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salt baked squid

paychecktoday Mar 25, 2010 10:07 AM

i've just been hit with that craving. i havent had it in a long time (a couple years now). Is Lee How Fook still the champ when it comes to the salt baked goodness? Please let me know

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    Hungryin theBurbs RE: paychecktoday Mar 25, 2010 10:32 AM

    I've always preferred the salt baked seafood at Shiao Lan Kung, but I haven't had it in quite a while, so I'm not speaking from recent experience.

    4 Replies
    1. re: Hungryin theBurbs
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      mazza3 RE: Hungryin theBurbs Mar 26, 2010 09:57 AM

      shiao lan kung still has the top salt baked billing for me (had it most recently a month ago). you should also tried their soft shell crab (i think it is actually on the menu now). heaven on a plate.

      1. re: mazza3
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        Philly Ray RE: mazza3 Mar 26, 2010 10:44 AM

        Nam Phuong also has salt baked soft shell crabs, but since those are seasonal how do restaurants offer it year-round? What kind of crab do you think they are using? Can't be blue crabs, right?

        1. re: Philly Ray
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          Bigley9 RE: Philly Ray Mar 26, 2010 11:01 AM

          Most places use frozen soft shell crabs (some even do that in season). Anastasio's Seafood at 9th and Washington told me they are flash frozen (cooked? live? I didn't ask) and are as good as fresh. They have them year round I believe for retail purchase (It was in season, so I declined to try them)

          1. re: Bigley9
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            mazza3 RE: Bigley9 Mar 26, 2010 12:21 PM

            bigley nailed it....i worked in a fish market for 4 years when i was younger and there is no shame in eating frozen soft shells (probably not maryland blue shells). if you are trying to eat locally, well, that will then be an issue.

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      Philly Ray RE: paychecktoday Mar 25, 2010 10:39 AM

      I have not had it at Lee How Fook, but I do like it right next door at Vietnam.

      1. thehungrything RE: paychecktoday Mar 26, 2010 05:20 AM

        I recommend the salt baked squid at Tai Lake.

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          purplesachi RE: paychecktoday Mar 26, 2010 03:55 PM

          i've always prefered the salt and pepper squid at david's mah lai wah.

          2 Replies
          1. re: purplesachi
            paychecktoday RE: purplesachi Mar 28, 2010 05:18 AM

            This is usually my go-to spot when it comes to Chinatown, usually b/c i go down during the late night/early morning hrs. I always thought their SBS was pretty good (more like batter fried) but not outstanding. Sang Kee was the place that got me on to it, and I hold them pretty high too, most likely on the sole fact that they got me hooked. I need to try Shiao Lan Kung. I've only been there once and was turned off due to the long wait and somewhat dirty interior.

            1. re: paychecktoday
              rabidog RE: paychecktoday May 10, 2010 07:58 AM

              david's mai lai wah's salt-baked seafood usually tends to be my favorite (though i usually go for shrimp rather than squid - will have to try squid next time!). was not a fan of tai lake's, LHF's was so-so, and i haven't been to shiao lan kung. gonna have to head there next!

          2. NYChristopher RE: paychecktoday Mar 26, 2010 09:34 PM

            Another vote for Shiao Lan Kung

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              rocknroll52 RE: paychecktoday Mar 28, 2010 10:25 AM

              Salt baked squid is one of my absolute favorites. The best I have eated is at a little place in Chinatown called Wong Wong. They also have great wonton soup.

              1. Delucacheesemonger RE: paychecktoday Apr 7, 2010 08:15 PM

                LHF, much to my regret had it's sous chef die recently. Replacement cannot get frying or it seems anything else right either, my heart is broken.

                5 Replies
                1. re: Delucacheesemonger
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                  Bob Loblaw RE: Delucacheesemonger Apr 8, 2010 08:57 AM

                  I'm sure it's not what you meant, but that last post comes off pretty callous. is your heart broken because of the person dying, or because your quality of food at one restaurant went down?

                  1. re: Bob Loblaw
                    Delucacheesemonger RE: Bob Loblaw Apr 8, 2010 09:02 AM

                    Both, use to treat the owner chef and his sous medically in the far past, and miss the restaurant as well.

                    1. re: Delucacheesemonger
                      thehungrything RE: Delucacheesemonger May 7, 2010 02:15 PM

                      The original chef retired a few years ago, I cant remember exactly when but it could be about 5 years ago, with his wife (who we used to call Doris) who used to work the front of the house. Their daughter took over and she had told me her cousin was cooking. At that time i felt the food wasnt as good and stopped going there. Everything was greasier. It had never been health food but the original chef had a light touch.

                      1. re: thehungrything
                        Delucacheesemonger RE: thehungrything May 12, 2010 05:49 PM

                        Doris's husband with another sous were the kitchen. When he retired, she left and the restaurant went to her daughter. The original sous left for about a year and then returned. When the sous was gone, it was dreadful, he returned and back to normal. Unfortunately the sous has died now and the replacement is even worse than when the replacement was there. Everything is underseasoned , greasy, and even undercooked. Hopefully he will improve, but after 4 tries l am taking a break for a while.

                        1. re: Delucacheesemonger
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                          LPhila RE: Delucacheesemonger May 12, 2010 06:35 PM

                          I was so interested to find this thread! I just ate here tonight for the first time, and had recalled that I had read that the food went downhill. The food really was unremarkable, bland is the word I would use, absolutely. I looked at the salt baked squid and others but did not order them... I guess SLK might be the way to go for those dishes.

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                  phlyvette RE: paychecktoday Jan 30, 2011 05:59 AM

                  Most definitly no#1 tried differnt places in china town ,tricked twice was served as a salad.LHF gives plenty of squid and flaverful not mostly lettuce in sauce.No lettuce at all

                  2 Replies
                  1. re: phlyvette
                    Delucacheesemonger RE: phlyvette Jan 30, 2011 07:12 AM

                    Hope you are right. When last had were greasy and flabby.

                    1. re: Delucacheesemonger
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                      seagulls1 RE: Delucacheesemonger Jan 30, 2011 08:30 PM

                      You fans must check out my review of Mings in Hatboro. Their dry roast squid blew away peking ducks SBS.

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