Almost all posting here is from visitors looking for South Louisiana cuisine with an occasional slide into Vietnamese. I've had an interesting few days eating non-local food that may be of interest to some locals.
Our DIL is the coordinator for about a dozen Chinese highschool exchange students, with one, Harry, living at her house for this school year. (they have all adopted a Western first name). At Easter dinner I suggested we take advantage of her connections and see what local Chinese restaurants have off-menu Chinese choices and get Harry to make it happen.
After some research among the group one place that was suggested was China Rose in Metairie. I think this place had a pretty good reputation when it was on Robert E. Lee before Katrina. I looked up their web site and they have a separate Chinese menu, in Chinese and English, that you can check out as their Menu 04.
So three of us and Harry went there last week. While we could read the menu we decided to let Harry do all the ordering. After a few questions on what were our likes (many) and dislikes (very few) Harry ordered in Mandarin.
There was not a bad choice in the lot.
For apps there were scallion pancakes and cold black mushrooms. Two winners that we are ready to have again. We asked Harry if his mother made these pancakes at home he replied that she got them at the super market and he liked eating them cold for breakfast, ala an American teen with pizza.
Everything came out family style and the dishes were passed as we didn't have one of the larger tables with the turntable that makes these types of Chinese meals easier.
We had beef in wild/hot peppers that came in a broth that would go well over rice
Bean curd with spicy ground pork. I've ordered this at a Chinese restaurant on the north shore and the two dishes were similar with some differences mainly in textures,
Seasonal vegetables which were stir fried slivered green beans and spinach. Very good and very light.
Braised pork intestines (as per the menu; tripe sounds better) There are 6 or 8 tripe dishes on the menu. This was good, with of course the tripe taste but the main other flavoring was five spice. The only other tripe that I knowingly have eaten is menudo. Both DIL and I agreed our favorite dishes were the cold mushrooms and the tripe. My wife who is no fan of things like liver, lamb, goat, feta, venison, etc., tried the tripe and while she thought it was pretty good didn't plan on repeating the experiment.
Harry was happy. It was the first real Chinese food he has had since he started school in August. He thought it was good, tho not great, and was typical of what he would expect at home (a city just north of Beijing). He wants to return.
FWIW, they worked 8 tables while we were there and four were occupied by Asians.
Saturday we attended a Hindu-American wedding. It was a destination wedding with about 50 people from all over the U.S., South America, and the UK with only f from New Orleans. It was held at a place with no name that we just knew as 530 Bourbon Street. It is a nice party place with just a carriageway into a large patio, a slave quarters and the main house with two floors of banquet space. We were on the second floor where there are two small prep kitches with full height holding cabinets, a ba,r and a large pretty room with the usual bare brick walls and hardwood floors that easily held 50 people.
The food was from Bywaters Silk Road and it was very good. It was a buffet but the food did not suffer from being held, which is not true of many buffets. There were I think 8 chafer food pans, one with a shredded chicken curry, one with fish and the rest vegetarian. A green pea dish, which is not on the restaurant menu, was very good as were the chickpeas which is on the menu. My wife liked the chicked curry and I have been making curries since the late 80's. And the mango cheesecake was outstanding. We have now put Silk Road on the list for a visit.
It's not often that one gets to eat national food vetted by those familiar with it. And all in three days.