Yet More Fun Playing with Chinese Food at Wonton Gourmet

A group of 10 joined us this time (for a total of 12 diners) at Wonton Gourmet & BBQ for lunch last Saturday. (3211 Payne Avenue, Cleveland (no website, (216) 875-7000).) I know I've blogged incessantly about Wonton Gourmet before, but I just can't stop myself. The food is that good.

Concerned that a Wednesday write-up in the Cleveland Plain Dealer might cause a run on the restaurant, we convened at 11:30am. Thomas, the owner, explained that the yellow "specials" banners had all come down, because new ones were in the process of being prepared, with photos and English translations. Wonderful news! The new menu is also improved in that it includes all or most of the formerly "special" dishes.

Two types of tea were offered to our table - the standard Jasime tea and "Flower Tea". Since I'd never had the latter, I opted to try it.



Almost colorless, the tea had a strong flavor. Interesting, but probably an acquired taste.

We started our meal with the Fish Maw & Dried Conpoy soup:



Note the large chunks of fish maw - the fluffy white balls at 3 o'clock and 6 o'clock.



We also finally got to try the Chinese Donut with Rice Noodle:



It was most delicious. Our table consumed three plates worth.



We next enjoyed the turnip cake and Chive Potstickers; these photos are from previous visits:


Turnip Cake


Chive Potstickers

We also tried another "new" appetizer - "Braised Beef Combinations."





Platters of cold delights such as this are common in Chinese cuisine, but most Americans don't realize that there is a whole repertoire of cold dishes. Our platter featured sliced beef (from the shank) which was perfumed with Star Anise and melted in the mouth - even though it looked like it should be tough, it wasn't. The eggs also benefited from a marinade of some sort, and the pickled vegetables in the center were house-made. The only item that was less than a hit (though we finished every bit of it) was the stuffed pig intestine, which are the oval shaped items on top. I tasted it - and to my palate, it was definitely a taste to be acquired.

Our server explained that they offer several different meats for this platter, and promised we would get a different variety if we tried it again.

After a pause to order entrees and digest, the hits started coming!


Y'Shiang Eggplant


Clams with Black Bean Sauce


Salt & Pepper Calamari

The fresh hot chiles on this plate, and the crispy garlic, were especially delicious!


Mixed Seafood & Chinese Vegetables in XO Sauce

Our server, Man Chong, explained that the secret to XO Sauce is the dried conpoy (or scallop). This was fabulous - though most of the seafood was gone by the time I got to this plate.


Steak with Black Pepper Sauce

Yum. My Chinese Cooking Teacher, Jo-Mel, would approve!




Sauteed Ningko with Two Types of Chinese Sausages

These house-made rice cake ovals are simply heavenly - and made even better with house-made lap cheong and bacon!


Roast Duck

Succulent and lip-smacking good.


Sauteed Pea Leaves with Garlic

We were too stuffed from this repast to even consider the orange slices offered to us as dessert!

Wonton Gourmet continues to impress and to feed us fabulous Hong Kong and Cantonese cuisine. We'll be baaack!

More Fun Playing With Chinese Food at Wonton Gourmet

A friend called this morning on a whim, and asked if we wanted to have dinner at Wonton Gourmet & BBQ, 3211 Payne Avenue, Cleveland (no website, (216) 875-7000)). I've blogged about Wonton Gourmet before, but I just can't stop myself from singing their praises.

Five of us enjoyed the feast you are about to see for less than $15pp, before tip.

We started with a few reruns, and one new (for us) dim sum.


Fish Maw & Conpoy (Dried Scallop) Soup



I know it sounds creepy - but it tastes so good!


Fried Rice Roll

Since tonight is the last night of Hanukkah, I wanted to try their Chinese Donut (with or without rice noodle). Our server apologized and explained that this item was only available in the morning. He suggested the pictured item as an alternative. It is the same rice noodle that is more commonly seen wrapped around shrimp or beef, then steamed and served with a light sauce. This version was a crispy delight.




Turnip Cake

The. Best. Ever.


Chive Pot Stickers





Next, the entrees began to arrive at the table.


Fried Porkchop

A very simple dish, similar to the Salt and Pepper Squid we had a while back. Bob felt that it lacked profundity, but I really liked it - especially that the meat was cooked perfectly.


