Once Upon a Dinner @ Blue Dragon, Chef Ming Tsai's Boston Restaurant (Fort Point)

 "Once Upon a..." is a new series created to feature my forgotten meal shares.  I will write about meals that I have neglected to blog about whether good, bad, or indifferent.  Hope you enjoy some of my long lost culinary memories, whether I did or not!
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I first discovered the brilliant eats and drinks at Blue Dragon at the end of last summer.  I featured the talented John Drew, bar manager and bartender extraordinaire on my then new Featured Tipple(s) of the Month, here.

Since then, one of the menu mainstays is a must every time I visit - the Dan dan noodles!  A spicy, slick sauce over succulent, ground pork, Chinese cabbage, chili, and perfect noodles.

I Asian style pickled eggs whether soy or tea!  The ones at Blue Dragon are lovely with added texture and complexity which I found unique.

Soy pickled deviled eggs with crisp taro straw nest and topping

I was not a fan of the escargot at all.  I found the Thai compound butter and finely diced veg to be a distraction from one of my favorite delicate mollusk.  

Simple treatment is best in my opinion.

Escargot with Thai compound butter with brioche

The pork and scallion wontons were perfect - bold flavors

The hot pot dinner special was just OK.  It lack the extraordinary flavor I expect with hot pot dishes.