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Quingdao Garden or A Visit to the Dentist

Had to comment on our dinner tonight at Quingdao G.

The dumplings (vegetarian our favorite) were more than fine, as always,
some PK. raviolis (not their specialty?)
were Doughy &, charitably, 'average',
Their full menu is, absurdly extensive and, in a kitchen the size of a closet
they can't be expected to do everything right. so we'll give them a pass there...
But, there is simply no excuse for the wait staff
(this evening consisting of one, quite surly, tall, thin woman,
Who (I think) stopped just short of being annoyed by our presence. if we would politely ask for something, typically she would walk away without acknowledging us, and just generally did all she could to make our experience an unhappy one. I guess that, together with an ambience just a notch above an institutional cafeteria,
makes (for us at least) for a way less than pleasurable eating experience.

And yes, I suppose for the $8- a dish of potatoes
a non gulag like environment might provide, they could really do better.
If it weren't for their (sometimes) truly unique food
we wouldn't even bother with our once or twice yearly visits.

(a couple of years ago a young, male, graduate student was handling the wait-staff duties. He was very friendly and helpful - that alone made up for the bare white room, with the glass door fridge of coke cans as centerpiece....
but taken together this evening, it sucked.
: (
Would like to hear of other similar or divergent experiences.
Ciao

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      1. I've posted before about my fave meu items and my love for Qingdao, so I won't go into that here, but I will say that we've never had anything but kind service. Sometimes I wish I were better able to bridge the language divide, but we tend to manage just fine, and have had some truly excellent meals there. The atmosphere isn't the selling point, but I wouldn't call their prices anythng but reasonable.

        I'm sorry you didn't have a good experience, but it sounds like you're really looking for something Qingdao isn't. I'd probably be disappointed too if I only went there twice a year and didn't invest in finding the menu items that really knock me out (you're correct by the way, the ravioli aren't a specialty, but the dumplings are).

        Instead of slamming them, though, why not try something that may be more what you're looking for, like Shangri La in Belmont? It's a lot more "restauranty," if that makes any sense, and while the menu isn't a necessarily the same as Qingdao (S.L. has a Taiwanese bent), Shangri La has its own share of terrific specialties and unique dishes.

        14 Replies
        1. re: litchick

          Perhaps Chang-sho would be more appropriate. Or the Kowloon.

          1. re: Bob Dobalina

            S'possilbe. But the joy in the dumplings gives me hope...

            1. re: Bob Dobalina

              That is an excellent suggestion for anyone who complains about Qingdao as the OP did.

              I've been to Chang Sho. Nice decor! Oh -- and they have a lunch buffet!

            2. re: litchick

              Thanks Lit, you make some good points, Their food is indeed often excellent,
              which is why I return, I do detect a small hostility from Bob D below (Its just plain mean to recommend Kowloon bob.)
              To amplify though,
              Was not looking for a high end experience, I just simple courtesy.
              It seems brusk &
              (what's is the opposite of solicitous, rude?) service is so often tolerated or expected in some Chinese or Korean establishments?
              It doesn't have to be this way, and there is no reason it can't be improved.
              Just a few blocks away, at another Chinese restaurant : Sczchuan Bay,
              the owner couldn't be more sweet or caring
              and THAT makes the (similarly simple and unadorned) room a warm, friendly,
              and inviting place to eat !
              I feel no more remorse calling attention to a poorly run front of the house,
              regardless of cuisine
              than I would praising a great chef in the kitchen,
              And I am sorry if I have touched a nerve in sharing my honest and evenhanded report.
              Thanks
              The Dude

              1. re: Ab Goosht Dude

                i'm in agreement with the OP. The responses were unnecessarily condescending (chow elitism, dare i say?). Clearly the OP has been to Qingdao before and knew that it wasn't an Americanized Chinese restaurant with chipper service and white linens. There are many other chinese restaurants in the area that have brusque, yet friendly service (Mulan, Wang's, etc.). There is never an excuse for poor service with an attitude, no matter what kind of business you run.

                  1. re: Ab Goosht Dude

                    I'm one of Qingdao Garden's regular patrons and one of their stauncher defenders (perhaps, admittedly, irrationally so). I do sympathize with this notion that there's something hermetic to real-deal Chinese restaurants, in that the people who stick closest to the ways of the Old Country typically aren't all that well schooled in the American way of doing things, and that in order to get entree to the really good stuff, you have to be able to speak and read a language that is difficult even for natives to get really proficient at.

                    In the two years or so that I've been regularly patronizing Qingdao Garden, I've only ever seen one waitress in the house. She typically handles the entire house, and I have seen situations when the house is packed that things tend to slow up a bit and she seems to get somewhat stressed out. Usually when I'm there, I'm not particularly in a hurry to get anywhere, so that's never bugged me in particular. However, it's also the case that I've been there often enough that she recognizes my voice when I phone in an order, and the food and service are of a fairly consistent quality.

                    I've grown up going to hole in the wall Chinese places and put up with surly service and sometimes even lines going out into the street for good food, so I for one am willing to put up with some of the issues at Qingdao (though the lack of a liquor license is a bigger problem for me). There are enough other Chinese and Chinese Americans like me that I expect this sort of thing is tolerated, because we keep coming back for the food.

