Originally Posted by
FlyerEC
Seems like I have been eating in vengeance .
Forgot to take photos after this first dish .
No turkey but goose on Thanksgiving ..
Goose cooked 2 ways - braised & crispy , steamed pomfret , different types of beancurd / tofu prepared in various ways with gourd , braised , steamed , fried , cannot list all we had ! Hong Kong kai lan with flat fish , braised ? mee pok ( noodles ) with seafood ..
Not been to this 90 years old Teochew ( Chinese ) restaurant before . Not in an area we frequent but the owner s repertoire is amazing !
The black bean crystal dumpling itself , which I had for dessert , is worth a return visit .
Would have had a third if I was not so stuffed ! Something that has to be eaten freshly steamed - that in itself is an art . Has about 60 ? desserts he can prepare .
Translates to no take away ..
Available only on certain days & too bad if regulars order all of them - only does limited edition off menu which he makes by hand himself .
Teochew cold crab
This was one of the smallest crab I have had but look at the packed roe .
Originally Posted by
gaobest
I definitely love Dungeness crab body butter even without bread...
the freshly steamed dessert reminds me of Millefeuille which is best when eaten upon purchase and not taken out of shop when possible. I know its better in Breton but B Patisserie in sf has an excellent one.
Returned to this restaurant with 2 Teochew friends who have known the chef owner since their younger days . We are talking like more than 50 years ago but they lost touch when the restaurant closed for a few years ( Even though chef was in touch with their centenarian father over Chinese New Year ) before re opening at the current location .
The trio had catch up yarns in between courses and at the end , all in Teochew which we do not understand .
Shared 2 cold crabs ( small Sri Lankan ) and varied the menu with original dishes along with some must haves from our previous visit . These crabs were really moulting and one had a soft shell already forming . The butter was deliciously full and smooth .
Other dishes tried included double cooked , fried and poached , threadfin , and in Teochew custom , when the mains ended , then siu bee ( in Teochew , siu mie in Cantonese ) with bits of crisp flat fish ( flounder ) were served .
We did not have noodles of any sort unlike last Thursday s braised mee pok - shaped like
fettuccine / tagliatelle .
Ended my meal with 5 crystal dumplings , had 4 sweet & 1 savoury , saved room after last Thursday s experience . They ( shui jing bau ) are served usually in sets of 2 , black & white / sweet and savoury & 6 pairs were reserved . Switched my savoury with others not into desserts .