Mary Chung's rises again
Mark Dionne x5551
The Journal of Irreproducible Results, Mary Chung announced that she
has applied for a license and will be re-opening her restaurant at
a new location on Mass. Ave. in Central Square, in "about three months."
(For subscription info to JIR, contact Blackwell Scientific Publications,
Three Cambridge Center, Cambridge, MA 02142 (617) 225-0401)
--
m...@HQ.Ileaf.COM (Internet) Mark Dionne, Interleaf
uunet!leafusa!md (uucp) 9 Hillside Ave, Cambridge, MA 02154
(617) 290-0710 x5551
Andrew Tannenbaum
up the following topic.
I certainly have a soft spot in my heart for Mary Chung and her
restaurant, having eaten there many times over the years, since the
'70's, through the cheapo Chinese buffet wars with Wu Fu et al, etc.
My problem is that except for a very few dishes at Mary's, I've found
most of the food there to be pretty uninviting (I'm trying to be polite
here). I love Suan La Chow Show and Dun Dun Noodles, and her Ravs are
ok, but beyond that, pickin's gets pretty slim. There might have been
a few other decent dishes, but if you just tried stuff at random off
the menu, you're talking hit or miss.
Am I in the minority on this one? Has the empress any clothes?
Andrew Tannenbaum Interactive Cambridge, MA +1 617 661 7474
Steve Dyer
>My problem is that except for a very few dishes at Mary's, I've found
>most of the food there to be pretty uninviting (I'm trying to be polite
>here). I love Suan La Chow Show and Dun Dun Noodles, and her Ravs are
>ok, but beyond that, pickin's gets pretty slim. There might have been
>a few other decent dishes, but if you just tried stuff at random off
>the menu, you're talking hit or miss.
>Am I in the minority on this one? Has the empress any clothes?
Well, what about her stuffed eggplant? (Stomach rumbling)
Her pickled cabbage? (Drool on keybolkdamx,m/////xxx~xxxx''!!)
--
Steve Dyer
dy...@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Alex Milshteyn
>restaurant,
Have you tried Sally Ling's in Newton Centre?
Barnards in Chestnut Hill?
YYYUUUMMMMMMMMM
Bruce Smith
I've gotta go with Andy on this one. I never could figure out why all the
fuss about Mary Chung's. I ate there several times for lunch, and perhaps
once or twice for dinner; the food seemed mostly good with, as Andy says,
the occasional dish rating a notch or two higher. The several times I had lunch
there, it was as part of a fairly large group sharing dishes, so I got to try
a variety of offerings. Why'd MC's have such a large and devoted following?
Bruce Smith
Andy Malis
>My problem is that except for a very few dishes at Mary's, I've found
>most of the food there to be pretty uninviting (I'm trying to be polite
>Am I in the minority on this one? Has the empress any clothes?
In order, I believe so, and yes.
Mary seemed to specialize in dishes that were acquired tastes,
and were difficult (or impossible) to find elsewhere. There are
very few places in the Boston area, for example, that do pork and
pickled cabbage, and even fewer that do it as well as Mary.
However, it's a relatively exotic dish that I know is not to
everyone's liking. That was true with a lot of her stuff. Her
velvet chicken also comes to mind, as do other dishes. The ones
you found uninviting were probably the reasons other folks went
there to eat.
The secret to Mary's is to find those dishes of hers that you
can't do without, and then not do without them (if you get my
drift).
Now that she's closed, I have no choice ...
+--------------------+-------------------------+
| Andrew G. Malis | Internet:ma...@bbn.com |
| BBN Communications | UUCP: harvard!bbn!malis |
| Cambridge, MA USA | +1 617 873 3419 |
+--------------------+-------------------------+
Scott Frazier
I agree. The only reason we ever went there was for the Suan La
Chow Show, Dun Dun Noodles, Peking Ravs and the chicken in Hu Siang
Sauce. I had a friend who liked the Mongolian Beef but besides those
dishes, the rest of it was not for eating -- it was for avoiding. The
only thing about Mary Chungs that was _truly_ bogus was there was one
waitress with an ultra-attitude. Overall, selected dishes were excellent
and the service was good provided you didn't get Godzilla.
