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The Ten Most Recent Comments By Gastro888

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Beef and bitter melon in black bean sauce over rice. Lots of garlic and black beans, please!

Gastro888 at 8:17PM on 08/01/08

From Serious Eats: New York

A Guide to Bakeries in Manhattan's Chinatown

Actually, milk cream buns are "nhyai wong bao", which is a long, oval shaped bun split down the center and filled with pipped cream and topped with flaked coconut. The name of "cocktail bun" is the literal translation of "gai mei bao"=cock's tail bun. Or chicken butt bun, if you will. (j/k). The gravy in the cha siu bao varies from bakery to bakery but most of the time it contains oyster sauce & soy sauce amongst other goodies.

Check out the smaller mom & pop bakeries along Mott. One place (can't remember the name, sorry!) specializes in mooncakes that have Chinese ham & nuts in them. Gooooood eats.

Anyone have any info on Mei Lai Wah? I hope they're not closed. They have the best cha siu bao plus they do "dan zat". It's a big fried noodle coated in maltose. You know those fried noodles that come with your carryout wonton soup? Supersize that, cover it with sticky maltose and that's your "dan zat". YUM!

For me, Fay Da is okay for the Japanese style cheesecake but between that place & Tai Pan - give me Tai Pan any day. I like the variety and the quality of the bread better. It's as close as I'll get to HK right now without hopping on a plane! :)

Gastro888 at 12:11PM on 04/23/08

Responses to Comments by Gastro888

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Thank you for participating, and congratulations to our winners:

arathi
Junie
schnitzel
gastronomeg
ReneeRobinson

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 7:06PM on 08/17/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

peanut sesame noodles, like they used to make 'em at the Chinese restaurant of my childhood. finding them again (the restaurant has closed) is my white whale . . .

jess in boston at 11:15AM on 08/05/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

An oldie, but still a goodie, 'Mongolian Beef'...and who said my choice had to be authentic.

aburke at 4:37PM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Soup dumplings

Elmig at 12:14PM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

ma po tofu!!

buona forchetta at 11:54AM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Steamed dumplings, General Tso chicken, Beef Lo Mein

Erinay77 at 11:51AM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Hm. House special lo mein. It isn't authentic, but it's pretty good. I do love some scallion chicken and steamed dumplings.

Stufsocker at 11:47AM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Any kind of crispy whole fish. If that's on the menu, and I can convince a few other people to share it with me, I'll get that every time.

deanneheather at 11:46AM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Peking chicken. I guess that's my most favorite.

This is a tough choice. Good noodles and dumplings are hard to beat. The real Kung Pao Chicken I had in China was amazingly good.

Josh Baugher at 11:18AM on 08/04/08

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Roasted duck, chicken, ribs, char siu, squid, etc. anything that's hanging in the window when you enter- it goes great with everything (rice, noodles, porridge) and by itself as well. Yum!

mchow at 10:53AM on 08/04/08