Island Life Magazine Ltd December 2010/January 2011 | Page 168

food

Island Life - December 2010

Variety is
the spice
of Steve's
China China

When Steve Pang took over the running

get fresh fish from him every day. We

of Bembridge’s China China restaurant,

like to use as much Island produce as

cooked in its shell with traditional

he made it his aim to give his customers

possible, and are using a local butcher

ginger and spring onion, or again

as much variety as possible.

for our beef and pork. We also use local

we can do a spicy version. We also

vegetables when they are available,”

do steamed lobster off the shell with

said Steve.

coriander and lemon butter sauce,

Steve explained: “Chinese cooking is
very diverse, because China is such a
big country. We love cooking and have

“Maybe British people do not have a

been striving to create a restaurant that

long association with seafood, and are

we felt the Isle of Wight needed.”

a little apprehensive about what they

So as well as the traditional chicken,

“With lobster we do a braised lobster

which a lot of customers have taken a
fancy to.
“Just recently we have introduced

choose. We serve such dishes as ginger

some of our new dishes to customers

pork or beef dishes in Szechuan, Peking

crab and crab in coriander and lemon

which have been received very well.

and Cantonese styles, China China now

butter sauce. We also use local sea

My aim is to create interesting and

offer a fine array of fish dishes, using

bass, which we either steam or grill. If

tasty dishes and so far customers really

locally caught fish.

people like their food spicy we cook it

appreciate the diversity of our dishes.”

“We have been cooking fish F