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Flavors that are ready to mingle

Columns What's Cooking?

August 31, 2014

Story By: Rachel Breit | Photos by: Rachel Breit

There are no mixed messages here. Asian Mix is the destination for high quality Asian fare that’s ready in a jiff. Its owner, the ever cheerful and amiable Daniel Leung, shares three of his customers’ favorites.

Though the eatery is host to a variety of dishes, Roast Duck Hong Kong Style ($12, half) is a signature item. Its recipe is based on one used at a famous roast duck eatery in Hong Kong, which was passed down to Asian Mix’s head chef Jason Ruan. Special attention is lavished on the bird during each step of preparation. High quality, well-muscled ducks are hung to marinate overnight, then roasted — some in the morning and some in the afternoon to ensure peak freshness — until the meat is tender and the skin golden. The unctuous meat is served with rich sauce made with the poultry’s cooking juices. “Be sure to dip the meat in the sauce,” advises Leung.

Young Chow Fried Rice ($9) is another classic. Whereas other Chinese preparations call for the drier jasmine rice, Ruan uses Japanese sticky rice to keep the final product moist and fluffy. Chock-full of diced shrimp, house-made shredded barbecue pork and scrambled egg, the naturally flavorful fried rice is only simply seasoned with salt and sliced green onions.

Pork Chop with Salt and Pepper ($8.95) “is a dish for everyone,” says Leung. It’s not too spicy for kids, it’s great for meat lovers and it’s the perfect snack to serve alongside some brewskis. The hunks of pork are cut to a precise thickness, determined by years of experience, to keep them juicy. The lightly breaded morsels are first deep fried in fresh oil, then stir fried with “a lot” of minced garlic, salt and pepper, red pepper and green onions for a punch of flavor.

No matter if you are eating in or grabbing to go, it’s clear: Asian Mix has just the combo for you.

Asian Mix

1234 S. Beretania St.
521-1688
Daily, 10:30 a.m.-8:30 p.m.

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