Today’s review is for Chang Shou’s (CS) restaurant at Cache Creek Resort in Brooks, California. This stellar restaurant features a menu which honors five distinct Pacific Rim cuisines: Mandarin, Cantonese, Szechwan, Vietnamese, and Korean. Dishes are prepared in the exhibition-style kitchen which includes a hanging duck display and noodle station. The tempting selection of authentic cuisines are superbly prepared and presented, very reminiscent of my Dad’s northern style Mandarin cuisine restaurant (The Peking), once located in downtown Washington, D.C., which was often frequented by the famous, the powerful, and the rich, from all over the U.S. and abroad. CS highlights a delightful and delicious dining experience, all for under $60 for two people.
I don’t normally venture off in my reviews outside of the San Francisco Bay Area (about two hours drive), however, this stellar restaurant is deserving of mention as it truly prepares dishes in the best traditional style of Chinese cooking. We (my wife and I) always order the Roasted Duck Egg Roll appetizer dish, as it exemplifies the epitome in Asian cuisine, with its combination of freshly cooked roast duck, black mushrooms and vegetables, and a superb sweet/sour ginger sauce for dipping. We also enjoy the Chinese Chicken Salad dish ($7.95) which comes with shredded chicken, preserved cucumbers, toasted almonds, tomatoes, in a sweet and sour vinaigrette. On occasion, we also order the Pot Stickers, filled with mixed ground pork and chives, a truly epicurean delight ($6.95 for six dumplings).
When we were there last in early April 2011, for our Anniversary, my wife had the Honey Garlic Pork Chops ($12.95) and I had the New York Steak Stir Fry (with onions, scallions, and red and green peppers for $19.95). Both dishes were prepared to perfection, served with fried and steamed rice, respectively. I also had a Tsingtao Beer, served ice cold in a special mug, which complimented my meal perfectly. Jasmine tea was also served, a very flavorful traditional Chinese tea.
In the past, we have also ordered the catfish soup ($17.95), filled with generous portions of fish, baby bok choy and clear long rice noodles. I also liked their Rice Congee Fish Fillet dish (sliced orange ruffy filet marinated in ginger and white pepper, cooked with rice porridge for $12.95), a very traditional Chinese staple.
The menu is quite extensive, and we try and order something new everytime we visit. The service is always friendly, courteous and prompt, and I give Chang Shou’s 4 stars out of a possible five for todays review May 17, 2011.