AzianBrewer

In addition to the fusion of Fukien (Hokkien/Fujian), Shanghai, Hakka and other Chinese provinces, some dishes are result of the Japanese influence. Instead of using Shaoshing wine which is typical in mainland Chinese cooking, many Taiwanese dishes are flavored with rice wine or cooking sake. Tien-Bu-La: Taiwanese Tempura Or'Len: Taiwanese Oden Pe Dan Dofu: Taiwanese Hiyayako with Thousand Years Old Egg (Some folks put pork sung in it but I like it without)

Speaking of retro style Chinese restaurants....do you guys/gals remember the Chinese restaurants or take-outs with signs that said "Chow-Mein" or "Chop Suey"? I sure missed those retro....

My uncles used to own these types of restaurant back in the hay days..."exotic" cocktails and the tiki layout!!! That's it, I am taking my wife to King Yum for her birthday this Saturday. Haven't been there since the 80's. I guess I will stick to the Singapore Sling, Pu-Pu Platter and pershaps lobster with ginger sauce.

Gong Wan is the Taiwanese version of meatball not to be confused with the other Taiwanese meatball called "Mba Wan". The Taiwanese usually them in the MSG soup garnished with celery pearls (chopped Chinese celery) or in the Dan-Jai Mein.

I think this is great with a bowl of thick white jook (congee).

Thanks for all the advices...By the way, what's DF??

Thanks for awesome pics, Doc!

I will be in Mexico City by the end of June. Any good place to eat not to be missed? Also, I have heard story about MC and how tourists are the easy target of crime/scam. Is it really that bad? What is the best transportation getting to Condessa from the airport. Thanks.

I'm quite relaxed, but don't appreciate your casual dismissal of akwa's thoughtful post. Nevertheless if you think that Momofuku's food does not work, I'd love to hear specifically why you think so. P.S. And yes, I do think one could make the argument that the food at most of New York's top restaurants represents fusion. But the authenticity debate has been done to death elsewhere and certainly doesn't belong in this thread. ← This is an open forum and you don't have to appreciate everyone's opinion as long it is not a personal attack. And as for why MF's food doesn't work (for me)....simple, bland soup, shredded pork with very little flavor and the over used of hoisin in pork bun. I can find noodle shops in C-Town, K-Town and ramen shops around the EV area better than this place. There's a time when simplicity is the ultimate sophistication.

I think I saw it in Jas Mart and Sunrise Market.

AzianBrewer, Implying that Momofuku's food is somehow confused just because it's influenced by various Asian cuisines is absurd. By this logic, you must discount 80 percent of New York's best restaurants, not to mention the last thousand years of cooking around the world. Don't forget that Japanese ramen is already a product of fusion and that Thai food existed long before chiles arrived from the New World via Portugal. ← Relax jogoode...This is just one person's opinion. I am not knocking fusion cuisines (only if it is done right). All foods are fusion from a historical perspective. Yes, ramen was oringinally intro to Japan perhaps from China. The chasiu are not the Chinese charshu but they have perfected the art of ramen. The Japanese ramen are yellow not white as they served in Momofuku. By the way, 80% of NYC's best restaurants are fusion? Is this a fact or just one person's estimate?

french japanese korean chinese is not a gimmick if it is an honest product It's called confused.

That's what I'm thinking, I go to the East Village rarely and based on what I've read here, it seems like those who know, when it comes to Japanese food, know that this place isn't worth the fuss. If Ramen/Japanese food is not their speciality, then why are they copping the Japanese name and menu? Maybe it's Chang's reappropriation of what is, after all, a Chinese food? Especially when there are much better places like Menkuitei, Rokumeisha, Saburi, Menchankotei... I heard there is even a US branch of a popular Japanese ramen chain out by the Yaohan Mart, anyone been there? ← I just think Momofuku is a "fusionized" noodle joint.

At this restaurant, yes. Not in the rest of Jersey or even for most of the US. Most sushi restaurants except for the very top tier serve the green dyed domestic grated radish paste, which is -not- actual grated wasabi rhizome. It should also be emphasized again that Sakura Bana is totally Japanese owned and operated -- many Sushi places in NJ are owned by Koreans and Chinese. Not that there is anything wrong with that mind you, but a Japanese-owned and operated sushi restaurant is going to be a much more authentic experience for the most part. ← Jason...how's the price of this place???

I might not like the food there but the staffs are always friendly.

Hiro-The Chinese called this white fungis or "Bai-Mu-Er". It is used for stir fry, soup and sweet soup.

It's actually her PS2...she's a game nerd. Here's what the Mrs. made...Banana Cake(Bread) with Raspberry Coulis.

Valentine's Day is overrated anyway. Go home and hook up the Playstation with the Mrs.!

Crush it and use it as one of your "secret" ingredient of dry rub for smoked ribs!!!

But black beans do add a bitterness to the dish. Is this a Toisan style?

This is an all time classic Cantonese dish with the egg or without the egg. I ordered this dish at this restaurant in NYC and whoever cooked my order is high on coke for adding fermented black bean. Is there a variation of beef with tomato calling for black beans and other ingredients?

Are you talking about the round shaped rice roll with stuffed with pork? That's like the Vietnamese version of Jung-Tzi.

I think they homemade the nam this year. I will ask them for the recipe.

Visited the in-law last week and stay for a modest New Year's dinner, Vietnamese style. The orange colored parallelograms are Vietnamese shrimp pate The pink squares are Vietnamese ham with slice garlic, chilli pepper and black pepper The beige stuff is pork pate The black rectangular slices are jellied pig ears. Vietnamese braised pork slices. Very garlicky... Sticky rice wrapped in banana leaves and stuffed with mung beans, pork and sesame seeds, traditionally eaten during the Lunar New Year (Tet). A cousin of the Chinese/Taiwanese "Chung-Tzi". Soy sauce chicken Vietnamese style. Very heavy in fish and Maggie sauce which I don't care much for. I still prefer the Cantonese soy sauce chicken. We also had Vietnamese spring rolls, bahn hoi (Vietnamese vermicelli- shown in top pic), mixed greens with lemon basil (Vietnamese salad-shown in top pic) and stuffed fish stomach soup and pork stew later on.

You guys had chow fun at a Szechuan restaurant?? Go for the the wontons with red oil and dan dan noodle. Skip the wine and pass the bai-jou (Chinese moonshine) around. It will bring out the "Ma-La" (tongue numbing and spicy) experience.