Combination of flavours that speak for themselves
China Express provides real, authentic Chinese cuisine that delights its customers. For this year's Gleaner-sponsored Restaurant Week, you can dine in or take out.
According to manager and head chef Bruce Wong, they use Restaurant Week as an opportunity to introduce new and exciting dishes, to show customers that they can do other dishes outside of their regular fare. The rich and warm taste of their fish fillet sweet corn soup is one of the RW appetisers, flavoured with fish fillet cubes, sweet corn and egg in a thick broth.
Another attractive, delectable dish is the deep-fried cheesy shrimp stick - shrimp paste, onion, carrot, celery, cream cheese and mozzarella wrap in a spring roll shell served with sweet Thai chilli sauce flavoured with sweet and spicy.
Wong said that the mouth-watering combinations of flavours speaks for themselves. Especially the curry seafood on Cantonese fried rice - this is a fusion of fish, lobster, shrimp, imitated crabmeat, green peas flavoured with onion, and in-house special curry sauce on Cantonese egg white fried rice.
Located in the courtyard at the Marketplace, 67 Constant Spring Road, Kingston 10, the offering of alfresco dining with fine artwork, elegant setting and gracious hospitality is second to none. Their accommodation is perfect for small families, birthday parties and for anyone who wishes to indulge in an unforgettable experience.
- Cathy Risden