Regards,
Scott
--
Scott W. Frazier sfra...@cs.ulowell.edu
Systems Office, x3636 sfra...@dragon.cpe.ulowell.edu
John R. Levine
>>I certainly have a soft spot in my heart for Mary Chung and her
>>restaurant,
>Have you tried Sally Ling's in Newton Centre? Barnards in Chestnut Hill?
>YYYUUUMMMMMMMMM
The suburbs? Oh, really. I agree, not everything on Mary's menu was
superb but there were a lot more hits than misses. Her weekend morning
dim sum was surprisingly good if you're the kind of person who can get
out of bed before noon on weekends.
Also, half of the fun at Mary's was the ambience. If you ever said
anything of any interest to people in the computer biz, particularly
something which was supposed to be sort of confidential, you could
practically see the whole restaurant lean in your direction to listen more
closely. More than once someone in the next booth would turn around to
offer a cogent addition to an extremely technical conversation, or to
offer a business card. (I did the former, not the latter.)
Regards,
John Levine, jo...@iecc.cambridge.ma.us, {spdcc|ima|world}!iecc!johnl
Christopher Davis
JL> Also, half of the fun at Mary's was the ambience. If you ever said
JL> anything of any interest to people in the computer biz,
JL> particularly something which was supposed to be sort of
JL> confidential, you could practically see the whole restaurant lean
JL> in your direction to listen more closely. More than once someone
JL> in the next booth would turn around to offer a cogent addition to
JL> an extremely technical conversation, or to offer a business card.
JL> (I did the former, not the latter.)
Agreed, agreed! One night my fellow system administrator and I were
planning disk partitions for our new machines over ravs & the shrimp and
chicken velvet soup, while listening to the folks a couple tables over
talk about "SPARCstation bla bla bla virtual memory bla bla" etc.
Much fun, much fun. As were the copies of JIR spread about...
--
Christopher Davis * c...@eff.org * System Administrator, EFF * +1 617 864 0665
Samizdata isn't that different from Samizdat. -- Dan'l Danehy-Oakes
Barry Margolin
>most of the food there to be pretty uninviting (I'm trying to be polite
>here). I love Suan La Chow Show and Dun Dun Noodles, and her Ravs are
>ok, but beyond that, pickin's gets pretty slim. There might have been
>a few other decent dishes, but if you just tried stuff at random off
>the menu, you're talking hit or miss.
I was also never very impressed with Mary Chung's. First of all, I hate
Dun Dun Noodles, so there goes her specialty. I've also been around long
enough to remember Hsing Hsing and Colleen's, and now I live pretty close
to Joyce Chen in Fresh Pond. Mandarin was spun off from Hsing Hsing, and
it was pretty close to its quality when it started, but it's gone downhill;
they had the best ravs, and I really miss their crispy beef. Colleen's is
now Royal East, and it's still pretty good, but they may have grown the
menu too much. FYI, Mary Chung used to be one of Colleen's chefs -- she
brought Suan La Chow Chow with her when she opened her own place); but
Colleen's Suans were often much better than MC's, although it frequently
depended on how recently they were cooked.
I think some things also have to do with the relationship between the
customers and the owner. When I was at MIT, a number of the people in my
crowd were on a first-name basis with Jim, the owner of Hsing Hsing, and
Colleen. Maybe they took extra care in our food; Jim used to do a special
Chinese New Year dinner for us. In more recent years, the analogous crowd
had become MC regulars.
--
Barry Margolin
System Manager, Thinking Machines Corp.
bar...@think.com {uunet,harvard}!think!barmar
guy.f.klose
> I love Suan La Chow Show and Dun Dun Noodles, and her Ravs are
> ok, but beyond that, pickin's gets pretty slim.
Just OK? Since her restaurant is one of the few that hand-makes the
Peking ravioli, I rate them among the best I've ever had. So many
restaurants use frozen ones.
