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St. Charles' Liu Brothers Asian Bistro a family affair

Unlike some restaurants, Liu Brothers Asian Bistro doesn't make hungry customers hunt through menus that are unwieldy and often confusing.

Rather, this sensible St. Charles eatery on Main Street, open since early February, gets right down to business. Beijing-trained chef-owners Kevin and David Liu offer diners a focused bill of fare via a tidy, well-thought-out menu.

That approach suits the place well, considering the emphasis on fresh, made-to-order dishes.

Poultry, seafood and beef are properly represented, and there also is a selection of five noodle soup meals. Entree prices are remarkably modest, topping out at $15. No MSG is used, and customers can specify the degree of spiciness they prefer. And while alcohol isn't sold, Liu's encourages patrons to bring their own beer or wine by not imposing a corkage charge.

The 54-seat restaurant makes its home in a strip mall sandwiched between an Oriental rug store and a tobacco and accessories shop. Soothing lighting enhances the atmosphere, and the decor is understated with white linen-draped tables, each with its own fresh rose. An affable, knowledgeable staff further enhanced our comfort.

A recent dinner started with a complimentary amuse: a relish tray with taste portions of spicy beef, marinated cauliflower and spicy rutabaga.

Next, my tablemate and I shared crab rangoon, a tasty starter identified by our server as Liu's most popular appetizer. Six luscious tiny cheese- and crab-filled pockets arrived crispy and hot straight from the fryer. Shanghai egg rolls, mixed chicken lettuce wraps, pot stickers and seafood and sizzling rice soup were among other appetizer options.

For my entree, I opted for the crispy half-duck, which arrived nicely bronzed with the flesh tender and succulent. Sliced pea pods, a dish of plum sauce on the side and a bowl of white rice completed the order. And though the dish was delicious, eating it presented an unavoidable but hardly insurmountable challenge, since many of the rough-chopped pieces inevitably contained bits of bone.

Mu shu shrimp was another excellent main-course dish. The kitchen goes the extra mile by filling four thin crepes with large shrimp and a delicious mix of seasoned cabbage, onions and eggs. Entree choices also included Mongolian and Szechwan chicken, orange beef and pan-fried sea bass plus a handful of vegetable dishes.

Made-in-house desserts are limited and may vary. During my visit chocolate truffles tossed in a rose petal-sugar mix proved irresistible, though a single bite of this superrich treat was enough to temporarily satisfy a craving for something sweet. The rest was boxed and taken home for another day.

A second dessert — on offer but not sampled — featured apple slices roasted with cognac and cinnamon and served with a scoop of vanilla ice cream.

Reservations are accepted, and there's ample parking in the lot fronting the restaurant.

Restaurant reviews are based on one anonymous visit. The Daily Herald does not publish reviews of restaurants it cannot recommend.

  Crab Rangoon is a popular, and rightly so, appetizer at Liu Brothers Asian Bistro in St. Charles. Brian Hill/bhill@dailyherald.com
  David Liu, left, Kevin Hawkins and Kevin Liu opened Liu Brothers Asian Bistro in St. Charles earlier this year. Brian Hill/bhill@dailyherald.com
  Liu Brothers Asian Bistro opened in St. Charles in February. Brian Hill/bhill@dailyherald.com
  Liu Brothers Asian Bistro serves contemporary Chinese cuisine in an uncomplicated setting. Brian Hill/bhill@dailyherald.com

Liu Brothers Asian Bistro

1554 E. Main St., St. Charles, (630) 797-5155,<a href="https://www.facebook.com/liubrothersbistro"> facebook.com/liubrothersbistro</a>

<b>Cuisine:</b> Contemporary Chinese

<b>Setting:</b> Understated strip-mall storefront

<b>Entrees:</b> $7 to $15

<b>Hours:</b> 11 a.m. to 9:30 p.m. Tuesday through Thursday; 11 a.m. to 10 p.m. Friday and Saturday; noon to 9 p.m. Sunday

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