February 9, 2015
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| Peking Duck (1st course, duck wrap) - 2 J's comment > not bad; unevenly chopped, some had a LOT of meat (exactly the way I like) and others were bare skin; pieces in general were on the large side; skin crisp, but could be crisper still; flavorful, but served at room temp (this was served first, barely 3 mins after we had placed our order...); wraps were a bit thick and tore a bit |
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| Baked lamb rack w garlic - 2 J's comment > not bad; very tender lamb served medium; too much garlic though, overwhelming the flavor of the lamb (though that might be the angle Shanghai River was going for...) |
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| Steamed pork bun - 2 J's comment > not bad; good wrapper that didn't rip; decent amt of filling; jus not as bold flavored as expected though (then again maybe all XLBs are now going the 'healthy route'?) if Long's is any indication?; flavor actually had a touch too much ginger for my liking so Shanghai Xiao Long Bao downtown still rules for me |
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| Steamed chicken soup w wonton (small) - 2 J's comment > not bad; very clear soup; juicy and generously filled wontons w adequate amt of wonton wrapper trailing (just the way I like my wontons); FYI, there were actual chicken pieces at the bottom |
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| Black cod w spicy minced pork - 2 J's comment > not bad; decent deep fry on the batter but fish a touch overcooked and well, not much of it actually |
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| Shanghai chow mein - 2 J's comment > not bad; very bouncy noodles; not too salty |
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| Peking Duck (2nd course, lettuce wrap) - 1 J's comment > generous amt of meat despite the huge chunks left on some of the skins above in the 1st course); too much bamboo though (not fond of the smell); also found a dead bug in one of the lettuce fronds so this went from an avg 2 to a straight 1 |
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| Bake sugar cake - 2 J's comment > AKA the 'crab shell' pastry (aptly named because of its shape); not too sweet; needed more sugar liquidy center; Long's is better |
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Labels: chinese, richmond
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