Foo Kee Seafood – Dish Analysis
Our latest adventure has led us back to Flushing to try some Cantonese style cuisine. Foo Kee Seafood Restaurant is located at 136-14 38th Ave. Pulling up to the place, some of the Mees were put off by the “B” grade which was posted at the entrance. Apparently, anything lower than an “A” would make some hesitate to enter. Not for this Mee. Being a “B” student in school, I found it hard to judge the place.
The big surprise of the evening was the presence of our guest, Mee Har Vee. MHV is a lover of good food (Chinese being one of his favorite), a wine connoisseur, and an all around nice guy. He brought 5 bottles of wine that were perfectly selected for each dish. The ordering of the food was spearheaded by the restaurant’s manager, Darren Kwong. Darren did a real nice job of ordering some real tasty dishes.
The wines for the evening included:
SEVEN DAUGHTERS– 7 blends of grapes that really kicked off the evening!
PIERRE SPARR– a Gewurztraminer, aromatic, high natural sugar, with sweetness that offsets the spice in Asian cuisine
BERINGER– a Chennin Blanc
CONUNDRUM– Wow, delicious full bodied red
SCRAPONA– Moscato D’ Asti, dessert wine, delicious, and not too sweet
Darren started us off with 3 Apps.
Spare Ribs– were small, not very meaty, with limited flavor
Crispy Duck– cooked just right, with crispy skin, and really moist meat
Salt & Pepper Pork Chop– I loved this dish, crispy outside with wonderful flavor. If there was anything left over, I would have eaten it the next day on a Kaiser roll with mayo, and tomato
BEEF & ASPARAGUS- nicely cooked cubes of beef with cut pieces of asparagus in a great sauce
SCALLOPS IN PEPPER SAUCE- Wow, Wow, Wow, A terrific dish! Among the many things that I learned on this Quest, is how much I love scallops. I do not order them enough.
CRISPY GARLIC CHICKEN- great seasoning, but the chicken was slightly dry
LOBSTER WITH GINGER & SCALLION- this 5 1/2 lb lobster was a great dish that made a real nice presentation. You can never go wrong with ginger & scallion sauce, although I have had it better at other places.
HOUSE SPECIAL FRIED RICE– a lot going on in this dish, but slightly dry
Overall, our dinner was really enjoyable. The food was delicious, and the wine really added a wonderful touch. Thanks again to Mee Har Vee for the wine education. A great night spent with my Brother Mees!!
Goodbye for now,
Mee Tsu Yan