Tuesday, September 13, 2011

At Mission Chinese Food

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Yesterday, the day of the Harvest Moon, I decided to check out again Mission Chinese Food. I was feeling Chinese for lunch, but having just returned from a trip to France I preferred something more interesting, rather than the same-old, same-old Chinese eatery.

Certainly, MCF is not a swanky place, in fact it looks just like your typical Chinese joint, which it is--the restaurant's actual name is Lung Shan Restaurant, but seemingly just a cover. MCF operates like an underground layer within this nondescript environ, offering a more adventurous, contemporary, indeed, subversive cuisine that's free from the traditions of Cantones, Shanghainese, Sichuanese, Hunanese or Beijing cooking. And what's risky about the whole operation is that it's not owned by westerners, which would've excused it, but by a Chinese family. They can be ostracized by their compatriots, you know, who want Chinese cuisine to remain the way the last emperor left it.

I ordered one of two items on the menu that is not available for take-out: Taiwan Mussels. The dish is fiery hot, and it did upset my stomach afterwards, as I've been out of practice eating hot stuff lately, but it was delicious nonetheless. I don't mind suffering a little for good food. The black mussels were tossed with hot chili oil and black bean sauce and combined with chunks of braised pork belly, then blended with shishito peppers and garnished with Thai basil. Talk about a dish that borrows heavily from a good swath of the Pacific region! I can tell you the Bundaberg ginger beer came in handy.

A new design feature of the restaurant, of which the owners are apparently very proud of, is the large dragon that hangs from the ceiling. A symbol of luck. And, if I must say, a sure sign that good food is being served.

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