Vongerichten on Chinese Food

Vongerichten on Chinese Food where he eats

#1 Rail Paul

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Posted 11 March 2006 - 02:55 PM

J-G V discusses his favorite Chinese restaurants in the world, and why he likes them.

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Honmura An, New York
212-334-5253

He always orders seiro, which are soba noodles served at room temperature with a variety of dipping sauces ($10).
* * *

Shui Hu Ju, Hong Kong
011-852-2869-6927, www.aqua.com.hk

"crispy fried chicken, covered with fried red chili peppers" (about $24). "
* * *

The Whampoa Club, Shanghai
011-86-21-6321-3737, threeonthebund.com

"French techniques" with classic dishes like steamed local fish with ginger and scallions.
* * *

Hakkasan, London
011-44-20-7927-7000

Mr. Vongerichten orders the Peking duck, which features a platter of crispy skin with pancakes and beluga caviar, followed by duck meat stir-fried with a sauce of your choice. About $243 for two people.
* * *

First Grade Seafood Restaurant, Singapore
011-65-644-05560

but he loves the "black pepper crab, in the shell cut in four pieces, wok fried with a black bean and black pepper sauce." He attempted to copy the sauce for the black pepper shrimp he serves at Spice Market, one of his restaurants in New York.

WSJ

My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC

#2 omnivorette

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Posted 11 March 2006 - 03:05 PM

Honmura An is a Chinese restaurant???? That's news to me.

"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#3 Gary Soup

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Posted 25 March 2006 - 05:21 AM

Jean-Georges shows that his appreciation for Chinese food goes beyond enjoying signature dishes at high-end restaurants in a recent travel piece by Johny Apple:

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There were crepes at other stalls -- delicate cong you bing, or scallion pancakes, and ji dan bing, a kind of breakfast burrito. To make that, a short-order wizard spread batter on a drum-shaped grill with what looked like a painter's spatula, broke an egg on top, added a dab of fermented soybean sauce and threw in some chives, coriander and mustard-plant leaves. The whole process took just a minute. Then he slapped either a salty cruller called you tiao or a piece of crisply fried bean curd skin across the finished product and rolled it up like a scroll. Mr. Vongerichten, in seventh heaven, pronounced it ''the best breakfast in the world.''

Shanghai, a Far East Feast