Jade Monkey brings Hong Kong to Everett

EVERETT — Two chefs, born in Hong Kong and with more than 40 years combined experience, opened Jade Monkey about three months ago.

Jade Monkey is in a former chain sandwich shop that’s been remodeled into a Chinese oasis of tropical colors, jade carvings and dark wood polished to a military shine.

My friend and I visited recently for a late Sunday lunch after a Herald reader sent an e-mail that strongly recommended we visit. Our readers had a family dinner for two, including sweet onion pancakes and calamari, which they said was “just right.”

While exploring the menu, my friend pointed out the “no MSG added” line and nodded his approval. I was overjoyed when I discovered that the chefs were from Hong Kong and that they prepare Hong Kong-style entrees, because this is my favorite. I can’t pass up pan-fried noodles ($9.95), which I ordered with chicken.

The noodles are different from the crunchy ones you can get by the bag at the grocery. Pan-fried noodles are usually the size of angel hair pasta and are fried to a crispy brown, yet they remain a little chewy. Mine were topped with a hearty serving of sliced chicken, cabbage chunks, snow peas and carrot flowers in a yummy soy sauce.

For those of you who like your Chinese food spicy, there’s Szechuan sauce or Kung Pao chicken, shrimp or beef. For those who like the milder Mandarin or Cantonese dishes, there’s a Mandarin-style pork chop ($9.95) and almond chicken ($8.50). My friend ordered snow peas and chicken with brown rice ($8.95), which was generously laced with chopped garlic and snow peas. If you like your vegetables soft, you’ll need to tell your server, because the vegetables come extra crunchy at Jade Monkey.

The Chef’s Specialties are a delightful list of enticing choices like beef short ribs with champagne sauce ($11.95) and lettuce wraps ($7.95). I couldn’t pass up the honey-garlic deep-fried fish filets ($9.95).

Although the other entrees in our order were very good, the fish filets were extra special. The honey and minced garlic are added before being fried, so the garlic has that nutty, brown taste, and it’s perfectly balanced against the honey’s sweetness. It’s a taste experience that demonstrates the chefs’ expertise.

Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.

Contact Anna Poole at features@heraldnet.com.