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“Bollito Misto” aka Ching Tong Ngo Nam (Clear Broth Beef Belly) at Gold Mountain (SF)

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“Bollito Misto” aka Ching Tong Ngo Nam (Clear Broth Beef Belly) at Gold Mountain (SF)

Melanie Wong | Dec 28, 2010 04:01 PM

My last report on the place, http://chowhound.chow.com/topics/4477... , criticized the dumplings here and I found that to once again be true, e.g., taro dumplings with curried meat paste. Yet, three dim sum items from a lunch a year ago at Gold Mountain still stand-out in my mind, so I thought it worth posting and perhaps others can update on whether these are still as stellar.

A couple girlfriends were visiting the City before Christmas 2009 and requested a dim sum outing. They’d never had this brunch choice before. While I myself prefer ordering from a menu to cart service, I felt that for their first time out, they needed to experience the carts and crowds. So we agreed to meet at Gold Mountain and I brought along another chow friend.

The man carrying the tray with four bowls of clear-cooked beef belly and turnips (ching tong ngo nam) out from the kitchen to the crowded dining room stopped first at our table. He explained that the process of making this dish was very slow and only a limited number of orders were made each day. I almost passed on it, feeling that my friends might not appreciate it, but the gentleman was insistent that this was the best dish of the house. Luckily, I did give in, as we all loved this one. My italophile friend dubbed it bollito misto. Slabs of well-marbled and barely tender beef brisket in an herbal, beefy, clear stock with juicy chunks of soft and sweet daikon . . . so pure, simple and perfectly executed.

Book tripe at Gold Mountain blazed with deliciousness. Infused with ginger, garlic, a little sweetness, and dried Mandarin peel, against a backdrop of scallion savoriness and capsicum warmth, the satisfying bite of the near-crisp texture was spot on.
http://www.flickr.com/photos/melaniew...

We finished with mochi filled with black sesame paste. Served hot, the lardy, jet black sesame paste inside the mochi was still molten. So fresh and tender with a gentle chew, the quivering glutinous rice outer shell was coated with peanut sand and sugar. The two ladies moaned over this dessert.

All three were tops in class for our area. Anyone else tried these dishes at Gold Mountain?

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Gold Mountain Restaurant
644 Broadway, San Francisco, CA 94133

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