Though recently featured in a USA Today Travel article that praised its “astonishing” chow mein sandwich, Chan’s Fine Oriental Dining is known by locals for more than just its kitchen’s specialties. The restaurant also won a prestigious Keeping the Blues Alive award in 2011, and its world-famous jazz and blues performances have helped cement its self-proclaimed reputation as New England’s "home of eggroll, jazz, and blues."
Long before the sounds of horns and saxophones filled its halls, the New Shanghai Restaurant opened its doors in 1905. It was not until the mid-1960s, however, that the Chan family refurbished the Woonsocket landmark and began serving an innovative combination of Cantonese, Szechwan, Hunan, and Mandarin cuisines. Around this time, the Chans also brought in the live jazz and blues music that continues to fill the main dining area—known as the Horseshoe Bar Lounge—and the famous Four Seasons Jazz and Blues Club.
With its red paper lanterns, traditional Chinese artwork, and colorful paintings of musicians, the Four Seasons has played host to such legendary blues, jazz, and folk artists as Dizzy Gillespie and Rebecca Parris. A buffet spread accompanies musical performances, during which enthralled audiences watch as musicians pound eggrolls against snare drums or slide their hands along guitars strung up with slippery chow mein noodles.
MuMu Chinese Cuisine’s chefs whisk diners away on tour of Asia’s culinary landscape with a menu of Chinese favorites served alongside regional victuals from Shanghai and Taiwan. Bold flavors from tasty entrees, such as the spare ribs with sautéed garlic and the peking duck with pan-fried pancakes, send a wakeup call to dormant taste buds so diners don’t have to devour salted alarm clocks. Behind MuMu Chinese Cuisine’s brick façade, eyes can feast on bright yellow walls donning Asian artwork and framed reviews from magazines and newspapers.
Shanghai Restaurant's menu reflects a mix of Chinese cuisine influences from Shanghai, Peking, Szechuan and Canton, as well as select Japanese-inspired choices. We have created a series of dishes that are healthy, balanced and delicious. All of our dishes are made to order.
China Inn's menu is like a gustatory balloon ride over China, exploring different regions and culinary traditions to gain an understanding of the country's myriad subcultures. Cantonese-style dishes, such as sautéed lobster with a garden-fresh medley of snow peas, bamboo shoots, and water chestnuts, demonstrate favoritism for veggies, whereas the Sichuan and Hunan entrees re-create those cultures’ characteristic spices and chilies with incendiary sauces. Mu shi, a traditional Mandarin dish, presents diners with pork, shrimp, or beef and vegetables as well as four Chinese pancakes to scoop up and wrap each bite or envelop a love note to a date.
In contrast to the complexly assembled menu of pan-regional specialties, China Inn's dining room embraces a more elegant simplicity. The airy space features a large, central skylight that allows ample sunshine to wash over tables and plates. Chinese pottery adds a distinctive and authentic touch to the decor, whereas leafy plants create a calming, natural ambiance and an ample supply of oxygen to last through the dinner rush.
With a lengthy menu featuring Cantonese, Mandarin, and Sichuan cooking styles, Chef Sau Restaurant appeals to all palates with both spicy and mild dishes. Diners can prep maws for ensuing tides of spice with an appetizer of crisp spring rolls ($3.50). The eatery's cooks prepare beef, pork, poultry, and seafood in both sweet and savory styles, denoting spicy items on the menu with a star to indicate those dishes got a perfect score on a recent spelling test. House specials include orange-flavored chicken served on a bed of broccoli and cashews ($9.25), and tofu pad thai, a combination of rice noodles, bean sprouts, and lemon-flavored tofu topped with ground peanuts to add crunch and inspire jealousy in pistachios ($7.50).