Founder Billy Dec, who was raised in Chicago's hospitality world, built Sunda in 2009 to honor his heritage, and culinary director Mike Morales, also of Filipino heritage, has been in the kitchen since the original Illinois Street opening, rising to run the menu across every city the brand now cooks in. The New Asian menu wanders across Japan, China, Thailand, Vietnam and the Philippines without apology. Start with the signature crispy rice topped with spicy tuna or wagyu, Shanghai-style lumpia and lemongrass beef lollipops, then move to the sushi bar for wagyu nigiri with yakiniku sauce or a lotus madai crudo.
The Filipino dishes are where Sunda feels most like itself: adobo fried rice with crispy egg and pork belly, pancit canton loaded with lap cheong and shrimp, and a crispy pork belly sinigang in tamarind broth, alongside crab noodles in garlic butter and a panang short rib. The bar leans on a progressive sake list and Japanese whiskies. Happy hour runs Monday through Friday from 4 to 6, with $6 handrolls, $6 bites like adobo pork belly and nori fries, $8 wine, beer and sake and $10 cocktails, and the kitchen serves dinner nightly from 4pm.
No photos yet — be the first to add one.
Have a photo from a recent visit? — customers and business owners both welcome.
Know about a deal here that's not listed? Add it below — we'll verify and publish it.
to suggest a special.
Think Sunda deserves Iconic/Notable or Super Gem status? Tell us why.
to nominate a gem.
Every restaurant, dive, diner, bakery, and beef stand that made its way onto the show — plus an interactive map of every stop.
The Chicago Specials Score: member votes plus our own editorial judgment, updated as new spots earn their place.
Every real, verified Chicago event worth planning around — browse month by month, from this weekend to next summer.
Chicago
