• Written by Anna Ing
• http://sampan.org/2011/10/a-food-aficionado-pho-so-number-1/

 

Remember in grade school, when your teacher told you that quality was more important than quantity? Well, when it comes to finding a good restaurant, that concept is wrong. The more diners at a restaurant, the better the food – obviously – and hands down, some of the Boston area’s most delicious Vietnamese food can be found in Dorchester. To be more specific the “Fields Corner” Red Line train stop has a cluster of Vietnamese Businesses. Just a block away from the “T” stop, is where you can find Pho So 1 Restaurant (223 Adams Street-Near Dorchester Avenue,Dorchester, MA Phone: (617) 474-1999 begin_of_the_skype_highlighting            (617) 474-1999     end_of_the_skype_highlighting). The decor is simple, colorful with a television broadcasting Vietnamese shows while there are some mirrors. The waitstaff were all very helpful, friendly and greeted you with a smile.

Photo by Anna Ing

Their Goi Cuon(fresh springs rolls) have grilled pork and shrimp with generous amounts of vermicelli and lettuce with a slightly thin hoisin-peanut dipping sauce ($3.73 for 2 cut in half). Another appetizer is the cha gio (fried spring rolls) or rather two slender rolls of veggie filled spring rolls $2.95 that tasted great being wrapped with a lettuce leaf and then dipped into the not overly sweet plum sauce added a nice crunch. Both were a nice contrast to each other in both flavor and taste.

The best item on the menu in the Boston area for this dish is #57 or Com Suon, Bi, Cha-Com 4 Mau (Grilled Vietnamese Pork Chop rice plate)$8.25. At other places you may or may not get a fried egg, but here you get two fried eggs! This fabulous dish has shredded slivers of pork skin, vermicelli egg encrusted steamed pork patty, with the piece de resistance-a delectable grilled cut up pork chop with its bone served over white rice and came with some cucumber slices, carrots, daikon and lettuce. Remember to use the sweet fish dipping sauce over this dish which just enhances the taste especially in the grilled pork chop. It came with a small bowl of clear fragrant soup which was topped with chopped cilantro and scallions pieces.

One of the most famous exports of Vietnamese food is Pho aka Beef broth noodle soup. Winter is coming, one of the highlights is to get a steaming bowl of Pho which takes hours to make the delicious beef broth with beef bones, various spices, veggies to create a great Pho. If you are a little adventurous check out #26 Pho Dac Biet (Tai Nam Gau Gan Sach)(beef broth noodle soup) $7.95 for an X-Large size satisfies with tendon, rare eye round steak, brisket, flank, and tripe in a slightly sweeter beef broth than usual. The long flat noodles had the right amount of chewiness which enhanced the eating experience. Veggies are given separately to add to your hearts content-basil, lime segments, and bean sprouts. At the table, patrons can add to their Pho- hoisin sauce(Chinese dipping sauce) and sriracha sauce (Thai chili sauce from Si Racha originally used for seafood dishes but the US version differs from the original Thai version)which is a kitchen staple in many Asian households. Personally, being able to taste the purity of the beef broth is the key to appreciating the loving care and time used to make it.

After stuffing our bellies with this healthy, delicious meal, we were satisfied. Plus our wallets did not suffer too much either which is always a plus. So go check out Pho So 1 which is open everyday from 8am til 10pm.

(Jeremy C. Fox for Boston.com)

Governor Deval Patrick spoke at a ceremony announcing city,
state, and federal support for a 345-unit mixed-income housing development to be
constructed in Chinatown.

By Jeremy C. Fox, Town Correspondent

An empty lot on the edge of Chinatown, once a vibrant section of brick
rowhouses and small businesses, will soon be reborn as a mixed-income
development the governor says will double the number of affordable housing units
in the neighborhood.

Governor Deval Patrick and Mayor Thomas Menino led a ceremony Monday morning
to herald the development and announce $10 million in city and state funds and
an additional $3 million in state and federal tax credits for the project. The
state and federal support is part of a package of $64.5 million for this and 24
other projects across Massachusetts.

“With a variety of city, state, and federal supports alongside private
financing, this project will provide a new space for residents of Chinatown to
live, work, and play, doubling the number of affordable housing units in
Chinatown and creating some 700 construction jobs while we’re at it,” Patrick
said.

Patrick said cooperation was the key to making the new development a reality.

“We are working together, here in this commonwealth, across government lines,
between the government and the private sector, with neighborhood groups and
others, to invest in education, in innovation, and in infrastructure projects
just like this because we believe we have to be about shaping our future,” he
said. “Not just waiting for better times, but building them right now.”

