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[PDX] Wong's King Seafood...

extramsg | Mar 15, 200504:52 AM

22 of us had dinner at Wong's tonight ordering 12 dishes, including Peking duck, crispy-skin roasted pig, prawns with honey walnuts, crispy garlic chicken, hot & sour seafood soup, scallops with XO sauce, and so on.

I think you'd have to work really hard to argue that there's a better Cantonese restaurant in Portland. Those who know me know that Chinese, especially Cantonese, isn't one of my favorite cuisines. I think that makes me more sensitive to how good it is.

The first thing I noticed was how well they executed the dishes. eg, textures on all seafood and meats were perfect. Pork was crispy on the outside, succulent on the inside. Skin on the crispy chicken was as advertised, while the flesh was falling off the bone. Seafoods stood out even more. No matter the preparation, every piece of seafood was just cooked, tender, but never mushy, even in the soup. Flavors were refined, too -- balanced and tasty.

Both the banquet hall with modern lines and the food reminded me of Yank Sing in San Francisco. There are probably better Cantonese restaurants in Vancouver and SF, but at least we now have one in the league with those.

I've kept my comments to "Cantonese" because it's been a year or more since I've been to Sungari. Even though it's a different cuisine, I'd like to get back there soon to compare, at least on executions and ingredients.

I'd also like to get back to Wong's and explore the menu according to my palate a little more. It's a dizzying menu and yet so little of it is typical.

btw, ordering 4 courses of Peking duck and 2 of each of the other dishes, plus tip, we spent under $15 a head.



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