We agreed that the best dish was the latter of (live from tank) black cod, made two ways. Slippery pieces of clean tasting fish, glossy from a stir fry with soft but resilent white chives. The head and the belly were made into a milky soup that was pretty good when warm, but somewhat fishy when it cooled a bit; I think a touch (more?) of ginger scallions would have cleansed the flavours a little.
A very satisfying rendition of the standard Peking spare ribs, this one garnished with nice puffs of fried dough filled with a milky custard.
Also satisfied with the very sharply snappy lotus root, deftly stir fried with waxed sausage.
Decent krab rangoon, not greasy from the deep frying. Quite happy with the crisp and slightly chewy scallion pancakes, although I wouldn't forake them for the ones from restaurants with a Northern bent (e.g. King Fung, Noodle Alcove).
Tender beef on with peppers and onions come black peppered on a black hot plate. Merely decent slices of pigs feet (too chilled) rest on a pile of somewhat below average jellyfish (thick but watery). Thumbs down for the uninspiring clams in blackbean sauce.
Homey string beans, cooked to the right level of softness and vegetable snap, with bit of minced pork and chopped pickles.
On the whole, quite acceptable Cantonese for the area. Nothing extraordinary but competent for the most part.
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