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| - AMBIANCE: We came here after we heard this place achieved the dean's list on dirty dining. I was going to only give this place 2 stars (see below) but because this place was not dumpy like other Chinese restaurants and actually was clean and comfortable, this was part of the reason why I raised my rating. It reminded me of when I was a kid in 80s and would go to Steak & Ale with my family. It was very dark inside, which I love when it's 110 degrees outside, with dark furniture and windows you can see out of, unlike other Chinese places where they have to keep their windows shaded or blocked out for some odd reason. But this place has nothing to hide. Upon entering it is nice to see a full bar and to be greeted right away. I believe this is a family restaurant, and you can see the pride in the way the place is kept up. It is super clean, not dusty or dingy, and the bathroom is immaculate. Nice touch, even though the sun had not set yet, was the placement of lit candles on EVERY table, and only a few were occupied. I also noticed a fireplace, which must be nice if they light it in the winter.
FOOD: one word, BLAND! I just don't understand. From appetizer to entree, everything was missing either sweet, salt, or both. The fried wontons could have a used a lot more filling and the "sweet" orangey sauce was not even sweet. What?! The fried dumplings looked like they stuck to the pan, as they were slightly black and some were broken from when they tried to remove from the pan (probably not enough oil, or they walked away for too long). The familiar sauce that came with it was not salty enough so I just used soy sauce. The Kung Pao chicken was unlike any I've had before. Where were the red and green bell peppers? Missing. Where was the heat, even though it was in red to indicate spicy on the menu? Missing. It was just chicken, lots of green onion bottoms, peanuts, and those whole red chiles no one eats but is supposed to add heat. The sesame chicken, usually with a very sweet sauce, was not. The chicken was okay, but slightly overcooked, noticeable by the very dark brown fried coating. I didn't like the tangerine beef: when you have any meat sliced thin, hello, it must be cooked no more than a minute or two or tough, as it was in this case. Think beef jerky. I noticed that the restaurant kept filling up with old people and I thought that maybe a nursing home was nearby, but then it dawned on me; they like bland food so this place was like their mother ship!
SERVICE: This also led me to raise a star as the service was stellar. More than a few people from a couple waitresses to several bussers, took great care of us. They even wrapped the pancakes for our mu shu pork dish for us. Everyone is so friendly and served with a smile, I so want this place to succeed.
Yes, you are in Phoenix and the pickings are slim for the traditional, Americanized, Chinese restaurant that serves the freshest and tastiest food. Add some fresh spice, honey, turbinado sugar, fish sauce, whatever!, just turn it up a notch and watch those cooking temps (don't forget fresh meat and frying oil) and you'll have a winner. Add then add home delivery and you'll corner the market. In the meantime, I have found my current benchmark, Chou's Kitchen in Chandler, and I will have to trek it out there when I want the best, until I find something better.
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