So this time no more Shin Yeh or Kiki's mom. Quite a pleasant surprise! Their house speciality is the first one - chicken fried with red bean curd paste. I didn't expect it's done in this way. The cripsy coating with red curd paste is really creative. I have never thought it could be done this way. Good to know that; so I can try this cooking. Then their cuttle fish balls is pretty good. The bean sprout fried is also nice with some deep fried dried shrimp. Then the chilled clams is my all time favourite. It's very difficult to do it well. You can't under cook or over the clam. Then the chilled sauce is also important - the balance of vinegar, soy sauce paste, wine, sugar, garlic. This shop even put some ginger and chilli to make it more authentic. Worth a try. It's on the 10/F of the Pacific Sogo on the junction of Chung Hsiao E. Rd and Fu Hsing S. Rd.
3 comments:
bangkok really lack of this kind of exquisite restaurant with a home-cooking recipe
but no surprise, if CHKT (China, HK, Taiwan) doesn't offer the best CN cuisine in the world, then where else could be
but this Gingklo is not cheap i think, just look at the address, an upscale one, but i think the quality is important before the price, so if there is good food, we are happy to pay (a bit more), if it is cheap, then it is bonus
Well, it's not that expensive though it's on a luxury department store. We ordered a menu for 3 persons at it's about NTD1,200 (US$40), covering 4 dishes and we ordered one extra side dish - the chilled clams (NTD150) (US$5). The prices range from NT$300 to 600. I think the essence of Chinese cooking is very diversified. We steam, stir fry, deep fry, stew, shimmer, boil, double boil, pan fry, roast...etc. with lots of ingredients and eat almost everything in every way. Only for the variety of dim sum (Cantonese style), it already over 200 types, not counting the other provincial style. The Chinese saying - eating is the first priority of the general public.
i agree with you fillet-o and in the sea
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