I also find the menu just a bit uneven...but it sure was fun searching
for those dishes that were excellent. My pick: on the weekend Dim Sum
menu, the scallion pancakes. Beyond compare to any other Chinese
restaurant I've been too (but...I have been meaning to try Royal East).
--
Guy Klose
mi...@mvuxi.att.com
guy.f.klose
> FYI, Mary Chung used to be one of Colleen's chefs -- she
> brought Suan La Chow Chow with her when she opened her own place); but
> Colleen's Suans were often much better than MC's, although it frequently
> depended on how recently they were cooked.
After reading this statement here once before, I told my friend that had
introduced me to Mary Chung's. He hadn't heard it before. So, the next
time we were there, he asked Mary.
He said, "I heard that you used to work with Colleen." Mary answered no,
and then asked him where he had heard that. They talked for a minute or
so about Colleen and her husband.
--
Guy Klose
mi...@mvuxi.att.com
Ron Newman
sounds like a substantial expansion.
Subject: Mary's is returning!
From: p...@antoniades.LCS.MIT.EDU (John Pezaris)
Subject: Very Important!
Organization: MIT Laboratory for Computer Science
Distribution: mit
Date: Tue, 9 Jun 1992 14:39:35 GMT
Reprinted from the Cambridge TAB, June 9, 1992, page 35, without
permission (*xxx* indicates boldface as printed in the announcement).
Any typographical errors are all mine.
- pz.
-------------------------------------------------------------------------
CITY OF CAMBRIDGE, BOARD OF LICENSE COMMISSIONERS
Notice is hereby given that *New Mary Chung Restaurant, Inc.*, d/b/a
*Mary Chung*, Mary Chung, Manager has applied for a common victualer's
license to be exercised on the 1st floor at 599 Massachusetts Avenue.
Said license, if granted, would allow food and non-alcoholic beverages
to be sold, served, and consumed on said premises, and to have a total
occupancy of 100 persons. Said license, if granted, would be
exercised from 11:30am to 10:00om Sun.-Thurs. and from 11:30am to
11:00pm Fri. and Sat.
A hearing on said application will be held on Tuesday evening, June
23, 1992 at 6:00pm, in the Michael J. Lombardi Municipal Building, 2nd
floor, 831 Massachusetts Avenue. Any person wishing to comment on
said application may attend the hearing, or such person may prior to
the hearing submit a written statement to the License Commission,
Michael J. Lombardi Municipal Building, 1st floor, 831 Massachusetts
Avenue, Cambridge, MA 02139.
Alex Rodriguez
Kevin Fitzgerald
Henry Breen
License Commission
Jeff Marcus
I agree. I liked going there a lot but would almost always order
dun-duns, which
made it all worthwhile.
Other dishes were usually not so good. I particularly remember having
yu-hsiang broccoli after just having had it at my neighborhood Chinese
restaurant
in Westboro (Cheng-Du). MC's were worse than mediocre while Cheng-Du's
were excellent.
David Wald
Margolin) writes:
>Colleen's is now Royal East, and it's still pretty good, but they may
>have grown the menu too much. FYI, Mary Chung used to be one of
>Colleen's chefs -- she brought Suan La Chow Chow with her when she
>opened her own place); but Colleen's Suans were often much better
I keep hearing praise for Royal East, but I've always been
disappointed there, often getting mediocre food that was barely
lukewarm by the time it reached the table. Also, I know I've been
spoiled by Mary's Suan La Chow Chow, but the Royal East version has
never tasted nearly as good to me, whatever the origins were.
-David
--
============================================================================
David Wald wa...@theory.lcs.mit.edu
"Blessed are the peacocks, for they shall be called sonship of God"
-- Matt 5:9, from a faulty QuickVerse 2.0
============================================================================
Federico Genoese-Zerbi
(David Wald) writes:
|> I keep hearing praise for Royal East,
Where is the Royal East?
On the subject of Mary....I agree that there is some stuff that is
better elsewhere, but there are plenty of things on the menu that
are superb. In addition to some of the things already mentionned,
try (when she reopens) the Szechuan sliced fish, the bean curd
with pea pods and straw mushrooms, the kung pao chi ding,
the stuffed eggplant and the moo shu pork......
