The best Chinese restaurants Route 66

This is the signature restaurant of the very chic Peninsula Chicago Hotel, which offers Cantonese specialities in a warm 1930s decor with soft lighting. During the summer, you can dine outside on the terrace, which offers a sublime view of the city. The menu offers traditional dishes such as Dim Sum or lacquered duck but always revisited with contemporary creativity. As for drinks, don't forget to order one of the cocktails on the menu, they are almost all equally tasty. Nice address, perfect for a tête-à-tête.

Chinese food lovers, here you are. In this authentic and unpretentious restaurant, the flavors of the Middle Kingdom deploy in your plate with their thousand delicate fragrances, their undulating aromas and outstanding flavors for the western palace. Corn soup and dim sum are particularly recommendable. A charming service, no sleeves, in a quiet setting with a quiet light, as a parenthesis over time. Forget your glass of wine, order a teapot and dive into delicate, diverse and exotic flavors of Chinese cuisine…

Restaurant decorated directly with China and propaganda from the era of the great Timonier. The terrace is particularly pleasant in the evening, when traffic on the avenue has stopped or almost. The proposed Chinese cuisine, of course, is good and especially copious.

Macau and Asian fusion cuisine with Portuguese and African influences. This trendy eatery is always full, so reservations are recommended. The clientele, like the staff, is young and arty. The cuisine is original, often spicy, with unexpected but always delicious blends of flavors, such as the live-fire charcoal grilled chicken, the restaurant's signature dish. Fat Rice is the English translation of the Portuguese Arroz Gordo, a festive Macau dish, a sort of Asian version of paella. Most dishes are cooked in peanut oil.

The first Chinese restaurant in North America to be awarded a star by the Michelin Guide, Wing Lei offers excellent cuisine, served in an elegant dining room amidst upside-down golden jars. You'll taste refined flavors from Canton, Shanghai and Sichuan, ingeniously revisited and combined by chef Ming Yu. The crispy Imperial Peking Duck, to be rolled in small pancakes and dipped in the house sauce, is a delight - and a very expensive one.