Last month, James Huang took over ownership of China Star so the previous owners could retire after nine years of running the business. Huang said he's kept the same menu and recipes that customers have enjoyed for nearly a decade.
Two and a half years ago, Huang opened his first restaurant, Fiji Japanese Steak House, in Sandy. He decided it was time to expand to two restaurants when he was approached with the opportunity to acquire China Star.
"Service and fresh food are the most important," Huang said, when asked about his philosophy.
As for the menu, several chicken dishes are the most popular, such as General Tao's Chicken ($8.55), Kung Pao Chicken ($8.25), Sweet and Sour Chicken ($8.25), Sesame Chicken ($8.55) and Mongolian Chicken ($8.25). All are prepared with white meat.
One of the unusual menu items is the Mu Shu ($8.95), or Chinese crepes, thin Mandarin-style pancakes stuffed with meat and vegetables and hoisin sauce.
Huang prides himself on the homemade sauces. For example, the Happy Family ($11.25) is a mix of shrimp, scallops, chicken, barbecued pork and garden vegetables in a brown sauce.
The Lake Tung Ting Shrimp ($11.25) comes with marinated shrimp, broccoli, mushrooms, baby corn, snow peas and water chestnuts in a white sauce. And the Mushroom Duck ($11.95) is boneless duck simmered in a brown sauce with black mushrooms and vegetables.
The restaurant also serves hot pots, sizzling pots of broth, meat and vegetables, such as the House Special ($11.25) with shrimp, chicken, beef and vegetables.
For guests who like to try something spicy, Huang recommends the Volcano Shrimp ($10.25), battered shrimp in a spicy brown sauce with stir-fried broccoli.
There are more than a dozen daily lunch specials ($5.75-$6.15) featuring some of the most popular entrees served with ham fried rice and choice of an egg roll or crab rangoon.