Sichuan Style Noodle & Mao Cai — Restaurant in Westmont

This new Sichuan stall in the International Food Court is hands down the star of the entire place. If you've never been, the place is totally unassuming—as with any authentic Chinese food court, it's not going to lure you in by the decor, and let's just say the English translations of the stall names are... interesting. In a place like this, the FOOD is everything!

Each stall in this food court has a couple standout dishes—the roast duck at "Good Children" (roasted in-house) or the fried dough sticks with salted soy milk at "Chinese Cafe" (weekends only). But at this new Sichuan spot? EVERYTHING is good.

I’ve lived in Hong Kong and visited Chengdu often. This is the most authentic Sichuan food I’ve had in the U.S.—better than anywhere in Chicago, including Chinatown. Here are some standouts:

-Mapo Tofu: The only truly authentic Mapo Tofu I’ve had outside of Chengdu. They use real Sichuan doubanjiang (fermented chili bean paste), and it’s not just spicy—it’s ultra fragrant and tingly with Sichuan peppercorns. Really well balanced with layers of awesome flavors.

-Mao Cai: What is Mao Cai? Think of it as "Hot Pot for One." The broth is loaded with tender beef, bouncy fish balls, and thick rice noodles that soak up all the tingling, umami-packed goodness.

-Chongqing Soup Noodles: Most people probably go for "Sichuan Beef Noodles" due to familiarity (and they are great here), but the Chongqing Noodles are on another level. Bright, numbing, deeply flavorful, they rival the legendary beef noodle soup at "Katy’s Dumplings"—just a different style, with more tingle and pop.

-Chongqing Noodle w/Pea & Meat Sauce: I'll admit, "Meat Sauce" isn't the most appetizing name. But you should order this. The "pea" here is actually "cowpea" and it's a classic Sichuan dry noodle dish-- like Dan Dan Noodle, but with more texture.

-Pickled Fish Fillet: Classic Sichuan dish, also known as "Golden Fish Soup." Bright, slightly sour broth with a gentle heat that keeps it refreshing instead of heavy.

-Zhong Dumplings: If you love thick-skinned, rustic, juicy Northern-style dumplings, these are legit. The chili oil, chopped peanuts, and green onions are perfect.

-Steamed Pork Bao – Thick, chewy, like the skin of a weathered Tibetan grandpa's face (er, in a good way). Cold climate, working-man's food.

This place has no right to be this good. It's the best Sichuan food in Chicagoland, hiding in a low-key food court in the western suburbs. Once people try it, it’s going to be the new Katy’s Dumplings, which is the highest...

If you’re looking for a fancy dinner, this isn’t the place. But if you love authentic Szechuan food in a casual food court setting, this spot is a gem. It’s self-serve, simple, and all about the food and flavors.

Our family lives in Westmont, IL, and we’ve been searching for authentic Szechuan food for years—usually with disappointment. Finally, we found it here. We tried

beef and tripe slices in chili sauce - fragrance of chili and a slight sweet after taste, perfect for open up the appetite

sour soup fish fillets - picked soup with fresh fish fillets. It was so good that I ate too much before camara did. The dish is fuller than the picture.

intestines with pepper - szwchuan people never disappoint you with intestine dishes

classic Chongqing noodles - authentic Szechuan food is very spicy. If you’re not used to spice, be prepared—but you can ask the cook to tune it down.

Every dish was amazing and truly satisfied my craving for real Szechuan flavors.

The owner is friendly and easy to talk to, and the prices are very reasonable for the quality and authenticity. We’ll definitely be...

the restaurant is new and I am hoping this is to stay! The atmosphere is alright consider its just a food court and its truly a grandma type cooking

they are very reasonable priced! A Sichuan beef noodles is only $11.95; they also offer one-person hot pot for only $16.95

it is a one-man or one-woman show; host, cook and services

I don’t even eat spicy and we specify asked for mild/little, but still pretty spicy but it is a truly Sichuan style so we are not complaining! Although it is different style I would prefer this noodle over the one...