9968 Bellaire Blvd., 77036.
Okay… here goes to the next few posts by me… a stream of blurs… what do I mean? I am starting to forget bits and pieces of the places I went to go eat at, because, well, life got in the way once again, kept me from blogging as much.
I went to go eat at Sarah Place, a month ago when my brother came into town. My mom took us here and I have never seen this place before. She supposedly claims that the owners of Chinese Cuisine sold their old shop and opened up this new one. The decor inside, I have to say, is nice… solid wood tables and chairs, all brand new. You can tell they spent a little money on the place, however, the table arrangement was odd. It didn’t seem like they filled up the place correctly or planned out an efficient path to all the tables… either way, I’m not writing a ‘Top Design’er review, so there really is no value in what I am saying about furniture placement. Inside, there is also two private rooms for banquets.
The menu was nice and glossy, chocked full of mis-spelled words… much like my articles! So, I was kind of on a little perhaps minor eating restriction that day… and I couldn’t really order what I wanted to (namely the godly crystal dragon eggplant), so I stuck to a pot of broth.
It was a light broth seafood broth with tofu, cuttlefish, fish, scallops, straw mushrooms, bamboo, carrots, bok choy, broccoli, green peas, did I leave anything out? What can you expect from this broth… it taste exactly like how it looks, bland. I knew what I was getting and it wasn’t too bad, because I already know what it would taste like before even trying. I tried to stick to this all night, but I ended up eating bits and pieces of other dishes…
What was order was scallion stir fry beef, but what we got was something along the lines of Mongolian beef. The difference is the use of onion, namely white onion instead of green onion. The dish was alright, nothing spectacular to me, I’ve had better.
This is the spicy chicken stir fry, with lots of dried chili as you can tell. The dish is very colorful, I like the distribution of red throughout, don’t you think red is just such a BAM! color? The chicken pieces resembling nugget strips was fried first, then stir fried again. That process made the chicken extra crispy, the addition of chili gave the dish a kick, but not an extreme one I was expecting, especially from the plethora of color red in the dish. Tasty dish, would definitely order again, the best dish out of the night.
And here we have pork. Pork leg in special sauce. What defines pork leg or pork in general for that matter? Fat. Yes, it is an acquired taste, best eaten with some lean meat. This kind of dish goes best with white rice… the pork leg was tender, but I think I have had better.
Whole steamed fish in chili black bean sauce. The dish was not even mildly spicy for something so red… it had a lot of vinegar in it… other than that, it was not memorable to say the least. I’m not sure what kind of fish this was, tilapia maybe?
All in all, I expected more out of this restaurant, especially if it was the spawn of ‘Chinese Cuisine’… I just don’t know… maybe if I had the eggplant that night, it would have made all the difference. But I did notice that we did not order our usual affair of dishes, so I can always blame dish symbiosis… the art of complimentary dishing.
