Gung Hay Fat Choy!!

I know that a Boriqua blog is a strange place for a Chinese New Year post, but bear with me…I’ll be able to tie the whole thing together before we’re done. The party on Sunday was an impromptu idea from Sofrito Girl, and friend extraordinairre, Loni Shomstein, who actually arranged the party all the way from Washington, DC. The party was at the Central Seafood Restaurant in Hartsdale, NY, where her mom, the fabulous Edith Liu resides. We arrived at 6 in the evening to find the restaurant doing a bustling business with Chinese banquet festivities in full swing. We were to meet Loni and her husband Lee, Lee’s brother and his wife, Steve and Myrna, Myrna’s dad, Herb, Lee’s sister Cathy, Loni’s sister Pam, Jerry, Angie, myself, and of course, the very fabulous Edith. The aviation gods were not smiling, however, and Loni’s flight from DC was de-iced twice and so Lee and Loni missed their own party! We’d have to drown our sorrows in delicious Chinese food.

We started out with a Jellyfish Combination Platter that was accompanied by various Chinese meats and fishes. The different textures and tastes were brilliant together, and I could have easily made a cold supper out of it. Guess who enjoyed the jellyfish more than anybody else?

I’m ashamed to say this, but I was so hungry that I completely forgot to photograph the next two courses, Peking Duck, and Scallops with Black Pepper Sauce. Both dishes were flawless, with the duck being sweet and salty from the sauce, and the scallops delicate and fragrant from the black pepper sauce. Mia Culpa! I did however, regain my senses long enough to shoot the Shark Fin Soup which was slightly spicy and had a gorgeous gelatinous texture that was a wonder on the tongue.

What happened next is still a marvel to me. Dish after dish of mouth watering dishes came out to the table, first seducing our eyes, then intoxicating our olfactories. A dish of the most tender Sliced Abalone with Bok Choy alone was worth the trip to Westchester, but it was immediately accompanied by a Dry Scallop with Egg White Fried Rice that was a study in fragrance, and texture.The bok choy that was in the abalone dish actually snapped when you bit into it, and I can honestly say that I have never tasted fried white rice that had such complexity of flavor.

Wow! What a feast right? Nuh-uh…here comes a dish of Crispy Chicken with Dry Garlic, and Hearts of Bamboo with Seasonal Vegetables. We were actually fighting over the crispy skin on the chicken that was perfectly seasoned and juicy. The vegetables were tender crisp and delicious, in a delicate sauce that allowed the taste of each individual vegetable shine through.

I was ready to go home after those last two dishes, but Edith had much more to say. The waiter sashays forth bearing huge steaming platters of E-fun Noodle with Crab Meat and Lobster with Ginger and Scallions. “Eyes rolling into the back of your head” good!

STOP THE PRESSES!!! I was either going to have to take a breather, or someone was going to have to call 911! Thank goodness good food and drink stimulates great conversation.


Edith, Jerry and Pam


Steve and Cathy wipe their plates!


Manager Jackson Chin, Herb, and Myrna


Daisy and Dame Edith

Finally a platter of Sweet Steamed Egg Cakes, and Sweet Dessert Soup was brought out, because you must always finish a Chinese meal on a sweet note. Now, remember how I said I would justify Chinese New Year on Boriqua Blog? If I closed my eyes while I ate the soup I would have sworn that I was in The Dominican Republic, eating Habichuelas con Dulce!! It had a matrix of coconut milk with a delicate dice of taro root and sweet potato; where it differed was in the presence of little tapioca pearls that functioned as thickener and as a little tactile present! The world is very definately getting smaller, and I am convinced we are all connected, one way or the other. At the end of the day, the perfect place to come together is certainly around a table, filled with good food, good drink , and fine friends. Happy Year of the Boar!!

Central Seafood Restaurant
285 N. Central Avenue
Hartsdale, NY 10530
914 683 1611

Advertisements

1 Response to “Gung Hay Fat Choy!!”


  1. 1 daisy February 22, 2007 at 5:41 pm

    LOL!!! It’s those satiny Chinese sauces…

    oxoDaisy


Comments are currently closed.



Order Now: Daisy’s Holiday Cooking from Barnes & Noble

Order Now: Daisy’s Holiday Cooking from Amazon

Daisy’s Twitter

Order Now! Daisy:Morning Noon and Night from Barnes & Noble

Daisy:Morning Noon and Night on Amazon

Daisy:Morning Noon and Night

Daisy Cooks on Amazon

Daisy Cooks!

Let’s Be Friends!

Flickr Photos


%d bloggers like this: