________________________________________________

See ya next time @chibbqking

The Clove

-Grubbing in Chicagoland
Excellent Indo-Chinese (and more) in Glenview

The Clove is a relatively new South Asian restaurant in the Northern suburbs but it also has a bit of history in the North Shore area. It opened in Glenview last summer but the guy behind The Clove used to run now closed The Red Hot Chili Pepper in Evanston which I visited Pre-Pandemic. 

Recently Opened in Glenview

The menu is split into two - there’s an Indian-Nepali and an Indo-Chinese menu. This is fairly common but what’s not is having two separate kitchens (and cooks) for each menu. The Clove is located in a large strip mall so there’s a nice amount of space inside including a full bar which along with the food is 25% off on Mondays. The Indo Chinese food at The Red Hot Chili Pepper was the best I’d had in Chicagoland so I had The Clove pretty high on my list but it took some time to find myself out that way. Well that recently happened not once but twice in the span of a week so I got to try a pretty nice portion of the menu and as I suspected it would be - the Indo-Chinese food here is excellent.

Gobi Manchurian

Indo-Chinese food is a blend of Chinese style cooking techniques with Indian spices and chiles. It comes from the Chinese community that was living in India back when it was said to be created in the 1970’s by Nelson Wong, the same guy said to create Gobi Manchurian. There’s a set of dishes you’ll see at every Indo-Chinese restaurant whether it’s in India, Pakistan, or the suburbs of Chicago and Gobi Manchurian is perhaps the most popular of them all. Crispy fried cauliflower is wok tossed in a spicy soy-garlic sauce but despite the name it has nothing to do with Manchuria in China. It’s said to be invented in India in the mid 1970s at China Garden in Mumbai. I’ve had my fair share of Gobi Manchurian over the years and the version served at The Clove sits at the top my list. First off it’s a dry version so it’s not gloppy from a sauce and it’s got a really nice spicing to it while the fry job is also done well. Resulting in a crisp and tasty product. I would highly recommend starting with an order. 

Dry Chili Chicken at The Clove

Chili Chicken is another dish you’ll find on every Indo-Chinese restaurants menu. It too comes served wet or dry depending on the spot but at The Clove they do both. Again I’m a dry guy when it comes to Indo style chili chicken. This can be traced directly to Yueh Tung in Toronto where they serve a legendary chili chicken that I still think about now and then (fyi the Indo-Chinese food in Toronto aka “Hakka Chinese” is as good as it gets). To me dry is better because it’s crisper and tends to be more intense as dry is the preferred way in places like Mumbai. I’ve been searching for something similar to the version served at Yueh Tung for years now and the chili chicken at The Clove is the closest I’ve found up to now. This is in big part due to it being dry when most spots serve it wet but it’s also got great flavor from the ginger and chiles, speaking of which if you order it hot they bring the heat.  

Manchow Soup

Just like its American-Chinese food cousin, Indo-Chinese is popular to eat in large groups. Usually you order for the table and get a few apps plus entrees and sides. Manchow Soup is another one of those standard Indo-Chinese dishes. The soup has a few defining features including a soy-based broth, strong use of garlic and ginger, and lots of chili flavor. It’s thickened with cornstarch and packed with cabbage, carrots, mushrooms, and a variety of other vegetables plus chicken, tofu and other stuff depending on the recipe. Supposedly the name has no meaning other than to sound Chinese. The Manchow soup at The Clove is flavorful and filled with a ton of crisp vegetables leading me to believe it’s made to order as they wouldn’t be that crisp if it was made ahead. The only thing missing was the crispy noodles on top that typically come with Manchow but all the crunchy vegetables made up for the lack of crunchy noodles (note: they were included on my return visit). 

