http://www.chow.com/boards/46 Thu, 15 Oct 2009 18:15:23 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/659696#5162591 If I can piggy back on this thread, I'll be in HK at the beginning of December and would love to try Shanghai Hairy Crab. What are the best places specifically for this food? Thanks! Sat, 07 Nov 2009 03:53:09 GMT http://www.chow.com/topics/659696#5162591 http://www.chow.com/topics/662910#5162183 Interesting no one's mentioning Angelini?! The Linguine Pascatore I had there a while back was very good! But then, they are one of those establishment with ever revolving visiting chefs from Italy. So, whats good then may not be good now?! Fri, 06 Nov 2009 23:34:38 GMT http://www.chow.com/topics/662910#5162183 http://www.chow.com/topics/662900#5160659 Someone reommended Bistecca to me - it's fairly new and I haven't tried it. It's a Tuscan style steak place and I'm not sure if wagyu is one of the breeds they serve. Fri, 06 Nov 2009 15:38:39 GMT http://www.chow.com/topics/662900#5160659 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/661193#5154197 Oh cool. I've lived in NYC for 7 years myself. Just moved back to Hong Kong. It's so comforting to hear that you had a good experience there. Thanks for the heads up :) Wed, 04 Nov 2009 08:28:12 GMT http://www.chow.com/topics/661193#5154197 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/663917#5148239 There isn't much in the way of "nouvelle chinese". Da Dong is the first thing that comes to mind, I'd also consider Whampoa Club as worth checking out. Though I absolutely hate it and don't think its worth going to, if you really want to see some "nouvelle Chinese", there's Green T. House. Beyond that, I don't know, South Beauty could fall into the category. Chengfu Courtyard does some very interesting things and is worth trying. Mon, 02 Nov 2009 05:59:11 GMT http://www.chow.com/topics/663917#5148239 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/619487#5142800 Lost Heaven has some decent dishes though for the most part, its incredibly mediocre. That's fine, I have no problem with it, but the thing is that they claim its Yunnan food and yet it couldn't be further from that, more like a mix of se asian with a few Chinese ingredients, meant strictly for expats. Fri, 30 Oct 2009 15:33:53 GMT http://www.chow.com/topics/619487#5142800 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/663217#5139579 Hi, I keep reading about hairy crab season in Hong Kong in this board. When is this season specifically? Which restaurants have this kind of hairy crab menus? And what's your favorite? Is this really seasonal? That means they are only available during the season. Thanks. Thu, 29 Oct 2009 11:53:22 GMT http://www.chow.com/topics/663217#5139579 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/662909#5136680 Hi Niawu, I think they are all in the same price range. I have not been to any of them, but I got price indication from Nobu website. More or less the same, depends on your menu/dish choice I think. For the steakhouse, I am aiming to have wagyu beef steak :) And found 2 candidates: (1) Wagyu Restaurant HK (no website!) I asked opinion here http://chowhound.chow.com/topics/662900 (2) The Steakhouse at Intercontinental Hotel http://hongkong-ic.dining.intercontinental.com/honic/di03.html From several (limited) reviews of Wagyu restaurant, I probably will choose this one. The Steakhouse is much nicer atmosphere and more up market, and of course much more expensive :) I know that some of those Japanese resto serve wagyu as well, but I really want it serve grilled as a steak, medium - medium raw :) I will be in HK only 3 days and so far here my choices: - Day 1: Lunch: undecided, Dinner: Wagyu Restaurant - Day 2: Lunch: Seafood at Saikung, Dinner: Under Bridge Spicy Crab (garlic crabs!) - Day 3: Lunch: Lei Garden at TST, Dinner: Harbourside buffest at Intercontinental Hotel I am also looking for the best Hairy Crab dish, but still have not found any yet. Wed, 28 Oct 2009 11:50:28 GMT http://www.chow.com/topics/662909#5136680 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 http://www.chow.com/topics/659057#5104760 I don't know anything about Shanghainese cuisine, but the 'wild herbs wrapped in tofu' is my own description of the dish. I forget how it's listed on the menu. People throughout the world have been stuffing Item A into Item B for a long time now, and using tofu as a skin for wrapping is somewhat traditional in China. So I am not sure if it qualifies as nouvelle cuisine. But the dish indeed has a refined taste and look, which I associate with city cooking as opposed to rural. Perhaps that is part of the equation when most people think of Shanghainese cusine. Anyway, give it a try if you are in that neck of the woods. It's mighty fine and is probably as good as dishes created by famous chefs at ten times the price. Thu, 15 Oct 2009 13:19:38 GMT http://www.chow.com/topics/659057#5104760 http://www.chow.com/topics/659579#5104334 Would appreciate recommendations on the top buffet restaurants in Hong Kong, with following stipulations... 