I have since discovered that steamed fish is usually my preference rather than fried, and several types of fresh fish I have tried have all been good. All have to pass the chef's freshness and taste test in order to make it onto the menu as a regular dish, be on the changeable board as a special, or be available as a "verbal special" that the wait staff will be glad to explain. Some types of fish are also served stir-fried.

Fish maw soup with crab meat

Fish Maw Soup is one of the healthier seafood dishes, with a flavor and texture that will be apprieciated by those who enjoy some of the more exotic Chinese food. I probably would not care much for fish maw served plain, but it is delicious in the soup (this is one of the better versions of fish maw soup I have tried).

Fresh oysters

Fresh Oysters were a "verbal special," and are available when the ones at the market are of a sufficiently good quality to be served. Personally I did not care for them quite as much as the fish maw soup, but I suspect the opposite would be the case with most people (these oysters were quite good!). The sauce makes them even better.

Vegetable bean curd hot pot

One of my tests for a Chinese restaurant is the Fried Tofu with Vegetable Hot Pot. The fact that Chow's even offered it was a major plus for the restaurant, but the one here was probably as enjoyable as most I have eaten on the west coast. The sauce was delicious, and was probably the best part of the dish. The tofu was excellent--a critical element for me. Whole garlic cloves were included, probably one of the factors making this an outstanding dish. I think the one at Dot Wo in Edmond is probably better, but this one was quite good.

Pan fried noodles

Chicken Pan Fried Noodles served as one of my ventures into authentic Hong Kong style noodle dishes. Chow's served it on top of crispy egg noodles (rice noodles may also be ordered) that became soft when exposed to the white sauce poured over the top. The chicken white meat was excellent, and the vegetables tasted as if they had been lightly stir-fried. This dish excited the taste buds as well as the other senses, with the crispy noodles providing a pleasing texture in both the crunchy and soft state, and the entire dish offering interesting flavor contrasts. I found the white sauce to be one of the best I have ever experienced, and worthy of ordering just to see what white sauce can become when prepared by competent chefs.

Spare ribs with black bean sauce

For a substantial meat dish Spare Ribs with Black Bean Sauce is a good choice, with the pork ribs being slow cooked for extra tenderness.

Salty fish with tofu

Salty Fish with Tofu is one of the dishes I order at Chow's because it is so hard to find anywhere else. The name probably keeps many non-Chinese people from ordering it, and the fact that visually it looks like a white soup with tofu floating on top probably does not help. This is a favorite, though, among many who like traditional Hong Kong style food, and the salty fish provides a subtle rather than overwhelming flavor enhancement to the tofu and cilantro. I like this as a main dish, but for those ordering it for the first time I would probably say to order it as something to be shared among several persons to see how each person likes it.

Hot and sour soup

Some Chinese style soups make a good meal, but the soups traditionally served as pre-meal appetizers are good as well. A case in point is the Hot and Sour Soup that had all the complexity I associate with good versions of the soup.