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San Francisco Bay Area Chinese Cantonese

Old New York pseudo-cantonese style chinese food in the bay area?


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Old New York pseudo-cantonese style chinese food in the bay area?

pauliface | Jun 18, 2010 10:15 AM

I see there are a number of chinese-food related posts.
Let me add a new request to the mix.

I grew up in New York City (Queens) in the 60s and 70s.
The chinese restaurants at the time were definietly not genuine.
I think it was initially chinese immigrants cooking for New Yorkers and figuring out what they liked. I remember, I think my favorite was a place called Lum's.

This was all pre-szechuan. In the 70s, NYC discovered szechuan, and in the next ten years the old cantonese style places died out. For a while there was Bill Hongs, which got it almost right but was rather expensive. There's still one more on the upper east side that's okay, and costs a fortune, I think it's Shun Lee Palace.

The "cantonese" dishes that were favorites were:
-- egg rolls (the big fat ones, not skinny spring rolls)
-- butterfly shrimp (I think there may have been bacon involved in this one)
-- sliced roast pork (pale pinkish meat that was red at the edges)
-- wonton soup
-- chow mein (does not resemble the real thing. No noodles except crispy ones to sprinkle on top)
-- lobster cantonese
-- shriimp with lobster sauce
-- sweet and sour pork (fluorescent in color)

When I go to real, genuine chinese restaurants here in the city, it's a completely different experience.

Does anybody know of a restaurant in the bay area that will take me back to my childhood?

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