Mix and Match at Ivory Mandarin

Master Chef, Jeffrey Wu, owner of Ivory Mandarin Bistro has been traveling on a culinary journey from coast to coast, west to east in America and China, for the past 30 years demonstrating his fantabulous fusion of Chinese cuisine. The result is a little dab of Hunan, a dollop of Szechwan, a loving spoonful of Cantonese and a splash of Mandarin. Stir it up with a pinch of Asian fusion and you have a distinct characteristic that sets Ivory Mandarin in a league of its own. There is frankly no name for this category of delightful indulgence.

Asian ingredients such as lemongrass, basil or curry are used to enhance Chinese dishes delivering a punch not normally associated with sauces or marinades. The trademark dishes are toothsome, such as Marco Polo, so named for the explorer who embodied adventure. The owner dares, like Marco Polo to serve up a combo to light the eyes and titillate the senses: scallops, shrimps, snow peas, carrots and mushrooms in a white sauce surrounded by steamed dumplings.

The Macadamia Seafood entrée contains de-veined and butterflied shrimp plus succulent scallops. Add to that fresh broccoli, green bell pepper, carrots, celery, bamboo shoots, water chestnuts, snow peas and exotic mushrooms and voila! You have a feast for your taste buds. The unusual use of macadamia nuts give the dish an earthy rich taste. Customers can determine the amount of garlic they'd like in their sauce.

Two Heads are Better Than One

It's the teamwork between Jeffrey Wu and Steve Sritrairasri that makes Ivory Mandarin what it is. For his part, Steve takes management under his control. His nine years of study and hands on experience in Hotel & Restaurant Management and Asian & International Culinary Art adds a dimension that expands the horizons of a typical Chinese restaurateur. Steve also taught management courses in Restaurant and Food & Beverage. Jeffrey whips it all up in the kitchen and Steve comes up with the names of the dishes. Because Steve is Thai Chinese his influence is seen in the kitchen. Jeffrey on the other hand learnt the culinary arts first in China and then honed his skills in San Francisco, Miami and Orlando. Friendly service and cleanliness are part of the service detail that both partners are keen to emphasize. Nary a glass of water will go unfilled. Entering any part of the restaurant will be a welcome treat to those who care about impeccable surroundings.Top that off with a mélange of cooking styles and what you get is one great restaurant in Dunedin, Florida.

Eat Healthy with Ivory

It wasn't just paying lip service to those who wanted healthy alternatives. Not at all. A campaign was started by Mr. Wu and Mr. Sritrairasri, co-owner of Ivory Mandarin Bistro in 2005 entitled, “Eat healthy with Ivory” based on extensive research conducted into what constitutes healthy dining. Their results? First there was brown rice and low-sodium soy sauce then later a menu devoted to healthy foods delivered under different names throughout the year. Some of the dishes found include the scientifically named, Chicken Flavonoid. Made with stir-fried white meat, diced carrots and green pea with fresh garlic in brown sauce. This is served over steamed broccoli, cauliflower and carrots. Or take Ivory Lily made with shrimp and chicken. It is sautéed with wholesome Bai He (Chinese lily bulbs), cashew nuts, snow peas, carrots, onions and celery in Ivory’s white sauce.

Ivory Mandarin has earned outstanding recognition in many “best of” categories ranging from Dunedin Chamber of Commerce (Hall of Fame: Small Business of the Year Award, 2009),Chinese Restaurant News (Top 100 Chinese Restaurants in the USA 2006), AOL City Guide (City’s best 2006 winner), MSN City search (Best Chinese Food 2006 first runner-up), Tampa Bay Magazine (winner of the Best Chinese Restaurant 2004-2006) to a positive listing in the St. Petersburg Times (Top 10 Chinese food joints in Tampa Bay, Top 5 Asian Restaurant in Tampa Bay) recommended by Chris Sherman, (the former food critic for the St. Petersburg Times).

An Eye for the Sublime

The thoughtful décor is semi-formal. A pair of ivory tusks at the entrance lends credence to the restaurant's namesake yet the owner thinks of another interpretation, “Elegance and class”. High backed jade green leather chairs set in black lacquer surround circular tables with simple white linen tablecloths overlay with glass. Teak artwork including calligraphy adorn the walls. What looks like an indoor patio, is replete with a wooden fence and draped with white curtains tied with red knotted tassels around their centers. It gives a slightly dramatic effect. Live plants and water lilies soften the atmosphere shedding a touch of nature, refined, to the already tropical climate of Florida.

The dining room is usually filled to capacity: 200 seats. There is ample space in the banquet room is booked normally for business meetings by the nearby medical staff and other businessmen and women of the area.

Ivory Mandarin Bistro

Location:  2192 Main St. (S.R.580), Dunedin, FL 34698

Cuisine:  fusion cuisine, authentic Chinese cuisine, new Chinese cuisine 

Capacity: 200 persons

Offers:  Dine-in, Carry-out, Party room, Party Tray

Signature Dish: Marco Polo, Macadamia Seafood, Five Flavored Chicken

Year of establishment: 2001

Phone: 727-734-3998

Website: www.ivorybistro.com