This iconic dish has been mentioned numerous times on this board. However, I did not recall a single write-up of the four components, let alone with photo illustrations. Yesterday, treating newly wed cousins from overseas to dinner provided me with an opportunity to record and report on this mouth watering event!
Our party of eight selected and devoured an eleven pounder. FYI, this lobster was dissected using hand held Chinese cleavers only, including chopping up those massive thick shelled claws! No electrical/mechanical 'saws' was needed! Talk about 'Kung-Fu' cooking!!
The 4 courses were:
Course#1 - Steamed claws with minced fried garlic and scallions on a bed of Chinese rice vermicelli.
Perfectly timed, the meat was sweet and not overly chewy.
Course#2 - Stirred fry tail with Maggi and Premium top soy based 'house special ' sauce and
Impressive tasting sauce! No one in town does it better! Unlike other rendition which
involved starchy sauce, O'Mei's was a dryish finish with just the right amount of glaze
covering the morsels. Best tasting part was actually not the lobster meat but those
shredded onions! Soooo good!
Course#3 - Deep fry body and head with spiced peppered salt and minced chili garlic.
Absolutely greaseless! Salty and spicy, this dish is a perfect accompaniment with
Course#4 - Braised E-Fu noodles with lobster tamale, straw mushrooms and yellowing chives.
Given an option of either fried rice with tamale or noodles, we picked the latter for a
change. Benign looking but packed with cholesterol, this was our only 'carbs'
for the evening.
On top, our meal also has Roasted pigeons ( savoury, crispy and crunchy ), Stirred fry King Mushrooms with snow pea shoot and Braised eggplants with Enoki mushrooms and dried scallops in a hot pot.
Total bill for the eight of us came to $410 all inclusive of tips and tax and well worth it!! BTW, no corkage fee for BYOB.
For a Thursday night, the restaurant was packed!!! with people waiting outside!! Unbelievable!
Updated 1 year ago | 3
Updated 1 year ago | 13
Updated 2 years ago | 5
Updated 6 months ago | 0
Updated 4 months ago | 21