Eatery Blends High Quality With Low PriceA La Carte
September 30, 2018
Story By: Randy Dela Cruz | Photos by: Randy Dela Cruz
Delicious restaurant-quality food isn’t usually found with an affordable price tag, but somehow, Asian Mix delivers both.
Since establishing its current location at South Beretania Street in 2012, Asian Mix has built a reputation among locals and visitors alike as the go-to place for satisfying Chinese meals at a price that won’t break the bank.
“For our idea, we’re trying to do restaurant-quality food, but we do so at a fast-food pace,” says Daniel Leung, owner and manager of Asian Mix. “You’re saving time, money and the portions are bigger.”
Besides having a huge selection of dishes from noodles, beef, lamb, pork, chicken, shrimp, fish, appetizers and soups, Asian Mix also keeps wait time down to a minimum — thus making it one of the top places to eat in town.
Order off of the restaurant’s extensive menu or if you’re really in a rush, pick up an Asian Mix Plate, which can be ordered as a one, two or three choice entree plate (all plates come with one side).
Choose from a fresh, ready-made selection that features four sides and up to eight main dishes. The Asian Mix Plate is available daily from 10:30 a.m. to 2 p.m.
TRIED AND TRUE AND SOMETHING NEW
Asian Mix’s Orange Flavor Chicken ($9.95) is the eatery’s unique take on a familiar Chinese dish, while Lamb with Fresh Leek ($11.50) is a not-so-common item that you’ll be tempted to try at first sight.
Like everything else served at Asian Mix, Orange Flavor Chicken is made with careful attention to detail. The dish is prepared with only dark chicken meat, as Leung says that the texture of the cut is more tender and soft when it’s deep-fried. The chicken is precisely cut into bite-sized pieces, battered and deep-fried, and then smothered in the restaurant’s made-in-house sauce.
The same care goes into the preparation of Lamb with Fresh Leek, as the lamb and leeks must be perfectly sliced to achieve optimal taste and texture.
“The lamb has a taste to it, so if it’s too thick, some people might not enjoy it,” Leung explains. “Then they (the cooks) cut up the leek just right, so that it’s crunchy. There’s probably only five Chinese restaurants that serve this kind of lamb.”
The unique pairing is stir-fried with cooking wine, soy sauce, oyster sauce, chili pepper and a touch of salt.