Noodles – Wong Eats

Marco and Polo

In my last blog, I reviewed an Uyghur restaurant in Northern Virginia where I found its cuisine alluring and rather exotic. However, it is temporarily closed due to its building is for sale while the eatery looks for a new location. Coincidently, I got wind of another Uyghur and Turkish restaurant closer to me, in Hyattsville. Marco and Polo Restaurant is located in the fairly new University Town Center, to the side of the huge library. Walking into the space, its dining room is rather spacious that leads to a colorful performance platform. As I got a good view of the open kitchen, I perused the menu with my sight on many dishes listed.

For starters, I was curious about the Chuchura Soup that the amiable owner touted about. It was only on my third trip that I managed to get a taste of it. And my goodness – what a soup! The broth was weighty and well-seasoned with a meaty flavor that belied its nearly clear broth, yet devoid of extraneous flavors usually associated with lamb. The equal partner was the small dumplings that were characterized by a silky smooth and tender dough encapsulating a mild and tasty soft meaty filling that made me return for more. The hint of herbaciousness from the dried mint added a slight note of exotica to this already beguiling soup that pointed towards skill, love, and pride, qualities that would definitely make this a must-order. On another trip, an order of lentil soup proved to be interesting. The dried-bean soup was velvety smooth, punctuated by some chili heat, dried mint, and enriched by a sprinkle of parmesan cheese. However, for me, it lacked a lemon wedge that would have lifted the sip a bit more.

On one visit, we ordered the Mixed Meze Platter. What arrived was an array of stuffed grape leaves, hummus, and tsatsiki. The grape leaves were properly made and seasoned with its mild vinegary note with a fully-cooked rice filling, the hummus smooth that reminded me of what I have tasted in Istanbul (but not quite as punchy as the Lebanese version), and the tsatskiki that was creamy, tangy and filled with bits of feta-like cheese that added a brininess that made it quite exciting. The bread was the ideal canvas to these dips with its crusty outer but pillowy and warm inside, exuding hint of yeast and sweetness, making it carb-worthy. An order of Samsa was also made on that visit. The baked dough was stuffed with a lamb filling that was meaty, not too “lamby”, and fragrant from some onion. But I wished that the they were not baked so long as some parts of the dough became rather stiff – I’m sure this was a simple oversight that could be easily rectified.

From the bakery section, one visit’s order was Sdwuck Pide. The boat-shaped pizza arrived with large pieces of Turkish sausage that was quite spicy, meaty, balanced with a tangy note. The dusting of oregano on top (organic according to the chef) was the perfect foil to this rich yet light bite, and the dough was perfectly baked with a crustiness over a bouncy inside, making it a perfect lunch bite with the side salad that was slightly punchy from olives and pickles. Another baked dish was Borek which consisted of crispy dough wrapped around a stuffing of a creamy cheese mixed with a stringy one, mixed with some parsley. It was quite tasty with a tangy tone in the cheese mixture.

Uyghur cuisine is known for its noodle dishes, and I had to try a couple of them. Home Style Leghmen consisted of pieces of meat (the beef in this order was quite tender), and a plethora of Chinese long bean, celery, green onions, and red peppers that added their individual character to each bite. The sauce was quite savory with a hint of spice heat and a tinge of vinegar to balance the profile. The noodles was the hand-pulled kind (witnessed from the dining room) that were unfortunately slightly overcooked since I prefer it more al dente, but it did not deter me from liking the dish. The other noodle dish was Liang Mian. The noodles were cooked perfectly al dente (organic gluten-free noodles, shown to me by the chef), mixed with a combination of a chilled cooked sauce and amazingly finely-chopped parsley, and red and green peppers as its topping. The flavors were a mixture of vegetable flavors, a rather strident vinegar note that was not too overpowering, and some chili heat that produced a gestalt effect that beckoned me over and over again. This is a perfect summer cold dish, even though I was thoroughly enjoying it mid-winter.

