Food was pretty decent. As a Taiwanese, I appreciate having this restaurant in Chicago. Most of the food we had today was pretty authentic except for the fried dough, which could’ve been less floury and much crispier. The highlight of the day was definitely the rice noodle with pumpkin and mushrooms - never thought I could find a Hakka cuisine here!

I’ve been wanting to try minyoli but it’s just hard to get to for a suburban guy so.. we snuck in for brunch at 1:30 on Sunday before Xmas. It was still quite busy and people came in after us as well. Unfortunately today by that time they were out of ShaoBing which eliminated one of the three main brunch options. We had a Dan Bing egg crepe with shrimp and basil, liked both the sauces, this dish was very good. The Fan Tuan rice roll was inhaled by my teenager, though she’d never had anything like it before. We also had the Taiwanese fried chicken, which tasted sweet like its breading was the same as the fried dough youtiao. Different, good, but heavy and we didn’t finish. Taiwanese natives at the tables to both sides of us who were very happy, and it did bring me back to the month I spent there as well. What I don’t get is why no beef noodle soup on Sunday brunch. It’s the name of the restaurant and the most emblematic dish they could serve. I just don’t think of it as dinner food, so I’ll have to find a lunch opportunity in the city sometime soon. Minus one star on service for no water refill and no check by the waitress after she took our order, didn’t ask if we wanted dessert.