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« mmm-yoso!!! Makes 3...... | Main | Ba Ren's Latest Seasonal Menu »

Wednesday, 28 May 2008

Comments

Dan

Oh I recommend getting the Egg turnip cake whenever your there. It's so good. And uh, with the new management, I felt the quality of the food isn't quite wonderful as the previous owners even now.

Kirk

Hi Dan - Yes, the turnip cake is good....but I can do better at home. It seems like the food is getting better, but it is still not as good as it used to be.

sharon

I'm loving the laminated wall o' pictures. All the shrimp dishes look quite yummy. I may have to stop by if I'm in the area. The name alone is reason to go!

jeffrey c

Kirk,
these little places are so hit or miss but after reading Jennifer 8 Lee's Fortune Cookie Chronicles, you really learn to appreciate what the owners really go through. The book recounts how the Chinese diaspora (from the southern Canton to the more recent Fujian provinces) effected American cuisine and how these little Chinese fast food joints have become Americana. I would highly recommend this book because it not only gives you background on the whole business of chinese restaurants but a great historical perspective and even a hint at whats to come.
(hint-Chinese owned mexican burrito joints).

Fred

I sure do miss the old couple who was running the place! The lady who worked the cash register patiently took the time to teach me the Cantonese names of the two dishes I'd order all the time. I was almost able to order completely in Cantonese before they changed ownership.

Kirk

Hi Sharon - If anything, I think you'll get your money's worth.

Hi Jeffrey - I have The Fortune Cookie Chronicles in my to read pile, right along with "Shark's Fin and Sichuan Pepper". Now I'm really looking forward to reading it.

Hi Fred - I miss them too! That lady would always give me a nice hot cup of tea when I had to wait for my take-out. I hope they are doing well.

foodhoe

It's funny how differently those scrambled eggs with prawns can be prepared! The tomato prawns sounds good, I'm going to look that one up here. I'm with you about the importance of the wokking techniques, I love that smokiness!

Chris

Hey: I am glad to see your comments about wok hay. Glad to see I am not the only one who appreciates this. I don't know how conversant you are with the southern Chinese culture, but have you ever heard that in Hong Kong, it is considered bad luck to receive a stirfry without the "breath of the wok"? I had heard this once, and was wondering if you could confirm/negate/comment on this superstition?

Kirk

Hi FH - When done well....shrimp or eggs with tomatoes is an outstanding dish!

Hi Chris - I remember hearing that if you receive a dish devoid of wok hay in Hong Kong, it could be seen as as sign of potential bad luck. It shows the amount of pride and skill devoted to using the wok. I've got some interesting stories....but not enough time to tell them. Perhaps one day we'll sit down and chat.

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