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R & G Lounge - what to get??

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Folks coming to town tomorrow and my father has been wanting to go to R & G Lounge. I have been several times for lunch and generally have the dried scallop and egg white fried rice.

What are the items that one must try at this restaurant? We will be party of 5 - 3 adults and 2 kids - going early as well.

Recommendations?

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  1. The thing nearly everyone gets is the salt and pepper crab.

    Their fowl in general is pretty good, although the Peking duck can be uneven (tending more towards flabby skin than dry meat). The roasted squab was excellent last time I had it, as is the deep fried chicken stuffed with sticky rice (special order). Other favorites of mine are the minced seafood in lettuce cups and the steamed egg custard with clams.

    I think other favorites mentioned on CH recently were clay pots and the salted fish patty (which can be an acquired taste).

    1. We love the S&P crab at R&G. It's probably the most expensive S&P crab around, but it really is the best we've tried in the Bay Area. There are only two of us, but dishes we get every visit are the S&P crab, 3 treasures with black bean sauce and pan-fried chow mein noodles with shrimp (we pay the extra $ or so to upgrade the noodles).

      Dishes we've tried and enjoyed numerous times include their prawns w/honey walnuts, baked black cod, steamed clams with egg, black bean clams and whole chicken stuffed with sticky rice. The latter is a very expensive dish which must be ordered in advance.

      Hope that helps!

      1. I've always been a huge fan of their soy sauce chicken. My mother likes the sweet and sour spare ribs (written as pork chop in Chinese) but it's along the lines of Singaporean style pork jerky, with heavy accents of Worcestshire sauce. Still good stuff.

        9 Replies
        1. re: K K

          I'm also a fan of the soy sauce chicken. Definitely a must-order for this restaurant.

          1. re: K K

            What kind of chicken do they use for their soy sauce chicken? Yellow feather? Lung Gong?

            1. re: vincentlo

              I believe they just use the standard American white chicken as opposed to the yellow feathered chicken.

              1. re: hong_kong_foodie

                Yeah I think HKF is right. The yellow feathered chicken (translation) is more boney and less meat, commonly used in princess chicken. The soy sauce chicken at R&G is meaty but soft (like Foster Farms kind). Whatever marinade they used, it's rich and deep.

            2. re: K K

              Maybe someone could help me out here. There are two rib dishes on their online menu that matches what you describe and the names are very odd.

              Honey Spareribs - the literal translation of "Sai Jap Pai Gwat" is "Western Juice Ribs" and I have no idea what that means. Could this refer to Worcestershire sauce? I found that "gip jap" is the term used for Worcestershire and that gip is just a loanword with no literal meaning in this context.

              Kiang Ton Spareibs - but on every other menu I've seen this dish, the translation is correct: Peking/Beijing Spareribs. What is Kiang Ton? In Cantonese the name would be Ging Dou Pai Gwat.

              1. re: PorkButt

                Interesting way of translating by the restaurant!

                I suppose their Ging Dou Pai Gwat is the one that matches what my mom likes. It is sweet and sour, but done in a more subtle way than the version with ketchup and pineapples.

                1. re: K K

                  Hong Kong Restaurant in Mountain View also translates its Beijing sparerib-like dish as kiang ton spareribs. I asked why, e.g., special vinegar, and the waiter just shrugged. My favorite version is at Lucky River in SF where the dish is called Zhejiang spareribs because it uses black vinegar in the saucing.

                  1. re: K K

                    OK I re-studied the online menu, the dish that reminds my mom of Singaporean style pork jerky is not a pork dish....but the actual marination and preparation of their $16 special, R&G Beef. But the Kiang Ton spareribs should be pretty decent as well.

                  2. re: PorkButt

                    Here's my post on the honey-glazed spareribs, not so crazy about them.
                    http://chowhound.chow.com/topics/621154

                2. OK in addition to the soy sauce chicken, I'd definitely recommend these dishes off the menu:

                  -R&G Beef. It's unusual from typical Cantonese beef preps, but in a good way. The secret marinade is what makes it interesting with hints of sweet and sour and savory, but not a blatant sweet and sour pork kind of way. This is the dish that reminds my mom of Singaporean pork jerky strangely.

                  -soya sauce duck slice. This would be something I'd want to try, seems to be a new addition to the menu. Chiu Chow style marinade, normally done with goose but with duck.
                  Since their soy sauce chicken is one of the best I've ever had in SF Bay Area (even though it is on the stronger and sweeter side).

                  -salt and pepper spareribs. Yes it's tried and true like the crab, but still good. Even better is salt and pepper scallops.

                  -Pan fried mined pork and salted fish patties. Get the steamed version if this is a bit too heavy. Otherwise quite an authentic Cantonese style delight.

                  -beef brisket and turnip in claypot, aka the clear stew version. Natural soupy goodness and beef juices make this a winner on a good day.

                  -salted fish chicken bean curd clay pot (standard item but very very good). Eggplant and salted fish claypot is also great but a tad bit greasier. Satay beef and bean thread vermicelli in claypot is also very excellent...I recall the onions inside soaked in the sauces and tasted great.

                  -steamed beancurd with shrimp. Very simple dish but they make it taste so good.

                  -vegetarian abalone with greens (at a whooping $18). Oxymoronic that this dish is priced so high considering it's just vegan.... but they make it taste like real abalone (well almost). It's a "feel good" treat.

                  -dried scallops with Chinese melons. This dish is all about textures and contrast of flavors. The dried scallops bring out a fragrance and the well cooked melons have a nice sweetness to it.

                  -Oysters with black bean sauce....assuming this is steamed oysters on the shell with black bean sauce, it's done very nicely.

                  -steamed fish, particularly the Ling Cod with your choice of preparation. I'd definitely do bean curd soup with cilantro (using the fish head and belly) or the stir fry 3) or 4).

                  -in addition to salt pepper crab, most of the 8 other preps they offer are pretty solid. Can't go wrong with ginger scallion crab. Try the salty egg yolk version. Typhoon shelter crab should be decent, and ditto for the one in spicy sauce (Dai Tseen prep which I suspect is somewhat Hunanese fragrant spicy in nature)

                  -steamed clams with eggs, so I'm in full agreement with sfbing on this dish.

                  -double boiled soup of the day (aka slow fire soup of the day). Always good...

                  salt and pepper crab is always a fun thing to eat, but if you've had this for so many years, it's time to move on and try different things.