1 of 4
2 of 4
3 of 4
4 of 4
As my fortune cookie stated, “There are no limitations in imagination,” and Chin’s Place in Akron is certainly full of imagination. Being a Chinese food enthusiast, I’ve had my fair share of good and bad dishes, and the food here is definitely good. After you’ve tasted Chinese food at a lot of places, most of it starts to taste the same but the food at Chin’s has new textures and flavors I’ve never experienced before.
I started the meal with a cup of wonton soup, and before taking a bite, I braced myself for the salty chicken noodle taste I’ve experienced before. But this was different. The broth was bursting with exotic flavors with just enough kick to surprise my unsuspecting taste buds. The noodles weren’t bland or eggy, and the pork was sweetly marinated, which was a nice contrast to the broth.
For the entrée, I sampled the Sesame Chicken and the Chicken and Shrimp Bird’s Nest, neither of which disappointed. The sesame chicken was bright orange with crisp breading on the outside and juicy meat on the inside, and the sauce wasn’t too thick or goopy to overwhelm the chicken. Again, the flavors didn’t match up to the sesame chicken I’ve tasted at other restaurants, but that wasn’t a bad thing at all. It was served on a bed of vegetable stir-fry in the same sauce, which could have easily been a delicious standalone dish.
When the server first placed the bird’s nest on my table, it looked too pretty to eat. A generous helping of steamed chicken, shrimp and Chinese veggies filled an intricately woven bowl of crispy Chinese noodles, garnished with a flower-shaped carrot. Everything inside the bowl was steamed to tender perfection, and the crunchy noodles provided a perfect contrast in texture.
For a new take on Chinese cuisine, stop into Chin’s for a sit-down meal or call for takeout. In the summer, the restaurant offers outdoor dining in its flower and vegetable garden, which supplies most of the herbs and vegetables for its spring and summer menu.
/ Writer Leighann McGivern is a senior at KSU working on her bachelor’s in journalism. She is currently the editor in chief of the Daily Kent Stater. /