... Dragon Court?

If you're looking for something out of the ordinary during this year's Gleaner-sponsored Restaurant Week, try South Avenue's Dragon Court.

"We are special, not like a regular Chinese restaurant. We have some of the real Chinese décor and some special dishes like our seafood, Peking duck and our dim sum that many people like," said manager Anthony Choi. The dim sum has even taken culinary awards. He reasoned that some Chinese restaurants get a bad rap for low quality dishes and a lack of professionalism.

"We (Dragon Court) must keep the standard high and use good produce. Everything from chicken to seafood must be fresh," he stressed. At Dragon Court, they will try various combinations like their Dragon Fish but with okra. "We call it Reggae Fish," he joked. He boasted about Dragon Court's competitive prices (even before Restaurant Week) and the variety of styles including Sichuan and Cantonese. He promised diners that if they are into spicy food, "they too will be satisfied." He also notes that there would be numerous choices for vegetarians as well.

Understands needs of diners

Chef Charlie Chang, from Canton, China, is an experienced chef, with 18 years in the business, the last three in Jamaica. He is getting a better understanding of the Jamaican people and their taste, and how to cook dishes the way they like.

"I always liked cooking and preparing good food for my family so I decided to learn formally," he said. He is one chef who really enjoys Restaurant Week.

"The customer can get better prices and enjoy fine food." Because he spends so much time in the kitchen, he doesn't really cook at home.

"Sometimes I cook for my co-workers. Some of the staff live together and cook for each other, but we like to get Jamaican food." His favourite local dishes are oxtail and fried fish.