Lunch at East Ocean, Dinner At Carlo's Cucina
Decided to make a day of it in Boston while visiting the Museum of Fine Arts(MFA). Based on recommendations from this board, we started at the East Ocean,in Chinatown. Dungeness Crab, fresh from tank, in ginger and scallions, followed by beef and eggplant hot pot. Crab was fresh, beef was tender. Both sauces were gloppy. I don't use any thickeners in my sauces, just reductions. Both were done the fast, easy way, and tasted like it. Spoiled good ingredients. Maybe Cantonese is too bland for us now. I would have kicked them both up a notch. But a carefully crafted sauce would have given the crab and the beef a fairer test.
Carlo's was easy, friendly. We got there very early. Made it from Huntington Ave to Brighton Ave in 15 minutes at 5 pm! Settled back with a bottle of Sicilian white and the Antipasto. Great prosciutto. Then a bottle of Sardinian red, and split two entrees in succession. No charge for split. Veal Involitini was melt in your mouth. Terrific service. A go-to place while in the city.
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kobuta
Jun 18, 2009 12:19 PM
Cornstarch is the preferred method in Cantonese cooking for thickening sauces, but heavy sauces aren't common in Cantonese cuisine. Thicker sauces pair well with some foods (noodles, etc.) but often too heavy for a lot of classic Cantonese flavors. Next time try the dungeness crab s&p style at East Ocean City - it's delicious.
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StriperGuy
Jun 17, 2009 07:04 PM
Not sure where you are from, but do you know any Chinese places that don't use some thickeners? In my experience most do, whether potato starch, corn starch, or tapioca starch. I kind of like it myself. Haven't been to EE in a while. My usual pref for Chinatown seafood is Peach Farm.
