I owe a hug to another thinking foodie Subhankar for hatching the off-the-cuff visit to Tung Nam today where unheard-of pork delicacies happened to appear almost magically.
With distinct, definitive taste the Chou Si stood out. Use of rice wine as base was as much surprising as delightful to my enthusiastic tastebuds. The gastronomic fraternity of Calcutta would forever be indebted to Abhimanyu for discovering Chou Si. Steamed Wantons were light, austere, authentic. The Chilli pepper garlic pork tasted full of gusto carrying distinctive Spice-notes. Penchant for like delicacies takes time to take off.
I truly had an evening to remember.
This is just the tip of the iceberg. There're much more to discover! Glad that you liked it..
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