Mainland China Review
Mainland China lets customers 1 experience the true flavors of the cuisine rather than the modified fare that one normally gets to have.
For those who have been to Mainland China, there's no real need to read further. After all, anyone who's been to the restaurant, which completes its third year in its reworked avatar on Church Street this August, almost always comes back for more. And, say both customers and the restaurant's management, itís easy to imagine why. Few other eateries provide the kind of unique and varied flavor that Mainland China does. As repeat customers assert, fewer still manage the kind of consistency that the restaurant asserts.
Indeed, the sheer range of dishes on offer is mind-boggling. Start off at the dimsum menu, and there is enough of a variety 1 here to keep you hooked for years to come. With chicken, prawn and lamb offerings in different spices for the non-vegetarians and different vegetable and even tofu dimsums for vegetarians, the dimsum menu ensures you are spoilt for choice. We take the safe route first, crunching down the simplest vegetable spring rolls and chicken dimsums. With our tongues; adequately prepped up, we go to j the other end of the spectrum, trying out the fascinating bean I curd delight. Here, soft cubes of tofu are topped off with a powerful bean sauce to provide an experience you can't forget the wonderful feeling of creamy bean curd flowing off your tongue even as the first hit of the bean sauce settles.
Drooling over starters
The starters, however, are what you'll remember the most about your meal. Two dishes, in particular, stand out from everything else we try the crackling spinach and the crispy chilli corn.