The Standard (St. Catharines)

Niagara-on-the-Lake restaurant promises authentic Chinese cuisine

- RICHARD HUTTON

There’s a new member of the Niagara’s Finest Restaurant­s family.

Niagara’s Finest Thai and Masaki Sushi have been joined by Chili Jiao, a new Chinese restaurant not far from Niagaraon-the-Lake’s Old Town tourism district.

And key to the restaurant’s mission is authentici­ty, said Paul MacIntyre, vice-president of operations for Vintage Hotels, which is the operator of the restaurant group.

“It’s not about diamonds; it’s not about gold stars or Michelin ratings,” MacIntyre said as people milled about the restaurant’s dining area last Friday when Chili Jiao opened its doors for the first time. “I would call it authentici­ty.”

What’s on the menu at Chili Jiao is homemade dim sum and Sichuan Chinese cuisine, prepared by executive chef Beil Wang, who came to Niagara-onthe-Lake from his native China via Halifax. Wang has honed his skills at a number of restaurant­s, including the Four Seasons and Hyatt hotels in Shanghai.

“It’s not only about spicy food,” he said as he helped serve guests at the opening soirée. “I know local people want a little bit of sweet and sour.

“It’s all 100 per cent authentic.”

Said manager Steve Ding, “You can’t find anything else like it in the region. Local people are excited. They have been stopping by and asking when we’ll be open.”

The restaurant is housed in the former home of a longtime popular eatery in Niagara-on-theLake — the Little Red Rooster.

Signature dishes at Chili Jiao include a choice of poached fish, beef or pork served in a spicy chili brine, boiled fish in Chinese pickled cabbage, and chili, as well as stir-fried chicken, spicy cumin lamb, twice-cooked pork Kung Pao (beef, pork, shrimp and chicken).

Service includes à la carte, express lunch and dinner.

The restaurant features seating for 140 people in the main dining area and a patio that seats 20. The atmosphere is casual.

Chili Jiao is at 271 Mary St. Hours are 11:30 a.m. to 10 p.m., seven days a week.

More informatio­n, including full menus, can be found at www.chillijiao.com.

 ?? RICHARD HUTTON METROLAND ?? Steven Ding, manager of Chili Jiao, left, and executive chef Beil Wang.
RICHARD HUTTON METROLAND Steven Ding, manager of Chili Jiao, left, and executive chef Beil Wang.

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