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Bo Ky – Good Chiu Chow Noodle and BBQ Restaurant in Chinatown

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**For full post and pics**: http://www.lauhound.com/2010/12/bo-ky...

I never really understood why Bo Ky and New Chao Chow never really get mentioned when people talk about Chinatown. They are two of the better restaurants in Chinatown. They are also the only restaurants that serve Chiu Chow food (潮州, Chao Zhou, Teo Chew). Chiu Chow is a city in Eastern Guang Dong. Even though they live in Guang Dong, Chiu Chow people have their own dialect that is much different than Cantonese and their own cuisine. They are known for a many dishes such their rice porridge, lu wei 卤味 (soy sauce braised meats), noodle soups and use of fresh seafood among other things.

It’s definitely one of my favorite Chinese cuisines, but it is quite difficult to find it in New York. In fact there are only three places in NY that serve it: Bo Ky, New Chao Chow and Chao Zhou in Flushing. I grew to really appreciate it when I studied abroad in Asia. It is probably the second most popular food in Hong Kong after Cantonese food and it is probably the tied for first place as the most popular food in Singapore along with Hokkien food. Generally, their food is a little lighter than Cantonese food. You can see a couple of other Chiu Chow posts on my blog as well (http://www.lauhound.com/category/chiu...). The Chiu Chow restaurants in NY have some Chiu Chow noodle soups and lu wei meats, but the rest of the menu is mainly Cantonese. So unfortunately the breadth of Chiu Chow food is not really available in NY.

Bo Ky is owned by Chiu Chow people from Vietnam (hence the Vietnamese listed on their sign and menus). There are a lot of Chiu Chow people in Southeast Asia, so you will often find them in Vietnamese areas. For example, there are many Chinese-Vietnamese restaurants in Little Saigon in Orange County, CA where the food is technically Chiu Chow, but definitely has some Vietnamese influence. It also happens to be delicious.

Bo Ky has typical Chinatown décor, which means there isn’t much. The waiters are nice although the service is quite brisk.

On to the food:
- Chili Oil: Bo Ky has the second best chili oil in Chinatown (New Chao Chow has the best), the reason it’s so much better is partly because they make it themselves (you can buy it to go at the restaurant), but also because they use ground up dried shrimps in the chili oil which makes it so much better. They also have some ground peanut and sesame seeds in it. I use it quite generously when eating their noodle soups a long with the vinegar that has peppers in it, it really takes their noodle soups up a notch. 4.25/5
- Cambodian Noodle: I’m not sure why this is called Cambodian Noodle on the menu as it is definitely a Chiu Chow dish. In Singapore, this is called bak chor mee (in Mandarin its called rou zuo mian). It’s a noodle dish that is served in a bowl with noodles, minced pork, bean sprouts, slices of pork, shrimp, scallions, these golden fried onions and fish balls (there is some variation in toppings, but this is how they serve it here). They then serve a fragrant semi-cloudy pork stock soup on the side. The noodles are called mee pok (麪薄 mian bao in mandarin). However, for some reason the menu only offers rice noodles or thin egg noodles. What you need to do is ask them for the soup on the side and for mee pok and then you will get this. The version here is pretty decent although the soup is a bit saltier than it should be and not quite as fragrant as it should be (New Chao Chow’s is a bit better). The noodles are served nice and al dente and the toppings are good. I wish they put in the vinegar and chili oil like they do in Singapore, but I highly suggest adding both to this dish as it is an integral part. Overall, it’s very tasty. 4/5
- Fish Ball Noodle Soup (Yu Wan Tang Mian): same thing, but only has fish balls, scallions, minced pork and golden fried onions. It’s good but I prefer the bak chor mee. 4/5
- Country Style Duck (Lu Wei Ya): you will see ducks and chicken hanging up in the window here except you will notice they look different than other Cantonese BBQ places in Chinatown as they are a dull brown sort of color, they actually look much less appealing than Cantonese versions. However, this a case where looks are very deceiving. The reason for the dull brown color is that these are braised in a soy sauce. The result is great, the meat is very flavorful and the skin is really delicious. The flavoring here is excellent, the meat and skin are delicious. The only knock is that there isn’t enough meat on the duck (New Chao Chow’s is better). They also give you sweet pickled radish on the side which really goes well with the duck. This is a very solid dish. 4.25/5
- Country Style Mixed Meat: same thing, but it’s all offal, so liver, intestines, tripe etc. It’s good as well, but I prefer the duck 3.75/5
- Fried Tofu: I’m not sure this is on the menu, but it’s listed on the wall with pictures of it posted everywhere. It’s freshly fried tofu triangles with broccoli served on top of a tangy soy sauce. This dish is quite good, but I think my GF liked it more than me. It is still worth trying though. 3.75/5

