Posts Tagged ‘pork bun’
I don’t remember where and when I’ve eaten Taiwanese food. The only dishes I know are oyster omelette (蚵仔煎) and ‘three cup’ chicken (三杯雞), both of which are common in Cantonese style restaurants.
Facing East was recommended by several people and our group of four gathered for a weekday lunch. I paced up and down Bellevue Way between 10th and 12th checking the numbers and had to call for directions. Similar to Tamarind Tree, Facing East is located in a mall with no street frontage.
A small dining room for a popular eatery, the space is modern and bright.
The glossy menu is categorised into snacks and sides, rice and noodles, chef’s specials, and desserts. Service was polite and we let our waiter guide our order.
On a wooden tray, the oolong tea (烏龍茶) was ceremoniously rinsed and poured. A petite ceramic teapot steeped the leaves and a miniature jug was enough for four tiny cups of oolong tea. Hot water refill was in a stainless steel thermos to quench our thirst.
First was Taiwanese pork burger. Reminiscent of the famed Momofuku pork bun, this is a comparable version. A snowy steamed bun was agape with a slab of pork belly, pickles, peanuts and sprigs of coriander. It was a decadent combination of meaty, fatty, sweet and sour.
It was National Fried Chicken Day so we had five spice fried chicken with basil. Lightly battered, the tender morsels were garnished with crisp Thai basil leaves and sliced pickles.
Portions of Painted Hills short rib were tossed in an appetising black pepper sauce. Pickled pearl onions tempered the richness of the succulent beef.
A modest size bowl of spicy pork stew with rice was savoury comfort food.
A mound of green beans sautéed in garlic was crunchy and sweet.
I have added Facing East to my list of quality Asian restaurants in the Seattle area!
A delicious yum cha (飲茶) lunch at Vivacity (名都) whetted our Dim-sum-couver (點心哥華) appetite. On the next block was Kam Do Bakery (金都餐廳餅店). A delectable selection of pastries and buns were displayed in glass cabinets. There were golden pastries filled with red bean, green bean, lotus seed, taro and date pastes. We each bought a paper tray to take home. Mine had their speciality, wife cake (老婆餅), and my favourite, pineapple bun with custard cream (菠蘿奶黃包).
Flat and round, wife cake is a traditional Chinese pastry filled with winter melon and almond paste. The disc was flaky and the glutinous winter melon and almond blend was mellow. Pineapple in appearance and not in flavour, the crumbly crust was the highlight of the pineapple bun with custard cream.
Sadly the third place on our schedule was closed on Wednesdays. The photo menu at HK BBQ Master (明家燒臘專家) enticed us to return at the next Dim-sum-couver for their Chinese barbecued meats.
We were at No. 1 Shanghai Cuisine for their bao (包). We shared a serving each of xiao long bao (小籠包) and sheng jian bao (生煎包).
Steamed in a bamboo basket were six pleated xiao long bao or ’soup dumplings’. Dipped in black rice vinegar, I nibbled the top off the delicate parcel to release steam and carefully slurped the broth. The wrapping was a little thick but the pork mince was well seasoned in a pool of intense liquid. We ate these in silent appreciation.
Five large sheng jian bao or pan fried buns were sprinkled with black sesame and shallots. The seared bottom was crispy and these were doughy versions of the xiao long bao. The juicy bun squirted with each bite!
The Shanghai (上海) dumplings were warming and soothing on a wintry day.