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Chicago Area Food Court

Hong Kong Style Open Food Court

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Hong Kong Style Open Food Court

Vital Information | Aug 12, 2002 04:49 PM

Zim mentioned in his Shui Wah review that we eyed the menu at this place last week. For some reasons too complicated to explain, we found ourselves there on saturday night. It's not really enough to "review" the place, but as I like highlighting new places to the board, I thought at least an initial post would be useful.

I never tried the old Coco located in this spot in the Chinatown Mall. Their menu featured oddities like radish skin with pig's blood, and there just never seemned a high demand for this kind of stuff. The place never seemed to have a customer.

Having never been to Coco, I cannot say if this place has changed owners or changed menus. Pig blood gone. (Only to be replaced by the equally revolting, at least in name--poor translation?--saliva chicken). The room lacks an iota of decor, but on saturday, a full cadre of customers visited.

About half the menu features Schaumburg Chinese. The other half features intriguing and interesting dishes. While our table was split between the options, I will only comment on the "real" food, also called on the menu, "main dishes".

As noted both by Zim and above, a poet went to work making the menu. Vegetable oil could be "popping" for frogs legs or scallops, scambled egg a silver of. Or maybe Santa Claus cooks in the kitchen, creating "icy mountain of hundred multilateral beef trip" and "north pole scallop". Or was it Satan offering "red fire ball of sea cucmber".

Enough, anyone can read a menu. What did we choose from these items? Well I really wanted the duck's tonges in XO sauce, which oddly appealed to me. I do not know why, I've never been a duck's tounge fan. I am, however, a sucker for XO sauce. OK, we ate salt and pepper shrimp, tong choi (a green spinachis veg)with garlic sauce and Aberden Pool Style of Clam (spicy) [sic].

The shrimps stood out. We are so fond of this dish at Happy Chef; this was better. The chef coated the fish in something--very akin to what Triple Crown uses, giving the fish a bit more skin than similiar named dishes. The other dishes stood neither better nor worse than say Triple Crown or Happy Chef.

In the end, you have two reasons to try this place. First, obviously, to work your way through the titles. Second, I never mentioned price. Insanely cheap. For instance, $6.50 for a nice portion of those special shrimps. Except for the lobster and crab, nothing exceeded $6.95 on the "main dish" side. Lack of atmosphere has its benefits.

VI

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