What are your favorite dishes in different Chinatown restaurants (e.g. Amazing 66, Cantoon, Joe's, any other place you like)

[Brian S]

Restaurants do some dishes better than others, and often the secret behind a good meal isn't what restaurant you go to but what dish you order. Below are some of my favorite dishes at a few of my usual haunts. Please tell me yours! I'll have new dishes to try and maybe I'll find some new favorites.

Amazing 66**********************************

My favorite dishes are -- unlike in most restaurants, where I prefer casseroles -- all braised or steamed. They come on huge white porcelain platters, carefully arranged, and succulent and juicy. They are:
Braised duck with 8 things. Two of the 8 things are big shrimps and scallops.

Braised duck with mushrooms. Wonderful duck, great mushrooms.

Braised duck with Buddha's delight. Tried this yesterday. Also mustly duck with mushrooms, but different presentation, looked like one big delicious mound held together by clear, slightly viscous sauce. Wonderful.

Steamed chicken with ham and mushrooms. A famous cantonese dish (golden chicken) I've never had before. Another winner.

Steamed salmon slices with black bean sauce. Also good, with huge salmon steaks. I prefer the fowl, though.

Cantoon Garden*******************************
Any of the casseroles
Steamed fish head with black bean sauce
Fish with Ginger and Scallion Hibachi style

Any Shanghainese restaurant (Joe's Shanghai, Moon House, New Green Bo, Shanghai Cafe)******************************************

Anything red-cooked (紅燒 aka braised, aka brown sauce), including Dong Po Pork, Braised fishtail, Lion's Head, Braised pork shoulder

Any whole yellowfish (braised of course, also spicy; there are at least seven different ways of preparing yellowfish)

[small h]

Oriental Garden: pan fried noodle with seafood. Yep, it's a pretty pedestrian dish, but it's one of my favorites and I think this is the gold standard.

Goodie's: soup with sea cucumber and yellow fish cubes. I have no idea why I like this soup so much. It tastes...pleasant. But there's something addictive about it.

Congee Village: steamed crab pot in country style. Garlicky, with black bean and tofu. I only get this delivered because it's messy and takes forever to eat.

[Brian S]

Thanks for these, I just might try them all! Is Goodie's still goodie? Back around 1987, they were way out in Queens (they later moved to Manhattan) and Gael Greene discovered them and my visit to Goodie's was my first experience both of Shanghai cuisine and Queens cuisine. Back then Gael Greene and Jim Leff were the only Chowhound critics around, ready to venture into the outer boroughs.

I love the crab pots and would order them more frequently if I could figure out how to eat the crab! Is country style the kind with a fried egg coating on the shell?

[small h]

I only know Goodie's at its current E B'way location. They do some things well: their sauteed crab is fine (I think it's hard to screw that up) and their vegetarian chicken, which is not much more than slabs of tofu, is quite satisfying. They fall short elsewhere: salt & pepper seafood is soggy and tired, and a bok choy and shiitake dish (which I cannot seem to remember I don't like and keep ordering it) is lackluster and too chewy.

Country style crab is steamed, no discernible egg coating. The best way to eat it is to sit on your floor with a stack of wetnaps and one chopstick. Rip the crab bodies apart with your nails and crush the claws with your back teeth, then dig out the meat with the chopstick, remembering to scrape the inside of the top shell. Pray that no one walks in on you, and that the phone doesn't ring. Learn to operate the tv remote with your elbow. Tell yourself that in Splash, Darryl Hannah made this look rather charming.

[Chandavkl]

We never go to Cantoon Garden without ordering the chicken with pineapple and ginger. (Have had it twice in the same day, even.) Yes, it sounds like sweet and sour chicken, but it isn't, as the ginger flavor predominates, and the sauce isn't "gloppy" as we've kicked the term around on this board.

[Polecat]

I had a wonderful pea shoot and egg dish (two different kinds of eggs) at Cantoon Gardens that I posted about; it's my favorite Cantonese dish that I've had in many a moon. The broken eggs cascade down the mountain of pea shoots, making it look surreal, like something Man Ray or Max Ernst would have created. The sauces gather in a moat around the edges of the shallow bowl it's served in. The whole thing tasted great, and has prompted me to order off-the-beaten path dishes in Chinatown from that point onward.

Brian, you know this already, but the garlic roasted chicken at Amazing 66 is outstanding.

