Restaurants - low calorie dishes at chinese restaurants

Mimi sheratonmay 1978 this is a digital version of an article from The Times Print Archive, before its online publication began in 1996.
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Wang is the chef and owner of the smooth Palace on 55 th Street between Third Avenue and Lexington Avenue, and of course one of the city's most talented Chinese chefs.
Two years ago, we attended a private banquet in his restaurant, showing his extraordinary talents. After experiencing perhaps the most amazing and original Chinese cuisine on the Singapore side, we went all the way.
Even on ordinary, non-banquet days, the five chefs working in the kitchen can find some of the best Hunan, Sichuan and Cantonese dishes in the residential area, which is very luxurious.
Those who prefer a quiet dining background should make a reservation at the front desk which is simpler and less "decorated", as we have found in the last two attempts, this requirement is not always approved
However, many guests obviously prefer the larger, lighter restaurants, although the tables are close and the decibels are high. The real key—and the rub—
Getting the best food in the palace is to build rapport with management.
Unknown diners have to take the time and effort to convince manager Michael Tong or one of his captains that they really know and care about Chinese food, or at the very least, that they are interested in learning.
Otherwise, they may get decent and honest food, but it will never be close to the full capacity of the kitchen.
It is this difference that leads to a two-star rating, not a three-star rating.
Like the staff of many other Chinese restaurants, the culinary staff of the smooth Palace did their best to support the dishes it thought were the most interesting.
For example, vegetable duck pie, this is a layered thing. In fact, all eggs and vegetables are fried like ducks, fried into cakes with seafood sauce, which is delicious, it's not only because we were recognized that night, but also because it has to be prepared in advance, and it's hard for us to modify it.
A delicious, juicy, flat velvet shrimp puff with chestnuts and bamboo shoots as an appetizer.
Also, on a night we didn't know, the cold, tender chicken white meat in sesame sauce and chili sauce was equally delicious.
The ad on one of the occasions we were recognized, we had a hot appetizer, Yank Chow chicken, which was a very good hot stir-fried dish, A delightful "three-American platter" cold dish, including a spicy shrimp platter, a cold vegetable duck pie, and a disappointing third side dish, it tastes like Jewish kimchi.
To be fair, we found that there was almost no taste in these soups, with only one exception.
One night, we didn't recognize it. the hot and sour soup tasted like chili sauce in hot water.
When we knew it, it was sampled again, thick tofu, vegetables and chicken with a mellow sour taste and pungent tingling.
The Wontons of the smooth Palace are very nice, but it's a shame to have their broth served.
In addition, the so-called Hunan appetizer is actually a neighborhood-style egg roll, ribs, fried wontons, snacks and delicious shrimp balls.
Sweet and sour duck is the mediocre that it is usually but not necessarily red, sticky.
Among the dishes we thought were great, there was a spicy, crispy, complete bass that was bathed in a rich hunan-style chili sauce and snapped in crack
Hunan duck with smoke flavor, tender and moist lean meat slices, and smoked sheepskin paper skin;
Stir-fried pork, pork, and spicy sauce.
The slippery white broiler and cooked brown chicken, combined with fresh spinach, is a gentle and soothing dish and is recommended to diners who like mild-flavored foods.
Lobster Shasha Bay with bamboo shoots, Heart of scallions and spicy ginger are also delicious.
However, the Dragon and Phoenix are far from so good --
Fried combination of chicken Ding and lobster, known as Szechwan sauce
We didn't know that night, only tasted the taste of the chili sauce and was just put on the plate.
When we were recognized, we ordered another, the dragon and phoenix not only clever and charming meat and spices, but also a gorgeous display of a bright red shell,
Again, on our unknown night, Moshu filling was very good, but only after asking a guest at our table could he have enough to eat a torn-toshre
Twice, Hunan's scallions are fair and a bit greasy, along with Dongting Lake shrimp and General Green's chicken.
In the past, we had a lovely, soft, rich black bean sauce here, whether it's shrimp or pork, and very fine steamed bass or flounder fish.
Interestingly, on nights we didn't realize, we asked for spicy food to be seasoned in the normal way in the kitchen, and the dishes were barely spicy.
When we know, the same demands lead to food bordering on the burning of happiness.
Caramel apples, bananas, sesame seeds and other desserts are quite good, and the standard pre-meal gifts of sugar-glazed walnuts are also delicious.
Lucky cookies are optimistic as usual.
The ads suggest wine, but as enjoyable as the two German wines we 've tasted, they seem to get lost in the rich-flavored food.
Beer still seems to be a wise choice.
When asked if the food was the same for all the customers and all the days of the week, Sir
Tong said: "Customers from New Jersey and Long Island who come on Saturday night usually don't like to try new things or the rich-flavored dishes.
So unless we know them and can convince them to experiment, we cook the way they do.
There is no doubt that this is an honest answer, but it shows that the standard of the smooth palace meets the needs of the public.
For this reason, the average value of food quality indicates that the double star rating is reasonable.
But be aware that if you are an avid enthusiast and can convince management of the fact that you can have a delicious meal at an expensive price.
The price of the main course is from $5.
Between $75 and $19, up to $8. 75 and $12;
It's easy for a person to spend $20 to $25.
The lunch menu offers a more reasonable choice of dishes.
In addition, low-calorie Chinese food is also provided for dieters.
No. 371-8844, 55 th East Street, smooth archway.
Atmosphere: plush with excessive interior decoration;
The restaurant at the back could be noisy and crowded. Good service.
Recommended dishes: black chicken, velvet shrimp puff, crispy bass, double fried pork, smoked Hunan duckling, lobster shazha Bay, pork and vegetable duck pie with black bean sauce.
Price range: a la carte menu for lunch, $3 for main course. 25 to $6. 75 (
Including most of the rice and dessert);
Dinner for $13. 95; S.
Dinner, a la carte menu, $5 main course. 75 to $10. 95 (rice included).
Credit card: American Express, Diners Club.
Time: lunch at 3 Noon from Monday to Friday. M. ;
Dinner from 11: 30 to 6 on Monday to Thursday. M. ; Friday, 3 P. M. to midnight;
From noon to midnight on Saturday
From noon to 11 on SundayM.
Booking: Essentials
What is the meaning of stars:None)
From poverty to fairness★Okay. ★★Very good. ★★★Excellent★★★★These ratings are based on how reviewers react to the tood and prices of comparable institutions.
A version of this file was printed on page C16 of The New York edition on May 26, 1978 with the title: Restaurant.