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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.
July 21, 2010 in Between Meals, Chinatown/Two Bridges, New York Times reviews | Permalink
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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. :)
July 21, 2010 at 01:32 PM
You just made me very very hungry -=)
July 21, 2010 at 05:10 PM
wow those photos make me want to go there NOW. How was the preserved duck?
July 23, 2010 at 11:38 AM
Duck is good. Eddie Huang of Baohaus puts it even more strongly:
I prefer the house special, but from 17 varieties of bo zai fan, you may find your own favorite.
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...
July 27, 2010 at 08:42 PM
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