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Boston Area Chinese New Year

Lunar New Year at Peach Farm

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Lunar New Year at Peach Farm

galleygirl | Feb 2, 2005 10:47 AM

Since some of the victims of last nite's seafood and wine Lunar New Year Extravanganza at Peach Farm seem to be up and among the living, and guess it's time for me to write a truncated report....

We welcomed the Year of the Rooster(my birth year, I might add!) with a platter of slices Geoduck Sashimi, on ice...Thin slices with crunch; think mirugai at the sashimi bar. Served Japanese style with wasabi and soy. The Chinese twist was dry-salt frying the heads, (or whatever the part is one can't eat raw) on a seperate platter....There seemed to be more heads than one would expect, but no one was complaining, as the clam-intensive, chewy tidbits made their rounds.

These were quickly followed by our spicy salt fried squid, a highlite of any meal at PFS; they have a great hand at the fryer.

Steamed whole scallops on their shells, with ginger and scallion. Just barely cooked, with the sweetness of the ginger complimenting their delicate flesh, the scallops here would make any scallop-ambivelent eater change their minds...Sometimes they don't have them, so we scored...

Unfortunately, they didn't have their signature oysters-as-big-as-your-head...We were struck speechless with horror...Luckily, we rallied and comforted ourselves with two two and a half pound lobsters hacked and stir-fried with ginger and scallion. My favorite prep, and the only instance where I choose anything other than the plain boiled....

Dau miu with garlic, Mound-o-Peapod Tendrils, barely cooked and loaded with garlic.

An eel, sliced into teeny-weeny steaks and steamed in black bean sauce...You pop each piece in your mouth, and the flesh slips right off the little hunk-o-bone....

Stir-Fried Littlenecks and Flowering Chives, in garlic sauce....The clams were plump, juicy and sweet, the garlic chives crisp and savory...They were served on a bed of crunchy fried noodles, which I really liked, but isn't the usual...A plate of this is a perfectly balanced meal, in my mind.

Whole Boned Chicken, stuffed with sweet-rice and Chinese sausage, mixed with lots of chicken schmaltz, and deep fried...This has to be ordered a day in advance, but my companions say it's worth it...The Commodore made me promise to bring him the leftovers, which my fellow-diners graciously relinquished...;)

See Yao Wong fried noodles,a dish that Tom couldn't translate to English or Mandarin, (we had no Cantonese speakers with us) but is off-menu... It's crispy, thin egg noodles, stir-fried with sesame oil and soy sauce...Simple, but addictive...

Whole Tautog, steamed in ginger and scallions...The whole fish on the table is traditonal, and I really enjoy the firm, white flesh of the tautog more than the whole cod we've had in the past...

Some of my wiser companions went RIGHT HOME to get a good night's sleep...I did not...There was wine. There was much wine....

So, gung hei fat choy, go out and welcome the Year of the Rooster!!!!!

Link: http://www.bistrodraw.com

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