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Jul 23, 2009 08:29 PM

Heaven Held By Chopstix: Mary Chungs Again!

I had not been to Mary Chung's in Cambridge in well over 3 years and had the fortunate pleasure today of having the dun dun noodles with shredded chicken and the suan la chow shau. The noodles were $6.25 and the dumplings about the same. I am not imagining that these dishes might be among the most sublime chows out there, anywhere. As good as I remember.

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  1. Had those same dishes a couple of week ago, as well as yu shiang pork and shredded beef with carrots. Not authentic, but delicious and a good value, more about comfort and familiarity. Nice people, too.

    1 Reply
    1. re: MC Slim JB

      There is a reason why this place keeps on going long after everything else blows up...

    2. You just reminded me that I am waaaayyyy overdue for some suan la chow show. Yum.

      1 Reply
      1. the hell with the apostrophes, her dun dun noodles have rocked for twenty years. that is, Mary Chung's Dun Dun noodles. I take mine without the chicken.

      2. I want to put a word in for the shrimp suans as well, which are just as good.

        3 Replies
        1. re: chickendhansak

          You guys are making me so HUNGRY!

          note to self: find an excuse to get to Central Square...

          1. re: chickendhansak

            Are they just shrimp, or shrimp and pork?

          2. I'm a huge fan of their Szechuan Spicy Chicken Velvet (chicken velvet is minced chicken white meat and egg white blended together) and Chicken Velvet with Straw Mushrooms. But I have not been since December 2006. Do they still offer those items?

            3 Replies
            1. re: Bob MacAdoo

              yes on the first one, pretty sure on the second

              1. re: Bob MacAdoo

                Even more delicious than the sichuan chicken velvet is the sichuan chicken velvet with tofu. That tofu gives the whole dish and extra silkiness that I love.

              2. Maybe we need a HoundMeet ChowDown @ said location........

                6 Replies
                1. re: ipsofatso

                  That's a great idea. I'm definitely in... I wouldn't mind organizing it, too, if we have enough interest.

                  1. re: threedogs

                    Me! Me! It is nearly a year since my last suan la chow sho....

                      1. re: Trumpetguy

                        Oh my goodness. Imagine a small pile of delicate wontons, topped with a scattering of fresh mung bean sprouts, resting in a pool of soy/chili/vinegar sauce with some bits of scallions and a hint of sweetness. Words cannot do this justice. You MUST try some (unless you do not eat pork).

                        1. re: PinchOfSalt

                          Thank you PinchOfSalt! I don't eat meat :( Not possible without meat? Tofu version--sorry to offend the historic Chinese cuisine! :)

                          1. re: Trumpetguy

                            I have never noticed a vegetarian version on the menu. You might call and ask. Maybe they could make a vegetarian version for you. The essence of the wonderfulness of suan la chow sho is not in the meat, but in the contrasts of textures, the delicateness of the wonton, and the amazing interplay of flavors in the sauce. I expect it would translate very well if the wonton was meatless.