Uyghur Polo was one of the meat dishes that I tasted. Pieces of lamb was cooked tender, tasting mild, and devoid of the extraneous flavors, sitting above medium-grain rice that was perfectly cooked and tasting savory, studded with soft pieces of carrot exuding some sweetness left over after being cooked in the broth. It reminded me of the Afghan meat-rice dish, but this was more savory without the cloying carrot-sweetness in the latter version. The other meat dish was Chicken Kebab. The chunks of chicken breast were well-seasoned through and through with a little bit of spice heat, smokey from grilling over coals, but maybe a bit dry from some folks since super moist breast is an American obsession. The side rice was the basmati kind that was savory but a tad dry, accompanied by the grilled vegetables and the wonderful salad. Judging by these dishes, grilled meats are definitely a strong suit in this house.

At the end of one of my visits, the chef ingratiated us with a serving of Döner Kebab. I was quite full from the meal, and I was not sure if I was up to it. But one bite of it was revelatory. The meat exuded some dark spices yet tasting mild for this type of gyro preparation. Each piece had a slight crispiness from the rotisserie spit roast, holding on to moist meat, which made this dish appealing enough as an order in the future. On another visit, a neighbor’s dish was so visually appealing that I couldn’t help staring at them and eventually asking them their opinion of that dish. The pieces of salmon, rice and asparagus spears were served on a piece of tree trunk that enhanced the visual. The ladies noted that the fish was crispy on the exterior yet moist inside, the vegetable perfectly cooked without being mushy, and the rice savory studded with carrots and small dark raisins. Judging from the women’s effusive reaction of the dish, I wouldn’t pass it over on future visits.

The array of desserts looked appealing sitting in the display counter next to the kitchen. One of the duo Baklavas was the pistachio kind. It was quite buttery, not cloyingly sweet, exuding honey notes and hints of the pistachio nut. Its partner was the walnut kind. This bite was more buttery and crispier in the layers of phyllo, with a mild astringency from the use of roasted black walnuts that was the perfect foil to the honey-based syrup. Although they were not as floral as the Lebanese ones that I am used to, these bites were well-made, and I appreciated its subtleties in each mouthful. I’m looking forward to trying the other desserts, including the rice pudding that was amiss on my few visits.

What I discovered at Marco and Polo Restaurant mostly impressed me with the interesting dishes that reflected skillful cooking, a caring hand, and lots of heart. These qualities were evident in many dishes, from that amazing dumpling soup, the cheesy and tangy tsatsiki, the yeasty and crusty bread, the well-baked Turkish sausage pide, the full-flavored and brow-raising noodles, the well-seasoned and quality meats in the rice dishes and grilled dishes, the impressive-looking salmon dish, and finally the understated but charming desserts. Having spoken to the chef-owner during each visit, one senses his knowledge married with his soul inbued in his proud wonderful offerings. With such cooking and care, I will certainly be making many more trips to this newfound establishment.

Malaysian Meals 3

Food, Restaurants

I recently came back from a month-long trip to Turkey and Southeast Asia, and I managed to spend a week in my birth land, Malaysia, with my parents and relatives. This trip back was a great opportunity to catch up with my folks as well as to gorge myself with dishes that I missed most from my growing up years in this part of the world. After running around from one eating place to another and savoring the home dishes my Auntie Shirley cooked over the course of the week, here is the run down of the Malaysian gastronomic delights that not only sated my stomach but also warmed my soul. This posting is a continuation of the series on Malaysian Meals posted a couple of years ago (see blog links in above menu).

Malaysians really love their breakfast, judging by the crowds in eating places including roadside stalls at the early hours. One item that they are very fond of is Soft-boiled Egg which you will find to be a common order. A whole egg has been poached to the perfect state of opaque egg white and a barely cooked viscous yolk. A touch of white pepper (not black) and some salt or soy sauce complete this simple yet satisfying starter. Usually, it comes with a side of Toasted Bread, cut from whole loaves and not presliced, toasted but still quite pale, slathered with some margarine (not butter – only time an exception for me here) and some Kaya, a sweet coconut jam. This sweet sandwich is perfect with some hot Teh Tarik (pulled tea) or the strong Kopi-O (Malaysian coffee) to wake the eater up with its rich sweetness. I didn’t mind ordering two eggs with toast morning after morning since they get it right in this part of the world, and concern for my cholesterol level went out of the window with each delicious bite.

