We were invited over to Victoria Drive to celebrate the traditional fall moon cake season while dining on various forms of prepared crab leg and duck as well as some classic cuisine fare. I always find the multi-course dinners highlighted by the multiple culinary use of one whole item served over a variety of dishes highly enjoyable when executed well.
crispy Peking duck skin (with crêpes)
Barbecued and sliced to a tee, the duck was precisely prepared, served, and first enjoyed wrapped in crispy skin crêpe tacos in addition to meaty lettuce wraps.
spicy king crab (with vermicelli noodles)
The king crab legs were also consumed multiple ways including being breaded and seasoned perfectly served over noodles as each version was as delectable as the next.
king crab legs (steamed with garlic)
As for the main event of the night, it was unsurprisingly well-cooked and steamed full of moist, dripping wet garlicky flavours. It remains a real treat and clear example of delightful Southeast Asian culinary tradition.
king crab in supreme soy sauce (with rice cakes)
There were other favourites including a nicely prepared diced beef tenderloin (with deep fried milk puffs) and the usual meal cappers of seafood fried rice and tossed noodles.
egg white fried rice (with dried scallops and seafood)
Western Lake's high standard for Chinese seafood remains. It's small but always packed dining room buzzes with an air of nostalgic cuisine. Their Peking duck and king crab banquet feast was an impeccably delicious affair full of many authentic and comforting ingredients. It's one of the few decidedly Chinese annual traditions left that I still truly anticipate.
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