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Rated “Best Chinese” more than 10 years in a row!

Best Asian Fusion Restaurant 2013

It’s no surprise that this Main Line mainstay continues to thrive with its consistently excellent Asian and Western cuisine and high-style modern décor. It deserves the more than 40 “Best Chinese” awards granted by various area and national publications.

The Peking Duck, carved tableside, is superb, as are the Crab Cakes with wine sauce, courtesy of two kitchens, one Chinese, one Western. Chinese favorites include Spicy Crispy Orange Beef and Mandarin Sweet and Sour Pork. Grilled Scottish Salmon is a showpiece for the Western chef, while Veal Escallops with Black Bean Sauce and rice wine makes fusion fans happy.

“Worldly delights await.”

February 28, 2012

For my two companions, experiencing Yangming for the first time, the terra cotta warrior triggered memories of their recent visit to China. They savored the Chinese specialties and were pleasantly surprised by the variety and quality of international and American choices. Check this out, they said, noting the winter apple/Vermont cheddar salad, with toasted pumpkin seeds, dried cranberries, and apple cider/maple vinaigrette on the seasonal menu. The salad also illustrated their adherence to the local/seasonal standards we’ve come to expect.

The elegant ambiance impressed my guests, too. White tablecloths, stylishly modern lighting, intriguing calligraphy canvases and the beautiful etched-glass panels that divide various rooms add up to a fine-dining feel.

A delicious fusion of the traditional and cutting-edge”

October 30, 2009

The traditional and the cutting-edge fuse deliciously and stylishly at this thriving Main Line restaurant. Chinese classics like Mu Shu pork and Peking duck share menu space with American/International favorites such as superb wine-sauced crab cakes, and delectable desserts. The secret: two autonomous kitchens, one Western and one Chinese, each with its own chef and managers.
I’ve always enjoyed everything I’ve had here over 10-plus years. The savvy chefs stay on top of trends, buying from local farmers and other sources, organic when available,

The staff never seems to miss a beat. Every time our young server brought something new or cleared a dish, he carefully arranged or re-arranged everything, fresh flowers included, on the pristine white tablecloth. And we watched with admiration as another server quickly and skillfully boned a whole fish at an adjacent table.

The skin crackled as we bit into the Crispy Spring Rolls filled with lightly seasoned chopped shrimp, chicken and various vegetables, kicked up a bit by the conventional mustard and duck sauces. Jumbo Shrimp with Honey Walnuts charmed as much as ever with its tender shrimp in a garlicky sauce and crunchy honeyed walnuts. Winner of the evening’s best-looking presentation award, Seafood in Flower Basket  featured an elaborate noodle container filled with a colorful toss of shellfish and vegetables. A light sauce with ginger and garlic flavors coated the shrimp, scallops, broccoli, snow peas and slivers of green and yellow bell pepper, topped with a large crawfish.

The wine list is extensive and notable. And a friend who is a long-time customer cheers Yangming’s “excellent martinis.”

Our intentions to have “just one bite” evaporated with our first taste of the Cappuccino Crème Brûlée ($5.95) and Chocolate Toffee Tarte ($5.95). The crackly topping/smooth custard characteristics that make crème brûlée so irresistible were bolstered with true chocolate/coffee flavors. Between forkfuls of the tarte, we cheered the crunchy pecan crust, rich chocolate toffee mousse and classic chocolate ganache.

Fortune cookies dipped in excellent dark chocolate — talk about fusion! — sent us home happy.