                    As far as price point goes, I've always been very happy with the value I get at Qingdao Garden also. I spent about 10-15% more on a recent excursion to Sichuan Gourmet (http://www.chowhound.com/topics/43322... for details) in Framingham. The decor is lovely, the service is rapid and efficient, the cuts of meat are a cut above what Qingdao Garden serves. I'd still go to Qingdao Garden in a heartbeat, because of what they do with the food they've got.

                    1. re: Dr.Jimbob

                      Really really good points, Dr.Jimbob. I should have added to my earlier post that we're rarely there at the most popular dining times, so we don't tend to be there when it's packed. I have on occasion seen the waitress get a little overwhelmed when the kitchen is slow, but since we're usually there so late in the evening, it's not often been an issue for us.

                      1. re: Dr.Jimbob

                        Dr Jim,

                        Thank you for the great post Jimbob,
                        I am also a lover of this cuisine in all its aspects, and not only do I agree with you completely about the specifics, (SZ Gourmet (in their more modest original northern location as well) is probably my favorite restaurant of a n y kind in New England. And like you, it may be partly because as a 'regular' the staff recognizes me, is glad to see me, & I them...Also because the food is so damn authentic it hurts (& I mean that in a good, Sichuan pepper sort of way : )

                        I especially appreciate your perspective and ambivalence as to whether that 'tradition' (if I'm not overstating it) of tending to business
                        and letting the customer fend for themselves,
                        are either nostalgic and charming or
                        perhaps might be abandoned in this flatter more consumer-centric world we are moving into.
                        I guess when I'm out to eat in Cambridge I'm in the former camp.
                        Were I visiting Chengdu (or Khatmandu) I might well be in the latter as well.
                        We don't need impose Starbuck barristas mentality there I don't suppose.
                        Again thanks again for your thoughts, they way more enlightening than a quick one-liner. : )
                        The Dude

                        1. re: Dr.Jimbob

                          I love Qingdao and consider it a blessing to that neighborhood, but I do wish they had beer and wine, or, better yet, Chinese "wine."

                          I like Qingdao's server -- her recommendations to me of what to eat have been unerring. I assume she's the daughter of the woman who often occupies the space near the "window" between the eating space and the kitchen. They had a succession of other servers (a guy, an older woman, a young girl) a few years back -- back in the time of Qingdao's famous (among Chowhounds) Dumplings Lady.

                          My experience of Chinese restaurants has taught me that sparse decor and brusque service are, if anything, good signs about the forthcoming food. If the "atmosphere" is American, the food will be, too.

                          1. re: Kenji

                            Kenji reminds me of something I *don't* miss from China. I really didn't like the alcohol choices when I was there. The beer was mostly produced by state monopolies and tasted awful (a rumor ran around the expat community in Changsha that Baisha, the Hunan brand, was produced and bottled with dangerous levels of formaldehyde in it, certainly tasted like that). The wine industry in China was not mature, as of 1998-99; there are some areas that have the potential to become a fine growing ground in the manner of Chile, Napa and the Mediterranean, but the know-how to actually make the wines happen wasn't there at that time. I don't know if that's changed. And bai-jiu (literally white wine) was the bane of my existence. It's made from distilled sorghum, and the stuff I got in China went down like a mix of napalm and Robitussin. Blech. Don't miss it at all.

                            I really appreciate that there are a couple of decent beers to choose from at Sichuan Garden (but then I'm a sucker for Harpoon).

                            My experience at Sichuan Gourmet did lead me to start musing how much of a restaurant's mystique comes from the actual quality of the cookery and how much of it comes from the relationship of the restaurant to the patron. There are certainly a few places that I started going to in their relative infancy, have developed a soft spot for, am recognized by face or voice by the staff, and where I almost always have a very pleasant experience. It is often the case that a legendary place where I haven't gotten in with the in crowd sometimes leaves me somewhat cold. I don't honestly know what influences what.

                            For me, I'm content with a Chinese restaurant that puts more energy into the cookery than the presentation. Though Kenji, you might want to take a trip out to Clinton to see the most bizarre juxtaposition of roadside Chinese hole in the wall and sublime Sichuan cooking I"ve ever seen.

                            -----
                            Taste of China
                            233 E Main St, Clinton, CT 06413

                            1. re: Dr.Jimbob

                              Thanks for the rec; Taste of China sounds fantastic.

                              I'm curious, more than anything else, about bai-jiu, although yours is not the first off-putting description of the stuff I've heard.

                              The Chinese beers I've had were unremarkable.

                              Harpoon? I quite like their Munich Dark, and some of the specials that were originally packaged in 22 oz. bottles and now come in six-packs (a smoked porter, a very pale barleywine, et cetera).

                          2. re: Dr.Jimbob

                            Do you have any recommendations for dishes to order if one can't do wildly hot? Love deep pepper flavors, but can't manage straight heat anymore. Can manage about a 7/10. Thanks!

                          3. re: Ab Goosht Dude

                            I agree, what's up with the snotty Kowloon recommendation?

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