Riceman Restaurant’s specialty is FRIED RICE! Five sidewalk tables and a constant flow of takeout orders keep the chef’s wok cranking out the Wok Hei! His Fried Rice is the best, diners are warned of long queues at rush hours (all day).
Pork Liver Noodles came made with dry Instant Brick Noodles, most of us Asians were weaned on Top Ramen. Homey comfort. The slightly overdone pork liver gave this the mom’s cooking touch. (Sorry mom)
All good. All in @USD$7.05, we’ll be back. I mentioned to wife that we can order One Of Each item on the menu and still be out da door for less than the cost of a M’d meal.
As our order was working thru the chef’s order queue, noted the Fried Chicken place next door. Watched their chef battering each piece carefully to popping into the oil to order. I see a bang bang in our immediate future!
DOLL NOODLES were my gateway. I’m ancient. The OG Doll noodle was pre-sachet seasoning. Way before packets of freeze dried herbs and seasoning oils.
The flavor was impregnated IN the brick. Every now and again, I use my sourcing expertise to find my beloved no seasoning Doll Noodles. To no avail.
Fun fact: street stands use Gung Jai Mein (doll noodle) as the generic description for their noodle bowls using instant noodles. Wonder if usage is prevalent outside Hong Kong?
Looks good. They had picked up the seafood mostly live from their fishmonger and brought to a favored restaurant for service. Them ladies know how to eat!!
Japanese lunch. Finally got the Chirashi and more that I’ve been craving. We both ordered the top Chirashi, I upgraded to the set. The set with Chawanmushi (egg custard), Chuka Hotate (scallop skirt) and green salad (slice of smoked salmon!).
Hot Pot: not only for wintry chilly nights anymore. A/C makes this comfort meal enjoyable in all seasons. A couple of da wife’s besties are devout Buddhists, they treated us to a delicious hot pot dinner, fit for omnivores and vegetarians at the same table.
These Taiwanese Clams were exactly what I was craving. Tiny, about the size of an American quarter coin. Quickly dunk in the rolling boil and pluck the second the shells open. Plump, juicy and still full of the briny liquor. These were perfect!!
