I had dinner at this Chinese restaurant on 434 last night. I had the Pumpkin Chicken for $12.95. It was supposed to be a specialty. Whoever created it should lose their chef's hat. It was chunks of dark meat that you only find at a chinese restaurant and make you worried that the stories about rat meat are true. Veins and cartlidge and sinews - revolting. It was smothered in a gooey sauce that was part sweet and sour and part black bean. They added those putrescent mini, dried shrimps and chunks of pumpkin that were so sweet I thought they were carrots. This added no depth of flavor and just added to the sweet distastefulness. Do you understand how to make a dish with layers of flavor? Do you understand textures? Do you understand quality ingredients? It came with a bowl of rice - the high light. The place was nice (if in the middle of no where). The service was good. The silverware had dish water marks. They seem to want to be a high end chinese option. Which, leads me to another aphorism. Middle range chinese is like middle range italian - over priced and underwhelming. And, why did you choose this location? I advise anyone out of area to ignore it.
I would recommend that they lose this dish and probably any dish made with this type of goopy sauce. Learn to add layers of flavor. I would not make my location selection based on rent. Winter Springs (and especially the part you are in) is not a high end neighborhood. You spent too much on decor for this spot and this type of peasant food. It's a disconnect.
No comments:
Post a Comment