I loved the food at Mayflower when I moved here, and the fact that they would let me BYOB with very little ruckus or cost. Unfortunately the chef left close to a year ago and the wait staff was almost always grumpy. While some of my Chinese girlfriends in the business told me I should have understood when the chef left that it was over but not speaking Mandarin, or any Chinese language or dialect, makes it difficult to follow the perambulations of chefs who I haven't met.
I have been beside myself for seriously good Chinese food which can also pair beautifully with wine, not just beer. My new discovery has some simple wines you can enjoy if you forget your bottle and the staff expressed openness to clients bringing their own. And they are incredibly nice to new customers who aren't part of their regular clientele!
The House of Banquet in the Richmond (how I love that 'hood) and is far from new. The downstairs is sleek and quiet; the upstairs is a riot of gold brocade, 200 seats and boisterous Chinese families. Weekend dim sum service offers dumpling classics, like shao mai and steamed shrimp dumplings, and intense Chinese specialties that some of the less initiated might be scared of trying. They also make a perfect dish of pea shoots. The front door frames a three-foot sculpture of bok choy. It's beautiful, funny and one of my favorite vegetables. They had better be careful or I might steal it.
Cheers (next time I will learn that in Mandarin),
Liza the Wine Chick
Comments
"gan bei"
is cheers in Mandarin (it literally means "dry glass" or "bottom's up.")
thank you for the recommendation. Since I'm not that familiar with chinese cuisine, it's always hit or miss for me. I usually resort to dim sum at Yank Sing.
Thanks Carla.
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