Mandarin House specialty is `just good Chinese food'

Restaurant profile

September 05, 2002|By Jody K. Vilschick | Jody K. Vilschick,SPECIAL TO THE SUN

All the entrees you expect to find at a Chinese restaurant, such as General Tso's chicken, beef with broccoli and other favorites, are offered on the Mandarin House menu. "Our specialty is just good Chinese food," said James Kong, the restaurant's owner.

Under "Chef's Suggestions" are Empress chicken (chicken chunks dipped in egg batter and lightly fried, then sauteed in a sauce), Quadruple Fragrance Combination (shrimp, scallop, crabmeat and vegetables served on a hot plate), Sauteed Double Flavors (shrimp and shredded garlic chicken served side by side), Cleopatra chicken (golden fried white meat chicken with a spicy ginger sweet and sour sauce), honey sesame beef (chunks of beef with sesame in a honey sweet sauce) and sizzling black pepper steak (tenderloin steak sauteed with wine and black pepper served on a hot platter).

A variety of poultry entrees includes Sha Cha chicken (sliced chicken sauteed with broccoli in a Malaysian barbecue sauce), Morengo Delight (baby shrimp and diced chicken sauteed with ruby pepper, onion and peanuts in a hot plum sauce) and Peking duck (seasoned duckling slowly grilled over an open fire until the skin is golden and crispy and served with spring onions, hoisin sauce and pancakes).

Beef entrees include mushroom beef (sliced beef sauteed with bamboo shoots and black mushrooms in a brown sauce) and Double Delight (shredded beef and chicken with snow peas and bamboo shoots in Peking sauce).

Pork entrees include Hunan pork (shredded pork with Chinese cabbage in a spicy house sauce) and Double Cooked pork (sliced pork with cabbage, mushrooms and spring onions in a hot spicy sauce).

The restaurant also offers a variety of seafood entrees, such as coral shrimp (jumbo shrimp sauteed with broccoli and snow peas in a hot spicy sauce), Chef's Delight (sea scallops and shrimp sauteed with broccoli, snow peas, straw mushrooms and carrots in a light sauce) and Szechwan scallops with vegetables (sea scallops toss-fried with snow peas, straw mushrooms and baby corn in a spicy sauce).

Also available is a variety of fried rice, lo mein and chow mein choices, including Singapore rice noodles (curried rice noodles with a variety of Chinese vegetables) and House Chow Foon (baby shrimp, beef and chicken with vegetables in a brown sauce, topped with chow foon noodles).

The soups go beyond the traditional hot and sour or wonton soups to include subgum wonton soup, tofu and vegetable soup, and king crabmeat and asparagus soup.

The restaurant, open for 12 years, has developed quite a following, Kong says. "A lot of our customers have been coming since we opened," he said. "They only stop coming when they move away."

Mandarin House

Where: Whiskey Bottom Shopping Center, 9105-C All Saints Road, North Laurel; 301-604-7234.

Hours: 11:30 a.m. to 10 p.m. Monday through Thursday; 11:30 a.m. to 10:30 p.m. Friday and Saturday; noon to 9 p.m. Sunday.

Prices: $6.75 to $9.95.

Credit cards: Visa, MasterCard, Discover

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