Mango pudding is a refreshing sweet finale. ![]() Premium sakés nicely complement the cuisine. Trenchermen should consider the gobo beef, made with sirloin cubes wok-tossed with Asian basil. We also like the butterflied prawns with honey-glazed walnuts dressed with sesame mayonnaise and the wrinkled string beans cooked in a high-flame wok and tossed with a tarragon-like fresh Chinese herb. Among beloved provincial picks is the double-braised sea bass hot pot - seared sea bass simmered in garlic oyster sauce in a sealed clay pot. Minced squab and pork tenderloin lettuce cups and sesame shrimp rolls are among starters, and extensive vegetable preparations include snow pea leaves with roasted garlic. Specialties such as pork shu mai, hargow (shrimp dumplings) and barbecue pork buns are favorites. The restaurant features authentically prepared specialties from various Chinese provinces, as well as imaginative dim sum during lunch, one of the busiest times of the day. ![]() An upscale take on a thatched-roof hut, Kevin Wu’s unique Ping Pang Pong is an oasis in the Gold Coast’s casino. Travel and Leisure has named the off-Strip eatery inside the Gold Coast as one of the best Chinese restaurants in the U.S.
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