Growing up among the clatter of silverware and plates in his parents’ restaurants, owner Jack Chu went off to China to work as a Business Consultant after he earned his MBA. There, he tasted authentic Chinese food in various regions. When he moved back to Portland with his wife, they opened… Dragonwell Bistro.
In the restaurant, large, arched windows stretch from the floor to the exposed rafters, allowing natural light to bring to life the color of dishes arranged artfully on plates. Chef Chen draws upon decades of experience as he forges sweet and savory sauces, such as a combination of champagne and orange juice destined to glaze lightly battered chicken; or sautéed shrimps with fresh Dragonwell loose leaf green tea from Hangzhou, China. Traditional steamed dumplings, Xiao Long Bao are freshly made from stratch each morning. Daily happy hour offers local wine, sake, ginger-infused vodka, and green-tea liqueur add exotic twists to cocktails.