Universal City has six Chinese restaurants, which I find a bit perplexing. They're the second-most popular cuisine offered next to Mexican (chains excluded). It raises two questions: why are there so many of them in such a small city?, and - more importantly - which one is the best? Brad S. investigates.
A Dong bills itself as "A Chinese and Vietnamese Restaurant," but I think the restaurant is more natively the latter. You can tell immediately that this restaurant is not like the other Chinese restaurants - it looks much more professionally designed and the menu consists of dozens of items that are spelled with letters that do not exist in English. Sure, they have some standard lunch specials that are comparable to other Chinese places, but I decided to go my own my and order something from the main menu. I'm not going to try and spell the items here, but I certainly gave the college try when pronouncing them to the guy behind the counter clearly patronizing my butchering of his language.
I grabbed an appetizer - tempura fried vegetables. I'm not generally a fan of the flavor of the tempura, but these fried asparagus, squash, and zucchini were fresh and tasted good, all the same.
During my visits to Universal City's Chinese restaurants, I've opted for the chicken in garlic sauce, partially because I like garlic, partially for the spice, and partially because the name is vague enough for the restaurant to be as imaginative as they like in the creation of the dish, so long as it had the requisite two ingredients. A Dong didn't have anything like this in the lunch specials, but they offered a similar item - numbered somewhere in the high 60s - that was pork in garlic sauce, prepared "Hunan-style." Not being from China, I had to read up on the province and its cuisine. Wikipedia tells me that "Hunan Cuisine is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste." The collection of stir-fried pork, peapods, broccoli, carrots, water chestnuts, and baby corn I received wasn't very oily in comparison to other restaurants I've tried, and there was a nice little heat component - to my surprise - but the variety of fresh vegetables was much more diverse than other restaurants, both in terms of service and preparation. I only made my way through half of the stir-fried mixture, barely touching the rice, but savoring the freshness of the vegetables. The sauce was there, but not overpowering. I wanted to eat more, but the portions was large enough for me to exercise some restraint.
The thing that stuck out to me while I was waiting for my takeout container was green - a lot more of it being served than in other restaurants. It's clear that A Dong is working on a slightly higher level than their pure Chinese counterparts (as their price will indicate), and the next time I visit I will be more inclined to try the Vietnamese offerings. read more