Kung Fu Restaurants & Bars

[GeneChing]

How did this one get by me for so long?

Kungfu Fast Food in China (http://madaboutshanghai.blogs.com/mad_about_shanghai/2006/03/kungfu_fast_foo.html)

Most of you probably don't know, but I actually worked for McDonald's Australia for 15 years in many different capacities from store operations to new business development.

As such, I still have a soft spot for QSRs (Quick Service Restaurants - or fast food joints if you prefer) and whenever I see or go into one I am judging the operation in terms of QSC (quality, service and cleanliness) and in terms of the business itself. I must admit that I also get excited when I discover a new brand.

Today was one of those days when I had my first encounter with Kungfu.

They are a modern QSR serving Chinese food, their point of differentiation was the fact that the food was healthy (steamed meats, soups and quick boiled vegetables), and they have Bruce Lee on everything!

Sabrina and I had lunch at the store in Hong Kong Plaza on Huahai Lu (its inside behind KFC). So here is my critique:

Service
The service was very quick and attentive, however it was very haphazard. We ordered and the cashier was very friendly and helped us with the menu, but when we ordered at one cash register he walked back to the middle of the counter and punched in the order. Then over the top of all the customers he yelled over to Sabrina the amount that was due. She then had to fight her way through the lining up customers to get to the register to pay. Not a nice experience.

The other problem was with the disclosure of what was in certain dishes (this is a common China problem). Sabrina doesn't eat pork, so we ordered a beef and a chicken meal with an egg custard dish on the side. Once we got the egg custard dish, there was a funny grey meat in it. After quizzing the staff it turned out that it was pork. The food providers in this country need to get their act together and disclose the contents of some products. This is particularly crucial for the upcoming Olympics and World Expo 2010 as it will drive hundreds of thousands additional visits over the next 10 years, many of these people will be Jews, Muslims, Hindus etc with particular beliefs. It would be very easy to ruin someones experience in China with an innoculous egg custard.

On the positive side, the manager happily replaced the offending egg custard with another dish, so full points for service and customer care after the fact.

Food
The style of food would be described as modern casual Chinese. It consisted of steam rice with mushrooms, noodles, soup, beef with rice, soy milk etc. You can see more here.

The food quality was great. Everything was hot and fresh and tasted very good.

We had to wait for the beef noodle soup, but it was delivered quickly.

The boiled lettuce in strange brown sauce was ok - a bit more up Sabrina's alley than mine.

The food was all served in branded melamine bowls with lids - even the spoons were melamine and had the Bruce Lee image. This kept the food hot and made the eating experience more like that of a traditional restaurant (ie cutlery and crockery) although the chopsticks and cups were disposable.

The prices were reasonable, 16 RMB for a meal with some steamed chicken & mushroom, rice and soy milk - and only 6RMB for a small bowl of beef noodle soup (and it wasn;t really that small).

Decor & Cleaniness
The decor was great. The colours, furniture and lighting was very modern, acctractive and comfortable. The store was absolutely spotless. There was not an uncleared table in the store when we entered, not a mark on the floor or the windows. What I could see of the kitchen was clean and tidy as well.

Branding
They have certainly positioned the name and imagery to capture the youth market. Huge Bruce Lee pitures abound and his iconic image appears on everything from the signs, cups, bowls to the tray mats (I wonder about the licensing of his image!?).

The Bruce Lee images made me think of them running birthday parties with a martial arts host instead of a clown. Might catch on!

The quality of the branding and the image they portrayed overall shows that a great deal of money and developmenbt time has gone into these stores.

Overall I rate it a good experience, good value for money in a very clean and enjoyable decor. I hope to see more of them soon.

Kungfu is owned by Global Fast Food Chains and is based in Guangzhou. They operate a total of 106 stores in China, 46 of them being in Dongguan (only 3 in Shanghai at the moment).

[GeneChing]

OK, someone here from NYC has GOT to go to the grand opening of this place!

Mysterious New Chinese Fast Food Franchise: Kung Fu Bing (http://blogs.villagevoice.com/forkintheroad/archives/2009/07/mysterious_new.php)
By Sarah DiGregorio in DiGregorio, Featured
Wednesday, Jul. 8 2009 @ 3:37PM

Despite appearances to the contrary, this soon-to-open fast food joint in Chinatown probably has nothing to do with the movie Kung Fu Panda. It calls itself KFB for short, a play for the easily confused KFC crowd. Kung Fu Bing seems to specialize in some sort of flaky bread, also called a Kung Fu Bing, which you can get plain, or wrapped around items like sausage, egg, and cheese. The menu also lists bubble tea and juices.

A lengthy Internet search for the restaurant and/or the food called Kung Fu Bing yielded nothing except this--anyone read Serbian? LQQM -- letters listed next to the name of the restaurant -- seem to be an Internet news provider out of Beijing. A call to the franchise hotline got no answer, shunted to a strangely generic voicemail box.

The guy inside the shop said KFB should be open in a few days, at which point the exact nature of a Kung Fu Bing will be revealed.

Kung Fu Bing
Southeast corner of Eldridge and Division streets

[Shaolinlueb]

doug should go there and fill us in on it.

[GeneChing]

I know the author's name is Gene, but when I use a nom de plume, it's much less obvious.


Kung Fu Tacos Serves Up Budget Fusion in the FiDi (http://blogs.sfweekly.com/foodie/2009/08/kung_fu_tacos.php)
By Gene Miguel in Cheap Eats, Miguel
Tuesday, Aug. 25 2009 @ 11:41AM

"East meets South...of the border," claims Kung Fu Tacos, a new lunchtime taco truck that couples Asian-inspired flavors with a Latin twist. Kung Fu Tacos offers a menu that features multiple variations, including a vegetarian option, all heaped in fresh-made La Palma tortillas. Kung Fu Tacos starts serving weekdays at around 11:15 a.m., from the corner of Sansome and Jackson in the Financial District. Follow them on Twitter for updates.

On a recent visit, we started with the Mu Shu Veggies taco ($2), which combined shiitake and cloud ear mushrooms, carrots, cabbage, cilantro, and onions. The flavor was great, like eating a miniature vegetable stir-fry. The shiitakes in particular give the taco a slightly sweet flavor and nicely chewy texture.

The Wu Shu Char Siu ($3) featured traditional glazed BBQ pork topped with mango salsa and onions. The pork was salty and sweet, as it should be, but the mango salsa overpowered the flavor of the pork a bit. A squeeze of lime helped neutralize the mango's sweetness.

The Nun Chuck Chicken ($2) brought grilled chicken marinated in garlic-ginger sauce, topped with onions, cilantro, carrots, and a spicy Asian salsa, apparently Sriracha mixed with ginger. Served in large chunks, the chicken was moist and flavorful. The spicy Asian salsa packs a lot of ginger, which -- depending on whether or not you like ginger - is either good or bad. We liked it, since it added an unexpected layer of flavor.

Last up was the Asian Asada ($2), grilled strips of thin steak, topped with cilantro, onions, and that spicy Asian salsa. The steak was fairly dry and bland. What flavor it did have came from the Sriracha-ginger salsa, which stood out clearly from the unremarkable steak.

Unfortunately, Kung Fu Tacos had sold out of the Roast Duck taco ($3) by the time we got there (just before 12:30 p.m.), and by only three people ahead of us in line. No wonder, since the idea of naturally fatty duck topped with mango salsa and hoisin sauce sounded great.

Overall, aside from the Asian asada, the tacos were quite flavorful, and different enough from each other to warrant future visits (especially to try the duck). The only other gripe is the long lines -- it took us about 30 minutes to order and get our tacos. But since Kung Fu Tacos has only been open a couple of weeks, we expect the lines to subside soon, once everyone has had a chance to check it out.

[Oso]

Kung Fu Tacos sounds delish...and I don't normally go for asian chicks!

[GeneChing]

Will one of you NYC members check this place out and report on it for us here?

Tasty choices plentiful at Kung Fu kitchen (http://www.tulsaworld.com/Scene/article.aspx?subjectid=274&articleid=20090910_274_ES8_Jdiadh360090)
By SCOTT CHERRY
Published: 9/10/2009 2:20 AM
Last Modified: 9/10/2009 4:51 AM

Judy Lin said her husband, Xiadi, went to a cooking school in China and has worked in Asian restaurants in the United States much of the past 10 years with an eye toward owning his own place.

He realized that dream after the couple moved to Tulsa from the New York City area and recently opened Kung Fu Kitchen near 21st Street and Memorial Drive.

"It was too cold in the winter and there were too many people up there," said Judy Lin, who said she came to the U.S. from China about eight years ago when her father took a job in the States. "We also have a young son and thought this is a good place to raise a family."

Kung Fu Kitchen offers a cafeteria-style lunch option 11 a.m. to 3 p.m. Monday-Friday. Diners may choose three items among 12 choices to go with soup and fried rice for $5.45.

The selections are bourbon chicken, chicken with broccoli, sesame chicken, vegetable lo mein, beef with pepper steak, sweet-and-sour chicken, cheese wonton, egg roll, chicken with mushrooms, kung pao chicken, vegetable fried rice and butter shrimp.

"We get a lot of working people for the lunch special since they usually don't have a lot of time to eat," Lin said. "The rest of the time most of our customers come from the neighborhood."

Diners also may choose from a 35-item lunch menu with prices ranging from $4.75 to $4.95.

We ordered two entrees off the vast dinner menu — the Happy Family ($10.95) and shrimp lo mein ($7.45) — and both were giant portions, enough for
a generous lunch the next day.

The Happy Family included a decidedly happy combination of shrimp, scallops, pork, chicken, beef, crab, mushrooms, green beans, water chestnuts, broccoli, green peppers and baby corn in a soy-based brown sauce.

The shrimp in the lo mein were much smaller than the jumbo-sized ones in the Happy Family, and they blended nicely with the long egg noodles and slightly garlicky sauce in this dish.

Both dishes came with a tasty fried rice that included bits of carrots, peas and onion. Steamed white rice also is available.

We also shared two standard veggie-filled egg rolls (99 cents each) and an order of cheese-and-crab wontons (six for $3.25). The wontons were huge and crispy with a good cheesy flavor.

A condiment table included soy sauce, spicy mustard, hot chili sauce and duck sauce for those who want to jazz up their dishes and fortune cookies for good luck.

The regular menu offers a wide range of appetizers, soups, fried rice, lo mein, mei fun, egg foo young, sweet-and-sour, chicken, beef, seafood, vegetable, combos, specials and family dinners — more than 100 items in all. Lin said the single most popular dish probably has been bourbon chicken.

The menu also offers two kids' meals, chicken nuggets and sweet-and-sour chicken or pork, both with fried rice for $3.25 each.

The faux-finished gold walls hold a couple of pictures of desert scenes with cactus, holdovers from the former tenant, Taco Tico. One wall has an oversized hand fan decorated with a painting of a panda bear. Lin said most of the remodeling is found in the open kitchen.

The dining room has wood-slat booths and laminate tables that seat about 50. Lin said Kung Fu Kitchen, which opened in late July, receives a lot of carryout and call-in orders.

The restaurant accepts all major credit cards except American Express. Hours are 10:30 a.m. to 10 p.m. Monday-Thursday, 10:30 a.m. to 10:30 p.m. Friday-Saturday and 11:30 a.m. to 9:30 p.m. Sunday.

KUNG FU KITCHEN
8720 E. 21st St.
828-7777

[MasterKiller]

Will one of you NYC members check this place out and report on it for us here?

This place is in Tulsa, OK, not NYC.

[Yung Apprentice]

There is a Kung Fu restaurant in Las Vegas as well. I don't know if they are related to these as well.

[GeneChing]

My bad. I could have sworn there was another in NYC but I couldn't get it to come up on a search. If I find it, I do the ol' merge fu...

[Mr Punch]

Jackie Chan used to have a ramen and gyouza shop in Shibuya, Tokyo. I was gutted when it closed down, but only cos I lost the chopsticks with the pic of him on I'd nicked so I couldn't get any more. Maybe it closed down cos the food was crap and the chopsticks kept going missing... :rolleyes:

What's gyouza in Chinese? And what's ramen? Always wondered.

[Blacktiger]

I went to the Bruce Lee eatery in 07 in Shanghai - great fun:)

[GeneChing]

The Real Kungfu restaurant chain is 309 franchises strong!!!


Blogging: China Again by BSLG (http://foodbizdaily.com/articles/92676-blogging-china-again-by-bslg.aspx)

China, once seen as offering unlimited growth potential for US fast food brands, is experiencing one of its few challenges in the current economy. Elsewhere in the world, same store sales have stayed strong as consumers trade down from casual dining to QSR for price reasons. But Western fast-food meals are increasingly seen by the Chinese as too expensive and unhealthful. KFC in particular met with early success in China in part because consumers viewed it as cleaner and offering more-hygienic foods. Recent ads and promotional materials there have stressed good value, high quality and healthful lifestyles.

Overall, health issues are not yet as prominent among Chinese consumers (though 2 years of melamine catastrophes have pushed awareness along at the speed of light). It's the high relative cost of Western QSR dining that has run smack into the current economic downturn. In a recent survey by the marketing research firm Millward Brown found that 78% of Chinese consumers were feeling some effect from the global financial crisis. About half said they were likely to cut down on eating at Western fast-food restaurants. Yum Brands Inc., China's largest restaurant chain with nearly 2,500 KFCs and 416 Pizza Huts, said same-store sales in the country were up just 1% in the fourth quarter of 2008, compared with year-earlier growth of 17%.

In the U.S., Yum’s same-store sales rose 2% in the latest quarter. McDonald’s doesn't report figures for China, where it has about 1,050 stores, but the head of their operations admitted things were “soft” at the end of last year. Joining other US retailers in China, including Wal-Mart, McDonald’s has cut prices on its “value meals” to $2.42, a saving of up to 1/3 on a double cheeseburger, medium-size fries (or cup of corn) and a Coke. Despite the softening, McDonald’s plans on opening 175 stores in the Chinese market, more than anywhere else. Other food and beverage retailers, including Burger King, Dunkin’ Donuts, Starbucks and Cold Stone Creamery, are planning expansion in China.

Eating out has been growing by double digits there in recent years. The China Cuisine Association estimates sales surged 24% last year to $225bn at the nation's 4 million eating and drinking establishments. KFC, which opened its first store in China in 1987 and has spread into the rural parts of China, and its restaurants there are usually full. Few other foreign retailers in China have yet to enter such smaller markets inland, tending to focus instead on young consumers and the middle class in China's urban centers. Such a strategy is being challenged by the alarming drop-off in overall growth in the coastal cities like Guangzhou and Shenzhen as the country’s export juggernaut slows dramatically.

And the Chinese have been adept students of Western fast food success. Real Kungfu, a chain of 309 restaurants adorned with an image of Bruce Lee in its logo, has its own line “extra value meals” that includes rice, meat and vegetables, steamed egg, soybean milk and green-bean soup for about $2.58.

How long before Real Kungfu opens in the US?

[lianweizhi]

What's gyouza in Chinese? And what's ramen? Always wondered.

I think Gyouza is either jiaozi (饺子) or guotie (锅贴). It's probably jiaozi but the way they make it in Japan is more similar to the latter (pan fried vs. steamed or boiled for jiaozi).

As for ramen, most of the time I see the characters 拉面, or lamian, on packages of ramen, regardless of where it is from. However, lamian in Chinese refers to hand pulled noodles. The packaged flashdried stuff we call 方便面 (fangbian mian - convenient noodles), although I have heard other names for it as well. Hope that helps!

[lkfmdc]

KFC

as in Kwangtung Fried Chicken :D

ah, memories of CTS and his fried chicken

[taai gihk yahn]

You sit on benches and swords are on the wall.
yeah, I understand business wasn't so hot with the way that they had it originally...



ah, memories of CTS and his fried chicken
oh thanks - thousands of dollars and hundreds of hours of memory repression therapy wasted! :mad::mad::mad:

[GeneChing]

The link for KUNGFU below is worth a click. It's in Chinese, but still interesting.

