By Sheligh Love
An American favorite: Sesame Chicken
There is a restaurant in Western New York where you can dine-in, affordably, at a quality Asian restaurant.
Sure there are scores of local Chinese restaurants. Most of their business is take out or buffet where staff loads up food in wells on steam tables, cheap, piled high, larded with MSG and for the most part indistinguishable one from another.
Now we have a local, authentic Asian restaurant where you can eat Chinese not off a buffet table, or 30 minutes cooled out of a takeout container, but cooked to order, served fresh, perfectly spiced, fresh from the high temperature wok [ it’s the high heat that gives food that indescribable, flavorful edge known as “wok hay.”]