Lum Fong Restaurant

Dishes

Almond Cookies
Dim Sum: hot (steamed and fried) tea-time "snacks"; shrimp, chicken, pork, with rice flour
Gai Yung Yin Wor: a soup - yes, the famed "bird's nest chicken broth. "Bird's nest" literally used as a bird's nest is a bird food product.
Yang Chow Chow Fon: Fried rice, in the Yang Chow manner, with Chinese mushrooms, eggs, bits of roast pork, etc.
Li-Chee: these are preserved fresh li-chee from China; a heavenly desert. (Most people erroneously think of li-chee as "nuts", because of the raisin-like dried fruit).
Dates in Brandy: this ambrosia-like tid-bit, dates in champagne-type brandy, comes from the Garden of the Setting Sun, Mecca, California, and fits in nicely as a novelty extra on the menu.
Chow-Lung-Ha: Lobster, no less, but magnificently combined with black beans, pork, scallions, garlic, eggs, "gourmet powder", etc.
Wor Shew Opp: this is duck, in the Cantonese manner, with almonds, scallions, ham, water chestnut flour, many seasonings and a bit of rice wine.
Tim Sin Chun Far: this is a chicken and pork dish transformed with what many consider Chinese cookery's most delightful of all sauces -- the "sweet and pungent" (with pickle and ginger) a happy marriage of opposites, sweet and sour.