Friday, September 21, 2012

Saigon Sisters

Saigon Sisters is an upscale Vietnamese restaurant and is owned by sisters Mary Nguyen Aregoni and Theresa Nguyen, along with their mother, Mama Suu and Mary's husband, Daniel Aregoni.  Located in the West Loop, Executive Chef Matt Riordan creates exceptionally flavorful and unique Vietnamese dishes that are beautifully plated.  I loved the casual elegance of the restaurant. The sophisticated decor and welcoming service of Saigon Sisters makes you forget about the hustle and bustle of city life.  Floor to ceiling windows and high ceilings allowed for an open and airy atmosphere.  The steel beams and cleans lines brought an industrial look to the restaurant while the rustic wood furniture and playful chalkboard lunch menu made you feel at home.  Be sure to save room for dessert because the Che won Chicago Magazine's Best New Dessert in 2011.  Perfect for date night or just a nice night out on the town.  Reservations can be made via Opentable
567 W Lake St
Chicago, IL 60661
(312) 496-0090
3 1/2 stars on Yelp

I need to come back and try their cocktails.
Excellent wine menu.  Fairly French heavy. 
The Sommelier was very knowledgeable, friendly, and unpretentious.  He paired each of our dishes perfectly with ease.
Saigon Chicken Wings.  Crispy fried wings, sweet garlic fish sauce, pickled mango slaw, and Thai chili.
Unbelievably juicy and delicious!  Tangy, savory, and sweet.  Finger lickin' good.
Green Papaya Salad
Shrimp, pork belly, house made jerky, peanuts, fried shallots and herbs.
Fantastic.  Fresh, tart, and full of bright flavors.
Crunchy and tangy with a hint of nuttiness!  Loved it!
Paired with 2009 Domaine Faury, Saint Joseph, France.
Vietnamese Fried Rice with Lamb.
Phenomenal.  I usually never rave about fried rice but this dish was damn good. 
Apparently the chef does not usually make the fried rice with lamb but I think this dish should be added to the menu.  It was delish!
Cao Lau
Fresh egg noodles, braised pork cheeks, kamaboko, pork rinds, and house sambal.  The house sambal is the spicy chili sauce plated in the soup spoon.
Mix all the ingredients together.
I've never had a dish like this before. Unique flavors and great textures from the crunchy pork rinds, chewy kamaboko (fish cake), and tender pork cheeks. 
The steam makes the pork look dreamy.  *Sigh*
Lamb Luc Lac
Lamb tenderloin, oyster sauce, red onions, arugula, French breakfast radishes, and broken rice.
My favorite dish of the evening.  The lamb was cooked perfectly pink in the center and brought bold, rich flavors that were complimented by the peppery arugula, and bitterness of the sliced radishes.
Paired with 2009 Chateau La Roque, Pic St Loup, France
 Two different types of dessert wine were generously paired to enhance the flavors of the dessert.  On the left, 2009 Sauternes, Château Roûmieu-Lacoste, France.  On the right, 2009 Domaine de Durban Muscat, Beaumes-de-Venise, France. 
The award-winning Che.  Rated Chicago Magazine's Best New Dessert in 2011. 
Warm sweet potato custard topped with roasted marshamallows, garnished with seasoned popcorn and sliced grapes.  Savory and not too sweet with the perfect combination of creamy, fluffy, and crunchy textures.
Thai coffee.   Sweet, creamy, and a perfect way to fend off the oncoming food coma.
Big thanks to Mr. Daniel Aregoni for a wonderful dinner.

Happy eating.


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