Change Is a Good Thing

Bittersweet was the first word that came to mind when I heard Ben Pao was closing. I was disappointed because it has been a wonderful journey, but I’m thrilled to embrace the guests of Ben Pao; when one door closes at Ben Pao, another door opens at Big Bowl! The good news is we have selected five of the most beloved menu items from Ben Pao to be carried over to the Big Bowl menu.

One of my all-time favorite items is the crispy garlic tofu. Just like Ben Pao, we use locally produced Phoenix Tofu. Tossed in rice flour for a great crunch and served with a garlic-y dip. It's sure to please even the most reluctant tofu skeptic!

Named one of the top two egg rolls in Chicago, these old-fashioned rolls are a classic. Each is hand rolled, and is stuffed with shrimp, chicken, and veggies.

The black pepper scallops are also a Ben Pao favorite, and will be Big Bowl’s first all scallop entrée. We use only the finest sushi grade scallops, wild caught off the coast of New England. These scallops are dusted with a special blend of spices and served with Chinese broccoli.

When the news first broke about Ben Pao’s closing, we began receiving requests for everyone's favorite recipes. Requests for the seven flavor beef outnumbered all the others two to one. This dish consists of wok fried beef with lemon grass, roasted peanuts, dried chilies, hoisin sauce, and basil. Chicken and shrimp can be substituted for the beef.

Sesame Chicken—delicious. This Chinese American favorite is caramelized in a soy glaze with scallions and cilantro. Look for a sneak tasting on Big Bowl’s special card menu September 29!

It’s important to be open to change, because change can lead to great things, such as these great additions to our menu.  Please let me know if your favorite Ben Pao dish is missing.