TINA LOUISE, CARLSTADT
Driving down a non-descript street, we found this tiny storefront with about 36 seats, brick walls, wood floors and tables very close together. Tablecloths and cloth napkins brought the ambiance up a notch. Fried noodles or peanuts are not presented when seated but instead a refreshing palate-cleansing pickled cabbage and carrot slaw. We started with pork steamed buns, six to an order that came in a steel steamer sitting on Napa cabbage. This was our first indication that this restaurant was a cut above American style Chinese restaurants. The pork filling was juicy, the noodle dough thin, and the accompanying soy sauce added more flavor. A mustard greens and chicken soup was graciously split in the kitchen. The chicken was juicy and broth enhanced with slivers of ginger; refreshing and healthy but be forewarned when you order soup the portion is for one. An entrée of baby bok choy with shrimp, perfectly cooked in a white wine sauce, had enough spice to make it interesting. Creamy, fried Chinese eggplant topped with crispy, shrimp pate and served with a black-bean sauce was delicious and had enough heat to warm the mouth but not overwhelm. The plate was whimsically decorated with a carrot cut to look like a lobster. Chow fun with black beans and a generous portion of beef had a smoky taste from the hot wok; we gobbled this dish down and appreciated that the beef was tender. One disappointment was the salt and hot pepper pork chops with a hoisin dipping sauce, as the meat was too thin and chewy. We prefer this dish with shrimp or squid. Since dishes were individually plated and enough for one, you may want to order more than usual, especially if you want to bring home food for lunch the next day. Prices are also higher than most Chinese restaurants. Quality, not quantity is found here. Other dishes to consider are wontons in a spicy sauce; sliced braised-beef noodle soup; crispy, coated jumbo shrimp and scallops in a spicy sauce; Peking duck, which must be ordered a day in advance; and some lighter steamed dishes. Specials are written out on a separate menu without the prices. A lava cake, ice cream, sorbet and tea are offered for dessert, but we finished our meal with a chocolate fortune cookie.
Shrimp with baby bok choy.
Photo courtesy of Lowell Saferstein
Tina Louise
403 Hackensack Street
Carlstadt
201-933-7133
BYO
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