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Sep 12, 2008 06:39 AM

Favorite Take Out

What's your favorite take out? One that holds up well to microwave?
mine would be Hokkien Char Mee or Mee Siam at Penang.

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  1. Interesting...seems like chowhounders don't do take out!

    1. My current favorite is Kabob Factory.

      1. We don't do take-out much but when we do, it's anything from East Asia (Powderhouse Sq), Namaskar (Davis), or Guru (Teele Sq - exclusively take-out...I've seen Indian guys picking up their eco-friendly tiffin boxes full of food from him). We find that Indian food generally holds up pretty well to take-out. We also get pizza delivery on a regular basis from Pini's (Magoun's Sq.). He's enamoured with their buffalo chicken. Despite my protest (I believe pizza should be eaten on the burn-the-roof-of-your-mouth spot), I am partial to the Mediterranean (artichoke hearts, red pepper, spinach, ricotta) or the Zsa-Zsa (sauceless, fresh tomato, cheese, garlic). Ask for them to be well-done. Gotta get over there for their slices one of these days.

        1. Probably more a result of its location across the street than anything but I order from Equator a couple times a month. Their Tom Khar Gee, I believe that is spelled tight, is very good.

          1. I always find myself with left over jasmine rice, so Asian food is normally what I like to get as takeout. Cold/room temp dishes always work, so I like getting poached chicken at that place in 88, hk eatery, or china pearl cafe, fu qi fei pian or dan dan mian at sichuan garden, lions heads at shanghai gate, spring rolls at any vietnamese restaurant. I like the nihari at Madina's market, the chicken/fennel dish at grain and salt.

            6 Replies
            1. re: ace52387

              What is the english translation of the dishes from sichuan garden, I'd like to try 'em.

              1. re: justbeingpolite

                fu qi fei pian is a cold appetizer that's basically brisket and tripe. I think it's called ox meat something. dan dan mian is dan dan noodles.

              2. re: ace52387

                I was with you up until the dan dan mian at Sichuan Garden. I love SG but the take-out dan dan I got on Monday were nothing more than a glob of sticky white noodles with a dollop of spicy pork sauce resting on top. First bad dish I've ever had there...Was like Chinese airplane food.

                1. re: pondrat

                  hmm. When I had it the noodles weren't sticky, and the pork sauce was basically peppercorn infused chili oil with some peanuts. I do prefer this to the thick yellow noodles and peanut-butter based sauce at shangri la. I hear mary chung's is good but I've never tried that.

                  1. re: ace52387

                    Thanks for the translation. I've had the dan dan from the Woburn SG several times. I've occaissionally been disappointed, but more often not. On Tuesday night, I had one of the best ever: Thin white noodles, not too clumped, swimming in a hot chili oil and peppercorn sauce, topped with lots of peppercorns, peanuts, and well spiced ground pork. ummmm. I meant to just have some and leave some for lunch the next day. Couldn't do it. Passed up the Chongqing Spicy Chicken I usually get (thanks CH recs) and also had the "Stir Fried Prawns with Chengdu Spiced Chilli Cucumber ". Also excellent, nice and garlicky, could have been a little spicier. Ate it all too. Groan.

                    1. re: justbeingpolite

                      Although it's listed as a lunch special soup on the SG/Framingham menu the Zha Jiang Noodle w. Pork & Spicy Sauce is more like a fiery dan dan than their dan dan is ! VERY good.