OK, so there are a number of Cantonese cuisine experts out there that have claimed that NY chinatown is pretty subordinate when it comes to quality. Some of these claims have been made with such a degree of condescention and vagueness that nothing really constructive has been said in the earlier threads. I'm not one to disbelieve these claims, but I want to know more. Don't tell me that you can find better food in back alleys of Hong Kong or things just taste better in LA/SF chinatown, etc. -- I don't dispute these claims. What I do want to know is what is:
1. What is the best NY has to offer?
2. What kind of dishes/menu items are benchmarks of true quality and bases for comparison?
3. How do you "taste" the quality of the cuisine? Give us some details.
So, this is the challenge to TWC, BJ Son, Frank Lee, among others to give us some clues. Give us poor, untraveled novices a chance to catch up to you guys.
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