For anyone into wonton noodle soups, I've had two memorable bowls within the past few months. One, with both pork and duck, at New Big Wang, the other being the Shanghai Wonton Noodle Soup with duck at Wonton Gardens.

I have enjoyed just about any casserole I've ever had at Congee Village, and some topped w/ cheese at the Hester Street XO location.
P.

[Chandavkl]

Just thought of a interesting dish I haven't seen anywhere else. One of the several good places on Division St. is East Seafood. There is an innocuous dish on the menu that is named something like beef steak rice noodle casserole. What distinguishes this dish is that there aren't strands of rice noodles floating in the broth, but rather the rice noodles have been tied up into balls, kind of resembling a squid or octopus with its tentacles hanging down. Besides being very visual, it's also a tasty dish.

[artfuldestruct]

i have to say i absolutely loved the pork soup dumplings at new green bo! the spicy stewed beef soup with noodles was also very good. the steamed dumplings at super taste are the best i've ever had! their hand-pulled noodles are also really good. definitely try the spicy beef hand-pulled noodles! and finally i have always really liked the roast baby pig over rice and ny noodle town.

[clashfan]

BBQ Duck, Roast Pork, and Shrimp dumpling Noodle soup at NY Noodletown. The noodle soups at Hong Kong Station.

[Polecat]

If we're talking anywhere in Chinatown, and we're not limited to mainland Chinese cuisine, then I'd like to throw Skyway Malaysian's wondrous and hot Fish Head Casserole into the mix. This thing explodes with flavor.

Just had the Short Rib w/ Pumpkin Dish at Amazing 66, a unique combination of flavors and textures. Due to its' size and price, this one is best experienced with a group, unless, of course, you're on an accelerated weight gain plan.
P.

[erica]

How much is that short rib dish? Do you call the day before? What are the other dishes you can special order that are not on the menu?

[Polecat]

The menu lists two sizes and prices, but, when I called in my order two days in advance, the woman on the phone told me there's only one size. Came to 38 bucks. When I was there last week, I was told that you only have to call 2 hours in advance to order it, but my advice is to be safe, and call at least one day in advance.
P.

[buttertart]

Yeah Shanghai Deluxe: Duo jiao yu (steamed fish with pickled chilis, actually Hunanese in origin), red-cooked chicken with chestnuts in casserole
Moon House: Xue cai mao dou bai ye rou si - tofu skin ribbons with pickled veg (red-in-snow, xueli hong), edamame, and pork strips - the best version of this all-time favorite dish found lately, better than Yeah's, which is v good
Cantoon Garden: double lobster special steamed with garlic, crispy skin chicken with or without sauce, mixed vegetable stirfry with lotus root and soybean sprouts
Amazing 66: deepfried honey quail appetizer (one visit there so far, everything was delicious but this stood out)
What a joy to live in a city where real Chinese food is available...these dishes are (almost) the equal of anything eaten in Taipei, Shanghai, Suzhou, or Beijing this spring.

[Brian S]

thanks for these suggestions! Years ago Yeah used to put far too much sugar in their red-cooked dishes, so I stopped going. Has this changed? In any case I must give it a try!

[buttertart]

The chicken w/chestnuts dish is sweet but not cloyingly so. Give it a whirl. They also make it with lamb - riblets and other "lesser" parts - depth of flavor of the meat is quite amazing.
And oh that fish...

[Brian S]

I gave it a whirl last night. The chicken was not too sweet and very very good. I don't think it's red-cooked. The sauce had a rich flavor, it's a kind of Shanghai flavor I haven't tasted in years. So much wine in it that they should ask for proof of age. Arguably overpriced at $14, but then again good luck finding coq au vin at a French restaurant for $14. And it is very much like coq au vin.

I had fish with pickled chilis (and a lot of other things) last week in Queens and can still feel it!
www.chowhound.com/topics/467569

[scoopG]

I checked out Amazing 66 based on Brian's recommendation. Since I was alone - I just had their $4.95 Lunch Special (plus tax) - a Cantonese take on a famous Sichuan dish - Gong Bao Ji Ding. It had items not usually found in this dish (like celery, onions, green peppers, bamboo shoots) but was very light and not heavy. With soup and rice it's a great deal. I am not a big fan of the large screen TV and luckily the sound was turned off. I'll have to check out some of these recommended dishes!

I think Goodies Shanghai style soup dumplings are up there with those at the Shanghai Cafe and it is never crowded (unlike Joe's Shanghai.)

