Mouthful of Sunshine

Satisfaction in every bite

A Chinese Farewell – 生记–Sang Kee Noodle House

on September 14, 2012

ImageSeptember 9, 2012
生记 – Sang Kee Noodle House, Philadelphia PA
水饺汤 (Shrimp Dumpling Soup)
烧鸭饭 (Roasted Duck w. Veg.) 
冬菇豆腐扒白菜仔 (Baby Bok Choy with Tofu and Shiitake Mushrooms)
炒四季 (Four Seasons)

We got back to Philly earlier than expected so after checking in to the final hotel, we went back to my room and then onto Sang Kee Noodle House – yet again – for dinner, since I just realized I had a $10 off coupon I needed to use. Also another meal to celebrate all three of National Chicken, Mushroom, and Rice Months. It was not too early so the restaurant was not exactly overflowing with diners.

Loving the shrimp dumplings from last time, we decided to get the 水饺汤 (Shrimp Dumpling Soup), just the dumplings with the soup. The wonton wrappers were again al dente and the shrimp filling was both succulent and bouncy. It also had a slight sweetness to it, and was very tender. The soup was refreshing, although I am guessing there is quite a lot of MSG in it. Oh well, eating it once in a while is not going to kill me.Image

The 烧鸭饭 (Roasted Duck w. Veg.) is one of the more traditional dishes. The roast duck had a decent amount of lean meat, which we ate. However, there were some fatty parts to lend to the grease that soaks into the vegetables and rice, making them sweet and refreshingly meaty. The Chinese broccoli was actually extremely tasty due to the juice from the duck, making them slightly sweetened and flavourful. Plenty of rice was on the bottom, but the parts soaked with the juice were actually good. It was neither too soggy nor too hard. The duck also had a crispy skin and there was a decent amount of the flavourful waterfowl.

ImageThe 冬菇豆腐扒白菜仔 (Baby Bok Choy with Tofu and Shiitake Mushrooms) was a simple vegetable and tofu stir fry with the Americanized Asian gravy-style sauce. The baby bok choy was especially crunchy and refreshing. I love these little guys since they always soak up the flavour yet retain their moisture and crunchy texture. The cubes of tofu were soft and the whole shiitake mushrooms were plump and covered in the sauce. They were very chewy and delicious as well.

Finally, the 炒四季 (Four Seasons) was, in my opinion, not exactly worth the price. It was a little bit of everything – BBQ pork, chicken, beef, shrimp, carrots, water chestnut, shiitake mushrooms, mini corn and snap peas. The black bean sauce did taste like black beans, although it was not particular distinct. The meats were tender and the shrimp was bouncy and good. The vegetables were also somewhat flavourful from the sauce. The snap peas were especially crunchy and the mini corn was a nice change. While the ingredients were decent, the mix of everything in this simple sauce just did not appeal to me and I thought it was not worth the $14.Image

One thing about this meal that pleased me was that besides the fatty parts of the roasted duck, none of the dishes were particularly greasy. Everything was just either sauce or soup or simple flavours and there was no excess of oil, not even for stir-fried dishes. I like it when Chinese food is less greasy, especially since in cases where simply adding more oil will not make the dish any better or more authentic.


2 responses to “A Chinese Farewell – 生记–Sang Kee Noodle House

  1. Hiley says:

    Your website very visual and delicious, I went out and tried your last dish. Love it.

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