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  1. It was the kind of meal where the more we ate the less satisified I felt, resulting in eating too much yet still alking away wanting a good dim su meal. The tarts, fresh out of the oven and still hot were a treat. Service was spotty.
  2. Thanks for this recommendation, Mark. Went there with the fiancee for lunch over the weekend, and the food was delicious. The ginger-scallion dungeness was particularly good, though it was only recommended when I asked if they had dow miu [pea shoots]. I guess that signified to the older gentleman who took our order [and who had the air of an owner] that we weren't going to ask for lemon chicken or sweet and sour pork or whatever.
  3. I figure if I'm not exactly clear on this, then it's a good bet others aren't either, so rather than just Googling or asking a friend, I thought I'd make this a public discussion. Can anyone provide a primer (either linking to one, or writing one) that can point out the basic similarities and differences between these two regional cuisines? I kind-of, sort-of get it when I see it, but not really, and I want to dig deeper and learn more. Thanks in advance if anyone can help, Rocks
  4. Today, after discovering that Myanmar was locked and dark (I'm 0 for 2 on my lunch attempts this week), I remembered this post and set out to find Miu Kee. I ended up at Vinh Kee, on Route 50 at Graham Rd. (same shopping center as Pho 75, but facing 50). We started with steamed dumplings, and although the dough was kind of tough, the dumplings were tasty. I had shrimp with Chinese broccoli and my husband had shrimp with spicy salt. Both were so good my husband is already talking about going back.
  5. Inspired by Anne Limpert's praise of the restaurant in her chat last week and heeding her call to visit now before it gets too popular (plus, wanting to go before I move from DC in a week (!!)), we checked out Queen's English in the old KBC space last night. In what seems to be common with good restaurants these days, it is run by a man and a woman pair (ala Himitsu, Espita, Seylou, Bad Saint, Rooster & Owl, etc.). Similar to Rooster & Owl, Seylou and Espita, in this case the pair are husband and wife. We walked in at 6:05 to a mostly empty restaurant (it filled up later but was
  6. I don't know if I went on an off-night, but I thought Kee was terrible. Or I ordered the wrong stuff - seafood - I felt like I was chewing on rubber.
  7. Facebook page. Read about this place on Chowhound so I went to check it out today (a Thursday). They do in fact have carts on weekdays but the selection wasn't great. I didn't see any turnip cakes. On the other hand, the dumpling soup (ordered off the menu) was a good deal for about $5 - lots of tasty hong kong style wontons or dumplings. The dim sum quality was good, not great. I tried their chicken feet, lotus wrapped sticky rice, fish balls, and fried yam dumpling. Their seasoning are on the light side, and not oily at all. Now you have even more options for Cantonese food around 7
  8. In a fit of hubris... I left the map at home figuring that I knew exactly where Fortune was and, having read the map quickly, could get us there. At the risk of alienating all northern Virginian's, we were stuck in Dante's 8th level of hell (reserved for those stupid enough to drive in Virginia on a Sunday, or during rush hour, or during not rush hour, or, say, any time except 3:25am and 3:27am on certain Tuesdays when there is actually only a small traffic jam at every light) we spent an hour getting from 495 to Bailey's crossroads. Wound up at Peking Gourmet, which isn't. Maybe tonight is a
  9. Surprised no one has written up Da Hong Pao. Went for dim sum Saturday in short time we had between kid holiday season activities. Arrived right at 11:00 and there were about 8 tables open. Within about 20 minutes, every table seemed to be full ad 40 minutes, there was a sizable number of people waiting, though not as long as the lines at Oriental East in Silver Spring. The strength of Da Hong Pao is the variety. They have a lot of different things, rivaling some places in Chicago Chinatown, but not as many as the more extensive NYC Chinatown places. Definitely more than any place else
  10. Rolling Cooking is a restaurant that has only been open since 2016 on Rolling Road near Old Keene Mill Road in Springfield. It's in the same plaza as Afghan Kabob and TCS Computer, behind Einstein Bagels. However, this version of Rolling Cooking is only 4 weeks old, according to the hostess, meaning it changed ownership at the end of January 2018. In the past 3 days I've ordered delivery and carry out, and right now, this is the best of Springfield's Americanized Chinese restaurants. What strikes me is how greaseless the fried dishes are -- the shrimp tempura has a heavier crust than
  11. We went to Oriental East today. At first, we thought we made great time by getting there at 10:50 AM, but it turns out that there was already a line of about 200 people outside, waiting for the restaurant to open. They ran out of tables before we could get a seat, so we had to wait about 30 min for the first round of people to finish eating. Next time, we will be there 30 min prior to opening. Everything was really good, except for the turnip cake, which was too soggy. Oriental East doesn't have any warming mechanism on their cart to keep the dim sum warm, therefore, you have to get there earl
  12. I was out in Fairfax so I finally stopped in Nanjing Bistro (in the same shopping center as Chuy's). It's supposed to be authentic Nanjing cuisine. The menu I received has lots of pictures, so if you didn't get an authentic looking Chinese menu with pictures, you should request it. I had a cold spicy chicken dish (the sauce is surprisingly sweet with a hint of fishiness, probably from some kind of fish sauce), a bean paste fish filet, and some stirred fried veggies. None of them knocked my socks off but the food is pretty good.
