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Nov 23, 2008 06:13 PM

What recession -- $60 now for Great Eastern's Stuffed Chicken?

I'm taking my visiting daughter out to dinner, and one option is Great Eastern. I was thinking of ordering the sweet rice stuffed chicken as our "turkey" even though there will be only 3 of us, but was informed over the phone "That's a $60 order" so I backed away from the idea. It's been a while since I ordered it, but has the price really gotten up that high? Are they jacking up the price around the Thanksgiving holiday?

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  1. Well, it has been a few years since I have eaten the famous Sweet Rice Stuffed Chicken at Great Eastern. I think the price was close to 60 dollars back then (either at Great Eastern or R&G, I remember that Louie's was charging 45 dollars) so the price is not much.

    I guess the two choices are either pay or learn to make it yourself. I for one am not willing ot pay anywhere close to 60 dollars for this dish. Maybe for one time to just say I had it.

    Otherwise no way.

    Well a turducken is close to a hundred.

    I do not think they are jacking up the price.

    8 Replies
    1. re: yimster

      I was expecting $40-ish, not almost double the Peking Duck price. As it is, we may go next door and let a Sichuan Duck be our "turkey."

      1. re: Xiao Yang

        Well if the Mrs. would make one for you than the price would be under 10 dollars. Maybe a Christmas gift could be Cantonese cooking lesson for someone in the family. :>)

        It was more than forty years ago. It has never been price correctly, too high for what you get.

        1. re: yimster

          Hey just refreshed my memory (it going fast) here is a link from three years ago and the price was 60 dollars.

          1. re: yimster

            Considering the labor and expertise involved, $60 isn't crazy, although on the high side. The thing is, the dish can be messed up pretty easily. It would be easier to cook at Peking duck at home.

            1. re: ML8000

              Sorry, to say it is petty easy once you have done it a few times. I have seen people de-bone a chicken in less than five minutes and done a half a dozen in less than a half and hour with any mishap. I have even seen someone take all the bones expect for the tip of the wing in under ten minutes.

              But given that there are not many chef today who can and will do this dish. Soon to be another lost act of Cantonese cooking.

              A Peking duck take a lot of time and has many more steps.

              Not that I would know anything about cooking.

              1. re: yimster

                Me thinks this hound doth protest a little too much, having heard of his prowess in the kitchen, but that is for another post. Apologies for being off topic re the chicken, but Lady PB and I were in Chinatown some thirty years ago, having reached the end of the commercial dining area, happened to look to our right down the rather dark street and see the faint glow of a restaurant sign.
                We enjoyed the best meal of our trip at Great Eastern, even thought we couldn't afford the bountiful seafood swimming in the tanks at the time, we left thoroughly enamoured of the place and our good fortune to be where we were at that time and place.

        2. re: Xiao Yang

          If you don't mind a slightly more rustic version.... Ming's Diner out in the Sunset has one for around $20 the last time we were there a couple of years ago.

          1. re: vliang

            Victoria, that cook is long gone. Have not been back since. But hopefully another hound can check it out.

      2. We ended up (tea-smoked) "ducking" the issue at Z&Y. The whole meal, which filled up three hungry people came in under $60 (sans drinks, T&T).