ly prepared in various ways ... 21,000
pounds have been used for fried fillet
with vegetables, steamed fillet with
Chinese mushrooms, sautéed fillet,
grouper with vegetable and black bean
sauce, etc.
They've also served 10,000 pounds of
pickerel, including the flamed whole
pickerel in a sweet and sour sauce, as
well as 55,000 pounds of chicken ... and
32,000 pounds of beef ... 15,000
pounds of noodles ... 104,000 pounds of
vegetables.
The Peking Duck at Hong Hua is
considered the finest anywhere ... It is
served in two courses ... the first pre-
pared at tableside ... Crispy barbecued
skin with pancake stuffing of green
onions, Hoisin sauce, shredded carrots, a
sweet Chinese sprout, etc. ... Meat is cut
in front of the customer.
In the kitchen, another of the owners,
Peter Chan, is masterful with his prepa-
rations of dishes not to be found any-
where else ... Or if so, originating at
Hong Hua ... Like the stir-fried spicy
boneless chicken, pineapple, lychee,
served in a crisp taro nest ... or stir-fried
tenderloin cubes with lychee and a
honey pepper sauce.
This is not your ordinary Chinese
restaurant ... The four owners, Danny,
Peter, Gary Yau and Shetwai Seto, corn-
bine many years of dining know-how
which enables them to present a differ-
ent kind of Oriental restaurant ... One
that is not easily forgotten.
Few places in America serve the very
hard-to-get Prince mushrooms ... They
come from Canada and are quite scarce
... Even at Hong Hua, the Prince mush-
rooms don't come in too often ... When
they do it is usually on the weekends.
Hours for lunch and dinner are
Monday-Thursday, 11 a.m. -10:30 p.m.;
Friday and Saturday, 11 a.m.-midnight;
Sunday, noon to midnight.
Hong Hua reveals a character all its
very own ... As an upscale gourmet
Chinese restaurant it has few equals ...
anywhere.
HE'S BEEN IN the private boxes of
both owners during hockey games by
their Western and Eastern NHL cham-
pions ... Now Mike Ilitch and Peter
Karmanos are playing each other for the
Stanley Cup ... and Johnny Ginopolis
has rooted for both teams meaningfully.
He has been a Detroit Red Wings fan
for oodles of years ... and a Carolina
Hurricanes rooter, too, since Karmanos
bought the former Hartford Whalers
and moved the team to North Carolina.
Ilitch has given Johnny a Red Wings
championship ring ... and personally
brought the Stanley Cup to the
Ginopolis' restaurant owned by Johnny

OUTDOOR
PATIO
NOW OPEN

Our Beautiful Banquet Rooms
acco
mmodating up to 250
persons are available for
all occasions.,

SERVING
FULL MENU!

Your Favorite Greek
Dishes Acclaimed
THE BEST
AT BIG DADDY'S!

Your Host:
Rick
"Big Daddy"
Rogow

COMPLETE
CARRY-OUT SERVICE

SHIVA DINNERS

Open Seven Days
for Lunch and dinner

Michigan's Finest

Open 7 Days
A Week for
Lunch & Dinner

LAMB CHOPS

& other Greek Specials •

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LAMB CHOPS

6199 ORCHARD LAKE RD. (North of Maple) WEST BLOOMFIELD, MI

48) 737-8600

6/7

2002

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