The entrance to New China Restaurant.

SACRAMENTO, CA (MPG) - This isn’t Danny Leung’s first restaurant rodeo. You might recognize him from Frank Fat’s where he was a server while he went to college. You might recognize Leung from the “many,” he said, area restaurants he has managed.

Leung is comfortable in the Pocket area after having immigrated from Hong Kong in 1982 and attending Cordova High School, later majoring in computer science. How comfortable? He said, “I signed a lease for 10 years. We do plan to be here for a long time.”

There are three owners: himself, working as a manager; Chef Stanley Hoang; and a second manager, Joe Jang. In an intriguing coincidence, the previous owner also went by Danny.

 Chef Stanley Hoang prepares egg rolls with cabbage, celery, carrots, and salt.

Before the interview, the new Danny said he was “running around, all over. I was out buying stuff.”

Leung said the menu would stay pretty much the same, giving a 90% figure for how much so. His favorite item on the menu is a dish that is also popular at Frank Fat’s: the honey-glazed walnut prawns, a delicacy sold for $16.

A change to the menu that Leung is excited about is the addition of congee, also referred to as jook, a Chinese porridge. He described the dish, or bowl, rather, as “rice and broth and a little bit of meat like chicken, fish.” It is something Leung grew up eating.

The restaurant is currently open for exclusively take-out service, but there will be indoor dining, at the latest by March 18, when they will have a grand opening celebration from 2-5 p.m. with free food and drinks, including roast pork from a whole pig.

Come in and say hello to the new owner/manager, Danny, and find out what his experience at Frank Fat’s and with computer science brings to the Chinese food table.

New China Restaurant is located at 6363 Riverside Blvd., #2, Sacramento

Hours
11 a.m. - 9 p.m. Sunday-Thursday
11 a.m. - 9:30 p.m. Friday and Saturday