Last night 17 hounds and one micro-hound descended on Best Little Restaurant on Hudson Street in Chinatown for a chow feast organized by striperguy. A few hounds met for drinks beforehand and others went for a nightcap afterwards. We were provided the upstairs room and mostly left to fend for ourselves (there were two waiters covering both sections of the restaurant). By pushing two tables together, we managed to seat everybody at two banquet tables with minimal elbow-rubbing.
On the Boston board when discussing a Chow feast of this style usually one must first assess whether there was sufficient “Porky Goodness” to reflect well on the restaurant and hound who ordered for the group. On this count, Striperguy certainly seems to have passed the test because the fried garlic pork ribs not only were quickly gobbled up, but the far side of the table placed a second order while still consuming the first one. The feast also spanned enough variety to include sea critters with legs and even fried squab that included the heads.
I did not get to learn the actual names of the dishes, but to get the discussion of the chow and company started, here is the rough order of presentation. We started off with an order of Chinese-long beans with garlic and ground pork, served with iceberg lettuce. Shortly there after several plates of crunchy-fried/seared squid (not breaded or salt/pepper), with julienned ginger mixed up with the legs (as it was served on my plate). Then came the fried squab, the fried garlic pork ribs, a sauced roast pork dish, a chicken-breast dish, boneless duck served over tofu (not all hounds got the tofu), Chinese greens with garlic, a (fried?) tofu dish with soy-boiled (?) eggs, and the second order of the pork spareribs. Since I missed the ordering and in some cases presentation of the dishes, other hounds will have to fill in the details. The grand total was $21-25 per person.
I thought the company was wonderful and it was a very low-key, but entertaining time. So thanks to striperguy for getting us together and lets jump into discussing the chow.