Peking Duck House (both the Mott Street and East 53rd Street location) serve better Peking Duck than what is offered in Beijing. This from a person who also believes Peking Duck in Taipei and Hongkong is better than what is served in Beijing!

I'll offer up some more of my favorite Chinatown spots later...got to go!

[scoopG]

Thanks for those recommended dishes Brian at Amazing 66. As promised here is my list. I am always on the lookout for both old and new places in Chinatown!

Dynasty Supermarket at 68 Elizabeth Street (can also enter on Mott Street.)
Wonderful Sheng Jian Bao (Un-yeasted Bread, Pan Fried Pork Buns) at five for $2.00.
Great prepared foods as well as fresh fish, seafood, meats and packaged foods. Can be jam packed on weekends.

New Chao Chow Restaurant at 111 Mott Street
Excellent Won Ton Noodle Soup

Great NY Noodletown at 28 and 1/2 Bowery
I like to order Cha Shao Rou with Choi Sum (BBQ Roast Pork with Chinese Greens) over Pan Fried Noodles. This is not on the menu but is a classic Hongkong dish.

Big Wong King at 67 Mott Street
I think they have the best Cantonese style Roast BBQ Pork (Cha Shao Rou) in all of Chinatown.

Yogee Noodles at 85 Chrystie Street
Great Noodle Soups and 10-12 Casserole dishes like Sizzling Frog with Vegetables.

Eastern Hand Pulled Noodles at 28 Forsyth Street
Mr. and Mrs. Gao (from Fujian) make the best home made hand pulled beef noodle soup. Also, when they have it: Potato Dumplings with Meat! He started around the block on Eldridge Street and his old place there has a sign saying in written Chinese: Shan Xi Da Shao Mian (Shanxi Province Knife Cut Noodles) which I have yet to try.

Kobma at 23 Pell Street
Sort of a hip young Cantonese spot where you can get Spam Instant Noodle Soup at around $2.00 (not recommended but it is only two bucks!) and other dishes like Peanut Butter and Condensed Milk Toast, Garlic and Ketchup Chicken Wings and Salted Lemon 7-Up. It's not a gourmet spot but the place has remained open and draws a mostly younger Chinese crowd that may have a craving for, dare I say it, French Fries or Cantonese style French Toast!

Mei Lah Wah Coffee House at around 64 Bayard Street
There is no street number listed, almost kiddie-corner from the Chinatown Ice Cream factory. Probably the oldest coffee house in Chinatown - a real hole in the wall with rough hewn Cantonese codgers in charge but it has the best BBQ Pork Buns (Cha Shao Bao) in Chinatown. I prefer the brown ones.

There are some more but I have to make sure I jot down the addresses.

[artfuldestruct]

oh man thank you for pointing out where eastern noodles moved! i almost gave up on them!! the potato dumpling soup is sooo amazing! even the peanut butter noodles are good! i loved the old spot, but will have to try the new location now! thanks!

[Polecat]

Hear hear re Mei Lei Wah. I have never seen such an intense concentration of employees entering one tiny kitchen, yet coming out with hundreds upon hundreds of fresh and delicious buns (my favorites being the Combination and the Coconut). I often sit, either with a heart pounding coffee or an ovaltine, watching those guys enter that kitchen, wondering if, indeed, the secret of the universe is, somehow, hidden in there.

Thanks for mentioning Yogee and Eastern HP Noodles - it's great for a C-town regular to see off-the-beaten-path places get some mention. As I'm a noodle soup addict, I will put them on my list.
P.

[scoopG]

For a unique noodle experience then try Sheng Wang at 27 Eldridge Street. Just south of Canal. This is where Mr. Gao of Eastern HP Noodles first started. The Chinese characters on the yellow awning say Lan Zhou Hand Pulled Noodles. Walk down the few steps to the basement. The place seats about 20. They do both hand pulled noodles but their specialty is "Dao Shao Mian" or Knife Sliced Noodles. From a large mound of pasta dough the cook slices chunks off into a pot of boiling water. For $4.00 you get a steaming bowl of 5-6 slices of soup with beef, a potato meat dumpling, a few vegies and these knife sliced noodles. Add a drop of Squid Sauce, or the usual condiments like vinegar, soy or hot sauce if you like. Since Mr. Gao vacated this place I've never seen any non-Chinese there. Not sure how much English the gang speaks there. Just order Shan Xi Dao Shao Mian. (Xi pronounced almost like "she." Shan Xi is a province in China.) If Sheng Wang is too crowded then just cross the street and pop into Super Taste at 26 Eldridge and sample their noodle soup!

