It is not "Americanized" Chinese cooking at all. While there are better options in Chinatown for authentic Sichuan, Hunan, Shanghai, or even Yunnan cuisine, this is as good as it gets for true Cantonese. Overall, we enjoyed our food.Cai is a mostly Cantonese, Hong Kong style restaurant in Chicago's Chinatown. They serve dim sum but we were not in the mood for it that day. So if you decide to come around lunch time, be sure you are early especially when coming with a large group. By the time we finished around 2 pm, the crowd dwindled. Anyway, our waiter was nice & saw all the wait staff really worked fast & tried their best to serve all customers. For some reason, the wrap was light unlike the mexican flour tortilla. It cost about $35.99 not including tax & tip. Honestly there were still a lot of meat left in that duck but it was carted away to be made into soup. The duck was sliced in front of us & distributed to at least 10 or 12 wraps. duck meat sliced & served in a flour wrap & 2 rest of the duck is chopped & made into soup. We ordered the peking duck which was cooked 2 ways-1 is. My husband & I were asked if we could share a table which we didn't mind because we were hungry. MoreĪt lunchtime the place is packed & several customers were waiting to be seated. Service is efficient but not skilled the clash of crockery being dumped into bins when they clear the tables is quite noticeable. This was a serviceable spot and if you choose carefully you can get a good meal. The "crystal dumplings w/ duck" were filled w/ shrimp instead of duck and had a gelatinous coating (taro?) that made them extremely difficult to eat as they kept sliding out of the chopsticks until I cut them with a spoon. The skinny fried egg rolls had a nasty rancid taste to them. My companion complained that it was not as flavorful as he would like but I enjoyed it. The entree was easily the best dish with shrimp, squid and pieces of scallop in addition to 3 kinds of mushrooms and celery (a lot), snow peas, scallion and carrot pieces.
They give you a menu w/ little photos of the dim sum on offer and this is why I wonder if there's a factory off-site producing them for multiple restaurants: the menu is very similar or maybe even identical to MingHin's and other Chinese restaurants we've eaten at.Īfter perusing the menu, we ordered 4 dim sum plates and an entree-size plate of seafood w/ mushrooms. At 12:45pm the place was bustling and we had about a 5-minute wait for a 2-top. It's up a flight of stairs on the upper level of the Chinatown Square Mall. MingHin is our go-to Chinese restaurant but Cai has been recommended several times so we gave it a try for a weekday lunch.
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