arts & life >> the best of everything Phoenix Rises Anew New family owners increase Asian choices at Golden Phoenix. I t is rare for a Chinese restaurant to Golden Phoenix is open 364 change ownership other than to a close days of the year (closed only family member ... And even rarer that it on Thanksgiving Day) ... with would do so multiple times. seven-day hours of Monday- Thursday, 11 a.m.-9 p.m.; But the 43rd anniversary of Golden Friday-Saturday, 11 a.m.-10 p.m.; Phoenix Chinese Restaurant on Orchard Lake Road, north of 15 Mile, in Sugar Tree Sunday, noon-9 p.m. Plaza, is marked by new owners who seem The updated menu now to have the beginning of a new Asian dining includes a full bar selection ... tradition. Modernization of the Chinese- The immediate predecessor owners were themed interior decorating with the staple sort, of which there are many ... more improvements expected but with the present ownership of Golden to come ... The present seating Phoenix by youthful Arthur and Ava Fung, capacity is about 110. there is an influx of fresh young blood bent Best sellers include the legendary Golden on delicious fulfillment. Phoenix egg rolls, which are made and rolled The original own- fresh daily with chicken, ers had brought their shrimp and vegetables Golden Phoenix from ... No pork ... Also, the Maple and Telegraph to traditional almond bone- open at Sugar Tree and, less chicken has been a after a minor measure favorite served with its of success, sold to a homemade daily sauce second couple ... With and customer-pleasing sizzling stir-fry from that couple's retirement a year ago came the cur- Szechuan to Chicken Pad rent team that seems Thai ... The generation to have injected a "new to generation seafood wave" of Chinese dining Wor Bar served on to go with their youth- Arthur Fung, Ave Fung, Celia Zhao a hot platter, golden ful exuberance ... Like nest seafood, almond the addition of authentic pressed duck, etc. Thai dishes as well ... and thoughts of even It is significant that the Golden Phoenix more styles. of now is available to meet all needs such Traditional dishes of Cantonese, Mandarin as gluten-free products ... in addition to and Szechuan have been maintained but home-made chili sauces to spice up dishes if slightly enhanced ... Art and Ava explored desired ... All requests will be honored if the and wanted to inspire on other levels as well ingredients are in house. and so the addition of Thai on the ever- An all-important factor is Art and Ava expanding menu ... It is notable that one listening to the desires of their customers of the main chefs, Ava's father, Bing Zhao, is ... Communication is a major focal point also one of the owners with an experience of toward achievement of a successful endeavor more than 15 years in both Chinese and Thai in the restaurant business. cuisine, plus Avis sister Celia Zhao, also an READER MINI REVIEW ... from Susan owner. Sherbow ... "Mark, our daughter Alexandra and I went to Indo on Cass Lake Road, Keego Harbor, for lunch and were very pleased with the great flavors. "We started out with two appetizers, Bakwan, potato fritters, and Satge Gaging, beef satay. The crisp fritters were made of potato, onion, corn and crunchy cabbage deep-fried in a tempura-like batter and served with a tomato puree for dipping. The beef satay was delicious, grilled crispy on the outside and tender on the inside. Two flavorful Indonesian dips were provided, peanut sauce and a sweet soy. "I had the Ayam Java, a spicy chicken dish with a sauce served over the tender chicken breast and leg, a puree of almonds, coconut milk, lemon grass and turmeric, served with white rice, broccoli and mini Chinese cab- bage. The blend of flavors create a sweet, yet savory taste with a hint of lemon. "Mark had the Tong Seng Daging, pepper- corn beef, which reminded us of a beef stew. The broth was beefy and had small chunks of onion, tomatoes, mango and cabbage. Alex enjoyed Bihun Goreng Karri, curry ver- micelli with vegetables and grilled chicken. The chicken was very tender and tasted as if made with spices similar to those in the beef satay:' QUESTION & ANSWER DEPT.... "We have enjoyed Seafood Wellington but can't remember where. Can you tell us where it can be gotten?" ... Joyce Alman. [Many restaurants serve it, mostly sea- food eateries. Wherever you have it may not be the same at other spots. I remember Lowry's in West Bloomfield serving it, made by chef/owner Dan Lowry. It was one of his big favorites: salmon topped by a seafood mousse of shrimp and scallops with fresh spinach. Others I've seen and tasted are topped with crabmeat and spinach, scallops and lobster, etc. One thing almost all Seafood Wellingtons have in common, though, is that they are wrapped in a puffed pastry.] IF YOU THINK that gent in a Jimmy John's television commercial who says, "What took you so long?" is localite Newton "Newtie" Berlin, you may be correct ... It sure looks like him. BIG PROBLEM IN many restaurants is proving near disastrous ... Too many young chefs think that they have to be innovative to succeed or make a name for themselves ... This is a big mistake ... Deviating too far away from the proven recipe is not the answer. People who enjoy a particular dish will hardly return for it if the same taste and pre- sentation is not as good as before ... There is nothing wrong with innovation, but there is when chefs, young and older, unsuccessfully make too drastic a change. SIGHTSEEING ... Harvey "Rocky" Sosin, still a chip off his dad with laughs like Max Sosin got from Harvey's mom Ruth ... Frank Kosins, son of onetime excellent kosher caterers, Bill and May Kosins, loving his food and still looking svelte. ERRATA DEPT. ... Wrong spelling on John Reinhart, one of the owners of new Triple Nickel restaurant in Birmingham... Erroneous spelling as Reinhard was bad typ- ing. OLDIE BUT GOODIE ... The doctor told Rothstein, a highly successful builder, that he needed an operation. "Do you want a local anesthetic?" Rothstein shook his head, "Let's not pinch pennies, doctor. Price is no object. Use the imported one:' CONGRATS ... To Steve Pardo on his birthday ... [Note: Files are not kept on birthday or anniversary congrats ... They must be submitted again each year.] ❑ Danny's email address is dannyraskin@sbcglobal.net. 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