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  • Post #841 - October 2nd, 2017, 8:24 am
    Post #841 - October 2nd, 2017, 8:24 am Post #841 - October 2nd, 2017, 8:24 am
    jimd wrote:EvA -- Do you remember what they charged for the Baby Pig?

    We had the small (no rice) for $15.00. Of course, Sun Wah's "small" is bigger than it sounds. It was a good amount for two of us along with the other dishes we ordered.
  • Post #842 - November 1st, 2017, 10:41 pm
    Post #842 - November 1st, 2017, 10:41 pm Post #842 - November 1st, 2017, 10:41 pm
    It is November.
    Beijing Turkey comes to mind.
    Must call Sun Wah now.
  • Post #843 - December 21st, 2017, 6:07 am
    Post #843 - December 21st, 2017, 6:07 am Post #843 - December 21st, 2017, 6:07 am
    SunWahChowFun1.jpg Crispy chow fun so delicious it makes me a bit dizzy!

    Sun Wah, Count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #844 - December 23rd, 2017, 2:03 pm
    Post #844 - December 23rd, 2017, 2:03 pm Post #844 - December 23rd, 2017, 2:03 pm
    jimd wrote:It is November.
    Beijing Turkey comes to mind.
    Must call Sun Wah now.

    I see what you did there.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #845 - December 24th, 2017, 10:08 am
    Post #845 - December 24th, 2017, 10:08 am Post #845 - December 24th, 2017, 10:08 am
    Katie-- Couldn't help myself. I was hai.
    BTW -- the turkeys were worth the 12-month wait, as always.
  • Post #846 - December 26th, 2017, 2:12 pm
    Post #846 - December 26th, 2017, 2:12 pm Post #846 - December 26th, 2017, 2:12 pm
    jimd wrote:Katie-- Couldn't help myself. I was hai.
    :wink:
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #847 - December 27th, 2017, 6:25 pm
    Post #847 - December 27th, 2017, 6:25 pm Post #847 - December 27th, 2017, 6:25 pm
    jimd wrote:Katie-- Couldn't help myself. I was hai.
    BTW -- the turkeys were worth the 12-month wait, as always.

    They cooked a turkey for us for Christmas, so maybe you don't have to wait 12 months next time.
  • Post #848 - December 28th, 2017, 6:44 am
    Post #848 - December 28th, 2017, 6:44 am Post #848 - December 28th, 2017, 6:44 am
    Thanx for that major news.

    How did you arrange for that to happen? Do you think this could be done at any time of the year?
  • Post #849 - December 28th, 2017, 7:37 am
    Post #849 - December 28th, 2017, 7:37 am Post #849 - December 28th, 2017, 7:37 am
    We called and asked if we could bring in a turkey for them to cook. They said yes. No idea about availability at other times of year. I would call the restaurant or stop by and ask.
  • Post #850 - December 29th, 2017, 9:45 am
    Post #850 - December 29th, 2017, 9:45 am Post #850 - December 29th, 2017, 9:45 am
    Thanks, again, for the tip.

    Forgot to ask: Did they do the turkey Beijing-Style, as at Thanksgiving?
  • Post #851 - December 30th, 2017, 11:34 am
    Post #851 - December 30th, 2017, 11:34 am Post #851 - December 30th, 2017, 11:34 am
    Yes. When we picked it up, the turkey was hanging in the window with the ducks. Like one big fat duck.
  • Post #852 - January 18th, 2018, 11:12 am
    Post #852 - January 18th, 2018, 11:12 am Post #852 - January 18th, 2018, 11:12 am
    Sun Wah BBQ was named as a James Beard American Classic. They will be formally receiving the award at the 2018 award ceremony in May.

    https://chicago.suntimes.com/entertainm ... d-classic/
  • Post #853 - January 18th, 2018, 11:32 am
    Post #853 - January 18th, 2018, 11:32 am Post #853 - January 18th, 2018, 11:32 am
    lodasi wrote:Sun Wah BBQ was named as a James Beard American Classic.
    Very cool, very cool indeed!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #854 - January 18th, 2018, 12:35 pm
    Post #854 - January 18th, 2018, 12:35 pm Post #854 - January 18th, 2018, 12:35 pm
    Cheers to Sun Wah!
  • Post #855 - March 4th, 2018, 5:43 pm
    Post #855 - March 4th, 2018, 5:43 pm Post #855 - March 4th, 2018, 5:43 pm
    The pea greens were ridiculously delicious and addictive the other night.

    The eggplant and vegetarian ma po tofu were also very, very good.

    I was with a group that had duck service. It looked great as usual.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #856 - April 19th, 2018, 4:02 pm
    Post #856 - April 19th, 2018, 4:02 pm Post #856 - April 19th, 2018, 4:02 pm
    We ordered a whole Chinese roasted crispy skin pig for our wedding reception from Sun Wah. A 25-ish pound pig was about $250, and we needed to order about a week in advance. Absolutely no delivery, so you do have to pick up on your own - it comes wrapped in foil in a cardboard box. For special events, they will rent you ($50 deposit, fully refunded when you return it) a red lacquered wooden tray to display the pig on. Our caterers who were doing the rest of the food did the cubing of the pig after displaying it, and serving under a heat lamp to warm it back up slightly.

