The regular menu will get you a very good ong choy and beef salad, one of the best bowls of bún riêu (crab soup) in town, and an order of salt and pepper prawns featuring the live prawns in the tank at the front of the restaurant. The garlic and pepper flavor doesn't migrate into the protected meat, but there's plenty of extra fried bits floating around that can be mopped up-a good alternative to the too-sweet sauce that's offered on the side.Īlligator, deer, eel, rabbit, or frog? The house specials menu at Rainier Restaurant reads a bit like the zoo was raided on the way to the kitchen. The meat within, protected from the heat of the fryer by the shell of breading, stays juicy and tender. These wings have a shatteringly-crisp, golden-brown crust, sprinkled with vibrant green dots of scallions and peppers and browner bits of the garlic that joined the wings in the fryer. But lurking deep in the appetizer menu is something called "fried butter garlic chicken wings." It is one of those situations where all these words are good things, but it's hard to picture the result. Originally opened in Vietnam in 1959, the family-owned shop is mainly known for the duck noodle soup that finds a home on nearly every table.
If you thought the best chicken wings in the city might come from a sports bar or fast-food restaurant, you'd be sorely mistaken: they're only available at this Chinese-Vietnamese noodle shop in Little Saigon. It's hard to pick up the pineapple flavor in the broth itself, though, as the aromatic assault from the bowl leads with the brightness of lemongrass and follows up with an exhilarating jab of spicy chili, the pineapple a silent partner in the flavor project, doing some heavy lifting behind the scenes. The fruit adds sweetness, but the real key is that an enzyme in it helps to break down the beef shanks and ham hocks to flavor the broth.
Banh also spilled the secret of the mysteriously complex broth: fresh pineapple is layered into the bottom of the broth pot. With the mix of porky, beefy, and spicy flavors, it's easy to see (and smell) why Eric Banh named this as his favorite Vietnamese dish in Seattle (outside of his own restaurants). Lurking in the bottom are round rice noodles thicker than those found in phở, allowing the bold broth to cling to the noodles more easily. It is an angry red soup, brimming with assorted animal parts (pork hock, cubes of blood cake, beef tendon), each loaning their specific texture and potent flavor to the dish. (Cheri: 9/10 Great veggie option packed with flavor.The same dish is on every table at Hoang Lan: subtle, gentle phở's bigger, more aggressive cousin, bún bò Huế. Steamed mushroom vegetarian dumplings, 10000 won. Simple dish done well.)īraised beef noodle soup, 8800 won. (Cheri: 8.5/10 Amazingly fresh noodles, perfectly cooked to the right consistency. Plain noodle soup with green vegetables, 5000 won. I tried to get a review on camera but all I got was this. I can't say there are a ton of amazing Taiwanese or Chinese food options in Seoul (backed by what the natives tell me), so I was happy to stumble across this restaurant, especially since this was my first VEGETARIAN DUMPLING find in Korea! ^^ Last week, I made my second visit to Din Tai Fung (the first at the Kangnam location), a relatively well awarded Taiwanese dumpling chain. But more on that later once I sort through all the footage! In the meantime, here's a fitting preview for what's to come. I'm back from Hong Kong and Macau! We took nearly 550 pictures and videos (not bad for a 3 night trip), and I'm pretty sure I gained at least 5 lbs from dim sum brunches alone.
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