we stopped in for a weekend lunch yesterday. same old, same old, S&T was crowded and is fine as ever which is always good news.
the opening appetizer was a big hit--sweet sticky rice balls w/ hazlenut. just delicious and really did its job getting us ready to eat.
for mains we had three items: stir fried turnip cake, salt baked prawns in shell and sauteed bok choy. i listed them in order of greatness. we both practically inhaled the turnip cake dish, it is outstanding. the shrimps were medium sized, plentiful and very good too of course, but this is kind of a can't miss dish in my experience (yes i ordered a conservative main but this was in the spirit of preserving marital harmony). the bok choy was very salty as expected but fine. however, i thought at $8.95 for what is basically a side it was too expensive.
for dessert we shared a small bowl of warm tong shui--double boiled pear & almond soup. this is a fav tong shui of mine at S&T with small pear pieces in a clear sweet soup. it has a few floating almonds, a mellow ginger flavor that is not too sweet and is a good ending to a meal.
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