WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Page 188 of 227

for instance, are not pancakes in the way we normally think of them, but a dough-based flatbread studded with scallions, brushed with sesame oil, and then nicely-browned in an oil- coated pan. The result is a fluffy, crunchy, and aromatic appetizer that is satisfyingly authen- tic, even given its simplicity. The fried shrimp, which often arrive cov- ered in a dense batter at other establishments, are less heavy here thanks to a gentle dusting of Japanese-inspired panko. Barbecued spare ribs are available in the convenient boneless version, but, as Bernard's general manager, Allan Lam, boasted, the restaurant's signature rib rendition is the center cut baby back ribs, which, he noted, are meatier, more tender, and the superior rib section. The steamed wontons are a particularly homey and satisfying dish, little pillows of dough (equivalent, in other familiar cuisines, to kreplach or pierogi) which are stuffed with chicken and spices and come to the table in a luscious pool of spicy peanut sauce, spiked with sesame oil and soy sauce. Like the appetizers, the entrees include the familiar as well as new interpretations of clas- sics and rarely-seen dishes. Sesame chicken, General Tso's chicken, orange-flavored beef, Mongolian beef, and Moo Shi with a choice of shrimp, meat, or vegetables are all there to comfort traditionalists. But there are also flourishes in other, unexpected dishes, incor- porating fresh ingredients, a light touch from the kitchen, and delicate sauces and spice. Consider, for example, the stir-fried shrimp, with ordinarily not seen avocado and plum tomatoes and spiked with sake. Chicken Soong is perfect for sharing as an appetizer or having alone as an entrée. It features finely diced, aromatically- spiced chicken which diners fashion into a type of Chinese taco, with cool lettuce leaves serving as the wrapper. In another favorite, tender slices of sautéed beef are tossed in a rich, smoky, and flavorful Mandarin barbecue sauce. 187 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 local cuisine "the preparation is fastidious and skillful"

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