Teochew Shrimp Cake @ Lam Hoa Thuan, SF
- Melanie Wong Oct 1, 2006 01:48 AM
Visiting this week, Dad kept clamoring for "sun sin chuet lo char siu" or fresh out of the oven barbecued pork. And, I kept telling him that it wasn't the right time of day to catch it hot and fresh. On Wednesday on our way out of town, we swung by Lam Hoa on our way out of town. At 10am, the char siu was still warm and juicy from the original roasting. My mom asked for a softer piece, "boon fay so" or half fatty, and that's what we got. The signature dipping sauce here takes the char siu over the top.
Image of barbecue pork and shrimp cake roll -
The walls are still plastered with dishes listed in Chinese and Vietnamese. The menu seems like it has been reprinted and no longer lists an oyster pancake. I asked for it once more, and again was told it wasn't available. Maybe it won't be any more.
But our waitress recommended the fried shrimp cake. I asked her if it was Teochew style and she nodded affirmatively. This took a while to come out, but was worth the wait. The tofu skin wrapper was so thin and flakey and the forcemeat and pieces of shrimp was tender and juicy, not rubbery at all. So good with the spicy yellow plum sauce.
We also had the orange peel duck soup with ho fun, which is an enormous bowl. The rice noodles are good quality, and I like them as much in this prep as the wide egg noodles. With tax and and a $4 tip, our total for this lunch was $20 and we had some of the shrimp cake left to snack on in the car.
Visit to Lam Hoa Thuan and more about the char siu -