Hakka Style Noodles at The Clove

The Hakka noodles at previously mentioned Red Hot Chili Pepper in Evanston were among my favorite noodles in town and they’re just as good at The Clove. They get a ton of wok hei in the flavor. You can add chicken or tofu but I like it as it is as it already comes with a ton of crisp veggies. I haven’t gotten to try the fried rice bc I can’t pass on the Hakka Noodles but I’m guessing it’s just as good if it’s cooked the same way with lots of wok hei given off by an extra hot wok. Momo Dumplings aren’t Indian-Chinese but the Nepali and Tibetan style dumplings pair well with the rest of the Indo-Chinese food here. I don’t think of Chicago as a great Momo town but the chicken ones at The Clove are as good as I’ve had in the city or suburbs. The wrappers are thin and soft and the chutney is on point. 

Chicken Momo Dumplings

On my initial visit I was with my wife who really likes Dal Makhani and any type of seafood curry. I'm also a fan of these things so we got an order of the Dal and decided to try the Goan style snapper curry alongside it. The former was good but not great, though it tasted even better the next day. The latter was really good. The coconut based gravy had a sneaky hot spice to it and the fish was perfectly cooked making them the perfect match for each other in the same way The Clove is the perfect match for Glenview. The space is large and clean while the food is fresh and flavorful. 

Dal Makhani and Goan Snapper Curry

The Clove Indian & Nepali Cuisine
1827 Waukegan Rd
Glenview, IL 60025
(847) 999-0862
Website

Pakistani Sandwiches

-Grubbing in Chicagoland
Five of a Kind: Pakistani Sandwich Shuffle

Middle Eastern and South Asian tea and coffee houses have really taken off in the Chicagoland area where we have large populations with connections to both regions. So I read this is part of a broader shift in U.S. beverage and social culture. This trend combines immigrant cultural influence with changing American tastes, community-oriented spaces, and evolving preferences around tea drinking. Tea has shifted from another drink to an experience, this as alcohol sales continue to slide. I’ve noticed quite a few of these places in the western suburbs where there’s already a good number of South Asian restaurants. I also noticed a good chunk of them were Pakistani and also offered sandwiches and such which is much more up my alley than tea so I set out to check some of these spots out and in doing so got a little more familiar with Pakistan’s interesting sandwich culture. 

__________________________________________________

Chai Ho Jai (Naperville)

Chai Ho Jai is a casual South Asian Tea Room in Naperville. It serves flavorful chai drinks and desi style comfort food - a mix between traditional Pakistani/Indian street flavors and café style snacks. It opened to big crowds back towards the start of 2024. I visited one Sunday afternoon and it was packed with families. Chai is the big draw especially Karak Doodh Patti Chai, Mumbai Cutting Chai, and a Pink Kashmiri Chai brewed with spices like cardamom and saffron. I’m not a big tea (or coffee) guy but you know I’m always on the prowl for good food so I stopped in to try a Special Anda Wala Bun Kabab. This is a Karachi street food classic made with a dal patty (Split chickpeas) in a whipped egg coating and seared on a tawa and slathered with green chutney with heaps of red onion, tomato, cucumber in a toasted white bun. I don’t have a ton of previous experience with Bun Kebab but this one was similar to a Vada Pav which is a potato patty sandwich in India. Sometimes Bun Kebab is made with beef but the ones here are vegetarian. I also noticed how every table had paratha which they list as a signature item. It’s flaky and buttery and popular to eat with fresh sugar and raw honey. 

Bun Kebab and Parotta at Chai Ho Jai
__________________________________________________

Niwaala Street Food (Lombard)

Next we head off to Lombard to Niwaala Street Food. The first of three spots in the area. It’s not a tea house but places like Niwaala are becoming common in cities across the States. They mix South Asian and Americanized dishes. Picture quesadillas, sandwiches, and wraps filled with popular South Asian flavors. They have options like a chopped Chapli Kebab sub and a smashed Chapli Kebab slider. I tried the ladder as I love the disc shaped kebabs popular near he Pakistan and Afghanistan border and would gladly return to try something else next time I’m in the area. I was intrigued with the Makhani sub which is described as “ground beef drenched in our house-made butter chicken sauce, white cheese and onions”. I picture it as some sort of chopped cheese and Sloppy Joe hybrid. 

