Best Chinese in SA?
Opinions, thoughts ?
I am on a quest to find the same. One of my associates is from Hunan, I've been trying some places he suggested.
So far, the best is Kim Wah BBQ on Bandera rd. (www.kimwah.com
)Be sure to order from the chinese menu.
The other one I tried was Chef Chan's Tea House at 410 and Evers, I had one thing that was ok, very large menu so I may not have had a representative sample. There's another small place near there that I plan on trying today.
The other place that was suggested by another friend is China Inn on NW Military near West. It's next door to Taipei, which came reccomended by several people, but was very americanized.
Unfortunately, most of the chinese here is mediocre at best, the buffets really suck.
Let me know if you find anything edible.
I ate at Kim Wah yesterday for the first time during lunch. There were three of us, 2 ordered from the Chinese menu, which I am not familiar with.
I ordered beef and onions. It had alot of ginger flavor and I thought it was pretty good. The sping rolls were very doughy and nondescript like the rice. Another ordered the crispy mango chicken. We had higher expectations and thought it was OK. We couldnt decide whether to return but I think we will on a Wednesday to try Walnut Shrimp and Kung Pao Beef, both from the Chinese menu.
We had to ask for the Chinese lunch menu, be sure to do that.
The third person had American version chicken with added shrimp, she liked Chef Chan better.
We have eaten there at least 5-6 times for lunch. It's not the best, but for 4.25, soup and tea included, it cant be beat.
I like all the spicy chicken dishes, such as Hot & Spicy Chicken and the Jalepeno chicken and shrimp. Most of us avoid the beef dishes, seem too sweet or funny tasting. And skip the eggroll for the crabmeat rangoon, much better. We also sometimes skip the soup for an extra rangoon. ummm, I'm hungry.
Now, if I could find good mexican around 410 and Bandera. We have found several good Thai but thats anothe story. I used to work by Market Square downtown over 20 yrs but moved over here.
Saeyedoc, whats the other chinese place youre trying?
I don't know the name. It's on the other side of Evers from Chef Chan, supposedly a small place. I was told to make a right at the first light heading North on Evers from 410 and it's in the shopping center there. My Chinese associate tends to only remember names of places in Chinese!
I agree about the beef at Chef Chan, I had the XO beef and not only did it have a funny flavor, it wasn't a good cut of beef, very tough. How about that 12# lobster they have in their tank! It's a monster.
Try the salt stir-fried ribs at Kim Wah, very tasty. I've had the Kung Pao chicken (chinese version) and it was pretty good.
For mexican, drive the 10 minutes to 410 and Blanco and go to Guajillo's, my favorite mexican in SA.
There is Hui Su on Broadway by Loop410,get off at the Broadway exit,and make a left on Broadway and go done a bit.It's on the left.Never been there but it has gotten good reviews.
China Harbour Buffet on Walzem is alright,and Once in a great while I go to China Seas Buffet on Thousand Oaks .It used to be a Luby's Cafeteria years ago.
Bejing on Northwest Military is good.It's on your right hand side in a shopping plaza .Had good dim sum at the Golden Wok on Wurzbach and Gardendale.
Trying to picture the China Inn on NW Military and West.
Bejing on NWMilitary isnot near any other chinese places.
China Inn is just North of Taipei, almost in the same parking lot, but set back more from Military.
Golden Wok is good for Dim Sum, I've heard not so good for anything else.
I'll bet you're talking about Gins, the pan fried dumplings years ago were very good. We went for lunch recently and my brother had lemon chicken. It was OK, big portion. I think I had kung pao chicken, which was fine. Again, dumplings are good.
I have been going to Hsu place on Broadway for many years, I now only go occassionally, I do like the kung pao dishes.
It's been a couple years since we've been to Guallijos, have to go again.
If you like Thai, I've had some great lunches last week at both Thai Pikul and Sarikas both off Fredericksburg, Medical area.
