NOTHING beats dining on tried, tested and true classics. Tao Yuan is a Chinese seafood restaurant that has been serving reasonable and nourishing comfort food since 2013. At J Centre Mall (second level), A.S. Fortuna St., Mandaue City.
The owner is well-respected and highly acclaimed big man Justin Uy. What is considered to be everyday fare Chinese food like yang chow fried rice, buttery lemon chicken and sweet and sour pork make eating a pleasure at Tao Yuan. A treasure of flavors is on the menu: braised pork belly parcels with taro, mixed pork and preserved radish omelet, wok stir fried pork spareribs with black beans and bell pepper, abalone supreme, roasted Peking duck, Singaporean Hainanese chicken, steamed crab rice in a basket and steamed eel with taosi and chili.
Swimming in the aquarium is the bulldog-like stone fish that Japanese, Chinese and Korean nationals all clamor for because of its nourishing effects; crabs are alive and kicking for the famous chili crab dishes; Lapu-Lapu and shrimps are also in the aquarium waiting to be picked by the chef for seafood specialities; and dishes are cooked without monosodium glutamate, said Iya, the attentive and likeable manager.
This writer’s party was warmly welcomed into a function room with the aroma of steaming hot dishes. While we waited, soy peanuts and hot tea were served. The creamy texture of the golden seafood soup fit for a king is blended with squash and melt-in-your-mouth seafood bits. Sautéed crab and ginger with onions was the highlight of the meal and the fresh sautéed shrimp tickled the palate.
The Tao Yuan fried rice topped with flaked dried fish and scallops is a meal in itself. An interesting vegetable combination of lettuce and bamboo shoots with achoi vege is delectable and healthful. Like a mini lauriat is the tender fish fillet with waldz sauce. For dessert are the white and lavender striped warm taro buns.
The art of Chinese cooking is indeed an impressively good tempest of deliciousness.
Published in the SunStar Cebu newspaper on September 23, 2017.
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