The empty lot, which sits east of Hudson Street below Kneeland, was
designated by the state as Parcel 24 during the Big Dig. The land had previously
contained blocks of housing occupied by a diverse community of Chinese, Syrian,
and Lebanese immigrants, 300 of whom were displaced when the state took the land
in 1962 for construction of a ramp connecting to the Central Artery.

City Councilor Bill Linehan, State Representative Aaron Michlewitz, and State
Senator Sonia Chang-Diaz also attended the ceremony, standing alongside Richard
A. Davey, Massachusetts secretary of transportation, and Nancy Brennan,
executive director of the Rose Fitzgerald Kennedy Greenway Conservancy, which
manages the parks constructed across most of the other land when where the
Central Artery once stood. More than 100 Chinatown residents and others also
attended.

The Parcel 24 development is a joint venture between the
Asian Community Development Corporation, a nonprofit serving the local
Asian-American community, and New Boston Fund Inc., a real estate investment
company.

Michael Tow, president of the board of the community development corporation,
recalled hearing as a young boy at his grandmother’s knee of the family’s life
at 72 Hudson St. before their home and others were demolished. She told stories
of a close-knit community where her sons happily played games like kick-the-can
and where she could stand at her window to watch them walk to school each
morning.

“However, more often than not, these stories would end with some reference to
that terrible day when the families of the even-numbered side of the street got
that notice posted on their doors,” Tow said. “The injustices that occurred, the
gross mispricing of value to homeowners, the unimaginable short time frame to
relocate, the taking advantage of a lack of representation and community voice,
and the steamrolling of due process.”

Tow recalled visiting the neighborhood in his childhood, when his great-uncle
and great-aunt still lived across the street at 79 Hudson St.

“What was once a thriving and lively community [was replaced with] beer cans
and trash and abandoned furniture, and all kinds of waste and debris in front of
a huge, graffitied, dirty, crumbling concrete wall that stood as high as the
homes all across the street, that imprisoned the community and our street,” he
said. “Now I’m not an expert on feng shui, but having a nasty concrete wall in
front of your house can’t be good chi.”

Tow said that he was proud to be part of the community development
corporation and the effort to return the east side of Hudson Street to the
community, calling it a “truly transformative project.”

The development will contain 200 market-rate apartments, 50 affordable
condominiums, and 95 affordable apartments, 10 of which will be set aside for
families transitioning out of homelessness. It will also include 5,500 square
feet of ground-floor retail, 6,000 square feet of community space, and a
courtyard of about 13,600 square feet.

Menino said the project was the result of the city, state, and private
developers coming together toward a common goal and that “today we have a
project that we can all be proud of.”

“Right here today, we’re going to create 95 affordable units, create
construction jobs,” Menino said. “That’s what we’re all about: creating more
jobs in our community, creating more affordable units also.”

The $130 million Chinatown development will receive $6.5 million in state
funds, $2 million in federal low-income-housing tax credits, $1 million in state
tax credits, and $3.5 million in city funds. Construction on the first phase of
the two-building development is scheduled to begin next spring and expected to
be complete by 2014.

Email Jeremy C. Fox at
jeremycfox@gmail.com.
.

(Jeremy C. Fox for Boston.com)

Mayor Thomas M. Menino spoke as Janelle Chan, executive
director of the Asian Community Development Corporation; Governor Deval Patrick;
Kirk Sykes, president of the Urban Strategy America Fund; Michael Tow, president
of ACDC’s board; and community members looked on.

• Written by Anna Ing
• onOctober 7, 2011

There has been a big void for Bon Chon lovers since the Allston lounge, Privus, closed its doors over a year ago. However, thanks to some former Privus employees Bon Chon is back and it has moved a block away into the former Toki Shabu Shabu space [123 Brighton Ave, Allston, MA 02134(617) 254-8888 www.bonchon.com]. Since earlier this year, the new and improved Bon Chon has been flourishing (their menu selection surpasses its New York City sibling, with even more selections slated to come!)

Their extensive menu offers a variety of Japanese and Korean favorites as well as a selection of Asian inspired cocktails, beers, and wines. The place is always hopping and the atmosphere hasn’t changed much from its predecessor – maintaining the dark and white modern, upscale décor. Also, there is a bar area by the entrance and televisions are everywhere with pulsating music coming out of speakers, so the noise level can be a little loud.

Photo by Anna Ing

Bon Chon hails from Busan, South Korea and was started in 2002. In 2007, the first stateside location opened up in New Jersey and within three years, another 18 locations have sprouted up with one in Boston.