F.
John Romkey
I thought Royal East was pretty decent four or five years ago but the
couple of times I've been there in the last year, it's been pretty wretched.
--
- john romkey ELF Communications
USENET/UUCP/Internet: rom...@ELF.com
David Wald
>In article <1992Jun9....@mintaka.lcs.mit.edu>, wa...@theory.lcs.mit.edu
>(David Wald) writes:
>|> I keep hearing praise for Royal East,
>
>Where is the Royal East?
792 Main, in Cambridge. (Not surprisingly, it's a couple of doors
along from the restaurant 798 Main.)
Bruce Smith
>In article <1992Jun...@ddxrus.enet.dec.com> f...@ddxrus.enet.dec.com (Federico Genoese-Zerbi) writes:
>>In article <1992Jun9....@mintaka.lcs.mit.edu>, wa...@theory.lcs.mit.edu
>>(David Wald) writes:
>>|> I keep hearing praise for Royal East,
I'm surprised that many would find Royal East so praiseworthy. It's a decent
enough place for an inexpensive lunch, but don't go there expecting truly
fantastic food. Let's see here, I've got the menu somewhere in my desk...Ah!
Here it is. A brief review of some items I've had there:
Peking Ravioli -- ordinary at best
Stuffed Eggplant (appetizer) -- kind of greasy
Hot & Sour Soup -- very good, spicy
Fillet of fish with watercress -- good; fish unidentified but reasonably fresh
Vegetarian Delight -- average for this dish
Fried noodles and Lo Mein -- they do a pretty good job on the varieties of
these I've tried. I especially like the Ginger
and Scallion Lo Mein.
Scrambled Egg with Shrimp Rice Plate -- also contains green peas. A mild,
pleasant, and tasty dish.
Combination plates (lunch only) -- The daily Scallops with Garlic Sauce is
good, though light on the garlic. Also
contains vegetables and rice.
Egg Noodles with thick Meat Sauce and Bean Sprout -- Lots of noodles. Lots
of meat sauce and bean
sprouts. Tasty. $2.95!
I've never tried the mmore interesting seafood dishes on the menu, such as
Steamed Lobster with Ginger & Scallion, Pan Fried Sole, and Whole Bass or Sole
Steamed with Black Bean Sauce. I've also never tried their Suan La Chow Show's.
One feature of Royal East I like is their giving you soup for $.50 with your
order (at least they always do when I take out). The lunch combination plates
come with soup anyway, for no extra charge.
>>
>>Where is the Royal East?
>
>792 Main, in Cambridge. (Not surprisingly, it's a couple of doors
>along from the restaurant 798 Main.)
>
Although I've eaten at better Chinese restaurants than RE, I've also eaten at
many worse ones.
Bruce Smith
stephen g. wadlow
>I'm surprised that many would find Royal East so praiseworthy. It's a decent
>enough place for an inexpensive lunch, but don't go there expecting truly
>fantastic food. Let's see here, I've got the menu somewhere in my desk...Ah!
>Here it is. A brief review of some items I've had there:
> [...]
> Vegetarian Delight -- average for this dish
I wouldn't even rate it that high. I've had it on several different
occasions, and have always gotten the impression that it was made
mainly of the leftover bits of vegetables chopped up to make other
vegetables. As the selection of vegetarian items at the Royal East is
quite narrow, I've now generally chosen to eat elsewhere.
Mary's had a few reasonable veggie dishes. I *really* wish she could
be convinced to make veggie Peking Ravioli... there aren't many places
in the area that make them, and I know a significant number of people
who'd be interested.
steve
George J. Carrette
>
> Mary seemed to specialize in dishes that were acquired tastes,
> and were difficult (or impossible) to find elsewhere. There are
> very few places in the Boston area, for example, that do pork and
> pickled cabbage, and even fewer that do it as well as Mary.
My wife does a great pork-and-pickled cabbage.
George J. Carrette
> Dun Dun Noodles, so there goes her specialty.
My parents also didn't like Chung's when they came up for MIT graduation
about a decade ago.
