First visit to a place that’s been on my list for a while, shared some takeout with friends:
- Samsa, Uyghur beef/onion hand pie – lovely wheat wrapper with many thin layers, almost like a puff pastry, some ginger and maybe dried cumin in the filling.
- Cucumber garlic – cold salad of diced cucumbers with some chili-oil heat in the dressing
- Big-plate chicken – the one Uyghur dish I think I’ve had before, from when I reviewed Chef Chang’s on Back Bay (not to be confused with the old Brookline Chef Chang’s near St. Mary’s) for The Improper Bostonian back on October 2014: bone-in chicken thighs hacked into pieces (watch out for bone fragments), potatoes, red bell pepper, hand-pulled noodles, a lot of dried red chilies, fiery and hearty
- Uyghuyr pilaf – medium-grain rice dish with chunks of beef and carrots, reminiscent of Persian of Afghan cuisine, thought maybe I detected butter or ghee in it
- Celery with fungus – stir fry of celery and whole wood-ear, also with a bit of chili heat, very nice
Very fine all around, great first experience, will be back.