“We’re so excited about our new Executive Chef, Paul Choi, and our new menu, that we’re giving our friends, and hopefully many new friends, the most wonderful reason to visit Karma Asian Food and Wine,” said Todd Gunderson, Regional Restaurant Manager. “Our one-penny bottles of wine are actually excellent selections that everyone will enjoy to accompany our amazing cuisine.”
Guests will have no trouble finding something delicious to relish with their wine, as each food creation is made from top quality, fresh ingredients and is beautifully presented. Among Chef Choi’s new entrée specialties are the signature Korean BBQ Glazed Rib Eye ($26), served with sticky steamed rice and wilted ginger spinach that goes beautifully with a red wine, and the Crispy Tuna ($26), served with seasonal greens, wasabi vinaigrette and sesame-soy, well paired with a refreshing white wine.
Start your meal with tempting appetizers such as the Seared Ahi Tuna with wild arugula, seasonal grape tomatoes and ginger-soy ($12), Firecracker Shrimp with scallions and chili ($10) or the Carpaccio, togarashi seared beef with seasonal greens, cilantro flatbread, wasabi vinaigrette and soy caramel ($9).
Among the additional new entrée selections are the Grilled Mahi-Mahi with quinoa, roasted red peppers, spinach, baby carrots and ginger-soy ($25); “Potato & Nori” Salmon with wasabi mashed potatoes, wakame salad and ginger scallion ($22); Mandarin Orange Chicken with hoisin BBQ glaze, shiitake mushrooms, baby spinach and Napa cabbage ($24); and Filet Mignon with wasabi mashed potatoes, tempura onions, wild mushroom-tamari jus ($27).
Karma also features delicious noodle dishes such as the Karma Ramen with pork belly, corn, spinach, roasted peppers, poached egg and pork broth ($15); Snapper with soba noodles, shitake mushrooms, bok choy and bonito nage ($22); and Udon with seasonal vegetables, tempura shrimp, fish cake and spicy miso broth ($16).
After leaving Trio, Choi went to work for award winning Chef Kelly Courtney, working virtually every station at OKNO restaurant as he prepared contemporary global cuisine. He then moved to her restaurant MOD where he prepared cutting edge bistro fare.
Choi was then appointed Sous Chef at Tizi Mellou, a highly regarded Mediterranean fusion restaurant. In the fall of 2000, Choi was recruited to be the opening Chef de Cuisine for Bistro Marbuzet, a casual French Restaurant in Forest Park. Later he also assumed the same role for Jacks on Halsted, a contemporary American grill, with the same company.
Wanting to continue to learn and grow, Choi joined Chicago’s renowned Blue Plate Catering in 2004 to hone his skill in the planning and production of everything from small, private dinner parties to corporate events of 1000. From there he became the Chef de Cuisine of Jordan’s Food of Distinction, a high-end catering company in Chicago.
In 2007, Choi was bitten by the bug to open his own restaurant, Sura, located in the Lakeview area of Chicago. Although well liked and well-reviewed, Choi’s Contemporary Korean restaurant could not survive the economic downturn that claimed many restaurants that opened around this time.
Upon his return to Chicago, he accepted the position as Executive Chef at the Chicago Botanic Gardens in Highland Park. There he developed a reputation for providing extraordinary cuisine in both their casual restaurant as well as high-end catered parties for donors and patrons.
Choi appreciates the opportunity that “Asian Fusion” gives him to explore the cuisines of Korea, China and Japan while melding in some subtle American influences. Focusing on sustainability and quality, Choi strives to procure the freshest and best local ingredients possible. He relishes the fact that when people enjoy the food they are eating, it can change their mood and outlook on life. This is a core value that motivates him to continually challenge himself and his staff to provide the most memorable dining experience possible.
About Karma
Karma main dining room 2 350 pixels w borderKarma, a stunning contemporary restaurant serving fine Modern Asian Fusion cuisine from Executive Chef Paul Choi, is open seven days a week 6 a.m.-10:30 a.m. for breakfast; 11:30 a.m.-2 p.m. for lunch; 5 p.m.-10 p.m. Sunday through Thursday for dinner; and 5 p.m.-11 p.m. Friday and Saturday for dinner. Karma Pub is open 5 p.m.-11 p.m. Sunday through Thursday; and 5 p.m.-midnight Friday and Saturday. Karma is located adjacent to the DoubleTree by Hilton Mundelein Hotel at 510 East Route 83, Mundelein, IL 60060. For reservations or more information, call Karma at (847) 970-6900 or visit www.karmachicago.com.