Minyoli was imagined as a traditional Taiwanese noodle shop in Chicago, but has become a creative cultural exploration, where popcorn fried chicken meets street food waffles. Chef and owner Rich Wang opened his debut restaurant in Andersonville last May. Born in Taipei and raised in a juancun, or military dependents’ village, Wang immigrated to Chicago at age 16 with his family in 2000. He became an attorney, but resigned at age 29 to change his life’s work. Wang attended culinary school at Kendall College, and trained in Lanzhou, the city in China famous for its hand-pulled noodle schools. He worked at Boka and Fat Rice in Chicago, and spent three years in Macao at the Michelin two-starred Wing Lei Palace under chef Tam Kwok Fung. It’s no wonder that Minyoli is more than a noodle shop, with Wang more than a first-time chef. Tap on our bio link to read more. —— Photo 1: The Taiwanese fried chicken bowl is on the lunch and dinner menu at Minyoli (@minyoli.chicago). Photo 2: The Niuroumian beef noodle soup with half beef and half tendon is on the lunch and dinner men. Photo 3: General manger X Wang, left, and chef/owner Rich Wang, who are cousins, stand at the entrance to Minyoli. Photo 4: The ShaoBing sandwich with youtiao, a fried dough stick, center, with savory soy milk, left, and chili oil. Photo 5: Pineapple tart á la mode with black sesame ice cream is on the dessert menu. ? Louisa Kung Liu Chu / Chicago Tribune ? John J. Kim / Chicago Tribune / @johnkimpictures

Minyoli was imagined as a traditional Taiwanese noodle shop in Chicago, but has become a creative cultural exploration, where popcorn fried chicken meets street food waffles.

Chef and owner Rich Wang opened his debut restaurant in Andersonville last May. Born in Taipei and raised in a juancun, or military dependents’ village, Wang immigrated to Chicago at age 16 with his family in 2000. He became an attorney, but resigned at age 29 to change his life’s work. Wang attended culinary school at Kendall College, and trained in Lanzhou, the city in China famous for its hand-pulled noodle schools. He worked at Boka and Fat Rice in Chicago, and spent three years in Macao at the Michelin two-starred Wing Lei Palace under chef Tam Kwok Fung.

It’s no wonder that Minyoli is more than a noodle shop, with Wang more than a first-time chef.

Tap on our bio link to read more.

——

Photo 1: The Taiwanese fried chicken bowl is on the lunch and dinner menu at Minyoli (@minyoli.chicago).

Photo 2: The Niuroumian beef noodle soup with half beef and half tendon is on the lunch and dinner men.

Photo 3: General manger X Wang, left, and chef/owner Rich Wang, who are cousins, stand at the entrance to Minyoli.

Photo 4: The ShaoBing sandwich with youtiao, a fried dough stick, center, with savory soy milk, left, and chili oil.

Photo 5: Pineapple tart á la mode with black sesame ice cream is on the dessert menu.

? Louisa Kung Liu Chu / Chicago Tribune
? John J. Kim / Chicago Tribune / @johnkimpictures