Overall, Bo Ky is quite good although New Chao Chow is better and I’ll be reviewing them soon. I definitely recommend trying it out.

New Bo Ky
80 Bayard St, New York, NY 10013

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  1. Dude, I am in awe. Another great review.

    1 Reply
    1. Great report. I never knew that you can get the Cambodian noodles dry with the mee pok. Thanks for the good tip, I will try this the next time I head down there.

      Bo Ky has been a staple of mine for a long time, very good price to deliciousness ratio. I think it doesn't get mentioned because it has been around a long time and isn't on the list of standard recs people always seem to give on here. That is a shame because it is good.

      As a side note, they sell that chili oil to go. I have been known to spread it on toast in the morning.

      2 Replies
      1. re: MVNYC

        yah i had heard they served mee pok, but its not on the menu and even the chinese name is something different on the menu

        1. re: Lau

          I think I've heard them call these noodles "cho mein" at New Chiu Chow.

      2. Have you been to Grand Bo Ky?

        Grand Bo Ky
        216 Grand St, New York, NY 10013

        2 Replies
        1. re: AubWah

          They are pretty much the same from my experience.

          1. re: AubWah

            i havent but it is the same owners i believe, never looks as busy though original....it is closer to where i live so i should try it

          2. Another fabulous report, LauHound!
            I look forward to the next review; as I recall, there was a rather robust dicussion of Chiuchow cuisine here a few years back..I looked for it and lo and behold--you began the thread!


            1 Reply
            1. re: erica

              oh yah i forgot i wrote this....im going to re-review new chao chow soon

            2. If we put a larger group together, could you recommend the next couple of dishes to explore the cuisine?

              10 Replies
              1. re: Purlie

                well unfortunately like i said, this restaurant really only has noodle soups and the braised meats as being representative of chiu chow cuisine, its not really a family style place (new chao chow is the same deal except it has a bunch of cantonese food as well).

                you can see the menu:

                i wish there was a real chiu chow restaurant that had more offerings besides noodle soups and braised meats. You can see a chiu chow restaurant in LA that i like alot: http://www.lauhound.com/2010/09/seafo...

                1. re: Lau

                  Yeah. I think Chao Zhou in Flushing has a lot more large dishes for people to share. Still, when I used to spend more time in Flushing, the things I liked best there were the Soy Sauce Chicken, which I frequently took to go, and their noodle soups.

                  I look forward to your review of New Chao Chow. My favorite thing there is their Curry Chicken Noodle Soup, which I believe is made with rice sticks.

                  1. re: Pan

                    well the soy sauce chicken you're speaking about is probably the lu wei i described earlier as i know chao zhou has it, ive had it there before, but although i don't remember how it was b/c it was quite a while ago

                    most of chao zhou's dishes are cantonese dishes, i've eaten there several times, but not for quite a while.


                    chao zhou, new chao chow and bo ky are somewhat similar to the small lu wei, noodle and congee shops in hong kong albeit with less selection

                    ill try to find some pics of what typical chiu chow food looks like and ill show post it up

                    1. re: Pan

                      here's a couple links to a well known chiu chow restaurant in HK, lots of pics, chiu chow food doesn't look as pretty at cantonese food, but again looks deceives, its very good

                      here's probably one of the most famous chiu chow noodle and bbq shops in HK

                      1. re: Lau

                        Thanks for the explanations and photos. In particular, the ones from Hung's Delicacies look awesome to me!

                        1. re: Pan

                          i found a good wiki article that has a pretty good explanation of the cuisine


                          1. re: Lau

                            I am a regular at Grand Bo Ky. I really like their cuttlefish balls. Do you think they make them or buy them by the bag full?