American Lorain Signs Contracts With Two Popular Chain Restaurants in China (http://news.prnewswire.com/DisplayReleaseContent.aspx?ACCT=104&STORY=/www/story/09-22-2009/0005098955&EDATE=)

JUNAN COUNTY, China, Sept. 22 /PRNewswire-Asia-FirstCall/ -- American Lorain Corporation (NYSE AMEX: ALN) ("American Lorain" or the "Company"), an international processed foods company based in Shandong Province, People's Republic of China ("PRC"), today announced that it has started cooperating with KUNGFU Catering Management Co., Ltd. ("KUNGFU") and CSC Catering Management Co., Ltd. ("CSC").

Under the cooperation agreement with KUNGFU, American Lorain will distribute beef products, mixed vegetables, and frozen chestnut kernels for a total sales value of up to RMB 14.4 million (approximately $2.1 million) to be delivered throughout 2010. The Company has already begun supplying CSC with frozen vegetables and chestnuts and is currently in negotiations with CSC headquarters to determine the distribution of more products. The Company estimates that the increased cooperation with CSC may add approximately RMB 60.0 million (approximately $8.8 million) in revenue for fiscal year 2010.

These cooperation agreements are part of American Lorain's strategy to strengthen domestic sales channels through shifting sales to agents and entering into new market places like large- to mid-sized restaurant chains. In 2008, the Company signed a distribution contract with Yum! Brands China Division to provide frozen, canned and bulk food products for its restaurants. The Company continues to distribute products under the contract.

"We are honored to cooperate with KUNGFU and CSC and believe we can provide these restaurant chains with a stable supply of high-quality food products and superior services, thus helping them eliminate food safety concerns and the need to establish stricter quality control standards," said Mr. Si Chen, Chief Executive Officer of American Lorain. "In recent years, chain restaurants have grown in popularity in China for their convenience, consistent quality, and neatness. Cooperating with them should help us reach a broader consumer base domestically."

About KUNGFU Catering Management Co., Ltd

KUNGFU Catering Management Co., Ltd was founded in 1994. As China's first chain restaurant to achieve the Chinese Fast Food Standardization certificate, KUNGFU has adhered to international standards on quality, service and sanitation. Currently, KUNGFU operates 332 restaurants in Guangzhou, Beijing, Shanghai, Shenzhen, Hangzhou, Suzhou and other major cities, and is becoming one of the leading Chinese fast food brands. For more information, please visit http://www.zkungfu.com .

About CSC Catering Management Co., Ltd.

CSC ("Country Style Cooking") Catering Management Co., Ltd. was established in Chongqing in 1996 and operates based on a model by the American CSC International Management Corporation. CSC is the leading healthy fast food brand in the southwestern China and currently owns 70 restaurants in Chongqing. The chain plans to open more than 100 restaurants under its own control in municipalities and provincial capitals throughout China, expanding to Shanghai, Chengdu, Xi'an and other cities within the next three years. For more information, please visit http://www.csc100.com .

About American Lorain Corporation

American Lorain Corporation ("American Lorain" or the "Company") is a Delaware corporation that develops, manufactures and sells various food products. The Company's products include chestnut products; convenience foods products (including ready-to-cook foods, ready-to-eat foods, and meals-ready-to-eat); and frozen, canned and bulk foods products. The Company currently sells over 234 products to 26 provinces and administrative regions in China as well as to 42 foreign countries. The Company operates through its four direct and indirect subsidiaries and one leased factory located in China. For more information about American Lorain, please visit our website at http://www.americanlorain.com .

Forward-Looking Statements

Statements contained herein that relate to the Company's future performance, including statements with respect to forecasted revenues, margins, cash generation and capital expenditures are "forward-looking statements." Such statements involve a number of risks, uncertainties and contingencies, many of which are beyond our control, which may cause actual results, performance or achievements to differ materially from those anticipated. Such statements are based on current expectations only, and are subject to certain risks, uncertainties and assumptions. Should one or more of these risks or uncertainties materialize, or should underlying assumptions prove incorrect, actual results may vary materially from those anticipated, estimated or projected. Among the factors that could cause actual results to materially differ include: general business and economic conditions, particularly the current downturn in the worldwide economy; our ability to obtain adequate supplies of raw materials; our ability to manage our expansion strategy; changes in foreign currency exchange rates; government regulation; difficulties in new product development; changing consumer tastes in disparate markets worldwide and our ability to address those changes; our ability to attract and retain highly qualified personnel; and other factors affecting our operations that are set forth in our Annual Report on Form 10-K for the year ended December 31, 2008 filed with the Securities and Exchange Commission. The Company undertakes no obligation to publicly update or revise any forward- looking statements, whether as a result of new information, future events or otherwise.

[ngokfei]

The is just a Restaurant with the Name Kung Fu and some decorations.

I thought it was like the one in China I was told about from Yee Chi Wai.

It was a restaurant but also had a performance.

The Waiters were skilled in martial arts and you could order a demonstration from an actual Menu that listed various Hand, weapon and partner forms.

I'm not kidding.

Now if this was to open up here in the states then it would be pretty cool.

There was once a bar in NYC that was Martial Arts themed decorations andalways had some movie playing.

Once even the Palladium (showing my age ) had a Kung Fu Fighting Night complete with movies and demonstrations while the DJ had the dance floor packed.

[SPJ]

my brothers and I have the ideas long ago.

kung fu pictures on the wall, tai chi 24 postures, shaolin hong fist, tan tui 12 roads, shuai jiao ba zi--- basic jian shu or dao shu, basic poles and spears postures

kung fu moves/styles names for the menu for the foods

but we give up, may be we just like to eat and not to think about kung fu anymore.

b/c we are not in a training hall anymore.

there are names for legends of water margins for the food names

such as wu song bao zi

lin chong (bao zi tou, leopard head) noodle

song jiang soup

--

[tattooedmonk]

I heard of a place like this where I live ,it is called Kung Fu'od Chinese fast food!!!I havent seen it yet but am going to look.

[SPJ]

http://www.youtube.com/watch?v=WQ65DM8c1I4

the most famous bao zi is gou bu li from Tian Jin

Gou zi was a boy abandoned by his father. He made good bao zi. it was so popular that many people came and waited in line. He was so busy that he ignored them. thus gou bu li.

Yuan Shi Kai was training new army officers for Qing at Tian Jin.

Yuan liked it much. He presented it to empress Ci Xi. She liked it, too. It became an imperial item.

--

nowadays, they imported flour from cananda and australia. and mixed them half and half to make the dough.

if you are really into money making, try start a chain in your country.

:cool:

[SPJ]

http://www.youtube.com/watch?v=u7GEAm8DCxY&feature=related

lin chong vs lu zi shen

:)

[GeneChing]

I got to follow there tweets and find this truck...

Social networking driving lunch trucks (http://abclocal.go.com/kgo/story?section=news/local&id=7048355)
Monday, October 05, 2009 | 7:05 AM
By Kristen Sze

SAN FRANCISCO (KGO) -- From the East Bay, to San Francisco, to the Peninsula, it seems everywhere you look - there's a sudden explosion in lunch trucks. But these are not your father's lunch trucks; they are serving up innovative cuisine and driving in profits, thanks to social networking.

Roast duck with mango salsa and grilled chicken with garlic ginger sauce, doesn't sound like your standard taco toppings. But then again, Kung Fu Tacos in San Francisco's Financial District, is not your standard food truck.

"We took traditional Chinese flavors, married it with traditional Mexican tacos," said Jonathan Ward of Kung Fu Tacos.

But there's nothing traditional about Kung Fu Tacos' business approach; its part of a new generation of lunch trucks in the Bay Area, serving high-end cuisine, in what used to be thought of as the lowest of culinary purveyors.

In San Francisco, there is Spencer on the Go, operated by French restaurant Chez Spencer; where you can nosh on escargot, sweetbreads or frog legs and curry. In Emeryville, there's Seoul on Wheels, cooking up tacos with Korean barbeque meat, garnished with daikon and cream.

"It's so awesome food trucks showing up. Because they're so delicious, they seem like they're exploring new food territory," said customer Kelly Booth.

Bay Area foodies indulging their champagne tastes on a beer budget are gobbling up the entrees almost always priced under $10.

"It's good in a recession. That's for sure," said customer Chris Kilkes.

The recession is one factor in the sudden explosion of food trucks. Many cooks with a dream can't afford to open a restaurant, but can buy a truck for under $20,000. And once they have that truck, they go straight into fast lane of the information super highway. This new wave of food truck operators is using tech to grow their business, using Twitter to spread the word on the promotions, locations and more.

It makes sense given the co-owners of Kung Fu Tacos and the operator of Seoul on Wheels has all worked in high-tech. They send out daily tweets, each has nearly 1,000 followers.

"I might decide to do a special the night before or the day of, so it's a really good way for me to let people know, come to get this, it's really tasty," said Seoul on Wheels owner Julia Yoon.

"When I do our night gigs, we tweet about that usually a couple days ahead of time, so people have time to plan," said Ward.

And if you ask customers, many say they're here because of what they read on Yelp, Facebook or Twitter.

"My buddy put it up on Facebook. So I looked it up online and saw it was only five blocks away," said customer Jamie Abenojar.

These haute cuisine trucks are well aware social networking can also destroy them, if customers have a negative experience. They say that's why they work hard to keep their trucks clean, their food fresh and just as important, their Twitter accounts active.

"I think I might have been successful, but it might have taken longer. It's like tweet of mouth, instead of word of mouth. It's just faster, it's just instant," said Yoon.

San Francisco's famous upscale Vietnamese restaurant, Slanted Door, is even planning to start a lunch truck. Charles Phan tells the Wall Street Journal, the business would allow customers to observe the food.

[GeneChing]

Time to grab one of those Real Kung Fu t-shirts with Bruce on it. Because if I was Shannon, I'd be working at shutting their copyright infringing asses down pronto.

* October 23, 2009, 4:25 AM ET
Real Kung Fu, But Not Real Bruce Lee (http://blogs.wsj.com/chinarealtime/2009/10/23/real-kung-fu-but-not-real-bruce-lee/)

Today’s WSJ looks at efforts by Bruce Lee’s family to turn the martial arts star into a global brand on par with Elvis Presley and James Dean, more than 26 years after his death. Mr. Lee’s daughter, Shannon, has set up licensing and production companies and consulted with the estates of other celebrities for advice on how to keep a deceased icon alive.

But while Mr. Lee’s image has been officially licensed for use by a range of companies, from jeansmaker Lucky to Nokia (which used it to promote a mobile phone with this inventive commercial),there are plenty of unlicensed image floating around on T-shirts, posters and other memorabilia.

In China, a domestic fast-food chain known as Real Kung Fu (真功夫, zhen gongfu in Mandarin) may not use a literal image of Bruce Lee as part of it’s brand, but it’s hard not to associate the company with the legendary martial artist.

The chain, based in the south China city of Guangzhou, uses as its logo an image of dark haired man in a kung fu pose, wearing a yellow top that looks a lot like the famous yellow track suit worn by Mr. Lee in the posthumously-released Game of Death. Many of the chain’s 300-plus restaurants across China feature large, black and white murals of a man who bears a strong, albeit blurry, resemblance to Mr. Lee.

A spokeswoman for Zhen Gongfu said the company did not engage in discussions with Mr. Lee’s family before using the images and added that they are not meant to represent Bruce Lee.

In that case, it seems we have a shanzhai Bruce Lee on our hands, and just because it’s Real Kung-Fu doesn’t mean it’s real Bruce Lee

The food is perhaps a bit more authentic (by fast food standards) with a Cantonese twist. On the menu: steamed chicken and mushrooms, egg custard with preserved pork and fish ball noodle soup.

[GeneChing]

....in fact, if one of you posts a review on this thread and then IMs me your address, I'll send you something cool like an ugly Bruce Lee patch or a headband (http://www.martialartsmart.com/headbands.html)or something. ;)

In Which We Finally Try Kung Fu Bing (http://blogs.villagevoice.com/forkintheroad/archives/2009/11/in_which_we_fin.php)
By Sarah DiGregorio in DiGregorio, Featured
Monday, Nov. 2 2009 @ 12:01PM

​When Fork in the Road first walked by the still-under-construction Kung Fu Bing, it aroused our curiosity. What's a bing? (It's the Mandarin word for "pancake.") What's a kung fu bing? (A bing with so much MSG that you might completely tweak out after eating it.) And why the attack panda, brandishing chopsticks? We still don't know the answer to that.

After the place opened, Joe DiStefano went and checked it out for Serious Eats, and reported back that it was greasy, gave him an MSG hangover, and was just generally wrong. But he had chosen the sausage and cheese filling, and that, surely, was his mistake. The bing is a greasy, flaky flatbread, much like a paratha or a roti canai. Filling it with more grease is too much. So we went and blithely ordered a bing filled with an egg, plus the standard lettuce and tomato.

In front of the griddle is a large window that looks out onto the street. An old man pressed his nose up onto the glass and stared at the Kung Fu Bing counterwoman for a good 10 minutes, as though she were a zoo exhibit. It wasn't a terribly interesting show: The woman forked up a round of dough from a container, and put it on the the large griddle. She took an unmarked spice shaker and shook out a bunch of some sort of seasoning onto the bread. The she cracked an egg and dispensed a large amount of the seasoning onto that as well. After a while, the bread puffed up and became golden. She put the egg in the pancake, folded it up with lettuce and tomato, and added several more vigorous shakes of the seasoning.

The egg kung fu bing is not actually very substantial, and at $3 it borders on overpriced. Still, it was reasonably tasty--the bread stretchy, light, and oily, although there's no sign of the scallion that's reportedly supposed to be in there. The seasoning imparted a deep, meaty, hard-to-pin-down flavor that must have been pure MSG. Now, we love MSG. It makes things taste good. But ingesting about a tablespoon of pure MSG? That is not something you want to do. Heart racing, extremities tingling, we scurried back to the Voice offices.

Kung Fu Bing strikes again! And apparently, there are plans for the panda to spread around town. Eeek!

79 Division Street
212-226-2838

[lkfmdc]

for the panda alone... I am so gonna check it out

[GeneChing]

We look forward to your review.

I'm thinking a kamikaze headband (http://www.martialartsmart.com/75-65.html)would look mighty fine on you, lkfmdc.

[GeneChing]

Kung Fu Kitchen and Sushi is a lot like Ninja Restaurant and Dim Sum...:rolleyes:
So if you're ever in Miami....

Hell's Kitchen Alum Joshua Wahler Now Executive Chef of Kung Fu Kitchen at Catalina (http://blogs.miaminewtimes.com/shortorder/2009/11/hells_kitchen_alumn_josh_wahle.php)
By Jackie Sayet in Restaurant News

​Being shown the door by Gordon Ramsay is like facing the martial arts whoopass of Jackie Chan in Brett Ratner's Rush Hour series, only a bit more brutal.

Josh Wahler, a former contestant of Hell's Kitchen 3 (quite possibly its best season on record,) survived one such exit rather elegantly, and has now samboed his way from Doral's 5300 Chop House into the role of executive chef of Kung Fu Kitchen and Sushi at The Catalina Hotel and Beach Club. New breakfast, lunch and dinner menus will launch in three weeks.

"I left my last employer at the end of August because I was looking for a new challenge leading up to the season," says Wahler. "This amazing opportunity presented itself with open arms. There is a single unified vision for this restaurant between our ownership and management.

We are going to shake up the South Beach culinary community with our new and innovative menu, experienced front of house management and extraordinary atmosphere that will make Kung Fu a destination restaurant."

