slightly mentioned in this thread, but want to make sure, is there a long wait for weekend evenings, or is it about the same as pre-move? might try to drop by this week. thanks

Sun Wah gets a mention for cooking Thanksgiving turkeys in today's Red Eye complete with main photo of Kelly carving up a turkey. Congrats to Sun Wah and Kelly! FYI: Cost is $1.25/lb for your own turkeys and $3.60/lb for Sun Wah provided turkeys. They also offer to carve it for you ($5) and make a turkey stir-fry and congee ($10). Frozen turkeys need to be dropped off by Nov. 24, and thawed by the 25th.

I thought about dropping off/getting a turkey from here. Do you think its worth it? I imagine it wouldn't create the most traditional thanksgiving dinner, but could be good.

boshow48111 wrote:I thought about dropping off/getting a turkey from here. Do you think its worth it? I imagine it wouldn't create the most traditional thanksgiving dinner, but could be good.

I'm pretty curious myself. I am thinking it is a Peking Duck-ish cook, but with turkey. If I didn't have my family's expectations to cater to, I would do it.

If all goes well, I hope it will be an addition to the holiday party menu. It will be great for people like me, who'd love to try it.

Regards,

I tasted a Sun-Wah roasted turkey a few years ago as part of a multi-ethnic turkey tasting. As I recall, it was a little dry, but that might have been due to the way it was held and presented at the tasting. The flavor was very good, though. Whatever they marinate it with was very good.

Can't possibly be Peking-duck-ish b/c there won't be enough fat under the skin or achieve adequate crisp; Probably flavor-profile will be more roast-duck-ish.

Jay K wrote:Can't possibly be Peking-duck-ish b/c there won't be enough fat under the skin or achieve adequate crisp; Probably flavor-profile will be more roast-duck-ish.

You're right. Sometimes I treat Chinese roast duck as a good fill in for faux Peking Duck.

Regards,

went yestarday for my first time . and it was outstanding . the duck. best thing i had in a while.

I deeply regret accusing SunWah of not caring. They care a TON and I will continue to visit and spread the good word of this magical place.

**************

Oh the previously homely but very delicious SunWah has "hopefully temporarily" become a restaurant that can't handle it's own success and doesn't seem to care. How I long for the days of scary bathrooms and very old furniture that delivered deliciousness with a warm smile...

Took the inaugural visit after the move/remodel. Very wary of the service as there have been hints on the board. So went in expecting the possibility of waiting. I like many of you are very fond of the Sun Wah family and am very willing to overlook some things, especially as they recently re-opened.
Unfortunately we were ignored. I had to visit the host TWICE during the evening and more importantly after ordering waited OVER 40 minutes with no FOOD delivered.

I am certain I will try again because the food is wonderful and there is nothing like it in Chicago, but I am sad and mad of what has become of our beloved.

The play by play as follows.
* arrrive @ 730P and seated in less than 15 minutes. total wait staff visible – 2 in a packed house. if you have not been yet, it is a vast space. 2 waiters is not enough. I think I saw a third waiter...maybe. Promptly received dishes, tea, water. Good start.

* 8PM no visit from server to take order and forced to go to host. server arrives and apologizes. "no worries, you are obviously busy and we are hungry so we will order right away" ordered 5 dishes (that's right 5 for two people, we were starving and were not thinking as we ordered and we wanted to get our order in right away) made sure to order an appetizer (fried scallops) to ensure some sort of sustenance as we are aware they are busy and food may take longer to arrive. mistakenly did not order duck. The thought being it would take longer because everyone orders. learned the hard way that BBQ orders are delivered quickly as they are already cooked and just need a bit of the chop chop.

* waiting in the wonderful company of my lady. It is pleasant but slowly growing frustrated. Drinks arrive in less than 10 minutes, which is a long time for a beer and ginger soda. A dish arrives! Duck and BBQ pork. Not ours, but busser insists it is. I look at the tag and says 16. I say we are table 15 as indicated by post its on brick wall. Later on, we will regret we had corrected the busser…

*845PM officially waited FORTY MINUTES. No server, no food. Back to the host to inquire.

*told busy and they will check. CHECK?! Really 40 minutes. We ordered fried scallops, baby bok choy tips (special), duck strips over rice noodles, clams w/ black bean sauce, and fried tofu and shrimp. Just give me one or stop by or tell me you are busy. HELL at that point words are no good. Just give me some food.

*discussed our hunger/rage and whether or not we should leave.

