Dish List

RESTAURANT SPOTLIGHT: Sabai-Dee, 5359 N. Broadway, is not your ordinary Asian restaurant. One feature that separates it from the pack is the fact that, although the eatery boasts pan-Asian cuisine, it is actually the only restaurant in Chicago that is Laotian-focused. Another sparkling facet is Kevin Wong—Sabai-Dee’s heart and soul—who is the owner, manager and server; his very amiable interactions with customers are often the very reason they return. And, of course, there’s the food, which includes mouth-watering dishes and drinks such as pa lo, a melange of hard-boiled eggs, tofu and pork belly; vegetable cakes; Thai iced coffee; and one of Dish List’s made-to-order favorites, rice with panang curry.

Pictured: Kevin Wong. Lao Papaya Salad. Curry Noodle Soup

Dish List recently spoke with Wong about Sabai-Dee (which means ‘hello’ in Laotian) and himself.

Windy City Times: How did you come to be involved in the restaurant business?

Kevin Wong: My family had been in the restaurant business for 20 years back in Laos. I was too young to help out.

I moved to the United States in the early ’80s. My family didn’t open a restaurant here; we had gatherings, like cookouts. And I am bringing what we enjoy out to the public.

WCT: So the restaurant specializes in Laotian cuisine?

KW: We have two types of servings: the ready-to-serve [counter] is more Pan-Asian, and on the menu is more Laotian [fare].

WCT: And what would be an example of a Laotian dish?

KW: Sticky rice, number one. Sticky rice, beef salad, papaya and chicken.

The Chinese don’t use certain spices that we use, like lemongrass, mint and basil; the Chinese use more ginger and garlic, so the food tastes different. And our food is different from the Vietnamese [as well], but there is some crossover; like with the pho, the beef noodle soup, they have their style and we have our style.

WCT: What do people order the most here?

KW: Actually, most [first-timers] let me suggest something. I try to ask them if they like soup or something, so I can narrow it down—but our chicken noodle soup is pretty popular.

WCT: Do you have a rotating menu?

KW: Not at this moment. I feel that the food is still kind of new to a lot of people, but [that may change] down the road.

WCT: What other changes can diners expect?

KW: There’ll be more traditional soups, like bamboo soups—stuff that’s not on the surface.

WCT: How would you describe the décor?

KW: It’s a little modernized to blend in with the neighborhood, but we still keep some traditional [elements]. I think that’s a trend with a whole lot of restaurants.

WCT: Take me through a typical day.

KW: Most of us start at 9 a.m. We first do the steamed table—the ready-to-go food. Then, we prep the food for the made-to-order [dishes]. Then we inventory our products. Then there’s also the paperwork.

WCT: What’s the most rewarding part of running this business?

KW: I think I’m happiest when I’m out, interacting with customers. But don’t get me wrong—I do love to cook. I also like making sure everything’s organized.

WCT: What’s the most challenging part?

KW: Just running this business—and being recognized as [a great neighborhood stop]. Already, I recognize a lot of customers by name, and remember what they like to order.

WCT: In what direction would you like to take this restaurant?

KW: Well, I’d like to join Taste of Chicago and expand it [to the public]. That would be interesting.

WCT: What’s your favorite dish to cook?

KW: I think I like the beef salad the most, because of all the different herbs in it.

WCT: And your favorite to eat?

KW: Beef salad. [Laughs]

Call 773-506-0880 to find out more about Sabai-Dee.

News:

—If you like cupcakes, you’ll love More, 1 E. Delaware. The eatery has more than 40 different types of rotating flavors, including Boston Cream, pink grapefruit—and tomato basil. Call 312-951-0001.

—Ajasteak, which is described as an Asian steakhouse, opened at the Dana Hotel, 660 N. State, on June 13, and should be one to watch (and taste). The restaurant will serve everything from American Wagyu beef cuts to sushi offerings like yellowtail tartare, and the chefs are reportedly top-notch.

—Topaz Café is providing a (nother) reason for people to drive out to Burr Ridge. The restaurant, 780 Village Center, offers appetizers such as steamed littleneck clams and foie gras (the latter just re-approved in Chicago), and exotic entrees like scorpion fish and poussin. Call 630-654-1616 or see www.topazcafe.com.