No. 1 Chinese Restaurant in South Carolina — What to Expect

A Cantonese spot in the Midlands with roasted meats and hand-pulled noodles

No. 1 Chinese Restaurant is a Cantonese-style establishment in the Columbia area known for roasted and barbecued meats, hand-pulled noodles, and dim sum service. The kitchen works with whole birds and pork belly, preparing them in the Cantonese tradition — roasted until the skin crisps and the meat stays tender. The menu runs to soups, stir-fries, and rice dishes alongside the roasted proteins, and the space operates as a casual sit-down restaurant rather than a takeout counter.

The restaurant draws regulars who come for consistency: the same techniques, the same sourcing, the same kitchen discipline week to week. It is the kind of place where the owner or longtime staff know what you ordered last time, and where the food tastes the way it did six months ago. That matters in a food landscape where restaurants shift menus and concepts constantly.

Key Takeaways

• No. 1 Chinese Restaurant specializes in Cantonese roasted meats — whole chickens, ducks, and pork belly — prepared with crispy skin and tender meat.
• Hand-pulled noodles and dim sum are available alongside stir-fries, soups, and rice dishes on a menu that stays consistent across visits.
• The restaurant is a sit-down establishment in the Columbia area, not a counter-service or delivery-only operation.
• The kitchen sources whole proteins and works them in-house rather than using pre-portioned or pre-cooked components.

What the roasted meats are and how they're prepared

Cantonese roasting differs from the char-heavy barbecue of other Chinese regional styles. The meat is hung or laid on a spit, and the heat is controlled so the exterior browns and crisps while the interior stays juicy. Whole birds come out with skin you can crack with a fork, and pork belly holds fat that has rendered but not dried out. The seasoning is usually salt, five-spice, and soy — restraint rather than heavy sauce.

At No. 1, these proteins are often served over rice or noodles, or as part of a combination plate with vegetables and gravy. The roasted meat is the centerpiece; everything else supports it. If you order a half chicken or a portion of roasted pork, you are getting meat that was prepared that way from the start of service, not held under heat lamps for hours.

Hand-pulled noodles and noodle soups

Hand-pulled noodles — la mian — are made to order. A cook takes a ball of dough, stretches it, folds it, stretches it again, and repeats until the strands are thin and even. The noodles go into boiling water for a minute or two, then into a bowl with broth, vegetables, and protein. The texture is different from dried noodles or machine-cut noodles: slightly chewy, with a little give when you bite.

Noodle soups at No. 1 typically come with clear broths — chicken, pork, or seafood — and can be ordered with roasted meat, shrimp, or vegetables. Some soups are spicy; others are mild. The broth is usually simmered for hours, which is why it tastes fuller than broth made quickly. If you are new to hand-pulled noodles, a simple chicken noodle soup is a good entry point.

Dim sum service and timing

Dim sum — small plates of dumplings, buns, rolls, and other items — is served at No. 1, though the hours and format may vary. Traditional dim sum service involves carts rolling through the dining room, and you point to what you want; some restaurants now use order sheets or a menu instead. Call ahead to confirm whether dim sum is available on the day you plan to visit, and what time service begins and ends.

Dim sum is meant to be eaten in quantity and variety — you order many small plates and share. Costs add up quickly if you order one plate at a time, so it works best as a group meal. Steamed dumplings, fried spring rolls, sticky rice wrapped in lotus leaf, and custard tarts are common offerings, though the exact menu changes based on what the kitchen prepared that morning.

Stir-fries, rice dishes, and soups

Beyond the roasted meats and noodles, No. 1 serves the standard Cantonese repertoire: stir-fried vegetables with protein, fried rice, egg drop soup, hot and sour soup, and clay pot dishes. Clay pot cooking — where a dish is brought to the table still sizzling in an earthenware vessel — is a Cantonese technique that keeps food hot and melds flavors. These dishes are usually ordered as entrees and come in single or double portions.

Stir-fries tend to be lighter on sauce than Americanized Chinese food; the goal is to taste the vegetable and protein, not to coat everything in a thick glaze. If you prefer more sauce, you can ask, and the kitchen will usually oblige. Rice dishes — like chicken fried rice or shrimp fried rice — are filling and work well as a solo meal or shared among two or three people.

How to order and what to expect on arrival

No. 1 Chinese Restaurant operates as a traditional sit-down restaurant. You arrive, are seated, receive a menu, and order from your table. Service is usually prompt, and food comes out in stages — appetizers or soups first, then entrees. The pace is steady but not rushed; the kitchen is cooking to order, not reheating prepared components.

The dining room is casual. Expect simple tables, straightforward decor, and a focus on the food rather than ambiance. Parking is usually available on-site or nearby. Payment methods vary; call ahead if you have a preference for cash or card. Groups are welcome, and the restaurant can often accommodate larger parties if you call in advance.

Frequently Asked Questions

Do I need to make a reservation?

Reservations are not always required for small groups, but calling ahead is a good idea during busy times — lunch and dinner on weekends, and around holidays. Larger groups should reserve to ensure seating and to give the kitchen a heads-up on volume.

What is the price range?

Roasted meat entrees and noodle dishes typically fall in the moderate range for sit-down Chinese restaurants. Dim sum is usually priced by the plate, so a full dim sum meal for one person costs less than ordering multiple entrees. Prices vary by protein and portion size.

Can I order takeout?

Many Cantonese restaurants offer takeout, and No. 1 likely does, though the roasted meats and hand-pulled noodles are best eaten fresh. Call to confirm takeout availability and estimated wait times, which can be longer during peak hours.

Are there vegetarian options?

Yes. Vegetable stir-fries, vegetable fried rice, and vegetable noodle soups are standard on most Cantonese menus. Ask your server what vegetables are available that day, as some dishes are made to order based on what the kitchen has in stock.

What should I order if I've never been?

Start with roasted chicken or pork over rice, a hand-pulled noodle soup, and a vegetable stir-fry. This combination gives you a sense of the kitchen's approach to protein, noodles, and vegetables. If you return, try dim sum or a clay pot dish to explore further.