Sounds like strict corporate messaging to us, but hopefully Wahler will flex culinary creativity worthy of the restaurant's name. Stay tuned, folks.

Kung Fu Kitchen and Sushi
(305) 674-1160
1732-1756 Collins Avenue
Miami Beach

[GeneChing]

Now this place sounds freaking great... just like those ninja restaurants (http://www.youtube.com/watch?v=LZeQNelpUmg).

Making a name in kungfu kitsch (http://www.chinadaily.com.cn/life/2009-12/04/content_9118602.htm)
(China Daily)
Updated: 2009-12-04 11:42

Making a name in kungfu kitsch

Down a small, dusty side street next to a couple of convenience stores and several new highrise apartment buildings in Haidian district sits a bamboo shack that appears anachronistically out of place.

It is meant to look that way.

The shabby structure is home to Feng Bo Zhuang, a kungfu-themed eatery intended to take diners on a martial arts-infused food journey back to a half-fantasized Chinese past filled with evil monks, heroic swordsmen and fair-skinned maidens.

The restaurant's concept takes inspiration from famous martial arts author Louis Cha, known to his readers by his pen name Jin Yong. Virtually a literary movement, more genre than author, Cha's novels of chivalry and romance have captured the imagination of millions of Chinese for more than half a century.

Since Feng Bo Zhuang was established in Hefei province in 2000, the restaurant has expanded exponentially across China. There are now 500 locations, 10 of which are in Beijing. The first overseas branch opened in Singapore last year.

All have a similar ambience. Light wooden walls are lined with ample kungfu kitsch: various swords and fighting sticks mixed with calligraphic banners and warrior-filled paintings.

Guests are expected to bang on a large, red drum to announce their arrival after which the wait staff, decked out in appropriate marshal arts garb, greet clientele as "swordsmen" and "swordswomen" and guide them to modest tables surrounded by low, and not exactly comfortable, wooden benches.

From there, the experience slides back further into China's past. There are no menus. Instead, staff take it upon themselves to decide for the table what humble grub best suits the palates of kungfu masters who have entered from fighting modern-day battles on Beijing's busy streets.

Making a name in kungfu kitsch

For four people, a spread of six dishes served on replicated ancient warrior pottery from Anhui province is usually selected. Rice-covered chunks of meat and egg, also known as "big power meatballs", are always included in the mix.

Other popular selections include fried prawns, bean curd with chicken soup and a spicy fish soup with peanuts and broiled greens. The average price of a dish is around 25 yuan. For those looking to splurge, a platter of roasted donkey meat is available for 75 yuan.

These can all be washed down with a silver flask filled with the restaurant's strong brew of homemade wine.

If any of the platters fail to suit the palates of guests, staff will eagerly replace them with another Chinese culinary creation at no extra charge (unwanted food is bizarrely disposed of in a trash can in front of guests).

Feng Bo Zhuang is frequented mostly by Chinese looking to relive at least a small piece of the kungfu fantasies that filled their childhood imaginations as well as recall a vast period of Chinese history that subtly floats underneath the country's rapidly modernizing reality today.

A few foreigners come as well. However, for them, the experience may not be as endearing as it is for those longing to taste memories that transcend lifetimes, generations and entire chapters in time that make up the cultural lifeblood of the country itself.

Meng Jing contributed to the story

Add: No 75 Baofusi Road, Haidian district

Tel: 62652729

"big power meatballs" yea, there are some forum members here that could use a serving of those...:p

[TaichiMantis]

Now this place sounds freaking great... just like those ninja restaurants (http://www.youtube.com/watch?v=LZeQNelpUmg).

...worth it for the roasted donkey platter alone!:eek:

[Sam]

There is one on 86th St in Brooklyn, N.Y.

[TenTigers]

hey Sam, we both know, the only REAL Kung-Fu restaurant was the "Bamboo Forest" in Chinatown...:D

[GeneChing]

Just in case you're in FL and don't have plans for NYE yet....

Catalina Hotel and Kung Fu Kitchen Host Chef's Club and New Year's Eve (http://blogs.miaminewtimes.com/shortorder/2009/12/catalina_hotel_and_kung_fu_kit.php)
By Jacob Katel in Coming Attractions, Food Industry
Tue., Dec. 29 2009 @ 11:30AM

​There were no kicks fast as lightning, it wasn't frightening, and the staff showed expert timing when the Catalina Hotel's Kung Fu Kitchen and Sushi recently hosted South Florida's Chef's Club on their South Beach rooftop lounge.

Chef Josh Wahler, of Hell's Kitchen fame, and Nobu South Beach and Los Angeles pedigree, is the new chef in charge at the Kung Fu.

He says, "Besides being a Jewish kid from northern Jersey, Asian food is what I do. I had a pair of chopsticks in my hand as soon as I could hold them."

Chef Wahler prepared a variety of party snacks for his guest including sushi rolls, a salmon tartare and fried gyoza take on chips and dip, and fried pork dumplings.

The Catalina Hotel is hosting a Spam Allstars New Year's Eve. A $95 all access pass gets you entry to three buildings, the Spam Allstars performing live, DJ's spinning, a "lavish super buffet" from 8 p.m. to midnight, open bar, champagne toast and breakfast buffet.

Here are some more pics from the Chef's Club dinner.

[RickMatz]

I don't know about a kung fu restaurant, but how about a teahouse in Hangzhou? (http://www.nytimes.com/packages/html/travel/20060702_TEAHOUSE_FEATURE/blocker.html)

[GeneChing]

Kung Fu Saloon (http://kungfusaloon.com/) in Austin, TX, no less.


Monday, January 25, 2010, 12:30pm CST
Kung Fu Saloon, Haiti fundraising that's fun (http://austin.bizjournals.com/austin/stories/2010/01/25/daily10.html)
Austin Business Journal

West 6th Street entertainment venue Kung Fu Saloon will donate 25 cents to Haiti for every game played between Jan. 22 and Feb. 1, officials said recently.

The bar at 510 Rio Grande St. operates 19 vintage arcade games that cost a quarter per play. For the rest of the month, 100 percent of game proceeds will benefit the American Red Cross, which is leading several earthquake relief initiatives in Haiti.

“This is the least we can do to help those that have been affected by this unimaginable tragedy in Haiti,” Kung Fu co-owner Nick Adams said.

Kung Fu is also collecting new or used shoes that will be donated to Karavel Shoes and passed to Haiti earthquake survivors.

[David Jamieson]

Kung Fu Kitchen and Sushi is a lot like Ninja Restaurant and Dim Sum...:rolleyes:
So if you're ever in Miami....

well to be fair ~G, even with your great publication, and numerous others and the consternation of many a martial artist, many north american people can still not recognize the difference between various asian cultural practices, language, arts etc.

It's all a hodge podge of asian people.

I've been in kungfu schools that have japanese stuff everywhere! Look at SD for instance, if that isn't an asian dogs breakfast, then I don't know what is.

No offense SD-ers, just pointing it out and adding that you guys aren't the only ones who consistently make this gaff. There are plenty who mix and match as they see fit, make up characters and all sort of other outright falseness.

Who knows why. I think there is more revealed about the warped nature of humanity everyday. Especially when it comes to cooptation!

[GeneChing]

We love fusion cuisine here in CA. Potstickers with nacho sauce? Yum. :p

I just like to point out the distinctions. It makes me look more knowledgeable. ;)

Meanwhile Real Kungfu seems to be doing well.


China, HK stocks gain in cautious session (http://www.reuters.com/article/idUSTOE61106920100202)

HyComm Wireless Ltd (0499.HK) surged 18.54 percent, after it said it was in preliminary discussions with Stanley Choi and Cai Dabiao, founder of China's "Real Kungfu" Chinese fast food chain, regarding the proposed formation of a consortium for acquiring Fu Ji Food and Catering Services (1175.HK).

[kfson]

We love fusion cuisine here in CA. Potstickers with nacho sauce? Yum. :p

I just like to point out the distinctions. It makes me look more knowledgeable. ;)

Meanwhile Real Kungfu seems to be doing well.

Do you have SUSHI LOCO out there?
"Combining The Asian Art Of Sushi With The Flavors Of The Southwest"

http://www.sushiloco.com/

[David Jamieson]

potstickers with nacho cheese?

mmm, I've never tried that and probably am not that quick to want to, but if it was presented in front of me, I would try it.

still, I prefer the red wine vinegar with those.

as for distinctions, we had a guy training with us for about a year and who couldn't/wouldn't stop calling practice "karate class" lol.

poor guy.

anyway, as a martial artist, but not a career martial artist, I pretty much avoid conversations about it in mixed company these days. If someone isn't already into kungfu, they're not gonna get much reference to it or find much about it on my facebook page or that sort of thing.

I was running out of the kind of sighs that you let out when the 9000th person asks "kungfu? what's that?" or "seafood? that's a funny name for a teacher" or better when they get all racist, squint and brandish their front teeth and make some comment about my brack bert while calling me charie chan #1 son! :rolleyes:

But I digress...

[pazman]

Bumping this in support of hot meals at fair prices.

Actually, Real Kungfu is almost pricier than McDonalds. When you are living on China wages, these places are occasional treats. For tourists, however, I would really recommend Real Kungfu. Delicious hot Chinese food in a clean location. If you've never been to China you'll understand when you arrive why this is such a breakthrough. AND it's cool eat with Bruce Lee images all around you.

Thankfully for me, there are a host of copycat places that have sprung up that do the same for cheaper. Ate at a place today that offered meals the same sort of cool bowls as Real Kungfu and was exceptionally clean: a main dish of mushroom and chicken, a side of vegetables, soup and rice all for 16 yuan.

I think Real Kungfu could be a hit in America, as long as the prices were comparable to McDonalds.

[GeneChing]

Although this guy must have a restaurant somewhere in Toronto.

Tai chi master takes on the Dragons (http://www.chroniclejournal.com/stories_local.php?id=246732)
KAREN McKINLEY
03/01/2010

Local tai chi master Peng You doesn‘t wield a sword when faced with a den of dragons – he flashes a business plan.

You appeared for a taping of CBC‘s Dragon‘s Den in the hopes of getting a panel of business magnates to invest in his idea, The Tai Chi Chef.

Guests are invited to pitch business ideas to a group of five Canadian investors. If the panel likes their ideas, they invest money to get the ideas off the ground and into the market.

“I had seen the show before, but wasn‘t sure if I wanted to take my idea to them,” You said at his tai chi studio in Thunder Bay. “Last year there was a lady at the Intercity mall that took my information and idea back to the CBC. I received a call two weeks later letting me know my idea had been selected for taping.”

His was one of 300 chosen from thousands of sales pitches across Canada.

You, a tai chi practitioner and former restaurant owner, said he has always wanted to combine the two because combining food and exercise is only logical. His idea involves hosting parties at homes and offices where he teaches a few basic tai chi moves, then prepares a Chinese meal. It can be modified to suit all diets, levels of fitness and locations, he said.

“The best part is there‘s nothing like it anywhere else in Canada,” You said. “Which is why the Dragons were interested in my idea. It‘s unique.”

The episode was taped in Toronto and is to air on Wednesday.

You said the taping was stressful. Getting the Dragons to listen to his idea and having to make his pitch in front of the cameras was a lot of work, but he added that he was excited to show his plan. He even taught the Dragons some tai chi moves during his pitch.

He cannot divulge if he received funding due to contractual obligations.

“You need to be really prepared when walking onto the set, I had to have everything for them to see.” he said.

Before You left the studio, he invited the Dragons to Thunder Bay to film an episode here.

“I told them we have so many great ideas in the city, they really should look into investing here,” he said.

Like many excited businessmen, he has grander plans for his Tai Chi Chef idea. Eventually, he would like to have a combined restaurant and studio, where he could host banquets and parties. He also mused about having the Tai Chi Chef branded, to start franchises across the country.

Photos and details about his pitch to the Dragons are available at www.cbc.ca/dragonsden.

[GeneChing]

A Precursor to Peking Duck Found in Las Vegas -- Authentic Chinese And Thai Restaurant Features Lessor Known Dishes (http://www.prweb.com/releases/2010/Las_Vegas_Chinese_Food/prweb3703874.htm)

There are only small number of customers who venture away from the most commonly ordered Asian dishes at Kung Fu Plaza Restaurant in Las Vegas, and most of those patrons are visiting from Asia.

Las Vegas, NV (Vocus/PRWEB ) March 10, 2010 -- One such receipt that most Americans would consider “off the beaten path” is Kung Fu Plaza Roast Duck. While most citizens are already familiar with Peking Duck, a famous duck dish that originated in Beijing during the imperial era, there is another recipe served daily that has humbler and more ancient origins.

“The Kung Fu Plaza Roast Duck recipe comes from a small valley in China, where the people still speak Teochew (Chaozhou hua in Mandarin),” said Allen Wong, general manger of Las Vegas Chinese Food. “Even some of their language retains archaic promotions that have been lost to modern dialects. The cuisine, Chiuchow or Teochew as it is called, relies much less on heavy seasoning and more on the quality of the ingredients, which is why we only purchase Maple Leaf Farm Premium duck.”

According to Wong, while Teochew people later migrated from southern Fujian in China, they settled from areas that were geographically isolated and remote. Many of the Teochew ancestry can be traced back to the Taihang Mountain range of north-central china, he said.

“It’s significant because just like not all Asian people are the same, neither are all Chinese people,” said Wong. “The culture is as rich and diverse as the United States and the cuisine is a varied as you might expect traveling from Boston to Biloxi and Santa Fe to San Francisco.”

Attempting to appeal to authentic preference of Asian visitors in Las Vegas, Kung Fu Plaza maintains a menu that includes almost 800 dishes, predominantly from China and Thailand. The menu selection, Wong says, represents one of the most expansive Chinese Food and Thai Food menus in the region.

To review a complete menu, visit http://www.kungfuplaza.com. Kung Fu Plaza delivers within a three-mile radius and is located at 3505 S. Valley View Boulevard, which is just east of the Fashion Show Mall on the Las Vegas Strip. For reservations, call 702-247-4120.

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

So here's the deal. If any of you want to review a kung fu styled restaurant for our e-zine, email me at Gene@KungFuMagazine.com. I'm not going to compensate you for that, but you could wheedle a free meal from it. You'd just have to hustle it with the manager, get some pics and deliver a decent restaurant review. Let me know what you're doing and I'll back you up if the manager runs a check on your authenticity. I'm just putting that out there because I know some of you members could probably use a good meal. ;)

[GeneChing]

More on Kung Fu Plaza (http://www.prweb.com/releases/Las-Vegas/Restaurant-Thai-food/prweb3966594.htm).

All Press Releases for May 7, 2010
Healthier Diets Begin at School, Says Thai Restaurant Owner (http://www.prweb.com/releases/Las-Vegas/Restaurant-Thai-food/prweb3966594.htm)
One Restaurant Owner’s Thoughts On Obama’s Healthier Foods Campaign

Las Vegas, NV (Vocus/PRWEB ) May 7, 2010 -- Allen Wong, general manger of Kung Fu Plaza, a Thai Restaurant in Las Vegas, has taken a real interest in first lady Michelle Obama’s national campaign to fight childhood obesity. While most of the campaign is geared toward mobilizing public- and private-sector resources to coordinate public information, Wong believes any healthy food campaign ought to occur in the public school system.

Student meals are often high in fat, additives, and preservatives
So far, the only defense various school districts have offered up is that brown bag lunches tend to be less healthy. I don’t understand when less adequate became an acceptable replacement for less than adequate. Make better meals at school and kids won’t pack brown bag lunches.
Thai food is the healthiest cuisine on the planet. The ingredients have numerous health benefits, including anti-oxidants and immune-system boosters
I became more aware of the Clark County School District lunch program after a friend of mine mentioned that his child’s school rewards children with candy and other sweets
When I asked him what they had for lunch, he said the menu read like a fast food restaurant.
“Student meals are often high in fat, additives, and preservatives,” said Wong. “So far, the only defense various school districts have offered up is that brown bag lunches tend to be less healthy. I don’t understand when less adequate became an acceptable replacement for less than adequate. Make better meals at school and kids won’t pack brown bag lunches.”

