http://www.chow.com/boards/46 Wed, 25 Nov 2009 02:32:45 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/669663#5209242 For wanton noodles in HK, this thread has garnered 145 postings since Charles Yu started it 2 1/2 years ago: http://chowhound.chow.com/topics/399024?tag=footer_recommendation%3bboard_discussion_module_small Thu, 26 Nov 2009 06:38:54 GMT http://www.chow.com/topics/669663#5209242 http://www.chow.com/topics/669461#5209236 Charles, if you're recoomending fine Cantonese restaurants around the area, don't forget T'ang Court at The Langham Hotel, 8 Peking Road, Tsimshatsui. It's walking distance (10 minutes or so) from the YMCA. Thu, 26 Nov 2009 06:36:26 GMT http://www.chow.com/topics/669461#5209236 http://www.chow.com/topics/659057#5205032 Arguing the "restaurant scene" is pointless because its easy to look at it two ways, allowing either side to be right. Shanghai has an amazing scene with a lot of diversity in cuisine, a lot of great Chinese and non-Chinese options and just tons of great food to be had. At the same time, when you start talking about NYC, Paris, etc "standards", you get into the expectations of the expat diner (ie white table clothes, highly trained wait staff, the whole "experience"), for which Shanghai is still a few years behind. I'd add Maggie's 5 as my own choice for the best Shanghainese restaurant (and this is based both on food and total experience), though perhaps it ventures too much into "nouvelle". Tue, 24 Nov 2009 16:52:07 GMT http://www.chow.com/topics/659057#5205032 http://www.chow.com/topics/669448#5204993 There are very few places that have all you can drink this year. Maybe its just me, but it seems this year's Thanksgiving offerings are far more limited than usual. A lot of places book out quickly, so I'd try ASAP. As far as I know, the only sub RMB200 option is All-Star Cafe at Solano, which is just barely under RMB200. Chef Too is always a popular choice and Salt has an interesting menu that I remember being sub-RMB300 (I was originally leaning towards it). I ended up booking at the Raffles buffet (went last year and it was okay) mainly because it has plenty of non-traditional choices and not all my friends/family love the Thanksgiving staples, plus its all-you-can drink local beer/house wine for RMB298. Tue, 24 Nov 2009 16:34:32 GMT http://www.chow.com/topics/669448#5204993 http://www.chow.com/topics/669462#5204527 We arrive on Monday evening in HK (first week of December) and will be going straight to the Salisbury YMCA in Kowloon where we are staying. We will have just done a 12 hour nonstop flight from London with a 2 year old, so will probably be absolutely tired out. We have never been to HK before, so combination of tiredness and unfamiliarity would lead us to stick to places near the YMCA for dinner on Monday night. Also looking to stick to a limited budget for first dinner. My current options are the Salisbury Dining Room at the YMCA itself. Spring Deer (Mody Road) is walking distance but has got very variable reviews and I'm told we must make reservations. Mak Man Kee Noodle Shop (Parkes Street, Jordan) has been suggested, but is it walking distance from the Salisbury? Also, looking at photos, there does not seem to be any English sign to the shop, how will I know if I'm at the right place? Any advice would be greatly appreciated! Tue, 24 Nov 2009 11:35:15 GMT http://www.chow.com/topics/669462#5204527 http://www.chow.com/topics/669188#5204457 Haven't come across this - HK's more into cheesecakes, macaroons, chocolate fondant cakes with molten centres and pretty Japanese-style French cakes/fancies. You're better off baking one yourself at home! Tue, 24 Nov 2009 09:03:21 GMT http://www.chow.com/topics/669188#5204457 http://www.chow.com/topics/611837#5201873 Hello klyeoh! Check out Sherman's posting of her 'Autumn Kaiseki' meal at Inagiku on facebook. Food looked very good and impressive! Mon, 23 Nov 2009 14:51:08 GMT