I possess great hatred towards the incorporation of milk and sugar in hot brews; it strips character from the silky solution, be it a sparkling light roast or thoughtful dark. Moreover, it is additional sugar in one's diet - sweetness that ought be obtained in a solid state, like cookies or cakes.
And while there are a select few that may engage in debate over the concept of milk tea, I'd like to retort that prior to the popularization of global bubble tea franchises was the introduction of dairy as a cooling agent in the steeping-and-sipping culture of the British. In that regard, the condiments pay homage to tradition, as opposed to intolerance towards astringency.
A shaky tent resulted from windy external conditions, however, in observation of concrete blocks used as footings, I rested easy knowing that there would be no threat to its structural integrity. Flying napkins and uneven table legs, though, were another issue altogether.
Nestled in the same plaza as Lucullus, we found the storefront without much difficulty. Frankly speaking, I had been keeping an eye out for "John's", but should have known to inquire for the Chinese name instead.
- Roasted Duck (Half) / 半隻燒鴨
- Cha Siu / 叉燒 (1 lb)
- Roasted Pork / 燒肉 (1 lb)
- Pan-Fried Glutinous Rice / 生炒臘味糯米飯
- Braised Tofu / 鹵水豆腐 >
Prices were extremely reasonable for the quality and portion size. Cha Siu and Roasted Pork retailed at $9.99 per pound, while a half order of a Roasted Duck rang in at $15. We had initially only requested the trio of BBQ meats, only to later add Pan-Fried Glutinous Rice and Braised Tofu. One order of 生炒臘味糯米飯 was the equivalent of one bowl's worth, coming to $5 plus tax. Braised Tofu was priced at $2.50 for 4 pieces, or $5 for 8 pieces.
There were moments of indecisive from our end, however the staff proved amicable and helpful; we were relieved from the hurried, judgmental attitudes experienced all too frequently in the countless years of Sam Woo takeout.
The Roasted Pork was another item worth commending, for rarely do I find much enjoyment in the greasy layers of pork. Alas, the Styrofoam container yielded crunchy, wispy thin skin with well-marbled blocks of flesh devoid of obvious bits of toughness. It is highly recommended to consume the specimen fresh, for prolonged rest time results in none other than gradual dissipation of texture.
The Roast Duck was quite delicious as well, though the plum sauce accompanying the order was obnoxiously overbearing. The dark, chunky mishmash comprised of copious amounts of vinegar, then a copious amount of sugar in an attempt to offset.
The Braised Tofu was served with a white vinegar-based dipping sauce that largely went unused in our household. Its breading was thin, as it ought to be, with supple consolidated curds encased within.