San Tung Chinese Restaurant

Been at least a year since we went to San Tung, and this time we arrived just before they closed at 3pm. Everything was superb as usual. Above, kim chee, below, in house noodles, spinach with garlic, and tea smoked duck.

Robin's errands in the city today cut too close to rush hour, so we decided to tarry for a while, and eat some world class, but inexpensive, Chinese cuisine. We've been to this place before, cooking the style of Chinese fare from the town the restaurant is named after, close to the border with Korea.

As is usual, we were served hot tea right way, which really hit the spot today as it is cooler than usual, with a wind blowing. What's unusual, which I pointed out last time, is this version of Kim Chee, which is partly fermented. I'd say maybe 1/3 as fermented. But the combination of the fermentation, chiles, garlic and natural flavor of the vegetables is exquisite and singular. I've never tasted something precisely like that.

Now this dish we didn't order the first time: their chicken wings. Boy, do these live up to the hype! Sweet and spicy, but with layers of flavor (black vinegar?).

The other thing you gotta get is some kind of noodle dish, as they make their noodles in house.

This was a seafood combo soup with noodles. Subtle, wholesome, solid, soulful dish. Everything the chicken wings are not. Both dishes are fantastic. We got there right after 5 (they close from 3 to 5). Perfect time to go to avoid the long lines.