http://www.chow.com/topics/611837#5201873 http://www.chow.com/topics/668861#5201539 I haven't had their high tea. I have been for just a coffee and cake. I cannot remember the pricing. I have been to all sections before at various times. I would recommend going for a sundowner and sitting somewhere with either a harbour or skyline view - you can actually get both separately as the open area goes right around Prince's building so on one side you can see the skyline - esp. the HSBC building just opposite. So go for a late tea and spill over into early drinks. I would say it is more for ambience than food, although the cakes are not bad. Mon, 23 Nov 2009 08:04:29 GMT http://www.chow.com/topics/668861#5201539 http://www.chow.com/topics/497221#5201030 Peninsula Hotel: If you have to choose one, this is it. http://blog.naver.com/kosmose7/90008431965 Clipper Lounge or Cafe Causette (Mandarin Oriental): Both places serve the same afternoon tea set. http://blog.naver.com/kosmose7/90011730626 Repulse Bay Verandah: Afternoon tea set is pretty good! (Its brunch is even better) http://blog.naver.com/kosmose7/90021658680 / http://blog.naver.com/kosmose7/90021658766 4th floor of Harvey Nichols: Avan-garde tea set. http://blog.naver.com/kosmose7/90007597569 MO Bar (Landmark Mandarin): Chic ambience. http://blog.naver.com/kosmose7/90006133527 China Tee Club: I heard it was operated by Shanghai Tang long long time ago, and I don't know whether it is still so. They say it is members only place, but it is surely open to public. http://blog.naver.com/kosmose7/90025196403 Four Seasons Hotel - The Lounge: Typical afternoon tea service. http://blog.naver.com/kosmose7/90007840727 Works & Play (Langham Place Hotel): Try their Chinese afternoon tea! http://blog.naver.com/kosmose7/90035143761 Mon, 23 Nov 2009 02:23:25 GMT http://www.chow.com/topics/497221#5201030 http://www.chow.com/topics/667864#5193731 Thanks K K for your reply. have a great day. All that should "tie us over" fr a few days at each place. Thu, 19 Nov 2009 14:22:47 GMT http://www.chow.com/topics/667864#5193731 http://www.chow.com/topics/662909#5193349 Yes, MissLambkins is pretty much on the spot. Very nice izakaya type joints scattered around Causeway Bay/ Wanchai area. Went to a Okinawan type joint that I found different from stuff I had had before. Thu, 19 Nov 2009 06:57:25 GMT http://www.chow.com/topics/662909#5193349 http://www.chow.com/topics/662900#5192762 The Japanese restaurant inside the Hotel Nikko in TST East always feature Wagyu beef in their a la carte menu and components in their set dinners Thu, 19 Nov 2009 00:43:19 GMT http://www.chow.com/topics/662900#5192762 http://www.chow.com/topics/667486#5190827 Yeah we got a few pizzas delivered by pizza milano and that seemed surprisingly ok, but not sure if they use a woodfired oven. might just have to install an oven at my place! Wed, 18 Nov 2009 13:23:31 GMT http://www.chow.com/topics/667486#5190827 http://www.chow.com/topics/650889#5190661 In terms of ambience, Yung Kee 4F would be better - it's a typical large HK restaurant. But for true-blue Cantonese cuisine (the sort you'd remember from your childhood, if you're HK-Cantonese, of course), it has to be Tim's Kitchen. This place is really just a step above "hole-in-the-wall", and can perhaps squeeze in 30 pax shoulder-to-shoulder. But the food was robust, honest-to-goodness HK-Cantonese cuisine like no other. Some dishes to try (autumn menu): - Whole fresh crab claw with winter melon - Crystal King Prawns (great when dipped into pungent shrimp sauce) - Snake soup (absolutely delicious - very light & subtle) - Stir-fried pig's stomach with presrerved vegetables - Crisp-roasted baby pigeons - beef satay cheong fun - "sam chow" loh mai (glutinous rice stir-fried/cooked with waxed meats) Only dish I didn't quite take to was the braised pomelo skin with shrimp roe - it was too strong for my tastebuds, and I much preferred Fu Sing (Wanchai)'s version which, to me, is one of the must-not-miss dishes in HK. Wed, 18 Nov 2009 08:51:30 GMT http://www.chow.com/topics/650889#5190661 http://www.chow.com/topics/659579#5187944 Yes! I agree with Spoon. It was absolutely great when I last dined there a year ago. So many choices and an amazing dessert table inside the kitchen. . However, my son and wife told me it had gone done hill with greatly reduced appertizers. Need fellow chowhounders to confirm whether they are back on track?! Tue, 17 Nov 2009 13:25:47 GMT http://www.chow.com/topics/659579#5187944 http://www.chow.com/topics/661193#5185338 Thanks Jin! I've actually read your blog a handful of times and it's nice to hear another positive review about the place. 2 questions: 1) How's the fried chicken? 2) How many people does the place fit? Thanks! Mon, 16 Nov 2009 16:35:34 GMT http://www.chow.com/topics/661193#5185338 http://www.chow.com/topics/387887#5184585 Shanghai food scene changed a lot since your post. I admit in 2007 there was very little pleasure I could get from Shanghai restaurants, Chinese and Western. There is now a good number of stunning authentic yet accessible Chinese restaurant, and in so many different categories. Take the Dim Sum category for instance > DIN TAI FUNG in Xin Tian Di is a killer. SPICY CHINESE > DI SHUI DONG on Dong Ping lu or THE SPICY JOINT on Dong Hu lu. For a CHINESE HOT POT go for the LAI FU LONG by Fuxing lu and Huai Hai lu. For western restaurant: best view, atmosphere with an amazing grill selection + cocktails from the lounge > M1NT Restaurant & Grill, 318 Fuzhou lu by Shandong lu, 24th floor, dreamy place. Mon, 16 Nov 2009 05:25:46 GMT http://www.chow.com/topics/387887#5184585 http://www.chow.com/topics/619487#5182575 thanks for the info on the Guizhou place...went there today: yummy catfish sour soup, dumplings w/ pork&cabbage and fried soft tofu w/ chilies...roasted rabbit legs were good too, though i might not order them again as quickly as i would the other three dishes...the big windows/booths were pleasant...it's now prob my fav place for spicy food in SH... Sun, 15 Nov 2009 08:23:26 GMT http://www.chow.com/topics/619487#5182575 http://www.chow.com/topics/659696#5182553 at reputable shanghainese restaurants such as liu yuen on lockhart road (not sure of the english names)....non shanghainese restaurants don't really know hairy crabs and they are just selling them because they are 'in season' and everbody wants them. ask for the male ones and specifically ask them to choose the ones with a lot of 'white' roes. must have them steamed whole and eat plain. Sun, 15 Nov 2009 07:27:29 GMT http://www.chow.com/topics/659696#5182553 http://www.chow.com/topics/663217#5181020 I had some amazing hairy crab roe with crab meat baked in crab shell at Lung King Heen a couple of weeks ago, and I also thought there were a couple of dishes at Lei Garden that were delicious and brought out the essence and flavor of the roe. Sat, 14 Nov 2009 15:53:34 GMT http://www.chow.com/topics/663217#5181020 http://www.chow.com/topics/666755#5177401 500 Xiangyang Nan Rd., Shanghai. 021-62125758. Every dish is made with or infused with specific teas. The tastes is clean. They also offer tea ceremonies. The service is exception. The waiter discussed with us which dish to order, and gave detailed descriptions of each dish. Fri, 13 Nov 2009 02:17:31 GMT http://www.chow.com/topics/666755#5177401 http://www.chow.com/topics/663917#5177288 Thanks for the tips. Tried Da Dong last night and really enjoyed it. The food is imaginative, well presented with great flavour combinations. We had the duck (of course), scallops, avocado salmon rolls, green pea spoon, and spinach mustard balls and a great bottle of white burgundy. We found the lighting harsh and the service rushed, but likely our inability to utter even three words of mandarin was the cause. Thanks again Fri, 13 Nov 2009 01:27:22 GMT http://www.chow.com/topics/663917#5177288 