Two foodies and a wine guy went in search of dim sum on Sunday evening at Fortune, but upon arrival, discovered yours truly misread their website, as there was no dim sum in the evenings. But we easily decided to stay for dinner, and were excited by the variety on the menu. Our young, very efficient and knowledgeable waiter was a little surprised by the number of items we ordered, but we did decent damage. Overall we agreed that while everything was very fresh, some things were lacking in flavor.
The rundown, consumed with a bottle of Chateau St. Michele Riesling, which was at a good price at $24/bottle:
#13 -- Pan Fried Dumplings -- Great sear on them, the pork filling was bland, needed ginger, scallions, etc.
#18 -- Grilled Lamb Satay Skewers --Satay? Does that mean it comes with peanut sauce? Well no, because these came with hoisin. Meat had decent flavor & great texture, but the hoisin did pump it up a little. (Not as good as the lamb skewers at Chen's Noodle House, not even close!)
#21 -- Crispy Duck -- A decent duck, not the best ever, but nice crispy skin and not too greasy.
#39 -- Crab Meat & Sweet Corn Soup -- Probably the biggest disappointment of the meal. Apart from the sweetness from the corn, there was no flavor to it what so ever. My foodie friend noticed the longer the soup sat unattended in the bowl, the more it separated, with watery stuff on top and gelatinous on the bottom. Not really appetizing.
#110 -- Chicken w/ Hot Garlic Sauce (had wanted # 129, Chicken with Honey & Ginger, but they were out) -- really good, though certainly not "hot" in the spicy sense. Very fresh, not an overpowering garlic flavor -- could have used more garlic.
#165 -- Fried Crispy Bean Curd with Special Sauce -- Another disappointment. What might at one time actually been crispy tofu was negated by the sauce which is poured all over the fried slabs of silken tofu back in the kitchen, so by the time it reaches your table, it kills the crispiness. Sauce was nothing special either. Doesn't hold a candle to Java Noodle's Crispy Tofu with Brown Sugar Sauce.
#178 -- Malaysia Fried Flat Rice Noodle -- I love stir fried noodle dishes (and can't master the art of cooking with fresh rice noodles....), and we asked our waiter about this one. He said it was in a curry sauce with pork & shrimp, and we said sure! It turned out to be great! The noodles were a hair on the dry side, as in needed more sauce, but good flavor. I think I detected Szechuan peppercorns in it, because I had a little of that tingling on the tongue that I've experienced when eating dishes with them. (In picture, duck at the top, noodles to right, chicken to left.)
hamsur on the dessert menu was, as none of us was familiar. Our waiter told us it's the crispy fried fat from under a frog's skin. They were out for the evening, and will take advance orders via a phone call if you want it. I am completely curious about it, but not sure I would have been prepared to eat it that night! (And a subsequent Google search unveils that in some places hamsur can be the ovaries or the egg sack of the frog.... so not entirely sure which part of the frog it us, but consensus says it is frog.)
And though we didn't order it, our waiter brought over 3 bowls of a dessert porridge, a coconut milk base with little tapioca balls and taro root cubes. Decent flavor, but not in love with it. It was a nice gesture though, but still not sure WHY it was sent over. I know he saw me taking pictures of the dishes, and he may of overheard us talking about food blogging.
On a side note, the physical appearance of the restaurant is a little bit of a dichotomy. The entrance room has old wooden carved doors, dark flooring & tables, and a beautiful wall of ceramic teapots. You then enter the main dining room, which is filled with light, and 5 rather gaudy crystal chandeliers. My foodie friend who attended culinary school in San Francisco and is well acquainted with that city's dim sum establishments, commented on how the main dining room felt that it was set up for dim sum service -- plenty of room between the tables for the carts to maneuver. It reminded me of hotel banquet rooms. And by the time we left, the place was filling up, and I'd say 75% of the tables were filled with Asians.