Crisp surface on the scallion pancakes, the centres are dense, chewy, rather than the articulate multilayer versions which I prefer. Could use a bit more scallion aroma.
Very good pan fried turnip cake, very crispy, hot; soft and doughy on the inside.
Homey versions of Sichuan cold appetizers, like the beef and tripe in spicy sauce, or pork with garlic sauce. Could always be more spicy, more robust notes from Sichuan peppercorns, but not a deal breaker. Delicious all the same.
Lake Tung Ting shrimp was an acceptable stir fry, the shrimps a shade overcooked, the vegetables alright, the sauce made from egg whites could be cooked a little less.
Chef's tea-smoked boneless duck was probably one of the best dishes of the evening. Very well prepared - smoked to just the right level, the meat blushing slightly. Served almost like Peking duck, with tian mian jiang/sweet fermented wheat sauce and wheat crepes. While it's not the absolute best of it's kind (those versions are essentially like duck prosciutto, smoked very slow and low) it very worthwhile and would definitely order it again. Makes the version at Sichuan Garden look disgraceful in comparison.
Interesting pairing of textures between fresh-tasting supple pieces of fish and tofu. Understated but delicious.
Lion's Head casserole, is a step up from Taiwan Cafe, probably on the level of Zoe's but not as good as the versions at Wing's. The meatballs are fine, and acceptably smooth in texture, in a stocky broth with mung bean noodles, mushrooms and napa cabbage.
Good deep frying on the tangerine beef, crackling batter, good tangerine peel flavour, tender beef.
A rather salty stir fry of water convolvulus/kang kong, could use more garlic.
Overall a very satisfying meal.
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