    UNADJUSTEDNONRAW_thumb_1503.jpg

    UNADJUSTEDNONRAW_thumb_1505.jpg

    UNADJUSTEDNONRAW_thumb_1504.jpg

    UNADJUSTEDNONRAW_thumb_1507.jpg

    UNADJUSTEDNONRAW_thumb_1506.jpg
  • Post #857 - April 19th, 2018, 4:19 pm
    Post #857 - April 19th, 2018, 4:19 pm Post #857 - April 19th, 2018, 4:19 pm
    Congratulations on your wedding, and your pig! :P
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #858 - April 20th, 2018, 5:08 am
    Post #858 - April 20th, 2018, 5:08 am Post #858 - April 20th, 2018, 5:08 am
    looks incredible
  • Post #859 - May 18th, 2018, 7:57 am
    Post #859 - May 18th, 2018, 7:57 am Post #859 - May 18th, 2018, 7:57 am
    my mouth just filled with saliva...
  • Post #860 - May 18th, 2018, 10:25 pm
    Post #860 - May 18th, 2018, 10:25 pm Post #860 - May 18th, 2018, 10:25 pm
    Chitown B wrote:my mouth just filled with saliva...

    You really need to see a physician. A four week delay between the presentation of a stimulus and salivation is not normal.
  • Post #861 - November 23rd, 2018, 8:28 am
    Post #861 - November 23rd, 2018, 8:28 am Post #861 - November 23rd, 2018, 8:28 am
    bluepig, the last perfect pig picture in your series is simply stunning!

    I've wanted to spend Thanksgiving at Sun Wah for a decade, T-Day 2018 was my chance, every bit as delicious as anticipated. Our out of town friends first visit to Sun Wah, they were blown away.

    SunWahTDayP3.jpg Duck

    SunWahTDayP5.jpg Turkey to go (not ours, we had duck, chicken, pig, shrimp, noodle, veg

    SunWahTDayP6.jpg Crispy Chow Fun


    T-Day at Sun Wah, Count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #862 - November 23rd, 2018, 8:59 pm
    Post #862 - November 23rd, 2018, 8:59 pm Post #862 - November 23rd, 2018, 8:59 pm
    In town for the holidays, so this was a mandatory stop on Wednesday. I actually had four friends with me, all from the area and all newbies to Sun Wah. A Beijing duck, roast pork, bbq spareribs, and octopus whiskers later.....they’re all converts now.
  • Post #863 - November 24th, 2018, 7:42 am
    Post #863 - November 24th, 2018, 7:42 am Post #863 - November 24th, 2018, 7:42 am
    Gary’s picture, above, of a Thanksgiving Turkey-to-Go cannot do justice to the effect these birds have on family tradition. Several years ago, we brought one of these as our contribution to what has become the Annual Family Cookoff. Ours is a rather large group (24-30 people) and the BIL makes a terrific Turkey-on-a-Weber, so we decided to bring the Alternate Second Turkey.

    The BIL’s turkey gets all the oohs-and-ahs for presentation as it is schlepped into the kitchen for carving (if you think the Sun Wah 63-slice ritual carving of Beijing Duck is a show-stopper, you haven’t seen 20 hungry fressers leaning in to watch the 24-pound grilled turkey get a slice-and-dice).

    But, if you really want to see what puts a smile of heavenly bliss on the face of a Thanksgiving feaster, then bring them a pan of perfectly carved Beijing Turkey that is swimming in a pool of the roasted turkey drippings (conveniently included with your bird). All the flavors you love in Beijing Duck are baked into the turkey skin and the pan juice, so they show up in each taste of the meat.

    We have considered bringing something different (Roast Goose; Country Ham; Turducken), but we fear the loss of our invitation for doing so. That’s a risk we are not willing to take.
  • Post #864 - December 3rd, 2018, 10:51 am
    Post #864 - December 3rd, 2018, 10:51 am Post #864 - December 3rd, 2018, 10:51 am
    bw77 wrote:They cooked a turkey for us for Christmas, so maybe you don't have to wait 12 months next time.
    I'm having dinner at Sun Wah in a couple weeks and was thrilled to read this.
    jimd wrote:We have considered bringing something different (Roast Goose; Country Ham; Turducken), but we fear the loss of our invitation for doing so. That’s a risk we are not willing to take.
    I'll take one for the team and ask if Sun Wah would roast a goose as I still dream of the Cantonese roast goose Mrs Willie & I dined on in Kuala Lumpur and am heading to Hong Kong in early Jan with a for sure stop at a well known roast goose place there also.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #865 - December 3rd, 2018, 10:59 am
    Post #865 - December 3rd, 2018, 10:59 am Post #865 - December 3rd, 2018, 10:59 am
    I am pretty sure Sun Wah has whole roasted goose as an off menu item, but you definitely need to email ahead to order. I say email and not call because sometimes the person answering the phone might not write down what you're saying, whereas they do a great job with email.

    I had my birthday dinner there on Saturday, and Kelly did a great job putting together a menu for us (sorry, no pictures):
    Pan-fried "Octopus whiskers" - aka calamari tentacles
    Pan-fried tofu cubes
    Beijing duck dinner (bird, rice, noodles, soup)
    Stir-fried eggplant in garlic sauce
    Stir-fried Chinese broccoli
    Fish filet with ginger/green onion
    Ma po tofu

    As always, they knocked it out of the park and no one left hungry.

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