6.356 Steamed Egg White, Seafood, Crab Roe Sauce

6.356

27 (Sun) December 2015

Steamed Egg White, Seafood, Crab Roe Sauce

4.0

at Li Li

(New World Manila Bay)

-Malate, Manila-

with the family

New Year with the Family, Day 2 (see previously 6.355 Ddeok Ramyeon).

After spending the first 10 days of my winter holiday in Seoul (see previously 6.354 Christmas Special Dinner), the remaining 6 days will be here in Manila.  Arrived together yesterday morning.  The wife and kids fly back on January 2.

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Hot & Sour Soup (1.5)
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Wok-Fried Beef Tenderloin, Mushroom, Oyster Sauce (3.0) — this time with asparagus; beef wasn’t as good as before.  

As per family protocol (see most recently 6.211 Scallops with Broccoli), dinner at Li Li (see most recently 6.323 Steamed Bean Curd…).

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The egg white dish was phenomenal.  Chunks of delicately seasoned seafood, laying on a bed of impossibly soft and luxurious egg white — similar in texture to silken tofu but with a bit more structure — topped with a rich crab sauce.  Simple yet sophisticated, subtle yet substantial — totally my kind of dish.   Reminiscent of but more elegant than and superior to a “sublime” egg white dish at Peking Garden last year (see generally 5.244 Scrambled Egg Whites…).

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