Cheeseburgers and potstickers seem like an unlikely pairing until you’ve taken a bite out of the jumbo-sized ground beef dumplings at Ms Chi Cafe. Oozing with melty cheddar cheese and served with smoky-sweet bacon tomato jam, the potstickers are a signature of Top Chef runner-up Shirley Chung (and one of her winning dishes on the show). Like her famous creation, the rest of Chung’s menu is a spectacular ode to Chinese-American cuisine, blending Northern-style Chinese flavors with all-American classics for unexpectedly delicious combinations. Crisp Salt and Pepper Tots are spiced up with Sichuan chilis, made-to-order Scallion Pancakes arrive with whipped tofu, and the creamy Honey Walnut Shrimp is coated in plum aioli and studded with candied nuts. Even the cocktails reflect Chung’s progressive approach, with an espresso-infused soju drink and chili-infused lychee libation on offer.
How to book: Make reservations online or call 424-361-5225 for pickup.
Chef/owner Shirley Chung infuses her background as a Beijing native and Chinese-American into this modern, fast-casual restaurant, with everything on the menu, including breads, dumpling wrappers, noodles, sauces, and more, made in-house. The result is fun, inspired dishes like Chung’s jumbo cheeseburger potstickers (a dish that sealed her Top Chef victory) and Tea-Smoked Duck with steamed lotus buns. With similarly compelling brunch (get the house-made scallion pancake), dessert (mochi donuts and shaved ice!), and cocktail (think boozy Thai teas, lychee, and passion fruit drinks) menus, there’s no question that you’ll be back to sample all of chef Chung’s delicious creations.
How to order: Reservations for patio dining can be made on Yelp, call 424-361-5225 for pickup, or delivery via delivery apps.
Top Chef alum Shirley Chung has gained a following for the Chinese-American cuisine served at her Westside neighborhood joint and is doing her own take on Thanksgiving dinner with a few different take-home feasts. If you’re ready for a different kind of holiday bird this year, try her whole duck feast that comes with tea-smoked duck served with smoked plum sauce. Or go for the Peking turkey breast feast centered around two Peking-style turkey breasts done with house-made Beijing duck sauce. Both reheatable meals include a Chinese chicken salad, duck fat sticky rice stuffing, and a sweet potato mochi cobbler for dessert, plus a couple of veggie sides.
Takeout details: $98 for the whole cuck feast for four; $168 for the Peking turkey breast feast for eight.
How to order: Pre-order via Tock or by calling the restaurant at 424-361-5225 for pickup on November 24.