had a great celebratory dinner at TC Choy's last week. the new menu did not have several of my old faves any more, such as the best papaya salad I've ever had.
Mango/scallop rolls were quite good, with the subtle flavors mingling beneath the hot, fried skin.
Hong Kong duck was a delight with a sweet sauce. The melted fat flowing form ever tender bite.
Thia style soup was great onece again, with plump shrimp and crunchy veggies, with a strong herb-infused broth.
For entrees, the chef's lo mein (with a variety of seafood including squid) was solid, but the fried rice was rather pedestrian.
The specials on this night were excellent. huge steamed prawns came slathered in garlic sauce over glass noodles and oyster sauce. so tender inside, the meats melts in one's mouth like fine lobster.
The huge scallops were even better, wrapped in ground shrimp meat and pan seared with a rich reduction sauce. both specials were served with perfectly cooked chinese broccoli.
the cappuccino/chocolate truffle was great (according to dear mom), filled with ice cream. The mango sorbet was wonderfully fragrant and melted instantly on the palette.
food this good isn't cheap. after tip, almost $200 for six, but worth every single penny.
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