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dinner at Ton Kiang?

Caleb Go Dec 24, 2004 01:38 AM

I'm looking for opinions about the dinner offerings at Ton Kiang. I've never been, but saw that it is in the list of the Chronicle Top 100 restaurants.
I saw a lot of comments about their dim sum, but haven't seen much info about the dinner menu. Am considering going on Christmas day.

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  1. g
    Gary Soup RE: Caleb Go Dec 24, 2004 09:41 AM

    It's not a favorite of mine, as TK seems overly focused on approachability, and I haven't been there for dinner in about a decade. FWIW, you can browse their menu at the link below.

    Link: http://222.to/tonkiang/

    1. s
      Sarah RE: Caleb Go Dec 24, 2004 11:02 AM

      It's been awhile, but I recall an excellent meal of kau yook(steamed pork belly), braised stuffed tofu, crispy chicken-half, garlic pea sprouts(big) and some other dishes now faded in memory. Good service too, awful parking. Have fun!

      14 Replies
      1. re: Sarah
        Robert Lauriston RE: Sarah Dec 24, 2004 11:20 AM

        Is kau yook what they call "梅菜扣肉 Steamed Bacon with Dried Mustard Greens" on the menu? We go there once in a while specifically because they do that dish so well.

        1. re: Robert Lauriston
          Paul H RE: Robert Lauriston Dec 24, 2004 11:33 AM

          "梅菜扣肉 Steamed Bacon with Dried Mustard Greens"

          THIS is cool. Does this require having Chinese character support on your local computer to see this? (If so, I must). Aren't these double-wide? Maybe more of us should use Chinese characters when posting about Chinese places here in the Bay Area.

          1. re: Paul H
            Melanie Wong RE: Paul H Dec 24, 2004 12:10 PM

            If you can find an online menu with the characters that you can cut and paste, please do.

            I have a hard time with Ton Kiang these days because the previous location and old chef were so good. I did try the current spot two years ago . . . but I'm still in mourning.

            Link: http://www.chowhound.com/topics/show/...

            1. re: Paul H
              Paul H RE: Paul H Jan 26, 2005 04:45 PM


              In HTML the Chinese characters are an ampersand followed by a numberic pound sign followed by a five-digit number (&#nnnnn) .... so, anyone with Chinese character support on their computer and sufficient knowledge and patience can post Chinese characters in any post they wish.

              For the curious, the four characters above are 26757, 33756, 25187, and 32905. Does anyone have the Chinese pronunciation and meaning?

            2. re: Robert Lauriston
              Gary Soup RE: Robert Lauriston Dec 24, 2004 11:58 AM

              Kau Yuk would also have taro or yam prominent in the dish.

              1. re: Gary Soup
                Melanie Wong RE: Gary Soup Dec 24, 2004 12:06 PM

                Kau Yuk refers to the cut of meat from the belly. There are many ways to prepare it. Some with taro, sometimes with preserved veggies - CYL rhapsodizes about it in the thread below.

                Link: http://www.chowhound.com/topics/show/...

                1. re: Melanie Wong
                  Melanie Wong RE: Melanie Wong Dec 24, 2004 12:23 PM

                  Whoops, I've just been corrected by my mother. Kau yuk is not just the cut, but the specific prep where the meat is fried and then steamed/braised.

                  Here's another thread on fatty bacon, this time with fermented shrimp paste, and a recipe from the son of Ton Kiang's retired chef. The recipe is his MOM's.

                  Link: http://www.chowhound.com/topics/show/...

                  1. re: Melanie Wong
                    Gary Soup RE: Melanie Wong Dec 24, 2004 12:39 PM

                    Yeah, it's another kind of twice-cooked pork. I never could figure out the translation, something like "button pork". Maybe if pigs wore clothes, that would be where the shirt or pants buttons would be :-)

                    I did go back to the menu and notice that the Chinese name has "mei cai" in it which would indicate pickled vegetables. I think of that as the Singaporean version, but it makes sense that that would be a Hakka prep as well.

                    1. re: Gary Soup
                      Melanie Wong RE: Gary Soup Dec 24, 2004 12:46 PM

                      The dried, preserved veggies are "mui choi" in Cantonese. My favorite version.

                      1. re: Melanie Wong
                        Gary Soup RE: Melanie Wong Dec 24, 2004 08:20 PM

                        But don't you need the taro or yam slices to soak up some of that delicious fat?

                        1. re: Gary Soup
                          Melanie Wong RE: Gary Soup Dec 24, 2004 08:34 PM

                          The dried veggies handle sponge duties just fine. CYL's description of a nest of pea shoots under that sounds interesting too.

                          1. re: Gary Soup
                            Robert Lauriston RE: Gary Soup Dec 26, 2004 11:16 AM

                            Steamed rice is a good vehicle for pork fat and reconstituted dried mustard greens.

                        2. re: Gary Soup
                          Limster RE: Gary Soup Dec 24, 2004 11:17 PM

                          Kau yook's the Cantonese pronunciation.

                          I don't think there's a Singaporean version. You will see a lot of braised pork in Hokkien places, and there are many Hokkien people in Singapore, although we don't add pickled mustard greens to the meat. I think it's a dish made by the Hakka people from Canton.

                  2. re: Robert Lauriston
                    Sarah RE: Robert Lauriston Dec 24, 2004 12:02 PM

                    Yes, and their version is among the best, if not the absolute best!

                2. m
                  moriminamimachikko RE: Caleb Go Dec 24, 2004 05:21 PM

                  Try their steamed fresh oysters in shell. Very delicately seasoned w/ soy-based sauce and the oysters really are tasty! I can just have this and steamed rice & be happy.

                  1. p
                    prc49 RE: Caleb Go Dec 26, 2004 11:13 PM

                    I like to get the deep fried oysters and their special (can't remember the exact name) chicken.

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