Authentic Chinese cuisine in new city restaurant

Press, 28 January 1988, Page 22

Authentic Chinese cuisine in new city restaurant

Chinese food has become very popular in Christchurch and an increasing number of restaurants are offering these dishes. The Pearl Ocean restaurant, recently opened at 602 Colombo Street, aims to serve Chinese cuisine which is authentic. It is staffed by Chinese chefs and its manager, Mr Wing Gin, has had many years experience serving Chinese food in Christchurch. Mr Gin came to New Zealand when he was four and grew up here. He says that he has an appreciation of what diners require and he sees his new restaurant as a challenge. “People want to go out and eat quality food without breaking the bank,” he says. The Pearl Ocean is a 8.Y.0. restaurant and caters specially for larger groups as well as families and individuals. “I make everything as authentic as I can and use a variety of products which are imported from China,” Mr Gin says. Imported foodstuffs include Chinese mushrooms, herbs and spices, frozen crab meat and the necessities to make shark fin soup. Different types of noodles are also imported to supplement the plainer noodles available in Christchurch. "In China there are

wide noodles and the rice noodles are also popular. “Local suppliers are assisting with Chinese cuisine, however, by supplying poultry which is dressed for Chinese cooking. We have a special marinade and it goes right through the meat,” Mr Gin says. The Pearl Ocean restaurant will also provide specialised Chinese dishes which are not on the menu providing sufficient notice is given. Mr Gin says there is a high proportion of Chinese people visiting the restaurant and some have come back two or three times. “A Chinese restaurant is a very popular place to dine out because of the separate dishes and everyone in the group can have a taste. “We also have set menus for groups of four or more. These include about six dishes plus dessert of the day and coffee.” Throughout the year there will be changes and additions to the menu as ingredients become available to make some of the more specialised Chinese dishes. Mr Gin says the staff are very willing to advise when diners take their first look at the rather extensive offerings on the menu. “Surprisingly, children often have a complete

understanding of Chinese menus. We had four children in with their parentsi recently and we did not have to explain anything to them. “Children may have discovered that Chinese food is much more exciting than mashed' potatoes,” he says. About 90 per cent of Chinese cooking is preparation and the wok enables high temperatures to be used to bring out the instant flavours from natural foods. “Meat has to be cooked just enough and vegetables should still be crisp.” One of the many interesting lines made at the Pearl Ocean restaurant is the spring rolls which Mr Gin says are unlike those which are usually sampled in Christchurch. “A genuine spring roll should have a combination of meat, bean sprouts and finely cut vegetables. It should be crisp and the flavour of each item should be tasted.” Other favourites include won tons which can be served with a sweet and sour sauce, and roasted spare ribs. The name “Pearl Ocean” suggests that the restaurant might specialise in sea food. Mr Gin says that while Chinese cuisine is very popular in Christchurch, sea food is not. He does, however, offer a range of sea food dishes and he would like to encourage Christchurch people to gain an appreciation of these. He says that more high quality restaurants must benefit Christchurch and especially its large numbers of tourists. The Pearl Ocean restaurant is open every evening and lunch is served Monday to Friday. Smorgasboard lunches are a specialty and the smorgasboard is also available on Sunday evenings.