March 14, 2020

Supporting restaurants: Hairy froggy

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Hairy Legs is back in town, and it's been more than 2 months since I last saw him, so we figured we needed to have some wine together.  As DaRC didn't have any plans for tonight, either, we decided to go and support one of our favorite local restaurants.

This was actually quite a busy night for Seventh Son (家全七福), as the main dining room was about 80% full.  The largest private room was also occupied.  Good to see that things were a little better than the reports we had been getting...

Barbecued whole suckling pig (大紅片皮乳豬全體) - OF COURSE we would get the pig!  And DaRC and I now prefer for it to be chopped into pieces this way, so that the crackling stays with the fat and the meat.  So, so, so fucking good.

Scrambled egg with 'kei wai' shrimps, centurion egg and spring onions (蔥花皮蛋圍蝦炒滑蛋) - since Hairy Legs doesn't eat century eggs, we had to ask the kitchen to leave out this ingredient.  Of course, a simple dish of scrambled eggs with shrimp is already delicious on its own, especially with the right type of shrimp.  But I do have to admit that century eggs actually add something extra...

Frozen tofu with choy sum and glass vermicelli (菜心粉絲凍豆腐) - a good vegetarian option.

Steamed minced beef with aged mandarin peel (陳皮蒸牛肉餅) - always happy to have this... especially with that fragrance from the aged mandarin peel.

Steamed sandwiches of boneless chicken with 'Kim Wah' ham and shiitake mushroom (金華玉樹雞) - Ro Ro's favorite chicken... or is her favorite dish?  The chicken has been taken off the bones, then steamed with slices of bamboo shoots and Jinhua ham (金華火腿).  Very good, but I was already kinda full from the pig...

Baked stuffed crab shell with onion and fresh crab meat (釀焗鮮蟹蓋) - tasty as this may be, the ones tonight were just tiny.  Given that these used to cost about 1/3 of the price and came in bigger sizes, I must protest...

Since this gathering was about wine, naturally we took it a little seriously.  While I had initially planned on bringing a more 'casual' bottle of the second wine of a California cult winery, my froggy friend wanted something better.  So I decided to switch to an all-French line up on my side...

2011 Pierre-Yves Colin-Morey Chassagne-Montrachet 1er Cru Les Embrazées - nice and toasty, a bit floral.  Good acidity behind the slightly ripe mid-palate.

2006 Dominique Laurent Mazis-Chambertin - a little dusty upfront, but pretty nice once it faded.  Got better and better with some nice fruit.

1990 Tertre Roteboeuf - served one hour after decanting.  Just beautiful.  So fragrant, woodsy, a little smoky and minty.

2009 Beaucastel Rouge - minty and ripe.  A little on the young side...

1989 Trimbach Riesling Cuvée Frédéric Émile Vendages Tardives - huge petrol nose, flinty, and white flowers.  A little ripe and sweet, but not too much.

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