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NYE China Village chowdown report

Ruth Lafler | Jan 4, 200411:28 PM

I'm going to be brief and let others chime in.

12 hounds gathered at China Village to say goodbye to a great year of chow. I conferred with the co-owner, Mr. John Yao, and using one of the set banquet menus as a jumping off point, came up with the following:

Village six cold plates
Sauteed Prawns and scallops w/tender greens
Dry Cooked Shredded Pork
West-style soup
Beer braised duck
Chen Du Crab
Fire Blasted Mustard Green
Steamed Whole Mandarin fish
Chen du Two Delicacy (dumplings in chili oil and sesame flat bread)
Eight treasure rice (dessert)

This was a nice combination of familiar favorites and new-to-me dishes.

For example, I'd never had the West-style soup before, and it lived up to the raves other hounds have showered on it. Also a revelation were the dumplings in chili oil -- they made me want to go back and try the dim sum offerings.

At the end, we asked Mr. Yao to bring out the chef so we could thank him for all the delicious food we and other hounds had enjoyed this past year. He came out wearing his chef's coat from when he represented China in the 1999 Bocuse d'Or competition.

I hope we can make a chowhound NYE dinner an annual tradition!


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