                            Grand Bo Ky
                            216 Grand St, New York, NY 10013

                            1. re: AubWah

                              hmm dont know, never tried them, id have to try them....most of the ctown places don't make their own

                              1. re: Lau

                                on the menu the only balls advertised as homemade are the "homemade beef balls" The cuttlefish, shrimp, fish balls etc. do not, but the cuttlefish balls taste so good I wonder if they are

                                1. re: AubWah

                                  great report, i've been going more often now that the temperatures of dipped down. my favorite is the beef brisket noodle soup, verrry comforting.

                2. I am so glad you wrote up this review. Off and on I have been going there for almost 20 years now, the stewed duck has always been wonderful and so are the chili sauces, red and green. There used to be another chao chow restaurant nearby that served stewed goose and was my first choice but unfortunately closed over a decade ago. I reallyt miss it.....

                  3 Replies
                  1. re: mimolette

                    Their fish skin dumplings are amazing, also the silver needle noodles

                    1. re: i8NYC

                      "well unfortunately like i said, this restaurant really only has noodle soups and the braised meats as being representative of chiu chow cuisine, its not really a family style place (new chao chow is the same deal except it has a bunch of cantonese food as well)."

                      Lau, while I agree overall with the variation of cantonese food for the rest of the menu, I think it's a little unfair. Even though it maybe cantonese, where the restaurant stresses different size, amount, seasoning, or ingredients, Bo Ky's remaining menu are chiu chow in spirit, or a sort of chiu chow take on the cantonese versions. For example, if you get the dumplings, it's definitely distinct and different from the around the corner cantonese spots. Or their curry chicken is different from thai or vietnamese or whatnot (though I'd say it's much closer to the vietnamese style).

                      By the way, I completely agree on the chili. There was a time when almost every restaurant made their own chili. That most places resort to a store bought bottle these days is a sad sign.

                      1. re: villainx

                        well i guess that is fair in that it is sort of chiu chow influenced cantonese food, but there is alot more to chiu chow food than noodle soups and lu wei and none of that is offered here unfortunately which was the point i was trying to get across

                  2. I'm not sure how I missed this thread when you (Lau) started it last month. However, I just wanted to chime in that I've been going to New Chao Chow since 1984 (when I worked nearby)and its still my default for a soup and roast meat (or poached chicken w/ginger & soy) lunch if I'm ever in the area. I have to admit that I've never realized that Bo Ky is also Chiu Chow & now I'll have to try it. The mixed seafood or mixed "meat" (offal mostly) noodle soups are excellent and the hot oil (as you say) and vinegar based fish sauce are always right on the money at N.C.Chow. Price is right too.

                    New Chiu Chow
                    111 Mott St, New York, NY 10013

                    1 Reply
                    1. re: Steve R

                      i like both places, but i like new chao chow a little better, i basically get the same dishes, but i think the duck is better at new chao chow and i like the broth better at new chao chow as its more fragrant

                    2. i used to eat at chow chao all the time. not so much. back then i had no idea about different chinese cuisines, except int he broadest brush strokes.

                      what dishes are best there, that exemplify the cuisine?

                      1 Reply
                      1. re: thew

                        same thing that's in this post, i get almost the exact same thing at new chao chow

                        i'm going to post about it soon, i just need to take some pics first

                      2. I love this place Bo Ky on Grand, and for a time would get breakfast there, being one of the first customers after they opened and ordering 河粉he fen, with intestine of pig, and other assorted items that included goodsized pieces of various seafoods and vegetables. That dish I ordered for breakfast daily was the 潮州 河粉 Chao Zhou He Fen, and the pleasures of having the wait staff ask it you want it in soup or with no soup is great, because if you get it dry, clear brothy soup is served in a separate small bowl, to drink or add as you like to your bowl of nooodles. I had their 卤味鸭 lu wei (soy marinated) duck, and that is always nice to have from a restaurant that does it just right.

                        Your introduction to the reader to this most interesting location, Chao Zhou 潮州, located in Eastern Guangdong not too far from the coast, is very good.

                        Chaozhou is basically an old city in, Chinese called 古城 gucheng.

