China Gourmet Goes Off-Menu in Paso Robles
Story by Aja Goare
Photography by Richard Fusillo
At China Gourmet in Paso Robles, diners are invited to order off the menu. Writer Aja Goare introduces us to Owner Jack Ming and the idea behind his dining approach.
Ordering takeout often prompts the question, “Should we get Chinese food?” The folded white box tattooed with an illustration of a pagoda is practically synonymous with dining on the go. But at China Gourmet in Paso Robles, customers who opt to dine in are rewarded with a customized experience.
“I let customers order items off menu because they come from New York City, San Francisco, China and say, ‘I don’t see my favorite on the menu but I want it,’” explains Owner Jack Ming Chen, who at age 17 immigrated to the U.S. from Fujian, China in 1989.
When older diners come in requesting classic dishes from their hometown, Jack obliges. Similarly, younger customers who request meals they’ve seen on TikTok are also accommodated. “Sichuan boiled fish is big on TikTok right now, so we make that,” he says of the fiery, aromatic dish that features tender white fish slices poached in a broth of peppercorns, chili peppers and ginger, topped with sizzling hot chili oil.
“I want to attract all ages of customer and introduce them to Chinese culture. I want them to know and enjoy what the young Chinese generation is eating.”
He’s owned the restaurant since 1992, when he first offered customers an all-you-can-eat buffet. Over a decade later, he decided to transition to a more formal dining experience. That increased his business tenfold, he says.
It’s not because he cut corners on ingredients. Jack is focused on providing his customers with healthy, high-quality food. “We’ve been here so long and we’re successful because we use high-quality ingredients that are fresh. Most others use chicken nugget meat but we use high-quality breast meat. I want my customers to be healthy and enjoy the food so they return. And the customers appreciate it.”
His soy sauce is made with bean paste, for instance, which is more expensive but higher quality. Jack also operates a small winery, producing bottles under his label Ming’s Well with grapes sourced from Grosso Kresser Vineyard. “I’m going to start pairing food with wine,” he says.
That combination of Chinese food and wine is already tried and true, considering he sells 5,000 of the 30,000 potstickers he makes each year to Tobin James Cellars for their annual James Gang Festival.
China Gourmet does offer takeout and Jack is happy to provide it. But he invites customers to come in, sit down and enjoy the experience — whether it’s a dish from the menu or a simple heart’s desire.
