This week we head west for western food. Not an 'omlette' with sweetish tomatoes and huo tui dressed up as bacon - but real western food from the people who should know: the state office for Xin Jiang. There will be lamb, and nang and for those with a logical bent we can order two xiao da pan ji.
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Submitted by richardp on Thu, 2008/08/28 - 15:50.Ken Mallot recommends Fuku. And by the sound of the name they have all sorts of goodness stored 'up in there' to attempt a sentence construction of his native Baltimore.
Again quoting Ken, this place has: "Good 水煮鱼。 Great 酒烧茄子。 Great wasabi 菠菜。 Great mushrooms. Also, very good curry beef or chicken. Other stuff too."
Which should leave us in no doubt as to the feast in store.
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Submitted by richardp on Wed, 2008/08/20 - 18:44.It has been a while, but after much requesting, we are back on the scene - just in time for the Olympics. Friend Serwat has a nephew in town, who is not the inadvertent focus of our meal. Let us exalt him in his new found stardom.
The mainstay at Xiao Guan is fish in a metal bowl with sour soup - this was good but not outstanding. The dishes from the a la cart menu though are really excellent. Delicious, fragrant and with nothing overdone.
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Submitted by richardp on Tue, 2008/08/05 - 11:48.| For those loyal diners that have missed my email follies... I am in Japan until mid June. Though I am organising dinners here they are generally for myself. I will get back to it on my return. |
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Some people do not like dumplings and dim sum in general. This weeks choice, like the spit receptical on a tuba, is not without its purpose. If you are not of the mind that joy comes in mouth sized pieces in bamboo baskets, take a good hard look at yourself and ask: 'What do I really contribute? How is this mortal campaign waged any more successfuly for my contribution?" Or something like that. Write your answer in less than 500 words on recycled unlined A4 paper, in black ink, bind with a crimson ribbon, and return it to me. Judgement will be swift.
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Submitted by richardp on Thu, 2008/05/15 - 12:38.This place turns a good hand at a broad variety of shaanxi food. But the real reason to come is the biang biang mian... big, thick wide noodles with a good selection of spices and a tasty broth. This dish is perhaps also notable for the ridiculousness of the character that represents it. I introduce the biang:
Sourced from: http://en.wikipedia.org/wiki/Biang
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Submitted by richardp on Thu, 2008/05/08 - 18:38.There is no dinner this week - I am off to the wall. Feel free to eat amongst yourselves.
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Submitted by richardp on Fri, 2008/04/25 - 13:03.Brethren, I have strayed from the path: two weeks in a row now we have flirted with foreign fancy. It is time to bring it back, keep it real, remember our roots and head for the hutongs; to Private Kitchen (细管胡同私家厨房) for some classy Guizhou and Sichuan fare.
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Submitted by richardp on Wed, 2008/04/16 - 12:33.It's Wednesday afternoon and you are thinking to yourself: "What am I doing with my life? Why have I submitted myself to this life of struggle? Shouldn't I be cruising the Mediterranean on my own yacht? Shouldn't I be fighting along side my Zapatista comrades for freedom? Couldn't I be arguing the finer points of Chablis with the hipsters of Paris? Why, how, have I missed out on all of this?"
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Submitted by richardp on Wed, 2008/04/09 - 16:06.Pizza... mmm who does not like Pizza?
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Submitted by richardp on Wed, 2008/04/02 - 17:44.
