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Dec 26, 2011 08:58 PM

Jai Yun, still around?

and pretty darn good?

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  1. Yes. Nothing like it anywhere on this continent.

    5 Replies
    1. re: Chandavkl

      What there ought to be is a chowdown there soon arranged in advance such that Chef Nei woiuld not to just do his deconstruction of the 'warhorses' of Chinese cuisine. As I've stated before, I think his versions of those dishes are the best ones I've had, but he has such talent and vision, it ought not be confined to making the best kung pao chicken and so on.

      Given how slow his business has been the few times I've been able to afford to go, he would be well served to do a cooking class during the day where someone can translate for him. He needs marketing help. He really is singular and seems very gracious.

      1. re: Ericruo

        I've never been served anything there that seemed deconstructed to me, and I've had a lot of dishes I haven't encountered elsewhere (though my experience of Shanghai cuisine is limited).

        1. re: Robert Lauriston

          I was thinking about his take on orange beef, a staple of Hunan cuisine, that often appears gloppy and sweet hereabouts, and turns the beef into a fried chip, has the orange infused into the flavor - he must be infusing the zest?, and then steeps adds just a kiss of oil into which sichuan peppercorns have been infused. Each flavor is clear and yet harmonious.

          1. re: Ericruo

            I think his orange beef is a pretty traditional for the Sichuan style. Hunan orange beef is the gloppy one.

            1. re: Robert Lauriston

              Yea. I think I agree with Enrique that it is a great version of orange peel beef as well as additionally he cooked up the best rendition of sauteed or is it fried Chinese eggplant that I may have ever had.