My dining brief on this small Chinatown restaurant, and on the Hong Kong-style claypot rice called bo zai fan, appears in the July 21, 2010 edition of The New York Times. For additional photos (leave room for dessert!), see my slideshow.
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Bo zai fan - my father said is the perfect bachlor's food. He tried to teach my sisters and I to make it when we were heading off to college. I didn't take him up on it, now I want to learn how to make it. :)
Posted by: Madeline | July 21, 2010 at 01:32 PM
You just made me very very hungry -=)
Posted by: wonders | July 21, 2010 at 05:10 PM
wow those photos make me want to go there NOW. How was the preserved duck?
Posted by: Jane | July 23, 2010 at 11:38 AM
Duck is good. Eddie Huang of Baohaus puts it even more strongly:
http://thepopchef.blogspot.com/2010/07/wah-and-gentrification.html
I prefer the house special, but from 17 varieties of bo zai fan, you may find your own favorite.
Posted by: Dave Cook | July 23, 2010 at 11:52 AM
Oh I love bo zai fan, especially the burnt parts of the rice... and the free claypot or "bo" when you order it to go!! However, I have to say they don't last too long...
Posted by: Lamchop | July 27, 2010 at 08:42 PM