Buffalo Rising Online

Dec 27th 2007, 1:14pm By Christa Glennie Seychew

When Ming Cafe re-opened its doors several weeks ago, a great cry of relief sprang from the mouths of the many Buffalonians that have become fervent fans of this little restaurant's fresh, authentic Chinese food.

Every year, owners Sam and Helen gate the doors and windows of their University Heights restaurant while they spend the summer touring the world. This year they found themselves in Europe; Ming's walls are a tribute to the trip, hung with Sam's gorgeous photographs.

You can never be sure when they will return from their summers abroad, and in late September, we began to hear from readers anxious to know when they may return. It was late this year, in late October, but we're glad to have them back. The heartbreaking reminder of arriving to find them closed is enough to turn them into a weekly visit for those of us who know it will be all too soon before our bellies, spoiled for other Chinese food, will have to go without again.

If you haven't been to Ming, you really don't know what you're missing. There may very well be a place for the homogenized flash frozen Chinese food sold by virtually every Chinese restaurant and buffet in America. I'm not looking for an argument; I'm sure for some, the tasteless stuff has its merits. But that neon tinted sweet and sour chicken, or container of limp, greasy lo mein is nothing like real Chinese food anymore than a Big Mac is like a real hamburger.

Last week I stopped in for lunch. The lovely space also differentiates itself from the overdone buffet and bare bones counter-service style Chinese joint. Despite the fact that most of their business is takeout, the small dining room is cozy and cute. Much of the wood was carved by Sam, the display case near the register is filled with handmade Asian baked goods, and the decorative items and artwork are tasteful and well-thought.

A table near the front window was where writer Lauren Newkirk Maynard and I found ourselves. One of Ming's fantastic appetizers was most certainly in order. We chose a sizable starter of aromatic steamed pork dumplings served with a syrupy soy sauce. Enjoyed by one, they could serve as a meal themselves; enjoyed by two, they are the perfect beginning to a great meal.

The extensive menu provides myriad options, but we chose to stick with the lunch offerings where each selection is served over rice and costs only $8. Lauren had the Chicken with Eggplant which was plentiful with both main ingredients--tender chicken and wedges of delicate baby eggplant. I had the Kung Po Chicken with Peanuts--a classic choice served with plenty of spice--watch out for the dried chili peppers, they're there for flavoring and only the brave of palate would choose to chew one. I can also recommend the Chicken with Two Kinds of Mushrooms, a dish I have enjoyed in the past on an occasion or two. There are fourteen lunch specials in all, a few examples of which include Chicken Fried Rice, Tofu with Chinese Vegetables, Shrimp with Cashews & Almonds, Moo Shu Chicken with Pancakes, Beef with Satay Sauce and Hot & Sour Pork with Garlic.

The dinner menu is amazing; there are six types of fried rice alone. Each is, like everything else on the menu, made of the freshest of ingredients, under the strict quality guidelines of Sam.

Stop in soon, before another winter passes us by. Their hours are a little odd and they don't have a website, so I'll list them below in order to simplify your dining experience.

Ming Cafe
3268 Main Street, Buffalo 14214
716.833.6988
Monday-Thursday 11:30PM - 2:30PM and 5PM - 9PM
Friday 11:30PM - 2:30PM and 5PM - 11PM
Saturday 5PM - 10PM