Tuesday night Stephanie and I had a lackluster dinner here. A plate of so-so large pea shoots with garlic was $11 and not worth it. Beef tendon lo mein, $5, was kind of good, but not nearly as tasty as Hon's and the noodles were a shade overcooked. The separate small bowl of soup had a weird fishy, gamey taste to it. The highlight was the rice plate with suckling pig, $6. While too big to be true suckling, nevertheless it was tasty and restrained in spicing letting the porky goodness shine through. The meat was tender and the skin nice and crackly. It was stone cold, however, even perched on the once hot and rapidly cooling down steamed rice. The dining room was cold and drafty, which didn't add to the crystal chandelier-enhanced atmosphere. The servers were not quite as indifferent as the previous incarnation, but still far from welcoming.
The $18 Peking duck special is still posted in the window. I'll leave it to someone else to try, as we're not rushing back.
New King Tin
826 Washington St.