JThur01's Profile
"Why Pork Chop Over Rice Isn’t Classically Taiwanese"
Those damn kids and their boba drinks! :-)
I also should add that when the interview was declined, it was politely and I've continued to frequent the place.
I too wonder about dishes disappearing from menus and fading away from the scene.
"Why Pork Chop Over Rice Isn’t Classically Taiwanese"
The "lao wai" reference puzzles me too, especially when citing Old Country Cafe and Lee's Garden. I've been in Old Country dozens of times, and I've only seen 1 other white person. In several visits to Lee's, I've never seen another white person.
Could it be more generational? That OCC and Lee's tailored to the community one generation earlier than Clarissa? They both opened by the mid-1980's and are the two oldest continually operating Taiwanese places in the SGV.
I wholeheartedly agree with Clarissa that the chefs and owners should have more of a voice and that the chefs are the true experts on Chinese cuisine. I would love to do so, but there is the language barrier, and sometimes simply lack of interest. I once was declined an interview, even with using a translator. So, I do what I can. Which is attempt to describe dishes to those unfamiliar with them, where the best versions of those dishes are, why they're worth checking out and hopefully, provide a bit of history or context when possible. It's also why I'm taking Mandarin, in hopes of communicating better.
H & H Restaurant Opens In Monterey Park
Any suggestions for those who are just beginning to recognize Hanzi? And the pan-Northern menu is scary, how...in what way? Did you notice any other Lanzhou specialties aside from the noodles? What about Niang Pi Zi and Zao Rou?
So, H&H starts as Sichuan then becomes Dongbei. Opp of Lao Bian that started Dongbei before turning Sichuan seemingly in a heartbeat.
Help A Sino-lovin' Brother Out in the West SGV Please
Let me third Shaanxi Gourmet. TonyC sums up the WSGV scene of late, not much interesting or of note.
Return To Wah's Golden Hen For Old Time Cantonese
Depends. Did you see a stepladder placed strategically by the door?
Bamboodles Now Yu Pin --"Use Old Menu"
Oh yeah...that became readily apparent. luckattack, any word on future plans from the Bamboodles folks?
Best Taiwanese pork chop?
Good. Should have mentioned OCC is easily one of the best places for shaved ice. Their machine shaves it from large round chunks of ice instead just crushing ice cubes.
Keep us posted on your PCR adventure.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
ipse, where's your go to place for XLB?
I'm still interested in hearing from people trying it out for the first time. This is one of those places where the dividing line is going to clearly be like/dislike.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
Between the JGold effect at WXJ + Little Sheep, I can only imagine. Add in Shanghai No. 1 just up Valley and it's serious congestion time. Personally, I don't "get" the big bao either, which is probably why I buried it in my piece (though I know some are very interested in it). As far as WXJ's Wuxi-style XLB, I liked them, but if I'm truly craving XLB, I still head to Dean Sin World.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
Sweetened pork is the Wuxi specialty. XLB come in pork & crab, pork & shrimp, pork, unsweetened pork, and fish (which is unsweetened). The giant XLB (da long bao - brilliant!) is pork & crab only and listed as unsweetened.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
Big time. We've noted the effect when some place made The Find in the LAT, imagine adding JG to that. Correction: I went back and looked at my photo, there were 19 people waiting for Wang Xing Ji to open for dinner Saturday. Math never was my strong point.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
Yes, much... Thanks ipse, Peripatetic, I appreciate it.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
It's definitely worth checking out. I actually like it, and I got the impression JG does too, but YMMV. Some I know simply do not like the sweetness in with the pork. When I did my visits, they hadn't yet added unsweetened, non-Wuxi style. Or, the chilis in with the green beans for that matter. I had those on my last visit.
So, is it worth trying?...yes. You might find it worth return visits, you might not. To me, it's nice having a slight twist in the usual dumpling house fare. But, with the LAT and JG effect combined, you'll want to wait a few weeks. Yesterday at lunch, there were more than a dozen people standing around waiting outside...and about a dozen waiting 15 minutes before re-opening for dinner.