1). Ideally a place with eclectic mix of food, such as fusion, Chinese, Western... although I'm open to any buffet as long as it's good. 2). Would have to be near either MTR Tsuen Wan Line (TST to Prince Edward) or near MTR Island Line (Sheung Wan to North Point). I've heard wonderful things about Cafe Too. Is Cafe Too pretty much the best, or are there better ones? Is Cafe Too very expensive? Thu, 15 Oct 2009 04:54:55 GMT http://www.chow.com/topics/659579#5104334 http://www.chow.com/topics/649407#5103197 K K - which cafe in Northern California are you referring to? Thanks. Wed, 14 Oct 2009 20:44:20 GMT http://www.chow.com/topics/649407#5103197 http://www.chow.com/topics/657675#5097950 e_ting: Aloha. Your recommendations were perfect. I found exactly what I was looking for! Thank you. Mon, 12 Oct 2009 22:31:02 GMT http://www.chow.com/topics/657675#5097950 http://www.chow.com/topics/647254#5094388 China's a big country, are you going to be in Hong Kong or the mainland? Though Hong Kong is no problem, I would say eating at the best Chinese restaurants on the mainland will require you to speak at least a little Chinese Sun, 11 Oct 2009 04:20:07 GMT http://www.chow.com/topics/647254#5094388 http://www.chow.com/topics/643031#5090317 Hmmm, its past September already, but as you probably already realize, Shanghai is too easy to get around for you to have to stay in Pudong to eat. If you are on an expense account, the only choice is FU 1088, the best Shanghainese restaurant in the city. Fri, 09 Oct 2009 07:34:57 GMT http://www.chow.com/topics/643031#5090317 http://www.chow.com/topics/656486#5085930 Sorry, yeah. It's in Shanghai. Went back there this morning and can report the following differences from XiaoYang: 1) Xiao Yang pours the oil into the pan directly from the bottle. The guy at Shucai Ji has a bowl of oil & a ladle. I think this is the main reason they're less greasy - they've got a lighter hand with the oil. Although the resulting shengjianbao are still not remotely diet food. 2) The guy at Shucai Ji spends a lot of time pulling the pan of shengjianbao off the burner & then balancing it on the edge of the burner while rocking it back and forth & spinning it around. I don't recall this being done at Xiao Yang. Wed, 07 Oct 2009 18:46:32 GMT http://www.chow.com/topics/656486#5085930 http://www.chow.com/topics/655328#5079206 Let me throw my cards in here as well. I am going to China, and will be spending 2 nights in HK on the way in, and 1 night on the way out...for a total of 3 nights in HK. I will be staying at the Intercontinental Hotel in Kowloon. I am a foodie, not pretentious at all, and love to eat "local". Having searched the boards this weekend, I am looking at the Guangdong Barbecue Restaurant at 43 Hankow Road for some BBQ/roasted meats. I am still looking for someplace that features seafood...... Keep the suggestions coming folks...please! Mon, 05 Oct 2009 03:51:33 GMT http://www.chow.com/topics/655328#5079206 http://www.chow.com/topics/655914#5068314 What!! No yellow chives in the Won Ton Noodle?! In my book thats a No! No! And thats coming from Mak's! Wow! May be you should try Tasty or Mak Man Kee instead! Wed, 30 Sep 2009 03:03:16 GMT http://www.chow.com/topics/655914#5068314 http://www.chow.com/topics/655081#5065999 may I add: http://ahkfoodie.blogspot.com/ http://hk.myblog.yahoo.com/Deli-Prince both are a bit old-school layout wise, but cover lots of places. also, re non-seafood don't miss-es, plenty of chinese restaurants do great meat dishes, e.g. crispy chicken at t'ang court, BBQ pork at west villa (or joy hing for roast pork - "siu yuk" - but it's more of a food stall than a restaurant) - any specifics as to what you're looking for? there's also plenty of "don't miss when visiting" posts on this board that might be helpful. Tue, 29 Sep 2009 07:30:21 GMT http://www.chow.com/topics/655081#5065999 