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RAVE: Shiao Lan Kung

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If you are in Chinatown and in need of quality Cantonese cooking - please don't waste your time anywhere else. I made a late night venture to SLK on the Fourth and everything we ordered was spectacular. Pan friend noodles (extra crispy) and ho fun satisfied our cravings, but the hot and sour soup was particularly good. My mouth is literally watering right now just thinking about the sesame essence and hot oil that form this soup. I know hot and sour isn't much of a chowhound dish, but I've never had such amazing hot and sour soup in my life. Definitely spicy, definitely tangy.

The couple one table away from us ordered snow pea leaves and salt baked shrimp. Looked and smelled amazing!! I'm definitely going back again, and cannot believe I discounted all Chinatown cantonese cuisine based on the lackluster quality of Lee How Fook.

The service was also very friendly, as opposed to the standoff-ish attitude of the LHF staff. SLK defintely is up there with my favorite go-to places in NYC and Boston.

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  1. I agree! I have always enjoyed SLK much more than LHF, in spite of the raves the latter receives on this board. The snow pea leaves and salt baked seafood are two of my favorite dishes there. The steamed whole fish dishes are also fantastic. I don't think I've ever ordered anything that was a real miss there. My only gripe is that they aren't open for lunch, as it is more difficult for me to make it there for dinner.

    1. It's pretty outstanding. My only complaint is that the portions for takeout don't seem to be as large as what you get at the restaurant, esp. on some of the entrees. But those dumplings are exceptional.

      1. I'm addicted to their snow pea leaves, vegetable soup and salt baked tofu.