Wine: Cradle Bay Sauvignon Blanc 2011 Marlborough
New Zealand
Westend 3 Bridges 1997 Cabernet Sauvignon Griffith
We’d been to the Golden Drum some years before, when it was
the Master Legend. We’d like it then
because of its emphasis on Hunan cooking, spicy, hot, different from your
normal run of the mill Cantonese cooking.
The menu was still the same.
For our seasoned Asian tastes, it is an exciting one, with lots of new
dishes to mull over with unusual ingredients, lots of offal done strange
ways. We decided not to bother with the
offal, and went for:
- Panfried spring onions and shallot cakes
- Prawn sesame rolls
- Crispy aromantic duck with YuXiang sauce
- Stir fry eggplant with green beans
- Chairman Mao’s red braised pork belly
- Prawns with aromatic cumin
- Fried Rice.
So what did we like?
The entrees were plain, we decided that we didn’t need to bother with
them.
The hunan
dishes were lovely. The cumin prawns
were interesting. We queried the waiter
on this, because we didn’t think cumin was usually found in Chinese food, but
apparently it is a traditional ingredient (you learn something all the
time). The eggplant and beans was the
standout pick of the night. The duck had
too much sauce, the pork was fatty but otherwise the sauce was nice.
The owner of the restaurant spends much of his time
wandering from table to table, keeping an eye on the wait staff, some of whom
seemed to be in learning mode. The restaurant was almost full, and almost all
of the diners seemed to be of Asian origin which is always a good sign. We asked him what some of the other tables
were having, and the answer was mapo tofu; hot pots; stewed chicken with 3
sauces; braised beef with taro; spicy minced pork with vermicelli, all duly
noted for next time.
Present: Megan, Ron, Kim, Karen, Jim, John
The conversation?…staffing, bosses, psychos and training….
No comments:
Post a Comment