An ethnic treat – made to order at the beach

My love affair with Cape Region dining started with RehobothFoodie.com over 20 years ago. Little did I know that it would morph into 13 amazing years on this Cape Gazette page and 10 years adding a pinch of spice to our local radio airwaves. So many restaurants have opened and closed over the years! Even the hardships foisted on our restaurateur friends and neighbors over the past few years haven’t dampened local entrepreneurs’ efforts to bring their favorite tastes to the beach.

I especially admire the landmark restaurants that have survived the winters (and the summers!) over so many years. I’ve written many times that longevity breeds credibility, and I have a special place in my heart for the single-owner eateries that keep on keepin’ on, day after day, year after year. Confucius Gourmet Chinese, despite its minimal social media presence, is one of those restaurants that continues to dominate my email boxes with positive guest reviews.

The lack of any substantial signage keeps Confucius just a bit under the radar, and chef/owner Shawn Xiong is fine with that. “If they like my food, they will come,” he insists. “I want them to come for my cooking, not because there’s a light on my sign.” (He told me that after I suggested he light up his sign.) I’ve been trying for years to get him as a guest on my radio show, and, true to form, no luck. He simply shakes his head, retreats to his kitchen and sends out a fiery, pepper-laden dish for my dining pleasure. OK, Shawn, you win.

He tells me that there are well over 45,000 Chinese restaurants in the United States. According to the Chinese-American Restaurant Association, that number is greater than all the McDonald's, KFCs, Pizza Huts, Taco Bells and Wendy's in America combined. Shawn says many people associate Chinese food with the same old selection of boring dishes. But from his mission control behind the bubbling woks at Confucius on Wilmington Avenue (immediately behind Aroma Restaurant and across from Salt Air), there’s a lot more than just sweet-and-sour this and egg-foo that. “I try to provide a wider selection of interesting dishes,” he says.

Both Shawn and his wife Danielle were born in Hunan Province, China. They have a profound respect for meticulous preparation and quality ingredients. “We don’t serve anything we wouldn’t eat ourselves,” Shawn tells me. “Our recipes are for those who want to go a step further in their enjoyment of Chinese food.” And this quiet, unassuming guy is no stranger to high achievement! He was accepted into college at 14, and was teaching university-level English at the tender age of 18. In 1986, he traveled to the United States to further his studies and never left.

The statuesque Danielle was a bronze medalist in the 100-meter dash (ranked No. 3 in all of China at 13 years old!), and also taught college athletics. She smiles as she towers over Shawn: “I married him for his brain,” she smiles. And the apple doesn’t fall far: Their son Jason excels both in school and in sports, and is accomplished on the violin and the saxophone.

For those who like their food on the fiery side, blends like Sambal Oelek and ground chilies add heat without changing the taste, while pickled peppers with soybeans and Sriracha convey garlic and onion. Each dish is crafted with a spice that complements everything from tofu to whole crispy sea bass to perfectly done pork. Danielle regularly returns to China to purchase teas and dried peppers.

Shawn insists that each dish be perfect before the heat is added. “It has to be tasty before it’s spicy! We make everything to order, so we can be flexible: vegan, vegetarian, without MSG, and of course, as hot – or not – as our guests desire.”

In other words, this ain’t yo’ momma’s Chinese joint down the block. If you like your dinner fresh and made to order, you will love Shawn and Danielle’s Confucius. Double-check their hours or make a reservation at 302-227-3848.