As a point of comparison, Wong cites a Feb. 2008 article in Edutopia that compared school lunches in the United States, Russia, and Japan (http://www.edutopia.org/lunch-around-the-world). Americans are eating turkey dogs and tater tots. Russians are eating beef, beet soup, and rye bread. And Japanese students are eating wonton miso soup, spinach and Chinese cabbage, rice, and milk.

“Thai food is the healthiest cuisine on the planet. The ingredients have numerous health benefits, including anti-oxidants and immune-system boosters,” said Wong. “Why aren’t more programs developing affordable menus that bring the best of the world’s foods into cafeterias instead of the worst?”

Wong said that while he has an affinity for Thai food, the solution doesn’t have to be Thai cuisine. The National Farm to School Network program is one step in the right direction, even if Wong’s home state is one of only two states that has not made any progress to improve school lunches. The national program is committed to delivering farm fresh foods as opposed to relying on caterers. Forty-three states have operational programs and five more are committed to them.

“I became more aware of the Clark County School District lunch program after a friend of mine mentioned that his child’s school rewards children with candy and other sweets,” said Wong. “When I asked him what they had for lunch, he said the menu read like a fast food restaurant.”

Wong says he made a joke about how his friend’s children ought to be eating Thai food. Rather than laugh it off, his friend said such a change would be welcomed, adding that Obama’s national campaign to fight childhood obesity should begin by fixing what the government serves children for lunch.

To review a menu consisting of more than 800 Chinese and Thai dishes, visit http://www.kungfuplaza.com. Kung Fu Plaza delivers within a three-mile radius and is located at 3505 S. Valley View Blvd., which is just west of the Fashion Show Mall on the Las Vegas Strip. For reservations, call 702-247-4120.

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

[Tao Of The Fist]

More on Kung Fu Plaza (http://www.prweb.com/releases/Las-Vegas/Restaurant-Thai-food/prweb3966594.htm).

I like that place. I ate there for my high school graduation.

[GeneChing]

Here's number one Kung Fu Plaza (should be Muay Thai Plaza if it's Thai, but after Karate Kid (http://ezine.kungfumagazine.com/forum/showthread.php?t=48261), all bets are off :p)


Large Menu Underpins Thai Restaurant’s Success (http://www.prweb.com/releases/Las-Vegas/Restaurants-Thai/prweb4258964.htm)
Authentic Thai Restaurant Helps Educate Customers About The Cuisine

Las Vegas, NV (Vocus) July 15, 2010

When Americans visit Kung Fu Plaza, a Las Vegas Restaurants that has been serving the oldest and most authentic Chinese food and Thai food in the valley since 1974, it is not uncommon for them to browse some 800 dishes and ask if there is a difference between Thai food and Chinese food. The question always makes Allen Wong, general manger of Kung Fu Plaza, smile.

“Everything is different between Thai food and Chinese food,” Wong says. “Many Thai dishes cannot even be cooked properly at home because they require temperatures of 400 degrees for the ingredients, vegetables, and meats to bond properly, which most conventional stovetop burners cannot reach. I know, I’ve tried myself.”

Wong should know. His parents immigrated to the United States from Thailand in the 1960s, opening one of the first Thai restaurants in the United States. The concept was so different then that his parents named the restaurant Kung Fu to help distinguish it from Chinese restaurants.

“Most people assume the difference is the spice, but that is not really true,” says Wong. “Thai cooking was influenced by India, China, Persia, and other countries across Southeast Asia. That is the charm about our food; it blends all of these influences to make something very new and unique.”

Like American cuisine, Thai cuisine is also divided into regional cooking, with the central region consisting of the most dishes familiar to Americans. Rice, fish, vegetables with garlic, black pepper, and fish sauce-nam pla are common. The introduction of fiery-hot chili peppers was not introduced until the 1500s, along with coriander, lime, and tomato imported from the West. All of these ingredients were used to create increasingly complex blends.

The most common staple is sweet jasmine rice, which is indigenous to Thailand. Most authentic Thai meals consist of rice khao with complementary dishes served concurrently. “Gang pad” and “Gang juud” refer to curried dishes and soups whereas “Yum” refers to Thai style salads.

Alongside traditional dishes such as Tom-Yum Koong, Pad Thai, Pa-nang and Laarb, Kung Food Plaza serves an abundance of Chinese dishes. Originally, they were incorporated at the request of customers looking for popular Chinese dishes in the 1970s. Since, Kung Fu Plaza has added dozens of lesser known recipes.

“We use curries from several regions to create unique dishes, including Pa-nang and a spicy Thai Green curry,” says Wong. “We also serve Laarb, which is a rural classic, and have created our own Smoked Pork Salad.

Kung Fu Plaza maintains a menu that includes almost 800 dishes, predominantly from China and Thailand. The menu selection represents one of the most expansive Chinese and Thai menus in the region. To review a complete menu, visit http://www.kungfuplaza.com/home.html.

Founded in 1974, Kung Fu Plaza is the oldest and most authentic Las Vegas Restaurants serving Chinese food and Thai food. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style. For more information about Kung Fu Plaza Restaurant visit http://www.adventuresinkungfu.com, or call 702-247-4120.

[GeneChing]

First Kung Fu Thai, next Kung Fu Sushi... :rolleyes:

Posted on Thursday, 07.15.10
A FORK ON THE ROAD
Life is a cabaret at Kung Fu & Sushi (http://www.miamiherald.com/2010/07/15/1730049/life-is-a-cabaret-at-kung-fu-sushi.html)

BY LINDA BLADHOLM
lbb75@bellsouth.net

Nathan Lieberman has gone from snow bird to Peking duck. The restaurateur who spent winters in South Florida as a kid now offers the classic duck dish at Kung Fu Kitchen & Sushi on the beach. The menu combines Chinese favorites, maki rolls and a smattering of Southeast Asian dishes.

The eclectic space in the Catalina hotel lobby has an onyx sushi bar that lights up, magenta ceilings hung with black glass chandeliers and a mural of a samurai sporting headphones. A DJ spins most nights. On Saturday nights there's an interactive burlesque show based on Forbidden City, a '30s club in San Francisco, creating a three-ring circus of fun, food and music.

Lieberman, 31, a native of Philadelphia, grew up in an eccentric Russian-Romanian-American family, and studied real estate finance and film at NYU while working in restaurants. After graduating, he moved to Miami, where his parents had ``retired'' and worked in construction and promoted club events.

Six years ago his dad, Alan Lieberman, bought the Catalina and renovated it himself. Dad designed and built the interior; Nathan hired several sushi chefs and Chef Oa to run the Chinese kitchen.

Starters include chunks of miso-glazed sea bass, octopus salad with avocado and kimchi, and Vietnamese rice papers rolled up in tofu, lettuce and bean sprouts with peanut dipping sauce. General Tsao chicken (stir-fried bits of bird, bell peppers and whole dried red chiles in a sweet spicy sauce) or pepper steak strips tossed with asparagus can be shared by two with shrimp crackers and cubes of fried tofu.

The deep-fried snapper looks whole, but it is filleted skin wrapped around bite-size bits of fish under a top hat of crispy potato ``noodles'' doused in ginger-honey sauce. Tangy pad Thai has shrimp, veggies, omelet strips and peanuts.

The signature roll is the Kung Fu crunch with cream cheese, crabstick and spicy tuna topped with tempura flakes and eel sauce. Scallop dynamite is a house special with chopped bivalves rolled up inside out with red tobiko and spicy mayo. There's also sushi rolled in cucumber instead of rice.

The sushi counter hops until the wee hours with combos from Iron Monkey to Godzilla served with sake bombs.

Vanilla ice cream with lychees makes for a cool ending in this funky-hip spot.

Linda Bladholm's latest book is ``Latin and Caribbean Grocery Stores Demystified.''

Place: Kung Fu Kitchen & Sushi.

Address: 1720 Collins Ave., Miami Beach.

Contact: 305-534-7905.

Hours: 5 p.m.-midnight Sunday-Thursday and until 5 a.m. weekends.

Prices: Appetizers $7-$11, entrees $13-$24, sides $5, rolls $5-$18, sushi pieces $3-$5.

FYI: The Forbidden City dinner show starts at 10 p.m. Saturdays (no cover charge).

[GeneChing]

Remember Kung Fu Bing (http://ezine.kungfumagazine.com/forum/showthread.php?p=968495&#post968495)?


Kung Fu Bing Reveals Itself (http://blogs.villagevoice.com/forkintheroad/archives/2010/07/kung_fu_bing_re.php)
By Rebecca Marx, Fri., Jul. 16 2010 @ 10:42AM

Sometime over the past couple of days, Kung Fu Bing shed the window coverings that prevented curious passers-by from measuring its progress. If the nearly completed interior, with its school bus color scheme, is any indication, East Houston Street is going to get its greasy, flaky, MSG-laden Taiwanese flatbread sooner than later.
http://blogs.villagevoice.com/forkintheroad/assets_c/2010/07/bingpic-thumb-386x289.png

[GeneChing]

And it's in S.F.! Next time I'm at Fisherman's Wharf (which next to never) I'll give y'all a report.

Flying Ninja (http://www.flyingninjaus.com/)

[GeneChing]

Open all that time and none of you got in there for a review for us. :mad:

Kung Fu Bing's Future Is Dubious at Best (http://blogs.villagevoice.com/forkintheroad/archives/2010/10/kung_fu_bings_f.php)
By Rebecca Marx, Tue., Oct. 19 2010 @ 10:19AM

http://blogs.villagevoice.com/forkintheroad/assets_c/2010/10/forsalebing-thumb-391x293.png
​It looks like Kung Fu Bing's efforts to spread the gospel of greasy, MSG-laden flatbread to the denizens of East Houston Street have failed: sometime last week, a sign appeared on the doorway advising would-be customers that the store was "temporarily closed for restructuring." And then over the weekend, this "store for sale" sign went up. Given the juxtaposition of the signs and the fact that the phone has been disconnected, it would appear that, after less than three months of business, "restructuring" means "screwed."

[bawang]

hey gene ching wot style kung fu do u do brdether?

[GeneChing]

A Thai restaurant.... figures... :rolleyes:

Nov. 05, 2010
RESTAURANT REVIEW: Kung Fu Plaza (http://www.lvrj.com/neon/kung-fu-plaza-106751483.html?ref=483)
Kung Fu Plaza offers authentic dishes including some of the best pad Thai in town
By HEIDI KNAPP RINELLA
LAS VEGAS REVIEW-JOURNAL

Kung Fu Plaza, 3505 S. Valley View Blvd.; 247-4120 or KungFuPlaza.com
Overall -- B
Food -- B
Atmosphere -- B
Service -- B
Pluses: Well-executed Thai classics.
Minuses: Soggy fried tofu.

Kung Fu Plaza is simply decorated, with Thai accents on the walls and lazy susans on the larger tables, for easy sharing.
JOHN LOCHER/LAS VEGAS REVIEW-JOURNAL

Kung Fu Plaza faces Valley View Boulevard, sort of backing on China Town Plaza.

If you've ever eaten in a restaurant in China Town Plaza, you know how much of the clientele is Asian natives. That's always kind of comforting, because it conveys a feeling of authenticity, a validation that the people who are running the place know what they're doing.

Kung Fu Plaza is in China Town Plaza (or at least adjacent to it, facing Valley View Boulevard), and on the evening of our visit, there were a lot of regulars, a whole lot of whom weren't Asian natives. But if that raises questions of quality, consider this: It opened, downtown, in 1973.

I can't even imagine a Thai restaurant in Las Vegas in 1973. Actually, I can't imagine a Thai restaurant in most parts of the country in 1973. Thai food didn't become familiar to most Americans until around the late '80s, and even later in some areas (and still not, in some).

But that's when Kung Fu Plaza was opened, by Thai immigrants, which explains the large component of more-familiar Chinese dishes on its menu -- a component that was even larger in the '70s, according to the restaurant's website. It also explains the name (remember the kung fu frenzy of the early '70s?) and the clientele. A restaurant in business in Las Vegas for 37 years is practically a landmark, and it clearly built the loyalty of locals along the way.

These days, the owners seem to have pretty much returned to their roots, while keeping a lot of Chinese dishes for the loyal. And their pad Thai is among the best in town.

Pad Thai is often called the national dish of Thailand, and it's practically a requirement in Thai restaurants. A dish of stir-fried rice noodles, it has as many variations as there are Thai cooks, with some dry, others almost creamy. This pad Thai ($8.50 for beef, which we had, or $7.75 for chicken, and on up for various seafood versions) was crunchy. It had lots of slices of tender beef and the requisite sauce of eggs and fish sauce and garlic and chile, but mixed in with the noodles was an almost equal amount of bean sprouts, plus quite a few scallion batons. It added up to a nice bit of crunch, providing textural contrasts that were both appealing and unexpected.

Tom Kha Chicken ($9.25) was the classic soup, served in a battered aluminum hot pot with flames shooting out of the chimney, which as you can imagine kept the soup nice and bubbly hot. We had asked for it fairly mild, but it still had a good bit of kick. It also had a good bit of flavor, in large part because dark-meat chicken was used instead of the more commonly found chicken breast, and the flavor of galangal was clearly present.

On the Chinese side, we were intrigued by the Hon Sui Tofu ($9.25), which turned out to be much less successful than the Thai dishes. It sounded good -- fried tofu with barbecued pork and chicken -- and we could've lived with the fact that the pork and chicken were finely minced, since the flavor of the pork, particularly, came through quite strongly. But the tofu cubes were soggy in the extreme and the "sesame-oyster sauce" was without much discernible flavor.

Service throughout was mostly fine, although things got a little crazy when the tour-bus group arrived, which always seems to be a hazard in China Town.

A lot has happened in Las Vegas since 1973, with the city growing exponentially and diversifying greatly. Echoes of the past are still present at Kung Fu Plaza, but it's to the restaurant's credit that it has changed with the times.

Las Vegas Review-Journal restaurant reviews are done anonymously at Review-Journal expense. Contact Heidi Knapp Rinella at 383-0474 or e-mail her at hrinella@ reviewjournal.com.

[SPJ]

I knew the area quite well.

they have dragon and lion dance every chinese new year.

there are statues for tang san zhan the monk in journey to the west.

--

the restaurant I like is called gou qiao ming xiang over the bridge rice noodle

it is for people from si chuan and yun nan.

--

there are shang hai and si chuan restaurants on the 2nd floor

good area to eat things from differnt parts of china.

--

:cool:

[GeneChing]

Anyone in Lansing care to give it a try?

Wednesday, March 16,2011
Kung Fu: Offbeat ' but a treat (http://www.lansingcitypulse.com/lansing/article-5582-kung-fu-offbeat-ufffd-but-a-treat.html)
You´ll get a kick out of these Szechuan sensations
by Joe Torok

On one hand, there´s pig blood curd, pork intestine, or stir fried kidney; on the other, General Tso´s chicken, sweet and sour shrimp or beef with broccoli. While most Midwestern diners pull back curtain B, those who subscribe to the Anthony Bourdain school of adventurous eating would surely opt for the former.

The dichotomy is false, though, for both the exotic and familiar are dished up daily at The Kung Fu Szechuan Cuisine restaurant.

Owner Yan Wan Saunders, former coowner of Hong Kong restaurant on Homer Street, opened her own place last October in the Medawar Jewelers complex, across from Holiday Lanes, on the corner of Clippert Street and Saginaw Road. While the style of Chinese cuisine remains the same, the taste is all its own.

