HG’s daughter Victoria continued to generously captivate our palates. The Shuka graduation celebration dinner was an extravaganza. Not only was the food stupendous (thanks, chef Ayesha) but Vicki brought SJ from Tokyo. Happy, happy surprise. The next night Was Vicki’s fabulous birthday banquet at Wu’s Wonton King on East Broadway. Vicki’s family, friends and business colleagues (30 in all) gathered around three round tables and, curated by Vicki and husband, Marc, had one of the great Chinese banquets of all time. The parade dish was an enormous snow crab. It was displayed live before being steamed and crisply fried with juicy, full-of-flavor crab meat tucked away in the shells. HG usually finds snow crab tasteless. Not this big boy. Lush. More seafood followed. Tender, crisp fried squid and large prawns. Steamed flounder in a rice wine and garlic sauce. Baby shrimp with softly scrambled eggs. Wonderful wok sauteed chicken. Eggplant. String beans. Chinese greens and broccoli. Meal ended with noodles (to ensure longevity). Much superior white wine and cold beer was drunk. Happiness reigned. (HG probably didn’t mention all the dishes served. HG was so busy eating, aided by Marc, that HG couldn’t take notes). Wu’s exterior is bleak. But, the inside is bright and cheery. Service is impeccable. Thanks, Vicki and Marc, for introducing us to the wonders of Wu’s.
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