When East Meets New West Cooking At Chow’s (2/2)

Twelve years ago, owner Richard Zong traded in the books and chalkboard he used as a professor of Chinese literature, and transferred his imagination from the literature to restaurant business running. “After being in this country for a while, I found that most Chinese restaurants in Santa Fe were very, very old fashioned,” Says Zong. “I decided to do something different.” The décor, incorporating a simple yet elegant theme, is a refreshing departure from the standard. A touch of background music adds subtle Asian overtones and nicely appointed tables and pots of blooming orchids distinguish this little place from your average steam-table Chinese experience. Each item on the menu has a personalized name, and many (in keeping with Richard’s literary history) have an interesting folk story behind them. The presentation was beautiful. Chow’s chef has a light touch with the salt and sauces and allows the natural flavors of the ingredients to shine through. One will be hungry just thinking about it. The portions are generous, although one should be prepared to spend a little bit more. In a town with over one hundred Chinese restaurants, Chow’s successfully sets itself apart. What’s New at Chow’s This Year? Owner Richard Zeng is proud of the new dishes his kitchen has debuted this year, especially the coffee chicken, wasabi shrimp and quail with mango salad. Reference Sources: BEST OF SANTA FE, Food & Dining By Gwyneth Doland Takeout Chow, Business Weekly By Ben Madden