Post by ssmynkint on Jan 30, 2011 21:29:37 GMT -5
Peter Chang’s
6450 Power's Fery Rd
Atlanta
29-Jan, 11
Banquet for 10
Appetizer Plate:
Deep Fried Shrimp: Sweet 30 count size, fried, napped in a sweetish (mild) hot sauce, dusted with pepper powder. Fresh shrimp flavor dominated. Puts “Bang Bang Shrimp” away.
Hot and Numbing Beef: Not too much of either. Paper thin beef slices flash-fried and brushed w chili sauce & Sichuan peppercorn powder (Spp). Could have eaten a plate full.
Marinated duck. Rubbed, really, w soy, some hoisin & (I think) a bit of star anise, then roasted, sliced. Just ducky.
Do Fu skin. Cut like fettuccine, lightly dressed w rice wine, a drop of sesame oil, a dusting of Spp. Room temp. Al dente chewy; delightful.
Asparagus Salad: Par-boiled asparagus dressed w rice wine and vinegar and a hint of white pepper.
Mini-flowerets of par-boiled broccoli dressed w light soy.
Beef Soup: Light beef broth with beef (duh!) and at least six different veggies; Chinese pumpkin, leek, mushroom, a cabbage and….? OK, but probably the least dish of the evening.
Scallion Cake : Puffed like a Poori, but not crisp. Little scallion flavor (NOT to be confused w the scallion cakes of Shanghai or Bejing). Mild curry sauce. An interesting one-time novelty.
Main Plates:
Baked Lamb Chop: Rubbed with soy, pepper powders, some pepper sauce and baked with shredded leeks.. Toothsome, spicy w sweet lamb flavor. Another “plate fuller”. W broccoli flowerets.
Qi Lin Duck. Swoon. Slices of roast duck, winter bamboo shoots and plump mitake mushrooms arranged in the form of a whole duck breast (two halves), with a sauce of reduced duck broth over steamed baby bok choy. Visually stunning, texturally complex; The winter shoots are denser, crisper and more intensely flavored then the usual ones, contrasted with the succulent softness of the mushrooms and the moderate firmness of the duck. The sauce bound it all, and the bok choy gave additional contrast. This really demonstrated technique as well as flavor mastery.
Steamed Pork Soup Buns: Snort!!! These wonders are stuffed with minced pork and aspic so that when steamed, soup fills the dumpling. Not easy to do. Sloppy fun. Another “full-platter”
Hunan Beef; The spiciest dish. Not peppers, but lots pepper sauce and powder. Dark, peppery flavors. Stir-fried with abundant leeks, some snow peas, fermented black beans and garlic. The veggies were the best part; I scraped the left-overs into my rice bowl!
Lobster with Garlic: arguable the prettiest plate. Shrimp-size pieces of lobster tail stir -fried in a garlic sauce (lotsa garlic) with ginger, with finely cut asparagus, red bell pepper and snow peas. What’s not to love?
Do Fu and Cabbage. Comfort food. Thin do fu folded around some chopped mushrooms braised with “Nappa” cabbage. For me, another “full-platter”. You’ll sometimes find lesser versions of this stir-fried as “Home-style To Fu”.
Hot Pot of Crab and Fish Balls. Pillows of minced fish bound w egg-white w a hint of white pepper- masterfully done- in a crock of boiling broth with crab and a multitude of veggies, of which mushrooms predominated. By this time, it was almost over-kill, but the fish balls were amazing.
Red Bean Dumplings: SWEET red bean paste in a sesame seed studded shell, puffed by deep frying. I find Chinese sweets an acquired taste, but my friend from Shanghai ate hers and mine with gusto.
Unlike Tasty China, this venue is not, per se. Sichuanese. The full title is “Peter Chang’s Chinese Cuisine. I didn’t detect anything Southern or Eastern, but West, North and Central were represented. The spiciness was toned down, and unlike T.C, where most of the clientele is Oriental, here most was occidental. Language was an issue in arranging, and next time we should write the menu we want with instructions RE: spiciness. None the less, this was spectacular and an amazing price for quality and quantity. I’d go again tomorrow!
