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Sea Dragon: what's good?
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Jay Strickler
Oct 29, 1995, 2:00:00 AM10/29/95
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The chef at Sea Dragon was raised in Vietnam but is ethnic Chinese.
Consequently he knows both cuisines and does them both well, but I feel he is
a little stronger with the Chinese, which is superb and not standard American
Chinese fare.
Consequently he knows both cuisines and does them both well, but I feel he is
a little stronger with the Chinese, which is superb and not standard American
Chinese fare.
I am partuclarly fond of the Eggplant and Lamb dish. Recently he fashioned a
Chicken and Pecan dish that is superb. Order their lobster pieces sauteed in
a black bean sauce and share it with others at the table. They have so many
excellent dishes. The owner/managers are very nice and can steer you well.
--
Capitol Macintosh User Group, Austin, TX, USA (512
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