Chapli Smash Slider at Niwaala Street Food
__________________________________________________



Addah (Lombard)

The idea of Addah began on Devon at Usmania which is owned by the same family. They dreamed of a spot that brought the lively streets of Pakistan and India to the Chicagoland area. The menu is made up of popular tea drinks and street food favorites from both South Asian countries. Halwa Puri, Haleem, and falooda are most commonly mentioned in the Google reviews. I visited a year or so ago when they first opened and tried a few of their sliders which seemed popular based on what others were ordering that day. I think they may have expanded the menu since then but I was particularly impressed with the Hunter Beef Slider which comes with fries for $4.99. Hunter beef is a Pakistani style of cured, salted meat, similar to corned beef or pastrami, with roots tracing back to British colonial era in the Indian subcontinent. The Hunter Beef sandwiches I’ve tried over the years have been a bit different from spot to spot. At Addah it’s made from a stringier cut than typical corned beef but it basically melts in your mouth while giving off a ton of flavor from the spices. 

Hunter Beef Slider at Addah
__________________________________________________



Cafe Bethak (Lombard)

Last stop in Lombard is Cafe Bethak. This Pakistani style halal cafe serves chai along with snacks and sweets. It’s a relaxing space where families can sit and sip tea and just kind of hang around for a little bit. They even have a little play section with toys for the kids. I stopped in here for their Chicken Club Sandwich which is a double decker sandwich made with pan seared chicken plus omelette, cheese, mayo, lettuce, and tomato. Club Sandwiches like this are very popular in Pakistan but they’re never made with bacon for obvious reasons. I returned here to try the Viral Paratha Smash Burgers which are big in Dubai and starting to make their way onto menus in the states. The Tribune listed it among their favorite dishes of 2025 but the extra compact previously frozen patty was a big letdown. 

Chicken Club Sandwich at Cafe Bethak
__________________________________________________

Halal Smash Burger & Phillies (Chicago)

For our last stop we head into the city where Halal Smash Burger and Phillies has two locations. One is up north in West Ridge while the one I visited is in Lincoln Square. Smash burgers, cheesesteaks, chopped cheese and spicy fried chicken sandwiches are all very American as is the idea of a guy from Pakistan serving them up. As the name suggests they do smash burgers and Cheesesteaks here but I stopped by to try a Zinger Burger which is what they call a spicy chicken sandwich in Pakistan. The history of the Zinger Burger traces back to when KFC put a spicy chicken sandwich on their menu in Trinidad & Tobago. The Zinger as it was called was very well received and started to appear in other countries too but none of them adopted it quite like Pakistan did. KFC opened its first Pakistan location in 1997 in Lahore and the Zinger quickly became one of its most popular items, but it didn’t just stay a KFC product, it became a category of sandwich in of itself. A Zinger in Lahore is as common as a Chicago style hot dog in Chicago, they can be found all over. Same goes for the States where fast food grills like this are often ran by people from Pakistan. The Zinger is straightforward from spot to spot in that it’s a typical spicy chicken sandwich. So it depends on the quality of the chicken and breading and spicing and most spots that serve these seem to do a good job with all three things and that includes the version I tried at Halal Smash Burgers and Phillies on Western. 

Zinger Burger at Halal Smash Burgers & Phillies
__________________________________________________

Previous Posts You Might Like:

South Asian Food on Devon (2025)
Samosas on Devon (2023)
Bundoo Khan (2022)
Kababish BBQ (2022)

See ya next time @chibbqking

Dan Dan Noodles

-Grubbing in Chicago(land)
Dan Dan Noodles Roundup

I love me a bowl of Dan Dan Noodles. So much so I will travel back to China one of these days so I can try them in their natural habitat in the Sichuan Province. Closest I got was in Beijing where there was satellite location of a famous spot from Chengdu. I’ll kill two birds with one stone by going to see the Pandas there too. The origin of Dan Dan Noodles is said to trace back to Chengdu where it first appeared as a cheap, portable street food sold by vendors who carried the ingredients and noodles on a long bamboo pole (dan) balanced on their shoulders, which is now the dish got its name. 

