Ml Kitchen - Chicago
Ml Kitchen
Description
Nestled in Chicago, this family-run Chinese spot is praised for authentic, bold flavors — highlights include dry chili chicken, Sichuan eggplant, hot boiled beef and Xiao Long Bao — with plentiful vegetarian options. A relaxed, quaint dining room, patio, BYOB policy, smoothies and back parking add charm. However, experiences vary: some guests report inconsistent portions, occasional bland or dry takeout, rude delivery interactions and order/refund problems. Overall it's a beloved local favorite with standout dishes but occasional service and consistency lapses.
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Ordered Orange tofu Mangolian tofu Soy sauce chowmin Vegetable fried rice Orange tofu tasted sweet, tangy, and savory, This cr Mongolian tofu is the vegan answer to the famous Chinese Mongolian beef. Crispy cubes of pan fried tofu are tossed in a sweet, salty spicy Mongolian sauce Tasted Absolutely SUPERB Soy sauce is at the heart and soul of many of favorite Chinese food dishes. ML kitchen made perfect use of same making it more tasteier Veg fried rice Was again upto the mark Since I come from India and make it a point to eat it here or pick-up Service: Takeaway Price per person: $10–20 Food: 4 Service: 4 Vegetarian offerings: Large vegetarian selection
Second time something tasted sour/bitter like poison. Last time we had that taste my bf got sick. I'm disappointed. One of the few places that will actually serve lots of veggies but my trust has been lost.
Food: 5 Service: 4 Atmosphere: 4 Service: Dine in Meal type: Lunch Price per person: $20–30
I had a disappointing experience with this restaurant. The delivery person was quite rude, which left a negative impression right from the start. Unfortunately, the food itself did not improve matters. I ordered the Combination Egg Foo Young and Honey Garlic Chicken, and both dishes were bland, dry, and really not enjoyable. I honestly believe I could have cooked a better meal at home. This was my first and will definitely be my last time ordering from here. Date of service: 7/17/2022.
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QR-Code for the menu
