Thanks for the report, and again my apologies for not being able to attend last minute.
I had eaten there last May and was enchanted by the smell of the snowflake beef at a table next to me. I wonder if they changed the spice mix. Was the cumin powdered or whole?
I had enjoyed the edamame with 5-spice, and was impressed by the Chinese broccoli with pork (I think this was a special), and liver with pickled pepper. I can’t find a current menu online so don’t know if these dishes remain.
That’s disappointing to hear-- that’s one of my favorite dishes in Fuchsia Dunlop’s Revolutionary Chinese Cooking, and it’s not a good sign when a restaurant doesn’t make a memorable version. Was there any char on this and was it more dry or wet?
Do you know what type of preserved vegetables those are with the shrimp?
