Half a dozen of us assembled at the Hong Kong Palace in 7 Corners last Friday to chase away the blues caused by several consecutive days of rain. We ate:
Spicy szechuan dried beef
Dried baby fish and peanuts
Cumin fish filet
tiger skin pepper
twice cooked pork with fresh garlic leaves
spicy tangy potato with chicken
A beef/beef tendon stew (Steve, do you remember the name?)
The meal was a good cure for the weather. For me, the highlights were the Cumin fish fillet and the spicy tangy potato with chicken. The second dish was on the specials menu on the wall and our helpful waitress urged us to order it. The chicken chunks were small pieces of dark meat, moist and tasty, and the potatoes were quartered small red potatoes, coated with a mixture of cumin and other spices and, I believe, a bit of sugar. Sure, you could scoff at this dish for having New World potatoes, but hot pepper is also New World. The cumin fish fillet was flounder in a very light breading with cumin and other spices that didn't overwhelm the fish.
We were a bit unbalanced with our orders; most of our dishes were hot and we had few soothing dishes to buffer them. The tiger skin peppers came out much hotter than on my last visit; the consensus has generally been that the heat of this dish varies greatly as they use different sources or varieties of peppers from week to week.
Hong Kong Palace continues to be a very solid restaurant. Everything was carefully prepared and no two dishes tasted at all the same. There is a lot of depth to the menu and plenty left to explore.
The tab for the 6 of us, with tax and tip, came out to $100, and we were stuffed.
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