For an extensive range of authentic Chinese cuisine to enjoy in a modern, elegant and inviting atmosphere, Jolly Seafood Restaurant offers much more than its name suggests. From the ever-popular Peking Duck or succulent Sweet and Sour Pork to the Deep-fried Blue Cod or the Black Pepper Beef, the impressive menus are filled with over 200 delicious dishes – not just seafood.
With everything made from scratch on-site, the spacious restaurant has quickly garnered a large, loyal following since it opened a year ago. Famous for its Yum Cha, Jolly Seafood seats up to 200 people and is full for lunch every weekend. “Our customers love the steamed dumplings and our other selection of small Dim Sum dishes, which is a very traditional lunch in China, to enjoy while drinking pots of tea,” says owner Tammy Guo.
The family business is passionate about providing top-notch customer service and strives to create the finest oriental dishes in Christchurch.
Fully licensed, the restaurant also offers BYO and features the finest selection of wines, beers and spirits, as well as a dessert menu and takeaway. The venue is perfect for a range of functions, whatever the size, whether you want to book the entire restaurant for a wedding, or enjoy a set menu for just a few tables. Located at 1/187 Wigram Road in the Wigram Terminal retail precinct, there is plentiful parking available.
Visit www.jollyseafood.co.nz for more info or phone 03 322 7898 to making a booking.
Using the same techniques and recipes perfected by their Cantonese ancestors, Christchurch restaurant, Taichi, has developed a popular and loyal following.
The chefs at the Chinese dining hotspot, conveniently located at Spitfire Square, prepare only the freshest herbs and vegetables, many of which are grown locally at the family farm. Specialising in Cantonese cuisine, which is well known for its regional diversity, on the menu you’ll find a delicious assortment of family favourites and exciting new dishes to try, like the Cantonese ‘Old Fire Soup’ selection, the Taichi Seafood Hotpot, and Hofun Noodles. Then, there’s the extensive traditional Dim Sum menu, offering steamed, fried and baked options, as well as Rice Noodle Rolls and Congee.
There’s really something for everyone around the table, which ties neatly into Taichi Restaurant’s philosophy; that food is the perfect bonding tool to bring together people from all cultural backgrounds and beliefs. The restaurant was named by Professor Adam Lam, the Director of Confucius Institute at the University of Canterbury. Tai Chi is one of the most complicated concepts in Chinese, but is widely accepted as the cultural icon representing Chinese beliefs and philosophy.
Taichi Restaurant is open from Tuesday to Sunday for lunch from 11am to 2:30pm and dinner from 5pm until late. For more information, or to book a night out of delicious cuisine, phone 03 423 9195, email firstname.lastname@example.org or check out the menu on their website www.taichirestaurant.co.nz.