[olia]

ShengWang was great -- we had one bowl of knife sliced with duck, and another hand pulled with beef (both also included the fish/pork ball), an additional order of fish balls. The broth did need the addition of some fish sauce etc. but was very nice and the knife sliced noodles were amazing -- the variety of thickness that results from slicing resulted in a great variety of texture (thinner ends were tender, thicker middle more chewy).
The fish balls were a discovery -- I have always liked fish balls, but addition of juicy pork middle takes them over the top -- we ended up buying a bag to go.
We were only non-chinese eaters there, but had no problem ordering or paying and getting extra fish balls. Most everyone else was eating the pork bone soups -- quite a site to see an attractive young chinese woman in a nice post-work outfit eat with a huge pile of bones in front of her -- must try it next time.

[scoopG]

Glad to hear it Olia. You must be able to at least read Chinese, since I have not seen an English menu there! Or do they? Although they may have fish balls also, the kind I've had in their beef noodle soups are made with what I think is potato flour - similar to what Mr. Gao serves up at Far Eastern Hand Pulled Noodles. Very fresh too, not like these frozen ones you might buy at Kam Man Foods that are tough. I'll have to go for a "bone" dish next time. They serve more meat than the NYT just reviewed Food Sing/Food Shing over on 2 East Broadway and are fifty cents a bowl cheaper!

[Polecat]

Thanks. Have been to Super Taste a few times - good to be sure, but a tad overrated in my opinion. To date, my favorite hand pulled noodle soup is served up at the tiny joint on Whitney Ave. in Elmhurst, but that's another story. Sheng Wang is also on my to-slurp list; the knife-sliced noodles sound like a nice change of pace.
P.

[theannerska]

Don't mean to hijack the thread, but have you 'hounders been to Amazing 66 for lunch? I'm taking a friend there for that $4.95 special and I saw scoopG's post, but are there any other standouts I should look out for?

That pumpkin/short ribs dish sounds amazing -- we'll have to round up some more people to go for dinner...

P.S. I grew up eating Big Wong -- congees, noodle soups, and of course the best roast BBQ pork in the city! -- so I'm a bit of a stalwart. I will admit that some of their "chef's specialties" are hit or miss, especially the stir-fry with sliced beef and broad rice noodles (don't know the English name for it, sorry). It can be so delicious, with just the right amount of soy sauce and "wok hay," but sometimes comes out an oilslicked mess. I've learned to steer friends away from that one.

[scoopG]

The Kong Po Chicken (#36) at Amazing 66 is a Cantonese version of the famous Sichuan dish. It was not that spicy. I'd have it again. It was served piping hot, fresh from the wok. They have a total of sixty-eight $4.95 lunch specials grouped under Pork (14 dishes,) Beef (15,) Chicken (14,) Seafood (14) and Bean Curd & Vegies (11) so I am sure you'll find something you will like.

[Brian S]

You can get more info on that amazing $5 lunch here:

http://www.chowhound.com/topics/439153#3159672

http://www.chowhound.com/topics/34087...

[theannerska]

Thanks, Brian and scoopG -- much appreciated. Can't wait to go!

[theannerska]

Went today with two friends and ordered the kung pao shrimp, squid with preserved cabbage (or vegetable? there were several types on the plate, including some tired but passable celery), and fried squid with chilies. We tried both the hot/sour and egg drop soups, which were pretty ordinary and not quite hot (somewhere between lukewarm and warm).

The kung pao shrimp came out first, spiced and seasoned just right (my friend described the wok hay as "almost smokiness"). Then...well, things went slightly awry after a miscommunication with what we had actually ordered and what came to the table. Strange, since the person who took our order had read over everything to confirm, and for a moment everyone seemed slightly puzzled. Several other waiters came by to confirm what we had ordered, had us point it out on the menu, etc. But in the end, we got the right dishes. The fried squid came with ground peanuts, some scallions, and...no chilies, but by that point we weren't even sure we had read the menu correctly! The batter was excellent, very light and crisp, if a bit too salty. My fresh squid with preserved vegetable was my favorite of the three dishes: perfectly tender squid, vegetables bursting with flavor, not too much sauce. I found it just a touch too salty -- maybe tricky to avoid when using preserved vegetables -- but then again, this could just be personal taste; I grew up with subtler Cantonese cooking.

