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City & State or ZIP Tonight, this weekend, May 5th...
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City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Front Burner: Update on Peter Chang’s return to Atlanta, Gillespie talks ice cream

Braised beef

Braised beef

We stopped by Tasty China in Marietta last night with my pal from Knoxville who had introduced me to Hong Kong House — the Peter Chang-touched restaurant there.

We had a pretty great meal, including this platter of tender braised beef coated in gobs of hot chile, Sichuan peppercorn, onion and cilantro. We also spoke with owner Dahe Yang who claims that he has indeed signed a lease on a restaurant space for the wandering Chinese chef Peter Chang, who leaves scores of fans in every restaurant he has touched between Northern Virginia and Atlanta. Yang said that Chang was in New York shopping for dishware. Stay tuned.

In the meantime, we met the new Tasty China chef Jiguo Jiang, who prepared a fantastic meal of mostly vegetarian items for us.

Feast your eyes on:

photo 4

Crispy fried mushroom strips. I was dying for a cocktail to go with this supreme crunchfest.

photo 3

Braised potatoes and eggplant with peppers in a thick, mild soy-based sauce.

photo 1

The best stir-fried cabbage any of us had ever tried. Chef Jiang said that he salts it first before flash-cooking it in the wok. It was crisp and not the slightest bit fibrous or leathery. Amazing.

In other food news:

  • Kevin Gillespie talks to Atlanta Magazine about his plans for a barbecue/ice cream spot. Why not?
  • Spice Market in the W Hotel Midtown will no longer serve lunch.

20 comments Add your comment

[...] This post was mentioned on Twitter by ajcdinecritic, John Kessler. John Kessler said: Front Burner: Update on Peter Chang’s return to Atlanta, Gillespie talks ice cream http://bit.ly/98h2cp [...]

RK

August 5th, 2010
4:49 pm

The dry-fried black mushrooms are the best thing that I’ve had here. They were so good that I even let a friend try the leftovers, and he loved them. I’m really hoping that the new restaurant is where we thought it was…

[...] This post was mentioned on Twitter by LC (@lizacardona), accessAtlanta. accessAtlanta said: Foodies will be delighted to hear that the mysterious Peter Chang is rumored to be returning to Atlanta. http://bit.ly/9KXudM [...]

Kev

August 6th, 2010
4:06 am

When Peter Chang comes to my house and cooks dinner for me I’ll believe he’s back for good.

chang located? « whine me dine me

August 6th, 2010
8:16 am

[...] i feel a road trip coming on. [...]

Kar

August 6th, 2010
9:59 am

It looks like they fry everything in a brown sauce. Maybe it doesn’t taste like Panda Express but it kind of looks like it. Don’t they do some vibrant veggie dishes?

just wondering

August 6th, 2010
1:53 pm

Again, enough with Gillespie. Who cares what he does?!

RxD

August 6th, 2010
4:17 pm

My last lunch visit to Tasty China, a few weeks back, was disappointing – the fish w/onions, szechuan peppers, before a highlight, was a bit flat on the seasoning. These dishes look great. Time for another trip!

real food

August 6th, 2010
7:43 pm

Why don’t you give us some real food news-like the Varsity, Jr. closing in two weeks after 45 years?!

the fish

August 6th, 2010
11:29 pm

Didn’t have a great first experience at Tasty China. Gave it a try again tonight after reading this blog. It was freaking delicious!! The hot and numbing beef rolls lived up to its name. The skillet chicken was excellent; it reminded us of Indian food. Loved the cabbage. The fried mushrooms were just killer. Crispy and light on the outside and then just melt-in-your-mouth on the inside. Amazing.
Can’t wait to go back. Our kids who generally eat everything might not bite on this one (spicy, spicy, spicy), but no worries…we’ll be back!!

Gabrielle

August 7th, 2010
11:36 am

I’m with Kar, I tire of all the brown sauce-drowned dishes at Chinese restaurants. Still haven’t tried Tasty China, but I find that most will substitute a lighter white sauce, with ginger and garlic, if asked.

B. Thenet

August 7th, 2010
12:28 pm

What terrific news, I had heard that Tasty China was interested in another location, did not know they were going to bring back Chang.

And if you have not visited Tasty China, take the time to go. This is not your standard Chinese restaurant by any stretch. Whether you are an adventurous eater, or just like the standards….good stuff.

Son of Puerquito

August 9th, 2010
2:52 pm

@ just wondering: Kevin Gillespie is the most amazing Chef Atlanta has ever known.
BBQ & Ice Cream! pure genius.
Only KG would think of combining to delicious things.

Johnnie McKenzie

August 10th, 2010
1:02 pm

We ate at Tasty China last Friday night. It was one of the worst, if not the worst, meal I’ve had anywhere. We ordered soup dumplings. After over 30 minutes the waitress brought out meat dumplings but by that time we didn’t even ask for an explanation. We ordered the fried pumpkin cakes and they were just a fried clump of pumpkin puree with some sort of peanut butter-plum gunk in the middle. But since there were no soup dumplings in sight, we ate one each. Then we ordered a tofu, chicken, something stir fry. It was so greasy it could hardly stay on the plate. Folks, remember Scovil units do not equal taste. The only good thing to come from our visit to Tasteless China was our discover of the Mediterranian grocery store next door. Found a couple spices we haven’t seen elsewhere (Sumac) and met the nicest folks there. Needless to say, my solution to our Tasty China debacle – don’t go there again.

Steven A.

August 11th, 2010
1:42 pm

Johnnie: Sorry you had a bad meal, but it does sound like you may have ordered poorly. I’ve eaten at TC 20 or so times, and had some great meals and some mediocre, but never a bad one. It should be remembered first and foremost that TC specializes in Sichuan dishes, so non-Sichuan items like soup dumplings may be a crap shoot (I tried them there once in the past and was not impressed, and they did not take 30 mins to come out). Try now-immortal classics like the dry-fried eggplant, fish coriander rolls, etc. to get a better barometer of what the restaurant is capable of.

TC Fan

August 11th, 2010
3:34 pm

Johnnie: That’s what you get for ordering off of the “American menu.” (that’s what the TC servers call it, not me!) Stick to what TC is good at doing, Sichuan, and you’ll have a much better experience next time. Dry fried green beans, broccoli in spicy garlic sauce, chinese orange beef (not American!), fish in black bean sauce, salt and pepper shrimp, pork meatball, Chinese salad, and my favorite Shan City chicken. And don’t be afraid to ask for a recommendation or two from the servers. That’s how we found out about most of our favorite dishes!

BC

August 12th, 2010
9:41 am

Lack of leafy green vegetable dishes at Tasty China has been a drawback. Basically you have been limited to chopped cabbage in red oil or pork shreds with preserved cabbage. I really like the dry fried egg plant and so on, but the cabbage stir fry pictures looks like a good thing.

Basically Steven A. is right. Go for the things they do well and there is nothing like it. I’d have to add the ground fish with coriander to any list.

jerry

August 13th, 2010
8:00 pm

so where is the food network or bravo on this??? hell – seeing chang on iron chef would ROCK

Dr.Vino

August 15th, 2010
2:07 am

Just was there. The venerable ‘ghost’ chef Peter Chang will be back Monday. Stay tuned. New restaurant to open closer to midtown.

lal

August 26th, 2010
11:40 pm

Was there today, and lucky us, Peter Chang was cooking. I didn’t know until I told the staff the food was extra special delicious today. When they told me he was cooking, I said “I knew it!”. They told me I had a smart tongue! Haha! Tried the stir fried cabbage, BTW, it was awesome!