Another fairly mild breakfast item is Chee Cheong Fun. It is steamed sheets of rice dough rolled up to look like its moniker that translates as pig’s intestines noodle. No meat is involved here. It can be eaten with a combination of sweet and sour spicy sauces, and a sprinkling of toasted sesame seeds. But most eaters would add a myriad of toppings called Yong Tau Foo. Stuffed tofu skin, fish ball, and stuffed puffed tofu cake are favored at this time of the morning. This was a favorite of mine when I used to visit my parents, and my Mum would stop by the stall during her rounds in the open wet markets, a place where great breakfast can be found.

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This Chinese breakfast item is also a noodle – Wanton Noodles in Sauce. Most of us know this dish as a noodle soup with floating pieces of wanton dumpling. Here, we have a version in which the cooked noodle is mixed in a sauce of soy, oyster sauce, and dark caramel soy sauce, a version that I rarely find outside of Malaysia. I prefer this type since it is not too hot for consumption in this sweltering part of the world, as well as its slight sweetness from the dark sauce and sour from some pickled green chilies. Customarily, a bowl of wanton soup is served with the noodles. But my parents usually add some other protein like Barbecue Pork (Char Siu) or my favorite, Braised Chicken Feet. Yumm.

Another fairly mild Chinese breakfast item is Rice Porridge or Congee. Grains of rice have been cooked with lots of liquid until they have lost their structural integrity, resulting in a thick gruel much like loose oatmeal. Without anything else, this porridge tastes of nothing. Hence, the bowl I had in a hot steamy coffee shop was topped with fried dough crullers, slices of pork, and crispy fried pig intestine. The dough crullers and pork added the savory and textural elements to this bowl, as well the intestine bits that also imparted a touch of funkiness. Probably my mother’s instruction for the cook to add an extra serving of intestine was a bit overkill. But nevertheless, I enjoyed this porridge especially having not savored it in so many years.

People in this part of world have been conditioned to seek spice in their food. Hence, there are some breakfast items that fit that bill. Roti Chanai and Murtabak are savory pancakes of South Indian origin, and their presence is indicative of the sizable Indian community here. The former is a simple grilled flaky pancake whereas the latter is the same pancake but with a stuffing of meat, egg or onion. For one breakfast, I chose the egg and onion version. The spicy element can be found in the different sauces that accompany this rather mild dough: fish curry, dahl lentil curry, and Sambar (a sour spicy sauce). It is not uncommon to find a Malaysian tearing off pieces of the roti or murtabak with their fingers and dipping it into the various sauces. No matter the cultural background, all Malaysians love this breakfast, as far as I know, with no exceptions coming to mind.
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Another spicy breakfast standard is from the Malay culture – Nasi Lemak. Its name refers to the rice that has been cooked with coconut cream to elevate the starch with some richness and fragrance. The usual toppings are crispy Whitebait fish, roasted peanuts, a hard-boiled egg, and sweet spicy Sambal sauce. The banana leaf wrapping is traditional and commonly seen, lending some vegetal fragrance to the whole mix. I have eaten versions with curry chicken and beef rendang. But I prefer mine pared down to its bare simplicity and devoid of meat, like the above, especially at the early hours of the day.

For lunch, Malaysians tend to gear towards noodle dishes. The following dishes are from the Baba Nyonya /Peranakan culture which I belong to. Penang Shrimp Noodle Soup is a dish with noodles in a spicy stock bursting with shrimp flavor as a result of frying the shells before making the stock. Pieces of chicken, shrimp, egg, and fried shallots complement the rich broth as well as adding some protein. As if it were not spicy enough, a side of cooked chili paste is usually added to each chopstickful of noodles. An appetizer ordered that day was Lor Bak. Tofu sheets have been stuffed with a mixture of minced meat and shrimp along with the secret ingredient, five-spice powder. The side of sour chili sauce is de rigueur with its chili heat as well as acid to balance these rich meaty bites..

