February 16, 2013
生记 – Sang Kee Noodle House, Philadelphia PA
叉烧包 (Steamed Char Sui Bao)
冬阴汤 (Tom Yum Seafood Soup)
Despite being so close to Sang Kee, I have not been there since my parents left. So when I got a discount on LivingSocial, I took the chance and ordered take-out dinner. Service was fine, but a problem I had was that the food did not live up to the description.
The 叉烧包 (Steamed Char Sui Bao) were decent enough. I doubt they made these in-house, thinking that they bought these. The BBQ sauce inside was sweet with a slight tang, just the way I like it. The pork was tender and there was an okay amount of sticky filling. The bun was soft and sweet.
The 冬阴汤 (Tom Yum Seafood Soup) had good flavour. It was not traditional tom yum soup flavours, though. There was no lemongrass, basil, and the other various Thai spices. Instead, there were a lot of chilli pepper flavour and pineapple chunks. Seafood wise, I was really disappointed. They only put in flounder fish fillets, shrimp, clams, and squid. The one thing I was looking forward to eating the most – scallops – were missing! Vegetables wise, there was an array of snow peas, carrots, straw mushroom, water chestnuts, and grape tomatoes. The noodles started to clump together, despite being put in a separate container until I combined the two myself. At least I enjoyed the seafood and vegetables with the spicy, hot soup.
A good thing about takeout is that you do not have to pay tips and you get to eat in the comfort of your own room. A downside, though, is that the container may be a little awkward, less convenient than a large bowl with a large opening.