Filed under: Takeout Treasures by Ari Bendersky Oct 31, 2011, 11:05am CDT Share this story Share this on Facebook Share this on Twitter Share All sharing options Share All sharing options for: Takeout Treasures Pocket Flipboard Email Chef: Bill KimRestaurant: MingHinThe order: Razor or baby clams with black bean sauce followed by rice noodles that are shaped like tootsie rolls with XO sauce, lemongrass and garlic pork ribs. [Takeout Treasures] [Photo: Adam Bai] More From Eater Chicago Sign up for the newsletter Eater Chicago Sign up for our newsletter. Thanks for signing up! Check your inbox for a welcome email. Email (required) By submitting your email, you agree to our Terms and Privacy Notice. You can opt out at any time. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Subscribe The Latest A Sicilian Street Food Vendor Finds a Permanent Home in Edgewater and Five More Openings By Naomi Waxman, Aimee Levitt, and 1 more The Museum of Ice Cream Sets an Opening Date and Nine More Upcoming Bars and Restaurants to Know By Naomi Waxman and Aimee Levitt Where to Eat at Chicago O'Hare International Airport (ORD) By Jeffy Mai and Ashok Selvam Where to Eat at Chicago Midway International Airport (MDW) By Jeffy Mai and Ashok Selvam 1 comment / new A New Black-Owned Development With Restaurants Breaks Ground in Washington Park By Aimee Levitt Burger Joint Maillard Tavern to Close Next Week, Another Pandemic Casualty By Aimee Levitt