When we were at Fuloon tonight for our weekly dinner, we heard that there was going to be a CH group there this wed. So I thought I’d give a quick list of our yays and nays in case they might be of use to you. We originally discovered Fuloon through a great Chdown there last?year and I wrote an extensive review of our group’s experiences. After a year of visits, we have gone through many more items and here are our thoughts. (I have starred the items that I have not seen on other Chinese menus.
One of the components that the Chef uses particularly well, and which is not seen often here., is vinegar. I noted the 2 fav dishes that have distinct vinegar tang):
Peking Duck (we like it w/o sauce, wrappers etc.; just focus on the duck) Also, ask for the head chef to prepare your duck; it will be better than otherwise.
*Wok baked Beef
*Starch noodles w/ pork (vinegar)
*Orange Chicken- ‘Velvet’ style stir fry; not deep fried
*Chicken w/ dates and peanuts
Pork lo mein- not dry and boring; excellent. sauce and vegs and meat
*Szechuan chow foon
Moo shi pork
*Singapore Style Rice noodles w/Curry- flavor good but ask for lots of meat and vegs
Yu Hsiang eggplant- usually terrif but sometimes too sweet
Traditional green beans w/o pork ( not on menu)
*Mandarin cabbage with spicy and sour (vinegar)
Cold tofu app. Simple, Very refreshing
Fine but not our favs:
Kung pao chicken
Bang bang chicken- nothing special
crab rangoon- odd flavor
* “Traditional” Gen’l gau chicken (small cubes chicken, too tough/overcooked) (not on menu)
fried chicken wings- no flavor
homestyle bean curd
ma pa tofu
sai woo beef soup- bland
watercress and pork soup- bland
watercress with garlic- bland
p.s. i finally found out a bit about Fuloon's history. Turns out the owner and the chef used to work at Yenching in Harv. Square. They are both from Beijing and they are now 5 yrs as partners in Fuloon.
Know you'll have a great time Wed.