Clams in Black Bean Sauce

The clams were exquisitely fresh. The sauce was very good, with a cascading heat that built slowly. I wasn't wild about the consistency of the sauce, but two of our dining companions, who've had the black bean sauce at Wonton before, said this was not typical.




Pork Belly Braised with Pickles

We haven't had this since our first visit to Wonton last winter - it was time to have it again, and to share it with our dining companions, who'd never had it before.


Fried Soft Japanese Tofu with Fried Fish and Vegetables

This dish was recommended by our server as a "better" alternative, when we tried to order Ma Po Tofu. It was certainly different - I don't know how they got such a crispy finish on soft tofu - but it was crisp on the outside and creamy on the inside. The tofu pieces are the round ones that look like scallops. The fish morsels were very fresh and also had a nice crunch. The sauce was a typical clear sauce, meant as background more than a main flavor. This dish was a perfect choice, especially if eaten after the assertive and spicy black bean sauce.



And now, a request. If anyone reading this blog can read Chinese characters, I would really love a translation of the following "wall menu" items:





Thus concluded another delightful session of playing with authentic Chinese food at Wonton Gourmet!

Fun Playing with Authentic Chinese Food in Cleveland's Asiatown

Cleveland's Asiatown continues to grow and thrive. One of the newest arrivals, taking the space formerly occupied by New Wong's at 3211 Payne Avenue, is Wonton Gourmet & BBQ (no website, (216) 875-7000). New Wong's had been an Asiatown staple for BBQ, Noodles, and Seafood, but the space had gotten old and worn. Last year, the owners relocated to the far East Side.

The new owners have transformed the space into a bright, clean, friendly place. The kitchens are sparkling new, as are the restrooms. The parking lot has been expanded - and they needed it last night! The restaurant was fully packed by 7pm - the only open tables were reserved for a large birthday party that didn't get started until we left (too bad - I wanted to see what they were going to eat).

In addition to two printed menus containing a fabulous selection of small plates, Congee, Noodles, Rice Plates, Hong Kong Style Noodle Soups, Casseroles, Fresh Fish and Seafood, traditional Chinese dishes and a full "American style Chinese" section - daily specials hang from the walls on neatly calligraphied yellow banners.

Our friend Stuart - who is an amazing food photographer - photographed all of the banners, and then found some people who read characters to translate most of them. So, when we met last night for dinner, we were able to go beyond the printed menus. I think our hosts were impressed with our selections, and how much we enjoyed them!

We started with one of my favorite things: Fish Maw and Conpoy Soup. I wish there was a sexier translation for the first ingredient (the second ingredient, Conpoy, is dried scallop), because it sounds icky to the Western ear. But trust me - this delicate soup packs delicious taste!







The perfectly clear broth was gently seasoned, so it was easy to taste all of the ingredients - the finely chopped scallops, the fish maw (which had been lightly fried before being added to the soup) and the egg white ribbons.

Before we could finish a small cup of soup - dishes began appearing at the table, to the point that our little four top was completely overwhelmed (especially with three people photographing the food at the same time). I was pleased that they served us Chinese style - no standing on ceremonies or courses - each plate came out hot as soon as it was ready.


Salt & Pepper Squid



Squid is one of those tricky-to-prepare foods - cook too long or too short and it becomes rubber. This plate was perfect in taste and texture, and accented with mouth-numbing slivers of chile.


Minced Garlic Snowpea Sprouts

This dish is ubiquitous in Chinese cuisine - yet this version was the best we ever tasted. Exquisitely fresh vegetable, cooked perfectly, with lots of garlic and just a kiss of gentle sauce.


Beef Ribs in Black Pepper Sauce

I love black pepper sauce - and this dish delivered lip smacking flavor.





Who'd have known that flanken could taste this good?


Pork Belly Braised with Pickles

This was hands down the table favorite. It took a few moments for us to get the server to understand that yes, we understood this dish has a lot of fat and yes - we like that!! He was delighted!

The "pickles" are various Chinese pickled vegetables that soak up fat from the braise. The perfume of star anise permeated the dish, and the meat and fat melted on the lips.




Dry Fried E-Fu Noodles

This was very tasty, but didn't amaze as much as the other dishes.



Of course, we barely scratched the surface of the offerings at Wonton Gourmet, so we'll have to return - a few dozen times, I think. The stir fried crabs served at the table across from us looked fantastic, as did the clams with black bean sauce served to another table. If you enjoy playing with authentic Chinese food, and you are in Cleveland, this is a must-stop.