So I landed back in SF on friday and the first meal I had was Wonton Noodle soup with bbq pork at Win's on Taravel. Traditional HK-style wonton noodle with good size wonton (not big like Ming Tais) and their fresh nice cuts of bbq pork. Nothing trascendent but really refreshing for 5 dollars.
The same day, went to Koi Palace for dinner for a magnificient FEAST of chinese food. The usual shrimp, crab and fish and the suckling pig. Boy was the suckling pig good. Nice slabs of baby pig roasted to perfection. Juicy, fatty, and tender with the crispy skin and a touch of hoisin sauce. Ordered about a pound of HK shrimp steamed. Nice, fresh, and sweet. For crab, we had the crab meat over tofu special. Very good. Nice big crab with chunks of meat sprinkled all over tofu with a crab brain sauce. Perfect with white rice. The fish we ordered was the China cod. Again extremely fresh. Steamed, with ginger scallions, nothing special but the quality of the fresh steam fish cannot be beat. Soft and tender bites of meat and minimal bone exposures. Lastly, ordered a garlic peashoots and their special coconut snowfrog for dessert. All that for 30 dollars a person! What a deal.
Yesterday, we tried dim sum at Hong Kong Seafood on Noriega. I am impressed with the overall quality improvement with the restaurant from prior management. The Hargow skin was not too thick and not too thin, shrimps were good size and steamed fresh and hot. Their Siu Mai's are decently well done. There are some standout dishes like the ones mentioned above that surprised me but there are also dishes that lacked such as the short ribs and the chicken feet. Not the best dim sum place by far, but definitely a treat for people in Sunset who does not want to venture to Richmond or drive a little further. Definitely a good place if you are in the neighborhood for dim sum.
And finally, ventured to Burmese Superstar last night and ordered tealeaf salad with Pumpkin Pork Stew. I would have to definitely recommend the Pumpkin Pork Stew. Tealeaf salad was better than last time I remembered it but the waiter used a tad too much lemon. I wished for more tea leaves but that will have to do. The pumpkin pork stew reminded me of the chinese version thats done with taro. I am not sure if the pumpkin pork stew is distinctively Burmese but it was a treat. Soft and tender cubes of pork in a tangy pumpkin stew sauce with chunks of pumpkin. A little spicy (not too much) that helped the flavor and goes great with rice.
Will definitely post more the rest of the week!
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