Went to Mary Chung on Saturday night in search of Xiao Long Bao that the board reports are even better than Taiwan Cafe's (the only XLB I've ever had). To my surprise, they only serve them at Dim Sum on Saturday & Sunday mornings. Nonetheless, I will definitely be returning, both for brunch and for dinner, as we had a great meal.
Started with the Suan La Chow Show, steamed or boiled thin-skinned pork dumplings with bean sprouts in a chili-oil style sauce. I think the filling could be a little less dense, but the dish was terrific regardless. Nice heat, delicate dumplings (more like wontons), fresh contrast to the cold, crispy bean sprouts.
We then had the Fried Chicken with Spicy Salt and Yu Shiang Sauce. Awesome. It's hard to believe they actually use oil to fry the chicken, because even in eating it with our fingers, there wasn't a hint of grease. Good sized chunks (3 bites each) of really crispy, very lightly battered boneless chicken thigh pieces were served with a small dish of seasoned salt (tasted mostly of 5-spice) and a larger bowl of fiery hot brown sauce. Great stuff.
We also had the Dry Cooked Sliced Beef, which was a generous plate of sliced skirt steak and just a touch of scallion in a fiery hot brown sauce. Again, great flavors in a very generous portion.
I'm also happy to report that both the Beef and the Chicken were respectable lunches the next day.
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