HK style guk jyu pa faan
- ken ivorous Apr 13, 2005 05:07 AM
any opinions on who has the better renditions of the hk classic guk jyu pa faan (yup cantonese, though it looks rather korean orthographically ...)? i'm thinking mainly about the ke jap (ketsup) style, rather than haak jiu or whatever style, and definitely not the non-baked ones. opinions on the presence of peas or corn in the rice, consistency of the egg in the rice, chop thickness? on a buddy's suggestion i had it at ruby cafe (or something similar) where the old jackson cafe used to be near kearny. i thought it was pretty good, sauce was pretty tasty, with a good-sized portion for the price. also think that t28's is not bad except that they tend to be more pricey in general. what's spots have you heard are good and reliable?
i'm anticipating an eventual graze-by of guk jyu pa faan spots. so even if you just have names of spots that aren't necessarily vouched for that'd be very appreciated too. thanks again!
I'll bet if you put baked pork chop on rice in your subject line you'll get more replies. We've had it at the Macau cafe in the Richmond Pacific East mall, and the HK style cafe on Broadway in San Mateo. Both have the cream sauce, no peas in the rice. They are both OK, nothing special.
re: Melanie Wong
thanks for quick responses guys. why is it that good chinese stuff is so often not in the City, sigh.
to peter, yup i know you're probably right about saying it in english getting more responses but i guess i'm a bit squeamish about it. it's kinda crazy, seems to me, that in a region with so many gwongdung-oid folks that people here are unable to order any chinese or gwongdung food in its respective language/dialect. plus it it gets rather confusing - though often pretty amusing - when folks have to do the translation thing for chinese dishes. but in comparison with other "ethnic" foods why is that people can say: ramen but not tongmin, or carnitas but not siu yuk, or albondigas but not yu daan, or samosa but not cheun gyun, you feel me? i mean, people asking for carnitas or chilaquiles in mexican spots don't ask for pork confit and crisp fried tortillas simmered in tomato gravy with cheese and egg, that would seem very weird; but in a chinese place that's what you see. anyhoo, sorry about the ranting and raving, it's not aimed at you peter, it's more that the situation is rather ridiculous and it also makes communication about food rather unwieldy and imprecise alotta times. but thanks for the VIP tip, never had the jyu pa faan, but i dig their minsi ngau yuk faan sometimes.
also, i swung by tak kee (noriega) yesterday for the guk jyu pa faan. i was hungry so it was yummy, but objectively it wasn't anything special. the rice only had egg, no peas or nothing, a bit drier than i prefer. the sauce was not bad, maybe on the sweet side, no cheese, they should have baked it longer, it didn't caramelize. the chops themselves were pretty good though, they were decent size, their thickness was the style i like (maybe 5/8"), stayed pretty juicy, not too tough, but not too mushy/tender, just enough resistance to make for a satisfying chew. enjoyable but not a standout.
It's really difficult to find good HK Westernized or Westernized HK type food places. I guess the "market" is just not that huge for those types of places. Those in Chinatown are kind of "old" and the ones littered along Richmond (Heart Cafe, D&A) and Sunset district are average at best. Looking for a specific dish is even harder!
My good ole standby for this type of food is the place on Noriega between 20 and 21. In pinyin, it is Ka Fei Xiao Guan (Little Coffee Shop, Little Coffee Place). Free cofee and milk tea (coffee sucks, but milk tea is passable), refills free too. Daily specials are reasonably priced. They do make their sweet dinner rolls fresh on the premises.
I'm surprised that no one mentioned Top Cafe in Miliptas (Ulfert Square same place as ABC). They do a good baked pork chop with rice or "yee fun" (spaghetti noodles in Cantonese) rendition. The pork chop is thick and seems to have been quickly pan fried with a light batter before baking, the sauce is quite tomatoey, creamy without any hint of tomato acidity, the top is authentically browned and shows crispy spots indicative of its preparation in the broiler oven. The interior has very authentic ghetto feeling thats reminiscent of the "Cha chan tangs" (Teas Restaurants in Cantonese) of HK. They also do a decent "guk po gock guy fan" (baked portugese chicken rice). The price if I remember correctly is just under 7 dollars with the house "loa sung tong" (HK style Russian borscht). Its open till 2-3 am, which is perfect to quench my hunger pangs after attending to a late night/early morning call at the hospital.
650 Barber Ln
Milpitas, CA 95035