                        Chaozhou's culture is very unique to say the least, and they have a presence in other parts of Asia such as Vietnam, as they have a migrated, the phenomena of overseas Chinese, 华桥 huaqiao, and they have kept a continuity with there culture in these place. Bo Ky is a fine example, and its nice to talk with the staff, who most I have met come from Chao Zhou. A good opportunity to tell them how much one might appreciate 潮州文化: the culture of Chaozhou.

                        Grand Bo Ky
                        216 Grand St, New York, NY 10013

                        15 Replies
                        1. re: jonkyo

                          bo ky on grand is the 2nd branch, i actually think the one on bowery is slightly better, the execution on the cooking is better. i like bo ky quite a bit, i eat there reasonably frequently. their lu wei is surprisingly quite good, i wish they had a more meaty duck, but their marinade is very good.

                          singapore and malaysia have very big teochew populations although the language is dying in singapore b/c the gov't presses mandarin as the main chinese language spoken but the food is very much still alive....i absolutely love their food, i wish they had more of it in the US

                          1. re: Lau

                            I had not been there in a while and your article on your blog inspired me to go just earlier, and the friendly Chaozhou waitress who always served me said 'long time no see'.

                            I was very curious about what was on your blog under a photo,some noodle called mee pok, which does not, I found out, appear on the menu. So I asked for it. It is delicious yellow noodles and they do not cook them to get soft, making them a bit chewy, or at least my order was, but I did not mind at all.

                            Since I ordered mee pok the portion was smaller than the He Fen, and I really appreciated that as my stomach does not quite find the ability to contain all the noodles in the big bowl of He Fan.

                            I had my mee pok dry, in Camodian Style, rather then my usual Chaozhou Style, and added some of the hot red sauce spice and the green pickled chili, and it was great.

                            I am not quite sure where the Bowery Shop of Bo Ky is.

                            1. re: Lau

                              Now I am a hot food lover, since long time, and used to eat hot food morning to night, well before I landed in Hunan.

                              Hot sauce placed on tables in Chinatown NYC has become ubiquitously the Vietnamese sauce and this just kills variety in establishments, as if the communist party has made it standard. Sriracha hot sauce is full of sugar and really overrated as a hot sauce and of course loved by Ameircans. Som of that companies other hot sauce products are good but not this squeen bottle one.

                              I never had a problem satifying my palate in Taiwan, of course Hunan, Vietnam and other places in Asia, but my diet is significantly so different eating in Chinatown nyc.

                              The place is terrible for the hot food lover, and a person from Hunan would certainly die here, parish due to neglect of what they have know since they were little.

                              Even Legend on 7th street, a Sichuan place fails (http://www.legendbarrestaurant.com/).

                              Luckily, with the mix at Bo ky of both hot sauce with ground chili and the pickle green chili, there is some hope.

                              If you know of some place for good Hunan standard hot, please let me know. Would greatly appreciate.

                              1. re: jonkyo

                                so im not actually sure why its called cambodian style at bo ky b/c the dish the way i get it is the normal teochew style. The dish is called bak chow mee (ruo cuo mian in mandarin) and its normally served with the mee pok and usually served dry (soup on the side). if you went to singapore that's how they eat it and I'm almost 100% sure that's how it's eaten in swatow (shan tou). It's one of my favorite teochew dishes

                                here's a lots of posts about it on a really popular singapore blog: http://ieatishootipost.sg/search/labe...

                                as far as hunan food, you're in luck:

                                1. re: Lau

                                  Well, I just ate there again, due to the intensity of the chili, and the noodles that are yellow, a bit thin, not too wide: mee pok.

                                  One the menu there are two dishes that read in English "Cambodian" (noodle) but only one has the Chinese 金邊 Jin Bian, the Chinese word for Cambodia, and that is the one on the right of the top of the page, if I remember correctly.

                                  Again, this is something of an interesting, perhaps not so important question, or is it? If we are eating a dish that is identical to the Chaozhao dishes in 新加坡, then who knows, perhap it is the fancy of the owners to use Cambodia. Inquiring would be harmless.

                                  All of the noodle offered on the menu as appears on the very bottom of the menu are the following with no English, and served with the respected pictures are 粿條 guotiao guo meaning cake 、粉 fen、米粉 mifen 面同價 miantongmai,銀針粉 yinzhfen (silver thin)、粗面 乾撈面 gan lomian。The only noodle I have had there is hefen 河粉 但潮州人叫粿條 (Choazhou people say 'guotiao') and mee pok.