"Just because it´s called Szechuan doesn’t mean the food is the same as other Szechuan restaurants," Saunders says. "The chef is different, so the taste is different."

The restaurant name does not refer to the martial arts style made famous by Bruce Lee. While the pronunciation is the same, the Chinese characters the restaurant uses for the words "kung" and "fu" are not the same. Saunders says her son, a lifelong fan of Bruce Lee, suggested the name, but the idiogram literate will notice the difference. At her restaurant, "kung" means health, Saunders says, writing out the character, and "fu" prosperity.

A weekday lunch buffet runs until 2 p.m., and the fare is familiar to the less adventurous among us: beef and broccoli, fried rice, General Tso´s chicken. It´s little touches, though, that set Kung Fu apart, according to waiter Jeff Cho.

"The shrimp we use for sweet and sour shrimp are huge," Cho says. "Some restaurants buy small to save money, but we decided we wanted good food."

That sweet and sour shrimp and the omnipresent General Tso´s are hits at the lunch buffet, where nearby office workers belly up for a quick lunch. But food that challenges dietary taboos is what makes a trip to the Kung Fu memorable.

The spicy pork intestine ($11.95) is fantastically delectable. Fatty, delicious strips of intestine are battered and quick-fried. Rest assured, the presentation will not turn you off; the strips resemble deep fried strips of onion you might find at a steakhouse. Dried red peppers are diced and mixed with slices of celery, hunks of garlic and little squares of ginger. Part of the joy of this dish is mixing flavors bite by bite: savory garlic and pork with the first bite, the next crunchier and zestier, with ginger, celery and pork.

Cho says the most popular dish among international students is the fei teng Yu ($13.95), also known as the fatong fish or, for the logophobic, simply number 176. It´s oily and spicy, characteristic of many dishes from the Sichuan province. A mouthful of fish falls apart with the slightest pressure, melting into the spice of the redorange broth. Long tendrils of yellowtipped bean sprouts mingle with ginger, garlic and cilantro. Black mushrooms deepen the flavor and broaden the texture, landing somewhere in between the tender chunks of fish and crunchy bits of napa cabbage.

The chicken in a hot wok ($10.95) is spicy, too, though with large pieces of bell pepper and onion, it´s more like a stew than a soup. Served above a Sterno, it continues to bubble throughout the meal.

While the intestines were delicious and the tripe (cow stomach) was good with beef, I drew the line at pig blood curd. I imagined using a straw, but Cho says it´s a lot like a block of tofu — maybe next time, with hot bean sauce ($11.95).

Kung Fu´s dessert is unique: sweet potato is covered in a rice flour, flattened to the size of silver-dollar pancakes, sprinkled with sesame seeds and deep fried — soft, warm and mildly sweet.

If you prefer something fruity for dessert, bubble tea ($3.75) is the way to go.

Bubble tea, for the uninitiated, is an iced, fruit-flavored drink with little pearls of tapioca on the bottom, served with a wide straw.

So whether it´s organ meat or egg rolls, Diet Coke or guava bubble tea, the Kung Fu knows what drives a successful restaurant.

"When you´re hungry," Cho says, " we have to provide."

The Kung Fu Szechuan Cuisine
730 N. Clippert St., Lansing
(517) 333-9993
11:30 a.m.-10 p.m. Monday-Friday; noon-10 p.m. Saturday; noon-9 p.m. Sunday
TO, D, WiFi, $$

[GeneChing]

Maybe it's mushu misspelled, but I don't care.

Hold the phone. Is that sriracha sauce she's got there? Just mixing that with JIF and you got some tasty tacos, right?


Modified Sat, Mar 19, 2011 06:03 AM
Raleigh girl's tacos fetch $25,000 from Jif (http://www.newsobserver.com/2011/03/19/1063871/raleigh-girls-tacos-fetch-25000.html)
BY ANDREA WEIGL - Staff Writer

http://media2.newsobserver.com/smedia/2011/03/18/22/jifwinner-0319_GH62ER3VB.1+IMG_JIFFINALIST02.022111_2_1_PS2A 7HVB.JPG.embedded.prod_affiliate.156.jpg

RALEIGH -- An 8-year-old North Raleigh girl learned Friday that her Wushu chicken tacos were worth a $25,000 deposit in her college fund.

Margalit Mermelstein, a student at the Montessori School of Raleigh, won Jif's Most Creative Peanut Butter Sandwich Contest after preparing those chicken, squash and asparagus tacos with a peanut butter sauce for a panel of judges.

"I was really surprised. ... It's been really exciting," Margalit said by phone in New York on Friday afternoon a couple hours after the cook-off.
1 Tip for Weight LossQuantcast

"It's unreal," said her mother, Felice Bogus. "I ran out of adjectives hours ago."

Upon hearing the news, Bogus said, her daughter didn't squeal or jump up and down. Rather, she smiled broadly and hugged the 10-year-old girl standing next to her who was among the four other finalists. "That child is so self-possessed," the proud Bogus said.

Not only will Margalit win the college scholarship, she will appear on "Today" in April.

Margalit is no stranger to winning cooking contests. She was one of two children to win a blue ribbon at last year's N.C. State Fair cooking contests. That brought her total State Fair ribbons to 10.

She gets those prize-winning cooking skills from her parents. Her mother and father, Bob Mermelstein, have almost filled six shadowboxes with ribbons from the State Fair's cooking contests and won various prizes from several national cooking contests.

And they have prepared her well to follow their path: Margalit already has her own six-inch chef's knife.

[wenshu]

You had me at:

http://www.fairfaxunderground.com/forum/file.php?40,file=24520,filename=chili_garlic_sauce .jpg




Hold the phone. Is that sriracha sauce she's got there? Just mixing that with JIF and you got some tasty tacos, right?

Same company, Tuong ot toi (chili garlic sauce) is the product.

This also gets eaten by the spoonful;
http://www.templeofthai.com/images/products/5531391081.jpg

Forget JIF.
Tuong ot toi &
http://ecx.images-amazon.com/images/I/518RwugkIVL.jpg

[GeneChing]

I just recognized the **** logo. ;)
http://www.bonappetit.com/images/magazine/2010/01/mare_sriracha_hot_sauce_slideshow_1_h.jpg
Thanks for the clarification, wenshu.

[GeneChing]

I'm disappointed that none of the NYC forum members ever tried Kung Fu Bing (http://ezine.kungfumagazine.com/forum/showthread.php?p=968495#post968495).

Masala Twist beats Kung Fu Bing. :(

Masala Twist Replaces Kung Fu Bing at 189 East Houston (http://www.boweryboogie.com/2011/04/masala-twist-replaces-kung-fu-bing-at-189-east-houston/)
6 hours ago

Kung Fu Bing. Let’s talk about it. The kitchy mascot-driven eatery lived a relatively rough-and-tumble existence, from its earliest days on Division Street to the final dwelling at 189 East Houston. The Bing survived here for a record four months before “closing for restructuring” last October. That action was pretty much a ruse, though, since the operation went up for sale just a week later.

Now 189 East Houston is preparing for its latest culinary concept. Another entrant in the local fast food family – an Indian joint called Masala Twist (Masala is a mixture of spices).

The interior utilizes the same furniture and kitchen setup as its predecessor, with the only difference being color scheme and branding. Signage is also on the storefront marquee. However, we’re not too sure it’s the smartest idea to include a neon advertisement announcing the cuisine as “Indian Street Food.”

Masala Twist opens tomorrow and will feature “various types of meat and vegetables served on Indian flatbread, pita and bun. Also, sugar cane juice.”

So, if you’re keeping score at home, this marks the third fast-food joint at 189 East Houston in just over a year.

[GeneChing]

Kungfu master's son to go into food business (http://news.asiaone.com/News/AsiaOne%2BNews/Malaysia/Story/A1Story20110610-283307.html)
The Star/Asia News Network
Fri, Jun 10, 2011

JIMMY Hung, a son of kungfu master Sammo Hung, plans to open a restaurant in Penang, reported China Press.

The artiste visited the island recently to look for a good location for his business investment.

It is learnt the restaurant would be set up in Gurney Drive or Queensbay.

Penang exco Law Choo Kiang said Hung planned to visit the island again in September, together with artistes Van Ness Wu and Nicky Lee.
Gotta stop by, if it comes to pass.

[bawang]

do they serve chicken feet and tears collected from mongol women

[GeneChing]

In reference to Sammo, see Kung Fu Chefs (http://ezine.kungfumagazine.com/forum/showthread.php?t=57615).

In reference to this thread, see Kung Fu Cooking Girls (http://ezine.kungfumagazine.com/forum/showthread.php?t=60823).

in reference to Wushu Chicken Tacos (http://ezine.kungfumagazine.com/forum/showthread.php?p=1084725#post1084725)above, I actually heard from Margalit Mermelstein's mother, who emailed me to confirm that it was Wushu, not Mushu. Margalit is a martial artist. Her mom was going to come on here and post (I even gave her the answers to the random question) but I think you all scared her off with your talk of realz fightin' and such. :rolleyes:

[GeneChing]

Because nothing says eclectic Asian bistro like tequila....:rolleyes:


Enter the Tequila: Voodoo Tiki Tequila Teams with Kung Fu Kitchen (http://www.theopenpress.com/index.php?a=press&id=110240)
Published on: July 16th, 2011 12:06am by: johntaddeo

(OPENPRESS) July 16, 2011 -- Voodoo Tiki® Tequila and Kung Fu Kitchen are partnering to bring Voodoo Tiki Ultra Premium traditional and infused tequilas to world famous Collins Ave on Miami's South Beach. Kung Fu Kitchen will be offering iconic beverages including house specialty ****tails and the world famous "Desert Rose *****ly Pear Margarita." Kung Fu Kitchen & Sushi is located on the ground level of The Catalina Hotel's Dorset building.

Kung Fu Kitchen & Sushi is an eclectic Asian bistro in the heart of Miami Beach, in the Catalina Hotel & Beach Club. The venue is a lively bar and restaurant open till 3am, offering a wide variety of authentic Asian delights including Chinese, Thai, Japanese and sushi.

Kung Fu Kitchen is also features "Reckless Dames Burlesque Troupe" for their new concept Circus Thursdays Dinner Theatre. Shows begin promptly at from 8:00 PM and run until 11:00 PM. Additional Burlesque shows are offered Friday and Saturday evenings.

Specialty Voodoo Tiki ****tails and "Infused Margaritas" will be available. Starting this week, Kung Fu Kitchen guests can order a Voodoo Tiki Tequila Mar-Tiki® featuring muddled orange, lime and artisan syrups before settling in for the show. This marks the first time Voodoo Tiki Tequilas have been sold at a dinner theatre location.

The move by the two Florida-based companies brings the award winning, boutique tequila to another key location on South Beach, Miami. Voodoo Tiki Tequila is made in small batches, with the finest ingredients in a process that results in an award winning taste profile with very little heat or bite. Voodoo Tiki tequilas feature notes of sweet agave, vanilla, caramel and brandy, without the burn or rough finish which is synonymous with other tequilas. The company is adding a very limited number of retailers through 2012.

Kung Fu Kitchen will feature four (4) Voodoo Tiki crafted tequilas, Platinum, Reposado, Anejo and the exclusive Voodoo Tiki Desert Rose *****ly Pear infused tequila. The World's first and only *****ly pear infused tequila, used to make the current "It" ****tail, the *****ly pear margarita.

"Our partnership with Kung Fu Kitchen gives us the opportunity to introduce Voodoo Tiki fans to a distinct dining and multisensory experience", said Jennifer Serle, Voodoo Tiki V.P of Marketing & New Media. "The only thing better than enjoying the Kung Fu Kitchen's unique dining experience is doing so while enjoying one of our gourmet ****tails or tequila flights."

[GeneChing]

McDonald's seeking a new menu for mainland success (http://www.chinadaily.com.cn/cndy/2011-08/31/content_13224064.htm)
Updated: 2011-08-31 07:50
By Gao Changxin (China Daily)

Customers at a McDonald's Corp outlet in Changzhou, Jiangsu province. The restaurant chain is adapting its strategy in China to accommodate changing conditions in the industry. Wang Qiming / for China Daily

SHANGHAI - McDonald's Corp, the world's biggest fast-food chain, is tweaking its strategy in China to take account of changing industry conditions.

The new efforts include loosening its ownership structure to expand the number of stores and renovating current stores to provide a better customer experience.

Last week, McDonald's expanded its trial franchise program to include Kunming North Star Enterprise Co. The move allows the local catering company to take over the 11 existing stores in Yunnan and open new ones throughout the province.

"We are walking our way through this franchise program, we will continue looking for franchise partners in China," Kenneth Chan, chief executive officer of McDonald's (China) Co Ltd, said on Tuesday.

McDonald's relies heavily on franchises in developed markets including the United States, but in China almost all its stores are self-operated.

The trial program was launched in China six years ago. But before last week it had only three franchisees running six restaurants. Expanding the program is expected to help it accelerate a plan to expand its China network to more than 2,000 outlets by 2013.

Adding more stores will help the US-based company to put more resources into China, where competition in the fast-food market has intensified two decades after the golden arches first made an appearance.

At present, the top spot is held by rival Kentucky Fried Chicken, owned by Yum! Brands Inc, which has about 3,200 locations. McDonald's has about 1,300.

More players are coming in, giving consumers more choices and threatening to cut into McDonald's market share.

The Chinese fast-food chain Kungfu Catering Management Co Ltd has more than 300 Zhen Kungfu restaurants, while Taiwan's Ting Hsin Group operates more than 1,000 Dicos fried-chicken stores.

Other chains, including California Pizza Kitchen Inc and German upscale seafood chain Nordsee GmbH, also plan to enter the market.

To foster customer loyalty, McDonald's is renovating existing stores and remodeling its traditional yellow-and-red decor into a more relaxed and stylish bistro design.

By creating a better dining environment, McDonald's hopes costumers will visit more often, and not just for the food.

The latest renovated store reopened on Tuesday in the upscale CITIC Square in downtown Shanghai. The new store features free WiFi, cozier seats, selected music and outdoor seating.

By 2014, about 70 percent of McDonald's stores in China will have a similar look.

The renovation, said Chan, will help McDonald's stay "one step ahead of the game" and be "different from other brands" in China.
Has anyone eaten at a Zhen Kungfu joint? I'll give a free subscription (http://www.martialartsmart.com/19341.html) to the first person who gets a review here with a photo in front of one in a got qi? shirt (http://www.martialartsmart.com/95-036chn.html).

[SimonM]

Has anyone eaten at a Zhen Kungfu joint? I'll give a free subscription (http://www.martialartsmart.com/19341.html) to the first person who gets a review here with a photo in front of one in a got qi? shirt (http://www.martialartsmart.com/95-036chn.html).

Next time I'm in China... but that will probably be a year or more from now.

[SPJ]

naming or branding.

me think it is not necessary.

pay more attention to food.

macdonald is heralding healthy diet in the fast food industry in US and the world over.

hong kong disney is serving cantonese dim sum and better chinese food to cater local cantonese visitors.

disney and macdonald are brands.

no need to change its image/brand or wearing kung fu or wushu outfit.

fast ordering and delivery/service of quality and healthy food means more.

--

:)

[SPJ]

wi fi is always good.

:cool:

[GeneChing]

A bar, not a restaurant. Now that's what I'm talking about.


Kung Fu Hustle (http://www.houstonpress.com/2011-10-13/music/kung-fu-hustle/)
Video games are only part of this Washington corridor adult arcade's appeal.
By Shea Serrano Wednesday, Oct 12 2011

The apple cider sake bombs at Kung Fu Saloon (5317 Washington) are far more useful than Jonathon Cidersake, or whoever it was that invented them, could have reasonably anticipated.

