Dear friends.

Sorry for the silence. With my regular job and the birth of my new son, I haven’t had time to do anything with this blog. But I plan to start blogging again, starting now. As well as restaurant reviews, I’m going to do some recipes and more serious travel posts, so check back soon!

A friend and I had the Cantonese (or southern) food at Rouge, a hip and chic restaurant only a block from my apartment. I didn’t manage to get a picture of the inside of the restaurant but you can see it’s inside here. Atmosphere is generally not something considered important by the Chinese (or me for that matter) but this was, to me, a nice change of pace to the plastic patio chairs and unadorned walls I’m use to whenever I step inside a Chinese restaurant.

As for the food, it was delicious.  We had the following dishes

  1. Spring onion beef
  2. Jellyfish head in chili sauce
  3. Stir fry broccoli with garlic
  4. Clay pot rice with sausage and cured ham.
  5. China’s best, Tsingtao Beer

Pictures are below (I’ll take better pictures next time). All dishes were enjoyable but the jellyfish head stood out. It was served as a typical dish with chilli sauce, garlic, cilantro, and peanuts. But it was just hands down tasty. It had the texture that was both gelatinous and rubbery, yet when combine with the chili oil, was intoxicating. It’s an acquired texture, as my dinner guest wasn’t as thrilled as I was, but I would order it again.

The beef and spring onions was good yet nothing out of the ordinary. I’ve had that dish before and it was as good here as anywhere else. The clay pot dish was better. It came with two proteins that included cured ham and sausage which when combined with the socarrat, and of course the cold local beer, was excellent. The oddity of this dish was that it didn’t strike me as something “ Chinese” as I would expect someone from any cultural background would enjoy it.

This place has sea cucumber, something I’ve not had and have always wanted to try so I expect to be back sometime soon.

 

Jellyfish head in chili sauce.

The clay pot of cured ham and sausage.

 

Broccoli with garlic.

Beef with spring onions.

Always order a local beer while in China. It is the only “authentic” brew…this results in less headaches the day after.

 

 

 

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