ChinDian Café: A culinary wedding of several worlds

She is one of the well-known Wong sisters operating the popular Rainbow Chinese Restaurant in Minneapolis. He has a technical background and was raised in Malaysia where his family continued to celebrate their Indian heritage. Together, they have created a culinary wedding of all their worlds at ChinDian Café at 1500 East Hennepin Avenue in Minneapolis.

Four years ago, after 18 years at Rainbow, Nina Wong had a different vision for a restaurant. Opening her new restaurant in an industrial/college area of the city was as much a challenge as establish- ing her own menu direction. But, if nothing else, Wong is persistent and was soon building her own following. Among her clientele was a personable young man from the industrial plant across the street, Thomas Gnanapragasam. While his work was technical, he was also a self- taught cook specializing in his mother's traditional dishes of India and the Malaysian dishes of his childhood land. Soon their mutual interest in cook- ing led to marriage, their first daughter, and a new direction in the café's offerings.

Here is one restaurant where noodles are king. Low Mein, Chow Fun, Chow Mai Fun, Asian Noodle Salad, Thai Noodle Soup, and Salsa Mai Fun Soup are available everyday at ChinDian. Some have Malaysian flavors, some Thai, some Vietnamese, some Chi- nese - noodles, noodles, noodles everywhere. (That's my kind of restaurant heaven!) Chow Mai Fun is a good choice with thin rice noodles stir-fried in a smoking hot wok with scallions, onions, bean sprouts and your choice of pork/shrimp, chicken or tofu. It is all lightly seasoned with a special curry mix.

But, that is only part of the story. The cooking couple also offers a good variety of entrees such as Chicken Pea Pod, General Tso Chicken, Five Spice Frog Leg, Basil Squid, Madras Chicken, Beef Green Beans, Mock Duck Broccoli, and more. Appetizers Include Chicken & Chive Dumplings, Shrimp Toast, and an outstanding Spring Roll that is the freshest combination of fla- vors and textures offered in this area. Including more noodles - thin rice noodles - the rolls are filled with a variety of flavors from slivered vegetables, crisp bean sprouts, mint leaves, Thai basil - ingredients fresh from the morning market. The mini-salad is all skillfully encased in a translucent, tender rice wrapper and served with a hoison-based sauce. Truly a light, delicious, fresh beginning to the more seasoned dishes that may follow.

If it is not some of the items listed above, lunch or dinner may include a zesty Thai Noodle Soup or Chinese Fried Rice. Or, an Asian Hoagie for that member of your group who just wants a sandwich. It is here on six-inch French baguettes with fresh tomatoes, romaine lettuce and mayonnaise, and includes chicken, beef, pork, shrimp, tofu and mock duck choices. This is definitely not your usual Chinese/Indian restaurant! ChinDian Café is open for lunch and dinner Monday through Friday, 11:00 a.m. - 8:30 p.m. and  for dinner on Saturday, 5 - 9 p.m., and has a few outdoor tables for summer dining. Weekday lunches may be ordered for delivery to nearby businesses with a minimum $20 order. Parking is on the street. For more information, take-out, or catering orders call 612-676-1818 or 612-702- 8904. Or visit their website at www.chindiancafe.com.

Phyllis Louise Harris is a cookbook author, food writer and cooking teacher specializing in Asian foods. She is founder of the Asian Culinary Arts Institutes Ltd. dedicated to the preservation, understanding and enjoyment of the culinary arts of the Asia Pacific Rim. For information about ACAI's programs call 612-813-1757 or visit the website at www.asian culinaryarts.com.