Comments on: Chop Suey #1

By: Chop Suey #30 – SaltShaker

Chop Suey #30 – SaltShaker — Sat, 24 Aug 2024 14:52:04 +0000

[…] those of you who are new(er) to my writings, around eight years ago I started a series of reviews of Asian restaurants of various cuisines. Sometimes I drill down more specifically and do a post like my recent Korean fried chicken one, or […]

By: Chop Suey #25 – SaltShaker

Chop Suey #25 – SaltShaker — Sat, 19 Jun 2021 14:09:07 +0000

[…] following on my fancy sushi post, a bit of an Asian round-up in my Chop Suey series, which I haven’t offered one up for awhile. There was this pandemic thing, you know? Still, […]

By: Dumpling Divas!

Dumpling Divas! — Mon, 23 Oct 2017 14:38:08 +0000

[…] in the actual prices, as they’re no more expensive than a fancier place like Beijing or Central, but that the portion sizes are noticeably smaller. That said, I will happily return to this place […]

By: Chop Suey #3

Chop Suey #3 — Sun, 15 Jan 2017 18:18:49 +0000

[…] from the versions I’ve tried before – either at Shan Dong above, Mei Gui Yuan in the first of these posts, or, anywhere else I’ve had it. Chatting up the gentleman, he imported a special machine from […]

By: dan

dan — Mon, 26 Dec 2016 20:22:28 +0000

In reply to Damien O.. Central is definitely going to be one of our regular spots, fit around exploring new ones, of course. In answer to your hole in the wall question - tough to say. Is it worth it for you to go if I've already been or another reviewer has already been, and basically said, "meh". Probably not. For me, it's fun, because I never know when I'm going to find a hidden gem. And, note, I made a point, this place was clean, it just wasn't in good repair. Had it been filthy, I'd probably not have stayed and eaten - you're exactly right, who wants to chance food poisoning? See here, entry (9).

By: Damien O.

Damien O. — Mon, 26 Dec 2016 19:51:47 +0000

Central sounds amazing, just what we’re looking for. We so miss spice since moving here.

Is it really worth going to check out these king of dive spots you write about? Don’t you worry about foid poisoning or something? Even if it tastes goid, why chance it?