Minyoli’s New Menu Items Celebrate Taiwanese Heritage, Migration, and Culinary Storytelling

AAPI HERITAGE MONTH

Yakamein (aka “Old Sober”)

For AAPI Heritage Month, Minyoli is honoring the layered cultural history behind Yakamein - a New Orleans noodle soup rooted in Chinese noodle traditions, shaped by generations of African American home cooking, and carried forward through the Southeast Asian diaspora of the Gulf South.

Minyoli’s version features a housemade Creole seasoning blend, the Creole holy trinity, soy sauce, Taiwanese black vinegar, braised beef, tea egg, and a side of Crystal-style spicy tallow. Savory, tangy, comforting, and often known as “Old Sober,” the dish reflects how food evolves through migration, adaptation, and shared community - becoming part of the American story one bowl at a time.

NEW MENU ITEMS 

Yilan Ice Cream Taco - Inspired by a century-old street snack from Taiwan’s Yilan County, this dessert combines housemade taro ice cream, shaved peanut brittle, and fresh cilantro wrapped in a gluten-free El Milagro corn tortilla. Sweet, nutty, and herbal.

Spicy Tallow Wings with Chiayi-Style Ranch - Jumbo wings brined like Pekin duck, fried crispy, and tossed in a spicy tallow chili sauce with Taiwanese rice vinegars. Served with sour plum sweet potato fries and a herbaceous Chiayi-style ranch inspired by southern Taiwanese flavors.

The Scala (Sunday Brunch Only) - Minyoli’s Taiwanese-inspired tribute to Chicago’s Italian beef. Housemade flaky shaobing bread is stuffed with luwei beef, savory au jus, and housemade hot giardiniera for a juicy brunch sandwich experience.

Night Market Steak with Ramp Chimichurri - A nostalgic Taiwanese night market steak reimagined for Chicago spring. Tender sirloin topped with fragrant ramp chimichurri, served sizzling with noodles in mushroom chasseur sauce, a sunny side egg, and cherry tomatoes. Available for ramp season only.

Black Sesame Chocolate Tart with Mijiang Ice Cream - Inspired by Chef Bernard Pacaud’s chocolate tart at L’Ambroisie in Paris, Minyoli’s version combines silky chocolate ganache, airy sabayon, black sesame, and fleur de sel. Served with housemade mijiang ice cream — a creamy Taiwanese rice and peanut ice cream inspired by the nostalgic breakfast drink many grew up with.