My friend RC pinged me a couple of days ago and invited me to dinner at my favorite private dining facility. He was entertaining a friend from the West Coast who is an investor in several high-end restaurants in the Bay Area, and thought I might enjoy meeting the friend. I wasn't planning on having a big meal out so early this week, given my packed eating schedule the latter half of the week, but I didn't think it wise to turn down this invitation.
It's been a whole 3 months since my last visit, so I was pretty excited about coming back for some awesome old school Cantonese.
We asked Chef Duck how he managed to remove the thick, hard shells of the claw without damaging the crab meat, and apparently he dunks the claws in a pot of ice water...
As usual, you've got crab meat, loofah, button mushrooms, diced duck meat, tonkin jasmine (夜香花), and some really small and tender lotus seeds.