Change in King Fung? Anyone noticed?
Perhaps it's the power of suggestion....my husband swears that King Fung has changed. And last night the wontons seemed bigger, the dumplings doughier, and the shanghai chow mein not as charred..... Has anyone noticed a change? DH seems to think there's a change in ownership and has complained about the last few meals he's had there.....
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The scallion pies have changed over the past year - growing thicker over time, hopefully they've maxed out now. They're still tasty, but I'd pay double for the older, thinner ones.
But the other KF mainstays of my diet - shanghai chow mein and dan dan noodle soup - are as wonderful as ever.
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lissy
May 7, 2007 11:54 AM
A group of us went a few weeks ago. http://www.chowhound.com/topics/392809
Aside from the duck stir fry which was totally mediocre (if that), everything was delicious.
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BarmyFotheringayPhipps
May 7, 2007 11:27 AM
I don't believe there's a change in ownership, but what's the status of the owners' new place in Brookline? Perhaps there's a new chef at KFG as a result of that?
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Allstonian
May 7, 2007 11:26 AM
I don't think there's been a change in ownership, but I do wonder if there's a shift in focus towards the Brookline branch, or just that the quality varies depending on where Doris and Irwin happen to be on a given night. I've also felt the last few times I've been there that, while good, it wasn't quite up to its previous levels of excellence.
