Dew Drop Inn

Reid, 18. December 2004, 6:28

Later that evening Don, Tracy and I went to another place I’ve been wanting to try: Dew Drop Inn. After years of staring at this place from Auntie Pastos and wondering what this place was like, and after our first failed attempt (see in some post above), Don and I finally got to try this place out.

According to Tracy this place was Nothern Chinese cooking, and if you’ve been to Pine Land, this place has some similarities. For one thing, they cook with cucumber in their fried noodle dishes. Something I don’t see very often at the Chinese restaurants I go to.

I liked the fact that they had dishes I had never seen before either, particuarly these sesame seed flat bread served with a chicken or pork entre that looks and tastes similar to a mu shu dish. We ordered that, and besides the plum sauce taste, it did taste was very similar to mu shu pork. Tracy said that a lot of the Nothern Chinese eat bread with their dishes, and the sesame flat breads were similar to Indian pratha, flaky but not as buttery. Sesame seeds also cover the outside making them look (but not really taste) like gin doi.

We also ordered three other dishes: the drunken chicken, pan fried noodles in vegetables and seafood and sizzling platter of lamb. I liked the the wine sauce (strong) in the drunken chicken dish which was basically ginger chicken with the wine flavor replacing the ginger taste.

The lamb was served with that garlic sauce you frequently get with sizzling platter beef dishes. It was also served with beansprouts and broccoli. The lamb wasn’t gamey at all, and it was also prepared in that kind of mushy style Chinese people serve their beef–more like “blobs” of beef, instead of thin slices. That doesn’t sound appetizing, but it’s quite good. I think they pound the meat or do something to tenderize it because the meat is usually soft and tender (although sometimes it can be chewy).

The noodle dish was probably my favorite. The dish can with udon noodles that were lightly crisp on the outside, and almost hollow tasting. In retrospect, I wish there were more solid. The sauce also had what tasted like the dashi in the udon shiru. I liked that part of it. The dish was a bit pricey (with seafood, $12), and I wish they served more noodles.

The other dishes were in the $7-$10 range, so it’s not exactly cheap, but I enjoyed the meal, and I would go back there again.

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