I
f you’re having a hard time finding a Chinese restaurant
that focuses on homemade and authentic cuisine, look no
further than the Cathay Inn.
The Cathay Inn has so much history. I mean it was the FIRST
Chinese restaurant in Spokane and dates all the way back to
the ‘50s, also making it the OLDEST Chinese restaurant in
Spokane! Cathay Inn has been passed down through four gen-
erations and all the recipes have stayed true to the originals
for almost 70 years. There’s a reason why they say consisten-
cy is key.
Chef Raymond made us his favorite dishes (which also
happen to be some of the most popular) from their extensive
menu. There are so many pages of different options that it
would’ve been hard to pick, by ourselves.
We were served their house-made “Fried Dumplings” that had
the most melt-in-your-mouth pork we’ve ever tasted. They
make their dumplings by hand which is extremely labor inten-
sive, but it’s worth every minute! (Easy for me to say, right?)
The “Liu Noodles” were a big hit because they were complex
— spicy with a little bit of sweet. They’re made with beef, egg,
cabbage and all stir-fried with pan-fried noodles and sesame oil.
These noodles were like a deluxe chow mien and had just the
right amount of heat in each bite!
We had to have fried rice, so Chef Raymond made us the “Com-
bination Fried Rice” which did not disappoint. It featured chick-
en, shrimp, ham, barbecue pork and green onions — a little bit
of everything! If fried rice is your vice, then this is a must. We
loved how it worked well with all the ingredients in it. If you
can’t decide on one type of meat for your rice, just get them all!