Restaurants & Bars

Spring World

Adam Stephanides | Nov 17, 2001 08:25 PM

What a great find! This and Lao Sze Chuan offer the sort of food I'd despaired of finding in Chicago's Chinatown. Thursday's lunch was my first visit here, and my bad habit of ignoring the recommendations I compile from this board and ordering what catches my fancy paid off for once. For an entree, I couldn't resist ordering pig intestines with blood cakes (I seem to have misplaced my notes, so apologies if the names of the dishes are not completely accurate), despite my waiter trying to warn me off it. It proved to be the two aforementioned ingredients in a casserole, with various greens including leeks, chilis, and (I think) ginger in a sour-spicy sauce. For such humble ingredients, the dish was surprisingly complex in taste, and very good.

Even better was my appetizer, the Szechan style pork tongues. This was sliced pork tongues, in taste and texture not unlike roast beef, served cold in oil with black pepper and some kind of green herb. It was simple, but delicious. Overall, this is the first Chinese meal I've had in Chicago that compares to the best Chinese food I've had in New York. Thanks for clueing me in to this place.

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