Kung Fu Saloon
5317 Washington
Houston, TX 77007

Category: Bars/Clubs
Region: Heights

They can cure ugliness, known as the "Apple Cider Sake Bomb Pretty, Pretty Princess Phenomenon." They can make you think you're exceptionally tough, as per the "ACSB Law of Conservation of Getting Your Ass Kicked." Shoot, drink enough of them, and you might be able to experience the ultra-rare "ACSB Wait, Wait, Wait, I Punched a Cow Last Night?!" theory of relativity.

And they can also, as Cindy Segovia will tell you, help dull the pain of losing a world-class visionary you never officially met.

Segovia is a manager at an Apple store (computers, not fruit). For the past few weeks, she says, her customers have been telling her about Kung Fu Saloon, this sleek do-everything bar on Washington.

When Segovia heard about Apple co-founder Steve Jobs's death last Wednesday, she and her wife, also an Apple store employee, decided to check Kung Fu out.

"We really like this place," says Segovia, glancing around. She is sitting inside the venue that same Wednesday evening. It's the middle of an otherwise uneventful week, but the 100 or so smiling people wandering in and out of Kung Fu's patio area seem to agree with her, at least in spirit.

"Parking is a little steep [average $10 for the area], but at least it feels safe, so it's worth it," Segovia continues. "Every drink is $5 and under. It's been a lot of fun."

Kung Fu Saloon was basically built up from a dead lot five months ago, assembled to mimic the bar's Austin location. If you've been to the original, you will instantly recognize the new one.

The doors are watched by large, handsome men with nice hair who are obliquely intimidating. They've garnered a reputation for not letting minorities, specifically Asians, enter without a hassle. Tonight, though, the crowd is generally young and professional, and appears to be a fair mix of races.

Kung Fu's interior is open, clean and attractive. High ceilings, polished concrete floors, real wood accents, and a bushel of HD TVs and video games work in unison to hold your attention. The games are mostly retro or almost-retro machines like Big Buck Hunter.

The saloon plays music, an impressive, mostly enjoyable blend of '90s hip-hop and classic-rock dinosaurs, but the tunes are supplemental. It may look like a dance club from outside, but people don't come here to dance – they come here to come here.

Kung Fu wants to be a good, big, nice neighborhood bar rather than a high-profile nightclub, according to a manager who asked not to be directly quoted. That's a big reason why it's easy to enjoy yourself here. The bar is as attractive as almost any venue on the strip – the stand-alone king is still Hughes Hangar (2811 Washington) – but it has replaced glitz with Blitz 2000.

The most obvious line to draw is to Midtown's Barcadia (2600 Travis #103), the only other true video-game bar in the city. But cathode-ray gameplay is the only likeness these two seem to share.

Barcadia serves food, and Kung Fu only serves drinks. Kung Fu is prettier than Barcadia. Barcadia offers free games; Kung Fu only does so on Sundays. Both have crafted their own, distinctly different atmospheres.

Whichever one you connect with is the one that's best. Like an Android and iPhone.

"Tonight we came here to sort of get away from the sadness of Steve Jobs's death today," explains Segovia. "You work for this company and get to know and love the product and you see all the positive ways the products affect the customers and you really start to feel a connection to the company.

"It's like losing a friend."
_____________________

LAST CALL

First, Blitz 2000 is just about the best, most underappreciated football video game of all time. Forget Madden 2012 or whatever, bro. Video games are supposed to be fun. If we wanted to run the Power I six times in a row for three-yard gains at a time, we'd play real football. Give us a game where every play is for 60 yards and the players are 10 feet tall and allowed to break each other's legs after the whistle.

Second, Kung Fu serves that drink that mixes liquor and pickle juice. It ain't pretty but it's effective. Try it.

Third, it's a bummer that the games aren't always set to free play at Kung Fu, but they are in better condition for it. That seems like a fair enough trade-off, although no guy has ever looked cool approaching a female with a pocket full of quarters jangling around. Cool Hand Luke couldn't pull that **** off.

[Punch.HeadButt]

The bar fights will be EPIC.

[GeneChing]

Chow Yun-Fat is a great name for a sammich.

Local food truck serves Chinese fare at the Denver Rescue Mission (http://yourhub.denverpost.com/denver/local-food-truck-serves-at-denver-rescue-mission/PpraDdfy2s9iwut1ZeklcO-ugc?source=DPWidget)
Owners of The Sesame Seed give back to the community by handing out sandwiches at The Crossing

Posted: 10/25/2011 04:12:51 AM MDT Updated: 10/26/2011 04:24:31 AM MDT Author: AStorvik

On Saturday, Oct.15, a brand new, family-owned food truck served low-income men, women and children before they celebrated their big grand opening. The Sesame Seed made traditional Chinese sandwiches to give away to families and individuals at The Crossing, the Denver Rescue Mission’s transitional living facility.

The Liu family from Austin, Texas is excited to bring its passion for cooking to Colorado. Prior to Monday’s grand opening, The Sesame Seed wanted to offer their delicious food to those who may not be able to purchase it otherwise.

“God has blessed us abundantly over the years and our hearts feel burdened to give back to the community,” Grace Liu said. “We are thrilled that we have the opportunity to partner with Denver Rescue Mission.”

The Sesame Seed truck’s mission is to provide customers with the most deliciously unique tasting lunch and dinner experience possible. The Liu’s have combined authentic Chinese cooking with the almighty American tradition of the sandwich. The Chinese sandwiches are named after the world’s top kung fu stars: Bruce Lee, Jackie Chan, Chow Yun-Fat, Sammo Hung and Jet Li.

Each sandwich uses fresh baked Chinese flat bread. In Chinese, the bread is called sao bing.The sao bings have a flaky exterior topped with black and white sesame seeds. The Sesame Seed’s top chef, Mei, has taken lessons from sao bing specialists located in Taipei, Taiwan to ensure the authenticity and taste of each sandwich.

Find out more about The Sesame Seed on their website: sesameseedtruck.com

[GeneChing]

I'd totally try a vegan kung fu hoagie. If only I was in Philly. I hear it's always sunny there.

Truck Stop: Kung Fu Hoagies (http://www.philly.com/philly/restaurants/142709415.html)

Truck Stop, Philadelphia Daily News
Food: Vegan Vietnamese, starring banh mi hoagies ($4-$5) and rice noodles ($5), both starring deliciously fake (soy protein) chicken, ham and beef, dressed in cilantro, homemade pickles, coconut and/or jalapeños.
Find it: For now, 10 a.m.-3 p.m. Monday, Wednesday and Friday at 33rd and Chestnut; Saturday-Sunday at Clark Park, 43rd and Baltimore.
Look for: A hand-painted hotdog cart with a red umbrella and kung fu trimmings.
Eat on: The grass, or standing by a tall table balanced on milk crates.
Twitter: @kungfuhoagies.
Call: 267-344-6259.
Around for: Less than a week.
Trust us: The faux beef, especially in coconut lemongrass sauce, is amazing. Not like beef. But definitely tasty.
A close second: Faux sesame peanut chicken.
Backstory: Pals Paul (Davis) and Steve (Renzi) worked together at Whole Foods, study kung fu with Phuoc Phan at Seven Mountains and are already doing a booming biz.
Wait: Ten, maybe 15 minutes during the lunch rush.
Money: Credit cards accepted.

[GeneChing]

Love that label. I'd drink this for that label alone, and I'm not a fan of bubble tea.


Taste Test: Kung Fu Bubble Tea (http://blogs.villagevoice.com/forkintheroad/2012/05/taste_test_kung.php)
By Clarissa Wei Wed., May 16 2012 at 9:03 AM

Fork in the Road headed to Kung Fu Tea in the East Village yesterday for a taste of their bubble milk tea ($3). Our verdict: compared to its East Village bubble tea counterparts, Kung Fu reigns superior.

The shop is owned by Taiwanese management and unlike neighboring Taiwanese joints T-Kettle and Saint's Alp Tea House, it is strictly a bubble tea shop. No snacks or any other food offerings -- just boba.

Though the drink was on the sweeter side, the milk tea was not watered down and the tapioca pearls were sufficiently chewy. The pearls also had a sweet aftertaste. And unlike T-Kettle, where the bubble tea is shaken by hand, Kung Fu has a automatic bubble tea shaker which gives the milk tea its consistent and creamy flavor.

Kung Fu also has one of the most extensive bubble tea menus in the city and provides traditional Taiwanese offerings like mung bean, red bean, white gourd, herbal jelly, and longan red date. But for those who aren't into the traditional, the shop also has more familiar options such as their chai latte, Italian mocha, caramel macchiato, and chocolate coffee.

Patrons can also customize their drinks to differing levels of sweetness.

Kung Fu is the go-to place for a bubble tea fix. T-Kettle's tea is plain and Saint's Alp is only good for their hot milk tea.

Although the quality at Kung Fu is admittedly not comparable to the bubble tea selections in Taiwan, it definitely is the best of its kind in the East Village.

Cash only.

Address:
241 E 10th St
(between 2nd Ave & 1st Ave)
New York, NY 10003

[SPJ]

nowadays it is popular to drink the tea cold

so some of the ingredients are not destroyed

but I still prefer hot and thickened tea.

there are many ways of drinking a certain type of tea

talking about the kung fu or the arts of drinking your tea

--

but no bubbles or ice for me.

:)

[GeneChing]

Follow the link for more photos

Dojo Dog: Where martial arts meet street food truck (http://www.mercurynews.com/food-wine/ci_20674785/dojo-dog-where-martial-arts-meet-street-food)
By Jackie Burrell
Bay Area News Group
Posted: 05/23/2012 05:00:34 AM PDT
Updated: 05/23/2012 05:00:37 AM PDT

http://extras.mnginteractive.com/live/media/site568/2012/0522/20120522__ecct0424dojo~5_GALLERY.JPG
Michael Koh, 19, left, a junior environmental economics major at the... ( D. ROSS CAMERON )

The saga of the hot dogs began late one night.

UC Berkeley junior Michael Koh and his friends had followed up their study session with a few beers and a quick jaunt to Berkeley's venerable Top Dog for some buns on the run. In fact, it was such a quick jaunt they rushed right past the condiments, completely forgetting that a frankfurter sans ketchup or mustard is a sadly naked dog. And being college students, they didn't have what you might call a well-stocked fridge.

"We're all Asian," Koh says, "so all we had was a bottle of teriyaki."

Turns out, a teriyaki-topped hot dog tastes pretty decent. The fusion experiments that followed -- katsu sauce, shredded nori, wasabi! -- tasted even better. And when Koh added some sly names to his creations, he had a hit on his hands.

These days, every Cal kid can get their hands on a Shaolin Monk hot dog, a Wushu frank or a Ninjitsu, topped with flash-grilled cabbage, shredded nori and, in an homage to the condiment that started it all, teriyaki sauce.

Other college students make ends meet by playing barista or washing dishes in the dining hall, but Koh, an environmental econ major, has gone entrepreneurial instead. His street food truck -- the bright blue Dojo Dog food cart -- opened shop just a few yards from Sproul Plaza in January.

As for those hot dog monikers, they are a nod to the martial arts combat techniques Koh admires, even if he can't actually do them.

"They never worked out for me," he says. "But we wrap (the hot dog) with the diet of a Shaolin Monk."

That would be the low-carb, seaweed-wrapped option. The other hot dogs come on hoagie-style rolls.

Koh may be the first undergrad to run his own food truck at Cal, but street food fever is taking over not only cities, but also college campuses from coast to coast. Schools in Southern California, Texas, Oregon and Washington have launched their own versions of Off the Grid street food fests, bringing fleets of food trucks on campus. A trio of students at Bowdoin College in Maine launched a food truck in February. And law students in Pennsylvania have begun holding workshops for anyone interested in starting a food truck business of their own.

There's no doubt that street food trucks are hot, says Matt Cohen, founder of Off the Grid, which hosts food truck gatherings in Berkeley, San Mateo and San Francisco. But most people who run trucks these days are line cooks or chefs who decided to go solo, or caterers looking to branch out. In other words, professionals.

"(But) the original nouveau food trucks were run by foodies," Cohen says. "They think, 'I'm going to start a restaurant!' "

Koh was one of those. He had dreamed of opening a restaurant someday, he says, "But because of the capital investment, I had to basically start off a little bit humble. I looked into street food."

Of course, it doesn't take a CPA to figure out that a food truck is significantly less expensive to launch than a bricks-and-mortar eatery. And if you take the secondhand food cart option, as Koh did, the costs drop even further, which makes it a viable option for an entrepreneurial foodie, especially one as intrepid as Koh.

Koh was just 16 when he decided he wanted to "explore the world." And the fact that he didn't speak any English didn't stop him from packing up and moving from his parents' home in Taiwan to San Mateo, where he set up housekeeping in an apartment his father keeps here, and enrolled in high school. Nothing, he says, gets in the way of a dream.

But even Cohen is impressed that an undergrad took the plunge and that Koh managed to score one of Berkeley's, much-coveted, four-year contracts -- Koh's runs through December 2015 -- and that he put the whole deal together, bureaucratic red tape and all, while studying for final exams.

"That was a nightmare," Koh concedes.

Koh had filed for the permit last summer, but hadn't bought the cart, finessed the menu or begun the protracted business of getting city, county and health department approval until he got the formal OK from the university. Which meant he had five weeks to do everything -- while cramming for exams.

It probably helped, he says, that he didn't know what he was getting into, until he was up to his neck in it.

So, would he do it again?

"That's debatable," he says. "I'm enjoying it a lot, but I'd enjoy being a normal student, partying, going to Top Dog. There's definitely trade-offs, but it's made my life a lot more colorful."

Meanwhile, his parents have no clue that their globe-trotting son owns his own business now. They just think he's been really busy.

"My dream is they're going to come visit me for my graduation," he says. "I'll take them to the cart, and after they finish, I'll say, 'By the way, this is mine.' "

Inside A Dojo Dog

Asian fusion fare is hardly a novelty, but when the culinary areas being fused involve hot dogs, seaweed and martial arts combat techniques, it looks something like this:

Ninjitsu: A Dojo Dog dog topped with shredded nori, flash-grilled cabbage, teriyaki sauce and Japanese mayonnaise, in a hoagie-style bun.

Kendo: Bonito flakes, cabbage, soy paste and wasabi mayonnaise.

Wushu: Pork sung, cabbage, katsu sauce and Japanese mayonnaise.

Shaolin Monk: Lettuce, grilled cabbage and a miso glaze, wrapped in nori rather than a bun.

Find Dojo Dog online: at www.facebook.com/DojoDog, follow them on Twitter @BerkeleyDojoDog, and seek them out in the real world at the corner of Bancroft Way and Telegraph Avenue in Berkeley from 11 a.m. to 6:30 p.m. Mondays through Saturdays. Are the Shaolin monk dogs veg? Hmm, that would make a good koan.

[sanjuro_ronin]

The mixture of chinese and japanese is rather disturbing, LOL !

[wenshu]

Now I know what I'm having for lunch.

http://albums.eqal.com/4/10001/10001_alb_xlarge_600x334_55571261956823.jpg

[sanjuro_ronin]

Gay...flaming gay....

[Lucas]

at least i wasnt the only one thinking that :eek:

[Old Noob]

The mixture of chinese and japanese is rather disturbing, LOL !

Its a Shaolin Do(g)

:D

[wenshu]

Gay...flaming gay....


at least i wasnt the only one thinking that :eek:


Try not to get too excited gentlemen.

[Lucas]

Try not to get too excited gentlemen.

sssshhhhhaddddupp :p



thats all i got...

[GeneChing]

Its a Shaolin Do(g)

:D :p

These guys are in Berkeley. Maybe we'll invite them to the KFTC 20 YEARS street fair (http://www.kungfumagazine.com/info/tournament/index.php).

[GeneChing]

More on KFH. (http://ezine.kungfumagazine.com/forum/showthread.php?p=1163054#post1163054) I'd be even more impressed if they were were rocking Feiyues (http://www.martialartsmart.com/shoes-feiyue-shoes.html).



