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Patrick's choice, XO seafood with clear noodles, came in a pretty covered bowl generously filled with shrimp, mussels, scallops and calamari in a deceptively spicy liquid. "You think it's just a very soothing, warm brown sauce at first bite." he said. "A few seconds later, you get the kick."
That's because Ng's kitchen staff doesn't use just any chili sauce but a kick-ass XO sauce. "You know how drinkers move up from Courvoisier cognac to the XO version? Well, this is our upscale XO version of chili sauce," Richard says.
Patrick loved it but opted to take half home so we could sample our first Chinese-American tiramisu.
Well, not really. The Ngs import it from a bakery, but it's creamy and dense and not half bad. And better than a fortune cookie.
