Bryn Mawr’s finest Chinese restaurant offers an experience unlike any other
“We decided to revisit this Main Line institution following its recent crowning by Chinese Restaurant News as the top Chinese restaurant in the country.
The food, as always, was stellar.
Hot and sour soup… actually hits the advertised hot and sour notes with a balance of flavors that set it apart. The spring roll… stood out for the freshness of its vegetables, their snappy textures and bright flavors. Portabella, cremini, and shiitake dumplings tasted like the best fettuccine ai fungi. The dumpling skin was thin and slippery, the mushroom filing rich with just enough melted blue cheese. Miraculous.
Chung-king chicken arrives with a delicate slick of chili-glowing oil, the tender chicken sparked with roughly chopped dried peppers. The fried batter provides a respite from the heat and highlights the complexity of flavor… Desserts were equally well crafted, the homemade green tea – a subtle, delicate way to end the meal.”
Extracts from the review by Brian Freedman
Suburban Life Magazine, March 2011