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Do you use MSG? |
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Categorically no! We believe that well-prepared, good
quality food does not need the flavor booster that MSG
imparts. To the contrary, MSG may mask the subtlety of
flavors and unique characteristic of a given dish. If
and when a flavor booster is needed, we rather use an
extra bit of garlic, or ginger, or a dab of bean paste,
a splash of rice vinegar, chili paste, or ground spices
such as five spiced powder. |
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What type of
meats do you use? |
| For
chicken, we only use breast meat; for beef we use select
domestic flank steak; for pork, we use lean pork loin.
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What
type of oil do use in your cooking? |
| We use
exclusively corn oil for all our frying and vegetable
oil for all wok cooking. A dash of sesame oil is added
to all of our soups to give it that peculiar oriental
roasted scent. |
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‘My son is highly allergic to peanuts or any type of
nuts. What dishes can he have?’ |
| Virtually
any items on the menu he can have, except the Soups (has
sesame oil), Kungpao Chicken (has peanuts) or Cashew
Chicken (has cashews), although each one of the above
items can be request-made without the use of nuts. |
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Who owns Chong’s? |
| Legally,
Hermosa Brothers Inc. does. Otherwise, the Chong
brothers: Fernando, Roberto and Marcelino, also owners
of the China Grill restaurant in Manhattan Beach and Ws
China Bistro in Redondo Beach. |
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Is Chong’s currently franchising its restaurant concept? |
| Not at the
moment, although potential franchisees may submit
inquiries in the event that this opportunity becomes
available in the future. |
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