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#1 Wilfrid

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Posted 08 February 2018 - 06:13 PM

Did not know the Adey's (Faro) had a Szechuan place up their sleeves.  More noodles, of course.



#2 Orik

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Posted 08 February 2018 - 06:31 PM

But it's ethnic, so they don't make the noodles themselves.


sandwiches that are large and filling and do not contain tuna or prawns

#3 Wilfrid

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Posted 08 February 2018 - 06:36 PM

Oh, it's the Cafe Ghia space.  I failed to notice Cafe Ghia closing.



#4 Neocon maudit

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Posted 10 February 2018 - 05:04 AM

Now that my cousin lives in the neighbourhood, there's a fair chance we might end up here one evening.  But how long can a place that sells $15 noodles but seats only 25 stay in business, even in Bushwick?  Somehow, I doubt he's relying on delivery/takeaway orders?



#5 Daniel

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Posted 10 February 2018 - 03:07 PM

Went last night quoted a two hours wait.
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#6 Sneakeater

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Posted 15 March 2018 - 10:53 PM

This place displays the usual advantages and disadvantages of Asian Cuisine Prepared By Euro-Trained Outside Chefs.

 

So, on the one hand, notably cleaner technique.  Evidently higher-quality ingredients.

 

BUT, on the other, food that is usually characterized by a multiplicity of layered flavors instead was kind of one-dimensional.  Each dish had, basically, one, maybe two, tastes.

 

Not that different from Pok Pok, really.


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#7 Maison Rustique

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Posted 16 March 2018 - 04:14 PM

Every time I see this thread, I think I've been promoted! :D


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#8 Daniel

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Posted 16 March 2018 - 04:17 PM

This place displays the usual advantages and disadvantages of Asian Cuisine Prepared By Euro-Trained Outside Chefs.

 

So, on the one hand, notably cleaner technique.  Evidently higher-quality ingredients.

 

BUT, on the other, food that is usually characterized by a multiplicity of layered flavors instead was kind of one-dimensional.  Each dish had, basically, one, maybe two, tastes.

 

Not that different from Pok Pok, really.

you should go to Guang Fu, better ingredients, better techniques, better everything. 


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#9 Sneakeater

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Posted 16 March 2018 - 04:29 PM

I'm sure.  It's just that I wasn't around the corner from Guang Fu a couple of nights ago.


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#10 Lex

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Posted 16 March 2018 - 04:46 PM

This place displays the usual advantages and disadvantages of Asian Cuisine Prepared By Euro-Trained Outside Chefs.

 

So, on the one hand, notably cleaner technique.  Evidently higher-quality ingredients.

 

BUT, on the other, food that is usually characterized by a multiplicity of layered flavors instead was kind of one-dimensional.  Each dish had, basically, one, maybe two, tastes.

 

Not that different from Pok Pok, really.

 

 

That's exactly the way I felt about the food at Hanoi House.


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"But this is blatant ultracrepidarianism on my part." - Taion

I have a dream of a multiplicity of pastramis.

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#11 GerryOlds

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Posted 16 March 2018 - 05:11 PM

 

This place displays the usual advantages and disadvantages of Asian Cuisine Prepared By Euro-Trained Outside Chefs.

 

So, on the one hand, notably cleaner technique.  Evidently higher-quality ingredients.

 

BUT, on the other, food that is usually characterized by a multiplicity of layered flavors instead was kind of one-dimensional.  Each dish had, basically, one, maybe two, tastes.

 

Not that different from Pok Pok, really.

 

 

That's exactly the way I felt about the food at Hanoi House.

 

 

Hanoi House's owners are not Vietnamese but the chef is. I liked the frogs legs and pho well enough, and fwiw I think the cooking is more precise than at Madame Vo nearby.

 

I agree with Sneak about General Deb's but disagree about Pok Pok. I think Ricker has a better understanding of how to work with Thai flavors than Adey does Sichuan. I can make my own sesame noodles with snow peas at home, thank you (especially when the noodles are from Sun, which sells frozen ramen packs that taste exactly like what I ate here).



#12 Daniel

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Posted 21 August 2018 - 02:37 AM

Anyone been lately? I see they are on caviar
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