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Dinner at Gold Mountain, SF


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Dinner at Gold Mountain, SF

Melanie Wong | Sep 18, 2005 11:27 PM

Monday night we had an impromptu family dinner at Gold Mountin on Broadway. When we arrived around 8pm, there was only one other party in the place, and by the time we left, just one more came in.

My dad wanted beef chow fun and fried oysters, and was so disappointed when our waiter said that there was no more ho fun to make the chow fun and the oysters were sold out. It was too inconvenient to try to go somewhere else, so we picked up our menus and tried to select all over again.

We ended up with pork and mustard green soup, salt and pepper scallops, steamed eggs with dried scallop, soft tofu stuffed with shrimp paste, Peking spareribs (called capital spareribs on the menu) and beef chow mein. The mustard greens in the soup were hard and not cooked enough but the stock was good. The scallops were fine, a bit greasy yet very flavorful coated with bits of fried garlic and chilis. The soft tofu is normally one of my mother's favorite dishes --- here the tofu was a little old (a couple days in tofu age) with a strong flavor and not as tender as it could be, but I still liked the seasoned soy a lot. The Peking spareribs were the sticky, wet style, and my dad enjoyed working out on the bones and spewing them onto his plate.

The eggs and the chow mein were both excellent. The steamed eggs were the most tender and silken I've had and the shreds of scallop on the bottom of the plate were quite plentiful. With a bit of oyster sauce and scallions on top, this was delicious with hot, plain rice. The beef chow mein (ordered without bean sprouts with a substitute of choi yuen) was not what we were expectingly, yet a delicious surprise. The fine egg noodles were not fried in a Hong Kong-style crispy noodle cake, but dry-fried and loose with a very tasty beefy sauce with tiny quartered choi sum and tender shaved beef. Aromatic with the breath of the wok, it was positively addictive.

The tab was $78, including tax and tip, and one Tsing Tao. This fed five of us very well and there was enough leftover for a lunch for my sister. My dad ate with gusto and said it was the best meal he's had this month.


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