One of the things I love about Dan Dan is how it varies from spot to spot. Ordering a bowl of Dan Dan is like getting a scratch off ticket. Much like a pot of chili there’s a base most recipes follow but exact ingredients vary. The blueprint for a bowl of Dan Dan starts with thin and chewy noodles served with preserved vegetables, minced meat, and scallions sitting in a puddle of spicy oil commonly made up of sesame paste, chili oil, Sichuan peppercorns, soy sauce, and black vinegar. Though regional variations abound and no two spots make them the same way. Some versions are soupier, other versions come served cold, in Taiwan they use peanut sauce. Lots of spots use chopped peanuts but some do not. Some bowls are spicy while others are savory. The noodles vary from spot to spot too. Chinese wheat noodles are the traditional choice but in Japan they have their own version called TanTan and it’s made with ramen noodles as it’s commonly consumed at ramen spots.

Over the last year and change I tried as many desirable versions as I could find in the Chicagoland area. This isn’t a complete list but it’s the spots that talked to me in terms of trying the Dan Dan Noodles. For now the final count is 15 versions tried across the Chicagoland area and because everybody loves when foods are ranked I’m listing the top five that stood out in terms of quality and then I'll round up the rest in no particular order as I liked all of these versions in one way or the other. 

__________________________________________________

Szechuan Bistro

First stop is in Chinatown at the Richland Center food court. The basement of this building is home to a collection of small food stalls including Szechuan Bistro - my pick for the best Dan Dan Noodles in the Chicagoland area. I’ve written about this place before and you can learn more by clicking HERE. This is likely the most traditional preparation of Dan Dan in town, down to the portioning of the ground pork and the usage of chewy wheat noodles. It’s also laced with a good amount of Sichuan peppercorn and has Ya Cai, both of which are crucial elements when it comes to a good bowl of Dan Dan Noodles. I also appreciate the pricing which as of this being published is still under $10 an order.

Dan Dan Noodles at Szechuan Bistro
__________________________________________________

Sichuan Style Noodle & Mao Cao

Next up we head about 25 miles west of the city limits to yet another Asian food court. This one is called the International Mall in Westmont, it houses a handful of Chinese food stalls. One of them is called Sichuan Style Noodle & Mao Cao. The Dan Dan Noodles from here are very similar to the version listed previously. They use a chewy wheat noodle with a nice amount of Sichuan peppercorn, ground pork and it’s a smaller portion priced at $8.95 a bowl. I’m not sure if there’s any connection between here and Szechuan Bistro but you can’t go wrong with the Dan Dan Noodles at either spot. 

Dan Dan Noodles at Sichuan Style Noodle & Mao Cao __________________________________________________

Katy's Dumplings

We’ll stay in Westmont and head to Katy’s Dumplings. Katy’s is known for having some of the best noodle soups in all of Chicagoland. The Dan Dan is a full on bowl of noodle soup with their signature handmade noodles resting in a spicy chili slicked broth with a bright red hue. The price reflects the portion in that it’s a large bowl of soup ($14.95). Aside from the standout noodles which are perfectly chewy the broth comes loaded with Sichuan peppercorns giving it a very nice spice profile (order extra spicy to guarantee this). Ground pork, sesame seeds and stir fried bok choy round it all out. 

