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 .
