Normally, I don't care much for Cantonese food. Among the Chinese cuisines, I prefer the fire of Szechuan or the heartier flavor of Beijing or Shanghai. So, when a friend asked me to join him at Paul Kee's, I figured I'd merely be doing him a favor.
As it turned out, this was one of the best Chinese meals Ive had in this area. We ordered four dishes, and each one was excellent -- each was memorable in its own right. The best of all was the first one: Shrimp Dumpling Soup Hong Kong Style. There were 10 dumplings, each one large and rich, with a delicate shell. And, the broth tasted fresh, unlike other local restaurants when the broth tastes as though it had sat around for three of four days. Our second dish was two barbecued meats -- roast duck and roast pig. Be prepared -- both are fatty. But, each was cooked just right, so that the meat was soft and delicate without being overcooked. Our third dish was clams with black bean sauce. This was a risky order, since it is easy to overcook clams, and overcooked clams have the texture, consistency and taste of a pencil eraser. These were perfect -- succulent and very tasteful. Our final dish was chicken and scallops with mixed Chinese vegetables. This one had some chili pepper, my friend's concession to me. It was delicious -- and, you could clearly taste the chicken and the scallops.
Often, suburban Chinese restaurants are notorious for their surly service. We had two different waitresses, and each was polite and attentive.
Finally, the price was modest -- $50 for all that we had. It was great value. I ate too much but enjoyed every bit of it. I will return.
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