October 14, 2017 – mmm-yoso

mmm-yoso!!!, a blog. Subject: food. Kirk is taking a mini-vacation this weekend, following a horrendous week of work. Cathy is writing.

Earlier this week, Kirk posted about Fung Fung Yuen, a new restaurant in Mira Mesa. The Mister and I also wanted to try the new place, but our timing was always off and we just don't like waiting in line. After reading Kirk's post, I'm glad we didn't bother. In the same parking lot is the old movie theater turned grocery store, Vinh Hung. Inside Vinh Hung is Hong Kong BBQ, which has been visited by Kirk in 2007, 2008, 2011 and 2012, while I wrote posts in 2009 and 2015. The lunch menu is on the back page of the regular menu, but additional lunch items as well as the entire regular menu are embedded under the glass table top.
Shrimp with pepper bean sauce ($8.95) (lunch special 43). Black bean sauce, plump shrimp, onion, red and green bell peppers, water chestnuts and ginger. Chicken black bean sauce ($7.95) (lunch special 5). Quite a lot of stir fried chicken with the same vegetables as above. On the menu, the shrimp has a red chili, indicating a slightly spicy item, but both plates had the same level of heat and flavor…we were sad yet satisfied with the plates. Steamed whole flounder ($8.95) (Under the glass lunch special menu). I really liked this preparation of the whole fish and the soy/scallion/cilantro flavors. (After reading this 2013 article in Smithsonian Magazine, I've opted to purchase whole fish as much as possible, so I know what I am eating). Fried stuffed tofu ($7.95) (lunch special 31). A small, plump shrimp is on top of the soft tofu which is thinly breaded and fried to a light crispiness and is a tasty indulgence. I've ordered this more than once and sometimes crave it…stopping in a Hong Kong BBQ to get it as a quick meal.