http://www.chow.com/topics/665725#5174906 Well it depends. I think a lot of private kitchens are commercialized now and probably have set up a credit card system. The other 'true' private kitchens work on a much smaller scale and it probably doesn't make as much sense for them to set up a credit card system. Thu, 12 Nov 2009 09:50:26 GMT http://www.chow.com/topics/665725#5174906 http://www.chow.com/topics/665917#5168151 Was wondering of a restaurant that serves Korean chicken wings in Hong kong? Mon, 09 Nov 2009 22:28:01 GMT http://www.chow.com/topics/665917#5168151 http://www.chow.com/topics/662910#5167317 Thanks. Sounds like at least worth a try. Will report back when I get around to trying it. La Taverna was good but the last time I went was 10 years ago! Have you been recently? Mon, 09 Nov 2009 18:21:18 GMT http://www.chow.com/topics/662910#5167317 http://www.chow.com/topics/336659#5157866 Thanks! I was more thinking of a private kitchen option since I'm not particular looking for a chain restaurant like Fat Angelo's.. Thu, 05 Nov 2009 15:49:05 GMT http://www.chow.com/topics/336659#5157866 http://www.chow.com/topics/660396#5156749 I've never been, but this place in Chengdu called Yu Jia Chu Fang looks unreal: http://www.npr.org/templates/story/story.php?storyId=99917119. Anyone been? Thu, 05 Nov 2009 01:41:32 GMT http://www.chow.com/topics/660396#5156749 http://www.chow.com/topics/664703#5155563 Not talking about Alvin at Bo Innovation, or the head chefs at Lung King Heen, Yung Kee and other Michelin favorites, but more so the people who made waves in Cantonese cooking in Hong Kong. I know of: Ah B Gor - nicknamed the young kitchen god at his restaurant in Lau Fau Shan. Famous for having a loyal fan following for his crab, shrimp, seafood dishes and a stellar fried rice from what I've read. That's probably from 3 years ago. Is he still there? Yeung Koon Yat - master chef at the Forum, nicknamed the abalone dude (Ah Yat Bao Yu) for being the go-to guy for making any abalone dish. Someone named Ah Chi Gor, I want to say his last name is Wong. I don't know if this is the same "Ah Chi" who invented the HK dessert Yeung Chi Gum Loe (ie mango, mango juice, coconut juice, tapioca, pomelo) at dim sum seafood restaurants. Anyways he's been on many local TV shows as being a key culinary figure. Who are the other chefs with cult like status in the HK culinary world and why are they famous (and currently where do they work)? Just curious. Wed, 04 Nov 2009 19:15:13 GMT http://www.chow.com/topics/664703#5155563 http://www.chow.com/topics/663220#5148481 I think it is the HUGE size of the bowl that makes this place so unique ... I want to give it a try too ! Mon, 02 Nov 2009 13:54:56 GMT http://www.chow.com/topics/663220#5148481 http://www.chow.com/topics/663830#5148229 I love Meat & Wine, its a pity that more people haven't taken notice of it. The steaks are great, I've yet to have anything that I didn't enjoy, and service is excellent. I absolutely love the boerwoers appetizer, though its definitely meant to be split by at least 2, if not more. The molten cake's realy good, they also do a top creme brulee. The wine list, as noted, isn't cheap, I don't think they have a bottle under RMB330 (US$48), though the markup on their wines is a lot less than what you'd usually see at other restaurants, plus the manager/sommelier's recommendations have always been spot on. Mon, 02 Nov 2009 05:53:50 GMT http://www.chow.com/topics/663830#5148229 http://www.chow.com/topics/654597#5146282 Welcome to the neighborhood! I live in the same area (and am also from NYC!), and there are loads of places to go for solo food. If you don't speak Chinese, it's a bit harder, but if you're a bit outgoing, and willing to eat whatever come to you, you'll be able to get good food by going in to some of the places nearby and just pointing at things that other diners are eating. For example, there's a