I'll have to admit that I noticed greater variability in quality at
Chung's during 1982 to 1987 for example. Then 1988 - current I haven't
eaten there enough to say much. Except that on the closing day we
over-ordered on dims and Greenblatt and myself had to be rolled out
of the place.
> ... and Colleen's.
Best thing there for me was Mongolian Beef. And of course Colleens had
a license so you could order a bottle of red wine with that dinner.
> Colleen's Suans were often much better than MC's, although it frequently
> depended on how recently they were cooked.
Ah, the great Suans issue. But Colleen's and Chung's Suans were very
different.
At Colleen's I think it was better to go for a order or two of the
"refreshing been sprouts" especially so as to balance out a heavier
beef dish such as the Mongolian Beef.
> I think some things also have to do with the relationship ...
> Maybe they took extra care in our food...
I never saw any evidence of that at Chung's.
-gjc
Ed Schwalenberg
Mary's had a few reasonable veggie dishes. I *really* wish she could
be convinced to make veggie Peking Ravioli... there aren't many places
in the area that make them, and I know a significant number of people
who'd be interested.
Some of the vegetarians I know consider ravs to be "honorary vegetables".
Of course, they're not the "I don't eat creatures with central nervous
systems" sort of vegetarians.
Stavros Macrakis
Some of the vegetarians I know consider ravs to be "honorary vegetables".
Of course, they're not the "I don't eat creatures with central nervous
systems" sort of vegetarians.
I am not a vegetarian, and have no trouble killing and eating
creatures with brains, but how on earth can Peking ravioli be
considered an honorary vegetable? They are about 30-50% meat. True,
it's chopped up, but how does that change anything?
-s
Scott Frazier
> Best thing there for me was Mongolian Beef. And of course Colleens had
> a license so you could order a bottle of red wine with that dinner.
I always wondered about this.. I had a few friends who _loved_
Mongolian Beef, but I could never get past the name. Did the Mongols
ever actually see any beef? For whatever reason, the name Mongolian Beef
makes me think of horse meat. I _know_ it's stupid, but what can I say?
:) Didn't Ghengis Khan invent steak tartar by trying to cook a steak
over an open fire during a thunderstorm?
Regards,
Scott
(I'll shut up now)
Wm. H. Henneman
sfra...@cs.ulowell.edu (Scott Frazier) asks:
> I always wondered about this.. I had a few friends who _loved_
> Mongolian Beef, but I could never get past the name. Did the Mongols
> ever actually see any beef? For whatever reason, the name Mongolian Beef
> makes me think of horse meat. I _know_ it's stupid, but what can I say?
The area west and north of Peiping was used as a cattle range in the
Good Old Days. Beef dishes were very popular with the Moslem
population in Peiping.
hen
Daniel Zev Sands
>
> I always wondered about this.. I had a few friends who _loved_
>Mongolian Beef, but I could never get past the name. Did the Mongols
>ever actually see any beef? For whatever reason, the name Mongolian Beef
>makes me think of horse meat. I _know_ it's stupid, but what can I say?
>:) Didn't Ghengis Khan invent steak tartar by trying to cook a steak
>over an open fire during a thunderstorm?
>
No, I believe it was cooking beef by placing it under his saddle as
he rode his horse.
- Danny
--
-- Daniel Z. Sands, MD Beth Israel Hospital
dsa...@binoc.bih.harvard.edu Center for Clinical Computing
Voice: (617) 732-5925 350 Longwood Ave.
FAX: (617) 277-9792 Boston, MA 02115
Joel B Levin
|In article <SFRAZIER.92...@cs.ulowell.edu> sfra...@cs.ulowell.edu (Scott Frazier) writes:
|>:) Didn't Ghengis Khan invent steak tartar by trying to cook a steak
|>over an open fire during a thunderstorm?
|
|No, I believe it was cooking beef by placing it under his saddle as
|he rode his horse.
What an idea! Are you familiar with the aroma of fresh horse sweat?
Horse sweat + leather?
Puts A-1 steak sauce to shame.
