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2008-12-26
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The venue was the China Club, which actually does a very good job with the food provided that you arrange a special menu with the chef. Here's a run down of what we had:Crispy deep-fried tofu skin (香煎腐皮卷) - something "light" to whet the appetite. I didn't dare pour on the sweet-n-sour sauce for fear of ruining my palate.Stir-fried tripe in XO sauce (XO醬油泡爽肚片) - any worries about ruining my palate was put to bed with this dish...the spicy XO sauce - lots of chilli here - completely numbed my tast
Crispy deep-fried tofu skin (香煎腐皮卷) - something "light" to whet the appetite. I didn't dare pour on the sweet-n-sour sauce for fear of ruining my palate.
Stir-fried tripe in XO sauce (XO醬油泡爽肚片) - any worries about ruining my palate was put to bed with this dish...the spicy XO sauce - lots of chilli here - completely numbed my taste buds for a while. Otherwise this was pretty nice.
Conch baked with goose liver (鮮鵝肝焗格蘭嚮螺) - a really delicious dish done like a crab cake, except the mixture of the liver and the shellfish together works really well. Yum yum!
Fish broth stewed with preserved orange rind and jujube (陳皮紅棗燉生魚湯) - very nice clear broth, like a consommé, with the distinct fragrance of the orange rind.
Steamed fish (清蒸海上鮮) - this happens to be a very, very good steamed green wrasse (青衣) - a delicacy in Cantonese cuisine that is classified as "near threatened" according to Wiki. I don't have this fish very often, but it really was delicious tonight.
Fatty char siu (肥叉燒) - what can we say? We loooove good fatty char siu. This is better than what we had at Fook Lam Moon last week.
Roast duck (掛爐琵琶鴨) - skin is nice and crispy, and the meat is pretty decent, too. A rare occasion when I decided to cut out most of the fat...
Braised beef short ribs (紅燒牛肋骨) - very tender and cooked with many Chinese spices.
Chinese lettuce with fermented tofu sauce (腐乳椒絲唐生菜) - the fermented tofu actually isn't too strong, and is tempered by the slices of chilli peppers.
Homestyle stir-fried rice vermicelli (家鄉炒米粉) - this was absolutely fabulous. You can taste the flavor from the chef having fried this in a wok with high heat, what the Cantonese call wok hei (鍋氣). We loved it so much that we ordered the stir-fried thin noodles with shredded chicken in soy sauce (豉油皇雞絲炒麵) as an encore.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/12/half-century-away.html
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