Owners of Kung Fu Hoagies Combine Their Two Passions: Martial Arts and Veggies (http://www.philadelphiaweekly.com/news-and-opinion/158618395.html)
By Michael Alan Goldberg
Posted Jun. 13, 2012

http://media.philadelphiaweekly.com/images/649*649/kungfuhoagies_01.jpg
Seitan worshippers: Steve Renzi (left) and Paul Davis operate Kung Fu Hoagies, a vegetarian/vegan food cart that serves up Vietnamese favorites.

“Yo, it’s the Wu-Tang hoagies!” a black kid on a bike says to his buddy as they roll through West Philly’s Clark Park on a recent Sunday morning. Off to the side is a distinctive orange-yellow food cart with a green smoke-breathing dragon painted on its side, big red umbrella and a pair of Chinese throwing knives dangling from either side of a specials board.

Paul Davis laughs as he stirs a pot of seitan “chicken” in sesame-peanut sauce. Next to him, partner Steve Renzi cuts and guts fresh hoagie rolls from Cacia’s Bakery in South Philly. “We’ve had a couple nicknames,” says the soft-spoken Davis. “Some people call us the ‘Tofu Dragon.’”

The actual name of the cart is Kung Fu Hoagies—a vegetarian/vegan venture that longtime pals and South Philly residents Davis, 31, and Renzi, 30, launched in mid-March. On weekends, the duo sets up at Clark Park; during the week, they’re typically at Passyunk Avenue and ****inson Street for the lunch rush. They use daily Facebook and Twitter updates to let their followers know where they’re gonna be, and after just three months, they’ve garnered steady lines of customers, glowing Yelp reviews and lots of buzz on the street about where to get a cheap, kickass vegetarian banh mi or noodle bowl.

And the kung fu thing isn’t just a gimmick. Five nights a week, Davis and Renzi take classes at Seven Mountains Kung Fu in Center City, where teacher Phuoc Phan instructs them in That Son Vo Dao, a Vietnamese martial art that originated in China. Davis has been studying it for years; Renzi got into it a year ago.

“It’s changed me so much as a person, and I don’t know if we’d be doing [Kung Fu Hoagies] without it and without our teacher,” says the gregarious Renzi, adding that Phan has advised the pair on everything from traditional Vietnamese recipes to the artwork that adorns the cart.

Davis, a talented visual artist, crafted the cart’s dragon and calligraphy. He’s pretty talented in the food department, too. A Pittsburgh native, Davis has worked in kitchens his entire adult life, including cooking here in Philly at Whole Foods and at Monk’s Cafe, as well as restaurants in Seattle and San Francisco. Meanwhile, West Chester native Renzi used to cook at Whole Foods and Downey’s on South Street, then became a social studies and special ed teacher at Kensington High School for the Creative and Performing Arts for four years before resigning last year.

Last fall, the duo—both vegetarians— hatched the Kung Fu Hoagies idea, choosing a cart over a food truck because of both the lower initial investment (less than $10,000) and the fact that they both wanted to be out on the street interacting with customers.

“I guess a lot of people who know me kind of expected this,” Davis says of the venture. “Like, ‘Oh, it’s another one of Paul’s crazy ideas’ ... But because this brought together all the aspects of my life, I had confidence it would work.”

Initially, the plan was to serve vegetarian hot dogs, but that quickly changed to Vietnamese and Chinese cuisine since that was what the pair were eating all the time.

“It’s nice to be putting out healthy, tasty food,” says Davis. “I guess Philly can use that, and there aren’t any other food trucks or carts doing quite what we’re doing, but we’re not trying to force people to change. People seem to like it, and good food is good food, I guess.”

Davis and Renzi spent months perfecting recipes—a couple of banh mi varieties, a coconut-lemongrass “beef” curry over noodles, an orange-BBQ “beef” hoagie, side dishes like spicy cucumber, jicama or noodle salads, and more—and going through the process of getting permits to operate their cart on city sidewalks.

Since March, 15-to-18-hour workdays, seven days a week, have become the norm. They’re up before sunrise to get the rolls and head to a commissary in Upper Darby where they do much of the prep work—pressing and marinating tofu, chopping vegetables, frying noodles, pickling daikon and carrots, making sauces. Then it’s back to the South Philly garage where they store the cart, loading it up with food and drinks, hauling it to the day’s location, and setting up. At the end of the day, it’s thorough cleaning, then off to kung fu class. More hours are spent doing touch-ups and other maintenance on the cart, filling propane tanks, running errands and thinking up more recipes and future ideas for the business.

Both guys average about four to five hours of sleep a night. “It’s a grind, but it’s worth it,” says Renzi, acknowledging that the job doesn’t leave room for relationships or even really hanging out with friends—unless their friends drop by to visit them at the cart. Davis and Renzi have talked about a food truck or even a storefront someday, but for now it’s all about the cart.

“We chose this and we love everything about it,” says Davis. “I’m one of the lucky ones to really make work my life and life my work.”

Workin' It is a new column by Staff Writer Michael Alan Goldberg, who spotlights a different working professional each week.

[GeneChing]

27 June 2012 | Last updated at 01:06AM
Hit cuisine a ‘kungfu’ kick (http://www.nst.com.my/streets/central/hit-cuisine-a-kungfu-kick-1.98595)
By NOR AIN MOHAMED RADHI|PETALING JAYA|streets@nstp.com.my 0 comments

FINE MIX:Singapore-based restaurant’s famed Asian and Western delights are now available here, in Paradigm Mall
hit

Splashed with orange and red, KungFu Paradise is hard to miss.
http://www.nst.com.my/polopoly_fs/1.98617.1340730327!/image/image.JPG_gen/derivatives/landscape_454/image.JPG

LOOKING for Asian and Western delights under one roof? Head to the newly-opened KungFu Paradise restaurant to give your taste buds a kick.

Located on the second floor of Paradigm Mall in Kelana Jaya, KungFu Paradise offers an extensive selection of Asian and Western delights including toast, salads, dim sum, burgers, noodles and of course, its famous baked rice.

The restaurant first made a name for itself in its home country of Singapore, but Malaysians can now enjoy its famous The Duo Master -- chicken chop and fish fillet topped with mozzarella cheese, chicken chop baked rice as well as mushroom baked rice.

The restaurant also offers Hong Kong-style toast such as KungFu bun toast -- with salted butter and condensed milk -- and KungFu French toast -- with chicken floss and condensed milk.

For noodles, KungFu Paradise offers the dry and soup varieties accompanied by chicken chipolata, grilled Aussie sirloin or fish cutlet.

Another must-have dish is the KungFu "bumger", a creation made of succulent grilled chicken thigh with a touch of kung pao sauce.

The open concept restaurant with splashes of orange and red is also perfect for coffee fans, who will perk up at the first sip of the KungFu Stylo coffee, made from a blend of arabica and robusta beans.

Paradise (F&B) Malaysia Sdn Bhd, chief executive officer Elyna Tan said the restaurant, which can seat up to 170 at one time is a sweet place to chill out and relax with friends and family.

"KungFu Paradise is a cafe with a kick, serving unique Hong Kong and Western-style dishes that excite the palate.

"And all the delights are delivered with the speed of a skilled KungFu master so diners do not have to wait long for their meals." she said.

Tan said the opening of KungFu Paradise complemented KungFu Baked Rice, which was recently opened in KLCC and offers the baked rice signature dish.

"Until Dec 30, we are having a promotion for CIMB card holders, who will get a 10 per cent discount on their total bill at KungFu Paradise."
sounds tasty, except for the word 'bumger'. that name just isn't appealing.

[GeneChing]

Guess what just opened in Fremont, CA (home of KFTC (http://www.kungfumagazine.com/) headquarters)!

Kung Fu Kitchen (http://fremontkungfukitchen.com/)

Haven't tried it yet... I will soon and will report back. :cool:

[Punch.HeadButt]

Dude, no way! I wish I didn't work in Sunnyvale.....I would totally suggest that place for lunch. :D

Maybe I can bargain for a really long lunch break...

[Yum Cha]

A new shop in Sydney Chinatown seems to have it all sussed...

[SPJ]

hand pulled noodle is da best.

shou la men.

ra men is japanese for la men.

lan zhou is home of huge moslem community.

lan zhou shou la men.

drooling big time.

kungfu or not.

great.

[Empty_Cup]

A new shop in Sydney Chinatown seems to have it all sussed...


Shaolin Chuan Ramen (Shaolin Ramen Fist)
1. Ready Position
2. Part the wheat, graft the stem
3. Twist the body
4. Pound the mortar
5. Fire comes to dan tian
6. Carry the bowl upon the head
7. Slurp the Ramen
8. Closing Position

[xinyidizi]

yummy, need to by some lanzhou lamian before they close. :D

[Kellen Bassette]

Shaolin Chuan Ramen (Shaolin Ramen Fist)
1. Ready Position
2. Part the wheat, graft the stem
3. Twist the body
4. Pound the mortar
5. Fire comes to dan tian
6. Carry the bowl upon the head
7. Slurp the Ramen
8. Closing Position

That's not how my Shifu taught the form, your lineage is fake...

[hskwarrior]

That's not how my Shifu taught the form, your lineage is fake...

stop stealin my words. his lineage steals our form, you steal my words!!!!!

THIEVES....THIEVES........FOR SHAME! you've been watching too much of the panda.

:D

[GeneChing]

This place looks far more Kung Fu-ey than our place in Fremont, which just looks like a trendy (for Fremont) Chinese place. I don't think they are connected.

Marvin's new resto offers 'affordable Chinese' food (http://www.abs-cbnnews.com/lifestyle/09/18/12/marvins-new-resto-offers-affordable-chinese)
ABS-CBNnews.com
Posted at 09/18/2012 5:33 PM | Updated as of 09/18/2012 5:50 PM

MANILA, Philippines -- Inspired by a Chinese restaurant in the United States, actor-entrepreneur Marvin Agustin recently opened the flagship branch of his latest business venture, Kung Fu Kitchen.

http://cdnimages.abs-cbnnews.com/graphics/sept18_marv2.jpg
The facade of Kung Fu Kitchen's first branch at SM City Manila. Photo by Nimfa Chua for ABS-CBNnews.com

In partnership with restaurateurs Raymund Magdaluyo and Glecy Lopez-Go, Agustin held the grand opening of the first Kung Fu Kitchen restaurant at the SM City Manila on Sunday.

According to the actor, his newest restaurant takes inspiration from the US restaurant chain Panda Express, which is known for its fast casual service and American Chinese cuisine.

"Favorite namin 'yung Panda Express sa America eh, affordable Chinese, medyo ganun 'yung influence niya," Agustin told reporters on the sidelines of the press-attended opening of Kung Fu Kitchen.

"Ito 'yung una naming flagship na Kung Fu Kitchen," added Agustin, who manages over 20 restaurants in the country, including branches of Sumo Sam, John & Yoko, Oyster Boy and Marciano's.

Although more popularly known as an actor, and half of the "Marvin-Jolina" love team in the '90s, Agustin's culinary interest goes a long way back.

Before starring in a number of TV and film projects, he worked as a waiter for a restaurant in Alabang, before being promoted as part of its marketing team.

Following his success as an actor, Agustin graduated from the International School for Culinary Arts and Hotel Management.

"Kung Fu Kitchen is our baby," Magdaluyo said. "It's basically quality Chinese food, [but] very, very affordable. And we're so excited that you'll see several Kung Fu Kitchen [branches] being rolled into the provinces, the other cities."

According to Agustin, Kung Fu Kitchen's specialty, a "soup-based dimsum," will also be brought to Cebu through his partnership with Lopez-Go.

[SPJ]

shou la mian

it is not that easy to make.

the dough has to be right or ripe.

We pull it over and over.

We mash it together and pull it out again.

It is like making iron into steel.

We hammer on hot iron and cool it.

We heat the iron again and hammer it again.

--

the right softness and toughness.

It is soft on the outside but chewy on the inside.

Yes it is kung fu and tai chi, too.

--

:cool:

[Syn7]

I know the author's name is Gene, but when I use a nom de plume, it's much less obvious.

can you let us know what one, or more, of your nom de plumes are?

[GeneChing]

can you let us know what one, or more, of your nom de plumes are? no. that would be telling. ;)

[Syn7]

no. that would be telling. ;)

I can respect that. I never understood why people used other names but made no secret of it. I can understand why somebody who did use other names later on gets famous and then says "well, those other books were mine too". That makes sense, it's a marketing thing. Ride the strongest brand. But these unknowns and 'lesser' writers who use like 5 names and let it be known are just weird to me.


It would be interesting to read reviews when you have material out there under multiple names. You might get accused of plagiarizing your own style, lol...

[GeneChing]

For more on KF Saloon, see posts 35 (http://ezine.kungfumagazine.com/forum/showpost.php?p=986475&postcount=35) & 66 (http://ezine.kungfumagazine.com/forum/showthread.php?p=1137111#post1137111). :(

Man Accuses Kung Fu Saloon of Racist Policy (http://houston.eater.com/archives/2012/10/12/man-accuses-kung-fu-saloon-of-racist-policy.php)
Friday, October 12, 2012, by Eric Sandler
http://houston.eater.com/uploads/1012DoogiePicLarge.jpeg

On his Facebook page, Doogie Roux, an industrial software engineer and bicycle enthusiast, accuses Washington Avenue bar Kung Fu Saloon of employing policies that prevent African Americans from patronizing the establishment after a doorman at the club refused to allow him to enter it on Sunday. The employee told Roux that his shoes, pictured above, were the reason he couldn't come inside.

Eater reached out to Kung Fu for comment; a manager named Steven admitted he was aware of Roux's post and denied the club refuses to admit people based on race. He referred further questions to the club's GM, who was unavailable. Eater called a second time and was still unable to reach the GM. Rather than respond to Roux's complaints, he wrote on twitter that Kung Fu blocked him from posting on its Facebook page.

On the other hand, Roux had no problem telling his story. He said he'd been to Kung Fu at least two times before and enjoyed himself, but that on his previous visits he wore a button down shirt. Although he refers to them as "less flashy," he says the shoes he wore on those previous visits were of a similar style, but his pant legs covered them.

Thinking that a club that features vintage arcade games and skee ball wouldn't have a stringent dress code, he rode his bike there on Sunday. Since it was cold, Roux wore a hooded sweatshirt instead of a button down. To prevent his pants from catching on the bike's chain, he rolled the legs up, revealing his high top sneakers.

"I'm really upset, cause I kinda like the place," Roux said. Asked about his previous experiences at the club, he commented that "On previous visits, I didn't notice many African Americans in there. There were a few and a few Latinos, but the majority was white. A few people looked at me funny, but for the most part the interaction was positive. There were a few moments, but I won't let that keep me from having a good time."

Roux's complaints are not unique. On Kung Fu's Google plus page, other uses complain about being denied entry because of their race. User "Prissy Missy" writes that "Unfortunately the rumors are true. If you're a minority, there's not a chance you're getting in."

Without word from Kung Fu's management, it's difficult to know whether the whole incident is a simple case of "flashy" shoes and hoodies being unacceptable attire or something that's more sinister. Local activist Kyle Nielsen told Eater that he spent time on Wednesday evening observing people wearing various kinds of shoes being admitted to Kung Fu, but that could be the difference between a weeknight versus a weekend. For now, no one's talking.

[GeneChing]

Not the one in S (http://ezine.kungfumagazine.com/forum/showthread.php?p=956464).F (http://ezine.kungfumagazine.com/forum/showthread.php?p=962592). This one is in Ontario.


Welcome to Kung Fu Taco! (http://www.kungfutaco.ca/)

Kung Fu Taco has but 1 mission. To bring the succulent flavors of the orient to the streets of Southern Ontario.