The couple sitting at a table next to us shared a dish of mixed seafood over some crispy noodles and a large duck dish (was this the duck with 8?). The seafood was particularly distracting and the gentleman looked very pleased with the duck; he told us he was planning to finish every morsel if it took all afternoon. Cheers to them!

I really wanted to like Amazing 66, and it was a decent meal; just not as revelatory as I had expected from all the initial hype (from when it opened) and all the wonderful descriptions I had read in this thread. I do/will want to try this again, perhaps for dinner or off the regular menu at lunch...

[iluvcookies]

Sweet and sour stewed pork at Wonton Garden.... completely different that any take out sweet and sour. Not deep fried but a slightly spicy stew served with noodles.

Roast Pork or Shrimp omelet at Big Wong (the one south of Canal).

Mock duck (not the mock chicken) ant New Green Bo.

[michele cindy]

At Joe's my favorites are; turnip cake, orange flavored beef, + the crabmeat soup dumplings.
Fu Kee on Lafayette & Canal, I like their soy sauce chicken on rice, and roast duck on rice, or either in their noodle soup. Those are my best bets at lunch for anyone working nearby. Only $3.75 for the rice dishes and the soup is $4.25 both are really good. Also, if you go and have the soy sauce chicken, for a condiment they have this green sauce, heavily flavored with ginger, & it's very salty, it's one of those tastes that you kinda don't like and kinda like, but still crave. Anyone have an idea on what it is called? The one thing I don't like is that they don't have the hot chili oil type of condiment (my favorite), only the sa cha (?) style hot sauce.

[jvish]

Oriental Garden : The Geoduck is amazing, have had it sashimi style, but they do it with giner and scallion and its fabulous. Also at Oriental Garden the BBQ Eel with XO sauce another great dish.

The Soup at New Chao Chow is the best (I feel) in Chinatown

and I love the Taro Ice Cream at Chinatown Ice Cream Factory...

[scoopG]

The green sauce is usually minced scallions, garlic with oil. I'll find out the Chinese name the next time I'm in C-town! It's supposed to provide a taste contrast (besides bad breath!) Cantonese cuisine not spicy so they usually only put out the hot sauce for dim sum dipping.

[michele cindy]

I'd like that green sauce. This is something very different. Really gingery, very sharp in taste, not much scallion, not much garlic. It's very strange, but something about it makes me go back for more even though I can't say I like it!

[Lau]

New Wing Huang (lafayette just south of canal next to excellent dumpling house) - best congee in ctown (i get the pork and pidan)...good bbq meats and noodle soups as well...very underrated restaurant (probably b/c of location)

Super Taste (eldrige just below canal) - spicy beef noodle soup (la wei niu rou la mian on the wall) and fish balls (yu wan on the wall)...i eat here every thursday, they don't even ask us what we want anymore

Moon House - fried tiny buns (sheng jian bao) and scallion pancake (cong you bing)

Mei Lai Wah - any bun, but cha siu /shao bao (pork buns) are very good there

XO Kitchen (Hester & Elizabeth) - variety of apps: zha liang (no idea what this is called in english, but its a you tiao aka crueller wrapped in rice noodle covered in a light soy sauce and XO does it well), zha mantou (fried buns with condensed milk) and the pork chop casserole

Ping's - spicy beef / pork jerky

Yummy Noodle House (end of the Elizabeth hallway) - very underrated (seriously has one of the better dishes in ctown)...get the bo zai fan (its a rice casserole in a clay pot), all are good. I get the pork with salted fish and order extra chinese sausage (lop chang) on top. This bo zai fan would be passable in asia. Also they have tang yuen (soft rice balls filled with seed sesame seed paste in hot water)

Vivi (on bayard) - bubble tea, i dont even like bubble tea, but its not powdery or too sweet here

Excellent Pork Chop House - si sheng tang (four god soup)....Hling posted about this and i've been going there ever since for it...i also like the wontons there they serve in a very taiwanese tasting manner, its covered in garlic and cilantro and hot chili oil (wontons themselves are decent not great, but i like the way they prepare it)

[scoopG]

Thanks. You've given me some more places to check out. I've been to Yummy Noodles many times (and will go back) but find their BBQ Roast Pork (Chao Shao Rou) subpar and sometimes the service is spotty. But I see that is not on your list! Ping's eh? Was in there once and had to walk out pronto. First off, it was like walking into a family's cluttered living room and I was disturbing the folks. Then there was the smell. Like the one you might remember as a kid and you were dragged by your parents to visit some eccentric elderly Aunts who lived with a dozen cats and never left home. I prefer New Beef King's Jerky, which is sliced. I think Ping's grinds their meat. I know there is another Jerky place north of Canal somewhere that I'll have to find.