Again, the following lunch dishes are from the same culture as above. Asam Mee is also from the Penang region, pointing to the Siamese influence with the use of sour elements. A spicy tamarind broth has been cooked with various root aromatics and Mackerel fish to produce a flavorful broth that is key to this dish. Toppings of cucumber, lettuce, pineapple, raw onions, mint, and fresh chili result in a melange of textures, temperatures, and flavors, making this dish a must-have in my books. A side order of Kueh Pai Tee brought back memories of eating them with my grandmothers. Fried dough shells looking like top hats, hence its other moniker, have been stuffed with a savory mix of jicama and meat, and topped with egg, fried shallots, sometimes crab meat, cilantro, fried shallots, and a dollop of sour chili sauce. Rarely is one stuffed shell fulfilling, but I had to make room for the above noodle dish.
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Another Penang Nyonya dish I ate was Mee Siam that was cooked by my Aunt Shirley. This recipe was handed down by my maternal grandmother, and I requested my aunt to cook it because I missed it very much and I wanted to fine-tune the recipe I copied down years ago. Rice stick noodles have been stir-fried in a chili-shallot-garlic-dried shrimp mix before tossed with shrimp, bean sprouts and Chinese chives. The usual toppings are slivers of egg pancake, fried shallots, fried garlic, sweet chili paste, and fresh lime juice. A sweet fermented bean paste sauce is added according to the diner’s whim. As you can see the preparation list is quite long, hence, no other dish is cooked or served along this monumental dish. The result is a delight of sour, sweet, spice, and salty, as well as the different fragrant elements from the dried shrimp, chives, fried shallots and fried garlic. With such a wonderful dish, there is never a request for anything else but more of this heavenly treat.

This Nyonya noodle dish, Curry Laksa, is from the Malacca region, which my father’s side hails from. Noodles are covered with a rich broth make with chili, root aromatics, and enriched with coconut milk. The usual bowl partners are chicken, fish cake, tofu cakes, fish ball, bean sprouts and some long beans. A squirt of lime juice is the necessary citrus hit to cut through the creamy broth. Not only is this bowl filling with all the different elements, but truly satisfying with the strong flavors and the rich coconut based soup. Not an everyday lunch order, but worthwhile once in a while.

A road stall lunch order one day was Minced Fish Noodle. This is a take on the traditional fish ball noodle soup dish. But here we have a version that is made with a sweet fish bone broth that is made even sweeter with tomatoes and cloudy with evaporated milk, which was completely novel for me. The fish cake was not the usual bouncy fish ball consistency that I was used to, but one that was rather airy and light with the slightly rough texture from fish meat that had not been overly minced. The soft rice stick noodles was the right starch to go with this delicate dish, which was a nice break from all the spice. A mild noodle dish but not tame after all.

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The last noodle dish is usually served in coffee shops or roadside stalls – Char Kueh Teow. Flat rice noodles are wok-fried with a dark sauce, shrimp, sometimes Chinese sausage, bean sprouts, egg, and usually cockles. This dish is difficult to replicate at home due to the high temperature needed to char the noodles slightly to give that je ne sais quoi. However, as of late, I have been rather disappointed by stalls that take short cuts with the ingredients, like cockles and crispy pork lard, and the lack of wok char from cooking it at a lower temperature. To make matters worse, I have not found any cook in the city using pork lard as the starting element, which imparts lots of flavor to each bite. Another favorite of mine, but I’m easily disappointed by what is served. Oh well, the quest continues.

For dinner one night, my parents and I had Hainanese Chicken Rice. A whole chicken is gently cooked in which the collagen in the flesh is still intact, producing a silky smooth and moist flesh. The rice is cooked with the broth and some chicken fat, tasting savory from the liquid and rich from the fat, good enough to be eaten by itself. The chicken in this order was from the “kampung”, a free-range bird that was nearly devoid of fat and tasting far superior than the supermarket kind. The side of ginger chili sauce is the obligatory sauce with the poultry. An order of Ipoh Bean sprouts was the perfect accompaniment to the mild-tasting Chicken Rice. Bean sprouts have been stir-fried with slivers of salted fish that have been made crispy by frying in very hot oil, imparting its fishy saltiness to the rather tasteless sprouts. What makes these bean sprouts unique is its short length and its distinctive flavor from the lime water in the Ipoh region. Our order was quite late in arrival, but it was worth ingesting every morsel indeed.

