Fuloon issues?
I read on another food site (seriouseats) that Fuloon has gone seriously downhill in recent months. I have not been in over a year. Has anyone been very recently? Any noticeable changes in quality? Is the chef still there?
The changes to their website are not encouraging.
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I've enjoyed several great meals there over the years usually overlooking the generally run-down and not-so-clean setting... But on my last visit in December it just seemed not only more run-down and dirtier, but the food lacked it's usual oomph.
Let's hope that in 2013, they can clean the place up and get back on track...
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I'm the editor of Serious Eats and don't remember reading or editing that. Can you tell me where you read it? Was it just a community generated comment thread perhaps?
We're here for lunch right now. Things look same as always, including staff, chef, menu. Haven't eaten yet, but will report back!
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Hadn't been since spring (it's not hot-weather food for me), but last night's meal seemed just fine. If it wasn't as vibrant as sometimes can be attributed to the power of suggestion making us hyper-critical, our dining companions not being adventurous, and us closing down the place on a Sunday night. Still tasty, certainly not "seriously downhill."
I'll be checking in more often now that it's fall. I got worried since they're my go-to place for Thanksgiving dinner.
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I was there pretty recently (a month ago) and I thought it was great. I will say that I thought it was almost too much Sichuan peppercorn in the mapo to the point that it tasted a little soapy, but everything was well-prepared. Crispy pork pancake, great garlic eggplant (I could have eaten another portion of that). I went based on recommendations here since I'm new to Boston, so I don't have past comparison, but it's been one of my Chinese food favorites.
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galangatron
Sep 5, 2012 11:37 AM
haven't eaten there in a few months but didn't notice any discernible change in the quality of the food
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davis_sq_pro
Sep 4, 2012 02:37 PM
I am not nearly as regular a customer there as I'd like (trying to watch the waistline and dishes like Jiang Pao Duck do not help), but on a recent visit my wife and I both felt like something was a bit off. The food seemed oilier and less vibrant than usual. The Kan Shue String Beans, which we've enjoyed numerous times and which we usually have no problem finishing, were woefully under-seasoned -- which is quite odd given that that dish is generally quite salty. And an order of dumplings tasted somewhat flat and maybe even old.
I figured it was just an off night, but your post definitely has me a bit concerned. Losing Fuloon would be a major blow to the availability of quality Chinese cuisine in the northern burbs.
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opinionatedchef
Sep 4, 2012 02:06 PM
man, you got me worried. so I called just now. diane is still the owner; she says chef and everything is 'still the same'. but we haven't been there for 2 months maybe. was all 'like always' when we were there. Gross new website though. She told me a few yrs ago that they have a big regular client base of Northeastern students. Maybe the chef takes a vacation when the students go away for the summer...? ( I really hope something like that happened- as a possible explanation why SE was not happy w/ it.)
