Something GREAT from beyond the WALL
Similar to the what is found in China, Logan, too has a Great Wall. Although Logan’s Great Wall may not be able to hold back the invading hordes, it does sell better tasting food than the ancient wonder. After a change in ownership last year, Peter Cai, owner of the local Chinese restaurant Great Wall, said the restaurant underwent intensive remodeling. In the space of a few months, Cai said it transformed from what was a small, buffet-style eatery into an elegant sit-down restaurant that was reopened in May 2004.
As not only the new owner, but also the head chef at the Great Wall, Cai said he brings nearly a lifetime of cooking expertise to the table.
He said much of his cooking experience is derived from years of practice while in China’s Guangdong province where he was “taught the arts and secrets of cooking” by experienced chefs. From these individuals,
Cai said he learned not only dishes that are found in his home province of Guangdong, but he was also educated in the preparation of many other fine dishes that represent a variety of tastes and flavors found throughout China.
Cai said he came to America after becoming proficient in his cooking abilities and worked as a chef in California for about 10 years.
He and his family of three – now four – then moved to Cache Valley and opened the Great Wall nearly 13 years after coming to the United States.
An ornately carved entrance and paintings and photos brought from China create an authentic feel for visitors to enjoy.
Chip Brockbank a junior studying economics, who spent two years living in Taiwan, said, “Not only is the food delicious, but the atmosphere, which is half of the reason people go to a Chinese restaurant, is incredible.”
Salina Jin, a Utah State University student from Beijing, who is studying her masters in second language teaching said, “Great Wall is one of the best, if not the best, Chinese restaurants in Logan.”
Cai said while he was studying to become a chef, one of his instructors taught him a very important lesson in making the best tasting food. The lesson taught, and that he has put into practice, was that a chef must always use fresh food.
He said it is not uncommon for a restaurant to reuse old food, but the Great Wall only uses the freshest and best food. “I’ve never had anyone say that my food did not taste fresh,” Cai said. “If the food isn’t fresh, we won’t use it.”
Other than the standard Chinese dishes that can be ordered from the menu, there is also an all-you-can-eat Mongolian barbeque. This is any assortment of noodles, meats, vegetables and sauces all chosen by the customer and then fried by the chef.
The Great Wall is located at 25 W. 300 North in Logan.
For reservations or more information concerning The Great Wall, call (435) 755-0888.
-jlaw@cc.usu.edu
Peter Cai, head chef and owner of The Great Wall, talks about his experience as a cook.
The Great Wall restaurant was remodeled last year by its present owners to change from a buffet style to a sit down restaurant. Under the previous management it was known as Leo’s China Town.