The newly revamped Panda Inn in Aptos, located at the Deluxe Plaza, has undergone a flavorful transformation under new management. The restaurant is now proudly family-owned and operated, emphasizing quality and authenticity.
The joint now features house-made flavors and Szechuan spices that perfectly balance sweet, spicy, and tangy flavors. The all-new menu, to be released this month, includes vegetarian and gluten-free options.
Now open daily from 11:30 AM to 9 PM (except Tuesdays), Panda Inn has streamlined its once-extensive 100+ dish menu to a refined selection of 50 items.
Owner Yana Smith, a seasoned restaurant manager with over a decade of experience in Ashland, Oregon, purchased the joint in September last year.
Yana spearheaded the change to enhance diners’ taste, consistency, and ease of choice. Among the highlights is the new “House Special” section, showcasing unique and traditional recipes with freshly made food delivered hot and ready.
The “Seshuan Boiled Pot,” for example, offers a choice of protein boiled in a spicy brauth, with sushuan peppercorns, chile oil, and garlic served with fresh lettuce and bean sprouts.
Yana was eager to take over the establishment and revamp it her way. Upon purchase, the Smiths encountered early challenges as maintenance on the restaurant’s roof had to be fulfilled. A redesign of the dining room was also completed, offering a clean and cozy environment, with potential plans to redesign the outdoor deck. Despite these costly renovations, Smith remains committed to quality: “I’m not focused on the money; I’m focused on the standard we set.”
Yana’s son Ming manages the front and the back of the house, with his uncle and cousin, who have dedicated time in perfecting their families’ signature recipes.
Ming and his family primarily speak Mandarin within the establishment, claiming his daily work life differs from other kitchen atmospheres. Ming started in the Dishpit growing up in Ashland, and eventually worked as Garde Manger (cold food prep), then as a tempura (tempura food cook) in a Japanese restaurant.
Over the years, Ming has been groomed by his family to eventually cook to their standards, having cognition of the house recipes.
“The start has been a pushback,” Ming said, relating to the grand re-opening that had operated through the construction of the building for two months. He also referred to the transitioning period, hoping to bring customers back with the new management in hand.
Over the 40 years of Panda Inn’s residency, the establishment has changed owners twice over the past two decades.
Yana shared that she welcomes everybody within the community to come in and try her family’s recipes. “I want the community to know we are here, and should give our family a chance to enhance your tastebuds,” she said.
Panda Inn now offers takeout through its website and “door dash” deliveries.
