Mapo Restaurant — Restaurant in Naperville

(See 8 page 2024 menu) Cost is easily over $20 per person minimum as menu shows most entrees are close to $20 alone.

We ate in before the dinner rush. Atmosphere is very nice as were the traditional chop sticks. Western cutlery (knife was mandatory for G Tao’s dish) were all embarrassingly inferior and awkward to use.

Beverages came in bottles with a glass of ice which is far superior to fountain offerings. Egg rolls were your regular/traditional variety but out shined others because of their crispness.

Would I visit again? No, for the reasons below.

I’m experienced with many years of working in different styles of restaurants, with menu planning, prep & making. While I’m sure there are very good dishes at Mapo, unfortunately the menu is far to broad to offer fresh excellent offerings on every item with almost 200 main dishes/Entrees alone. There is prep time, sauces, inventory and ingredient turnover to consider. Yes, Chinese restaurants offer many dishes but with a menu so vast there has to be shortcomings and shortcuts.

We experienced the problem as we received our General Tao’s chicken that had been deep fried multiple times. Breading was hardened by the multiple cookings & amount used. Chicken was a quarter with the 3/4 breading. General Tao’s sauce was applied at the end of the preparation sparingly. Many nuggets didn’t get sauced and without it, the nuggets tasted awful as all the seasoning is in the sauce itself. All nuggets were so hard they needed a knife.

After experiencing many different Chinese restaurants, I see every chef generally treats the same dishes with their own style/flavor of cooking. Unfortunately Mapo offers no list of what is included with each dish. Management needs to take that responsibility as I can’t ask the waiter/waitress what’s included on dish after dish after dish. I love many different Chinese dishes but chefs vary on what they include in a dish and some included items are solidly dealbreakers like canned vegetables.

Do they include canned ingredients? Yes. We only ordered a couple different dishes for the two of us so I’ve no idea how many canned items they use. I will say I did get Baby Corn On The Cob in my General Tao’s. For me, it’s an insult to your guests and culture, especially on a $17 dish.

I really was hoping Mapo was what it was represented to be…The best Chinese in the suburbs. While it’s not horrible, I’ll have to...

Their food is becoming increasingly commercialized, sacrificing authenticity for mass appeal. As someone who is willing to drive 45 minutes for a taste of authentic Sichuan cuisine, I must say I was left quite disappointed during my recent visit.

I ordered three dishes: Kung Pao Chicken (宫保鸡丁), Tofu with Salted Egg Yolk (蟹黄豆腐), and Boiled Fish Fillet in Sichuan Sauce (水煮鱼片). In the past, these dishes would have been bursting with the bold, fiery flavors that define Sichuan cuisine. However, what I received was a far cry from what I expected.

The Kung Pao Chicken lacked the numbing Sichuan peppercorns and the fiery kick of dried red chilies that should have been its hallmark. Instead, it was a bland, toned-down version that seemed like it was tailored to suit the palates of those less familiar with authentic Sichuan flavors.

The Tofu with Salted Egg Yolk was similarly disappointing. The richness and distinct umami taste of the salted egg yolk were barely discernible, leaving the dish feeling rather ordinary and devoid of the unique character that it should have had.

The biggest letdown was the Boiled Fish Fillet in Sichuan Sauce. This dish should have been a fiery and fragrant masterpiece, with a bold Sichuan chili oil base and tender fish slices. However, what arrived was a mild and almost tasteless rendition that lacked the signature numbing heat that Sichuan cuisine is known for.

It's disheartening to see a restaurant that once offered authentic and flavorful Sichuan dishes succumb to the pressures of commercialization, diluting the essence of their offerings. While it's understandable that businesses may adapt to attract a wider audience, it's essential not to lose sight of what made them special in the first place - the genuine flavors and spices that make Sichuan cuisine so renowned.

For those seeking an authentic Sichuan dining experience, I regret to say that this establishment may no longer be the go-to destination it once was. It's a reminder of the importance of preserving culinary traditions and staying true to the essence of a cuisine, even in the face of increasing...

What a surprise. This is a medium-sized restaurant in a small strip mall. At first, I was worried about the quality of food. But once we ordered and food came, I was amazed. Portions were generous and quality great. Authentic Chinese food with over 100 items on the menu. I really do not understand how the kitchen can do this, but they do and produce the food with good taste and fresh ingredients. The place got packed early with almost all tables occupied by people of Asian origin, which is a testament to the authenticity of the food. They have a few servers, and they are running all the time. So don't expect a lot of attention. You have to demand their attention if you need it. Servers do not have much patience for pleasantries and are to the point. Price is just right. All dishes are good size and priced around $15 to $25. One dish is enough for two, but for sure, order more and try different things. Leftover is great the next day. I would certainly recommend the food but go with the right expectation and don't be disappointed by the service. If I were the manager, I would hire some more servers, especially on nights, that the place is expected to be packed. It is a shame not to complement the good food with just as...