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Chewey Chow

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In Hong Kong, some years before the takeover, I was introduced to a cuisine that I liked a lot. Here's what I remember about it:

The name sounded like "chewey chow" -- no kidding.

My host, from the HK chamber of commerce, compared it to American soul food, in the sense that it began as leftovers -- vegetation and animal parts that the aristocracy refused to eat -- that servants salvaged and spiced up.

At that time (1985), this cuisine had only two restaurants in the Western Hemisphere -- one in Vancouver and the other in South America, I believe in Caracas.

Does this strike any chords?

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  1. The cuisine you're looking for is chiu chow, and the food is from southern China. Don't know if you're in the NYC area, but Manhattan's chinatown has a few restaurants that serve chiu chow food. (Not sure how great or authentic it is, though.)

    One place is on the NW corner of Bayard and Elizabeth. I took a menu (which I don't have with me unfortunately), and I've been meaning to go but just haven't gotten around to it. I did notice at least two items on the menu that are supposed to be regional specialties-- shark's fin soup and goose web.

    Hope that helps!

    1. m
      Melanie Wong

      Here's a link to an extensive discussion of the cuisine.

      Link: http://www.chowhound.com/topics/show/...