[Lau]

go try the meat at ping's its FAR superior to new beef king which obviously looks nicer, but is not even close

also you're right on yummy noodle...the reason to go there is bo zai fan (no other reason)

[squid kun]

There's Malaysia Beef Jerky on Elizabeth. Some also like Ling Kee on Canal.

-----
Ling Kee
42 Canal St, New York, NY 10002

Malaysia Beef Jerky
95 Elizabeth St, New York, NY 10013

[Chandavkl]

Speaking of Yummy Noodles, the fried cheung fun with peanut sauce is really good. I don't like their noodle soup, but the noodle soup at Wing Huang (or whatever they call themselves these days) is terrific.

[Lau]

fyi with respect to mei lai wah...i stopped by yesterday and grabbed some tea and a coconut bun. Coconut buns are awesome and I highly recommend getting them. They must be horrible for you b/c they taste great, the bread is so soft and tasty (a friend of mine took a cooking class back in HK and said alot of times the reason the breads taste so good is b/c they use lard and thats totally what i imagine in this case haha)

[Polecat]

I've posted ad nauseum about Mei Lei Wah, mostly because I can't help myself. I love the place. You walk inside, and you are instantaneously transported to another time and place; there aren't too many places you can still say that about in NYC. My wife, who first found about MLW from a Japanese guidebook to NYC, first brought me there around 8 years ago, and I've been happily hooked ever since, having scarfed down countless buns, shrimp dumplings, what have you. Even Ovaltine tastes better there - they serve it up hot, by the way. Whenever my mother-in-law visits from Japan, and I ask her what I can bring back for her, she usually replies with two carefully chosen words: "Coconut bun." I've found things I like in other tea houses, such as the rice buns at the counter at the old Chatham, or the almond cookies at Nam Wah, some stuff at Mee Sum on Pell, but Mei Lei Wah will always be my first love. The real Hong Kong tea houses, repleat with spoons clinking on cups ,awaits.

FYI: While perousing the Union Square Barnes and Noble the other day, I spotted a beautiful book, something of a primer with some interesting side notes, interviews and history, about Chinatown. It's called Chinatown, New York: Portraits, Recipes and Memories. For some of the die hards on this site, it offers nothing new, but the color photography is beautiful. (Alas, and I found this disappointing: no mention of Mei Lei Wah, which, next year, will be turning 40). Here's a link: http://search.barnesandnoble.com/book...

P.

[Lau]

mei lai wah is old school as hell...i think it used to be all old school toison people although i dont think that is the case anymore, still really good none the less

what is good at mee sum? i always walk past that place, but ive never stopped by

[Polecat]

I've always considered Mee Sum to be the bizarro-world Mei Lei Wah. One block over, counter on the exact opposite side when you walk in, as uncrowded as MLW is crowded, with newer yet run-down decor. That said, in the times I've stopped in, I've always noticed a few items you won't find at MLW. One such memorable item was - and, sorry, I didn't get the name - a cylindrical type bun with a fried egg on top. Fat and greasy, as Fats Waller once sang, but, for less than a buck, it hit the spot.
P.

[DarthEater]

*Fuleen - Never ordered a seafood dish I did not like. Razerclams, snails with blackbean sauce, and clams were fresh and sand free. In addition to the seafood, lambchops were excellent.

*New Malaysia - Hainanese chicken, beef rendang, Chow kway teow, curry beef brisket.

*Big Wong - Roast Duck, Cha siew, Soy sauce chicken

*congee vllage - Salted preserved fish and pork patty, Golden egg fried rice

[theskyflyer]

Went to AMAZING 66 yesterday.

The duck with 8 things are FABULOUS.
Crispy chicken with shrimp is nice.
Crispy noodle with mixed seafood is very nice.

Overall, we had wonderful experience and will definitely come back.

[cmballa]

Had a very good roast pig over rice (with the happy inclusion of steamed greens on the side) at New Big Wang (1 Elisabeth) today. $3.75 !