If you have experienced a number of Chinese lauriat, one thing you will notice is that they are almost always the same. King Chef Seafood Restaurant wants to make this Chinese New Year (CNY) celebration a little bit different but still special.
Wintermelon Soup with Assorted Meats. This is one of my favorite Chinese soups but it needs to be per-ordered one day in advance. A whole wintermelon is slow cooked with broth and assorted meat and vegetables until the wintermelon/kondol is tender. This soup is clear tasting and very light.
Fried Milk Curd. It tastes like breaded custard that might have people thinking it’s a dessert so they’ve paired it with golden mushrooms wrapped with beef for a more savory flavor. This is delicious, silky on the inside and crunchy on the outside with a nice touch of sweetness.
Steamed Seafood with Two Eggs. Steamed egg mixed with assorted seafood bits and century egg pieces. Not as jiggly as chawanmushi but more solid so there’s body to the bite.
Fried Lapu Lapu with Mango Sauce. Plated beautifully with lots of bright colors, the flavors are a mix of sweet and light tartness. A change from the usual steamed serving for garoup/lapu lapu.
Mongolian Lamb Rack. This took me by surprise with how good it tasted. Perfectly seasoned, fat trimmed lamb chops you can devour with your hands. Look at the thoughtful aluminum foil at the ends. If you dislike the gamey taste of lamb then you’ll be happy there’s none whatsoever in this dish.
Steamed Gourd with Seafood. Who says healthy food can’t be delicious has not tried this one. Gourd pieces hollow out and stuffed with assorted seafood, mushrooms and vermicelli then steamed. All the sweet flavors of the seafood and mushrooms mix together with the sauce. Mandatory steamed white rice should follow.
Typhoon Shelter Crabs. King Chef’s version is a bit different from the ones I’ve tried before that are hidden under mounds of friend garlic and chili. There’s fried garlic and sliced bell peppers on top of well executed fried crabs.
Mango Almond Medley. The two most popular local Chinese desserts met up and popped this one out. Almond jelly pieces swim in a slightly thick cold mango puree. There’s a nice sweetness with lots of chewy action from the almond jelly.
Chocolate Sesame Balls. If you love chocolate or buchi or both then you’ll feel like you hit the lottery with this one. I’m not a fan of chocolate so I’m still waiting for them to put the final touches on their salted egg sesame balls.
King Chef Seafood Restaurant987-989 Banawe St, Quezon City
Contact No.: (632) 352-7534
Facebook Page: King Chef
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