So, I tried it, and Kowloon just does not satisfy my occasional cravings for good, "bad" Chinese-American food. This is the stuff I grew up eating in the '60s. It is NOT authentic. We are talking chicken fingers, egg rolls, egg foo yong with gloppy (but tasty) sauce, that sort of thing. My criteria for what makes it good is
- fried foods are not greasy, but should be nice and crispy. For things like chicken fingers, there should be enough batter to make a definite batter layer, but not too much.
- no western vegetables used (e.g. no celery or zucchini)
- the sauce that is part of a stir-fried item should not be some gloppy brown substance that is the same for everything at the restaurant. (There is an avoid-at-all-costs restaurant in my area, Yours, that does that. A cardinal sin.)
- When served the food should be hot and fresh. It may be inauthentic but it should be done well.
I used to sometimes get take out from the Tiki Inn near Watertown Square to satisfy this need, but have not gone there in several years after some disappointing experiences.