Across the Spectrum

China Plate

Location: 937 N Semoran Blvd. Orlando, FL 32807
Phone: 407-737-1111
Offers:  Dine-in, Take-out
Cuisine: Chinese Cuisine
Capacity: 89
Signature Dishes: Boneless Sparerib, General Tso’s Chicken, Lo Mein, and Fried Rice
Year of Establishment: 2010

Orlando is known for its diversity. A charming city with a large ethnic population, it is also home to a large number of restaurants like China Plate which offer a bounty of delectable and diverse entrees that mirror the city’s demographics.

Opened in 2010, China Plate is a newly remodeled restaurant nestled in a quiet suburb of Orlando. When owner Lily Chen decided to choose the location for her restaurant, she made sure to do a lot of research. Above all, she wanted to open a restaurant that would be conveniently located so that foodies wouldn’t have any trouble finding it. Not leaving anything to chance, she also researched the demographics of the area and did a detailed analysis of local dining preferences.

When talking about the demographics, Chen went into detail, “We have customers hailing from just about everywhere. At China Plate you will find a lot of locals, tourists from elsewhere in the US, and even some people visiting from abroad.” 

China Plate’s menu is a manifestation of time-honored Chinese culinary delights cooked in an American style. The lengthy list of menu items include many well-known Chinese delicacies ranging from cornerstones like Egg Foo Yung, Chow Mein, and Lo Mein, to a variety of chicken, beef, pork, and seafood selections.

These seemingly standard dishes aren’t all that the restaurant offers. China Plate delights its patrons with a number of delicious dishes that will satisfy even the most jaded foodie. Boneless Spareribs and General Tso’s Chicken are just some of the almost endless lineup of tasty dishes on the menu.

Lo Mein is usually seasoned with salty sauce, however, China Plate takes a different approach with its unique interpretation of this popular dish. Instead of copying other restaurants, China Plate adds sour sauce and a touch of fruit juice. Chen added that Boneless Spareribs are by far the most popular dish among the local patrons because of its fantastic taste and the rich special sauce it is served with.

“The offerings are similar at most Chinese restaurants. I wanted to do something different,” explains Chen.

One of those dishes that are different is her version of Boneless Spareribs. Unlike the versions offered elsewhere, China Plate’s which takes hours to prepare, has a slight fruity zing. It is prepared by first deboning the spareribs then simmering them with other ingredients for around an hour so that they can fully absorb the flavor. Then the dish is cooked to a golden brown and the accompanying sauce is spooned on. Each bite excites with mouthfuls of flavor and taste.

Chen’s inspiration comes from cooking shows, cookbooks, and industry magazines which keep her up to date on the latest news and trends in the restaurant industry. Her years of cooking experience have helped her develop a unique insight in how to serve exactly what patrons are looking for.

Customers’ requirements are the main drivers that push restaurateurs to make changes to the experience they offer. Years ago, most restaurant owners were just looking to satisfy their customers. Nowadays, owners are looking to set the bar higher by offering the kind of overall experience that exceeds their expectations. Chen is one of these owners, and ventures to offer quality food and service in a homey and cozy atmosphere.

Chen shows her care for customers through having healthy alternatives on the menu. The dishes are cooked with no MSG, and the lowest amount of oil and salt possible. Customers can have their orders steamed or boiled and ask for sauces on the side instead of having them directly drizzled over dishes. An inspiring assortment of vegetables means a bounty of choices for vegetarian customers.   

When it comes to the freshness of the food at China Plate, Chen is very determined to only cook with the best ingredients. There is no canned food, and all food prepared is always fresh and served at the proper temperature. Additionally, seasonal ingredients are purchased regularly from reliable suppliers. “Quality should be guaranteed, even if the costs are higher,” says Chen.

A take-out restaurant must have first-rate service, quality food, and low prices in order to win over customers’ hearts and minds. Chen knows this and makes sure that orders are delivered within 10 minutes—even during peak hours. “To increase speed, the sauces are prepared in advance, and the chicken is cut, sliced, or diced ahead of time,” says Chen.

To ensure rich taste and quality in each order, the owner and staff ensure that each dish is appetizing and beautifully presented. In order to achieve perfection, Chen looks to precisely control the time, moisture, and temperature. “A chef needs to know what to prepare and when, how many minutes to cook, when to fry, and when to add sauce—any slip-ups can destroy a dish.”

Although the focus is on take-out, China Plate boasts a 3000 square foot area with a seating capacity of around 89. Without overly fancy decorations, the restaurant features an orange color scheme and is furnished with classic wooden tables and chairs. The setting is casual and will have even the most stressed out patrons feeling relaxed before they even finish their appetizers.

Being in business for only a year, China Plate was awarded as one of Top 100 Chinese Restaurant in the category of Top 100 Best Value at the 7th Annual Top 100 Chinese Restaurants in USA Awards Ceremony, held in San Francisco in January 2011.

Message from the Owner

I have toiled in the restaurant industry for about 15 years. It has been quite tough but I’ve come to embrace the challenges involved with owning a restaurant because I love having the opportunity to please fans of Asian cuisine.