  13. Little man requested Chinese food and the only criterion was to try a "new place," or "somewhere we haven't been before." Seeing this place in the Washington Chinese newspaper recently, I thought this would be a good candidate. Good signs: specials written in Chinese on a white board, mostly Chinese families, busy on Friday night with mostly Chinese families, Chinese families sharing a big round table, fish tanks, lots of clay pots and roast animals on tables, and good-looking roast ducks, chicken, pigs, and porks hanging on a window. Not so good signs: the prices. Little man and I shar
  14. Had a pre-dinner meal at Sampan Cafe this evening. This place is in the little strip mall where Mediterranean Gourmet Market is located, and whenever I'm in this vicinity, I always eat at Mediterranean Gourmet Market. It's the best Middle Eastern food in northern Virginia, I'm convinced, but it turns out it closes on Sunday evening at 5pm. So, Plan B was Sampan Cafe, a few doors down. I had been going to Sampan Cafe for over 20 years in its original incarnation. It used to be the definition of American Chinese, with big floppy egg rolls and chop suey on the menu, and the waiters clad in red t
  15. For those who are not a fan of Mark's Duck House but are a fan of Cantonese cooking in the Falls Church area, there is a little, hidden alternative pretty much right across the street. Open since February of this year, XO Taste has the hanging poultry & ducks, roast pork, and other familiar Cantonese dishes on an expansive menu, BUT in a much, much cleaner and brighter setting. Today's Pipa Duck was the highlight of the evening, nicely roasted, although slightly fatty still, crispy skin, with great juice and marinated flavor. The bonus was that it was not too salty or dry, as served a
  16. Sooooooooo yesterday I decided to try my new thing of spontaneity when it comes to restos as I explained in my previous post sort of. I was going to go to Eim Khao Mun Kai which is a very interesting and nice spot that serves Thai Chicken Rice. BUT I had always wanted to try the interesting looking Chinese restaurant across the way. I made the plunge and went across the street to see the menu. It was a pretty uninteresting menu featuring basicly what you could find on any Catonesey Chinese American restaurant menu. I persisted and went in and ordered. I got the salt and pepper pork chops and s
  17. We tried Noodle King Restaurant last week. It is on northbound New Hampshire Avenue, between White Oak and Colesville. It's hidden between a pizza shop and a beer & wine store. Parking and entrance are around back. The cross street is Hollywood Avenue. The lot is across Hollywood from JR Wright plant nursery. They have been there for a few years but it was my first visit. My folks heard about it from their firends. Family owned, authentic Cantonese food. Keep that in mind when ordering--they definitely do a better job with southern dishes. Meal #1, dinner for 4. We ordered:
  18. The MontCoDimSum Comparo visited New Fortune today for dim sum. I neglected to write down what we sampled, so this is not an exhaustive list:sui mei har gow shrimp cheong fan sweet rice with... um, I can't remember what was in it. Chinese sausage? salt & pepper head-on shrimp steamed BBQ pork buns mushrooms in some rich shoyu-based sauce I couldn't identify braised baby bok choy slices of char sui (roast pork) chicken feet turnip cake jellyfish steamed beef balls fun gor turnip cake sesame balls I'm blanking on the rest right now. What was that dish with the dried shrimp in rice noodle? I
  19. Grover and I went to the Full Kee in Bailey's Crossroads and I made the same mistake you did. Unfortunately, my memories of the Full Kee in Chinatown made me order the seafood. First, last and only time we've gone there. Shrimp that had obviously been frozen, squid like little whitewall tires...
  20. I can't seem to find a thread on Tasty Garden so I thought I would start one. Located at the corner of 355 and Middlebrook Road (in the strip center opposite Yuraku). They have roasted meats which have all been above average. Tanks with fish, lobster, eel, crab, etc. I have tried a variety of dishes here, but the roasted chicken with crispy garlic and steamed fish (from the tank) are standouts. The fish was cooked perfectly, simply seasoned, but very tasty. Another standout is the shrimp dumpling soup. The broth in this soup is magical. I have been about 4 times and really want to keep
  21. I was debating whether or not this place deserved its own thread, but I recently learned that it is under new ownership and has a new Cantonese chef. The menu is still the same -- until the end of the month -- but the food is actually edible. Carry-out tonight was Hunan Vegetables, Kung Pao Tofu, Garlic Seafood Combo, Crispy Shredded Chicken, and Spicy Eight Treasures. No need to go dish-by-dish, but the quality upgrade over the previous version of this place is significant. Lady KN and I agreed that we would order every one of these dishes again. No, this is not a destination restaurant,
  22. Don encouraged me to start a "mini-blog" about the search for my favorite chicken dish 炸å­é›ž. It generally translates to crispy fried chicken but literally means "fried young chicken." It looks like this. This is a popular dish in NY Chinatown but hard to find here. Years ago, my mother wrote down the Chinese characters so I could show it to the waiter because on menus it can be called many things in English. Also, different waiters speak different dialects so verbalizing it in my own dialect could get me nowhere. A couple of years ago, I flashed the characters asked at Full K
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