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2011-01-11
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Chose Peking Garden for a farewell lunch as it has been an old favorite among our friends.Restored recently (2 years or so) and the decor is stylishly traditional Chinese. Dining area is spacious and can accomodate big groups. Service is attentive and above average.I especially liked the appetizer dishes of cold pickeled cucumbers, marinated firm tofu and edamame. The unusual variation is a good start to a fine authentic Pekingnese meal and goes well with black tea.Ordered:1. Yang Chun Mian (thi
Chose Peking Garden for a farewell lunch as it has been an old favorite among our friends.Restored recently (2 years or so) and the decor is stylishly traditional Chinese. Dining area is spacious and can accomodate big groups. Service is attentive and above average.
I especially liked the appetizer dishes of cold pickeled cucumbers, marinated firm tofu and edamame. The unusual variation is a good start to a fine authentic Pekingnese meal and goes well with black tea.
Ordered:
1. Yang Chun Mian (thin noodles with shredded chicken in broth)
Fine white noodles (like somen) in a mild broth that we ordered for the child who seemed to enjoy it and finished it quickly.
2.Golden salted egg yolk shrimp
Giant tiger shrimps, shelled and deveined, battered in salted egg yolk and deep fried, garnished with raw Chinese leeks and petals. Shrimps were plump and firm to the bite.
3, Dried beancurd and chicken in broth
The broth was a lot like the noodle soup base, with slightly more flavor. The finely julienned beancurd and chicken makes the dish a delicate pleasure. Although previously dried, the beancurd was pre-soaked well enough to be soft, not chewy nor dense.
4. Shanghainese fried noodles
Thick white noodles (a lot like udon) fried with a savory sauce that gave the noodles an orange color, with lots of shredded pork, and julienned mixed vegetables. A hearty and warming dish with a hint of toasted sesame oil, very freshly fried from a hot wok.
5. Glazed tiger shrimp
My favorite dish in this meal. Glaze was sweet, smooth, sticky with the right kick of freshly ground chili (you can tell from the red specks) which was perfect for mixing with hot steamed white rice. Cooking the shrimp in high heat (ie. deep frying) makes it curl into the shape of a ball and results in a juicy, succulent texture. Shrimps were fresh to begin with, which again gave it great texture and taste.
6. Braised tofu with shrimp roe
A sauce with subtle umami from the shrimp roe. Silken tofu that pairs well with white rice.
7. Omelette-topped vermicelli and vegetable stir fry
A variety of vegeables is used: alfalfa sprouts, woodear fungus, napa cabbage, carrots, shitake mushroom; however the stir fry with vermicelli was a bit greasy.
8. Pork and vegetable pockets
A dish of wok-fried ground pork, diced mixed vegetables, including pickled greens and mushrooms, is served with 4 baked sesame pockets. The sesame pockets were light and slightly crisp; pork and vegetable mixture was very finely diced and had satisfying savory flavors. A crowd pleasing dish.
9. Whole roasted Peking duck
Thinly sliced, roasted just right to give a crisp skin that is not too smokey and carcinogenic. Served with very thin white flour tortilla-like pancakes, raw leeks and cucumbers, and hoisin sauce for dipping. Some cuts were higher fat and oil content, resulting in a richer, smoother and more moist texture, but the leaner cuts were fine.
10. 酒酿圆子 Mochi dumplings in rice wine broth
Dense, small glutinous rice balls in a slightly sweet broth with Osmanthus. A delicate sweet ending.
11. 楊枝甘露 Pomelo and mango cream soup a la mode
A sweeter soup with rich coconut cream and satisfying bits of pomelo and ripe mango meat, topped with a small scoop of vanilla ice cream.
Overall, a highly recommendable restaurant for many occasions, especially to entertain overseas guests with a picky palate.
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