1. Kimski (Korean-Polish)
Maria’s Standard– House Recipe Polish Sausage + Soju Mustard + Kraut Kimchi + Fresh Bun = THE ultimate fusion that will energize all your taste buds. The unique saltiness of polish sausage is balanced out by the special mustard incorporating Korean rice wine, while its juice soaks deep into the bun. As you chew, the slight crunch of the kraut kimchi brings a twist to the texture.
Princess Pierogis – A polish staple that does not disappoint. The chewiness of the skin and the mashed potato with cheese stuffing create an interesting interplay. When you dip generously into the Tamari cream sauce and put the small pieces of bacon in your mouth, the creamy+smoky combo adds more depth to the flavor.
Special: Sweet and Sour Pork – An exciting feature of Kimski is that it offers a daily special dish, which means you should feel grateful for every meal there since your friends coming tomorrow cannot have the same thing no matter how passionately you recommend it to them. The sweet and sour sauce that incites all your taste buds foils the pork of brilliant quality. With just one bite, the umami of the pork diffuses and lingers in your mouth. With the addition of pineapples and scallions, the depth of the flavor will make you wish this is a regular dish on the menu.
Mon Closed | Tue-Sat: 5pm-11pm
Sun: 12pm-4pm, 5pm-9pm
Parking: Street | Wi-Fi: No
Price Range: $11-30
2. Le Colonial (French-Vietnamese)
Bo Luc Lac – For first timers, the filet mignon and watercress salad is a must try; for returners, this dish becomes a staple of Le Colonial. The Vietnamese homely taste of the warm and tenderly seared beef clashes with the classic French red wine vinaigrette sauce, while the fresh watercress balances out the strong flavors of the two. You may also choose the signature Vietnamese dish, Bo Bia, or soft salad rolls, as an alternative. Paired with a flavorful peanut plum sauce and containing an assortment of carrots, jicama and herbs, the salad rolls will whet your appetite and prepare you for the entrees.
Tom Xao Sate – The refreshing plate of sautéed jumbo shrimps, asparagus, onions and scallions adds a stroke of colors to your table. The Vietnamese satay sauce of spices, chili and garlic brings out the natural tastes of the shrimps and asparagus, invigorating you with its rapturous fusion of flavors.
Banana Tapioca Pudding – Cindy’s No.1 comfort food in Chi-town. The warm, thick and smooth texture of the pudding can cure all anxiety and frustration. The hint of coconut milk and the banana pieces in the pudding brings a tropical vibe to Chicago’s weather.
3. Arami (Japanese-European)
Salmon Carpaccio–Tired of the normal salmon sashimi paired with wasabi and soy sauce? Try dipping it in Arami’s special sauce that is slightly spicy and sour. The complicated flavor of chili and ponzu will incite your appetite and prepare you for the meal.
Tako–Eat a piece of the Spanish octopus by itself first; the chewy texture and the smoky scent is already satisfying; yet the genius pairing of Tsukemono (Japanese pickles) is what makes this dish outstanding. When you combine the two together, the crispy texture of the Tsukemono and its unique sourness is refreshing. For those who don’t like octopus because of its sometimes unpleasant fishy odor, this dish might be your cure.
Kinoko Gohan – This signature Japanese and Italian fusion dish, mushroom risotto, is astounding beyond imagination. While the natural taste of mushrooms remains, the crispy texture of the maitake mushroom provides satisfaction of comfort food.The rich shoyu-based sauce binds the mushroom and rice together, creating a beautiful melody in your mouth.
4. Fat Rice (Portuguese-Chinese)
Arroz Gordo (Fat Rice) –The namesake of this restaurant, this dish combines aromatic curried scents and flavours into a treasure trove of a hot stone bowl. Brimming with fresh ingredients – the chicken, char siu, linguiça, prawns, and clams all boast their own unique tastes, but combine into a warm cozy dish.
Hong-Kong Style French Toast with Seasonal Jam & Fruit –Crunchy toasted layers with a rich peanut butter and banana filling, the star of this dish packs a tasteful punch. The silky, smooth filling is complemented by the crispy and savory egg white wisps generously laid on top of the french toast. The longan and coconut strips served as the seasonal foil to the dish, starkly contrasting the flavors of the french toast.
Hong-Kong Style Milk Tea –The signature drink of Hong-Kong that never disappoints. The creamy texture of the milk and the bitter black tea create a harmonious duet and instantly take you to the streets of Hong Kong and Macau.
5. De Quay (Dutch-Indonesian)
Balinese Mussels & Shrimp – This dish presents a perfect mixture of seafood and coconut curry, a combination rarely sought after by traditional Asian chefs. The French baguette toasts dipped in the creamy broth and the crunchy snow peas and hot peppers provide a brand new interpretation of curry as a sauce to go with bread, rather than rice or noodles.
Tamarind & Sweet Soy Duck Leg Confit – The duck leg served on top of a soft ginger toast gives a fantastic balance of sweet and salty flavors. The skin of the duck leg is seared to a perfect crisp and sweet tamarind sauce adds a rich flavor to the meat. If the dish gets too heavy along the way, the pea tendril salad with fruity vinaigrette on the side will refresh your taste buds as you proceed.
Coconut Rocher – The mixture of coconut Rocher and dark Belgium mousse may sound a bit heavy at first, but with the mango dices along the side and the bold flavor provided by the banana curry sauce, this dessert leaves a sophisticated flavor of sweet, fruity, and spicy in your mouth.
Contributors: Jiaming, Cheryl, Elenore, Eng, Cindy, Coco