                                  Here is a web piece on a Bayard Street's 泼记 Bo Ky, below Canal, with English and Chinese in the comments sec:


                                  and with the reference to the above selection on the bottom of the menu, with discussion on 河粉 vs 粿条。Mentioned is Malasyia and Singapor as references for what Chao Zhou people call 河粉,and that is 粿条。


                                  The only noodle I have had there is hefen 河粉 and mee pok.

                                  Here is another web info on Bo Ky(波记潮州小食) I hve not really looked at these but they may offer some answers to th curious eater.



                                  Thanks for the Hunan link.

                                  1. re: jonkyo

                                    no its not important at all really just curious

                                    btw it was a typo its "bak chor mee" not "bak chow mee" in teochew and mee pok is mian bao 麪薄 / 面薄 in mandarin

                                    1. re: Lau

                                      Well, as an anthropologist, I do find things like this important, though of course not the end all. Like yourself I travel and the food is something I am always looking into and eating.

                                      Just the other night I hd a taxi driver from Ivory Coast, and that is in West Africa. A dish I had in Senegal is called Mafe, and as we got talking I asked him where I can find Mafe in NYC, and he told me and address, and I learned that night that Mafe is not only eaten in Senegal and Mali but in other places in the region. It is a peanut and meat based stew that goes over rice, using the scotch bonnet pepper, bright or dark red, shaped and sized like hebanaro, and just as hot.

                                      Anyway, that you for telling me the Chinese for mee pok, because the fiendly Chaozhou waitress could not. 面薄 I have not really been familiar with.

                                      That name for noodle may be very particular to Chaozhou, I do not know.
                                      Here is some inquire after how to make it with soup, quite a nice recipe:

                                      I did not want to go to Flushing for Hunan food, so thank you for the Lexington Ave tip.

                                      1. re: jonkyo

                                        ive never heard of mee pok outside of teochew cuisine, so im not sure it exists out side their cuisine

                                        yah i think ull like hunan manor and the people that run the place are really nice

                                        1. re: jonkyo

                                          Where's the place to go for mafe?

                                          1. re: Pan

                                            Mafe is a Senegalese and West African dish eaten also in Mali and other places.

                                            It can be found at:

                                            Joloff Restaurant
                                            A Taste Of Senegal...
                                            930 Fulton Street, New York, NY 11238 | (718)-636-4011 |

                                            The Joloff are one of about 7 ethnicities in the region of Senegal and Gambia.


                                            Africa Kine Restaurant - Lamb Mafe - New York,
                                            256 W 116th st New York, NY. ... Lamb Mafe @ Africa Kine Restaurant. More ways to share iPhone, Android, Windows Phone, Instagram, Email, Blackberry ...

                                            Africa Kine
                                            256 W 116th St, New York, NY 10026

                                          2. re: jonkyo

                                            Hunan Manor has been fairly well reviewed on this board:


                                            Hunan Manor
                                            339 Lexington Ave, New York, NY 10016

                                            1. re: jonkyo

                                              Actually, the word in Cantonese for Mee Pok is pronounced as "choh meen" which literally means "rough noodles". You might be able to locate it much easier than FYI.

                                              1. re: Gastronomicon

                                                yah thats probably more helpful since cantonese is the lingua franca there

                                        2. re: Lau

                                          Just wanted to say thanks for recommending this place. My parents are Chiu Chow Chinese from Thailand (where there is a huge Chinese population) and my dad used to make roast duck at home. We lived in a rural part of the US so I was pretty disconnected from Chinese culture. I always used to think it was just his own style of cooking duck, but when I went to Bo Ky and had the country-style duck I was amazed because it tasted just like what my dad made! It's not at all like the BBQ duck you get at the Cantonese joints.

                                          1. re: pravit

                                            glad you enjoyed!

