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May 15, 2013 01:03 PM

Intesting/obscure Chinatown dishes?

A friend and I have been doing lunch in Chinatown about once a month for 2 years or so, and I feel like we've had everything. (I also work downtown and have had many solo lunches.) There are definitely some dishes/restaurants we've missed and I'm looking for suggestions. If it's a common board rec, we've probably had it, but I'd rather err on the side of caution and have too many suggestions rather than too few.

We are both very adventerous eaters, so the more obscure, the better! Thanks!

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  1. My most favorite "obscure" dish is the Duck-stuffed Taro Root at Peach Farm. I always order it when I'm there.

    1. Not sure how obscure it is, but I love the giant clam stuffed with garlic and vermicelli, at Peach Farm. Sometimes you have to ask for it. They're a tad pricy and each sold separately.

      4 Replies
      1. re: Prav

        Peach Farm has those things?

        I *really* need to get around to translating their menu.... :-/

        1. re: KWagle

          It's a standard Cantonese style seafood preparation, you can ask for it pretty much anywhere that has a fish tank or a white tablecloth

        2. re: Prav

          Prav, that sounds good. Just to be sure that's different from the Scallops on the Shell w/ garlic and vermicelli at Peach farm? I've had those multiple times and they are excellent.

          1. re: Prav

            Had these with the clam or scallop before and always like it.

            They served it with a chopped conch yesterday; also a winner.

          2. The Pork Intestine with Pickled Veg at Taiwan Cafe and the Jellyfish with Beef Shin at Hong Kong Eatery.

            My best advice is to go anywhere and skip the menu, just look around the dining room and point at what looks good to you.

            1. I LOVE the Squab (pigeon) at Best Little Restaurant in Chinatown. While you are there the Baby Squid in XO sauce and the Pork, Long Bean, Lettuce wrap are also awesome.

              The Best Little Restaurant, Chinatown
              13 Hudson St #A Boston, MA 02111
              (617) 338-4988

              5 Replies
              1. re: StriperGuy

                Last time I was there that squid dish was off the menu.
                (sad face)
                But definitely +1 on the squab.

                1. re: ScubaSteve

                  Thanks for the suggestions. I went to BLR today. I asked about the squid dish and the waiter didn't know what I was talking about. So I guess it is off the menu?

                  We went with Crispy Fried Instestines, Jelly Fish and Duck Web, Fish and eggplant hotpot with XO Sauce and the old stand by, pork and bean lettuce wrap. (We've had the aforementioned squab and garlic spare ribs.)
                  Jelly fish and duck web was good, but was sliced a little thick and could've used more flavor/marinade.
                  Crispy Intestine was new to both of us, it was large intestine deep fried, served with a sweet, tangy sauce (kind of like ketchup with more vinegar.) This was surprising, it tasted like duck skin. Very good, defintiely something worth trying.

                  The Hotpot and lettuce wraps were good, up to typical BLR standards. Thanks for the suggestions and keep them coming.

                  1. re: tysonmcneely

                    I really like deep fried pork intestine when it's done well. I've never been brave enough to try the stewed kind, but it'll happen eventually.

                    That reminds me of something else I really enjoyed a few years ago, at New Golden Gate. It was called "fried milk" or "great crispy tasty," some kind of congealed pudding, a bit thicker than Greek yogurt, prepared in the form of a mozzarella stick. I don't know if they still have it, but it's worth checking.

                2. re: StriperGuy

                  Love those. Also (not obscure, but) have dreams about the garlic spare ribs.

                3. Great Taste has a few Chinese-Portuguese dishes (from Macau) such as Portuguese Chicken casserole with spaghetti. It wasn't fantastic when I tried it, honestly, but it was certainly unique.

                  Taiwan Cafe has lots of interesting dishes buried in its menu. Their preserved egg with tofu is one of the very best renditions of this dish. They also have good duck tongue, and an interesting fish prep, which I believe is listed on their menu as cod with soy flakes.

                  Jade Garden does a decent version of fried duck with taro (with lots of real taro, not just a little fizz on top).

                  I need to try that duck stuff taro root at Peach Farm though!

                  Pigeon can be found quite a bit around Chinatown. I had a particularly good version at New Shanghai a few years ago; not sure if they still have it.

                  Not so unusual perhaps, but the Hainan Chicken at Penang is very good.

                  2 Replies
                  1. re: lipoff

                    Okay, Sam, when I get back from DC we should arrange a late night trip to PF and work on translating their menu! If we have dinner at 8, and stay till 3, we should be able to get it all done. :D

                    TC had an eel preparation I really liked: shredded in a sweetish sauce with yellow chives and ginger. AFAIK, it's not on the menu after their renovation, but if enough people ask, they might resurrect it. Nobody I took there ever liked that dish, but *I* thought it was really good.

                    PF also claimed that they might have turtle or snake at CNY, but I've never followed up on that. :-(

                    1. re: KWagle

                      "Okay, Sam, when I get back from DC we should arrange a late night trip to PF and work on translating their menu! If we have dinner at 8, and stay till 3, we should be able to get it all done. :D"

                      Just wanted to say that I would watch a tv/YouTube show where a roving band of Chinese speakers go from restaurant to restaurant, translating the Chinese-only menus for the benefit of mankind. Ideally the troop would be from diverse backgrounds (diff regions in China, speakers who aren't Chinese, etc.) with much debating about and delving into the more obscure dishes. Kickstarter project perhaps?