Taste a Fading Taiwanese Tradition at Minyoli

"Born in Taipei, chef Rich Wang moved to the United States as a teen. Building his career in some of Chicago's top kitchens, he went on to earn an official noodle-maker certification in Lanzhou and worked in Macau before returning to Chicago to open Minyoli. The restaurant is named after the juàn cūn village where Wang's family lived, and carries the traditions of the military dependents' settlements created at the end of the Chinese Civil War in the mid-1900s,"

"Meant to be temporary, these refugee communities stayed, eventually becoming universes of their own. The restaurant is Wang's way of keeping the flavors of juàn cūn cuisine alive through a selection of hearty broths, noodle dishes, and street food. The fried chicken with sour plum powder, is crispy and not too greasy thanks to a coating of potato starch. The noodles are a highlight."

"For something lighter, try the cold ganban sesame noodles with black vinegar, carrots, cucumbers, and enoki mushrooms, which add depth in both flavor and texture. The red-braised niuroumian, a Taiwanese noodle soup made with beef bone broth, black-bean soy sauce and pickled mustard greens starts light but builds in depth and complexity as you eat. Add beef, tendon, or both. The drink menu features wine, beer, and tea, as well as homemade and Taiwanese sodas."

Chef Rich Wang, born in Taipei, moved to the United States as a teen, trained in top Chicago kitchens, earned a noodle-maker certification in Lanzhou, and worked in Macau before opening Minyoli in Chicago. Minyoli takes its name from the juàn cūn village where Wang's family lived and centers on military dependents' settlement culinary traditions. The menu emphasizes hearty broths, handmade noodles, and street-food items, including sour-plum fried chicken and cold ganban sesame noodles. Red-braised niuroumian builds depth from beef bone broth and pickled mustard greens. Drinks include homemade Taiwanese sodas and a savory Shaoxing-and-fried-shallot cocktail. Sunday brunch features a three-day shaobing and house-made mi jiang with youtiao; an heirloom tapestry and Taiwanese '90s music shape the atmosphere.

Read at Eater Chicago