I love travelling and writing, meeting people and experiencing foodie places.
Published June 7th 2015
Superb Chinese with peace and love
The noise from the main road was demanding and hectic and often tiring. Cars, buses, trucks competed for a vacant space in an adjacent lane to advance closer to their destination. Thankfully the New China Restaurant is a wonderful respite from the stressful conditions outside.
We drove through the side streets of West Ryde, carefully avoiding Victoria Road. Once inside the New China Restaurant, peace descended and our serenity restored. Though it is a moderate sized restaurant, it was very quiet inside. We were their first customers for the evening. A large family group arrived later.
The restaurant's cuisine is mainly from the Szechuan Province. One companion ordered a dish with the captivating name, Stir-fried Tea Tree Mushroom with Pork in Stone Pot. My companion likes to try unusual cuisine. My other companion ordered the Chinese-style BBQ Duck. I ordered my standard Chinese fare, Sweet and Sour Pork. While we waited for our meals, we strolled through the restaurant admiring the photos on the walls.
There was a by-line placed next to some of these photos explaining that Mr. Lee, the part owner of this restaurant, loves photography and has taken many of the photos on the wall. The photos are wonderful shots of Tibetan life. According to the by-line, Mr. Lee travels to Tibet once a year "to experience the free and quiet lifestyle where he has made numerous endowments to the aged care and orphanage facilities…."
More photos were exhibited down the centre of the restaurant in a long window casing. These photos were taken by Mr. Huake Xue, a mentor of Mr. Lee. It is an interesting and poignant display taking centre stage within this restaurant.
The Sweet and Sour Pork was the first dish to arrive. This would have to be one of the best Sweet and Sour's I've tried over the years. It was not sickly sweet, which I've had the misfortune to taste at clubs and restaurants over the years. It was a delicious chunky pork with pineapple and capsicums and a sprinkle of sesame seeds. I would definitely return to this restaurant for this sweet and sour.
The BBQ Duck was next in line. The duck was nice but a bit dry. The outer part of the duck was very tasty, but the meat seemed a tad overcooked. My companion loved the whole dish, so it would take a brave person to argue with someone who was wielding a duck leg.
The last to arrive was the dish of the night. The extraordinarily named Stir-fried Tea Tree Mushroom with Pork in Stone Pot – a bit of a mouthful to say, but beautiful in the mouth nonetheless. The three of us dug ferociously into this steaming pot leaving my companion to call a halt to this degustation so he could enjoy his meal before the pot was drained of its juicy sauce.
Stir-fried Tea Tree Mushroom with Pork in Stone Pot