Varias referencias cruzadas, así que trataré de resumir la idea:
Ka Won Seng. Albino García 362, esquina Santa Anita. Col Viaducto Piedad Tel. 5538-2368
The menu is extensive, with many dishes not found elsewhere in Mexico. Cold beef, flavored with star anise is an aromatic and refreshing appetizer, as is the gallina fina (cold steamed chicken served with dipping sauces). Many soups are offered, including an unusual hot-and-sour seafood--my favorite. Main courses include the usual meat categories, and a superb pato arrostizado estilo Guangdong (duck braised in a gingery brown sauce showered with scallions). Whole steamed fish with ginger and scallions is a specialty here, fresh and perfectly done. Berenjena con jarabe de pescado (eggplant with fish sauce) sounded odd, but was a perfect combination of sweet eggplant strips and a mild seafood sauce, served in a bubbling clay cazuela. There are many choices for vegetarians, such as tofu frio, bathed in chili sauce, then smothered with sesame seeds and scallions. Verdura china (bok choy) appears in many guises here, perfect with chorizo chino (chinese sausage), as do mustard greens and other seasonal vegetables --best to ask what’s fresh. Go with a group so you can share the ample dishes.
Just got back from Rico Food. The food is good but a bit pricey and the service was really, really, really slow. Ka Won Seng Restaurante Chino is a better bet IMHO for satisfying a Chinese food craving.
Así que la convocatoria queda abierta, con tal de que no pase más allá de nuestra comida del fin del mundo (21 de diciembre de 2012)
