Plum Blossom

Plum Blossom Restaurant Review:

A grand remodeling began in 1996 and literally stretched into the twenty-first century. The Great Wall of China took less time, but the hand-tooled transformation from basic Chinese restaurant to soaring symphony of intricate woodwork --- elaborate screens, fretwork, faux balustrades, huge wooden sculptures resembling garlic bulbs in the sunken main room --- was worth the wait. Like the décor, the Plum Blossom's menu is ninety-percent Chinese, ten-percent everything else, thus "pan Asian." Recommended entrées include the tod murr (deep-fried minced shrimp patties with Thai spices); grilled shrimp over spinach noodles in a red curry coconut cream sauce; and the Fisherman's Fury (stir-fried scallops, shrimp, squid and fish filet in hot chili sauce with onions, peppers and mushrooms on a bed of steamed mussels). Offerings from the full bar and a decent wine list pair well with the seasonings used in the cooking. Desserts are virtually nonexistent.