*850PM got up to leave. Server is miraculously at the table with apologies, but no food in hand. NO FOOD means adios. Left money for drinks, probably left too much as no tip is deserved but just wanted to get the hell out of there. (shakes fist in air) BTW: shamefully I did state to those waiting to be seated, “ Good luck getting any food.” Kelly and fam – I am sorry about that.

hamcha wrote:Oh the previously homely but very delicious SunWah has "hopefully temporarily" become a restaurant that can't handle it's own success and doesn't seem to care. How I long for the days of scary bathrooms and very old furniture that delivered deliciousness with a warm smile...

Took the inaugural visit after the move/remodel. Very wary of the service as there have been hints on the board. So went in expecting the possibility of waiting. I like many of you are very fond of the Sun Wah family and am very willing to overlook some things, especially as they recently re-opened.
Unfortunately we were ignored. I had to visit the host TWICE during the evening and more importantly after ordering waited OVER 40 minutes with no FOOD delivered.

I am certain I will try again because the food is wonderful and there is nothing like it in Chicago, but I am sad and mad of what has become of our beloved.

The play by play as follows.
* arrrive @ 730P and seated in less than 15 minutes. total wait staff visible – 2 in a packed house. if you have not been yet, it is a vast space. 2 waiters is not enough. I think I saw a third waiter...maybe. Promptly received dishes, tea, water. Good start.

* 8PM no visit from server to take order and forced to go to host. server arrives and apologizes. "no worries, you are obviously busy and we are hungry so we will order right away" ordered 5 dishes (that's right 5 for two people, we were starving and were not thinking as we ordered and we wanted to get our order in right away) made sure to order an appetizer (fried scallops) to ensure some sort of sustenance as we are aware they are busy and food may take longer to arrive. mistakenly did not order duck. The thought being it would take longer because everyone orders. learned the hard way that BBQ orders are delivered quickly as they are already cooked and just need a bit of the chop chop.

* waiting in the wonderful company of my lady. It is pleasant but slowly growing frustrated. Drinks arrive in less than 10 minutes, which is a long time for a beer and ginger soda. A dish arrives! Duck and BBQ pork. Not ours, but busser insists it is. I look at the tag and says 16. I say we are table 15 as indicated by post its on brick wall. Later on, we will regret we had corrected the busser…

*845PM officially waited FORTY MINUTES. No server, no food. Back to the host to inquire.

*told busy and they will check. CHECK?! Really 40 minutes. We ordered fried scallops, baby bok choy tips (special), duck strips over rice noodles, clams w/ black bean sauce, and fried tofu and shrimp. Just give me one or stop by or tell me you are busy. HELL at that point words are no good. Just give me some food.

*discussed our hunger/rage and whether or not we should leave.

*850PM got up to leave. Server is miraculously at the table with apologies, but no food in hand. NO FOOD means adios. Left money for drinks, probably left too much as no tip is deserved but just wanted to get the hell out of there. (shakes fist in air) BTW: shamefully I did state to those waiting to be seated, “ Good luck getting any food.” Kelly and fam – I am sorry about that.

This reply is understandable by most peoples impatient standards but I don't agree with it. Not only do some kitchens get behind but they've obviously gotten a little over their head with larger crowds and the same staff. 40 minutes by all means is not a huge wait. In a high end restaurant this would have easily been offset with a comped cocktail or glass of wine. Give them another chance and try to be a bit more patient, things happen. A restaurant like this has passion, it's not just a money maker like a Claim Jumper or Fridays. Support the love of food.

They have increased the size of the restaurant, and may be teething right now. However, if you haven't noticed, their food prices have not seemed to gone up. So perhaps you may think they don't care, but I think they care a great deal - they are truly a neighborhood family restaurant and a fixture in the Argyle neighborhood which is not a high income zone. The expansion without a price increase is in my estimation an attempt to grow without displacing a core customer base from the surrounding neighborhoods family regulars

I am not a restaurant manager but common sense tells me that a 50 top restaurant is totally different than a 250+ top restaurant. If you increase the seating capacity by 400% you don't necessarily increase business by 400% since seats go empty. However, your variable costs increase in line (or even more) to your seating since you need to staff to estimated capacity (which can't be estimated at a new open.) Fixed costs are also assuredly higher in the new locale..

Should they have hired a front house manager with experience on a 250 top restaurant? take $12k per month off the bottom line. Need to have more busser's, servers, and host staffed? how about another $12k. No guarantees that you will see the business to make your margins!

There are clearly some things that need to work out but I will have patience and let them find there way. Prices will need to go up probably. The duck service is ridiculously priced low, beer is only $3 and they are losing a ton of money on BYOB wine. I saw a wine bottle at every table the night I was there, if they could eek out a $10 per bottle profit (modest) that could be a great source of additional source of revenue.