                                            chiu chow people are among the most prevalent in southeast asian countries. That style of braised meat is called lu wei and when you go to areas with large amounts of chiu chow people it's very readily available, i used to eat it all the time when i was in singapore. I think its absolutely delicious

                                  2. Stopped by here today for lunch. I thought the "Cambodian" noodle soup was fantastic. I had the rice noodles with broth over the top with a generous addition of chilipepper sauce from the table. Perfect thing for a cold, arid day in New York City. Thank you for this recommendation, Lau.

                                    New Bo Ky
                                    80 Bayard St, New York, NY 10013

                                    3 Replies
                                    1. re: foodmonk

                                      glad you enjoyed, try the duck out too next time

                                      1. re: Lau

                                        Will do. Just want to make a couple of notes for other folks who haven't been here yet. As noted the atmosphere is very basic and a bit dingy (although they do have a Health Dept. "A" rating).

                                        The service was friendly, English-speaking and brisk. My solo dining experience here was as follows: 1) I asked to be seated. 2) I was sat down at a large round table where an elderly Chinese gentleman was already halfway through his meal. 3) The proprietor/waiter hovered waiting for me to order and 4) My noodles showed up in about three minutes.

                                        A younger Chinese-American woman joined us at the table a few minutes later and there was some confusion before she admitted that she didn't speak Chinese well enough and had to order in English.

                                        It took me about ten minutes to eat my soup and I was immediately presented with the bill, which I paid and then I was out the door.

                                        So -- if you are a party of one, just ordering noodle soup, you might expect your "dining" experience to be extraordinarily brief. :) This isn't a complaint -- just noting that at a busy lunch time, this definitely seems like an in-and-out sort of place. I suspect this is typical for this kind of joint.

                                        New Bo Ky
                                        80 Bayard St, New York, NY 10013

                                        1. re: foodmonk

                                          this dish is cooked very fast, if you want to see it cooked go to 2:20 of the video and you can see them cook this dish at breakneck speed

                                          the stall in this video is called hill street tai hwa is probably the most famous bak chor mee place in singapore and its really good, i went there last time i was in singapore:

                                    2. did new chiu chow move or its done?

                                      New Chiu Chow
                                      111 Mott St, New York, NY 10013

                                      14 Replies
                                          1. re: Lau

                                            what is the best way to enjoy the duck? over rice, in a soup?

                                            1. re: AubWah

                                              i just eat it plain as a side to the noodle soup dish i get, i wouldn't want it in a soup b/c it was dilute the flavor of the marinade

                                              it would be good with white rice though

                                              1. re: Lau

                                                what noodle soup dish do you get? i've enjoyed a curry soup with their great egg noodles as well as their beef stew one that comes with carrot chunks, etc with the ho fun noodles.

                                                1. re: AubWah

                                                  the same one that i wrote about in the original post that's the reason i usually go to bo ky

                                                  1. re: Lau

                                                    yea that looks so complicated to order i'll try but i'm not holding my breathe

                                                    1. re: AubWah

                                                      well all you have to do it get the cambodian noodle soup, tell them soup on the side and ask them for "mee pok"

                                                      asking for mee pork is the most complicated part and if they don't understand that for some reason then just get it with rice noodles or egg noodles

                                                      1. re: Lau

                                                        Just to clarify, the Singapore version ( bak chor mee ) the soup and noodle are served AND eaten separately? I've not tried it this way and it sounds interesting.

                                                        This combodian noodle soup here has been the dish of choice that more than adequately fulfilled my pho cravings. But I have always had it as noodles in the soup with very generous scoops of house chilli oil and pepper/vinegar mix. These condiments are an integral part of this soup IMO, and as I have moved out of town recently, I buy - along with other takeouts - several bottle of them whevere I visit the city.

                                                        Agree that their country duck is special. They also do mustard green just right.

                                                        1. re: Kurtis

                                                          you can get it both ways, but its more typically on the side

                                                          1. re: Kurtis

                                                            Served separately?--Mostly.
                                                            Eaten separately? ???

                                                            1. re: diprey11

                                                              i eat them separately, but kind of like one bite, one sip of soup kind of thing....i also add a little soup to the bowl

                                                2. re: AubWah

                                                  If you do a search on google for 薑母鴨 (jiang-ginger/mu-mother/ya-duck) you will find a uniquely Taiwan style of duck that is of a large family style soup with much ginger. (google: 薑母鴨台灣)

                                                  Other locations may have this preparation also, though it is quite easily found in most locations rural and urban in Taiwan.

