HONG KONG ðŸ‡ðŸ‡°
The experiences of Hong Kong are much less frequent in New York City than some others. In Sunset Park, 7th and 8th Avenues are dominated with chefs from Fujian, cooking Fujianese and sometimes other Chinese cuisines (the Lanzhou-style pulled noodles shops are run by Fujianese and frequently change hands). King's Kitchen stands out for more Cantonese and HK specialties both here and their Chinatown Manhattan location on East Broadway.
Rice rolls are popular, and we tried one with the fritter inside seen below, fried fritter rice noodle rolls with beef ($3.25, below). In the end, I think the "fried fritter" really only takes away from the dish, and would order one of the many slippery versions available without it.
Appetizing roast duck hangs in the window here, and was impossible not to order for me. My bird went into roasted duck noodle in soup ($4.95, below), the bony sections on top of a generous bed of Cantonese noodles. The broth is light and tasty, as it should be, letting the duck speak for itself. As you can imagine from the photo, the skins held all the flavor and were the most cherished part.
After eating bo zai fan first at A-Wah, and then many times in Hong Kong, I was excited to check another New York City version out. This clay pot rice casserole is given with your choice of meats, and should have very crispy rice around the perimeter of the bowl. Unfortunately the version here is kind of limp, our rice casserole with preserved meat ($4.95, below) lacked the straight out of the oven crispiness, and the Chinese sausages and meats lacked the bite they usually have.
After my disappointment, I looked around and noticed none of the Chinese patrons in the busy shop were eating bo zai fan here, and probably should have done this check before ordering. For my Cantonese fix, I will stick to the good soups in the future.
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