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Bay Fung Tong

essvee | Mar 29, 201602:05 PM

on 19th and Franklin in Oakland was one of my favorites back a while ago. Some time soon after they took down all the handwritten menu items from the wall the quality seemed to decline and I stopped going. Stopped in randomly last week and had a nice meal. Funny, it was half empty, something I can't ever remember seeing on a Friday night.

We had the salt and pepper squid, something they do better than just about anywhere else I've had it, and it did not disappoint. From the chef's special part of the menu came tofu and minced chicken, which was rich-tasting and homey. The tofu was so delicate; it actually dissolved on the tongue. Very very good. And shrimp and scallops with XO sauce was not particularly memorable except for the obviously housemade XO sauce, which was very spicy and very delicious. Not bad at all, although it has always been a bit pricier than other Chinatown options, another reason we stopped attending. I will be back, though, for the tofu and the squid and to look for the wonderful XO sauce on something else.

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