What is Bon Chon you ask? Well, to fans (like myself) it is skinless chicken (strips/wings/drumsticks) ($9.95 up to $33.95) breaded and twice fried to crispy perfection – glazed with either a spicy or soy garlic sauce. Beware though: the spicy style packs a subtle kick that can be overwhelming for some after a wing or two! Think of Bon Chon as similar to the American-staple Buffalo wings, but with a distinctive crispy coating (spicy style) and boy is Korea’s answer to the all-American favorite fried chicken delicious and addictive! Bon Chon drumsticks tend to be bigger and a little on the dry-side compared to the juicer wings and even though it is twice fried, there is not a trace of the expected greasiness.  Another pleasant surprise is that the chicken holds its crispiness for a long time! Hours or even three days later when reheated, the crunch is retained! Amazing! Four sizes are available with the option for combo (both flavors) with the exception of small. On a hot summer day, a plate of Bon Chon and a cold beer go well together! Two sides – a lovely slaw superior to its counterpart coleslaw as well as pickled daikon (white radish) cubes are served to soothe diners’ tongues from the spiciness. For convenience, a pail is given to collect the chicken bones.

For starters, we got the Seafood Scallion Pancake ($12.95), a lovely pancake studded with scallions, shrimp and squid served with an accompanying soy dipping sauce-delicious! Nice and crispy on the outside, but the food had the right amount of chewiness. Next came our maki rolls-Spider Maki (Soft shell crab) $8.95, Caterpillar Maki (Unagi and avocado) $7.95 and regular Tekka Maki (Tuna). The rolls hit the spot while they were quickly devoured and enjoyed by our group. The ingredients were fresh and the rice did not easily fall apart.

Photo by Anna Ing

Bon chon is slowly gaining a cult following! Ever since my first bite of Bon Chon in Annandale a few years ago, Bon Chon has become a fave of mine!  The chicken and food comes out pretty quickly. The service here can be a bit slow because it is busy.  Our server was pleasant, but she did forget our drink order. Next time you want fried chicken, go check out what all the fuss is about, but be forewarned of the busy lines at night!

• Written by Anna Ing
• onSeptember 27, 2011

Photo by Anna Ing

Feng Shui’s motto is “Taste, Quality and Style” and they deliver it in spades. It is off Route 9 (west bound next to Chuck E Cheese) 801 Worcester St, Natick, MA with other locations in Cohasset and Chelmsford with fourth location in Tyngsboro on the way. Named after the study/science mix of Chinese Astronomy and Earth, Feng Shui diners are welcomed into a dining with soothing muted colors, various rooms and relaxing atmosphere. Plus there is an extensive menu with hibachi, sushi, mixing the best of Chinese and Japanese cuisine.

For starters, the Minced Chicken with Pine Nuts with hoisin sauce (Chinese glaze/dipping sauce) and lettuce leaves ($9) came out. The hoisin sauce mixed well with the chicken mixture and the crispy lettuce leaf gave a nice crunchy accent. The Rainbow Maki ($13) eel, avocado, cucumber & tobiko, spicy mayo wrapped with assorted sashimi and Snow Mountain ($13) has tempura shrimp, tobiko, with snow crab and mayo along with tempura ake (inside/out). Both rolls were fresh and delicious. Their version of General Gau’s ($12) has tender breaded bite sized chicken pieces in an orangey and slightly spicy sauce garnished with steamed broccoli crowns. Caterpillar Roll filled with unagi (eel) and covered with avocado is satisfying combo that is both rich and creamy.

A buffet is available during lunch time from Monday to Saturday and all day on Sunday. Though the choices were a little limited, all the choices are very fresh, appealing with sashimi, hot entrees, dumplings – ha gor (shrimp) and shumai (pork and shrimp). Complimentary soup choices of miso, won ton and hot sour are included. For only $5 more, one stir fried lobster is available: with black bean sauce or ginger scallion style.

A perfect ending was the Flute Limoncello ($6), a parfait that was refreshing, light, tart and delicious. The meal satisfied used no MSG, and unlike other Chinese restaurants light handed on their use of oil. After a few repeated visits, the food is consistently fresh, delicious, with excellent hospitality and service. Feng Shui delivers an enjoyable dining experience eating quality Asian Fusion cuisine.

• Written by Anna Ing

Boston is a city full of great food and a city that enjoys a plethora of Japanese restaurants. One recent standout that comes to mind is Fish Market Sushi Bar [170 Brighton Avenue, Allston, MA 02134 (617) 783-1268]. This tiny hole in the wall joined the sushi scene and has been satisfying fans with creative, fresh and tasty maki rolls, and sushi. This simple, tastefully decorated space – in tans and whites – features a sushi bar predominantly on the right. At the moment Fish Market does not have a liquor license, so it is BYOB. Two close Hong Kong buddies hailing from Quincy decided to join forces to open their own restaurant and Fish Market shines and delivers quality with its excellent food. Also it doesn’t hurt that their sushi chef apprenticed at the Japanese cuisine pioneer Oishii Restaurant, so you already know that everything will be great.

