WellesleyWeston Magazine

SPRING 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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pan-sears the angel hair to make the surface crispy while leaving the inside tender and offers ver- sions garnished with either vegetables, chicken, pork or beef, or shrimp. In a nod to Japanese cuisine, the vegetables, meats, or shrimp can also be chosen as toppings for sautéed Udon, the fat wheat flour noodles often found in Japanese soups but which in these preparations provide homey and filling entrée options. For side dishes or for those guests who wish to choose only vegetarian options, there is a nice selection, including the sautéed peapod leaves laced with ginger juice and seasonings, sautéed eggplant in a sauce redolent of garlic, or sautéed bean curd with leafy Chinese broccoli and black shiitake mushrooms. There is a core group of Boston-area Chinese restaurateurs who have helped define — and set a high bar for — this culinary tradition, people like Sally Ling and her husband, Ed Liu; Nadia Liu Spellman, Ling and Liu's daughter of Dumpling Daughter fame; Joyce Chen; and Wellesley's star- chef Ming Tsai. Bernard Leung entered the Boston restaurant scene along with this rare group and continues the tradition of offering stand-out Chinese cuisine with his newest incarnation of Bernard's. Given the care and professionalism he has consistently brought to his own restaurant, and the loyal clientele who have long-loved his food, it's likely that his tradition of excellence will easily continue for yet another 25 years. P H O T O S B Y A L L A N L A M ( L E F T ) A N D B E T H F U R M A N ( M I D D L E & R I G H T ) Given the care and professionalism he has consistently brought to his own restaurant ... it's likely that his tradition of excellence will easily continue for yet another 25 years. 189 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8

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