Nowhere on Uptown’s Sun Wah BBQ’s menu will you find its most sought-after dish, the three-course Beijing duck feast. The Chinese restaurant’s worst-kept secret, the duck is expertly carved, plated, and served to you by one of the chefs in a jazz-like rhythm of slicing and dicing as the bird’s tender, juicy meat falls off the bone and barely hangs onto its glistening, crunchy skin. The remainder of the duck is then syphoned off into duck fried rice and duck soup for subsequent courses. While you in no uncertain terms come to Sun Wah for the duck, there are other delectable options for those who duck meat altogether, like the Singapore noodles or black mushrooms with fried tofu.
Chef Eric Cheng’s recipes have been dazzling taste buds ever since 1986. Cheng first opened his Hong Kong-style barbecue joint in New York City's Chinatown, but soon decided to move the operation to Chicago—and are we ever grateful. Sun Wah still operates as a family-run entity and the menu spans all things Asian ‘cue from Spare Ribs and Chicken to Pork and Shrimp. But if you know what is good for you, the off-menu Beijing Duck is the real show-stopper.
How to support: Call 773-769-1254 to reserve and order takeout.