I don't think that Kelly wants to price out the core base of Argyle residents and this explains the why things are the way they are at this point. I truly hope that the family can figure out a good solution that maintains the core of SWBBQ that we all love, have the right level of staff and be a successful business model for the family that just has to be working so hard.

Jayz wrote:A restaurant like this has passion, it's not just a money maker like a Claim Jumper or Fridays. Support the love of food.

Nicely stated.

If I ever get a tattoo, which I doubt, ~Support the love of food~ is in the running.

Enjoy,
Gary

Hi,

To give everyone a bit of perspective, remember when Tank Noodle went from a tiny storefront to their current location? It wasn't easy for them to handle 4X more tables, too. They opened on August 28, 2004.

September 5, 2004 wrote:According to Erik M: same 2 cooks, 4X the space and crowded. Baptism by fire. Let's give them some concessions for the moment. I think comparative reviews should be made once everything is settled down. They're in a transition phase at the moment: getting used to a new kitchen, new dining room and increased business volume simultaneously. Their rhythm might be off for a while.

...

Tank has moved locations with the same owner and core group, so any inconsistencies in service and food will be ironed out. They just need time and our patience.

September 6, 2004 wrote:Erik M and I did visit Tank Noodle at their new location today. We arrived around 12:15, the place was filled with large groups at the 13 or so tables which accomodate 8 or more.

We expected service to be slow, so we were not very excited when it was, we just kept ourselves amused conversing. It did take some time to get water, menus and tea. Once we placed our order for two Pho's, rare filet on the side, rendered beef fat with scallions in it and a Coke for me, the pace of service improved.

Tank weathered this transistion very well, though I will admit there were doubts they could handle it.

I am confident Sun Wah will weather these growing pains, too. I have never had any doubts on their ability to get a handle on this. It is only a matter of time.

Regards,

We had a fantastic meal at Sun Wah also slightly marred by service issues. After offering a quick greeting, our server actively ignored us for about half an hour. Fortunately, one of the veteran servers recognized us and took over for our table. No problems after that. Kelly also came by to chat us up and offer unnecessary but appreciated apologies for the service delays.

The reservoir of goodwill for Sun Wah runs deep, so I'm willing to forgive a great deal. And I too appreciate the fact that they have not raised prices. I did, however, notice that some of the portion sizes appeared smaller than usual. Regardless, Sun Wah remains one of the best values in Chicago.

As the business in the main dining room increases 3x, 4x, the take-out line also suffers service delays as a result. We used to breeze through the take-out orders line within 15, 20 minutes, now the wait in line is more significant, especially on weekends. Sun Wah has 3 persons working behind the BBQ counter, constantly chopping up roasted pork, roasted duck etc., for both the take-out and dined-in orders. They should assign 1 dedicated person to just handle take-out orders. That should speed things up. This person can go back and help out the other 2 when there is no one waiting in line.

Continue to wish Sun Wah the best in their successful business!

Just to be clear. I am (well maybe not this second) a BIG fan of Sun Wah. Also, I do not mind working or waiting. As an example, I have made reservations at Schwa multiple times patiently waiting to make reservations as many here know can take weeks.
Again, I understand there are growing pains and I was aware of them. Over 40 minutes after ordering with no food and no server visit is just too mutch. I think it has been at least 3 weeks since they first opened their doors. So I hope they are on the verge of some understanding on how to handle the growth. I will just have to stay away till they do. Maybe just a stop at the BBQ take out...a very sad but hopeful "quack quack"

Jessewolfe1 wrote:I am not a restaurant manager but common sense tells me that a 50 top restaurant is totally different than a 250+ top restaurant.

Should they have hired a front house manager with experience on a 250 top restaurant? take $12k per month off the bottom line.

You're right. A 50 top restaurant IS different than a 250+ top restaurant...which is why it should be staffed appropriately to prevent the service issues people have been experiencing.

$12,000/month for a front of house manager? Really? I don't think anyone who has been commenting on service issues is asking Sun Wah to grossly over pay anyone.

That being said, on my weekday afternoon visit to Sun Wah shortly after it opened in the new space, I received prompt service with no problems...but I could see how service could suffer during busy periods, especially with the disproportional staff to diners ratio that others have noted.

I really like Sun Wah and will always be a customer of theirs (I just got some take out today), but I feel for those who have had negative experiences recently, and am hopeful these service issues get worked out.

$12,000/month for a front of house manager? Really? I don't think anyone who has been commenting on service issues is asking Sun Wah to grossly over pay anyone.

