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!
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!
