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Dec 24, 2004 01:38 AM

dinner at Ton Kiang?

  • c

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. 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. 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

        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

          "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

            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


              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

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

              1. re: Gary Soup

                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

                  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

                    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

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

                      1. re: Melanie Wong

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

                        1. re: Gary Soup

                          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

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

                        2. re: Gary Soup

                          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

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

                2. m

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