Andersonville just got a taste of Taiwan with the opening of Minyoli, a new restaurant that serves up traditional flavors from the juàn cūn or “military dependents’ villages” of Taipei. The eatery, which opened its doors on May 9, marks a personal milestone for chef Rich Wang, who’s channeling his formative years spent in these unique enclaves into every dish on the menu, including a standout beef noodle soup, according to WTTW.
The story of Minyoli is more than just a menu; it's Rich Wang's homage to a fading piece of Taiwanese culture. He's reshaped his own narrative from a trained attorney to a passionate chef, zeroed in on bringing Taiwan’s rich, culinary heritage to Chicago. Even the vegan options, like kombu- and mushroom-based noodle soup, respect tradition but innovate with modern dietary trends. And it’s not just about the delicious, hearty soups – lu wei bites and deep-fried snacks are a testament to Wang’s dedication to detail, according to Eater Chicago.
Minyoli stands out with its interior design as well, featuring exposed Chicago brick juxtaposed against splashes of seafoam green, a hue that Wang recalls as being omnipresent in juàn cūn. Wang's personal connection to the space, and his decision to include details like a street cat in the restaurant's logo, speaks to the deep-seated nostalgia for his childhood neighborhood that drives the restaurant's aesthetic and culinary ethos. "It’s such a meaningful concept and cuisine for them. I want to make sure I stick around to do it justice," Wang told Eater Chicago in an interview.
The restaurant’s offerings extend beyond the plate. Alongside Taiwanese beers, cocktails boast ingredients such as Sichuan peppercorn-infused gin and Kavalan whisky, reflecting a broader Taiwanese palette. Even the tea selection is a nod to authenticity, with Wang bringing in a special roasted oolong tea from a region near Taipei. “Please order that when you come,” Wang says of the rare tea, “That’s the one to order,” he emphasized, in a statement obtained by WTTW.
Despite the relatively recent addition of ingredients such as beef and wheat noodles to Taiwan's culinary tradition, Wang is casting a spotlight on the immigrant influences that shaped the island's gastronomic landscape. Minyoli’s menu is filled with flavors that tell the story of the island’s diverse heritage, tucked away in a neighborhood in Chicago. The restaurant at 5420 N. Clark Street is now open, inviting locals to a culinary journey that spans from the history-laden streets of Taiwan to the bustling, modern-day Andersonville.
