Dinner at Imperial Palace

A trip to Connecticut always includes a trip to Imperial Palace. You have probably seen enough of the same posts to wonder why we always go here specifically and why we always get the same thing. I suppose I wonder sometimes too. But not too much.

We started off with the sea whelks in black bean sauce. I'm not sure if they believe I love this dish or if my father is just excited to be able to order them. I do like the black beaniness. Josh and my mother abstain.

Fried tofu. Now this is one of my favorites. Delicious, delicious.

Oong choy, sauteed with foo yue, fermented bean curd.

A well-sized, 3 1/2 lb lobster with ginger and scallions. Apparently everyone is cooking lobster just under these days. Of course, I prefer under instead of overcooked.

And crab rice. Yum.