There’s always a back story to opening a restaurant. Some one thing or person who influenced you. Andy Chan was such a person.
When my husband and I were courting our favorite restaurant was not a white tablecloth, fine dining restaurant. It was a takeout Chinese hole-in-the-wall. The menu featured the usual dried ribs, chicken balls and stir-fries. But there was a second private menu. Exquisite food prepared for a different clientele. Late night mah-jong players. Andy Chan was the brilliant chef. His dishes were sublimely exotic.
We hung out in Andy’s kitchen, sitting on what Andy called Chinese Chesterfield’s (rice bags). This amazing man shared his recipes and his knowledge with us. He related how he started out sweeping floors and scrubbing pots in restaurants in Hong Kong. How secretive their chefs would be. Striking him if they thought he was watching how they cooked. He persevered and acquired great knowledge. Andy emigrated to Canada and Regina. He did well, and eventually moved his Chinese take-out restaurant to a new location on Hill Avenue, in Regina, Saskatchewan. He called it PEARL RIVER.
More than forty years ago our restaurant, ROXY’S BISTRO, served French cuisine with a decided Asian flavour. Today they call it fusion. We called it “Andy’ style”. WHERE TO EAT IN CANADA listed ROXY’S BISTRO as one of the top one hundred restaurants in Canada. We will be forever grateful to Andy Chan for his dishes like “fish in the sink” and “fish cooked three times”, and for filling our courtship days with the flavours of ginger, star anise, sesame oil and exotic vegetables.
This is not a complicated recipe. The secret to irresistible, tender and succulent ribs is braising the ribs first and then the slow, low temperature cooking in the oven. You can use any type of pork ribs when you make ASIAN PORK RIBS .