A Chinese lauriat

January 8, 2004

Print This Post
Filed under Food trips & events; restaurants

Yesterday was the 11th wedding anniversary of my husbandÕs youngest brother and his wife. Dinner was at Tek Lai Shun Beijing in Greenhills, San Juan. Just family. All my husbandÕs siblings with their own families and my mother-in-law. We enjoyed a full-course Chinese lauriat. All the kids stayed at a separate table and had a special kid-fiendly menu.

I was not able to take photos of all the courses as we were all hungry (we had to wait until everyone was there before starting dinner) and the food went fast.

We started with cold cuts for appetizer (below, left)–century eggs, seaweeds, cold duck meat, radish salad, pork pata hamonado and squid followed by hot and sour soup (below, right) that was much too sour and peppery for my taste.

Then, we had fried chicken served with shrimp crackers (below). Chinese fried chicken is deep-fried whole then chopped just before serving.

There were four seafood courses–a saucy shrimp dish (partially shown above, upper right corner), sweet and sour fish (this really went fast so I was not able to take a pic), steamed whole fish garnished with crushed roasted peanuts (below, left) and stuffed crabs (below, right).

The only pork dish was cua pao (below). The steamed sweet chinese bread is filled with the salted and saucy pork belly. ItÕs a make you own dumpling thing. Some fastfood outlets carry this dish but thereÕs nothing like real cua pao.

The only strictly vegetable dish was this black chinese mushrooms and chinese broccoli in oyster sauce in the photo below (left). The yang chow fried rice is partially shown (thatÕs my plate). Dessert was cold pureed mango with tapioca balls or sago (below, right).

chinese mushrooms pureed mango and tapioca pearls