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Restaurants & Bars 1

Winning Cantonese DIshes

Marty L. | Jan 1, 2005 02:00 AM

In the last few nights I've been to two well-regarded Cantonese restuarants *other than* the ol'-stand-by Full Kee, and can report on a few very worthy dishes.

At Eat First in Chinatown, the Hong Kong Dumpling soup was really not very good -- not even attempting to reach Full Kee levels -- and was, as Louise reported earlier, luke-warm. But the crisp, salted tofu (forgot the exact name of the dish -- first one in the Vegetables section of the menu) and the snow-pea leaves were first-rate.

At Hollywood East in Wheaton, the owners assert that there's been no exodus of their chefs, and nothing I ate indicated any slippage from previous meals. The Hong Kong Dumpling Soup was very good (much better than Eat First, not quite at Full Kee level), and the shrimp and scallops in XO sauce and crispy roast pork were better than that. The beef with chinese watercress was uninspired. But the clear winner was the razor clams with garlic and pepper -- a definite destination dish and one I'm eager to order again.

Please use this thread to list other top-flight Cantonese dishes at these and other area restaurants.

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