After dropping Samar off at her brother's house, Todd & I stopped for Chinese at Pallas Restaurant in Farmington Hills. It's a modern, stylish restaurant, with rich brown and black fabrics, bamboo plantings, and a slate water fountain.
They have a terrific menu with a unique take on Cantonese and Szechuan classics. Appetizers include scallion pancakes, seafood spring rolls, and steamed vegetable dumplings. The seafood menu features lyrically-named dishes such as "Triple Fragrance Sizzling Platter," with shrimp, scallops, chicken, and vegetables on a sizzling plate; and crispy shrimp wrapped in phyllo, with broccoli in a champagne sauce. Meat and poultry options include a skirt steak with wild mushrooms in oyster sauce; lamb curry with sauteed leeks; and stir-fried chicken with asparagus and shiitake in spicy garlic sauce.
We selected two dishes: Hunan Calamari, in a black bean sauce with baby corn and broccoli, and sauteed eggplant spears in spicy garlic sauce with scallions and red bell pepper. Accompanied with steamed white rice, each dish was hearty and savory, with the perfect amount of heat. The calamari was a tad overcooked, and we decided that we'd rather have opted for Hunan Scallops instead.
Pallas' dessert menu includes the typical Chinese restaurant fare of ice cream and sherbet, but also a delicious banana spring roll, served warm with vanilla ice cream and drizzle of chocolate. No dessert for us; I'd shared this during a previous meal with my parents, who devoured the sweet delight in short order.
Photo credit pallas-restaurant.com
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