Yao Yao
Chinese restaurant · South Loop ·
Michelin Bib Gourmand Sichuan eatery with signature pickled fish
Michelin Bib Gourmand Sichuan eatery with signature pickled fish
"Guests visit this Michelin Bib Gourmand recipient for one reason — the house special pickled fish. The dish is available in three sizes and can feed up to six people; it arrives in a broth of choice with optional sides like tofu, enoki mushrooms, and dry bean curd skin. Complement the tangy fish fillets with chilled chicken in chili oil or fried pork strips." - Jeffy Mai
"We’re not really sure why there are cartoony bear-fish creatures on Yao Yao’s light blue walls, but we do know their specialty pickled fish is fantastic. This Chinatown Sichuan spot is often packed with friends and families digging through giant bowls of their vibrantly green signature dish. The pieces of bass filet are light, tender, and float in a tart and slightly spicy broth full of peppercorns and mustard greens. If you want more variety, split bowls let you order a second broth-filled dish like spicy boiled beef or fish in tomato broth. We also love the cold sides, like smacked cucumber salad and spicy chicken." - john ringor, adrian kane
"Suan cai yu, a Sichuan fish specialty served spicy broth and pickled mustard greens, is the star of the show at Yao Yao, which first debuted in 2021 in Chinatown. This is the first year that Michelin named it a Bib Gourmand." - Eater Staff
"A Chinese restaurant offering a menu of traditional and modern Chinese dishes." - MICHELIN Guide
"Score one of the front tables for a view of the glass-enclosed kitchen, though the wood-crafted banquette is ideal for settling in. Yao Yao pickled fish is the signature dish here, and it comes in three sizes (extra-large feeds up to six people!). Fiery and potent, this plate delivers a one-two punch with a funky seafood quality and the sharp tang of sour greens. Choose the "two flavored pickled" for a taste of Yao Yao pickled fish and boiled beef in a spicy Szechuan sauce. Wontons in chili oil are a no-brainer, and tere are also a slew of sides, ranging from celtuce and dry bean curd skin to seaweed knot and konjac noodles to round out the meal." - Michelin Inspector