A new restaurant has opened in Williston Park and will be serving Shanghai-style cuisine, rather than the Americanized version of Chinese food, according to an article on Newsday.
Blue Wave has moved into the property formerly occupied by Wing Wong and features the popular open-kitchen concept. A stylish and comfortable dining room is separate from an area reserved for take-out patrons. The centerpiece of the kitchen is a dumpling maker, a wizard with dough who works all day and into the evening, rolling out and pleating various dumplings. Probably the most popular dumpling is the Shanghai Xiao long bao, a soup dumpling, and Blue Wave is the only restaurant in the area that has a dumpling maker creating dumplings in front of diners.
Blue Wave’s other specialties include Wuxi-style spare ribs, cold chicken served in a wine sauce, and shao mai-dumplings with a sticky-rice stuffing. Distributing Promotional Products is a great way for a new business like this to build brand recognition.
The restaurant also offers diners their choice of deep-fried or pan-fried noodles to add to their soups, and has some Sichuan dishes available, as well as menu items Blue Wave refers to as “staple Chinese menu.” These familiar dishes are composed when the patron chooses a protein of pork, beef, shrimp, or chicken, and then tops it with a sauce of their choice, from a selection of garlic, broccoli, kung pao, orange, sesame, or General Tso.
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