Unlike any dish I've had before - this was very thick and gelatinous since this was the same rice used to make Chinese Rice Wine. It had this slightly sweet (like sake) and a little bit of vinegar taste going on. Pretty fun stuff and a first for me.
Soup with a bunch of stuff ***
This was hella awesome and something I definitely want to make sometime. Basically the base was a chicken soup, but included the following – whole baby shrimp (like langoustine), egg, cabbage, tofu, wood ear mushroom, meatballs, and ham. I’ve never had this ham in Chinese cooking ever. It was so pungent that it reminded me of Serrano ham or prosciutto. Such intense complex flavors which added to this spectacular soup.
Kung Shing Chai *
Sauteed with loads of ginger and a bit of chicken stock. Pretty fun stuff.
Lotus Root ---
One of the rare misses at this restaurant , but we were told it’s a local specialty. Nice texture on the lotus root – kinda like a potato, but the sauce was cloylingly sweet. Pretty gross to me, but my wife liked it.
Bok Choy and Mushrooms *
Slightly sweet and slight vinegar thing going on.
--- What the F - in a bad way * Good ** Great *** What the F – in a good way