In February we reviewed KS Seafood, a restaurant in the Chinatown plaza that set itself apart from its competition by focusing on Taiwanese cuisine. In the review, manager Tom Wu explained that Taiwanese cuisine separates itself from its Mandarin, Cantonese and Szechuan brethren by being drier and lacking the rich sauces and gravies of those other styles. We made a couple return visits in the following months and enjoyed our meals every time, especially the tofu, pork blood and tripe soup, which isn't as disgusting as it sounds. more ›

Well, you really couldn't ask for a better weekend to get your keister out there and enjoy the weather. There's also so much going on, you have no excuse. Here are a few samplings: - We know some of you are going to the World's Largest Block Party this weekend. It ain't our speed, but we know there are some of you who still like to party like it's 1994 with Rusted Root and Big... more ›

Back in our Chinese New Year post, we recommended that readers check out the recently opened KS Seafood, in the Chinatown Square Plaza. It's located in a small storefront, filled tightly with large banquet tables and seating in every available open space. KS Seafood is one of only two restaurants in the city that specializes in Taiwanese cuisine. Some of you are probably reading this and thinking, "It's all Chinese food. How does Taiwanese cooking differ from Mandarin, Cantonese, and Szechwan?" Indeed, it is a valid and interesting query, grasshopper. more ›

Doesn't it seem like last year we were getting used to writing "4704" in the dateline of our checks? Chinese New Year is Sunday. 4705 is the year of William Beavers the boar. This means that thousands of people will flock down to Wentworth to watch the pomp and circumstance of dragon processions, fireworks, marching bands, and — since every year is an election year in Chicago — politicians kissing babies, shaking hands, and buying... more ›