Editor’s Note: Our columnist is not a trained or paid professional, nor does he get complimentary meals from the restaurants visited. He and his party arrive unannounced and do not reveal that they will be doing a review. Comments or questions may be sent to Sam Geati, greengeezer9@comcast.net.
This week, we enjoyed a family gathering at our favorite Chinese restaurant, Yu’s Mandarin in Schaumburg.
We have been coming to Yu’s for a number of years since it opened in 1982, and it has consistently remained a favorite of ours and many other diners in the northwest suburbs. On the weekends, you have to expect to wait to be seated because of the popularity of this establishment.
(Photo by Sam Geati/Sun Day)
As in most Chinese restaurants, there is a wide selection of entrees in addition to the usual accompaniment of soups and appetizers. Having a large group, we were split into tables of ten and served family-style, utilizing the large Lazy Susans on the tables. (I often wondered why Susan got stuck with being called the lazy one. I’ll have to look that one up. But I digress.)
Due to the size of our group, we were seated in a reserved section. In the main dining room, the big feature is the glass-enclosed kitchen, a magnet for the kids who get to watch the “food magicians,” as I call them, do their thing. There are several cooks working at a frantic pace over forced air flames with large pans as they fill the orders. Behind them are their helpers who prep the food in order to accelerate the process. There is no wasted motion. It’s just wham, bam, and done! Even the adults enjoy the action of the cooks. You have to see it to believe how quickly your dish is prepared and cooked. The most important thing is the results: it is pure perfection! Every dish is a work of art and a gourmet’s delight. One of the specialties of the house is Yu’s homemade noodles, which are used in a grouping of dishes by themselves. These dishes are among the most popular offerings served here. However, they take a bit longer to prepare than the other dishes.
Our feast began with a slightly spicy soup called “Hot and Sour,” which consists of chicken broth with shrimp, pork, bean curd, and eggs. I loved it, but it was a bit too spicy for some at our table. This was quickly followed by an assortment of appetizers, all very tasty and including crab Rangoon, pot stickers, shrimp toast, spring rolls, chicken sticks, and Yu’s version of chicken wings. Judy commented that she could have stopped eating after the appetizers, as they were all so good, and we could easily have filled up on them.
Next, it was the parade of entrées selected from the banquet menu. They included my favorite, honey-glazed walnut shrimp ($15.95). This was followed by black pepper beef bedded with baby bok choy ($14.50), then the spicy soft shell crab ($19.95), and finally, the Chef’s fish fillet ($13.50). Our sides were the best tasting string beans I’ve ever had and, of course, Yu’s fried rice with shrimp, pork, and chicken. Obviously, nobody left the table hungry. We had plenty of hot tea to drink and could also order from the bar.
The general consensus from our group is reflected in the ratings I’ve given below.
Yu’s Mandarin, 200 E. Golf Road, Schaumburg, IL 60173. 847/882-5340
Ratings Key:
5 stars: Excellent
4 stars: Above Average
3 stars: Average
2 stars: Below Average
1 star: Poor
Food: ★★★★★
Service: ★★★★★
Price/Value: ★★★★★
Ambience: ★★★★★
Overall Rating: ★★★★★
That’s correct, a perfect score. Need I say more?
