The China Restaurant Sports Bar in the Wollaston section of Quincy offers one of the coolest concepts in Greater Boston.
It’s essentially a typical all-American sports bar dedicated to Boston’s beloved teams. But instead of ordinary American sports-pub fare, The China offers great dim sum and an expansive menu of Chinese-American and Polynesian fare — with plenty of nods to sports-pub tastes, too.
The China opened late last year, but finally celebrated its “official” arrival this week, with a visit from Quincy Mayor Tom Koch and other city officials and a traditional Chinese lion dance.
The dance symbolizes good luck and prosperity, while a contemporary pink lion was meant to recognize breast cancer awareness. Dozens of folks lined the sidewalk to snap photos and video of the performance.
The China boasts the look of a glitzy sports bar: large-screen, high-def televisions throughout the space show every game under the sun, but mostly those featuring Boston teams. Large windows will open out onto the street when (if?) the warm weather finally arrives, giving the dining room an al fresco vibe.
There’s also a “Decade of Champions” mural that wraps around the dining room, celebrating the recent glut of titles for the Bruins, Celtics, Patriots, Red Sox and even the Boston College Eagles hockey team (owner Judy Chen is a BC alumna).
The food, however, makes for a unique, multi-cultural sports experience.
The China specializes in dim sum, prepared fresh each day and served from steaming carts from 9 a.m. to 3 p.m. It will also serve dim sum to order later in the day. I can picture gorging myself on egg custards, pork buns and a few beers before Patriots games this season. Maybe some chicken feet with black sauce if feeling adventurous.
There are tributes, too, to all-American pub fare: insanely crispy wings (the crispiness a China secret, said Chen) and signature pizzas made with General Gao chicken, boneless spare ribs and other favorite Chinese-restaurant toppings.
It all conspires to make The China a uniquely cool space.
The China Dim Sum Egg Tarts
For the custard cup:
1 c. powdered sugar
3 c. all-purpose flour
1 c. butter
1 egg, beaten
1 dash vanilla extract
In a medium bowl, mix powdered sugar and flour, then mix in butter with fork or mixer on low until mixture turns into small crumbs. While mixing, slowly pour in the egg and vanilla until it turns into a dough-like mixture. Roll the dough into small balls, then press into middle and sides to form a cup shape.
For the filling:
1 1/2 c. water
3/4 c. sugar
9 eggs, beaten
1 c. evaporated milk
1 dash vanilla extract
Preheat oven to 425 degrees. In medium saucepan, boil water and add sugar until boiled fully dissolved. Remove from stove and cool to room temperature. Whisk eggs into mixture, then stir in evaporated milk and vanilla extract. Strain mixture thru a sieve. Fill custard cups and bake for 10 minutes in a convection oven or 15 minutes in a regular oven, or until the crust is a golden brown, but the custard is still bright yellow. Makes about 12 custard cups.
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