Answers from Our Experts (1)
Since chef Dicky To’s cuisine relies on fresh ingredients — especially local vegetables — the menu at Yi Long Court does incorporate certain seasonal dishes. But To goes beyond that and often has a short menu of seasonal specials. For instance, he’ll create a menu based on lobsters between March and May, when the crustaceans are at their sweetest and fattest. The lobsters are flown in from around the world — from Boston to South Africa — and are cooked in a variety of different ways that fuse Cantonese and Western styles. In January, expect to see white asparagus on the menu; and in the fall, you’ll get the ultimate Shanghainese specialty: hairy crab.