Thank's a lot for your replies!! @zuriga1: I've read through some threads already and found a lot of promising recommendations (e.g. top ten in chinatown) Together with New Aroma & Golden Day, Haozhan is on my list. @PhilD: hopefully my luck is not as elusive as the mysterious Wok-Hay. BTW, because I don't want to bank on plain old dumb luck I've just ordered a decent gas-burner. Maybe I'm able to infuse my dishes with the »breath of my wok« sometimes. @limster: char kuay teow sound promising. Together with beef chow fun this dish is mostly mentioned as an example for the dry stir-fry technique. Maybe flat rice noodles are particularly dedicated to adopt the wok qi. So I definitely will give the Sedan a try. Cheers, Walter
Since I've read about this very special taste of great stir-fry's in Grace Young's book »The Breath of a Wok« I'm in search of it. But really not sure if I ever had the pleasure of experiencing it. In Hamburg, where I'm from, you can get good tasting stir-fry's - but I'm afraid lacking this highly prized flavor. So, because I'm staying a few days in London next week I wonder if someone can recommend a place where the (cantonese?) chefs fire up their woks properly and where there dishes are famous for haveing plenty of »wok-hay« - what ever that might be. Thanks in advance!