Sunda is at the forefront of the American trend for New Asian cuisine, creating innovative, flavorful dishes alongside a prime assortment of sushi, sashimi and nigiri. The restaurant was named after the Sunda Shelf, which supports the southeast peninsula and archipelagos of Asia, regions rich with native spices and culinary culture. Dishes like the crab-crusted ahi tuna with Japanese hot mustard soy glaze and crispy pata (confit pork shank with garlic foie gras gravy) are meant to be shared. The cocktail menu changes seasonally, and an extensive sake list is expertly explained and organized. Created by award-winning designer Tony Chi, the space has an elevated homespun feel, with red brick walls, long tables and carved wooden entryways. The sleek sushi bar sits beneath an art installation that looks similar to raffia fish swimming upstream.
Jessica Turpin, Gilt City Editor
Gilt City Menu
Salad
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Southeastern Chop Chop Chicken Salad
shredded chicken breast, chopped greens, Napa, mango, peanut-jalapeno dressing
Warm Spinach and Mushroom Salad
Enoki and oyster mushrooms, ponzu and olive oil
Bang Bang Salad
raw ribbons of shaved green papaya, carrots, zucchini, carrots, chayote and jicama, tossed in a citrus chili dressing with toasted peanuts, coriander and green tea soba noodles
Sushi
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Veggie Q
cucumber sheet, shitake, oshinko, avocado, asparagus, spring mix, ponzu
Spicy “Tail of Two Tunas”
spicy yellowfin and super white tuna, pickled jalepeno, fried shallots
Sunda Rainbow Roll
Alaskan king crab, tuna, salmon, super white, asparagus, avocado
Summer of Sunda Roll
tuna, escolar, basil, mango, avocado, asparagus, soy paper, ponzu sauce
Hot
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Lemongrass Beef Lollipops
New York strip beef, spicy chili glaze
Rock Shrimp Tempura
glazed walnuts and creamy honey aioli
Indo Corn Fritters
fresh corn, garlic, coriander with pickled ginger sambal
Oxtail Potstickers
braised oxtail, caramelized onion broth and horseradish
Chicken and Mushroom Siu Mai
opened faced dumplings with Chinese chives, shiitake, hot mustard sweet soy
Mains
Choose two
Malay Style tofu
coriander, lemongrass miso, chili, curried cauliflower purée
Adobo Braised Black Pork Belly
vinegar, garlic, caramelized onions, herb salad
Free Range Chicken
red pepper marinated topped with scallion ginger
Pancit Canton
egg noodles, oyster sauce, sesame shrimp
and crispy pork, Asian vegetables
“Shaking” Beef
wok seared filet, greens
and lime-pepper dipping sauce
Miso-Red Bronzed Black Cod
signature cod, hint of red curry, glazed eggplant
Side
Steamed Jasmine Rice
Dessert
Mochi Ice Cream
“Sunda, the hot new ‘New Asian’ restaurant, has been stacking customers like cord wood since day one. It took me four tries to land a reservation at a prime dining time. Was it worth it? Indeed, it was. Should you put Sunda on your ‘place to eat’ list? You bet.” (Chicago Tribune)