This is one of my favorite appetizers to order (in Chinese, Greek, Italian restaurants, etc). I find it's quite hit or miss in most restaurants. I've had it tender on rare occassions, but for the most part, it can be quite chewy and tough. Is it the cooking method, oil, heat, or the freshness of the squid?
I had it the last time at Chiu Chow Boy (not greasy, but chewy). Before that, at Greek Odyssey (not great experience) and it was again, chewy. At Congee Star, greasy, chewy and on the tough side. A few months ago, it was perfect at Congee Queen; a repeat visit and it was tough.
Would like to know if it's just a hit/miss item?
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