Anybody out there familiar with ngau yuk gawn lo won ton?
I was first introduced to this dish in the late 70s by one of my best friends mom. She would order the dish at the old Lantern Restaurant on Webster St in Oakland Chinatown. It is a won ton in beef gravy topped with a good sprinkle of chopped green onions. Much like Thai ladna, but using wonton. I remember how heavenly I thought I it was when I first tried it. Years later I tried to order it again when I moved to Hong Kong. None of the restaurants that I tried knew what I was talking about. Imagine my surprise. I concluded that the dish was another overseas Chinese concoction.
Now that Lantern is gone, I and my family still order it from time to time at either King Wah (Oakland Chinatown) or Ly Luck (Oakland Dimond district).
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