Just got back, yes it was Gins. I asked if any of the lunch specials were authentic, the waitress said no so I ordered green beans with pork. They were very good, nice crisp beans, good sauce, not too gloppy at all. The rest ordered off the lunch specials, 2 orders of Kung Pao Shrimp, one chicken in black bean. Very large portions, I thought the Kung Pao shrimp had an off taste, the usual celery and green peppers with a cornstarch sauce.
Not bad, I still thought Kim Wah was better.
Green bean dish sounds good. I had a great thai lunch at Thai Taste off Evers. I tried the Pad Kra Prao with Pork, excellent. I ordered it medium and it was spicy with quite a kick.
If you like the tacos at Guallijos, try the Tia Special at Casa Olivaras south on Bandera, the big white house. I really dont like the rest of the menu, pretty average but this plate of bisteak tacos and white chesse on grilled corn tortilla is really good, (be sure to sub with the charro beans) and worth a visit.
I am starting to prefer Thai myself. My husband prefers Thai, Vietnamese, anything over Chinese. Since his dishes were always better than mine, I was a convert.
My coworker who is a Pad Thai expert does not like Thai Tastes version, but the other dishes are great. Thats why we have tried other Thai places lately, Pikul and Sarikas, both excellent, have you tried em?
Cant wait to try Guajillos again, I was addicted to Titos in Southtown before we moved. Their basic chalupas are to die for. And I like the flautas, carne ala mexicana, etc.
Casa Oliveras is probably 2-3 miles or so inside loop. Co worker went today and had a chilaquiles taco and carnea mexicana taco which he said were large and good. On the other side of Bandera is a hole in wall called B & Js, excellent chilaquile taco, but again I'm picky and do not like the rest of the menu.
I've been to Sarikas, not Pikul. I also like Sawadee on Blanco inside the loop. I cook thai at home a lot. There are several asian markets on both sides of Bandera to get the curries, etc. cheap.
My wife and I went to Thailand a few years ago, the only place I've been to since that comes close was a month ago in Queens, NY.
Most places don't have the right mix of flavors, I like things "Thai spicy", they often make it spicy enought but don't balance the other flavors properly.
I plan on making a thai beef salad tomorrow. Yum (no pun intended).
You'll have to tell me names of markets, we recently starting cooking Thai. We made summer rolls with peanut sauce, better than any restaurant. But we made so many, had to give em away, would only keep a day or so. We have not bought any curries, but have got lemon grass, fish sauce,etc. We made the peanut sauce. I'll have to get out the cookbook I bought.
Oh, reminds me of another dish I have not had in awhile. Lemon grass chicken dish at Kim Tran(Vietnamese), Harry Wurzbach and Rittiman (avoid the Chinese menu), this dish has perfectly grilled chicken atop noodles with veggies and sauce. Have tried to find the dish elsewhere but cant.
Husband has been to Rome a few times (even college a few months) and loves to cook Italian dishes, bolagnese sauce, etc.
Let me know about thai beef, maybe you'll be so kind to give up recipe LOL
I picked up a bunch of things at a small market on Bandera, just S. of Callaghan on the E. side of the street.
Thai Beef Salad (write it down quickly before this gets highjacked to another board)
Marinate Rib Steaks in Soy (1/2c, a Tbs or two of fish sauce and sugar). Grill the steaks medium rare-rare and set aside to cool.
The sauce is equal parts fish sauce, lime juice with a TBs of ground chili and sugar. Chop some shallots, scallions and cilantro and slice the steak thinly and toss with above. Add some rice powder (toast rice in a frypan and grind, I use a mochajete). Arrange on a platter with romaine lettuce, cucumber and cherry tomatoes. Garnish with some fresh mint if you'd like.
Hope I didn't leave anything out, this is from memory (I make it once or twice a month).
I got it! Thanks so much. You do mean rib-eye steaks, correct? or another cut? How much rice powder (never heard of it), a handful? Dumn question, but I'm learning, does it matter what kind of ground chili, particular type?
I use rib-eyes, you can use any cut but it helps to have some fat.
A couple of Tbs of roasted rice powder. I use a small fry pan, put in on high and toss it until it starts popping like popcorn and gets a nice brown color.
I get the chili in a oriental market, sometimes it has some dried shrimp in it as well. It should be a coarse texture.