Photo by Anna Ing

First start off with their now famous Avocado Ball $12 which packs in a lot of punch. It came out topped with a lemon slice and a pickled umezuke (pickled Japanese plum closer to an apricot) while the avocado covers up a center filled with two delicious kinds of roe ( tobiko or fish eggs), cucumber and tuna sashimi (white and regular) mixed with a great lemony mayo. Next came the nigiri sushi (usually raw fish over small amount of rice)-mackerel (distinctive but not for everyone), super white tuna (mutzu) so full of flavor along with a piece of sumptuous seared foie gras (goose liver) topped with a piece of truffle (fruiting body of underground mushroom). Each bite of the nigiri yields a mouthful of freshness and flavor! Plus the nigiri portions were generously sized! One lovely appetizer dish -Scallops and Uni $6 consisted of 2 pieces of sashimi style scallops topped with uni (sea urchin) $6 paired together well with the sweet scallop essence along with the taste of the sea from the uni were accentuated by the yuzu (Japanese citrus fruit) and Japanese basil dressing.

Photo by Anna Ing (SAMPAN)

Next came the makimono (variety of rolls) that were ordered-the Jalapeno Twister $9.50, White Tiger $9, Baked Spicy Scallop $9.50 and Caterpillar $9.50. Each of these rolls had avocado, flying fish roe (tobiko) by varying twists and tastes to set them apart. First off the Jalapeno Twister with the jalapeno slices atop each piece gave a light spicy heat to each slice cooled with the salmon, cucumber, and added kick from the jalapeno sauce drizzled on it. The white seaweed enveloped the White Tiger Maki with tuna as well causing a clever switch and contrasting appearance too. The Baked Spicy Scallop incorporates well with a nice spicy scallion mayo along with crabstick and scallop over avocado maki. Finally, the classic Caterpillar Maki packs plenty of avocado slices over the rice, covering up the lovely eel, cucumber and avocado maki roll. For reasonably priced, quality, innovative sushi remember to check out Fish Market Sushi Bar the next time you’re in the Allston-Brighton area.

• Written by Anna Ing
• onSeptember 13, 2011
• Filed under Restaurant Reviews

 

Joining other Hot Pot places in Chinatown (though more are of the Japanese shabu shabu style) is Hot Pot Buffet. In business for over a year, a constant flow of traffic has funneled right in this two level restaurant located [70 Beach Street, Boston, MA (617) 338-0808] adjacent to the welcoming Chinatown Gate. The restaurant is open Monday through Friday 11a.m.-4p.m. for lunch or 4p.m.-2a.m. for dinner and costs only $14.95 a person for lunch and $20.95 a person for dinner. Sundays and holiday lunches are not offered. Hot Pot Buffet offers fresh ingredients, no MSG and very little oil for a tasty and healthy dining experience.

Photo by Anna Ing

Hot Pot (aka steamboat) has a history of over 1,000 years and is enjoyed all over China with variations in other countries. It is a fun way to share a meal and eat with friends especially if you like to cook your own food.  It is very easy! First you choose your desired broth out of four options- Chinese Herbal, Mala (Spicy) Soup, Black Chicken Soup and the House Special Broth. Then you can pick your desired food to cook. The sheer variety of food options is amazing and there is something for everyone! Lobster is at market price ($8.95 each on a recent visit) along with 19 other seafood items to choose from ranging from salmon fillet, shrimp, clams, crab legs and fish tofu. Then there are six types of noodles, 33 items under vegetables (tofu and rice cake too), as well as four types of dumplings, six types of seafood and meat balls, and 11 choices of meats. A few exotic items that stand out are the Beef Tongue, Fried Pig Skin, Pig Blood, Quail Eggs, Pork Intestines, Fried Gluten Balls and Wood Ear Mushrooms.

Now comes the fun part! Once you get your broth and food, then you wait for the broth to boil and then you slowly put in your food. The items you choose will determine the cooking time, for example tofu and noodles take longer to cook. Veggies and the thinly sliced meats cook very quickly after a few swishes in the hot broth with your chopsticks. Sa cha sauce (made of chilies, shallots, garlic, soybean oil, dried shrimp and brill fish – which gives it a nice savory slightly spicy tinge found in Fujian, Chiu Chow and Taiwanese cooking) is offered for dipping.

Hot Pot is a great group meal. You can take your time and eat whatever you want. But the best part is the broth at the end of the meal. The soup will have garnered an abundance of flavors from all the food that was put into it and it is the highlight of the meal! It is the best part for me!  To top it off, sliced oranges were offered with the bill at the end. So if you are hungry and want something healthy, check out Hot Pot Buffet.