Fearing another round of lock-down due to the Delta variant, I decided to organize a family chow-down before things get dicey again?!
In anticipation of tonight's huge feast, I deliberately skipped lunch to make room. Instead, I munched on an orange and a few strawberries. As such, by the time we arrived at the restaurant, I was famish!!
For a Saturday night, the restaurant was surprisingly empty, operating at about 50% capacity only. Tables were nicely spaced with all staff members wearing both masks and gloves. Furthermore, sanitizing hand-wash dispenser was provided on each table.
After such a super-long hiatus, instead of trying out new dishes, we decided to order all of our past favorites and house specials.
Menu for our party of six consists of the following:
Peking Duck two ways - Crispy Skin with pancakes
- Lettuce wraps with stirred fry diced
duck meat and veggies
Fried Oysters in honey, pepper glaze
Sweet and Sour Pork with fresh Pineapples
Fried King Prawns with salted duck egg yolk coating
Stirred fry Chinese Kale ( Gai-lan ) with sliced Angus beef
Stirred fry, seared scallops with crispy garlic and Maggi sauce
Stirred fry rice noodle ( Ho-Fun ) with velvety scrambled eggs, yellowing chives and prawns
Complimentary Taro and Tapioca sweet dessert soup
You will notice most of the dishes we ordered were either 'fried' or 'stirred fry' ones, because, man! after such a long lay-offs, everyone in our party really missed piping hot and 'wok-hay' infused dishes!
Overall, food was pleasurable, fairly well prepared and good. However, when compared to their 'pre-Covid' level and standard, we all agreed there's something subtlety off and missing with the food execution?!.....may be rusty result caused by too long a lay-off or attrition of some key kitchen members?!
That said, there were still a few stand out dishes worthy of special mentioning, namely the ' perfectly timed Chow Ho-Fun ', the stirred fry Gai-Lan with gorgeously caramelized sliced Angus beef and the crunchy Prawns with generous and addictive tasting salted duck egg yolk coating. Peking duck skins were perfectly crispy but sadly, the stirred fried diced meat, lettuce wrap course lacked the usual smokey, wok-hay aroma.
Consider we all managed to survive Covid to date, sit-down indoor at one of our favorite restaurant and enjoy a long, over-due family dinner, no one is complaining and should give thanks instead!
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