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San Francisco Bay Area

Red Kwali - Red-Hot Wok revisited

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Red Kwali - Red-Hot Wok revisited

tanspace | Jun 1, 2004 05:47 PM

We visited Red Kwali again after a not so great meal the first time , soon after their opening. We wanted to try out some of the other, perhaps more authentic, dishes that we hadn’t ordered before.

This time we ordered the Char Kway Teow and Laksa Assam.

The Roti Canai was still being served free. The curry dip this time improved and was more flavorful and I soaked up the entire small bowl of it.

Char Kway Teow is stir-fried wide rice noodles (similar to Cantonese hor fun) with chili shrimp paste, shrimp, fish cake, bean sprouts, and chives. The rice noodle was thinner and narrower than most. Right from the start, this dish stands apart from the previous stir-fried noodle dish I ordered last time, the hawker chow mian. For one, it was expertly stir-fried very dry with not a bit of greasiness. The smell of chili shrimp paste was excellent. And the entire dish was well mixed together so every piece of rice noodle was flavorized. This is a very good rendition of a stir-fried dish in general and one of the better Char Kway Teow dishes that I’ve had in bay area.

The Laksa Assam came in a bowl and the taste was sweet, sour, and spicy. I don’t normally like the round rice noodle served with this dish, and I don’t like sour flavor, so I only tried a bite and it seemed to have decent flavor. My dining partner seemed to like it, though we have no reference to compare it against.

So it seems that the kitchen is working out the grand opening kinks and improving. I peaked at the dinner menu and they seemed to have lots of other dishes, as well Chili Crab and Black Pepper Crab dishes, but not at a cheap price. Maybe I’ll try these after my next paycheck. But in the meantime, I would return anytime to have the Char Kway Teow.

-t

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