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Showing results for tags 'Open Late Weekends'.
Nine hungry Rockwellian dim sum addicts descended upon Mark's Duck House at noon today. After disappointments at our two previous NoVa outings (China Garden in Rosslyn and Fortune across the street from MDH), we were delighted at the consistently good tidbits pouring out of this kitchen. Our feast consisted of the following: scallop dumplings roast suckling pig baked roast pork croissant (flaky triangular pastry filled with char sui) sui mei har gow shrimp cheong fan roast duck BBQ spareribs spareribs in black bean sauce tripe with ginger shrimp in seaweed shrimp/taro cakes baby cuttlefish clams in black bean sauce braised chicken feet sticky rice in lotus leaf potstickers salt & pepper head-on shrimp Chinese broccoli baked char sui bao stuffed bean curd skin tofu with some unspecified roast meat on top some sort of fried shrimp dumpling with a shrimp tail for decoration fried roll with shrimp and fake crab pineapple buns custard tarts sesame seed balls There might have been another dish or two in there as well. There were a few misses here and there, but the quibbles were minor - overall, the quality was consistently good. Service was outstanding compared to other dim sum places. My minor quibbles... The tea was much weaker than its color would have indicated. Perhaps the leaves were a bit stale? Sesame balls are usually filled with red bean paste, but MDH used something we couldn't quite identify. I think shredded coconut was a component. It wasn't really creamy or flavorful, and the balls themselves were loaded with oil. Not horrible by any means, as it still tasted nice enough, but it was not at the same level of quality as the rest of the offerings. The cheong fan sauce wasn't as rich as one normally finds - it was more like lightly sweetened soy sauce. I was surprised that the roast duck was the weakest meat platter we got at a place called Mark's Duck House. The fat wasn't fully rendered, so the skin was a little too limp and the meat a little too greasy. OTOH, the roast suckling pig had wonderfully crisp skin, and the BBQ spareribs were a major highlight of the meal. For me, the best dishes were the BBQ spareribs, the clams in black bean sauce (oh dear, did I really end up eating half the platter?), and the baby cuttlefish. Oh, and the triangular char sui pastry - I think Hollywood East On The Boulevard's version is a touch better, but it's a close call. (MDH had better pastry, HEOTB had better char sui) The restaurant is quite small for a dim sum crowd - I can't imagine it seating more than 150 people. Must be a heck of a wait on Sundays. Unlike, say, China Garden, MDH seems worth the wait. Cost per adult: $18 including a generous tip