Final hotel stay at the upscale La Quinta in the Quail Springs Office Park, Oklahoma City. Short stroll to Kwan’s Kitchen, a spacious and beautiful Chinese restaurant. The food was sensational. On a par with New York, Vancouver, LA or San Francisco. Started with chicken (also available in duck) lettuce packages. The iceberg lettuce leaves were cold and crisp. The chicken mix was the best HG ever ate. Then, there was Mapo Tofu. HG/BSK murmured: “The best.” The tofu was slightly firm but silky. Very similar to the great tofu served with spinach at the Fortune Garden restaurant in Vancouver (first stop when HG/BSK used to arrive at their Mt. Pleasant loft). The Kwan Mapo Tofu sauce hit a very nice balance between fire and flavor. Another dish was sliced eggplant. The slices were dusted with rice flour and fried to a greaseless crisp and topped with sweet/sour chili sauce. Kitchen mastery. HG/BSK shared a sorbet for dessert. The meal’s pleasures were augmented by a good cold bottle of rose’. The check was modest. Go figure. One of USA’s best Chinese restaurants in Oklahoma. Few people in the restaurant on Saturday night. HG is worried about Kwan’s Oklahoma future.
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