Red Tiger Dumpling Room Restaurant (2006-11-26)
I know I talked about Red Tiger Dumpling Room restaurant before, but the pictures I took then weren't too good. This time we ordered different food (except for the chive dumplings) and took better pictures, so I'll review this restaurant a second time.
We ordered some appetizers and a bowl of Spicy Szechuan noodles with
black
sesame seeds to share between KL and myself. Funnily the noodles
arrived first, so we dug right in despite it being an
entree/main. The soup was a dark brown concoction tasted of
sesame paste and chili oil. It could be a tad spicy for the
regular Japanese palate but okay for me whose mouth lining could
tolerate a lot more heat. The noodles were cooked to the right
texture without being too al dente or mooshy. But the soup was
over seasoned and required me to down more water than I would normally
consume in a restaurant meal to quell the saltiness. Overall it
was a tasty bowl of noodles but they need to go easy on the salt and
also increase the serving size. The amount of noodles is barely
enough for one, making it a bit pricey for the quantity you get.
The much anticipated chive dumplings arrived next. I split
open one of the three to take its innards photo and to share it with
KL. It tasted odd. Like left-over. Like it's been
made the day before and left on the counter for hours and then zapped
in the microwave to just warm through before it reached my taste
buds. What happened to the piping hot crunchy prawns and fragrant
chives we had last time? All the deliciousness from past memory
was gone.
Very disappointed. But then we ate the remaining ones on the
plate and all the glory of the previous dumplings with piping hot
crunchy
prawns and fragrant chives flooded back. Those two dumplings were
fresh and tasty, just like last time. So I guess five very good
dumplings out of a total of six in two dumpling-eating experiences
still makes this appetizer a worthwhile order.
The seafood spring rolls were the star of our meal. They were
non-greasy, crunchy and delicious. I could've eaten tons of
them. The last dish to come was their famous pan-fried dumplings
served in a sizzling hot plate. The skin was crackly crispy and
the filling which was made of ground pork, veggies, rice vermicelli and
scallions was well seasoned and juicy. Good dumplings overall.
There are a lot of other choices on the menu I'd like to try.
Next time I feel like Chinese (which is not often that I do in Tokyo),
I'd want to go back and perhaps I'd get the chive dumplings again.
Red Tiger Dumpling Room
Kichijoji (
) JR station Lonlon mall
B1F Dining Street
0422-23-3250
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