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Restaurants & Bars 14

Hong Kong Flower Lounge for dinner

Wendy Lai | Jun 9, 200501:10 PM

As promised, a quick review of HKFL.

I’m no expert at Cantonese cuisine, but since it’s the most common type of Chinese here in the Bay Area, I know what to expect. True to most hounds’ warnings, it wasn’t really anything spectacular. BUT given the audience (mostly non-adventurous non-Chinese eaters) it worked out quite well.

I was in charge of ordering and I knew my audience needed items more common to the American pallet, although I didn’t entirely dumb it down to the point of ordering fried rice and broccoli beef :)The menu was as follows:

Dim sum platter appetizer (egg rolls, fried shrimp dumplings and other fried stuff)
Dried scallop soup
Peking duck
Walnut shrimp
Beef with green onions on sizzling platter
Whole steamed cod with the usual flavors.
Chicken with cashews
HKFL house pan fried noodles

The stand out for me was the walnut shrimp and the beef dish. The losers were the soup and the chicken. Not enough flavor was in the soup, it really tasted bland and can’t detect the savory ness that dried scallops are suppose to have. Everything else was okay. The Peking duck was a bit oily and the buns a bit hard and dry, but the portion was generous. While most of the other dish the portion was very small.

Everyone was happy with the food, so overall it was a success. But on my own, I would probably never go back for dinner.

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