Cooking Papa makes some solid Cantonese BBQ, referring to the roasted chicken, duck, and pork on the menu (or hanging in the window). Juicy and succulent, our combo platter of roasted duck and pork (燒味雙拼) fit the bill just right. This, by the way, is different from Peking duck, which is northern style BBQ. Northern or Peking style roast duck focuses on the crisping of the skin; the meat is usually not as succulent. On the other hand, southern or Cantonese style roast duck focuses on the tenderness of the meat. It is usually very juicy, and the skin is usually not as crisp.
The house special pan fried noodle (招牌煎麵) is on the money too. It is an authentic take on a Hong Kong style chow mein, frying up the yellow noodles until they are crisp all around... and then smothering the top with sauced up scallops, shrimp, pork, mushrooms, and bok choy. This is one of those dishes that everyone at the table dives into, and each individual douses their portion with extra soy and chili.
What is spectacular about Cooking Papa is the dessert... and not just any dessert. The Hong Kong style egg puff (鬆化沙翁), which should be ordered at least ten minutes in advance of your desire for dessert, is particularly dramatic. These egg puffs are somewhat like waffles, only that puffed up hemispheres of batter take the place of the square shaped dips in a typical American waffle. They typically fit into a paper sleeve to be held while eating on the streets of Hong Kong, but it looks like the Papa injected some Godzilla portioned steroids into these overly gargantuan super sized monstrosities. Oh, and then Papa dusted it with some powdered sugar. Cray cray. The egg puffs are a sweet way to end the meal.
Until next time, let's get S.O.F.A.T.
Cooking Papa / 好煮意
2830 Homestead Rd.
Santa Clara, CA 95051
ML - 20130831