Location: 13 E. 37th St, New York, NY 10016
Telephone: +1 212 213 2810
http://cafechinanyc.com/about.html
One of the things I love about life is diversity - food, people, culture. People and cultures can be so different and vast - however food always brings the two together, surpassing the language barriers or cultural challenges. Through food and wine is how I prefer to explore new countries and cultures. Having been based in Israel the past 4 months has showed me a lot in terms of a different way of life, living, culture, and way of thought. I am extremely fortunate to have the opportunity to immerse into a completely different culture whilst comparing it all the European, American, Asian, and other Middle Eastern cultures experienced thus far. Exploring the food and wine of all places visited is one of the best ways to understand a culture - getting right into the heart and terroir of how and what people eat - and understanding why and how they came to love their signature dishes, usually the simple, classic ones. Speaking with the local chefs, talking with the wine makers, this helps one to understand the true terrain of any region. Much like wine and its terroir, people and its land by which their food comes from, can dispell a lot of the cultural mysteries that make up a place.
I include the above preamble because upon reflection, I am reminded that no matter where I am, somehow I always come to crave the food of my blood. I think most people can relate - Spanish love their tapas, Italians love their pasta, French love their baguette et les fromages, Middle Easterns love their shawarma, pita, and hummus, etc. Me, though I consider myself a citizen of the world - by blood I am Taiwanese, and so Chinese food - Taiwan style or made the world famous Szechuan style - is the kind of food that makes me feel "at home." So, living in the Middle East, without easy access to authentic Chinese food, naturally my body craved it after some time and needed a recharge. What can I say, I am a woman of varied tastes! I like everything!
Yesterday I landed back in New York City for holiday respite. In good hands, I was given a glass of Freixenet Cordon Negro Brut Extray Dry as an 8am morning welcome drink. Instant gratification! http://www.freixenetusa.com/cordon-negro-brut-extra-dry-sparkling-wine.php
After that, came a slow morning of New York City breakfast and coffee, some errands (ie, fixing my Ferragammo eel snakeskin pumps at the corner shoe cobbler), and of course, my trusty wine assistant supplied me with a few printed articles of new Chinese restaurants all recently reviewed in NY Times, for me to choose that evening's dinner spot. We also mixed in some Sherry tastings at home that afternoon as we tried to pair which would best suit an upcoming dessert to be published in writing by a notable Chef.
Sherries we tasted: Osborne Sweet Sherry Pedro Ximenez and Armada Rich Cream Oloroso Sandeman.
I came to choose Cafe China because its menu online listed Cold Dishes which brought me back to meals eaten with my family on weekends and in Taiwan. Bang-Bang Chicken, Spicy Chengdu Wonton, Spicy Beef Tendon, and classic Snow-Pea Shoots sauteed in garlic. These were all authentic dishes, and it was the closest I could get short of flying direct to Taipei. The ambience also depicted Shanghai 1930s which felt attractive to me.
And so after my classic jet lag siesta pre-fiesta, we showed up for 930pm dinner at Cafe China and I was put to strict orders to order more than what we could eat - typical Soledad style because I want to try everything like Dim Sum! Easily accomplished, I went down the menu list and tick-tick-ticked one item off after the other. Our bright and enthusiastic waiter named Hardy, from Mongolia, became more and more excited with each dish I ordered, as he quickly realized that I was ordering the best dishes in the house. Of course! We instantly bonded and diverted to speaking Mandarin Chinese as he shared some of the nuances between dishes. I was ecstatic for all that was to come next. We also learned that the Chef was a non-American speaking Chinese from Chengdu - and this is exactly what I wanted to hear. Authentic Chinese cooking in New York City, from the mainland.
Cafe China is a newer restaurant owned by an educated and accomplished Chinese ex-pat husband and wife team with notable experiences both from Wall Street. Truly heartwarming service and experience in a cozy Shanghai 1930's ambience - cooking by an authentic Chinese Chef using the freshest and most tender ingredients.
Being a globally well-traveled Taiwanese girl, I am very thankful to have replenished my soul by eating the foods that make me feel like home.
Cold Dish: Bang Bang Chicken (shredded chicken in sesame sauce).
Cold Dish: Baby Cucumber (young cucumber in garlic sauce).
Cold Dish: Sliced Conch in Chili Oil
Vegetable: Snow Pea Shoots with Garlic.
Dim Sum: Dan Dan Noodles (noodles with minced pork).
Dim Sum: Spicy Chengdu Wonton (wonton in Schechuan peppercorn & vinegarette).
Cold Dish; Ginger-flavored Bitter Melon
Entree: Braised Pork Szechuan Style (pork belly in pickled mustard green shoots). *CLASSIC DISH!!*
Entree: Tea Smoked Duck (bone-in duck, crispy outside & tender inside).
Entree: Steamed Whole Fish (whole tilapia steamed with ginger & scallion).
Take-Out Menu on Classic 1930s poster.
Naturally, as two sommeliers would have it, we came in with our own loot of wines and tested the pairings with all our Chinese dishes that night. Vouvray, Mosel Riesling, Rose, and a Beaujalais.