Ok - my math was a bit off.. the point remains the same dude..

Jessewolfe1 wrote:

$12,000/month for a front of house manager? Really? I don't think anyone who has been commenting on service issues is asking Sun Wah to grossly over pay anyone.

Ok - my math was a bit off.. the point remains the same dude..

Oh.
And here I was all set to switch careers from writing (a notoriously underpaid profession) to restaurant management, by begging Kelly to let me be her front-of-house manager at that salary!

I had the pleasure of eating a Sun Wah turkey at a friend's house this evening. The photo in this earlier post in this thread is pretty much exactly what ours looked like. One important note, however, in light of some of the earlier comments. It was not at all dry. In fact it was perfectly cooked, both white and dark meat. It was one of the finest turkeys I've had. For a buck a pound, it makes me wonder if it makes sense to do a turkey any other way!

Jessewolfe1 wrote:T.
Should they have hired a front house manager with experience on a 250 top restaurant? take $12k per month off the bottom line. Need to have more busser's, servers, and host staffed? how about another $12k. No guarantees that you will see the business to make your margins!

This is the most ridiculous thing I have ever heard. $12,000 a month for a manager? What world are you living in? Another $12,000 a month for a bus boy? Believe me, I've been a bus boy and that position is closer to $12,000 a year than a $12,000 a month. I can't take anything you say seriously.

trpt2345 wrote:

Jessewolfe1 wrote:T.
Should they have hired a front house manager with experience on a 250 top restaurant? take $12k per month off the bottom line. Need to have more busser's, servers, and host staffed? how about another $12k. No guarantees that you will see the business to make your margins!

This is the most ridiculous thing I have ever heard. $12,000 a month for a manager? What world are you living in? Another $12,000 a month for a bus boy? Believe me, I've been a bus boy and that position is closer to $12,000 a year than a $12,000 a month. I can't take anything you say seriously.

Slow down there and read the earlier posts- no need to be so hostile!!

This is the most ridiculous thing I have ever heard. $12,000 a month for a manager? What world are you living in? Another $12,000 a month for a bus boy? Believe me, I've been a bus boy and that position is closer to $12,000 a year than a $12,000 a month. I can't take anything you say seriously.

I guess after so many years of drinking Krug by the case, beluga by the kilo and lounging about my 40,000 sqft mansion I am a bit out of touch. Although, you won't take me seriously..

got a chance to stop in, at 8pm on a saturday the place was packed and dwindled as we ate. peking duck service was an extra 20 min wait, we got our appetizers and other entree well before the carving station came out.

after having the duck several times, i wonder if it wouldn't be slightly more efficient to just ask them to carve the duck in the kitchen... the pageantry of it doesn't add too much for me anymore.

Jessewolfe1 wrote:
I guess after so many years of drinking Krug by the case, beluga by the kilo and lounging about my 40,000 sqft mansion I am a bit out of touch. Although, you won't take me seriously..

It's such a shame but in these trying financial times we all have to scale back and make sacrifices. Fear not, though, Good Times are right around the corner and soon you will be able to return to a life of luxury. Until then, keep doing the best you can.

It has been a known fact that this restaurant does not treat customers right, it was the old store that bait and switch roast pork, the one on the hook looks good, yet the one at the chopping block is different tale. Then few days ago went to order half a marinated chicken some parts are missing, when I took it home. It is not the way to do business.

ycl1688,
You're harshing my mellow! I've been calling Sun Wah my favorite Chicago restaurant for 11 years.

ycl1688 wrote:It has been a known fact that this restaurant does not treat customers right

"Known" by whom, exactly?

ycl1688 wrote:It has been a known fact that this restaurant does not treat customers right, it was the old store that bait and switch roast pork, the one on the hook looks good, yet the one at the chopping block is different tale. Then few days ago went to order half a marinated chicken some parts are missing, when I took it home. It is not the way to do business.

This is irresponsible and just nonsense. What is posted on the internet sadly lives forever. i think this post should be removed because it is clearly inflammatory without evidence that it is true and is probably defamatory or worse.

iblock9 wrote:

ycl1688 wrote:It has been a known fact that this restaurant does not treat customers right, it was the old store that bait and switch roast pork, the one on the hook looks good, yet the one at the chopping block is different tale. Then few days ago went to order half a marinated chicken some parts are missing, when I took it home. It is not the way to do business.

This is irresponsible and just nonsense. What is posted on the internet sadly lives forever. i think this post should be removed because it is clearly inflammatory without evidence that it is true and is probably defamatory or worse.

with 11 pages of Sun Wah praise in this thread alone, I wouldn't get overly worked up about it.