/JBL
=
Nets: le...@bbn.com | "How does a mouse let me move the cursor anywhere
pots: (617)873-3463 | I want?" "What are address busses?" "How do
N1MNF | icons work?" --Time-Life Books
Richard Kovalcik
Does anyone know what became of Jim from Hsing-Hsing or Ray and Colleen
from Colleen's?
P.S. I agree with Barmar, I never did see what was so special about
waiting for crowded tables and poor service at Mary Chung's. The food
just wasn't worth it.
Richard Kovalcik
Just because Cheng-Du is in Westboro doesn't mean it's supposed to be bad.
It and Uncle Chueng's in Framingham are two of the better Chinese restaurants
in the area (IMHO). I'd pick Uncle Chueng's over Mary's any day.
Steve Dyer
My rule of thumb for dining at suburban Chinese restaurants is:
"If they place white table rolls and butter on the table
when you sit down... Don't!"
(Recalling a particularly hideous Chelmsford restaurant in the
early 80's...)
--
Steve Dyer
dy...@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Barry Margolin
>from Colleen's?
Jim opened a restaurant on the cape. I think Colleen just retired.
Richard Kovalcik
>In article <1992Jun23.1...@athena.mit.edu> r...@athena.mit.edu (Richard Kovalcik) writes:
>>Does anyone know what became of Jim from Hsing-Hsing or Ray and Colleen
>>from Colleen's?
>
>Jim opened a restaurant on the cape.
Actually, I knew that, but that news is several years old. Does he
still have the restaurant on the cape? Anyone know / remember the name? etc.
> ... I think Colleen just retired.
At the time Ray said that Colleen was planning on continuing cooking
lessons. Does anyone know if she did? Does anyone know if her cancer
stayed in remission? Are they still in the Boston area? (I checked
the phone books today and can't find them.) Etc. Not to pick on
Barmar, but I was looking for up to date information. I guess I
should have been more explicit.
>Barry Margolin
>System Manager, Thinking Machines Corp.
>bar...@think.com rem{uunet,harvard}!think!barmar
James_J_...@cup.portal.com
and no mention of Jade Terrace?
During the 5 years I lived in Central Square (1983-1988),
my all time favorite Chinese restaurant near Central Square
had to be Jade Terrace (it was across Mass. Ave. from
Mary Chung's, next to the 24 hr Convenience store).
By the way, I have to agree with many other posters in that
I thought that Mary Chung's did a few dishes better than any
other restaurant (e.g., Dun Dun Noodles and Strange Flavor
Chicken), but I have to admit that I ate at Colleen's/Royal
East and Jade Terrace more often.
Cheers,
Jim Kowalczyk James_J_...@cup.portal.com
Andover, MA
mar...@sun-of-smokey.lcs.mit.edu
I don't know if this is in response to my message about ChengDu's yu-hsiang
broccoli vs. Mary's but I was not implying that I was surprised that ChengDu's
was better.
I completely agree that it and Uncle Cheung's easily outclass any Chinese
food I have had in Cambridge.
Westboro also has an excellent Thai restaurant (Thai Pochana) that again
is as good
as any I've eaten at in the Boston area. There are lots of engineers in
Westboro and
engineers know good food :).
Jeff
laurie_mann
>In article <1992Jun23.1...@athena.mit.edu>, r...@athena.mit.edu
>(Richard Kovalcik) writes:
>|> Just because Cheng-Du is in Westboro doesn't mean it's supposed to be
>|> bad.
>|> It and Uncle Chueng's in Framingham are two of the better Chinese
>|> restaurants
>|> in the area (IMHO). I'd pick Uncle Chueng's over Mary's any day.
I miss Mary Chung's, but I agree with you on Uncle Chueng's.
I've never been very impressed with the Cheng-Du. The service
is usually bad, and the food is generally mediocre. I'm not
sure its expansion into the old Gil's Grille is going to help
matters any.
On the other hand, Westboro also has Rosa Lee's, a tiny Chinese
restaurant in the eastbound lane with phenomenal food. Rosa also
has a little grocery and runs a cooking school.
