By Kiat-Sing Teo
Mysterious and a tad shy, the latest addition to Grand Restaurant’s ever growing family of staff, Eric Zhang is every bit as boyish as a cover boy should be. But beneath his reticent self, there is a confident and experienced manager. Eric seizes the reins, taking charge of this summer’s menu and charges towards bolder tastes and new ingredients guaranteed to sweep you off your feet.
Since its opening, Grand Restaurant has earned its reputation with faithful observation of authentic Yue and Szechuan cuisine, perfecting the art of complex Chinese cooking, with techniques such as stir-frying, frying, stewing, boiling, braising or cooking with the ceramic Chinese pot, all to precise temperatures and exact timing, demanding dedicated attention to ingredients, presentation, fragrance, and above all, taste. The flexible and talented cooks at Grand are more than wok ready to whip up almost any whim that captures your fancy.
Apart from having one of the largest fresh seafood aquariums in Flushing and its surrounding areas, Grand Restaurant also serves hand-made Dim Sum on steamy pushcarts, the traditional way. Loyal patrons arrive singly, in couples or quite often, in droves, with generations of family members in tow. All coming to enjoy the posh and almost luxurious atmosphere, and to be pampered by the well-trained wait staff; the entire experience to be had, at a shockingly reasonable price.
What more can be added to that which is near perfect? Eric points to the latest seafood imports lying low in the turquoise blue tanks; crystal crabs – albino, with oversized claws and pincers, tiger fish – rare and edible, and coral fish – formidable and heavy looking, imported all the way from Vietnam. Some of these are ‘unheard of’, but nevertheless welcomed, since the human palate is seemingly insatiable in craving for new sensations and tastes. No need to worry, the heroic chefs at Grand Restaurant will do your bidding and wrestle these exotics on your behalf.
This summer’s promotion is a list of carefully created dishes tweaked to compliment the season; fish with orange peel, crispy chicken with garlic flake, beef with bitter melon, winter melon with mixed seafood, salt and pepper shrimp and sautéed cabbage with sliced dry squid. The list is 10 courses in length. Thirst quenching citrus to refresh and awaken the senses dulled by the hot weather, gravy drenched sautéed vegetables with parched, dried and chewy delights, all clearly designed to bring down the summer heat, reflecting the Chinese philosophy of seeking tranquility and balance. All these are offered at the very reasonable price of $9.99 per dish (Mondays to Fridays), ensuring any imbalances in your wallet will be simultaneously restored. Eric was pleased to let Asian Fusion know that his team has spruced up their service, tightening co-ordination between the kitchen and servers, so that your meal reaches your table always fresh and piping hot. No doubt, this season speaks volumes about the direction Grand Restaurant is heading towards, exemplifying their intention to stay competitive as the first choice restaurant for any occasion.