Sunday, June 8, 2008

The remainder of the dishes arrived together. The first two, Bai He Yu and Jang Jei Lai do not appear on the menu. Bai He Yu, is a succulent dish of flounder cooked with the bulb of the water lily. It was subtle, crunchy and succulent. The white leaves of the Bai He had a distinct chestnut taste, while the green leaves were reminiscent of leeks. The Tang Jei Lai (Chinese Brocoli) was cooked with Taiwanese sausage and salted pork, and had the potential to be salty. Instead the meat gave the greens a crunchy smokiness.

Bai He Yu

Jang Jei Lai

These were followed by a dish the was too salty, Pan Fried Minced Pork with Salty Fish. The taste of this flat fried circle reminded CA Scotch Chick of a very salty sausage patty. Wise Woman says that both the steamed and the fried version can be quite good. Alas, Elite Chef's attempt fell short.

Pan Fried Minced Pork with Salty Fish

Jumbo Shrimp (without the shell) and the T-Bone Steak concluded the meal. Loyal Scotch Chix Fans who have a sweet tooth would relish the shrimp. It was almost candied with a slight smokiness and no spice. CA Scotch Chick would have preferred a little less sweet and a lot more spice. T-Bone can fall on a spectrum from crisp and tender to soggy and springy. Elite Chef's offering made it about two thirds of the way up the spectrum. It was relatively crisp and tender, and the sauce was acceptable.

Jumbo Shrimp (without shells)

The meal was concluded with the usual orange slices. CA Scotch Chick declined an invitation to play Mah Jong with the family. A Scotch Chick also knows when to leave the gambling to the experts. She thanked her hostess for a lovely evening and scurried back to the hotel to report to her fans.

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