Asian flair at Mr. Chung's

Dan Chung is partnering with his father to create Asian food that showcases the next generation's move from classic to contemporary.

His father has been in the restaurant industry for more than 50 years in China, Taiwan, Japan and the United States. A highlight of his career was cooking for Taiwanese President Lee Teng-hui.

In September 2014, he brought his skills to Morristown.

As a child, Dan Chung helped out in his father's restaurants; however, this is his first time taking the lead.

Chung, 25, describes the decision to open Mr. Chung's restaurant, named in honor of his father, as "wanting to be part of the growth of the town."

Walking into the Morristown restaurant, you feel the sensation that you have somehow left Speedwell Avenue and transported to Asia. A Koi pond welcomes you in the front entrance. Copper painted walls give the interior a warm feel. Large red paper lanterns, signifying a celebration, hang from the ceiling. An ornately-decorated dragonhead protects the entrance to the kitchen.

"People have stressful lives," said Chung. "Their plates are loaded. They come here to feel relaxed," he said, referring to the ambiance and light background music that can help take the edge off of a stressful day.

One look at the menu and you will know that this is different from typical Asian restaurants. The menu is separated into sections with such names as Breaking the Ice, Asian Spoons, Zen Garden, Vegetarian Specialties, Signature Dishes as well as Entrees from the Sky, Land and Sea.

The menu items focus on high quality ingredients including hormone-free organic chicken, fresh vegetables and unique spices.

"We experiment with ingredients," Chung says. "We create contemporary dishes by putting ideas together and see what flows."

One example of this from the Breaking the Ice section is the Spicy Lump Crab guacamole ($15) made with lump crabmeat, avocado, ginger, yuzu, cilantro, and Thai basil, which comes with lobster chips for dipping.

From the Asian Spoons section, if you cannot decide which of the six soups to have, you can choose the Soup Sampler ($9). Three bowls come arranged on a platter with such choices as Shrimp Tom Yum, Creamy Edamame, or Pumpkin Bisque, which has Asian pumpkin, avocado, corn and shrimp.

Mr. Chung's signature dishes include Noble Sea Treasures ($20) cooked inside a foil basket with shrimp, calamari, scallop, asparagus, broccoli, carrots and egg whites. The sauce is light and simple which highlights the freshness of the ingredients.

If you want something more familiar, dishes like Chicken and Broccoli ($15) and General Tsao's Chicken ($15) will give you the taste that you know, with an overall freshness — tender, not overly breaded, with a sauce that accents the overall symphony of the dish. The dishes are large enough that they can be shared.

If you enjoy doing a little "work" for your food, Mr. Chung's has Ishiyaki ($15-$20), which is an interactive method of cooking your own food at your table on a hot stone. This tradition started on the Tsushima Island in Japan when a fisherman heated up a stone on the shoreline and cooked what he caught that day. The meats are marinated and come with rice, vegetables and dipping sauces. The stone needs approximately 45 minutes to heat up, so only chose this method if you are not in a rush.

The blending of old and new continues with dessert including Cheesecake Spring Roll, which is exactly like it sounds. Asian Crème Brulees are made with different flavors including green tea, Thai tea and holiday-inspired eggnog.

Although he is the conductor in the kitchen, Dan also loves being in the "front of the house" because he can interact with his customers. His focus is on friendly informative service, making each customer feel welcomed.

The restaurant is a "Bring Your Own" establishment, with a liquor store conveniently located next door. Mr. Chung's also has takeout and delivery service with an easy-to-order online service through its website.

The Ager family had lunch at Mr. Chung's recently. "There is something for the whole family," said Danielle Ager. "As a mother, you can feel good that you are feeding your children organic chicken. It satisfied my craving for fusion cuisine while providing traditional dishes for the kids."

"I couldn't get enough of the chicken," six-year-old Elijah Ager said about his Thai Basil dish. "I loved it so much that I asked my mother to go back the next day." Gabriella Ager, age nine, said. "And, we did!"

Got an eatery to recommend? Email eabreu@dailyrecord.com

Mr. Chung's

Address: 78 Speedwell Ave., Morristown

Tel.: 862-260-9558

Website: www.MrChungs.com

Hours: Lunch 11:30 a.m. - 3 p.m., Monday to Sunday; dinner: 5 - 9:30 p.m. Sunday to Thursday, 5 - 11 p.m. Friday and Saturday.

Owner: Dan Chung

Cuisine: Contemporary Asian

Prices: Appetizers $5-15; salads $8-10; entrees $9-24; desserts: $5-8.

Credit Cards: Visa/Mastercard/Discover/Amex

Seating: 100

Parking: Two-hour complimentary parking at Headquarters Plaza, 3 Speedwell Ave. or metered street parking.