THIS RESTAURANT CLOSED SEPTEMBER 2011
From the restaurant's website:
"Experience a harmonious yet adventurous blend of China's four great regional cuisines: zesty robust Mongolian; light, crispy Cantonese; simple, wholesome Shanghai; and bold, enticing Szechuan. Specialties: Black Peppered Sea Scallops, Seven-Flavor Beef, Old World Egg Rolls, Sesame Chicken, Pan-Fried Wrinkled String Beans."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly.
Zagat 2010: 21 food rating (very good to excellent)
"Indeed, given the significant presence of dishes and influences from other Southeast Asian cuisines, I still think Ben Pao is more a pan-Asian restaurant than a Chinese one. But however one wants to categorize it, Ben Pao delivers a consistently good dining experience."
— Phil Vettel, Chicago Tribune, ** (Very Good)
"The new look—lighter and brighter—adds to the panache. ... The food has improved considerably, too. Try the chicken soong and spicy noodle dishes. The sensational scallops are a signature dish."
— Chicago Sun-Times
THIS RESTAURANT CLOSED SEPTEMBER 2011
From the restaurant's website:
"Experience a harmonious yet adventurous blend of China's four great regional cuisines: zesty robust Mongolian; light, crispy Cantonese; simple, wholesome Shanghai; and bold, enticing Szechuan. Specialties: Black Peppered Sea Scallops, Seven-Flavor Beef, Old World Egg Rolls, Sesame Chicken, Pan-Fried Wrinkled String Beans."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly.
Zagat 2010: 21 food rating (very good to excellent)
"Indeed, given the significant presence of dishes and influences from other Southeast Asian cuisines, I still think Ben Pao is more a pan-Asian restaurant than a Chinese one. But however one wants to categorize it, Ben Pao delivers a consistently good dining experience."
— Phil Vettel, Chicago Tribune, ** (Very Good)
"The new look—lighter and brighter—adds to the panache. ... The food has improved considerably, too. Try the chicken soong and spicy noodle dishes. The sensational scallops are a signature dish."
— Chicago Sun-Times