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China Pavilion at Chapala
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1202 Chapala
Santa Barbara, CA 93101
Tel: 805-560-6028
The new wood floors, red walls, silk hangings and traditional Chinese art have given this location an elegant, sophisticated angle. Even the sink in the restroom is high-tech with cutting-edge design and color. The buffet line has been replaced by a slick bar. Stylishly dressed hostesses welcome guests at the entrance and wait staff dressed in black Chinese outfits keep the sense of style consistent.
I met two friends for lunch and we settled on ordering three different lunch specials. We started with Shanghai steamed dumplings (Shiao Long Bao, $6.95) a popular snack food in Shanghai, I was told. Six soft dumplings were stuffed with tender pork that had been sauteed with chicken stock. Was this a preview of a dim sum restaurant? The owners told me that dim sum is planned for the future. “Hurray!” I say.
But back to the present. On the next visit, I’m with the Travel God and Mr. Bicycle. Before they arrive, the King of Vino is at the door (he has been selling wine to restaurants almost since Prohibition). He recommended I try the Kung Pao fish ($13.95). “I never thought that Kung Pao spice would work with something as delicate as fresh fish, but it does,” he tells me. I guess all that wine hasn’t compromised his taste buds. The Kung Pao fish gets a resounding thumbs up at our table. The Travel God has been repeating to us from the moment he walks in, “If the food matches the atmosphere then we’ve really got something.” He is right, and it does.
Other dishes that were good on the lunch special included the beef with broccoli ($6.95) which combined thin slices of tender beef and al dente fresh broccoli. The basil beef ($11.95 a la carte) was those same tender slices of beef bursting forth with the aroma of fresh basil. Red chili peppers gave the dish an attractive look and a real punch for flavor. The sweet and sour chicken lunch special ($6.25) was also very tender and a nice variation on the usual pork variety.
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