Chinese food locals love

FOR the Chinese food Cebuanos love, the place to go to, for about three generations now, has been Majestic Restaurant. It had its beginnings at Colon St., Cebu City in the ‘50s.

According to Anthony Chang, a group of Chinese chefs opened the restaurant. And when they left, the Changs took over. Unfortunately, the Colon place burned down and it was several years later, sometime in the mid-’80s, that a second generation Chang, Winglip, took over and brought it to Gen. Maxilom Ave. (better known as Mango Avenue) in what was then known as the Belvic (theater) building. In 1995, Majestic relocated to SM City Cebu where it still is today.

Anthony is a third generation Chang. Like his cousin Richard C. Li, they had been working with Majestic restaurant but it was only about four years ago when they took over the reins of running the restaurant themselves. Anthony is management director while Richard is administration director. They were the ones responsible for the opening of the restaurant two years ago at Ayala Center Cebu which they opted to have a modern look. This is the same as well for its branch in SM Seaside City, which opened a year ago. There are no Chinese lanterns or round tables like typical Chinese restaurants in these outlets. Its only concession to “Chinese,” said Richard, are the lattice dividers. Anthony adds that the kitchen is modern, the chefs and cooks are professionals, and the serving staff are well trained to ensure customer satisfaction. “We also have a food safety officer in our outlets,” Richard said.

The look and atmosphere may be new but food-wise, the old favorites can still be had: Pancit canton, lumpia shanghai, bird’s nest soup, buttered chicken, sweet and sour pork, Majestic fried rice, Majestic fried chicken, chowpatchin, patatim, beef with broccoli, shrimp and bacon rolls, all of which are still the restaurant’s top sellers. Anthony has added lechon macau, fish fillet taosi, spicy garlic spare ribs, and braised beef in clay pot (the beef is very tender and is imported), which are also selling very well.

Anthony is the one who thinks of new dishes and is right now thinking of adding a dish with ampalaya in it. “There’s no Chinese restaurant in Manila (the country’s capital) without a meat dish with ampalaya,” Richard said.

To make choosing dishes and sticking to a budget simpler for its customers, Majestic offers set menus good for four that include rice, soups, noodles, two main dishes and dessert. And for merienda, it also offers individual snack combos: rice, wok-fried and noodle soup combos. These snacks are available between 2 p.m. and 5:30 p.m. and are reasonably priced.

Anthony is proud of his halo-halo concoction which has been deemed the best in Cebu by SunStar Best of Cebu. And it is truly a great treat, with shaved ice the texture and taste almost of ice cream. It can be considered a snack by itself and is a worthy addition to the Majestic dessert menu.

With Anthony and Richard at its helm, Majestic restaurant continues to give its clients good Chinese food at really reasonable prices. It is proving to be not only the restaurant with Chinese food the old folks loved but also the Chinese restaurant the new generation is learning to love.

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