CrazyC wrote:I dropped by Mandarin Kitchen last week, and had a brief conversation with Aide. If there is interest, I would be more than happy to organize another Mandarin Kitchen dinner.
Mike G wrote:Fenger-- what do you especially like for breakfast there? I'm intrigued.
TonyC wrote:MK has prix-fixe northern/shanghainese (3 plates + soup) at a killer price as well.
LAZ wrote:TonyC wrote:MK has prix-fixe northern/shanghainese (3 plates + soup) at a killer price as well.
Is this on the regular menu?
TonyC wrote:MK has prix-fixe northern/shanghainese
Is anyone out there familiar with Joe’s Shanghai and can recommend a place in the Chicago area that can come close to it? All I need are good soup dumplings. I’ve tried the Phoenix dumpling house, Moon Palace, and now MK. Nothing compares. Thanks.
edgarg23 wrote:All I need are good soup dumplings. I’ve tried the Phoenix dumpling house, Moon Palace, and now MK. Nothing compares. Thanks.
edgarg23 wrote:Is anyone out there familiar with Joe’s Shanghai and can recommend a place in the Chicago area that can come close to it? All I need are good soup dumplings. I’ve tried the Phoenix dumpling house, Moon Palace, and now MK. Nothing compares. Thanks.
eatchicago wrote:What are the qualities about Joe's siu loong bao that you don't find in the ones you've eaten here? You refer to them as "better", but I'm curious...what makes them so much better?
edgarg23 wrote:The GT’s chicken was not all white meat (my wife is particular about that) and the sauce had some sort of sweet/bitter flavor that wasn’t something you go back for. The rice was standard, nothing to report there.
Is anyone out there familiar with Joe’s Shanghai and can recommend a place in the Chicago area that can come close to it?
TonyC wrote:OOOF!!! MK just got slammed now i know how gwiv feels about LTH.
TonyC wrote:the all 'white meat' critque, IMO, is a wee bit unjust as there is no 'standard' for how General Tso's chicken, itself a non-Chinese dish, should be prepared. Tho, per The Definitive General Tso's Chicken page, drumsticks/thighs, ie, dark meat, should be used.
TonyC wrote:re: Joe's Shanghai…This place is more of a tourist attraction than true foodie attraction.
edgarg23 wrote:As I prefaced in my post, it’s my wife who prefers the white meat. Joe’s would serve their GT with big chunks of lean white meat, which she particularly enjoyed. Again, it’s the standard by which we judge other GT dishes. Have yet to find a similar rendition.
Vital Information wrote:Who needs hot pot. Save this restaurant!
Vital Information wrote:This restaurant STILL needs saving (damn it!).
The VI family and the Zim family did our part last night, but it was just a drop in the bucket. Saturday night, and besides us, about 3 or 4 tables with hot pots. C'mon guys.
Mandarin Kitchen has not ditched Shanghai food entirely, but they have greatly augmented the menu with dishes associated with Northern China/Beijing. Chiefly, there are many new dumplings and pancakes on the menu. Also, as noted above, there are some very interesting breakfast items like the millet congee. Still, the 3 dishes for $23 deal remains, and still, it remains too hard to order everything I want.
As I have always noted about this place, one has to order at least a few things from several catagories. From what I would call dumplings or hot appetizers, we got three kinds: lamb w/zuchini, pork and vegetable. From the cold appetizer (now de-emphasized w/o the Shanghai orientation) we got the ever popular micro-cut of tofu and salty vegetable. Noodles was Shanghai noodles with spinach and chicken strips. The 3 course of family dinner were eggplants battered, beef "home style" and tofu "home style". We resisted mightedly, the more expensive, "must try" section". I should also note that the soup du jour was Jewish style cabbage
Would I say that our meal was top to bottom ten outta ten dishes? No. But in total, it made a great meal of cresending tastes and textures, flavors and sensations. The best was the beef, hot from a good amount (not a Zim amount though) of jalepenos. Also near the top, the fried eggplant. I've had great fried eggplant sticks at places like Joe's Stone Crab, where the inside was soft, almost a battered baba ganoush, but this fried eggplant stands firm against its crisp and oil free batter, well done for sure. Worse, probably the lamb and zuchini dumplings, which I wanted to order as soon as I saw them on the menu. Part of the problem was that the dumpling seemed undercooked when they first arrived, leaving them mushy in the mouth. Over time, they set up a bit, as chefs would say, but they stayed not that fun to eat. That soup, not as bad as the version we had at Jake's in Milwaukee, but not nearly as good as my mother's.
RST has been on me to eat hot pot here. I agree that when I see it on the tables, it looks great. Yet, I cannot imagine forgoing a cold appetizer or two (spicy stomach when I am with more adventursome eaters) or Shanghai classics like the meatballs, and when I go some time with some high rollers, I wanna try the $20+ fresh water eel dishes and the fish in vinegrette, the latter dish looks great on the new helpful pictures in the middle of the menu. Who needs hot pot. Save this restaurant!