Touring China via Panda Palace
Sampling China’s cuisines has become easier since the opening of Panda Palace in Manchester.
“It’s a journey we’ve undertaken to bring the different styles of Chinese cooking to West County,” said James Zhang, who along with Peter Wang and Joanne Tien has successfully brought a variety of Imperial China’s cuisines conveniently together under one roof.
Sichuan (Szechuan), Hunan, Shanghai and Cantonese styles along with what Zhang calls American Chinese fill Panda Palace’s seven-page gourmet-inspired menu.
“American Chinese dishes are items like General Tao Chicken or anything sweet and sour,” Zhang said. “Those are dishes you won’t find in China – only in the U.S.”
American Chinese dishes are sweeter and milder than most traditional Chinese recipes. Sichuan/Szechuan and Hunan styles are known for their spiciness and use of chili peppers, garlic and the fragrant Szechuan peppercorn. Cantonese style is lighter and mellow, while Shanghai style utilizes ingredients and cooking techniques that produce such signature red-cooked dishes as Shanghai duck.
Besides menu items, Panda Palace chefs create a new dish every week.
“It’s part of our mission to introduce new contemporary Chinese dishes to people,” said Zhang, adding that dishes always are changing. “Even in China our traditional dishes are changing.”
Menu choices number more than 100. Deciding what to order is a challenge when American favorites as Sesame Chicken, Mongolian Beef and Crab Rangoon vie for attention with dishes like Shanghai Duck, Sichuan Beef and Royal Beef. Solution: Order several and share.
All dishes arrive beautifully plated and expertly prepared. Most are created with exotic house-made sauces, such as the chili oil, which contains 12 aromatic spices and chilies, processing a subtle flavor balance of spicy-hot that is almost good enough to drink but is great as a dipping sauce with a steamed bun.
“We’re proud that we make all our own sauces,” Zhang said. “It’s just another one of the things we do different that makes our food better.”
Unusual dishes not easily found at Midwestern Chinese restaurants are Feng Zhua (chicken feet) and Steamed Buns, a feather light, sponge-like wheat flour bun served plain or stuffed with fillings such as a sweet bean paste, a featured item during the recent Chinese Moon Festival. Both Feng Zhua and Steamed Buns are considered Dim Sum – the Chinese equivalent of small plates that range from savory to sweet. Included among Panda Palace’s Dim Sum delicacies are dumplings and pot stickers, pork ribs and scallion cakes. Dining Dim Sum allows for the ultimate sampling experience. Panda Palace features Dim Sum each Saturday and Sunday and is a must for all foodies.
Beyond the homemade sauces, noodles and five cooking styles, passion is the main ingredient that defines Panda Palace, binding together the restaurant’s food loving partners and driving them to create magical meals.
“It makes a difference to love your culture and your food, and we’re all food lovers here,” Zhang said.
Panda Palace
17 Nationalway Shopping Center (141 at Manchester)
Manchester
(636) 527-8989
Hours: 11 a.m. to 9 p.m., Sunday – Saturday
mypandapalace.com
