Minyoli tantalizes with a taste of Taiwan

Take a trip to Taiwan at Minyoli, 5420 North Clark Street, without needing to leave the northern neighborhood of Andersonville. The owner, Chef Rich Wang, was born in Taipei, raised in a juancun village named Minyoli and studied at Kendall College in Chicago. He brings all of that to the table, plus experience from local restaurants like Boka and Fat Rice. He pulls from his roots and involves his family who work in various positions throughout the venue and are happy to convey the important historical facts, which are incorporated in the dishes.

It's a small but mighty team at Minyoli who labor diligently each week for house-made menu items prepared in an intimate kitchen that accommodates only one or two cooks at a time.

The daily grind has paid off, so grab your chopsticks and utensils, then dive into a bowl of beef broth. Some may feel intimidated and not familiar with the cuisine or language, but just ask your server to act as a guide.

Start your culinary adventure with a cucumber salad that mixes ingredients like garlic, chili, sesame oil and rice vinegar together for a refreshing taste.

Sip on a spirit free Night Market Fruitstand made with guava or a sarsaparilla soft drink to wet the whistle. There's also a robust selection of beers from Taiwan and signature cocktails.

Many of the food items can be made vegan, vegetarian or gluten free just look for V, veg or gf on the menu. Red pepper icons bring attention to the selections that have spicier elements and there's a signature snack section specially priced for sampling. The Taiwanese Street Corn has its own unique spin of garlic when compared to Mexico's street food favorite elote.

Feeling a little saucy at dinner time? Pasta lovers are in for a treat with the toasted Sesame Noodles combined in a sauce with aged black vinegar and topped with cucumbers, carrots and fried enoki mushrooms.

The Taiwanese Fried Chicken Rice bowl's recipe may seem unusual with a sour plum powder called li hing mui, fermented pickles and a tea egg on top of Koshihikari short grain rice, but crunch lovers will adore the chicken. Tea eggs are hard boiled then simmered in a broth of tea, soy sauce and spices.

The Braised Mushroom Lu-rou-fan is also served with a tea egg and short-grain rice. Lu means braised or stewed in a flavorful liquid and food preparation includes beef broths, which take 24 hours to make.

For dessert, try the Pineapple Tart, which is inspired by the aunt in the Wang family. It's a slice of pineapple jam pie with a shortbread crust and served with a choice of ice cream on the side.

Brunch deals are available from 11 a.m. to 2 p.m. every Sunday, and lunch is offered during that time frame on Wednesday through Saturday each week.

There is outdoor seating during the warm months and showcases seasonal promotions such as photo contests. This queer friendly establishment embraces programming such as drag dinners and has been nominated for Outstanding Hospitality at the 2026 Jean Banquet Awards.

Twirl like a noodle over to minyolichicago.com for more on this outstanding Asian restaurant.