Finding the Far East in Rutland

RUTLAND-Ginger China Restaurant on Woodstock Avenue in Rutland offers Chinese and Japanese cuisine with fare not typical of most Asian restaurants. The newly renovated interior with full bar exudes warmth as you are greeted by the receptive hostess and staff.

You are guaranteed a dining experience that will have you craving for return trips. The innovative and extensive menu culminates the most delectable and artfully presented treasures to entice your palate.

This high caliber restaurant rates as one of the finest in the Rutland County area and can easily compete with some of the well-known establishments of Manhattan. It opened about three months ago and is operated by Taiwanese family Steve, kitchen chef, Gina, hostess, and Andy Taur, sushi chef.

Steve and Gina moved to the U.S. over 30 years ago serving patrons in Oklahoma, Washington, Maine, and Maryland before settling in Vermont.

Andy, a young "master" chef, born into the family's Chinese restaurant in Middlebury said, "I used to hate the restaurant business, but now I love it! You have to have a passion for this line of work."

Trained in the Culinary Institute of America of Hyde Park, N.Y., the New England Culinary of Essex, Vt., and an apprentice in Manhattan and Orlando resort restaurants, Andy serves some of the most unique selection of sushi. He daily attains fresh seafood delivered from Hawaii, California, Australia, New Zealand, Boston, and Spain. The assortment will vary weekly or biweekly depending on the market.

"I've been eating sushi over 35 years abroad, and Andy has knocked my socks off!" said patron, Jack Dumas. "He has turned me onto things that I had never had in my life, i.e., Spanish toro, which is a cut of tuna. Andy also uses caviar to accentuate the sushi rolls and sashimi."

Other unique fishes include tombo "toro" ahi tuna, walu, a dense white fish, and wahoo or ono a dense clear fish with a texture like tuna, all from Hawaii, and buri, yellowtail from New Zealand. Tataki albacore tuna is lightly seared on the outside and seasoned with crushed white pepper and served on a bed mixed greens and daikon.

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