6450 Power's Fery Rd
Atlanta
29-Jan, 11
Banquet for 10
Appetizer Plate:
Deep Fried Shrimp: Sweet 30 count size, fried, napped in a sweetish (mild) hot sauce, dusted with pepper powder. Fresh shrimp flavor dominated. Puts “Bang Bang Shrimp” away.
Hot and Numbing Beef: Not too much of either. Paper thin beef slices flash-fried and brushed w chili sauce & Sichuan peppercorn powder (Spp). Could have eaten a plate full.
Marinated duck. Rubbed, really, w soy, some hoisin & (I think) a bit of star anise, then roasted, sliced. Just ducky.
Do Fu skin. Cut like fettuccine, lightly dressed w rice wine, a drop of sesame oil, a dusting of Spp. Room temp. Al dente chewy; delightful.
Asparagus Salad: Par-boiled asparagus dressed w rice wine and vinegar and a hint of white pepper.
Mini-flowerets of par-boiled broccoli dressed w light soy.
Beef Soup: Light beef broth with beef (duh!) and at least six different veggies; Chinese pumpkin, leek, mushroom, a cabbage and….? OK, but probably the least dish of the evening.
Scallion Cake : Puffed like a Poori, but not crisp. Little scallion flavor (NOT to be confused w the scallion cakes of Shanghai or Bejing). Mild curry sauce. An interesting one-time novelty.
Main Plates:
Baked Lamb Chop: Rubbed with soy, pepper powders, some pepper sauce and baked with shredded leeks.. Toothsome, spicy w sweet lamb flavor. Another “plate fuller”. W broccoli flowerets.
Qi Lin Duck. Swoon. Slices of roast duck, winter bamboo shoots and plump mitake mushrooms arranged in the form of a whole duck breast (two halves), with a sauce of reduced duck broth over steamed baby bok choy. Visually stunning, texturally complex; The winter shoots are denser, crisper and more intensely flavored then the usual ones, contrasted with the succulent softness of the mushrooms and the moderate firmness of the duck. The sauce bound it all, and the bok choy gave additional contrast. This really demonstrated technique as well as flavor mastery.
Steamed Pork Soup Buns: Snort!!! These wonders are stuffed with minced pork and aspic so that when steamed, soup fills the dumpling. Not easy to do. Sloppy fun. Another “full-platter”
Hunan Beef; The spiciest dish. Not peppers, but lots pepper sauce and powder. Dark, peppery flavors. Stir-fried with abundant leeks, some snow peas, fermented black beans and garlic. The veggies were the best part; I scraped the left-overs into my rice bowl!
Lobster with Garlic: arguable the prettiest plate. Shrimp-size pieces of lobster tail stir -fried in a garlic sauce (lotsa garlic) with ginger, with finely cut asparagus, red bell pepper and snow peas. What’s not to love?
Do Fu and Cabbage. Comfort food. Thin do fu folded around some chopped mushrooms braised with “Nappa” cabbage. For me, another “full-platter”. You’ll sometimes find lesser versions of this stir-fried as “Home-style To Fu”.
Hot Pot of Crab and Fish Balls. Pillows of minced fish bound w egg-white w a hint of white pepper- masterfully done- in a crock of boiling broth with crab and a multitude of veggies, of which mushrooms predominated. By this time, it was almost over-kill, but the fish balls were amazing.
Red Bean Dumplings: SWEET red bean paste in a sesame seed studded shell, puffed by deep frying. I find Chinese sweets an acquired taste, but my friend from Shanghai ate hers and mine with gusto.
Unlike Tasty China, this venue is not, per se. Sichuanese. The full title is “Peter Chang’s Chinese Cuisine. I didn’t detect anything Southern or Eastern, but West, North and Central were represented. The spiciness was toned down, and unlike T.C, where most of the clientele is Oriental, here most was occidental. Language was an issue in arranging, and next time we should write the menu we want with instructions RE: spiciness. None the less, this was spectacular and an amazing price for quality and quantity. I’d go again tomorrow!
tq8oBMsj(qiGRg~~_3.JPG)
