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Tracking down Chinese/Polynesian restaurants

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Tracking down Chinese/Polynesian restaurants

Jon Fain | Feb 27, 2000 05:21 PM

I'm looking to find the last of the classic Chinese-American-Polynesian restaurants across the country and would appreciate any tips. The bigger and funkier and older the better. You know the ones-where the children of the American suburb got their initial taste of the exotic. I am especially interested in the last of the architecture that screams out: mai tais and egg foo yong served here. Food quality is important, but if the building is intense, I don't care if they cook in Vaseline.

Also,if you know of any regional nuances to the food, please mention. For example, in New England the old time places still bring you white bread at the start of the meal (freaks out the New Yorkers). There's also something called Chicago Chow Mein(or Suey, or Yoke). The only thing I could ever figure out was that it had so much soy sauce in it it looked like a creature caught in the backwash of the Exxon Valdez. Don't ask me what that has to do with Chicago.

Many thanks!

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