I sampled the pork belly buns which was a a deconstructed twist on the classic bbq pork bun you find at dim sum places. The pork belly was a little bit tough and could have used a couple more hours of braising. This thick layer of fat and lean pork sat on top of the classic steamed chinese whites buns with a spicy hoisin and pickled cucumber garnish. Good in theory, execution wasn't as great. I will probably stick to the $2.50 dim classic in the future.
My main course was a szechuan rack of lamb with israeli cous cous, heirloom veggies and what was described as a chili dragon sauce. The chili dragon sauce was wonderful with several layers of flavor: sweet, spicy savory and some horseradish kick that initially caught me off guard and the lamb was a perfect medium rare. Unfortunately, the dish was virtually cold. So I sent it back. For a high caliber restaurant i would honestly have expected a brand new entree, instead they just reheated it, which turned my medium rare lamb into a mostly well done dish. Is that restaurant business etiquette to reheat and serve? Perhaps the economy is affecting Troy Guard too?
Plate score: 7
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