While most restaurants serve formulaic renditions of Chinese food, R&G Lounge sets a different expectation, playing with fresh ingredients and spices to create flavorful Cantonese dishes. It is arguably the best Chinese restaurant in San Francisco.
Soya Sauce Bean Curd (US$9) - Dredged in light soy sauce seasoning, the tofu struck a harmonious chord of sweet and salty.
Live Crab with Salt and Pepper - After being tossed with salt and pepper, the crab was flash fried for texture. We were smitten by the light crispy batter and finger licking good crab meat.
Soya Sauce Duck (US$16) - Tender pieces of duck are marinated in Chef's special soy sauce. The result? Juicy meat under a veneer of well seasoned skin.
Fresh Lobster with Ginger and Scallions - Noodles are tangled in between sweet chunks of lobster, ginger and scallions. The dish was phenomenally layered with surprising texture and a catchy combination of flavors.
Bright leafy greens danced beautifully with a bowl of rice.
Steamed Clams with Egg - Fresh clams submerged from a bed of silky custard - A reminder of how simple food can be so sophisticated.
Few in this town can conquer Cantonese dishes quite like R&G Lounge do. In the end, we fell hard for all the dishes we ordered.
Verdict : TOTALLY SMITTEN