"American Chinese Restaurant Inc., typical Chinatown food our specialty, comfortably air conditioned." The legend on the business card jibed with the setting at our table: an oversupply of fried noodles (four bowls for a party of six) but no chopsticks in sight. And the check, I noted at the end of the meal, was written entirely in English, albeit in the sort of scribble used by doctors to communicate with pharmacists. This tally may have been purely for our sake — when taking our rather lengthy order, our waiter simply nodded along, eventually serving our food without misstep.
My dining buddies and I were hunting down some of the Americanized Chinese food of our youth. I'm still searching for an idyllic rendition of butterfly shrimp (and appreciate any and all recommendations), but at Silver Star I've nailed down a go-to war shu opp. For photos, see the EIT page on Facebook.
"Kichlach" is Yiddish for "cookies," an umbrella term that applies to savories as well as sweets. These onion and poppy seed kichlach ($6.99 per pound, for about 20) are a sturdy sort that travel well — just keep your hands out of the cookie bag.
Chiffon Kosher Cake Center 430 Ave. P (East 2nd-East 3rd Sts.), Midwood, Brooklyn 718-258-8822
"Sweet black apricots" ($3.38 per pound) read the sign, but after buying a half-dozen and getting under their skins, I'm not convinced that these were anything other than pluots, and plummy ones at that.
As you've gathered, this restaurant serves chow from both Guatemala and its larger neighbor to the west. Often the differences between the two cuisines can seem very slender, and I didn't attempt to parse a distinction between chicharrones Chapines and chicharrones Mexicanos.