#PHOENIX RESTUARANT CHINATOWN CHICAGO DIM SUM MENU FULL#
Our food changed to soup, and we sampled the Egg Drop Soup, the Hot and Sour Soup, and an unusual Sweet Corn Thick Soup that was full of chicken and sweet kernels of corn and (in my opinion) a step up from Egg Drop. “They needed them to bring out the flavor before food was refrigerated,” he added. “Garlic and ginger are the basic spices,” he said, used in most Chinese food. Our host poured hot tea for the table while he explained, “In China, the food is more important than the seasoning.” While Chinese food uses great spices, he went on to gently admonish the American way of heavily seasoning something instead of first using fresh and quality ingredients. A sauce with exotic spices was scooped over it at the table, leading to a great start to our meal. That meant we started with the Chef-recommended appetizer of scallops, halved and served in their shell over rice noodles, silky and almost translucent with a wonderful texture. Ho refused to order for us, indicating that everything on the menu was excellent and we couldn’t go wrong by ordering what appealed. Over discussions of the Chinese economy and American politics, we dug into a sampling. Lawrence Ho assured us that the flavors are the same as those found in China, and that Phoenix uses fresh ingredients and traditional cooking methods.
To make sure it was authentic, we asked a local Chinese businessman-who regularly travels back to Hong Kong-to go with us. The restaurant is in Chinatown, and offers classic Chinese cuisine, including dim sum on a daily basis. Ask around in Chicago where to go for Chinese, and Phoenix rises to the top of the list.
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