March 31, 2015- By Steven E. Greer
We had dinner with the General Manager of the St. George Bar, Felix Lee. The place is actually a nice Chinese restaurant, despite the name that connotes an Irish bar.
The owner of the new Holiday Inn next door also owns St George. He is Chinese, so he has the second floor of the restaurant decked out as an authentic Chinese lounge, which can serve as an event space for local functions.
One of the specialty dishes found only at St George is the WuXi Spare Ribs, from the province of WuXi. Marinated for 24-48 hours, then braised before serving. The dark color is from brown sugar and soy sauce reduction. The chef was flown in from the region to train the chefs of St. George.
We also tried the BBQ Roast Pork, also known as Char-Siew in Chinese. They are a traditional Chinese boneless sparerib which are marinated in hoisin sauce, soy sauce, rice wine, and brushed with honey for that glaze.
The Crispy Smoked Garlic Chicken, served either as half or whole chicken, is smoked and then flash fried in the process to get the crispy consistency of the chicken skin. It is then drizzled in soy sauce and topped off with Fried Garlic.
The sauteed snow pea leaves with minced garlic were healthy and colorful.
The Amelia is a potato vodka base with blackberry puree, St Germain elderflower liqueur, and lemon juice.
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