If the Gods Ate Chinese

Location: 3425 S 1st St. Abilene, TX 79605

Phone: (325) 673-9100

Offers: Dine-in, Party room

Cuisine: Americanized Chinese cuisine, authentic Chinese cuisine  

Year of establishment: 1996

Should the gods come down to earth in search of good cuisine, what would they consider choice? It would likely be Chinese cuisine with its multitude of flavors and textures, the product of thousands of years of fussy emperors and creative chefs. God might travel to China, but mere mortals on this side of the globe must contend with distance in their search for good food. Invariably, they find themselves in Abilene, Texas at Szechuan Chinese Restaurant as a waitress places a steaming plate beneath their noses. Such a restaurant of choice in a world populated by imitation and heat lamp buffets is based on hard fact: excellent cuisine, an inviting atmosphere, and superlative management.

In the twelve years since Szechuan opened, Szechuan has received eighteen different awards and recognition as the “the best Chinese Restaurant” in the state of Texas. Articles and certificates of merit posted on the walls of the restaurant attest to the fact that Szechuan competes on a broader scale, moving beyond the “ethnic” realm with its fusion of flavors local to Szechuan, Canton and Hunan. Abiliene residents, already familiar with the highly spiced Tex-Mex and Mexican dishes common to the area, find additional enjoyment in Szechuan’s distinctively strong peppers (Hua Jiao). Though a bit overwhelming for this particular diner, the peppers possess pungent, lemony overtones that create a livening tingle on the tongue.

Décor Galore

Upon arrival, diners can view the Nine Dragon Wall, a vertical stone covered with sinuous and deviled carvings of dragons. The restaurant itself is accessed via a granite bridge overlooking a koi pond and a waterfall in miniature. The effect is that of a refined Chinese garden, no mean feat in light of the aridity that characterizes West Texas weather. Two intricately carved stone lions stand guard beneath the red, pitched roof, traditional symbols of good luck.

After fifteen months of interior construction, Szechuan’s owner, Byron Huang, realized his dream. Architectural elements and art integrated nature and man-made structure, emphasizing the intriguing contrast of modern American style and Chinese elements such as Jindezhen China, vibrant paintings and calligraphy.

The glass-paneled “open kitchen”, set near the middle of the restaurant, showcases the dexterity and dedication of the chefs at work, a challenging element that first reached popularity in the 80’s.   

Top Picks

“We offer unique dishes and exceed expectations in preparation and service,” says Huang.

Three Crowns and a Bird’s Nest, one of the restaurant’s top picks, is made with scallops, jumbo shrimp, chicken slices, and assorted vegetables served on a “nest” of fried potatoes.

Yu Shian Shrimp and Scallops, another favorite, is a blend of jumbo shrimp and scallops sautéed in a hot garlic sauce with snow peas, mushrooms, red bell pepper, napa and bamboo shoots. It is a must-try dish.

A plate that bites back, Asparagus Shrimp consists of jumbo shrimp fried to golden brown and served with fresh asparagus, chopped scallions, garlic and the ubiquitous Szechuan peppers.   

“We also sell the Americanized Chinese dishes, such as General Tso’s Chicken, Kung Pao Chicken, Sesame Chicken, but we do it better than others”, adds Huang. It is a chef’s skill that adds the element of the extraordinary to a common dish, and with over one hundred years of combined experience, the chefs are consistently presenting new and revised temptations.

Up to the Minute Management

Byron Huang prides himself on implementing modern and effective management techniques at Szechwan Restaurant. His partner, Kim Dam, functions as his primary assistant in the kitchen. Cesar Rangel, the general manager, is responsible for customer-relations and external affairs, such as public relations and advertising, and vice manager Robert Bowman trains the staff as part of their internal development. Weekly meetings are held to resolve any issues and to implement new strategies, and Huang remains thankful for the team, as they play crucial roles in the success of the restaurant. Cleanliness, not to be overlooked, involves the entire staff as they strive to preserve high standards. The pride the take is Szechuan Restaurant is demonstrated by their consistency in maintenance and debris removal.

Personal Details

In 1976, Bryon Huang left China for Hong Kong. After ten years in the restaurant business, he moved on to California where he first encountered the concept of “open kitchen”, He continued honing his skills in Georgia and later in Michigan until he settled in Texas in 1995, where he worked for the China Kitchen chain of restaurants and studied the dining habits of area customers.

In 1996, he and his partner Kim Dam opened the original Szechuan, and found themselves challenged by fifteen-hour days and multi-tasking cooking and answering phones. After 11 years the restaurant was in dire need of expansion, and Szechuan was moved to its current location.

Huang, a Christian business owner, strives to embody faith and greatness in his business practices and personal life from donating to charity and simply and generously aiding the needy. The employee’s uniforms are biblically-themed and Huang attributes his success to faith.

Says Mr. Huang, “With the support of my family members, partners and loyal customers, our restaurant can thrive well into the future”.