Tag: veggies

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Pork Chop with Veggies and Ginger

Pork Chop with Veggies and Ginger from Dalat on Park Avenue in Worcester, MA

Pork Chop with Veggies and Ginger from Dalat on Park Avenue in Worcester, MA
I love me some Vietnamese food. Mostly because it’s fresh made and in my mind much healthier than some other Asian foods that are typically deep fried. I prefer tasty veggies and fresh protein for me. Dalat definitely scored high on this.

A very unassuming location that one may pass many times without knowing it existed, however for those in the “know” it has a very good reputation and many fans. The atmosphere was minimal. A few tables and many patrons coming in picking up orders.

I had the Pork chop with Veggies and ginger (non menu item).

There’s nothing like a wonderful “chef’s special” to tease my tastebuds. Also, knowing that it is something “special.” It adds a bit of mystery to it.

In this case, my choice was on the mark. The dish is served with the veggies on the bottom and the pork on the top. I LOVE fresh cooked veggies that aren’t over cooked. Nothing worse than smushie veggies. My veggies still had all the flavor and a bit of crispiness to them. The pork was delish! Although sort of a misnomer about pork chop. I was expecting what I think of as a pork chop, sort of a large chop that we all know and love, however I was delightfully surprised when the plate came out and the pork was pre-cut into bite sized pieces! Melt in your mouth sized. Yummy! All that with an easy on the wallet price point.

I’ll definitely be back with friends to share in the tastiness!

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Tom Yum with udon noodles from Chuan Shabu

The Kobe Beef from Chuan Shabu on Park Avenue in Worcester, MA

The Kobe Beef from Chuan Shabu on Park Avenue in Worcester, MAWhen it was announced that our March Foodies gathering would be at Chuan Shabu I was excited because I had been looking forward to trying Wilson Wang’s (Baba Sushi, Korzara) newest restaurant but had not had a chance to get there yet.

The menu, which has both Chinese hot pots and more traditional Szechuan dishes is extensive. Our “end of the table” decided to share some appetizers and order our food as a group.

Dipping into the ran goons at Chuan Shabu on Park Avenue in Worcester, MAWe started with crab rangoons and scallion pancakes. While I did not indulge in the rangoons, they seemed to be very well received. The scallion pancakes, served with a variety of crushed jalapenos, scallions, garlic and soy sauce were delightful, lightly fried creations with a lot of flavor and texture. Both were served in very plentiful portions.

Next came our hot pots, Tom Yum and Satay broth with Kobe beef, chicken, shrimp dumplings, cod and a variety of veggies and noodles to cook. I focused on the Tom Yum, spicy but not overpowering with udon noodles and the Kobe beef and shrimp dumplings. The broth was outstanding, with hints of crushed red peppers, and fragrant spices. The thinly sliced beef cooked instantaneously in the boiling hot pot and took on the flavor of the broth. I added a few crushed jalapenos to add a little heat. The shrimp dumplings, which stayed moist and tender after cooking, were filled with shrimp and spices and were enjoyed with the richly flavored and bold dipping sauces. Both were outstanding.

The nicely designed space features a sleek, contemporary and open design which, when combined with the communal dining concept made our meal very enjoyable. And of course, Wilson Wang’s enthusiastic personality makes dining at any of his restaurants a fun experience.

Splitting broths in the hot pot at Chuan Shabu on Park Avenue in Worcester, MA