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Fuchsia
Re-Opens In Time For Spring |
The west
country's most contemporary Chinese restaurant has re-opened under
new ownership.
Fuchsia set a
new standard in oriental dining when it opened in 2003 and new owner
George Lai(no relation to previous owner David Lai) has made very few
changes to the restaurant operation. He has no plans to re-open the
club on the top floor, preferring to use the space as a bar following
a minor refurbishment. He said:
"The
restaurant has always been extremely popular and it's a stunning
place to dine. The head chef Desmond Yu has returned to work here and
so have many of the original staff, so Fuchsia is definitely back and
we hope that its many fans will be back too."
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From the
traditional to the exotic, Fuchsia's menu features classic Chinese
dishes as well as regional specialities and contemporary specials.
All are made to order with quality, fresh ingredients to create
dishes that are full of flavour and substance. |
Head Chef
Desmond Yu is originally from Hong Kong and is renowned for his
exacting standards in traditional Chinese cuisine and for his flair
at creating contemporary dishes that give classic ingredients an
oriental twist.
This is modern
pan-oriental dining at its best, and can now be enjoyed in a strictly
non-smoking restaurant.
Evening diners
can choose from three set menus that offer a taste of the abundant a
la carte menu: The two-course Royal Gourmet (£20 per person) and
the three-course Imperial Gourmet (£25 per person) and Ocean
Gourmet (£28 per person).
Alternatively
take your time and deliberate over a choice of more than 40 starters
- including soups, soft shell crab and crispy aromatic duck.
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Main courses
are split into seafood, poultry, meat and vegetable sections with all
sorts of rice and noodles to accompany them. |
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There are 60
dishes to tempt you so whether you're a traditionalist after a
Cantonese sweet and sour chicken or more adventurous with an appetite
for beef with fresh mango or deep-fried eel with honey and black
pepper, there's something for all tastes at Fuchsia.
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The new lunch
menu should prove popular with staff from local businesses as it
offers two courses for £6.50. A choice of eight starters
includes duck spring rolls, Malaysian charcoal grilled chicken satay
and vegetable spring rolls. |
There are
nearly 20 main courses to choose from including beef in chilli and
black bean sauce, chicken in spicy Szechuan sauce, Cantonese roast
duck, king prawns with cashew nuts in yellow bean sauce, to name but
a few.
Mr Lai is an
experienced restaurateur with a network of traditional oriental
eateries throughout the West Country. Fuchsia represents the most
exciting challenge yet for this successful food entrepreneur.
"I have
every faith that we will be able to win back Fuchsia's fans and earn
many more new ones. I fell in love with the place as soon as I
stepped foot inside and it still has the wow factor. We aim to focus
completely on food and give Fuchsia the future it deserves as a
leader in the oriental dining market in the south west. There's no
other place like it."
Fuchsia
Restaurant, Nelson House, Nelson Street, Bristol, BS1 2JT. Tel 0117
945 0505
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