- Jim Zurer
We had lunch at Full Kee yesterday and are thrilled to report that its listlessness of the past several visits was nowhere to be found.
We had a simple lunch---Hong Kong style wonton soup (no noodles)--always excellent, Singapore-style noodles--spicy and perfectly prepared, and Shredded Pork and Bean Curd with Black Bean Sauce...a tad greasy, but full of favor and beautiful textures.
We left happy, and feeling as if a dangerously sick friend had made a full recovery.
On the basis of Jim Zurer's rec, and only on the basis of Jim's rec, I plan to return to Full Kee. On the basis of my own experience, I'll be dubitante: average Chinese, even for DeeCee. And speaking of which (average, not Chinese), the "Hitching Post" had best take the hockey-puck crabcakes outta deepfreeze and start over, but help me AlphaDog!
John--we've already dealt with the Hitching Post crabcake issue at length. It's pretty clear that they're not making 'em right anymore. However their fried chicken is, by all reports, as ambrosial as ever. Though even that might have changed, like, yesterday. Restaurants are not movies....they keep changing, and opinions must therefore be given a certain amount of latitude.
My experience at Full Kee was similarly disappointing, but I'm going to check it out again fer sure before I dismiss Jim's raves. The H.P. crabcakes seem flatlined, but Full Kee seems to run hot and cold.
re: Jim Leff
Please do try Full Kee again...and don't order the squid.
We were there for our annual Christmas Day dinner and had a whole flounder, steamed with ginger and scallions. It was cooked perfectly and it was delicious. The always delicious Hong Kong style wontons (stuffed with shrimp) were as good as ever and a vegetarian chow fun--never before tried--was quite tasty.
Let's hope it keeps up.
I had lunch today at one of Full Kee's communal tables and overheard three customers, dressed as if they did not work in the same office, talking knowledgably about leek flowers, shredded pork and tofu in black bean sauce, and lamenting the decline in the quality of the clams in the black bean sauce.
I wanted to ask, "Are you three. . . . Chowhounds?"