We joined some friends at CHANG CHANG, Perter Chang's downtown DC sport that has been a huge hit since it opened. We loved it the first time, and while our take-out experience last Xmas wasn't that wonderful, our meal last night was a big hit across the board.
Sam was with us and there is a wealth of veggie options here as well and this place does tofu better than anywhere, I can recall!
We ordered the same white we had last time which was Adegas Gran Vinum Mar de Vinas Albarino 2024 which is crisp, citrusy and acidic which is ideal with those very spicy dishes! Our server Wendy made some suggestions, and they were all spot on.
Sam had his own plate of delicious veggie pan fried dumplings with a soy-chili sauce that he declared divine. he also preferred the Mexican Coke to the sweeter Kimino Yuzu Soda!
We started with Manchurian Crispy Fish Slices in a gooey but awesomely yummy citrusy sweet and sour sauce. Shanghai Pork Dumplings are now served on a piece of paper, so they do not stick to the steamer which was a problem before. They came off easily and popped in our mouths for a soup explosion and the vinegar/ginger sauce is superb.
(Photos on FB). I love good bread but sometimes a bao bun is just too much and that was the only problem for me all night. The delicious Peking Duck Bun needed more of that savory duck with hoisin sauce and less bun. I actually discarded the top portion of my bun!
Sizzling Brussels Sprouts and Tofu was a spicy and yummy dish again with that fab tofu.
Sam ordered the Mapo Tofu for his main which was even more spicy and came in broad bean paste with soy chili and black bean sauce. The purple and white rice dishes are ideal for this dish to mop up the sauce. The veggie lo main with long wheat noodles and bok choy was just that and the tongs that came with it were useless...luckily spoons and forks abounded.
I was sad not to see my favorite dish on the menu from last time and Wendy said, have no fear, we can special order the Dry Pot Scallop and Prawn with Asparagus & Cabbage which I think was even spicier than last time loaded with dried chilis. Now we know to ask for it even though it is not on the menu! Wendy also hit the jackpot with the Iron Plate Beef Tenderloin which is wok-fried tender beef with leeks. YUM!
Dessert here is a must and a big hit with the Passion Fruit Pie made of calamansi-lime infused filling on a rice flour graham crust and black-pepper spiked meringue.
The lines at the door for take-out never stopped for hours, so I am hoping they improved that part of the experience as we wanted to try take-out again, but last year it was painful with a 30-minute wait for a simple order which was all messed up to boot
Dine in works wonders.
