Karma Restaurant Brings the Northern Chicago Suburbs Pan-Asian Delights

  The northern suburb of Mundelein, Illinois doesn't seem to have many surprises.  However, there is a surprise in store for anyone dining at the suburban Chicago restaurant Karma.  Located inside the Crown Plaza Hotel on route 83, this Pan-Asian delight has been offering patrons new and creative cuisine since 2001.  Chef's Robert Packer and Sous de Chef  Sonny Weiss are inspired by Asian cuisine with a Parisian accent.  Chef Weiss has been crafting culinary creations for the last 21 years.  A graduate of the College of Dupage, Weiss is no stranger to working with the best in the business.  Under the tutelage of such names as, Chef James Walsh and Chef Gustaf Mueller, Chef Weiss spent many years in Las Vegas cooking at Aureola and Border Grill.  He was hired by Karma three months ago and is always thinking of new ideas and creations. 

Sous de Chef Sonny Weiss

When offered this assignment, I was thinking Karma is your typical Pan-Asian  eatery similar to ones that have popped up all over the Chicago area in the last five years.  When I walked inside this not-so-typical Pan-Asian restaurant, my previous assumptions were immediately dispelled.  I was soothed by Karma's ambience of low lighting and a well stocked bar featuring martini creations, mixed by their talented bartenders.  My guest, Ericka and I began with martinis with such names as, 'The Imperial' and 'The Geisha,' made with Absolute Mandarin, passion fruit, pomegranate and cranberry juice.  Other names include, 'The Karma Electra' and 'Instant Karma.'  But be careful, as John Lennon wrote, 'Instant Karma is going get you.'

Great Martinis

Green blown glass in the shape of bamboo stalks greeted us as we entered.  The dining tables are placed around a pool of running water creating a soft and relaxing back round noise.  At the back of the restaurant is a wall of flowing water, transporting us to some eastern corner of the world.  Our server brought us complimentary edamame, seasoned with red chili powder, salt and black sesame seeds.  This, coupled with our drinks, was a good indicator that which Ericka and I were about to embark.

Karma's Dining Area

Chef Weiss brought us four appetizers which were masterfully crafted and beautifully plated.  Cold appetizer selections include shrimp and lobster summer rolls, accompanied with a Thai sesame peanut dressing ($9), wok seared ahi tuna sashimi, with sesame soba noodles, edemame, tomato and avocado salsa, creamy ponzu sauce, served within  a crispy shell ($12).  Contrasting the cold were warm appetizers. We were served firecracker chicken spring rolls ($7), and a highly recommended kamikaze rock shrimp, served with a yuzu honey sriracha glaze and aioli sauce ($9).

Shrimp and Lobster Spring Rolls & Pan-Seared Ahi Tuna

Kamikaze Rock Shrimp & Firecracker Chicken Spring Rolls

To clear the palate, Chef Weiss brought us fruit sake, infused with fermented strawberry and pineapple ice sweetened with coconut cream and sugarcane.  The fruit is soaked in root sake for 48 hours.  Although this is a part of their creative dessert menu, this is a great interlude between courses.

Fruit Infused Sake

After reflecting on our incredible appetizers, Ericka and I had the pleasure of choosing our entrees.  But before we committed to our decisions, we had to choose a wine to pair.  Karma offers a fine wine list that is easy for the customer to choose.  The list describes the intensities of their reds and whites, as well as, the colors and flavors of the individual wines.  All wines are priced fairly between $6-$9 per glass, and $24-$76 per bottle.  The wine list also includes sparkling wines and sakes. 

After serious contemplation, my companion decided on the chicken pad thai, with chopped peanuts, tofu, fried egg, bean sprouts, cilantro, fresh lime, and a sweet tamarind sauce ($14).  I opted for the macadamia nut and blue cheese crusted filet mignon.  This was served with wasabi thai basil mashed potatoes, fried spinach, tempura maui onions, shitake mushroom reduction, and edamame coulis ($29).  My filet was cooked to perfection, and Ericka commented her selection was the best she's had.  Karma's menu also offers many seafood entrees.  All of the seafood is supplied daily by Seafood Merchants, a local Mundelein purveyor.  

Pad Thai

Macadamia and Blue Cheese Filet

Karma's dessert menu tempted us to continue, though we were sated.  We were served two outstanding choices, chocolate moelleux cake, a warm chocolate souffle cake with minted creme, and red current coulis ($8).  Next, a chai tea parfait and pure plum wontons, toasted macadamia pistachio nuts, ginger froth, and cinnamon mousse ($8).  We agreed that these desserts were well balanced between sweet and refreshing, perfect for summer. 

Ericka's Chocolate Souffle

After we completed our culinary adventure we realized that three hours had passed, which was a testament to the Chef's creativity and skill.  Add to that, a serene environment, it made for an extraordinary evening.

Karma Asian Food & Fine Wine is located at:
510 E. Route 83, Mundelein, Illinois, 60060.
Phone #:  (847) 970-6900

Hours of operation:
Sunday Thursday: 6am-10pm
Friday & Saturday: 6am- 11pm
The lounge remains open one hour later.

 Photos by:  Ericka Mercer

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