The dish on Long Island's restaurant and food scene.
Peninsula, a Bay Shore Chinese restaurant, has had a change of name and ownership. New Peninsula is its new appellation; its present owner, Danny Wu, launched West East Bistro (now called West East All Natural Bistro & Wine Bar) in Hicksville and owns Thom Thom in Wantagh.
And the kitchen has come under the command of executive chef Andy Wong, who was sous chef at West East Bistro, with Andy Chu, former executive chef at West East, as sous chef. Additions to the menu include whole red snapper with sweet-and-sour sauce ($27), steamed Chilean sea bass with ginger and scallions ($24) and jade steak, or flank steak with baby bok choy ($19).
Wu said that the greatest change has been in ingredients. Everything now is fresh, which means the no more canned water chestnuts or baby corn.
For Chinese New Year, New Peninsula is featuring a $34.95 four course prix-fixe banquet dinner and will be hosting lion dancers on Friday, Jan. 31 at 7 p.m., Saturday, Feb. 1 at 5 p.m., Saturday, Feb. 8 at 5 p.m. and Sunday, Feb. 9 at 5 p.m.
New Peninsula is at 55 W. Main St., Bay Shore, 631-666-8811.