Many of you provided invaluable input for my class last spring on Chinese regional food. Everyone had a great time, and the only difficulty was that we really couldn't eat as much as we wanted to. Our second or third restaurant each day always suffered because we'd been too gluttonous at the first. The kids who are now in college are pushing for a reunion during their winter break.
We began the course in the south with a Cantonese meal at Great Eastern (after watching the first episode of Gourmet's Diary of a Foodie, which focused on China). At Great Eastern we had the Pacific Delights set meal, which is a bargain (B.B.Q. Assorted Platter, Shredded Dried Scallop Soup, Spiced Salt Baked Fresh Crab, Fried Squabs, Sauteed Fresh Frog, Sauteed Sea Conch & Scallops with Yellow Chives, Sauteed Soft Bean Cake & Chinese Mushrooms with Tender Greens, Steamed Fish, Dessert & Fresh Fruit), which I supplemented with the Stuffed Boneless Chicken with Sticky Rice. We also upgraded the fish from catfish to bass. I also increased the quantity of Fried Squab so that everyone could have a piece. The kids were great about trying unfamiliar things...everyone ate frog and jellyfish. I think the chicken and the fish were the biggest hits, though the chicken is so rich that I found it a bit overwhelming with all of the other food. We could have used a few more eaters!
I'll add information about the other places we visited as replies to this post. This should let me put up more pictures, and also save me from writing (and you from reading) the giant post from Hell.
In case you're curious, this spring I plan to offer a course on ice cream (history, chemistry, making, and eating), and I'm already planning a course on meat for spring of 2009.