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Best Scallion Pancake?

Saw a mention in one of the other posts that got me thinking - what are hound opinions on the best source for Scallion Pancakes in town? I saw one vote for King Fung in a prior post. What's your favorite and why? Who has the best sauce (I prefer gingery sauces, not too salty or tasing overly of soy sauce)?

My favorite of late has been Little Q hotpot in Quincy - their pancakes are light, crispy and not greasy at all. However, they serve them with a thick hoisin sauce not a dipping sauce. I'm a pancake dipper, not a sauce spreader ...

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  1. I'd agree with King Fung. Crispy, many-layered, not greasy, notable scallion presence.

    2 Replies
    1. re: BarmyFotheringayPhipps

      This perfectly describes the scallion pancakes at Red Chili in Framingham, as well...The layers seem to be hand-crafted; amazing!

      1. re: BarmyFotheringayPhipps

        Mmm, yes. Do they have sauce, though? I remember when my college crowd went there, we would mix our own dipping sauce from soy sauce, rice vinegar and chili sauce at the table.

      2. I like the ones at Mary Chung's. They are denser (which may not be to everyone's taste), but consequently richer and chewier. And IMO the dipping sauce is outstanding.

        1 Reply
        1. re: whops

          I like them there as well, but then again I like the denser/chewier pancakes more than the proper kind.

        2. While I do love KFG's scallion pancakes, my new favorite is Sichuan Garden's. Perfection.

          2 Replies
          1. re: jackal

            Jackal is wise -- pancakes at Sichuan Garden have a crisp texture on the outside and a bit chewy on the inside. Nice scallion flavor. Good dipping sauce...and the chili sauces from your dishes also go well.

            1. re: jackal

              This is a nice Scallion Pancake from SG. Pretty thin with a crispy exterior and a toothsome, chewy interior and a nice ginger dipping sauce which compliments it very well. Best served from the kitchen. Microvaves OK but not nearly as well as freshly prepared and served on site

            2. I know there has been a lot of talk of Wangs in Somerville lately but I have to give it up to them. Crispy, flaky, & surprisingly not greasy at all. They also have a salt or sweet pie which is similar without the scallions & yummy too.

              1. Meyer's and Chang - yeastie goodness

                13 Replies
                1. re: uman

                  Woah, Myers and Chang uses yeast for their scallion pancakes? I've never seen that before...

                  I like King Fung's, but was surprised at how thick they are. At least twice as thick as other places. I like Mary Chung's and Qingdao's as well.

                  Does anyone know where I could buy uncooked scallion pancakes to make at home? Qingdao had them on their menu, but when I tried to order them they said they didn't have them. Does Wang's sell frozen ones?

                  1. re: maillard

                    I've only bought frozen dumplings at Wangs & not sure if they sell the scallion pancakes in the same way. You might be able to get them at Super 88 but I am a little wary of their prepared food as much of it has lots of msg & I am allergic to that.

                    1. re: maillard

                      Super 88 sells them frozen. Dunno how good they are.

                      1. re: maillard

                        You must've hit Qingdao on a day when they didn't have them, 'cause that's where we get our uncooked ones. The ones we've had from Super 88 have been awful - I don't think we've explored the whole universe of those available there, and I can't remember brands, but the ones from Qingdao are quite good so that's what we stick with.

                        1. re: gansu girl

                          I never made them at home. do you just deep fry them in a wok ?

                          1. re: mr mangia

                            I actually just pan fry them in peanut oil. They come out very tasty that way.

                            1. re: maillard

                              the problem is i live 30 seconds from wangs so i always get them there ! not a bad problem to have i guess !

                            2. re: mr mangia

                              I use a nice heavy skillet and a nice healthy dollop of peanut oil - make sure your oil is hot before you put your pancake in b/c the dough is quite sticky and you'll end up w/an unevenly cooked mess otherwise. I end up using tongs to turn it a few times to get it nice and toasty - they are good, not as good as when they're made and eaten immediately at Qingdao, but a darn good substitute!

