The menu has continued to expand and includes a variety of soups, soup noodles, beef, pork, fish, Chef Raymond Cheong's special dishes and value-priced combination dinners.
For starters, have the crispy salt and pepper fried calamari or the spring rolls with or without pork, but never pass on the homemade plum sauce. There is a difference. A Dragon Platter for two or more people includes fried won ton, spring roll, barbecued ribs, barbecued pork, pot stickers and shrimp puffs. A terrific engagement of flavors. The plentiful minced chicken lettuce wraps and mu shu preps are available with pork or chicken or with vegetables.
I love hot pot cookery, a traditional Chinese method of cooking food in a clay pot. Dragon Noodle features two--eggplant and tofu and a seafood melange that includes lobster scallops, shrimp and tofu with lettuce and black mushrooms cooked in a brown sauce. The eggplant and tofu hot pot is a spicy mix of crispy tofu, onions and scallions in a brown sauce. Premium quality shark fin soup is offered with chicken and with crab meat. It is a savory indulgence that is in short supply these over-fished days.
Chow fun, wide noodles, are prepared Cantonese-style with beef and black bean sauce. Seafood chow fun, another Cantonese dish, includes tender scallops, shrimp, lobster and Chinese vegetables. It's another pleasing mix.
Have the golden brown Dragon Fish or the sweet Angel Fish, steamed with ginger, leeks and carrots; it's a tough call. Scallops with Chef Raymond's special X.O. sauce include straw mushrooms, also in zesty X.O. sauce. A whole Peking duck is always on my list of must-have Chinese dishes, and when paired with one of many vegetable and rice side dishes, the price is right.
According to manager Johnson Ding, Dragon Noodle's most popular dessert is a fresh banana fritter-- sliced banana, battered and fried. The crisp fritter is lavished with whipped cream. Tea aficionados can do their own tea sampling, then buy the teas to take home.
Dragon Noodle offers a large selection of mixed drinks and cocktails, sakes and tea, of course. Watching the cadre of cooks as they stir fry, steam, deep fry and perform culinary feats makes for a terrific, entertaining and quite tasty dining event.
-- Review by Muriel Stevens