great Chengdu Xiaochi (Chengdu Snack) place on the same street that April Gourmet is on, a bit closer to Chunxiu Lu and on the north side of the street. There, for Y5 or so, you can get a bowl of dan dan noodles (dan dan mian in Chinese) or other one-dish meals. In fact, since nothing on the menu is "challenging" (no guts or weird things) you could really just point at anything at random on the menu and do just fine. Sun, 01 Nov 2009 10:29:33 GMT http://www.chow.com/topics/654597#5146282 http://www.chow.com/topics/562147#5140241 You ask a good question and in fact there is a Chinese Rice Wine that is referred to as "Drinking Quality" Chinese rice wine. Most of the CRW that makes it to the U.S. is Chinese cooking wine. This wine is likely matured less than 1 year, and is full of Sodium or salt, which obviously changes the way the CRW is meant to taste. My Shaoxing brewer/supplier is so proud of his "wine" that refuses to sell CRW for cooking. They dump the salt in the wine for a couple of reasons, 1) most Americans use CRW for cooking, and they figure that they will simply add salt anyway, 2) It is much easier, and cheaper, to import a wine for cooking, than it is to import a wine for drinking. If it's a cooking wine, your label probably says something like, "Not to be used or sold as beverage". Drinking-Quality CRW is usually aged at least 8 years (we have sell a 5 year), and I've seen bottles of CRW that have apparently been aged 100 years in China. Like grape wine, and unlike Sake, the older the CRW gets, the better. As modernleifeng points out, there are as many different kinds of CRW in China, as their are wines in Napa Valley. Gan Bei! Thu, 29 Oct 2009 16:26:09 GMT http://www.chow.com/topics/562147#5140241 http://www.chow.com/topics/482381#5139905 Hi Maelstrom - I can't seem to find Karen's original post to which you reacted here. Great post as it is - there are a number of those Cultural Revolution restaurants around China and they're usually good for a few laughs. Anyway, if you can direct me to her original info, or paste it in here, I'd be very grateful. Thanks!!! Thu, 29 Oct 2009 14:37:42 GMT http://www.chow.com/topics/482381#5139905 http://www.chow.com/topics/663212#5139548 Im looking for a good Japanese Yakiniku place in HK. Something like the photo I attached here. I have eaten many times in Singapore (Tajimaya) and Sydney (Rengaya) and would like to try the good ones in HK. Please advice.. Thu, 29 Oct 2009 10:56:59 GMT http://www.chow.com/topics/663212#5139548 http://www.chow.com/topics/641381#5139525 Haven't yet but would love to try them soon. Thanks again for the recommendations. What do you think about Bicho in Causeway Bay? Thu, 29 Oct 2009 09:40:57 GMT http://www.chow.com/topics/641381#5139525 http://www.chow.com/topics/662908#5139338 Okayyy I will definitely go to Galera.. Thanks for sharing Uncle !! :) Thu, 29 Oct 2009 04:31:13 GMT http://www.chow.com/topics/662908#5139338 http://www.chow.com/topics/663064#5139259 In Beijing, there are two options at "The Place", one is my favorite, Enoteca, a Shanghai export where they have drinkable wines at cheap prices (many bottles under $30, but they do have some more expensive ones). It's a cool environment though the food is only average. Within that mall there is another wine bar called CJW (Cigar, Wine, Jazz), bottles there will be a little more expensive (maybe $40-60) and they have live jazz every night, though I'm not a big fan. Down the street is the Kerry Center's bar, Centro, that's popular with the white collar types that work in the area, bottles will be more expensive, but they should have some within your range or decent by the glass offerings. Nearby The Place, at Sanlitun, there is Scarlett Wine Bar which has some of the better food offerings of Beijing wine bars, there are also a few tapas spots with good wine lists. At Houhai, there is La Baie des Anges, a cool wine bar owned and run by a really nice