Although there have been several mentions of their food here and there on this board, and a report on their Brookline branch, now closed, we (and I blame myself most of all) have been remiss in not keeping this thread alive – and if threads cannot be kept alive, how can hope in these dark times?
In any case, I’ve had their food off and on in these intervening years, most recently about two weeks ago. If anything, they’ve upped their game.
Their samsa (also called “samosa” on some versions of their menu) now has a casing of beautifully browned pastry, flecked with sesame seeds, with a juicy, flavorful filling. A winner all around.
The “bean jelly”, cubes of jelly-like starch intermingled with chickpeas, was new to me and wonderful. The “spicy poached fish” was a great rendition of the standard (fish in a broth whose surface is covered with an intimidating level of chilies and oil – but, boy, the joy below!), the spicy tofu had creamy, soft tofu and the promised spiciness. Indeed, apart from the samsa every dish was fiery. To me that was a delight. Others might want to try other things.
Oh, I had one more thing: da pan ji (listed here under “Exotic Taste” as Chicken Plate). A good, spicy version (but as I’ve said about their version on other threads, it’s excellent but it lacks all the aromas that would push it into the transcendant). And the potatoes were a trifle undercooked.
