February 23, 2011

The last bowl of snake soup

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After a couple of months, I'm back at Tim's Kitchen (桃花源) for some good Canto fare.  This place has become my favorite Cantonese restaurant, judging by the number of visits I've paid them during the last year.

Steamed whole fresh crab claw with egg white (蛋白蒸原隻鮮蟹鉗) - mmm mmm good.  Loads of yummy, steamed egg white flavored with ham broth.  The sweetness of the crab meat is just wonderful.

Supreme snake bisque (太史五蛇羹) - it's coming to the end of snake soup season, and I wasn't gonna miss my chance to have one last bowl.  This was as good as I remembered.  My body warmed up immediately.

Roasted baby pigeon (紅燒頂鴿皇) - this has always been one of my favorites, and I happily picked up pieces of the yummy bird for the lovely, gamey meat and gnaw on the bones.

Sautéed Australian wagyu beef cube with fresh asparagus (鮮露筍炒澳洲和牛粒) - this was OK.  The fat of the beef gave it a decent flavor, but the execution could have been a little better.

Crispy chicken (脆皮炸子雞) - very well done and the skin was perfect.

Pea shoots in superior broth (上湯浸豆苗) - this is something I've always enjoyed, when young pea shoots are at their best in winter.

Fried glutinous rice with preserved pork sausage and liver sausage (生炒糯米飯) - I was reminded to pre-order this, and it was a little sweet and thoroughly enjoyable.

The meal was very satisfying, and the whole dining experience was only marred by the very rowdy crowd which seemed to be present tonight, both upstairs where we sat as well as downstairs by the entrance.  I guess this is the season for large group dinners, and large crowds plus alcohol inevitably result in higher decibels...

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