A meet-up with a former schoolmate from my English days warranted feasting on what Malaysian cuisine is also known for – seafood. The first order was Frog Legs (water animal, right?) which was cooked with ginger and green onions. The sweet flesh was paired well with the pungent ginger and green onion and brought together by a light sauce. Another dish was Crispy Shrimp. Large pieces of the shellfish were fried in very hot oil until the shell was brittle and edible while the flesh remained moist. A light coating of fried fresh chilies and green onions provided additional flavors to these tasty pieces. The final dish was Chili Crab, a perennial favorite of most Malaysians. Large pieces of fresh crab were coated with a thick sweet chili sauce that was enriched by some egg. The idea is to lick the sauce off the shells, crack them open to dip the flesh in the sauce, and to dunk pieces of toast into that heavenly sauce. Yes, that sauce is good enough to lick off the plate, making it a hot item on the menu.

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A lunch meet-up with some relatives was regaled with a couple of Chinese classics. The first was Braised Pork Knuckle. Pieces of pig hand or feet have been stewed in a dark savory sauce for hours before being paired with some fresh vegetables and Chinese mushrooms. What I enjoyed was the tender pieces of pork that has been stewed long enough for it to become fork-tender and full of flavor, as well as the chewy pieces of fish maw that I found quite interesting texture and taste-wise. The other classic was Sweet and Sour Pork. Eating it was refreshing for this diner, a far departure from the usual renditions found in inferior establishments. Here was a dish made with small pieces of pork that were not too heavily battered, paired with pieces of fresh cucumber, green onions, onions, pineapple, and red chilies, and brought together by a thin sweet and sour sauce that was not nuclear-glowing by red coloring. When done right, this dish is worth ordering and revelatory to anyone. Staying with my auntie, I requested a couple of vegetable-based dishes that I had not eaten for quite some time. Chow Moo Choy is made with pickled vegetables cooked with pieces of pork. The leafy vegetable has been dried with salt and sugar, and these same flavor elements permeate the whole dish, making it quite irresistible. The other is Chah Choy. Fresh cabbage-like leaves are cooked with leftover chicken or pork, whole dried chilies and tamarind slices until the leaves are very tender, tasting savory, spicy and sour at the same time. I had missed these two dishes, and I am grateful that my auntie went out of her way to bring back these dishes to my taste buds.

A couple of dishes that I ate on this trip reminded me of my grandmother and her cooking. Kow Yoke is a braised dish with alternate layers of taro root and pork belly covered by a thick sauce. The melting quality of the dish evokes a sense of comfort while elevated by the five-spice in the sauce. This was definitely a dish that I missed dearly. The final dish that the same auntie cooked for my parents and me was Ayam Kacang Putih. This Indian recipe was handed down from my grandmother’s sister after having learned it from her father-in-law’s Indian chauffeur. Here, pieces of chicken have been marinated in red chili powder before being fried and paired with fragrant curry leaves, perfumy anise powder, red chili, shallots, and crunchy roasted baby garbanzo/chick peas. This dish is a definite explosion of flavors that brings back memories of Grandma cooking this signature dish. Again, this was a trip down Memory Lane that was worth every chicken morsel and every drop of the sauce.

Whew, that was only part of what I consumed in the course of one week, frantically trying my best to cover as much ground within a short period of time. Malaysians, I included, are some serious foodies who not only enjoy the local offerings but also obsess about them and plan their daily lives around the meals. With such gastronomic delights that abound in this part of the world, no wonder food is in the forefront of their mind. By what you have just seen and read in this blog, I think you can understand why.

Bob’s Shanghai 66

Food, Restaurants

No holds barred: I struggle with and shy away from Chinese food especially the insipid and bastardized versions served in this country. You may have read that I went back to my birth place for my parents 50th anniversary over last summer, and I took the opportunity to literally stuff my face with all the dishes holding childhood memories and gastronomic reveries. The highlight of this epicurean trip was visiting a number of fine-dining Chinese restaurants to remind myself of what veritable dishes of this grand cuisine taste like.

From aversion to affinity. Having returned from my Southeast Asian trip, my hunt for decent Chinese restaurants has been reinvigorated, and I quickly went back to an old haunt that had not seen my face for many moons (read Full Key). Shortly after such a memorable trip, my laptop screen flashed an online coupon offer for a restaurant offering cuisine from the mainland. With coupons in hand, I made a couple of trips to Bob’s Shanghai 66 located on the same location where Bob’s Noodle 66 (read blog) used to be located before moving itself merely across the street, once by myself, and the other with a friend from the mainland in tow.

