I've passed by this place, Bo Ky Restaurant, many times in my Chinatown visits. Each time I thought how good the broth smells, and how I must try this place next time. Well, today, I finally remembered to get something to go.
Got the pork Gan Cham Noodle soup. In Chinese it means "Silver Needle". I was curious. Turned out to be delicious udon-like noodles that tapers to sharp ends, like needles, something I've never had before. Though I say Udon, I'm not sure whether this is made with rice flour or wheat. Bo Ky is a Tsou-Zou restaurant, which is a cuisine I'm not familiar with. The other dish I got was the "Belly Beef on Rice". Half of the beef were the soft tendon part of a beef, with very pleasant texture that's similar to the Gan Cham noodles. (By now I'm thinking I really should have gotten the Gan Cham with the beef belly...maybe next time)The small piece of carot in the stew was packed with natural sweetness and the beef flavor. In general this dish could go either way and can be found in many Chinese restaurants. At New Green Bo, it's dark brown and had more of the 5-spice and anise flavor; where as at Bo Ky, it has a slight curry overtone, and has sweet onions and carots in the stew. Both version are nice in their own ways. Bo Ky's have far better beef tendon, though.
One thing not on the menu, but posted on the walls, was goose. The smallest portion they have is $9. Hope someone will try it before I get to it. My general, and perhaps premature impression of Tsou-Zou cuisine is that it's lighter and sweet in a natural way as opposed to the heavy/dramatic sauce type.
Would be nice to hear if anyone else have been. It's at 80 Bayard, on the other side of Mott from New Green Bo.