ronnie_suburban wrote:A friend tells me that Double Li is soon to be featured on Steve Dolinsky's Hungry Hound. I'm not sure how much business such a mention drives but you have now been forewarned
=R=
Don't know who has more appeal, Hungry Hound or Check Please, but we went went last week (a few times) to get in before the rush. They have already filmed the episode and is supposed to air this weekend (but we'll have to wait and see).
Anyway, the place has gotten a make over from the last time that we were there. More colors on the walls and the speakers are pumping out more "modern hip" music. The special's list that was on the wall has moved onto each table with english translation, but no description.
With camera in tow, this is what we had last Thursday for dinner.
LAMB HOT POT
BLACK GARLIC BEEF
PEAPOD LEAVES
BABY OCTOPUS, SCHEZUAN STYLE
CRAB IN PRESERVED EGG YOLK
The
LAMB HOT POT,
BLACK GARLIC BEEF, and the
PEAPOD LEAVES are the same as before (no quality degradation here) and is well described up thread. Note: the dish that has been getting a lot hype, is called
BLACK GARLIC BEEF. There is another dish on the menu (Chinese side) called
BLACK PEPPER BEEF. Beware and oder properly.
Okay, so now for the new items.
BABY OCTOPUS,
SCHEZUAN STYLE and
CRAB IN PRESERVED EGG YOLK. The first item can be found on the specials menu located at each table. When we placed the order, the waitress warned us that it is very numbing - we have been here many time before and we have never got a warning. Dish came as described by Santander upthread. The octopus was small and very tender, and was laced with so much Schezuan peppercorns, that it would be impossible to take a bite without chomping on a couple. Of course that tingly, numbing mouth feel that occurs when you bite into one of these goodness was ever present and will provide a unique mouthfeel. My partner (the smart Chinese) said not to eat them and take time to remove them from the octopus. I argued that if they did not want us to eat, then they should have removed it. But alas, I was wrong, when the owner came over, asked us how it was, and was surprised that I ate the peppercorns. "Oh no, you are not supposed to eat that," was his retort. Take a look at those peppercorns.
The
CRAB IN PRESERVED EGG YOLK is not on any menu. We saw this dish came out on a weekend for a table of what I assume to be family or vip's. We were so enamored with what was brought out that we asked for the same. "Of course," was the response, but we had to wait, because they had to get the crab from the market. Dish came out and looked as it did with the other table and as pictured above, and tasted oh so heavenly. Now for some, the texture of the preserved egg yolk might not jive well, with a taste something like a refined hard boiled egg. Anyway, the crab is steamed, then quickly deep fried with a light coating of corn starch and preserved egg yolk. The stuffing is also made of preserved egg yolk and garnishes. On the menu, you can get this preparation, but with shrimp.