Walking into the space, you are immediately impressed by the sheer busyness created by customers packing the restaurant sitting at the tables or standing in line, and the large glass-enclosed assembly line of workers producing (and overtly advertising) the restaurant’s signature dish – Xiao Long Bao or Soup Dumpling. So without any hesitation, we ordered a bamboo basket full of these small beauties from the section listed as Shanghainese Tapas. One bite into these Shanghai delicacies said it all. The dumpling skin was slightly firm but thin enough to be both completely cooked and able to hold the ingredients of a meat filling that was well-seasoned and tasted multi-dimensional, bursting with a rich soup produced by the pieces of gelatinized stock (I noticed the little glowing cubes imbedded in the meat mixture in the production line) melting during the cooking process. The secret is to place one dumpling in a spoon, piercing it to let the soup pour out, drink the rich liquor, and ingest the dumpling – instructions are not included there. The side sauce of ginger slivers in earthy Chinese black vinegar is the perfect acidic and flavor counterpoint to the mouth-sticking soup and the rich pork stuffing. These bites were worthy enough for my friend to state that he would bring his mother there just for this dish (Chinese love their mothers too). Another trip entailed an order made with pork and crab roe – the subtle crab flavor married well with the mild pork. The perfect palate cleanser was the hot tea with its bitter tannins to wash away all the good richness from each little purse. Being the only restaurant in the DMV area serving this dish, they have got their act right for this house speciality.

Another steamed item that I was curious to try was Sticky Rice Shiu Mai. The shrimp version was what I am accustomed to having had enough of it in Cantonese Dim Sum houses. But these Shanghai bites were not what I really expected. Thin egg pasta skin has been stuffed with cooked glutinous sticky rice and steamed to bring the elements together. The rice filling had bits of Shiitake mushroom imparting its oakey woodsiness into each grain, along with a faint fragrance of bamboo leaf which the rice was steamed in. But for me it was just starch on starch, and my interest in it quickly faded – my Southeast Asian conditioning was screaming for more salt and flavor interests. Maybe a side of soy sauce and more ingredients in the stuffing would have made them a success for me. However, my friend seemed to enjoy them, and I appreciated the dish’s veritability.

Another Shanghainese small bite that I had read about was Scallion Pancake, and an order made it to the table. Flat pieces of dough containing pieces of green onion have been fried crisp, filled with a mild pungency from bits of green onion in each bite. Again, my Southeast Asian sensibility was screaming for more in the areas of flavor, salt, and taste interest. After a few bites, I was beginning to appreciate this simple dish especially the light crispy texture.

Another fried small bite was Leek Fried Crescents. Semi-circular pastries made from glutinous rice flour arrived at the table looking a bit drab and lack luster. But one bite into it called my attention. The stuffing was a soft concoction of Chinese chives and soft fluffy scrambled eggs that exuded savoriness that belied the simple ingredients. As I was marvelling with each bite, my Chinese friend stated that sometimes bits of dried shrimp can be found in the stuffing. Sound the gong! Yes, the Umami-ness is from the use of finely shredded dried shrimp that brought each bite to another level – I could not get enough of these bites.

The last order from the “tapas” section was Spicy Wontons. I grew up on these Cantonese style dumplings either in a mild-sauced noodles or in a clear broth. In this case, these bites came swimming in a pool of redness, ringing out its fieriness with its Szechuan identity. Sure enough, each bite was spicy hot from the chili oil and made more incendiary by the use of Szechuan spicy bean sauce, Doubanjian, which added the necessary saltiness to a well-flavored meat filling that could have stood by itself. After a few bites, the chili heat was making my mouth slightly numb from its sting, but this salty meaty combination was completely irresistible for both of us, breaking my friend into a sweat which didn’t slow him down at all.

Having read online customer reviews, Ja Jiang Mien was mentioned a number of times, and I couldn’t pass up this opportunity to try it. My dining companion had mentioned that this Beijing dish is usually salty and plain. A bowl of thin wheat noodles arrived with a topping of minced pork seasoned with fermented beans sauce, soy, and garlic. Salty it was; plain it wasn’t. After giving the noodles a good mix, it tempered the salt content, and the meat sauce imparted its savoriness to the bland starch. The presence of couple of pieces of Edamame was a nice surprise. My friend further exclaimed that this version was a supped-up version of the original, which was to our benefit for this sitting – a slightly salty but savory slurp indeed. Hint: follow the advice of cyber critics.

