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Restaurants, Food and Drink | Restaurant Week: A look at Saigon Sisters
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Saturday, April 25th 2026

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One of Saigon Sister's main course options for Chicago Restaurant Week features cubes of pork belly, alternating layers of fall-apart-tender meat and meltingly soft fat, paired with a hard-cooked egg in a briny sauce. Pickled cabbage and steamed rice serve as foils for the saucy pork.
Bill Daley/Chicago Tribune
One of Saigon Sister’s main course options for Chicago Restaurant Week features cubes of pork belly, alternating layers of fall-apart-tender meat and meltingly soft fat, paired with a hard-cooked egg in a briny sauce. Pickled cabbage and steamed rice serve as foils for the saucy pork.

Restaurant Week: A look at Saigon Sisters

Chicago Tribune
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A starter option at Saigon Sisters during Chicago Restaurant Week is a vegetarian spring roll stuffed with, among other items, firm slices of golden beets and avocado.

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