April 25, 2015

Happy Fortune Chinese Restaurant, New York City…a decent hole in the wall Chinese place

I’ve never tried Chinese food in New York…..until now. The entrance is a bit dingy with poster board notices and doesn’t look very inviting at all but this is a decent hole in the wall Chinese place.

Looking around, I guess hot pot must be a big deal here but we ordered dishes from the ala carte menu. The steamed pork juicy buns (8) siow long bao have plenty of flavourful soup inside and has a soft skin wrapping it. Some places have a thicker skin but this is not the case here. The roast duck with hand pulled noodle was pretty good but the roast duck, which was served in the bowl of noodle soup was soggy. Despite its name the pached seafood (fish, shrimp, squid) in chillli broth was not spicy at all. They gave a generous slick of chilli oil instead of adding chili into the broth. The interestingly named mixed seafood on fried rice turned out to be sweet and sour sauce on one half of the fried rice and hor fun gravy on the other. Gravy is more than just a condiment; it’s liquid comfort and this is in interesting dish.

The kitchen does gets things wrong, but when it’s on song – the food is fairly delicious.  This is the true truth as I say it as it is…

chinese ny


March 1, 2015

Goubuli, Tianjin….not the best dumplings I have tried

Goubuli Baozi (also known as Go Believe) was a hit during the Empress Dowager Cixi era in the Qing Dynasty.  Certainly a good sign when you walk in, a majority of the people eating here are locals. Maybe the buns were exceptional back then but it’s not the best dumplings I have tried although it will satisfy my dumpling craving.

The famous and soft baozi – traditional steamed bun with pork stuffing- which looks like a chrysanthemum (each Goubuli bun has eighteen wrinkles) in bud had good texture and were quite flavourful. The other dishes such as steamed bun with shrimp and fragrant-flowered garlic and braised pork seasoned with soy sauce were a bit flavourful but otherwise average.

The food were a decent portion and I was certainly not hungry afterward. But the truth is, these dumplings were really nothing special. This is the true truth as I say it as it is…

goubuli tianjin

October 12, 2014

Yang’s dumpling, Shanghai…Awesome crispy outsides with VERY juicy insides shrimp soup dumplings

The hot, steaming dumplings filled with a juicy soup and shrimp-filled center, complete with a perfectly crunchy wok-seared bottom here are a winner. Spot on every time, even takeaway. 48 hours later, I went back for more. I would have never discovered this little gem if not for Aggie, the front office associate who checked me into JW Marriott Shanghai Tomorrow Square.

My first impression of Yang’s Dumpling (known locally as Xiao Yang Sheng Jian) was how nice and clean this establishment is…no funky odors or dirty smells from unsanitary conditions found in some Chinese restaurants. You get to watch a bloke pan-frying the sheng jian baos in a HUGE pan right in front of you. They come out fresh and piping hot!  The MAIN point of why this type of dumpling is so good is because it has broth inside them. This place fries the outside perfectly and you can see the burnt yumminess on the bottom of the dumpling. I don’t know how they got it so perfect but it’s very crunchy on the bottom, a little crispy on the sides, and soft steamed dumpling goodness on top. Inside is shrimp with soup. It’s amazing. Seriously. In addition to the shrimp dumplings, I had a bowl of mung bean noodle and spare rib soup. The tasty spare rib was so large an chunky you’d think it was Godzilla’s. The noodle was too stretchy and not my kind of thing.

Come back? Hell yeah. This is the true truth as I say it as it is…

yang's dumpling shanghai

yang's dumpling shanghai 2

« Newer Posts

Blog at