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Resembling an upscale glassed-in thatched roof-shaped hut, Kevin Wu’s unique Ping Pang Pong, an oasis in the Gold Coast’s casino, features authentically prepared specialties from various Chinese provinces. Imaginative dim sum is featured for lunch, one of the busiest times of the day---with good reason. Specialties such as pork shu mai, hargow (shrimp dumplings) and barbecue pork buns are favorites. Minced squab and pork tenderloin lettuce cups and sesame shrimp rolls are among starters. The extensive vegetable preparations include snow pea leaves with roasted garlic. Among provincial favorites is the double-braised scallop hot pot---seared sea scallops simmered in garlic oyster sauce in a sealed clay pot. We like the butterflied prawns with honey-glazed walnuts. Treat yourself to the Emperor’s seafood stew---sun-dried abalone and sea cucumber simmered in broth. Trenchermen like the gobo beef---sirloin cubes wok-tossed with Asian basil. Premium sakés nicely complement the cuisine. Mango pudding is a refreshing sweet finale. |
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