                              1. re: gansu girl

                                If it's a Tuesday when both Wangs & Qingdao are closed and I am feeling motivated I will use your approach !
                                Thanks for tip !

                            3. re: gansu girl

                              Oh, that's good to hear. I'll try them again sometime (soon!).

                            4. re: maillard

                              I'll have to try Qingdao's scallion pancakes very soon. They should go really well with the fish in fiery sauce.

                              1. re: maillard

                                I tried Qingdao's scallion pancake recenty. It was very good, the most scalliony-tasting version of the dish I've had in Cambridge.

                                However, I also very much like Mary Chung's dense, chewy take on the scallion pancake. And, of course, her dipping sauce is spicy and delicious.

                              2. re: uman

                                Which do people prefer - the regular scallion pancakes or the garlic chive pancakes from M&C?

                              3. Mary Chung has very good scallion pancakes.

                                1 Reply
                                1. re: Kenji

                                  I second (or third) Mary Chung's scallion pancakes.

                                2. Quincy Dynasty in North Quincy (hearty, thick, and chewy, with little grease).

                                  1. I'll admit I'm not a huge fan of this dish but I had a good version at Windsor's recently; the newish "to order" dim sum place in Chinatown. Ms 9 loves them.

                                    The rest of the meal was good but I thought a notch below Gitlo's. I need to pay another visit but my first reaction is that I prefer the larger cart places like He La Moon and China Pearl or CCC.

                                    Good scallion pancakes at King Fung at Mary Chung's also

                                    1. For a slightly different spin, try Wu Chon House in Union Square. Specifically dig the Wu Chon Pa Jun.

                                      1 Reply
                                      1. re: franksnbeans

                                        Korean pancakes rock. The are more gelatinous but I love them just the same. I often get the kimchee pancakes. I like them at Wu Chon, Seoul Restaurant in Porter, & at the Super 88 Korean resto Ii always forget the name of that place). They are also good at Koreanna.

                                      2. I have to say that both the scallion pancake at taiwan cafe, and more recently the scallion pancake at gourmet dumpling house in chinatown are very tasty. I find the ones at gourmet dumpling are fresh cooked as they take like 1/2 hour to come after order. They are soft on the inside with a light crisp on the outside, very delicious.

                                        3 Replies
                                        1. re: sekbowmeyaa

                                          On any night, the scallion pancakes at Wang's are excellent, but on a good night they are truly unparalelled. Thin, flaky, crispy, flavorful, sharp, and not greasy. They are a sight to behold --- delicate wedges, glisetening with heat. They are even more enjoyable to eat, as you can feel the texture of the pancake, the tang of the salt, the bite of the vinegar, and the sharpness of the scallions hit your tongue in waves.

                                          Forgive me for being melodramatic about my favourite food.

                                          Other scallion pancakes of note are MuLan's, which are delicate and refined King Fung Garden's, which are heavier, greasier and more filling, but no less flavorful. Fuloon's, which are often softer and have a nice complexity. Green Tea's are not much to look at, but taste surprisingly full. Taiwan Cafe can be a little inconsistent, but when they are "on" they are very good, especially when piping hot. If you are in the market for a late night scallion pancake, try to Hong Kong Restaurant in Harvard Square. Sometimes they are terrible masses of overly fried dough, but sometimes they are delectable. I don't know why.

                                          Unfortunately, Ru Yee in Newton is now gone. They used to serve some of the best scallion pancakes, with the most complex and flavorful dipping sauce. The same people own Rice Valley in Newtonville, but their scallion pancakes are terrible dreck. I have not yet been to Ginger Root, the Chinese restaurant in the same space as Ru Yee.

