How thrilled was I to find -- among the many fine dishes on my table last night at King's Palace (San Gabriel) -- a real gem?! Fried Crab w/ garlic, recommended by the manager as a house specialty, was positively finger-lickin', hand-wipin', and face-glossin' good.
Sweet fried crab showered in crispy fied garlic...potent, pleasing, rapturous.
Lion's Head meatballs, soupy dumplings, Hunan ham w/bean curd sheets and honey were also wonderful.
We also had a dish that I haven't had in "many moons"... it was what used to be called (in the NYC area, anyway) General Tso's chicken (cut up chicken pieces, egg-battered, fried and then wokked with a goupy, cornstarch-thickened, purplish sweet/spicy sauce and bristling w/dried hot chili-peppers pods). King's Palace called the dish something like chung tong gai.
I know many people who think this is a lousy, spiced-up version of ubiquitous sweet & sour dishes, but I love it! It reminds me of childhood and what's better than that?
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