A Chinese lauriat

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. 

an appetizer of assorted cold meatChinese hot and sour soup

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

fried chicken

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).

steamed fishstuffed crabs

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.

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 mushroomspureed mango and tapioca pearls

The kids had corn soup, yang chow fried rice, butterfly prawns (camaron rebosado) and fried chicken.

Rating: Food was great. Can’t rate the price; I didn’t pay. The place is small but the tables are so arranged so it isn’t crowded.

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January 8, 2004  Print This Post   
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