French guy. There's also Cambulac, I've never heard of it before, but it somehow got itself mentioned in the NY Times and from the look of their website, it might be worth checking out. The final spot is Palette Vino, located around dongsi shitiao, a cool little spot with some good wine options. I'd check out Enoteca and La Baie des Anges and if you don't like them, then try some of the other spots mentioned. Thu, 29 Oct 2009 03:24:07 GMT http://www.chow.com/topics/663064#5139259 http://www.chow.com/topics/662510#5136584 the recs for Bing Sheng, Yin Ji and the Chinese resto at White Swan you copied above are from me, and having been back recently, I can confirm that they are still good. If you have a driver and are up for a 20-30 min ride, there's a place called Ji Cun (trans. Chicken Village) in Panyu, along one of the main roads leading to Panyu town. Address and photos from a previous visit on my blog here: http://www.e-tingfood.com/2009/06/guangzhou-panyu-part-ii.html Most amazing steamed chicken I've ever had - it's not meaty, but full of flavour. I haven't been back recently but my dad has and says they've renovated/in the process of renovating so the entrance is a bit obscured (might be done by the time you get there), but still plenty of people are going - proof that there's no stopping the Chinese when it comes to good chicken! Shenzhen: Laurel Restaurant (several branches, the one in Portofino isn't the most convenient but is best with alfresco seating, but avoid the one in Lowu Commercial Centre) - good for Cantonese - I like it better at lunch for dim sum. Jin Yue Xuan - also one of my favourite haunts for dim sum, right above Che Gong Miao MTR station so it's very convenient. Both are on the 'fancier' side and not exactly cheap (you're looking at 50-100 yuan per person for lunch) Bashu Feng - a chain, but pretty good Sichuan food Wed, 28 Oct 2009 08:46:09 GMT http://www.chow.com/topics/662510#5136584 http://www.chow.com/topics/552791#5133947 Three stand-out dishes ( a la carte ) were: - Seared Foie Gras with green lentil salad, sherry vinegar and honey. - Chilled soup of lemongrass with yogurt lime sorbet - Passionfruit souffles baked in their own shell Dishes of the chef tasting menu also looked awesome. Tue, 27 Oct 2009 13:10:14 GMT http://www.chow.com/topics/552791#5133947 http://www.chow.com/topics/657890#5133919 I think I remember reading on Openrice there is no reservation option but as long as there is no wait I'll definitely give STL a go this weekend for dim sum :) Tue, 27 Oct 2009 12:58:02 GMT http://www.chow.com/topics/657890#5133919 http://www.chow.com/topics/662182#5133767 Ebony chopsticks or bone chopsticks. -- Hope they are not banned. Tue, 27 Oct 2009 09:31:23 GMT http://www.chow.com/topics/662182#5133767 http://www.chow.com/topics/318331#5131262 China club Had the dimsum lunch at China Club a few years ago, invited by the then owner. Great experience. But it's the whole experience, not just the dimsum... China Club used to offer temporary membership, with a different fee; probably still does. -- Or you can kidnap a member to take you there. Luk Yu Am also a Luk Yu habituée. Yes partly out of nostalgia, but not entirely. I like to go very early - like congee hour - or very late, around 2pm. A late lunch there is surprisingly leisurely, for HK standard anywhere. And let's be fair: the dimsum is good. Or maybe because I live in Paris, am used to the concept of withstanding some degree of humiliation to get good food... Mon, 26 Oct 2009 14:30:22 GMT http://www.chow.com/topics/318331#5131262 http://www.chow.com/topics/661844#5127104 To the real chowhound foodies, this is more of a gimmick designed for tourists than substance. The won-ton sample featured on the blog looked totally unappealing! More skin wrapping than filler. More deterrence than attraction! Furthermore, some of the best establishments are over on Kowloon side! BTW, are they restricting to