Pagoda | 3 Great Plates

June 2008

Walnut Jumbo Shrimp

Crisp, succulent, lightly battered fried shrimp and walnuts in a contemporary mayonnaise sauce. It lacks the honeyed dimension of most local renditions, but it’s excellent.

Photo by James Erickson

Fujianese-Style Drunken Pork Ribs

This dish, native to the chef’s homeland, offers morsels of marinated, battered, fried, nearly boneless meat bathed in a sweet-and-sour sauce with diced taro.

Photo by James Erickson