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Lunar New Year's Marathon Weekend

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Lunar New Year's Marathon Weekend

galleygirl | Feb 10, 2003 05:26 PM

Day One of MY Lunar New Years celebration was an intimate little 14-course banquet (even numbers!) with 14 of my closest comrades-in-chopsticks, including three who came all the way from New York, at Peach Farm Seafood, in Chinatown....We had such a great time there last year, that I ordered the same menu, with just a few changes...I'll spare you all the details , tho if you want'em, I've linked to last years review...

The condensed version was,
1. Cold Appetizer plate. A huge round platter full of cold-preserved meats (pork and duck-like things...fill in here...), cuttlefish, jellyfish, and a red-cooked organ meat that I *think* we decided was goose-intestines, altho soneone said chitterlings, also....Very impressive and festive, and the moist, roasted cuts were piled high...

2. Geoduck Sashimi, because it's a favorite...

3. Mixed Seafood Soup; they must have trusted us more this year, because it was heavier on the fish maw, as well as Krab, shrimp and squid...The thickness was about the ingredients, not the cornstarch.

4. Giant Steamed Oysters in Black bean Sauce, the highlight of any meal for me..

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

6. The Eel, formerly known as Mei-Kee.....Now unveiled as Maggee in disguise, but still tempting under it's garlic and lightly-fried coating...

7. Fat-Choy Oysters, the "apples and honey" of the Chinese New Years table...Fat Choy is the Irish Moss that sounds the same as "good luck" in Cantonese, so it's a given on your festive table...It topped a mound of braised lettuce, and was surrounded by a wall of dried oysters.

8. Spicey Salt Fried Squid.....Of course!

9. Eggplant with Black bean Sauce on a Sizzling Platter...One of this years' new additions. Recommended by Tom, it looked like absolutely nothing exciting, til you bit into the thick, slices of eggplant that melted with the buttery tenderness that makes this humble vegetable worth celebrating.

10. Stewed Abalone with Mustard Greens, one of those showy Chinese delicacies, the shellfish was rich and tender, with just enough firmness. This is the only time of year I get to eat it.

11. Stir-Fried Littlenecks and Flowering Chives, in garlic sauce...Another new Tom suggestion, this was a show-stopper for me..The clams were sweet and just-cooked, the garlic chives crisp and savory...GO get it!

12. Whole Boned Chicken, stuffed with sweet-rice and Chinese sausage...

13. Whole Cod, steamed in ginger and scallions...The whole fish on the table is traditonal, and I was offered the cheeks, which made my night!

14. Fresh Oranges, so we didn't have an uneven number of courses.....

And enough wine, of course, that I'll be checking in to Betty Ford later this week...So, no more of this, "Where can we find a Chinese New years' dinner?"...You make'm yourself, you go to your favorite restaurants with your favorite dining companions, and eat your favorite foods! Voila, instant banquet!

Day Two of the Marathon was a wonderful lunch at Floating Rock, where Abbylovi, Yumyum, and I celebrated Tet...See Abby's post below for details....

Our dinner that night payed homage to our Thai longings with dinner at Dok Bua. Enough on that, but I had their Miang Kum for the first time that nite, and two of my companions were in tears.. [So, I had a good time! ;) ]

Day Three, Dim Sum at Chau Chow City, in the heart of the noise and crowds...Kinda like being in Times square for American New Years, the utmost in chi and excitement...I think I actually starting giggling and skipping when I heard the firecrackers. (You have to remember, I was very hung over...) Walking around Ctown on a beautiful day, with the soundtrack of myriad drummers, dragon dancers and laughter made the 45-minute wait for dim sum worthwhile....Nothing unusual, just all my favorite things, experienced with thousands of others.

Since one is supposed to start the New Year with the things one wants to be eating all year thru, I'm lookin' forward to some good chow!

Link: http://www.chowhound.com/topics/show/...

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