We've been going to Ton Kiang since I was a little tot, and I've always loved their accessible (yet classy) drawing-based menu. As it is, the dishes are often described by patrons as they appear: fried crab claw ball, noodley ribbon meat thingy, twisty clear seafood dumpling; with this menu, one can simply point rather than expose one's lack of gastronomic adjectives within her vocabulary. Most of the menu items are visually tidy parcels- perfect for drawing, yet revealing nothing about their contents- my favorite of these enigmas being "foil wrapped chicken"- and as an added bonus, the dishes arrive under a silver lid or within a bamboo steamer. At least the we haven't entirely lost our appetite for the reveal.
Tuesday, June 1, 2010
Ton Kiang
We've been going to Ton Kiang since I was a little tot, and I've always loved their accessible (yet classy) drawing-based menu. As it is, the dishes are often described by patrons as they appear: fried crab claw ball, noodley ribbon meat thingy, twisty clear seafood dumpling; with this menu, one can simply point rather than expose one's lack of gastronomic adjectives within her vocabulary. Most of the menu items are visually tidy parcels- perfect for drawing, yet revealing nothing about their contents- my favorite of these enigmas being "foil wrapped chicken"- and as an added bonus, the dishes arrive under a silver lid or within a bamboo steamer. At least the we haven't entirely lost our appetite for the reveal.
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