Cai

The chef at this ornate dinner-and-dim-sum spot, Xi Xin Lin, believes he makes the best dim sum in Chicago. We aren’t agreeing with him (not quite yet, anyway), but we will concede he’s killing the competition with his creamy egg-yolk buns, delicate free-form dumplings stuffed with shrimp and dried scallop, pumpkin congee (pumpkin’s the au courant ingredient in Hong Kong dim-sum joints) and steamed rice-noodle crêpes paired with crunchy bits of celery. For those who are looking for something more substantial than dim sum, take note: Cai is primed for anything—especially Chinese wedding banquets.