Can’t decide between won ton, roast pork, or noodle soup? Don’t worry Shun Wang’s got you.
I’ve been forsaking my heritage. By that I refer not to red sauce—OK fine we called it gravy—with which my father baptized me every Sunday, but rather the Cantonese food he fed me, thus beginning my lifelong love affair with Chinese cuisine. So when a friend posted a mouthwatering image of the HK lo mein at Shun Wang, I knew I had to try it.
“You know what this is?” the waiter at this Cantonese holdout in the increasingly Thai neighborhood of Elmhurst asked incredulously. “Yes,” I lied. “It’s steamed noodles,” he responded. Up until two days ago my Cantonese noodle knowledge was limited to chow fun and the thicker version of lo mein. (more…)
As someone who often spends every waking moment seeking out and ingesting “authentic” Chinese food—Muslim lamb chops,gui lin mei fen,Sichuan cold noodles, Shanghai xiao long bao, to name a very few—I sometimes forget where I came from. I cut my teeth on Long Island strip mall Chinese—chow fun, lo mein and General Tso’s—along with dishes with names like “happy family.” To this day I think my mother—ever the peacekeeper—ordered the stir fry of beef, chicken, pork, shrimp, and scallops mixed with vegetables just because she thought the name had some sort of magical powers. Whatever domestic strife there may have been growing up, we were mostly certainly a happy family when eating Chinese food whether dim sum, Peking duck, strip mall Chinese, or one of my favorite spots of all, the subterranean den of American-Chinese splendor that is Wo Hop.
I blame monthly visits to Wo Hop with my parents and basement Thanksgiving feasts for engendering an obsession with delicious food served in basements that would reach fruition with my forays into Flushing’s Golden Shopping Mall decades later.