Looking for new spots to try? During Dining Month, Lori Fredrich is dishing out must-tries in 20 different dining categories, from brunch to BBQ and everything in between. Here's what she's recommended so far!
If you’re ready to delve beyond the confines of American Chinese food and explore regional Chinese fare from places like Guangdong (Cantonese), Sichuan, Shanghai and Dongbei, then you are in the right place.
These spots are repping some of the best traditional regional Chinese fare in the area.
Fortune
2945 S. 108th St., (414) 328-9890
fortunerestaurant.net
Head to Fortune and you’ll find two menus. On one there are Chinese American classics like egg foo young, chop suey and fried rice. But the restaurant’s Chinese menu is where you’ll find the goods, including various traditional Cantonese favorites.
Don’t miss traditional offerings like Cantonese BBQ pork, ginger beef, crispy salt and pepper shrimp, braised eggplant in plum sauce and Cantonese seafood noodles.
Fusion Cafe
1427 S 108th St, West Allis, (414) 257-1199
fusioncafe101.com
Don’t be fooled by the name. Fusion Cafe isn't really fusion. But it is a great place to find dishes from regions of China that are less commonly showcased here in Wisconsin. That includes the Northeastern region, an area known for its hearty stews and pickled vegetables.
Must-try dishes include their handmade dumplings (including those stuffed with pickled cabbage and pork or pork and chives), beef pancake (xiang bing), sweet sour pork (guobaorou) and stewed pork belly with Napa cabbage and glass noodles. Also be sure to check out their housemade noodle dishes!
Jing’s
207 E. Buffalo St., (414) 271-7788
Jingsmke.com
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Jing’s has floated in and out of my best-of’s for years thanks to its consistency and representation of traditional fare from Shanghai, China. Glance down the menu and you’ll find a list of American Chinese dishes; but you’ll also find items like xiao long bao (just ask!), spicy Shanghai chicken and Shanghai-style duck, a dish redolent with ginger and star anise.
When you go, be sure to ask about the items on their "secret" menu including memorable offerings like hong shao rou (Shanghai braised pork belly). If you’ve only ordered carry-out from Jing’s in the past, this is your invitation to truly experience the restaurant to its fullest.
Momo Mee
110 E. Greenfield Ave., (414) 316-9003
momomeerestaurant.com
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If handmade noodles and dumplings are among your favorite things, Momo Mee has your number. And while their menu spans numerous countries in Asia, they are true to their representation of regional Chinese fare.
Choose from xiao long bao (soup dumplings), gua bao (try the pork belly) and Cantonese clay pot dishes (if you like it spicy, try the mala). But I’d also highly recommend their Sichuan fare, including their dan dan noodles, which begins with springy housemade noodles flavored by an umami-rich mixture of spicy bean paste, chili sesame oil and Szechuan peppercorn spiked pork.
Sze Chuan
11102 W. National Ave., West Allis, (414) 885-085
szechuanrestwi.com
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If you’ve never tried traditional fare from Chengdu in the Sichuan region of China, Sze Chuan will offer you a rich introduction.
Need a place to start? Can't miss dishes include their flavorful Szechuan pork dumplings, mapo tofu, twice-cooked pork, cumin-scented grilled lamb and – a dish I’ve been obsessed with for months – their special spare ribs.
If you'd like to venture farther, delve into their dry pot cauliflower, fish filet in chili pepper soup or the delightfully creamy steamed egg with beef. Another delightful surprise is the cold pork belly with garlic sauce; it's a dish that stuck with me for months after my first bite.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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