Title: 9/2/2013 4:29:15 AM
Not bad, not bad. Very generous portions are the norm (so order conservatively). There was plenty of variety on the menu (and many of the items seemed fairly authentic for Shanghainese/Sichuan cuisine), so it should be easy to find a dish to satisfy everyone at the table.We started with an eggdrop seafood soup with fake crab and bits of fish and mushroom. I appreciated how the soup wasn't too salty, although the texture of the imitation crab was very doughy (more flour for the filling than protein), lending the soup an odd texture. The garlic eggplant dish was done well (with a soy based sauce and likely some sugar, lots of oil as expected) and their stir-fryed water spinach with slices of garlic was delicious. The water spinach itself wasn't wilty or yellow, but seemed to be at its peak in freshness, and the sodium level of the dish was moderate and not overkill.We had steamed fish that likewise was done well. The fish was topped with thiny sliced green onion, which was enjoyed with some soupy broth spooned and poured over the flesh. It's light yet flavorful. We also had the fried chicken in garlic sauce that was a little more on the dry side (especially the breast meat).My biggest qualm was the pace of the service, which was at a crawling speed. We understood that steamed fish took longer to prepare but it made no sense to have 20 minutes between the soup and water spinach, 10 minutes until the eggplant was served, 10 minutes before the chicken was presented, and then another 10 minutes until the fish came out.
Title: gift certificate9/14/2011 7:17:10 PM
Would it be possible to get a gift certificate for $50. ? Please let me know, I liked your restaurant and would like to get a gift certificate for a friend. Thank you, Willie Marlowe
Title: Jean Paolucci8/4/2015 4:01:04 AM
I provide bookkeeping services for small to mid size businesses. Please let me know if I would be a good fit for your company's needs.
Title: Dinner and new Sichuan menu8/16/2013 8:38:48 PM
Just came home after a very enjoyable dinner. The chef has just returned after completing a course on Sichuan cooking. The food was delicious. It would seem that the kitchen has gained new energy and inspiration. Having traveled several times to Sichuan, I can say that tonight's dinner would have been at home in Chengdu. Tai hao chi!!!
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