![]() I've found myself there for weekend lunches twice in the past month or two and had the opposite experience. (What is in it besides corn starch, water, and vinegar? What gives it its brown color?) Hmm, now I'm craving it with fried wonton strips thrown into the bowl.įrom my own few (semi-)recent experiences, I also agree that the duck itself is (still) really good and everything else I've tried is really bad - even the "grown in our back yard" garlic sprouts or whatever they are. ![]() The hot and sour soup tip is actually worth a lot (to me) because I love hot and sour soup in theory, but never think to order it because I never know what's in it. But if he ever comes back here we'll try to restrain our enthusiasm, at least on the surface. I don't know if he's found a more comfortable environment in Knoxville. According to press accounts, the same thing happened in Atlanta. Like many geniuses he just wanted to be left alone to do his work. One of our group, "pandahugga," complimented him in Mandarin, and that was even worse. After a smile and a bow, he escaped as soon as possible. Sometimes, after we'd tasted his wares we would demand that he come out of the kitchen for a curtain call. And the excitement we experienced as he jumped from one restaurant to another in NOVA was beyond cultism, it was fanaticism - American boisterousness, perhaps. I would add that before he burst onto the scene here, he cooked for the Chinese Prime Minister, a top hotel in Beijing, and then the Chinese ambassador to Washington. Intrepid researchers found he had gone to Atlanta, GA, and then to Knoxville, TN, where he is now. Shortly after he opened that place in Fairfax, he disappeared for a while. His cooking was a revelation with whole new flavor combinations. He moved from restaurant to restaurant frequently, from China Star to TemptAsian cafe to a new place over in Fairfax. There was a Chinese chef here, Peter Chang, who was a master of Sichuan cuisine, and developed a bit of a cult following. Within the genre, both of these dishes were successful, and I'd order them again. The soup was just like it should be, and the shrimp chow mein wasn't gloppy in the least. For whatever reason, those prices are inclusive of tax, and the total bill was $11.84.īut guess what? Everything was good, including the homemade chow mein noodles and the rice with little peas in it. It was not to be - the chow mein was $8.95 and the egg drop soup was $2.89, and no egg roll was included. Now, I didn't see anything that said "Monday through Friday" (someone please correct me if I'm missing it), so I was expecting to pay $8.95 for both, and also get an egg roll. I went online to their Lunch Specials, and ordered a Shrimp Chow Mein with Egg Drop Soup. 'If they want to serve up that glop, then by golly I'll go straight to the heart of it,' I thought to myself today. The biggest problem was the saucing, which was excessively thick and sweet. Fairly recently, I went to a large Sunday lunch banquet where I was firmly disappointed in everything except the Peking Duck (and the company). I've been to Peking Gourmet Inn many times over the years, and have enjoyed it in the past. On the way back from the vet the next day she snarffed down the fortune cookies. And for the little while that we spent filling pancakes with the crispy savory duck we were able to put aside our worries about our little one. They make the spring rolls on site, so they have more flavor than those that most Chinese restaurants serve. Given a choice between the two I would always pick Peking Gourmet, but I would never try to compare them.Īs an aside, two weeks ago today my beloved dog had surgery to repair her right knee after a total rupture of the ligament, the wife and I could not stand being at home without her, so we escaped into an order of the spring rolls and Peking duck. Peking Gourmet food is more refined, and I cannot say enough about the Peking Duck. ![]() The strength of Full Kee is the soups, I have been unimpressed by most of the other dishes. Peking Gourmet Inn is not as loud, rushed, and does not feel nearly as cramped (even though they wedge as many people as the Fire Marshal will allow them to). I've been to Full Kee once, and I really liked Peking Gourmet Inn better.I think that they are two very different styles of restaurants. I haven't tried the Peking Duck, but I have had the chicken with garlic that they grow themselves. Their lunch prices are really reasonable, IMO. I've been a few times for lunch and I've really enjoyed it.
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