May 13, 1990
On a Cambodian menu it may be hard to distinguish the Cambodian dishes from the Chinese . Here is a crib sheet of dishes not reviewed to help you make authentic choices by the number.
February 23, 2005 |
One of the best Thai dishes I have tasted in years turned up in Bua Siam, a tiny restaurant in a North Hollywood strip mall. The heady fragrance that drifted up from the plate of fine rice noodles transported me to Thailand's lush countryside. I could have been eating in a rural market or from a noodle boat plying the klongs (canals). Lemon grass, lime leaves, coconut milk and chiles played off each other brilliantly.
March 2, 1995 |
The menu here is crammed with noodles: Thai rice noodles, Chinese egg noodles, Vietnamese rice stick noodle soup, even stir-fried spaghetti. "My whole life I've been involved in restaurants," says John Mekpongsatorn, the 23-year-old restaurateur who created Noodle World, an Alhambra eatery that combines a Denny's-style fast food atmosphere with what amounts to a global tour of noodles. "My favorite thing to eat, of course, was noodles."
June 24, 1993 |
I'd just gotten off a freighter. The weather was incredibly steamy, the way it usually is in Bangkok, and I stumbled into a small, air-conditioned restaurant to escape the heat. That was the Garden Room in Oriental Lane, somewhere near the Oriental Hotel. It was there that I first tasted Thai food. I had chicken supreme in ginger sauce--chicken mixed chop suey-style with shallots, tiny peanuts and shavings of ginger root and spooned over rice. This, with a glass of limeade, cost $1.05.
June 6, 1991 |
DEAR SOS: Madame Wu serves the best chicken salad at her restaurant in Santa Monica. Is it possible to have a recipe or facsimile thereof? --JANICE DEAR JANICE: Why settle for second best when you can have the real thing? Sylvia Wu said she had no idea the dish would catch on so quickly when she introduced the simple improvisation on an elaborate Chinese banquet dish in the 1960s. "It's been a bestseller ever since," said Wu.
August 4, 1999
Here's a 10-minute dinner that's warm and delicious. My little ones love it. I use my double-boiler, which is also a steamer. Place a bag of store-bought frozen pot stickers in the top steamer section and 2 cans of chicken broth in the bottom section. While these are heating--it takes 7 to 8 minutes--chop some green onions. When the pot stickers are done, place 4 or 5 in each bowl, pour hot chicken broth over them and sprinkle chopped green onions on top. Enjoy a bowl of pot sticker soup!
September 25, 1997 |
Dzora is an odd name, and a sly one, too. Pronounced dio-yay, as far as I can tell, it's said to mean "in and out," though the place doesn't actually sell hamburgers. What this Little Saigon gem does sell is remarkably good, laughably inexpensive appetizers, rice plates, noodle soups and Vietnamese-style submarine sandwiches (banh mi). You can get the subs on a drive-thru basis.
August 1, 1991 |
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.