Dan Dan Noodles at Katy's Dumplings
__________________________________________________

Akahoshi Ramen

The Tantanmen ($18) at Akahoshi Ramen in Logan Square is perhaps the highest quality bowl of noodles on this list. Akahoshi being the brainchild of Mike Satinover aka Ramen_Lord on Reddit where he shared his journey from Ramen Head to Master Ramen Chef. Tantanmen is a Japanese ramen variant derived from dandanmian aka Dan Dan Noodles. Tantanmen has been adapted into a rich, creamy, and nutty ramen soup with a more moderate level of spice. It’s a staple dish of "Chuka Ryori" (Japanese-style Chinese) and it’s becoming increasingly popular in ramen shops across the globe. The soupless version served at Akahoshi is a top shelf rendition with extra thick ramen noodles that are made on site plus ma-la spice and sesame. It’s topped with seasoned Japanese style pork soboro, green onions, blanched bok choi and it’s best to add a soft boiled egg ($2) into the mix. 

Tantanmen at Akahoshi Ramen
__________________________________________________

Wei Dao Cheng Du

Wai Dao Chengdu is still relatively new. It's stationed next door to 88 Marketplace on Jefferson. The menu is full of Sichuan and Chengdu specialties with a heavy dosage of numbing Sichuan style peppercorns, chili oils, rich broths, and the option to make your order come out extra spicy and numbing. The ability to make it "Mala" is what really stands out here. The noodles themselves are just ok, they’re almost spaghetti like, but everything else about this bowl is spot on. It’s a large serving meant to be shared by the table but I made a complete meal out of it with leftovers for $13.95. 

Dan Dan Noodles at Wai Dao Chengdu
__________________________________________________

Hing Kee 

The Dan Dan Noodles at this dumpling specialist in Chinatown Square are listed on the menu under the ‘Hand Pulled Noodles’. It’s served as a noodle soup and the broth is creamy with a slightly spicy kick although the noodles are a tad softer than you'd expect hand pulled to be. There’s also ground pork, sesame seeds, green onions, and half of a hard boiled egg. While it’s not the most traditional version it’s a very satisfying bowl of soup and a very good deal too at just $9.50 when dining in.

Dan Dan Noodles at Hing Kee
__________________________________________________

Bowl of Fortune Express

Bowl of Fortune opened in Wheeling last year and they opened an express location at J Plaza in Niles not too long after that (formerly Assi Plaza). The express location sits in a food court with a handful of other spots including P Dern's Thai Kitchen. The Dan Dan ($14.95) at Bowl of Fortune is a soupier version but not a full on noodle soup. The broth has a nice spice going for it and the alkaline noodles are thin and chewy. The ground pork is browned well with green onions and bok choy added on top.

Dan Dan Noodles at Bowl of Fortune Express
__________________________________________________

Noodleverse

Next we head back to the Richland Food Court for a visit to Noodleverse. This Chinese noodle specialist opened last year with a menu of about 15 different noodle options including Chengdu Dan Dan Noodles ($16.50). I went in blindly since it was very new at the time of my visit but I saw the light as soon as my number was called. This was a very well put together bowl with equal portions of ground pork, Sichuan chili crisp, green onions and peanuts on top of thin and flat noodles with a puddle of spicy oil on the bottom. I mixed it all up and was pleasantly surprised with the final product. 

Dan Dan Noodles at Noodleverse
__________________________________________________

Chengdu Bistro

This popular West Town spot recently opened a South Loop location. I've featured Chengdu Bistro before and I frequent it regularly as one of my go-to spots for takeout. Sichuan style noodle dishes are the star of the show and while I wouldn't list the Dan Dan among their best options I still get it regularly. It comes in two sizes with the small being a true single serving. At around $5 it pairs perfectly with an order of Sichuan string beans and Zhong's Dumplings. The noodles are on the soft side and it's not super spicy but the oil and the pork have good flavor and the bok choy adds a contrasting texture.