Giant XLB's reviewed by J.Gold - Wang Xing Ji
My feelings are hurt, not only those two threads, but...
March 12:
http://blogs.laweekly.com/squidink/2012/03/wang_xing_ji_wuxi_style_cuisin.php
And I mentioned it here on March 13:
http://chowhound.chow.com/topics/744393
Best Taiwanese pork chop?
Correct. Old Country in Alhambra is the oldest Taiwanese restaurant in continual operation at same location. Lee's Garden 2nd oldest. Love the homey feel of Alhambra location...and the food is very good.
Taste of Chong Qing closed in SGV
I started another thread, but Haige Star Boulevard is going into the spot. I just noticed yesterday that one side window still is etched with seafood, a holdover from the Sea Harbour Cafe days.
Haige Star Boulevard to open in San Gabriel, replacing...
You don't think even something from Lucifer's nostrils (as per your review) would exorcise the place?
Haige Star Boulevard to open in San Gabriel, replacing...
...Taste of Chong Qing. Transfer of liquor license notice is posted in window and banner is up (in Chinese). This will be the second Haige Star Boulevard, there's one in Rowland Heights. I recall ipsedixit visiting and posting of his experience, perhaps he can weigh in on the prospect(s) of HSB in SG.
Taste of Chong Qing closed in SGV
New assignment gang...find out what happened to the chefs at TCQ (or for that matter the chef from Shu Feng in San Gabriel). Where did they go?
Taste of Chong Qing closed in SGV
Different owners. TCQ was owned by two ladies, one of whom was from San Diego. You're right about the predecessor, Hua Mei. Aside from opening week, it never seemed to have more than a few diners anytime I passed by, even during peak Saturday dining hours. The last time I passed by Hua Mei before it closed was the saddest restaurant scene I've ever witnessed.
Taste of Chong Qing closed in SGV
TCQ opened sometime in late July and the Times piece was fairly early in September. Five-six weeks doesn't seem like that long a time. All I can say is, in my experiences, the crowds ranged from fair to very good - both before and after the Times piece (obviously, the biggest crowd was after). Lunch experiences ranged from the low side of fair to very slim. The last few times I'd passed by, it was pretty sparse.
Taste of Chong Qing closed in SGV
Thanks. I understood there to be a familial connection.
Taste of Chong Qing closed in SGV
They had good crowds on two visits I made early on, once near capacity. Other times I drove or walked past on Saturdays, it was fair to good...at least immediately after the LA Times piece. Perhaps an anomaly...
Taste of Chong Qing closed in SGV
A shame, but can't say I'm surprised. After good crowds early on, I'd noticed a pronounced dwindling. How and why does that happen? I have to admit that thanks to the hedge and the adjacent Hawaii Supermarket driveway, it wasn't easy to get out of the lot.
I've heard Lao Bian closed as well. So, where now in the WSGV aside from Chung King? Aside from TonyC's mention of their opening, I've heard nothing about the other Sichuan places that opened in the WSGV last year.
I guess I'll just plan on driving to Rowland Heights to Shu Feng more often.
Taste of Chong Qing closed in SGV
Did you find out the current (recent) relationship between Hunan Seafood and Hunan Style? (a.k.a. Hunan's). From recent visits, their menus were noticably different.
Donkey Roll (驢打滾 or "Lu Da Gun") at Beijing Pie House
Obviously. The items I'm interested in, rarely fail to be the first dropped from menus.
Where to buy ya cai (Sichuan preserved mustard) in LA
As ipsedixit writes, it's easily found at Chinese supermarkets in the San Gabriel Valley. Thuan Phat on Rosemead Blvd. in S. El Monte seems to have a bin full of pouches "on sale" perpetually.
Outside the SGV, perhaps the 99 Ranch in Van Nuys, though I'd call to check.
