Dining review: Mr. Hui's serves authentic Chinese dishes

2012-10-26T05:00:00Z Dining review: Mr. Hui's serves authentic Chinese dishesBy JEFF KORBELIK / Column JournalStar.com

Mr. Hui’s found itself a good location.

Not long after the new Chinese restaurant opened at 33rd Street and Cornhusker Highway, I started receiving emails from those who saw it from the highway when they drove past.

Mr. Hui’s opened Oct. 9 in a strip mall. Here you will find authentic Asian dishes, including a house favorite Taiwanese-style braised made with pork belly.

Trust me, you should try it before turning up your nose.

The restaurant also has several Chinese-American favorites for the less adventurous, including cashew chicken, General Tso’s chicken and broccoli beef.

According to employee Eileen Feng, the restaurant is operated by an ownership from outside the state. This is its only restaurant in Lincoln.

Feng, herself, has been in Lincoln for a few weeks. She’s from Ohio, trained in Mississippi and worked at a Chinese restaurant Little Rock, Ark., before moving to Lincoln.

Food

I make it a goal when I eat Chinese never to order the same dish twice. That’s why I was excited to see Mr. Hui’s specializes in authentic fare.

I enjoyed the Taiwanese-style braised pork ($8.95), which was large chunks of fatty meat (that’s the pork belly) topped with a mild green salsa-like pesto and brown sauce. It was quite good.

My wife ordered the salted crispy shrimp ($9.95), which featured whole shrimp in a salty/spicy light breading with onions in a mild sauce.

Other unique entrees, which are on my must-try list, include one of the three pork intestine dishes -- the sauteed intestines with pickle mustard sounds especially interesting -- garlic spiced bacon meat (mmmmm!), braised beef belly in hot pot and shredded beef bean curd w/cilantro. I’m always game for the exotic.

Another plus for Mr. Hui’s is the beverages. The restaurant has 20-plus flavored milk teas or bubble teas and 10 varieties of hot tea. I ordered a sweet tapioca milk tea ($2.50) complete with the tapioca pearls to accompany one of my meals. Grade: A

Atmosphere

The decor is a work in progress. The walls were bare except for one high-definition TV featuring Chinese programming via a satellite feed. Feng told me she put up posters the day after my visit and that more were going up soon.

The set-up is similar to other Chinese restaurants, with a dining room for dine-in customers and a small area with chairs near the cash register for those waiting for takeout. Booths along one wall are customer favorites and fill up before the tables. Grade: C-

Service

The restaurant is working out the kinks. On my Friday night dinner visit, the restaurant was half-full, but the kitchen had a tough time keeping up. Our server apologized for the delay every time she brought out another dish.

The servers are friendly and courteous, but some of them speak broken English. We advise pointing to menu items or ordering them by their assigned numbers. Grade: B

Vegetarian friendly

As at most Chinese restaurants, the vegetarian selection is good. The menu includes seven tofu, six vegetable dishes and handful of soups. Vegetarian appetizers include the crab Rangoon -- which features usually thin wonton wrappers -- and spring rolls. Grade: A

Reach Jeff Korbelik at 402-473-7213 or jkorbelik@journalstar.com, or follow him on Twitter at twitter.com/LJSjeffkorbelik.

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