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Hangzhou food at La Cascade in Flushing Sheraton

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  • Susan Marme Jul 1, 2001 10:29 AM
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Saw an interesting ad in Fri. 6/29's Newsday - for a week or so starting today 3 master chefs from "Zhejiang's finest hotel" are going to be cooking there - as a confirmed southeast Chinese food head, can't wait to try it. Any inside track info on this, Jim???

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  1. no idea. sounds interesting, though. If you go, report back ASAP (because there's not much time left), and I'll do likewise.

    ciao

    1. Just saw the article about that in the Chinese newspaper. It's from July 2 to July 15th. 4 chefs from Hangzhou have been invited to join the Sheraton's resident chef(also chinese) to offer about 50 traditional and nouvo dishes for lunch and dinner. It read like the menu for lunch will be different from dinner, so maybe one would want to camp out in flushing for a day to taste as much variety as possible.....

      Their phone number is 718-460-6666.

      10 Replies
      1. re: HLing
        m
        Melanie Wong

        This sounds really interesting! I hope someone will go and post a report.

        Hangzhou was my first stop on my first trip to Mainland in 1983. I remember having Westlake style minced beef soup. Here at home it's loaded with cilantro leaves. There where the dish originated, it did have green leaves floating on the broth. However, these were baby lily pads. They were crunchy raw and coated with slimy jelly. I'd never felt anything like that slither down my throat. Haven't found anyone else who's had this dish, maybe it will be on the menu?

        1. re: Melanie Wong

          What do you mean by lily "pads"? I've had that soup here from Wu Liang Ye, though only once and not under fair conditions. It was a take out, and I couldn't get to it until it was no longer hot....I'll check it out when I go to Flushing.

          I'm curious about this dish called "cat ears". The Chinese newspaper article listed it as one of the specialties that will be on the menu. Did you have that when you were in Hangzou?

          1. re: HLing
            m
            Melanie Wong

            Lily pads are the flat round leaves of the lily plant that float on the surface of the water. When they are young and newly emerged, they're covered with this gooey slime. The ones I had were less than an inch in diameter. It may also be a seasonal thing - my visit to Hangzhou was in May.

            I have not had cat ears. I'm in San Francisco, and there's a restaurant called Silver Wing about an hour south in Cupertino that specializes in Yangzhou cuisine. This is one of the specialties and I've been dying to have time to drive down there and try it.

            1. re: Melanie Wong

              I went to Flushing to check out the menu for this food festival. For lunch the menu is significantly smaller(8 entrees vs.13, 5 cold dish/appetizers vs. 11) They're also offering something called "The Feast", $288 for a table of 10, not including tax and tip:

              -Ten cold dishes
              -crab meat and fish in a thick soup
              -roast chicken, Hangzhou style
              -Mandarin fish with pine nuts
              -fried toast and crispy tofu sheets
              -stir fried prawn with Long-Jing tea leaves
              -steamed pork with dried mustard leaves
              -sauteed eel fillet
              -winter melon with minced Chinese ham
              -sauteed chinese broccoli with lily bulb
              -stewed Francolin and ham
              -Wu Shan biscuit
              -mixed delicacies of sticky rice
              -soup of sweet

              It seems that it would be a lot cheaper to order a la carte, as the entrees range from $7.95 to $19.95. The cold dishes are $3.95. Why would anyone want to pay extra? I'm puzzled by this.

              1. re: HLing

                I looked more carefully at the menus and found that only 3 out of the 10 dishes from "The Feast" is available a la carte. Don't know if it justifies the price, but just wanted people to know that there are many other dishes to choose from a la carte.

                1. re: HLing
                  m
                  Melanie Wong

                  Wonder if they were able to import the real Zhejiang ham?

              2. re: HLing

                Regarding Cat Ears', I thought you'd like to know that this dish is most definetly Chinese home-cooking. It's simple, tasty (chewy bits of hand-made pasta in great sauce), and filling, but it wouldn't be something that Chinese people would go to a place like La Cascade's for. You know what I mean? It's almost like ordering mac'ncheese at a fancy restaurant... Although I can imagine Hangzhou ex-pats would splurge on this dish for nostalgic reasons, but they know that if they just took a little time, the dish could be recreated very easily in their own home kitchens. Hehehehe....

                1. re: Amy Jeng

                  The "Cat Ear" dish we had at the Hangzhou food festival was actually in a soup. Very delicate. Maybe what you're describing is an actual pasta dish? What's the sauce like? I can imagine the size of the pasta varies. In fact, come to think of it, what was in the soup was more the size of, ugh, "mouse ear"....

              3. re: Melanie Wong

                Melanie,
                Had that soup in Suzhou - hate to say it but definitely an acquired taste - slimy/crunchy doesn't cut it for this girl.
                Food in Hangzhou was wonderful - we ate West Lake vinegar fish in a restaurant overlooking West Lake, 4 wonderful dishes and two big local beers for under USD 8,sigh...
                Looking forward to this event, will report!

                1. re: Susan Marme
                  m
                  Melanie Wong

                  Hey Susan! Now, I didn't say I "liked" the lily pads, just that it was a very unique experience.

                  I'll watch for your report.

            2. Did the full banquet tonight. Read the report in the 7/8 entry (currently on top) of "what I had for dinner"

              ciao

              Link: http://www.chowhound.com/dinner/dinne...