Restaurants & Bars

Boston Area

Peach Farm Seafood, Chinatown, Boston


Restaurants & Bars

Peach Farm Seafood, Chinatown, Boston

Limster | Aug 2, 2002 11:11 PM

We strolled into Chinatown for dinner, and one of my buddies (who's from Hong Kong) picked out Peach Farm Seafood, which also happened to come recommended by galleygirl.

3 out of the 6 of us read Chinese and we ordered mostly out of the Chinese only menu. We had:

Scallops, sea snail (actually a large clam) and mixed vegetables in a taro basket. Scallops were very tender, but the sea snail slices were slightly tough. It's not a problem with the light and quick stir-frying -- that was expertly done, as evidenced by the textures and flavors of the scallops and vegetables. I think the minor shortcoming because the sea snails slices were too thick. It should be sliced as thin as possible, for a quick snappy crunch that was missing here.

Bai hua (hundred flower) steamed bean curd -- my favorite this meal for the elegance of texture, flavor and presentation. Squares of silky delicate bean curd (tofu) are steamed lightly, a single succulent shrimp embedded in the middle of each square, the dish gilded green by vegetables.

More luxuriant green in a stir-fry of Chinese broccoli with its verdant bittersweetness.

A classic pleasure in a cottony steamed black bass with ginger, scallions and cilantro, as well as an addictive sauce, half oil half soy sauce and other wonderful things. Had an enjoyable time sucking off the gelantinous flesh near the bones.

Beef filets in a chinese sweet and sour sauce that my Chinese friend says is very common in Hangzhou. Extremely tender beef in a well restrained and slightly plummy sweet and sour sauce that was also notable for plenty of onions.

Braised bacon and preserved greens, a comfort for many of us at the table. There's a nice point of sweetness from the preserved greens and it sharpens the rounded richness of the bacon. Very minor and almost unimportant quibble: I prefer versions rendered with the darker heavier soy sauce; this braising sauce was lighter.

While not as finessed as the best Cantonese cooking I've had, this was a wonderful deal at $19 per person (tax and tip) for a generous and hearty meal.

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