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Restaurants & Bars

New Aroma, Chinatown, London - promising Fuzhou cuisine

limster | May 15, 200904:16 PM     20

A new place on Gerrard St.

I can never remember if dong1 fen3, a slightly chewy noodle common in Fujian cuisine, is made from sweet potato or mung bean flour. Will have to letter better hounds fill that info in. Nevertheless, the rendition at New Aroma was a pleasant surprise - the noodles were served with a good seafood broth that it soaked up over the course of the meal, lots of flavour. Chock full of oysters, some sort of big clams (chopped up to bite sized pieces), prawns, significant amount of crab, probably three quarters of a whole crab, the seafood of better than decent quality, a tiny shade of chewiness in the clams, the crabs cooked softer than I would have liked, but otherwise very tasty, especially the sweetness of the crab juices as I sucked them from the shell, with an almost butter like quality. Always great to dissect crab at the table from its shell. Obligatory baby bak choy for contrast, and airy strips of celery.

Definitely a serious notch up from New Fuzhou (also on Gerrard Street, and if their dong1 fen3 or lychee pork/li4 zhi1 rou4 are any indication, rather average) and Fuzhou restaurant on the other side of the block (Lisle street iirc).

Will have to try more to see how this place shapes up.

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