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Found 2 results

  1. Hong Kong Palace has been a wonderful source of Hong Kong-style Chinese food for the last couple of years. But the restaurant of last week is no more. In its place is Hong Kong Palace, a place of the same name but with some major changes. The kitchen is now staffed with a pair of Chengdu-trained Szechuan chefs (part owners!) who seem to know what they are doing. Yes, the restaurant has some rough spots that might be expected in any place that has just changed hands in the past week, but it appears to be very promising. We stopped by last night expecting typical HK fare, but were surprised by all the new faces for the staff. The real change came we asked for the Chinese Menu, and we were handed a total different menu from the one we had seen in the past. It was brimming with all manner of Szechuan-style dishes. Speaking with our waiter then made things clear. The previous owners had sold the restaurant and the new owners were heading in a different direction, cuisine-wise. As we continued to speak with the waiter we considered that this new place might have promise. We decided to share the Chengdu Spicy Cold Noodles for appetizer and ordered the Ma Po To Fu and Sliced Pork with Dried Bean Curd for dinner. What we received were very fine renditions of classic Szechuan fare! If there were any complaints they centered around our inability to convince the waiter (and chef?) that we wanted the food spiced authentically. While there was some heat and numbing character in the entrees, it was just a little short of what we had come to expect from the best of the local Szechuan restuarants, such as Joe's Noodle House (in Rockville). We will be definitely be going back, and I suspect that with a little effort we will be able to get the kitchen to pull out all the stops and make the dishes with the bold flavors that is the hallmark of classic Szechuan food. I would be interested to hear reports from others. Vince
  2. 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 two negroni night as well. Ah well...
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