Dan Dan Noodles at Chengdu Bistro
__________________________________________________

SzeChuan Alley

Bridgeport continues to see a surge in Chinese restaurants up and down Halsted street. SzeChuan Alley opened over a year ago and I stopped in to try the Dan Dan Mian ($15.95) around the time period when they first opened. I thought their version with thinner and slightly soft noodles topped with dark browned pork mixed with chopped peanuts and lettuce was a hit but more like a single or a double than a home run. The little puddle of chili slicked oil on the bottom could've been spicier and the noodles were softer than I like but it still hit the spot in a way that Dan Dan almost always does.  

Dan Dan Noodles at SzeChuan Alley
__________________________________________________

Min's Noodle House

We'll stay in Bridgeport and head a bit further south down Halsted to get to our next spot - Min's Noodle House. This place is one of the elder Chinese spots on the block having opened almost ten years ago. As the name suggests the noodle dishes at Min's are front and center with options like their signature Chunking Noodles with your choice of toppings being very popular, as are the Dan Dan Noodles ($11.95). The Dan Dan are unique in that it's loaded with a pork mix that's wetter than most plus lots of lettuce. The noodles are thin and soft and there's a noticeable amount of peanut flavor in the sauce mix at the bottom. Not sure how I feel about the lettuce as it tends to get wet and becomes texturally unpleasing. It's not the spiciest version but you can amp it up upon request. 

Dan Dan Noodles at Min's Noodle House
__________________________________________________

YooYee 

This Sichuan restaurant in Uptown on Broadway became a popular spot right out of the gate when it opened last year. People including myself flocked to YooYee for their spicy braised beef brisket noodle soup made with hand pulled noodles which are very good. The Dan Dan ($16) isn't quite as good but that's not to say you shouldn't try it. I just didn't think it was as well made as the brisket soup. Their Dan Dan is made with a much thinner egg noodle and its a drier version meaning there's no broth. The pork was a bit too dry and the texture was rather monotoned without any peanuts or bok choy. But the sauce on the bottom had a good spice to it and it clings to the noodles nicely.  

Dan Dan Noodles at YooYee
__________________________________________________

Chef's Special

Chef's Special is different from all the previous spots on this list so it's only fitting that their Dan Dan is too. The term "Chef Driven" is overplayed but that's exactly what Chef's Special is. The menu is an ode to the Chinese food that Chef Jason Vincent grew up eating in Northeast Ohio as seen through his culinary lens which also gave us the critically acclaimed Giant in Logan Square. At Chef's Special in Bucktown the Dan Dan Noodles ($17) are unique in a few different ways. They use thick and chewy egg noodles that are stir fried and tossed with a mix of ground pork, sesame paste, peanuts, green onions, and Sichuan peppercorns. The end result is a bowl of steaming hot noodles with great texture and great flavor. You can even personalize it a bit with the trio of sauces that comes with it.

Dan Dan Noodles at Chefs Special
__________________________________________________

Noodlebird

The Dan Dan at Noodlebird in Logan Square is a recurring special that seems to pop up in the summer months. Pretty much everything is solid at this place and that includes the Dan Dan ($15.00). They use long wheat noodles with minced pork sitting atop a puddle of spicy sesame Sichuan sauce and they give their own touch by garnishing it with yu choy, pickled peppers and shaved cucumbers.

Dan Dan Noodles at Noodlebird
__________________________________________________

Lao Peng You

Our final stop takes us to Lao Peng You in Ukrainian Village. This is one of the city's most popular Chinese restaurants outside the Chinatown neighborhood. It's a new school spot that I featured when it first opened. If you ask where to find the best Dan Dan in Chicago odds are at least a few will tell you to go to Lao Peng You. Personally I prefer their dumplings which come swimming in a tangy broth but the Dan Dan ($19) is very good and worth getting when you're craving some noodles. The menu lists chopped pork, spinach, peanuts, soy, sesame, chili oil, brown peppercorns. Upon delivery it looks a bit off with a mound of greens on top but as soon as you mix it all up it starts looking the part. 

Dan Dan Noodles at Lao Peng You
__________________________________________________

See ya next time @chibbqking