Moving on to the main courses. I decided to taste their version of Ma Po Tofu. This ubiquitous dish can be found in most so-called Szechuan eateries but I have always longed for something that give me a good sense of the true dish. Well, this one did. A glass bowl arrived with silky smooth tofu cubes covered in a thin pool of fiery chili oil, furthered spiked by bits of dried red chili bits, and bits of fresh-shucked peas (judging from its granular texture and myriad of sizes) and carrot that provided textural and flavour contrast to the slipperiness. A good stock and some bean sauce provided the necessary body to what could have been a two-note dish, boosted by large slices of fresh garlic. What I thought was a sprinkling of white pepper on top totally misled me. It was the regional Szechuan peppercorn spice that added to the singe quality in my mouth with its lip and mouth-numbing effect, compounding the back throat burn from the chili oil. Having a penchant for gastronomic pain, I couldn’t put my spoon down, and I was enjoying every mouthful curiously waiting for the five-alarm bell to sound!

Being a bit of a masochist for chili heat, I also ordered another fiery dish at the same sitting (Yeah, I know) – Flounder Fillet in Hot Chili Sauce. Pieces of mild-tasting flounder have been battered in corn flour to produce a silky coating after being smothered by a stock-sauce filled with bits of pickled red chilies, which added some sourness, along with some scorch, and dried chilies. Like the above dish, I was enjoying the heat level that was just right, even with the mild tasting fish, and this was further aided by large slivers of pungent garlic. The mound of blanched broad bean sprouts and Napa cabbage not only provided textural counterpoint but also some necessary relief to the sweat-inducing notes. A tasty and satisfying fish dish indeed, but not for the faint of tongue.

Eating at Bob’s Shanghai 66 was like a study abroad lesson in Chinese culinary topography, from the rarely served and tasty Soup Dumpling, alongside a bit flavor-lacking but authentic small bites, to the fiery Szechuan tapas and main dishes that did a number on my taste buds that kept me coming back for more for its complexity and not-so-suble mouth-numbing flavors. This is what true Chinese cuisine is about – unadulterated, revelatory, and uncompromising. With a large Chinese population in the DMV, more restaurants are stepping up to the demand from customers and knowledge of the initiated. Places like this puts the cognoscenti like me many steps closer to attaining the Holy Grail of this grand Asian cuisine.

Addendum:

A recent visit to this place gave me a chance to try some new dishes. A Chinese “tapa” ordered was Beef Wrap with Scallions. It was like a burrito wrap with a strong wheat skin encasing thin slices of beef and lettuce leaves. The beef slices tasted seasoned, made even more savory by a copious amount of Hoisin sauce that made each bite delectable. The use of wheat and beef meat points toward the northern origin of this small bite, akin to the Southern Fujian version of Popiah (see blog). Unfortunately, I could not detect the use of scallions which would have added a slightly pungent note and more interest to these mild bites.

For a seafood dish, we honed in on Salt and Peppered Squid. I had tasted this dish before in another Chinese restaurant recently (see blog) that I have grown fond of. The pieces arrived battered and deep fried, with slices of green onion and red pepper softened by a short trip to the hot oil. However, this plate was quite lame compared to the aforementioned version. The batter was a bit too thick and not crisp enough due to either a lack of sufficient time in the oil or the oil not being hot enough. What a shame.

The last main dish was Shredded Pork and Bamboo Shoots. Slivers of young bamboo shoots are paired with slivers of pork, tofu and green onions, all brought together by a savory sauce made of oyster sauce, soy sauce, and sesame oil. I enjoyed the tenderness of the bamboo shoots, the mild moist slivers of pork, and the healthy mild tasting tofu that provided more soft texture to each spoonful. And that sauce – it was enough to whet the appetite and to beckon the mouth to get another mouthful. This was definitely a dish that is a vestige of its former identity as Bob’s Noodle 66 (see blog). A dish worth ordering, in my estimation.