First Reviews of Empire Chinese Kitchen

Both The Blueberry Files and The Golden Dish have published reviews of Empire Chinese Cuisine based on their opening day first impressions.

Even so, there were a few small things that Empire could work on, but I trust that they will improve. Overall, my impression of the food was very positive and combined with the location, the atmosphere, and the great bar (and bartender, obvi), I’m sure Empire will make many people very happy.[TBF]

The menu is very concise but full of enough options. Parlaying its stance as a dining establishment serving Chinese soul food — comforting and delicious — what has emerged is a new neighborhood haunt that Portlanders have long wanted and can now embrace  without hesitation. [TGD]


7 comments on “First Reviews of Empire Chinese Kitchen

  1. What I find puzzling is the idea that it’s a dim sum style restaurant as it clearly is not. I’ve eaten in dim sum restaurant from Vancouver to Boston and this is nothing like them.

  2. A – did I get the wine we had right? I said Austrian Gruner Veltliner.

    And Cat, what characterizes dim sum for you? I’ve never eaten in a real dim sum restaurant.

  3. Kate, think of a dim sum restaurant as a small plate affair. It’ll have dozens of savory and some sweet dishes, mostly steamed, but some baked or fried depending on which region of China the cooks are from.

    A meal at such palace lasts several hours with much tea consumed. And yes, you pay by the piece consumed. It’s a buffet without a fixed piece. Or, if you prefer, a Chinese smorgasbord.

  4. So sounds like this place diverges because they have those bigger dishes that are more traditional Chinese (like fried rice & noodle dishes)?

    And yes, I do prefer the Chinese smorgasbord description – sounds amazing!

  5. What ever happened to giving places a little bit of time to work out the bugs before a review? This race to be first is stupid.

  6. This is not like the typical dim sum places you would find in bigger cities, but really how could it be? Those restaurants accommodate much higher volumes and faster expedites (and have significant sized staffs) making the economics of dozens of preparations reasonable.

    I think this concept is a fair adaptation. Reminds me of Mary Chung’s in Central Square, that sort of order off the menu/hybrid-style offering. But smaller, of course.

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