Friday, February 02, 2007
Inaugural Evening. Noticing that the "Mill Valley Wok" had a new design and name, I decided to try it sooner than later. And what timing. It was the first night that the menus had changed from the old restaurant to the new. The restaurant has new owners and staff to go with the new menus. Given the name, Fishman Village, it should be no surprise that seafood is the drawing feature there. Besides Mandrin and Szechuan there are Thai and Malaysian inspired dishes on the new menu as well. This coming Sunday is the celebratory grand opening. The staff were friendly and prompt.
We were treated to an appetizer of hot Chinese fried bread. Slightly sweet, and moist inside they were tasty morsels.
We started out with some very fresh and hot sizzling rice soup.
Then on to our main dish, Mu Shu Pork.
And prawn fried rice. They've started out with a great impression, if the quality stays like this, it will be quite popular.