Cuisine:

• Chinese
• Asian
• Fusion

Mandarin Express Description:
Owned by Dan Chang and Kim Truong. With the first taste of a Mandarin Express dish, diners and restaurant critics alike have become and remained loyal over the past two decades.
Master Chef Dan Chang offers a unique "Chinese Fusion," which combines the tastes of the many provinces of Chinese with Vietnamese, Thai, Indian, French, and American cuisines. Dan Chang's specialty is found in his blend of spices and seasonings, which he carefully selects to bring out the ultimate flavor in his culinary masterpieces such as Honey Mustard Shrimp.
Mandarin Express isn't much to look at. The Formica tables and mirrored walls truly encourage take-out, but the service from owner Kim Truong is so helpful you might want to make your first meal there a dine-in experience. You'll get to see chef Dan Chang's interesting creations plated on china, which is how they shine. Truong will help you choose an entrée from the almost endless list by zeroing in on what protein you like (tofu, shrimp, pork, beef, seitan or duck). Then she'll gauge your tolerance for heat (mild to mind-blowing). And finally she'll assess how adventuresome you're feeling (not so much or knock my socks off). Some of the wilder options include an unusual shrimp dish with pecans and a strong balsamic reduction dusted in cocoa powder. A Korean pear purée is available over chicken, beef or shrimp, as is the blueberry-plum wine sauce. North Arctic clams come with a French basil sauce. The prices are quite high for food served in zero atmosphere---figure around $20 for a dish of moderate proportions---but chef Chang works hard to find organic ingredients of the highest quality.


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