Anyone who tells you they don’t like the Cantonese food at Ping Pang Pong doesn’t know what they’re talking about.
Where else in town can you find juicy, fat, lusciously pregnant Santa Barbara prawns, A-5 Kobe hot pot, egg drop soup to die for, Alaskan king crab legs in a sweet, egg-white batter, a falling-off-the-bone braised pig’s trotter bathed in a sweet/savory bean sauce, and five-spice, tender lamb chops…all served with a 1981 Chateau Musar from Lebanon!
Okay, the Musar was brought to the restaurant by Cary and Antigone Payne (Official Friends Of ELV), but it went splendidly with that melt-in-your-mouth beef, those chops, and the aforementioned impregnated prawns.
Fyi: that Kobe beef was so fatty, it cooked through after only a minute it the hot pot, and was still so delicate and soft that it melted on your tongue even after being overdone.
Happy Chinese New Year!
Gam bei (“drink up” in Mandarin)!