just Cantonese won-ton or are they including Shanghainese style as well? Sat, 24 Oct 2009 13:07:57 GMT http://www.chow.com/topics/661844#5127104 http://www.chow.com/topics/661847#5126834 Annie's has long been considered one of the best family spots in the city, there is one in the Sanlitun area that offers free delivery and its decent Italian. Beyond that, I'm not really sure as I don't live in the area, I believe the Saddle and Rickshaw (Tex-Mex and American bar food, respectively) deliver and I'm sure a lot of other spots do as well. When you eat out in the area, ask the restaurants if they deliver and if so, for a menu, I'm sure a lot of the places do. Also, I'm sure your apartment will be papered with menus once a week or so, it can be fun to try some of those places. Its not "good", but there's probably a Subway, KFC, and McDonalds in your area that will deliver as well. Sat, 24 Oct 2009 04:39:41 GMT http://www.chow.com/topics/661847#5126834 http://www.chow.com/topics/660199#5114564 Yes, thats the place. Thank you very much. Too bad I can't read Chinese. Having been there a little over year, I will report from that visit that it's very good, but I can't compare it to other places. The gentlemen who ran the place was very nice and accommodating. Within 1 week, I went 2 times. I had the Typhoon Chili Crab all 2 times and a few other dishes. The restaurant gets very busy and is small so we went early, so never had to wait. Mon, 19 Oct 2009 17:47:18 GMT http://www.chow.com/topics/660199#5114564 http://www.chow.com/topics/653820#5114070 I like the ones at Tang Pavilion and those at Yeah Shanghai Deluxe - although they are spotty, sometimes better than others. I don't in any way mean they are better categorically in NY, but that they are widely available other than just at Joe's. (The ones I had in a place in the Yu Yuan in Shanghai were not stellar.) None will ever compare to the ones we had at the Sui Yuan restaurant in Taipei back in the day, they were the size of quarters and had gossamer skins stuffed full of juice, pork, and xie fen. As we all know soup dumplings are not the be all and end all of Shanghai food, which is endlessly fascinating. Mon, 19 Oct 2009 15:00:01 GMT http://www.chow.com/topics/653820#5114070 http://www.chow.com/topics/659216#5111307 Cool ... Thanks for the responses! Sun, 18 Oct 2009 01:56:50 GMT http://www.chow.com/topics/659216#5111307 http://www.chow.com/topics/659595#5109998 There is not much in the way of good Vietnamese in Beijing. Muse has its fans (and they have a new location in Sanlitun), and there is Nuage in Houhai, but I don't think either of them is as good as what you can find in the DC metro area (not to mention Vietnam). Sat, 17 Oct 2009 13:44:57 GMT http://www.chow.com/topics/659595#5109998 http://www.chow.com/topics/652973#5109991 If you are looking for a true Chow experience, I'd recommend the Golden Lily (Jin Bai He), on Gongti Nanlu, opposite the north gate of the Chaoyang Hospital. They will serve a half-duck if you like, and it is a very homey place--no pretense at all. A full duck is only RMB 88, and it's easily one of the better ducks I have had in Beijing (where I live). Also, never an issue of waiting to get in, and they serve the duck with excellent seasonings, including a garlic mash and crisp apple strips--this is the only place I have seen this, but it really suits the duck very well. Dadong is also a good choice, but it's a bit touristy and overdone to my taste. Sat, 17 Oct 2009 13:39:36 GMT http://www.chow.com/topics/652973#5109991 http://www.chow.com/topics/645600#5106864 It's funny cause I actually thing the hole the wall Vietnamese place my buddies and I go to in New York City is actually better than any place I have tried in Hong Kong. Now than I am back home I think it might be time to do a trip to Vietnam and get a bowl of the real stuff...haha. Fri, 16 Oct 2009 01:51:47 GMT http://www.chow.com/topics/645600#5106864