                                                  It might be found in Flushing or even Chinatown, just have not looked.

                                                  1. re: jonkyo

                                                    never had this, but it looks great

                                            2. Ate here for the first time today; had the Country Style Duck. Another excellent rec, Lau! l was going to take you to task for not adequately preparing me for the sublime deliciousness that is the marinade on the duck, but really, how could it possibly be done justice in mere words? Truly it is the nectar of the gods. lt should be used to make a chewing gum flavor, so l could just have the taste in my mouth at all times.

                                              l had an all-Lau day today, as l hit Kam Hing for sponge cake and iced coffee after Bo Ky. Really, really good, and how can you beat $2.20 total?

                                              Thanks once again!

                                              6 Replies
                                              1. re: howdini

                                                glad you enjoyed

                                                they make it a bit different than the authentic version (its more heavy handed), but i think its very tasty

                                                Try the Cambodian noodles next time too

                                                  1. re: Lau

                                                    I had to go to Lendy Electric today, just a block west of Grand Bo Ky: the snowy weather made it a perfect day to try the Cambodian noodles. Absolutely fantastic, especially when doused with the hot oil and vinegar.

                                                    It was funny when I was ordering: the waitress didn't understand what I was asking for when I ordered Mee Pok; she kept pointing at the two types of noodles pictured on the menu. I was persistent, though, and she finally called the owner over, a very nice and pleasant man, who knew instantly what I was talking about. Turns out the waitress was from mainland China, and didn't know what mee Pok was. I think it's called cho mien in Chinese? That's what another waitress said.

                                                    Anyway, Lau, if you'd be so kind as to just leave a trail of bread crumbs behind you for me to follow as you dine on the LES, I'd much appreciate it!

                                                    1. re: howdini

                                                      haha glad you enjoyed...most non-chao zhou people from the mainland would not know what mee pok is

                                                      1. re: Lau

                                                        My wife and I ate there last fall, as per your instructions: mee pok, soup on the side. I think we also had the tofu and broccoli. It was a great meal, all for the princely sum of $25, tip included!

                                                1. Made another visit this last Sunday. Great bowl of soup. Still the same no-frills atmosphere. Busy right after it opened.

                                                  1 Reply
                                                  1. re: foodmonk

                                                    its always pretty much exactly the same

                                                  2. I disagree that Bo Ky is always the same. I had been going there for soup for almost 20 years and it was the same for the longest time. Then about 2 years ago, they opened another outpost and the soup broth at the original place changed. So did the wontons. The broth, though quite salty, used to be full of pork and chicken flavors, heads above any other pho place. The wontons, seemed homemade, not the most attractive, but well seasoned with a tiny shrimp in the center. The wrapper, a bit soft but silky and nice. Now the soup broth is weak, (at both places) and the wontons are sturdy, thickly wrapped, bright yellow factory made things. I used to talk to the owner every time he was there, very nice. Such a shame, I don't go there any longer. I make my pho at home.

                                                    2 Replies
                                                    1. re: chervil9

                                                      wontons: its been so long since ive had the wontons that i cant comment

                                                      pho: i dont get pho there (i never thought their pho was good) as pho in NY ranges from terrible to mediocre unfortnately

                                                      The dishes i got in the post above have tasted the same for a long time, i eat here somewhat regularly. The only other things i get there are the hae chor (fried shrimp paste balls) and satay noodles which also taste the same. this i need to write an update

                                                      1. re: chervil9

                                                        I don't get pho or wontons here but the other soups seem the same to me. I haven't been since the spring though. Perhaps tonight might be a good night for soup to investigate

                                                      2. i bought some chili oil from the Bo Ky on Bayard St last week -- good stuff...

                                                        As a sidenote, i think i am going to start doing that before i go to Cafe HK...Cafe HK has never had chili oil, only a innocuous red chili sauce, which i was used instead...but on our last visit, they seem to have switched/downgraded red chili sauce brands to something which looks nasty and artificial...so from now on, i'll just bring my own from Bo Ky

                                                        1 Reply
                                                        1. re: Simon

                                                          yah i love chiu chow chili oil, its the best