http://www.chow.com/topics/655681#5065972 Hi~ Does anybody know the opening hours of Magarate de Nata's Egg Tart? I found some sites saying it opens daily and some mention closed on Wednesday. I don't want to leave Macau without tasting it. Thank you Tue, 29 Sep 2009 06:36:29 GMT http://www.chow.com/topics/655681#5065972 http://www.chow.com/topics/603377#5064516 Bella Vita is now operational, although news report suggest that L'Atelier would be open around mid- to late Oct. A source of mine attribute the delay to the difficulty of getting the right kitchen equipment manufactured in France due to a strike. Let's hope this opening isn't delayed any further! Mon, 28 Sep 2009 19:20:48 GMT http://www.chow.com/topics/603377#5064516 http://www.chow.com/topics/655305#5063982 HK has probably the highest concentration of restaurants on earth. In some areas there are practically wall to wall restaurants and on top of each other. Where do locals eat? Everywhere. Eating out is the life blood of HK residents. There are discussions on high end dining here. But I think it's pretty impossible to talk about hole in the wall dining because they are everywhere. And as a friend of mine says, you can walk into just about any restaurant in HK and get at least a competent meal. Mon, 28 Sep 2009 16:31:02 GMT http://www.chow.com/topics/655305#5063982 http://www.chow.com/topics/353047#5063961 I have had fried milk and daikon pastry but never considered either to be dessert. There are lots of Chinese desserts, most I have seen are served at dim sum. The iconic dan tart is perhaps the best known. At dim sum there are usuaully a whole cart of dessert selections. In addition there are the red and grean bean and tapioca soups, dragon beard candy, etc. etc. Mon, 28 Sep 2009 16:23:38 GMT http://www.chow.com/topics/353047#5063961 http://www.chow.com/topics/651351#5061230 I'm merely a frequent visitor to HK, and not that experienced with moon cakes, but the 2 egg ones I got at Lin Heung, the old-style dim sum place on Wellington, were very good. I've never enjoyed the ones I had in San Francisco much, but these were very tasty. Sun, 27 Sep 2009 07:38:22 GMT http://www.chow.com/topics/651351#5061230 http://www.chow.com/topics/643378#5059045 shanxi has a famous duck, and mao er duo - cat's ears, like orrecchiette (sp?), and knife-cut noodles. shaanxi has hundreds of special snacks, dumplings, biang-biang mian, lamb paomo soup. etc. Sat, 26 Sep 2009 00:28:10 GMT http://www.chow.com/topics/643378#5059045 http://www.chow.com/topics/571164#5057048 For those a bit tired of Chinese food (many of us that live here on a full time basis) or just looking for something a bit different, I suggest Mughal's Indian. There are plenty of Indian choices here in Beijing (as demonstrated by the adverts on every Beijing English language website) but for me Mughals will always be my first choice. That’s not to say that I don’t like some of the others, just that I think as an overall package, Mughals is the best. First, I am convinced that their curry would beat any other in a side by side taste test. Each curry tastes different as it should. The only example I can think of is the difference, or lack thereof, between kungpao chicken and kungpao shrimp. The sauce tastes the exact same in both but it wouldn’t if the chicken or shrimp were cooked along with the sauce (instead of making batches of sauce and adding the meat as a last step.). When I order lamb I want lamb, and when I want fiery lamb vindaloo, I want spicy lamb vindaloo not spicy chicken vindaloo with “Chinese characteristics.” Second, unlike much of Indian cuisine, Mughal’s has cut down on the oil. I get enough oil in China without getting it again in my Indian food. Third, I like the new location on the roof of Nali Patio. It’s autumn and the time of the year for me to spend those remaining weeks outside before the harsh weather arrives. The roof of Nali Patio is the perfect place. They also have seating outside but under roof as well as indoors. My personal recommendations: samosas to get warmed up, lamb vindaloo for spice, garlic nan bread to dip in the sauce, mango lassis to cut the spice, and papaya kulfi dessert to finish the meal. For anyone looking for Chinese suggestions, my girlfriend works for a website mentioned above so I go out A LOT. Shoot me a message and I would be happy to oblige. Hope this helps Fri, 25 Sep 2009 08:51:54 GMT http://www.chow.com/topics/571164#5057048