11/6/2023 0 Comments Jing fong dining room![]() I selected one skewer apiece of fishballs (5 ball per skewer, I think) in different sauces. One of the things that's very advisable to do at Jing Fong is look at what's on offer against the wall that doesn't circulate. ![]() From the circulating carts, I had chicken feet (not as garlicky as at A&B, but at least as good if not better - I think the chicken may have been of somewhat higher quality) spare ribs (again, as good as A&B, though perhaps not better - they were a little fattier at Jing Fong, I think, though not drastically so) red pork buns (solid, and better than A&B) vegetable dumplings (very tasty) and ground shrimp (with the consistency of a packed-together paste, but not "shrimp paste" = belacan!) in fried, sesame-covered batter skins, which were flaky and not noodly (excellent). ![]() Today, I went to the renovated Jing Fong for lunch. Yesterday, I posted a meal report on a dim sum lunch at A&B Lobster King House. This is also the first place I had walnut prawns - that wonderfully rich dish of prawn with a walnut/liquer sauce that is amazing for the first five bites and then deadly rich thereafter.Ī few years later it was the site of a waitstaff/tipping scandal when it came out that the owners were stealing the waiters' tips and paying something like $.50 an hour. It has a yellowish color too it - reminded me of something I once saw on Iron Chef when raw eggs were scrambled into the rice before frying. The rice was light and fluffy, not at all greasy. The fried rice is probably the best I've ever had. I recall that for the function (it was law school), for hours the staff brought out plate after plate of food. The room it huge and gaudy, often packed with numerous parties - weddings, birthday's, etc. The place is on a small street in Chinatown and you have to go up an escalator to get to the dining room. A while back I went to a function-type dinner at Jing Fong and had some amazing Chinese food.
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