{"id":10211,"date":"2017-03-21T15:52:22","date_gmt":"2017-03-21T23:52:22","guid":{"rendered":"http:\/\/www.pickydiners.com\/www\/?p=10211"},"modified":"2017-05-08T10:26:35","modified_gmt":"2017-05-08T18:26:35","slug":"famous-lamb-brisket-pot-wing-kee-richmond","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/famous-lamb-brisket-pot-wing-kee-richmond\/","title":{"rendered":"The Famous Lamb Brisket Pot at Wing Kee \u65b0\u69ae\u8a18 in Richmond"},"content":{"rendered":"

Wing Kee<\/strong><\/a>, located on Granville Road near Garden City Road, is more of a neighbourhood restaurant with their own die hard fans. They reminded me of Master Hung<\/a> or Good Eat<\/a>, also in Richmond with space of\u00a0similar size and a menu of the same price range. And they have earned themselves a spot on the foodie’s map for their late night “Da Lang<\/strong>” menu and the Lamb Brisket Pot.<\/strong>\u00a0Since my mom and I saw the lamb dish\u00a0on the table next to us last time<\/a>,\u00a0we\u00a0had been wanting to come back here for it.<\/p>\n

We were quite excited when the pot arrived on our table , with its own gas burner. The pot was humongous! With Sui Choy (Napa cabbage) at the bottom, \u00a0the middle\u00a0layer consisted of pre-stewed lamb brisket, bean curd sheets, winter mushrooms (shiitake), water chestnuts, hydrated dry bamboo shoot, ginger and a couple unknown Chinese herbs, covered in a lamb broth, and finally topped with Chinese celery and green onion. In Cantonese style cooking, Lamb stew\u00a0is always considered a great delicacy for the winter as it’s warm, nutritious, and good for strengthening the stamina, especially for ladies as it’s a dish of Yang\u00a0complementing Yin\u00a0(representing\u00a0female) in Chinese herbology.<\/p>\n

The burner heated up quickly and cooked the broth to a boil. We let the food clonazepam buy online <\/a> simmer for about 10 minutes, and started digging into it.<\/p>\n

The flavour was not as strong as I expected. Although there was a lot of meat and a variety of different\u00a0textures from all the\u00a0ingredients,\u00a0the whole thing needed a little more seasoning. As the vegetables at the bottom started to release all the moisture from being over cooked, since it was a huge pot, the stew became very watery.<\/p>\n

\"Lamb<\/a>
Lamb Brisket Pot<\/figcaption><\/figure>\n
\"Lamb<\/a>
Lamb Brisket Pot<\/figcaption><\/figure>\n
\"Lamb<\/a>
Lamb Brisket Pot<\/figcaption><\/figure>\n

The Lamb Brisket Pot<\/strong> ($33.80) is definitely an impressive amount of food and I give it to that. \u00a0It did provide the comfort as a winter dish. But as it continues being cooked on the burner, the size of the pot makes it hard to maintain the flavours as the seasoning is\u00a0lost in the overcooked vegetables that has become watery.\u00a0However, it is\u00a0a good deal because\u00a0it could easily feed 3 – 4 people. We had so much leftovers! \u00a0Not sure if I would come back for it, but it is worth a try if you enjoy a warm and hearty stew in\u00a0the cold weather.<\/p>\n

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More reviews:<\/strong><\/p>\n

\"Wing<\/a><\/p>\n

Location:<\/strong><\/p>\n