Restaurants & Bars

San Francisco Bay Area BBQ Takeout

Parc Hong Kong Revisted & BBQ Take-Out


Restaurants & Bars 5

Parc Hong Kong Revisted & BBQ Take-Out

CYL | Aug 17, 2004 02:36 AM

Parc Hong Kong (PHK) in Sunnyvale seem to be starting some promotions to attract customers. Last week while passing the PHK, I saw a sheet on the window about some dinner specials – roasted quail, $1.00 each on Mon, Peking Duck, $9.99 on Tues and Thur, ginger & scallion crab, $6.99 on Wed, and sauteed steak cube, $7.99 on Fri. My wife and I had planned to indulge soon some day. Then, Yimster’s posting appeared on August 7 about the salt pepper crab. Rather than dinner, my wife and I finally made it in for lunch this noon. We ordered the salt pepper crab (a $12.99 special), the House special fried crispy noodle (reduced recently from $12.00 to $10.00), and a few some dim sum goodies..

The salt pepper crab was good and we enjoyed it. It had a thin delicately deep fried crust but it lacked sufficiently the intense salt pepper flavor that I am accustomed to (Yimster, the PHK salt pepper crab we had would seem to confirm and be consistent with your tasting of last week. So, indeed, it really wasn’t your cold that seemed to have taken the taste away!). The meat was juicy but had even less taste that was on the crust. I did a steamed crab at home last where the meat even had more taste. The noodles were small and deep-fried. Heaped on top was shrimp, chicken, pork, black mushroom, barbecue pork, scallop, squid, and a tasty sauce. As good as it was, I had better version for less elsewhere (Golden Wok).

As we left, I noticed in the front left hand corner of the restaurant. They had finally gotten their act together on BBQ take-outs. Got half a roast duck (only $4.90), some spareribs ($5.50/lb), and some BBQ pork ($5.50/lb) - picked out a nice plump, fat duck with nice coloring (no pin feathers) and BBQ pork with some fat and slightly burnt edges the way I like it. The BBQ goodies were very good, comparable to Jumae Guey, Cheung Hing, and Yet San. The duck disappointed in that it did not have any juice when cut up. The cup given contained only plum sauce, a made-up mixture. (Good duck juice is priceless! I remember there used to be a good SF Chinatown roast duck place just next to and above the Universal Cafe. They used to save and horde all the duck juice for the downstairs Yee Jun Restaurant next door who made the best ever fried tofu stuffed half with fish cake and half with smashed rice saturated with duck juice. Gone forever except when made at home! Then also, there is always duck juice for which to make duck broth yee foo won ton when tired of making hung tao all the time ala Sun Hung Heung).

Want to stay up to date with this post?

Recommended From Chowhound