                                          I think scallion pancakes are interesting because an otherwise unremarkable restaurant, such as Ru Yee was (save for their also outstandin beef teriyaki appetizer), can have an outstanding scallion pancake. Also, it seems to me that while scallion pancakes are de rigeur on Chinese restaurant menus in the Boston area, they are less common outside of Northern style Chinese restaurants elsewhere in the United States. I wonder what explains this somewhat local phenomenon?

                                          1. re: lipoff

                                            That's a good question - I've certainly been a bit surprised to see scallion pancakes become so widely available in the Boston area, and to show up on the menus of places that are primarily Cantonese.

                                            I think I first encountered them on the dim sum menu at Joyce Chen's Small Eating Place, and until maybe 10 years ago they were only likely to appear on the menus of more Northern style restaurants, as you said. Still, I love them, so I'm not sorry to see they're so common now, especially with so many good versions to be had!

                                          2. re: sekbowmeyaa

                                            Gourmet Dumpling House last night for Scallion Pancakes. SOOOOOO good!

                                          3. Eastern Pier near anthony's pier I. excellent pancakes with a bit of heat a a good ginger/soy dipping sauce

                                            1. My vote is for Eo Noodle in Framingham (Rt 9 westbound and temple St.) Very light, crisp and served with delicious dipping sauce. I'm not a huge fan of their HK Chinese, but I love the peking beef on the app menu and the noodle soups - duck and almond pork notably - absolutely rock. nice folks too. no alcohol.

                                              1 Reply
                                              1. re: globalevent

                                                A second vote for EO Noodle. Their dumplings are also excellent.

                                              2. Wangs is great for so many items, yet I've never been impressed with their scallion pancakes. My vote for best pancake around, be it scallion or kimchee or etc, goes to Koreana on Prospect St. in Cambridge. Second place: Suishaya on Tyler St. in Chinatown.

                                                1. KingCarnivore and I were at Vinh Sun BBQ today w/family and friends and we decided that Vinh Sun has some of the WORST scallion pancakes around . . . good meat, bad pancakes . . . .

                                                  1. My family love the Scallion Pancakes at Little Q, and I have been puzzling about the thick, jam-like sauce as well. One thought is that the broths are savory and that more sodium early-on might distract from the herbs and other ingredients to follow.

                                                    Fortunately for me, the rest of the family devour the scallion pancakes before I have a chance to think in any detail about improving the sauce.

                                                    Little Q might welcome your inquiry, as I have noticed that some tables receive condiments that others don't. Depending on your tastes, they might be able to offer an alternative.

                                                    1. King Fung, good, hefty greasy in the best sense of that word, notable presence of scallion, fantastic.

                                                      Wangs, more delicate, crisper and less greasy, truly wonderful.

                                                      I think it would depend on my mood. I also like the Korean ones at Koreana, and my only (sadly) visit to Sichuan Gourmet also presented me with an excellent version, if nothing else a good buffer for the fantastic Sichuan spicy food they had.

                                                      And yes, it is strange that these are available in virtually every Chinese restaurant, I had not thought of that before as I simply never considered ordering them when having, say, Cantonese food. I don't know if they even belong on a Sichuan menu......

                                                      1 Reply
                                                      1. re: Zatan

                                                        They're mainly from the NE of China, Lu (Shangdong) cuisine.

                                                      2. Reviving an older thread (which is making me drool!), did anyone else besides me love the scallion pancakes at Larry's Chinese (RIP) in Central Square? I adore Mary's and KFG's, but these were a totally different animal - super crispy as if they'd been deep fried, almost with a battered coating taste to them. Oh my god. Heaven. Does anyone else deep fry scallion pancakes, cos I'm assuming that's what they must have done?

                                                        Been living in a scallion pancake-free zone (Scotland) for too long, but hallelujah! Scottish husband was missing them so much after many trips to Boston, he has just figured out how to make his own which are turning out great. Between that and my mock KFG chow mein, I may just survive til I'm back visting the 'rents in April. ;)

                                                        1. I had King Funs Scallion pie for the first time recently and really loved it. All the apps I had there were great!