Chan Can Cook And Chopstix Chinese Cuisine proves it

When Jackie Chan was in Albuquerque in 2009, filming Spy Next Door, he ended up spending a lot of time at Chopstix, a Chinese restaurant in the Fair Plaza mall at the NW corner of San Pedro and Lomas. Chan was given the run of the kitchen, where he helped create the menu item known as “mustard green with pork and dried tofu,” aka the Jackie Chan special. Spiced with jalapeño peppers, the JC special is light and satisfying, exotic without being weird. Read full articleAlibi, V.23 No. 2, January 9 - January 15, 2014
Chopstix Should Pick Up Fans

China is a nation of nearly one-fifth of the world's population, but that's well known. The Chinese excel at producing goods cheaply and supplying us with treats like fried rice and egg rolls, but you knew that, too. Buried in the vastness of such a huge nation, however, is a lifetime of food experiences, many difficult to find on our shores. Northern China, in particular, serves up everything from fiery hot pot to delicate steamed whole fishes, and a wonderful taste of that region can be found at Chopstix, in the Midtown part of Albuquerque. Buffet-style Chinese is well known along with potent flavors found in most sugary and soy-rich sauces at typical Chinese restaurants. Beyond those American adaptations there exist flavors so perfectly matched that despite exotic-sounding entree names, ultimately they are far from strange. Simple appetizers spanned a wide range of old recipes, such as Sesame Shaobing ($2.50), a baked bread hiding layers of rich sesame that might cause you to swear off other restaurants' "garlic bread." Homemade by the restaurant, sliced and gently spicy Szechwan Sausage ($4.95) revved up the meat eater's appetite, while a thick Hot and Sour Soup ($1.50/cup) had just enough of the vinegar punch to liven up an otherwise heavy broth. Read full articleAlbuquerque Journal, April 6, 2007
The fish soup is sssmmokin’

There are a million Chinese food restaurants in Albuquerque. OK, maybe not quite a million, but definitely a multitude. What sets one apart from the herd? Ho Ho has a rep for being über cheap (you could buy the entire place for $10), Chow’s is in business with the white tablecloth treatment and China Star has the biggest pile of cold shrimp I’ve ever peeled into. This leaves a few categories open for the taking, such as best background cricket noises and best place to get stewed chicken feet. Chopstix, on the northwest corner of Lomas and San Pedro, is almost, but not quite, hidden in the back of a busy, busy strip mall flanked by Smith’s and Hastings. The interior is tiny and well-scrubbed. I was immediately transfixed by the sounds of the great outdoors. No, not the crappy John Candy movie, but a recorded compilation of tweeting birds, chirping crickets and an occasional bubbling stream. Upon further examination, I concluded that the furnishings were typical of a Chinese restaurant—there must be a template somewhere—the booth I was sitting in was deep and comfy, and the server was sweeter than a slice of sponge cake. Read full articleAlibi, V.15 No. 17, April 27 - May 3, 2006
Chopstix Chinese Cuisine

Normally I am averse to frequenting establishments that take liberties with the English language merely to be clever or alliterative. For example, I would not take my dog to KD's Kanine Kuts - that is, if I had a dog. And when the new Marco Pollo's chicken franchise opens soon in the Northeast Heights, the chances of my stopping in - even if it wasn't a chain and was correctly pronounced "poyo's" - are slim. However, taunted by friends' claims of the authenticity of its offerings, I swallowed my English major's pride and ventured in to Chopstix. This is the tastefully kitschy (if there is such a thing) Northern Chinese restaurant that took over the space of the late Taeja, a tiny Korean jewel that was, alas, never discovered. Let us hope Chopstix does not meet a similar fate. Read full articleAlbuquerque Tribune, April 14, 2006
All the News That's fit to Eat

Try Chopstix—A reader wrote in a few weeks ago to suggest a new Chinese restaurant tucked away in the Northwest corner of the shopping center at Lomas and San Pedro. (You might remember the space from Taeja Korean Restaurant.) It's called Chopstix. "[They have] really wonderful flavors that remind me of the good Chinese restaurants in San Francisco's Chinatown," he said, "and my friend and fellow diner, who travels frequently to China, was equally impressed." I finally was able to take him up on his suggestion, and now I'm passing it on to you. Go! Chopstix is a real culinary adventure with authentic Beijing-style cuisine. You'll find dishes like steamed pork buns, dan dan noodles, mustard and dried bean curd and stewed chicken feet (perhaps a little too adventurous, given the whole avian bird flu scare). We amused our server to no end by ordering the salted pork noodles, a traditional dish that "only Chinese people like!" $5.95 gets you a huge bowl filled with a rich, porky broth, rice noodles, bok choy, tripe and irregular chunks of pork belly, striated with fat and muscle. It was not for the meek of pork, to be sure. Still, it was good in an odd way, and something I've never even seen on a menu in Albuquerque before. Read full articleAlibi, V.14 No. 48, December 1 - 7, 2005