Framingham has Uncle Chueng's, Yee's Wok (in the old Spinazola's---an
OUTSTANDING buffet), Ming Garden (OK), May Garden (still haven't
been there but many other people like it), and a few other Chinese
places squirelled away in malls. (And, no, Steve, you can't get
rolls in any of them!)
Worcester, while not a suburb, has two
outstanding Chinese places in Webster Sq: Chopsticks and
Christine Lee's. Ping's Garden in the old Greyhound station
is pretty good too. Nancy Chang's, a few miles north in
West Boylston, is great.
With so many GOOD Chinese restaurants within 15 miles, I haven't
missed living with 128 one bit!
>Westboro also has an excellent Thai restaurant (Thai Pochana) that again
>is as good
>as any I've eaten at in the Boston area. There are lots of engineers in
>Westboro and
>engineers know good food :).
It's pretty good, though I prefer Chez Siam in Marlboro.
* NeXT: lm...@vineland.pubs.stratus.com * GEnie: Laurie.Mann *
*** Bush or Perot, Just Say NO! ** Vote for CHANGE in 1992! ***
********** Member of the cultural elite and PROUD! **********
guy.f.klose
> With so many GOOD Chinese restaurants within 15 miles, I haven't
> missed living with 128 one bit!
I'm thankful, exceedingly so, that there are so many good Chinese
restaurants in the entire Metro-Boston area. I come from a small
town outside of Dayton (Xenia, pop. ~30,000), and we'd have to
either drive a 1/2 hour for a mediocre Chinese restaurant in Dayton,
or over an hour to get to slightly better food in Cincinnati or
Columbus.
Then I moved to this area. Not only are there lots of Chinese
restaurants, but so many of them are terrific. All of us are left
debating who has the best noodles (and who doesn't serve bread)!
--
Guy Klose
mi...@mvuxi.att.com
laurie_mann
>In article <43...@transfer.stratus.com>, Laurie Mann writes:
>> With so many GOOD Chinese restaurants within 15 miles, I haven't
>> missed living with 128 one bit!
>I'm thankful, exceedingly so, that there are so many good Chinese
>restaurants in the entire Metro-Boston area. I come from a small
>town outside of Dayton (Xenia, pop. ~30,000), and we'd have to
>either drive a 1/2 hour for a mediocre Chinese restaurant in Dayton,
>or over an hour to get to slightly better food in Cincinnati or
>Columbus.
I know what you mean. I spent two painfully long years in
Chillicothe, where the only Chinese place was pretty mediocre.
They also threw so much MSG in it that I had a severe reaction
after eating there.
I tried the new Cheng-Du over the weekend. Not much to write
home about. Same indifferent service (though once the waitress
bothered to take my order the kitchen was fast), same tiny lunch
menu. The inside of Gil's Grille was completely gutted, and there are
now two private dining rooms. The bar is also completely separate.
The lunchtime buffet set-up looked pretty good, so it might be
worthwhile on a weekday. The new place also has two enormous fish tanks.
Bill Heiser
>guy.f.klose writes
>
>I know what you mean. I spent two painfully long years in
>Chillicothe, where the only Chinese place was pretty mediocre.
>They also threw so much MSG in it that I had a severe reaction
>after eating there.
>
While in Toronto last week, I noticed a restaurant advertising
"Canadian Chinese Cuisine". I haven't quite figured out what
that would be. Sweet and Sour Bacon? :-)
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Jerry Natowitz
and order Beef with Broccoli, Black Beans and Rice, and Fried Plantains.
My brother-in-law, who normally will not eat at a chinese restaurant outside
of Chinatown, relishes these restauarants. A Cuban friend says that there were
a lot of Chinese workers in Cuba, hence the amalgam.
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Joseph D. Morrison
> While in Toronto last week, I noticed a restaurant advertising
> "Canadian Chinese Cuisine". I haven't quite figured out what
> that would be. Sweet and Sour Bacon? :-)
Well, in Quebec I understand they enjoy Maple Syrup Fried Rice,
Yu-Hsiang Poutine, and of course the ever-popular General Gau's
Tortiere...
Joe Morrison
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