Cantonese Lunch @ The Taipan (Tower Club).

Yesterday's impromptu Friday lunch, the 29th April 2011, was at the Tower Club's Taipan with some friends from LBC Express. We were 6 in all; Enky, Chris, Jeff and I didn't have dress code conforming shirts so had to put on the club's jackets...until we entered our private room anyway.


I think Chris & Enky should have switched jackets.

We didn't have any wine, but we enjoyed several large bottles of Tsingtao beer to go with our many dishes. Aside from some platters of dimsum, we had:


Roast Suckling Pig


Enky attacks the suckling pig (pero walang rice para healthy).


Jeff still hard at work between bites as Paolo digs in.


Peking Duck


Carving the duck for the 1st Way.


Voilà!


Steamed Live Lapu Lapu w/ Fine Soya Sauce. Unfortunately, I wasn't able to photograph it before it was de-boned and portioned.


Kailan in Chinese Wolfberry Broth, a good choice by Chris.


Tower Club Fried Rice


We also had some Char Kway Teow which was ok, but I forgot to take a photo of it.



Chris reaches for the 2nd Way Peking Duck (minced and wrapped in lettuce) which I also forgot to photograph. I think that's the Char Kway Teow partially visible in the bottom left side of the above photo.



Those of us who had dessert stuck to light, relatively healthy ones. Above is my Almond Jelly with Fruit Cocktail. Some cups of coffee and double espressos later, we called it a lunch.


JV Llamas, Chris Hagedorn, Enky Rey, Jeff Enriquez & Paolo Misa.

[Jenise]

Oh my, what a gorgeous lunch. I could have eaten that whole plate of suckling pig. And I'm interested in the Chinese wolfberry broth. A friend gave me some wolfberries not long ago that I don't have any sense of how to use.

Hi, Jenise. The wolfberries gave an interesting sourish cut to the kailan, but I have difficulty in imagining what other dishes to incorporate them in.

Best,

N