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| - Our group of seven tried Nani Restaurant last night. The restaurant has two large rooms with booths and round tables. The tables have lazy susans which allow you to easily share dishes. There are also multiple tanks which allow you to see the seafood you may be eating later.
The menu has two sides. One side has appetizers and entrees divided up by vegetable, pork, beef & lamb, seafood, chicken and duck. The other side has 63 dim sum type dishes priced based on size (S, M, L, Special). Although they don't roll carts past and have you choose plates as in a traditional dim sum restaurant, you can order what you like and they will bring them out as each dish is prepared.
We had a nice waitress who explained how to order, took our drinks, and answered many of our questions. Dishes were brought out by whomever was available when each platter was ready to be served. Everyone was friendly.
We started with the Deep-Fried Crab Meat & Seaweed Roll. It's a crab-stick (imitation crab) wrapped in a slice of seaweed and then deep-fat fried. The seaweed flavor is very strong. I'm not a crab-stick fan and this did not change my mind.
This was followed by Chaozhou Style Dumpling. The contents of this are mainly diced carrot and chest-nut and some sort of meat. It's quite crumbly. They are steamed and the wrapper was much larger than the contents inside. A dipping sauce would have helped this dish tremendously.
My favorite dish of the night was the Baby Cuttlefish with Curry Sauce. The cuttlefish were bite-sized and tender. The curry sauce was just a tad spicy with tons of flavor. I will order this dish every time I go back.
We also had the homemade Fish Balls. These were incredibly dense, chewy, and not particularly flavorful. They were much better once I starting dipping them in the curry sauce left over from the cuttlefish. This dish should really be served with a sauce.
The Pan-Fried Vegetable and Pork Bun was another success. The bun is sweet with just a slight crunch from the fry. There is a light coating of oil giving it a beautiful shine. The insides were savory and light. I would order this again.
We also enjoyed the Pan-Fried Green Chive Cake. These chewy/doughy dumplings were loaded with chives. Excellent flavor. I would order this again.
Our last dim-sum plate was a Baked Creamy Egg Yolk Bun. This tasted just like Bisquick Coffee Cake. It looked like a cross between a steamed bun and a muffin and had a brown sugar filling. It was fine, but not something I traditionally associate with Chinese food.
From the appetizer menu we tried the Jelly Fish with Szechuan Sauce. I love to try new things. The sauce was spicy and delicious. The jelly fish were cold. They have a texture like tendon. It's dense, chewy, rubbery, and almost crunchy. I'm glad I tried it, but I would not get it again.
Also from the appetizer menu was something called Chiu Chow Style Marinated Platter. This consisted of tofu, duck feet and tripe w/some beef or pork pieces which were marinated and served cold. The meat pieces were OK. I'm glad I had a chance to try duck feet, but they are just chewy skin covering bone. No flavor; not an appealing texture; I would not order this again.
Our of nine dishes I tried, I would only recommend three. However, there were dozens of other dishes to try and I was not necessarily ordering dishes I expected to like, rather trying new things. I will definitely go back and try more.
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