Our food takes key oriental flavors and channels them in the comfortable package of a taco. This isn't your ordinary taco, and our toppings are not your ordinary taco toppings.

Whether it's some traditional Vietnamese sandwich toppings, or our signature homemade Kimchi, we have something for everyone's tastes. ALL of our sauces are scratch made, in house with our Kung Fu discipline and technique. Our Tacos will provide the perfect flavor kick to your day!

Our philosophy is 100% food first!

Fresh ingredients, classic yet creative oriental flavors, and a strong passion to please the new emerging foodie crowed and provide safe quality food to all of our customers.

http://www.kungfutaco.ca/images/logo.jpg

[Kellen Bassette]

http://www.kungfutaco.ca/images/logo.jpg

That's Shaolin Do taco. Note the gi.

[Lucas]

http://www.kungfutaco.ca/images/logo.jpg

That's Shaolin Do taco. Note the gi.

lol

4567890

[GeneChing]

...almost looks like some bad lkfmdc photoshop

[Lucas]

I'm still waiting for a place named Kung Fu'd...

[Kellen Bassette]

I'm still waiting for a place named Kung Fu'd...

That took me a second to get, lol..nice

[Lucas]

Thus is the calibre of my wit, good sir. :eek:

[GeneChing]

This place has been covered so much here (2009 (http://ezine.kungfumagazine.com/forum/showthread.php?p=959392#post959392), 2010 (http://ezine.kungfumagazine.com/forum/showthread.php?p=998077#post998077), 2010b (http://ezine.kungfumagazine.com/forum/showthread.php?p=1012157#post1012157), 2010c (http://ezine.kungfumagazine.com/forum/showthread.php?p=1026457#post1026457), 2010d (http://ezine.kungfumagazine.com/forum/showthread.php?p=1057596#post1057596)). Has anyone tried it yet?

Las Vegas Asian Restaurants Announces New Online Ordering (http://www.lasvegasnvblog.com/2012/11/las-vegas-asian-restaurants-announces-new-online-ordering/)
by lasvegasnvblog
Las Vegas, NV [PRWEB] -- Reports November 30, 2012

One of the - oldest & most authentic Las Vegas Asian Restaurants in southern Nevada, Kung Fu Thai & Chinese Restaurant, located at the - heart of Chinatown Las Vegas, is now the - 1st family-owned restaurant in Las Vegas NV to develop, & host an online order system for Asian food delivery & takeout orders. While other restaurants partner with nationally established online ordering & delivery sites, Kung Fu forges ahead with its own proprietary site, where shoppers checkout online safely on a secured site with SSL encryption. Orders placed online is freshly prepared from scratch & is ready within an hour from the - moment they are placed (unless otherwise specified), with delivery times moreover around an hour, based on location.

“Kung Fu the - top Las Vegas Asian Restaurant routinely delivers to one of the - leading service areas in the - Las Vegas NV valley, in addition to resorts, hotels, & convention booths on & around the - Las Vegas NV Strip,” says Alan Wong, general manager of Kung Fu Restaurant. “Development of the - new online menu & ordering system has-been both a challenging & rewarding six month process. It was challenging 'cause we wanted the - experience to appear effortless & rewarding 'cause our clients are as enthusiastic about it as we all are.”

“Part of the - euphoria is related to the - online menu which includes pictures alongside brief descriptions of every dish listed on the - restaurant’s extensive menu”, according to Wong. Kung Fu Thai & Chinese features over 250 authentic Thai & Chinese dishes.

Prior to the - recent launch, Kung Fu Restaurant listed menu items like most restaurants, with the - name of a dish & a description being posted online. While the - scale of the - menu had always made a positive & lasting impression, many patrons usually gravitate toward ordering what’s familiar, like these two top ten dishes, Mongolian beef Angus Certified® being among the - most very popular Chinese dishes & Pad Thai among the - most very popular Thai dishes. With the - new online menu, patrons can see all of the - dishes prepared by the - family’s master chef, which encourages them to stray from ordering the - same entree or appetizer every time.

According to Wong, “We always strive to introduce people to the - diversity of authentic Thai food so I like to encourage the - adventurous to order their favorites along with at least one new dish on every visit.” “With technology, we are making it easier than ever now. Even some of our dine-in patrons are signing in to our free (no cost) Wi-Fi to see the - dishes before they place their orders. Most chefs know in that food touches all five senses, in addition to sight. So it only makes sense to introduce the - visual experience sooner, well before the - meal is brought to the - table.”

We have not stop with simply enhancing the - visual online experience, Wong says the - restaurant is endeavoring to make the - online ordering experience as social as possible. Patrons, after signing up for an account, will be able to rate individual dishes, & write reviews specific to each dish, directly on the - website. In addition Asian food lovers would be able to share their thoughts directly on Facebook, Twitter, & other social networks. The online ordering system moreover tracks what dishes are being ordered the - most for takeout or delivery.

“When people see in that Almond Chicken or Barbecued Pork Chop Suey is popular, they are more likely to add in that dish to their order, even if they wouldn’t of ordered it otherwise,” asserted Wong. “All together, the - sharing, rating, & tracking attract curiosity. It will unquestionably influence our kitchen decisions over time as well.”

“Moving toward a digital ordering system adds versatility to the - restaurant,” says Wong. Years ago, when his parents opened the - original Kung Fu Restaurant on 3rd street & Fremont downtown Las Vegas NV in 1973, printed menus were always a huge deal for planning, design, & printing. “Although most restaurants will always have printed menus, for the - foreseeable future,” Wong says there may be a day when printed menus are obsolete. “One day, all menus might be on computer tablets.”

“I love the - idea of being able to add a new dish to the - digital menu for a few weeks to try it out & then taking it off without having to print new menus or specialty & seasonal menus,” he said. “Going Digital makes it easier to experiment, even if some staple items on our menu, like the - venerable Chicken Fried Rice, will never change.”

Kung Fu Las Vegas NV Asian Restaurants take pride in serving the - most authentic Thai cuisine. Many of the - dishes are old family recipes in that were passed down from one generation to the - next. Wong’s parents were so meticulous in preserving some dishes in that they built the - early foundation for Thai & Asian grocery imports to Las Vegas NV by opening Chinese Oriental Market on the - East side of Las Vegas NV during the - mid-1970’s. Today, Kung Fu Restaurant is well known throughout Thailand for its dedication to preserving traditional Thai cuisine.

To review the - online ordering system, visit https://www.kungfuplaza.com/online_orders/. Kung Fu Thai & Chinese Restaurant delivers within a five-mile radius & is located at 3505 S. Valley View Blvd., which is just west of the - Wynn Resort on the - Las Vegas NV Strip. For information, reservations, takeout, delivery, or for us to cater your next event, call 702-247-4120.

Founded in 1973, Kung Fu Thai & Chinese Restaurant is the - oldest & most authentic Chinese & Thai restaurant in Las Vegas. It is open every day from 11 a.m. to 11 p.m. The online ordering system is moreover available daily, 11 a.m. to 10 p.m. yet anyone can view their Las Vegas NV Asian Restaurants menu at any time. The average entree is under $10 & most patrons prefer to order family style.

Contact Information:

Name: Kung Fu Thai & Chinese Restaurant
Address: 3505 S Valley View Blvd Las Vegas, NV 89103
Phone: 702-247-4120
website: http://www.kungfuplaza.com/

[GeneChing]

More on Kung Fu Paradise (http://ezine.kungfumagazine.com/forum/showthread.php?p=1175884#post1175884)


14 December 2012 | last updated at 11:57PM
Cafe with a kick (http://www.nst.com.my/life-times/showbiz/cafe-with-a-kick-1.185777)
By Tan Bee Hong | phoenixbee@nst.com.my

Styled after Hong Kong’s new-age tea houses, Kungfu Paradise offers all-day long casual dining, writes Tan Bee Hong

BUMBURGERS? Rice Warrior? Master Pasta? Just some of the offerings at Kungfu Paradise, a chic cafe-style outlet with a manga character icon striking out in kungfu moves.

Designed after the Hong Kong char chan teng (tea house), Kungfu Paradise bills itself as a “cafe with a kick” and has both Asian and western cuisine as well as a fusion menu that attracts the young as well as families.

Customers pop in at all times of the day for light snacks such as Hong Kong-style toast. Popular choices are bun toast (salted butter and condensed milk) and French toast (with chicken floss and condensed milk).

The outlets are in a bright and cheerful orange hue, with intimate booth-seats as well as child-friendly plastic chairs and faux wood tables. Customers fill in a form with their orders and pass it to the waiter.


WESTERN WAYS

Kungfu Paradise goes west with its Kungfu Bumger (RM7.20). I’m really not into burgers, so I am surprised I actually enjoy this. For one thing, the ‘patty’ is a piece of deboned chicken thigh, not minced and processed burger meat of dubious origins. And it doesn’t come slathered with tomato sauce. Instead it has a teriyaki-based gravy that’s slightly pedas (a bit like kung po, I thought) and a dash of mayonnaise. For those who must have tomato sauce, sachets are provided.

But you won’t really need it as the bun, grilled chicken, lettuce and sauce come together really nicely for a tasty burger.

My palate is appeased but unfortunately, my curiosity about the name is not satisfied.

Other bumger choices are chicken cutlet, fish fillet, flame grilled cheese beef and shroomie (with mushrooms) cheese.

Kungfu Master salad (RM10.90) is a serving of lettuce, pineapple and purple cabbage topped with crispy deepfried chicken. A rather simple dish but it’s refreshing and I do love the Thai chilli dressing that gives it a perk.

Pasta is another signature item at Kungfu Paradise. The Popping Prawn pasta (RM18.90) is a cream-based dish, with poached prawns and a generous dollop of tobiko (flying fish roe) that really adds to the flavour. It tastes far better than its deceivingly simple appearance but I feel the chopped onions, still crunchy, doesn’t quite fit the equation. I would have preferred that the onions have a softer texture.
Other choices include mushroom, grilled sirloin, meatball and seafood chilli crab.

RICE & NOODLES

If rice is your thing, you’ll find a decent meal here, including various types of fried rice.

Seafood tom yam soup (RM14.90), for instance, comes with white rice though it’s also available with noodles.

I love the kung po chicken rice bowl with lava egg (RM12.90). The latter is hard-boiled egg cooked in soya sauce, with precision timing to maintain a creamy, runny yolk. The chicken is chopped into pieces for easy eating and a kung po sauce (soya sauce with dried chilli) gives it an appetising flavour.

Items listed under Flaming Hot Bake Rice are popular. There are choices of seafood, mushroom, fish fillet, sausage, chicken chop and hamburger steak but we decide on Duo Master (RM16.90), a yin-yang presentation of chicken and fish fillet on top of rice topped with mozarella cheese before it’s baked. The chicken side comes with a tomato sauce while the fish has a cream sauce.

Asian style noodles are choices of vermicelli, kway teow, Nissin noodles (soup) and Korean noodles tossed in soya-based sauces or soup.

Our dry noodle (RM11.90) comes with two shrimp-paste chicken wings, vegetables and a sunny-side egg (with a runny yolk, which is definitely a signature for Kungfu Paradise). The noodles come with a variety of toppings, from chicken chipolata and ham to beef and seafood.

I like the stir fry seafood hor fun. It’s flavoursome and has prawns (big ones too), squid and fish. Served with sliced chilli in soya sauce.

HOT & SWEET

Salted egg custard buns (RM8.90 for three pcs) is listed under Dim Sum Power, together with spring rolls, xiu mai and har gow. Makes a lovely dessert though, with its sweet-savoury filling.

Another popular hot dessert is chocolate lava cake (RM12.90) with its oozing molten centre and served with vanilla ice cream.

Kungfu Paradise

Where
Level 2, Paradigm Mall, Jalan SS 7/26A
Kelana Jaya, Petaling Jaya, Selangor.
Tel: 03-7887 5055
Lower Ground Floor, Mid Valley Megamall, KL
Tel: 03-2202 3099

Website: www.paradisefnb.com.my

Opening Hours
Daily, 10am to 10pm.

Getting There
Along Damansara Puchong Highway

What’s Cooking
Casual meals from pasta and noodles to baked rice, dim sum and dessert.

Must Try
Hong Kong-style baked rice.

You’ll Pay
About RM20 per person.

Atmosphere
Chic cafe.

Service
Cheerful.

Overall Verdict
Go give it a try

[GeneChing]

Next time I'm in this part of India...:rolleyes:

Ninja Dilli-wallah (http://www.indianexpress.com/news/ninja-dilliwallah/1058227/)
Full T1 Speed: $269/Mo. www.MegaPath.comFast, Affordable. 4 9s Reliability. Call 877-757-5801.
Shantanu David : Sat Jan 12 2013, 01:37 hrs

With its Chinjabi fare served amid a swanky decor, Fat Ninja makes a fitting name for the Hauz Khas Village eatery.

Ninjas are said to have an intense workout regime. Perhaps this is why Fat Ninja, a new Chinese eatery in Hauz Khas Village, is located at the summit of a building. Climbing up three flights of stairs, dodging hazards such as flying dust and wood chips from ongoing construction work on the lower floors, we arrive at the restaurant — congratulating ourselves on our Jet Li-like stamina and instincts, bereft as we are of any debris.

The space in the restaurant is huge, like the hall of a Buddhist temple from one of the ninja movies. Spread over several levels, there are outdoor and indoor seating areas, a terrace enclosed in a greenhouse-like structure and a separate roof seating area. The decor meanders from woodwork in the interiors to stonework in the exteriors, with cheerfully coloured couches providing a splash of colour. As chilled-out lounge music pipes through the speakers, and all the elements come together to make you feel as if you’re in the Mortal Kombat bar. Now, all that’s needed to complete this illusion is servers dressed like Scorpion and Sub-Zero (which they’re not).

After a brief perusal of the menu, we decide to start with the Ninja Crispy Chicken and Birds Prawns — which we (erroneously, as it turns out) assume involves bird’s eye chilli in some form. The chicken comprised thin batter-fried strips, accompanied by a (according to the menu) piquant sauce. While the chicken was certainly crispy, we wish it or the accompanying sauce would have been in fact piquant. Our Scoville yearnings unfullfilled, we turn to the prawns and discover the actual reason behind its avian name. The prawns are served curled and perched upright on their tails, crowned by a blob of cream embellished with “eyes” and a “beak”. Birds prawns, get it? The prawns are big and juicy, and go well with the accompanying sauce, though we would recommend the chefs use a little less cornflour.

For our mains, we decide to go with Slice Lamb Chiily and Basil (our inner grammar and spelling Nazi wincing) with Chilli Garlic Noodles and our Oriental mainstay, Chicken in Red Thai Curry (well, the curry is our mojo, the protein is largely irrelevant). The noodles live up to their name, a hot slithering mass crusted with garlic and chilli flakes. Unfortunately, so does the lamb, which is cooked as well as it is spelled. The Thai curry, on the other hand, is great with the lemongrass, kaffir lime and galangal doing a nice balancing act, like a troupe of adept acrobats. The spice and flavour will warm the heart of any Chinjabi loving Dilli-wallah. Since we’ve never been big fans of Oriental desserts, we give them a miss.

All in all, Fat Ninja is good in terms of its ambience and music, though the food still requires a bit of fine-tuning, which shouldn’t be too much of an issue.

Meal for two: Rs. 1,500 (including taxes, excluding alcohol) Address: 26, Hauz Khas Village Contact: 30146022, Ext: 551

[BrokenTitanium]

Earlier this month I ate at the Kung Fu fast food restruant located inside the Aquatic Center here in Beijing. It was actually pretty good.

[GeneChing]

What kind of food was it? Were there any Kung Fu oriented dishes? Got pix?

If you're in Beijing, you should go check out Feng Bo Zhuang (http://ezine.kungfumagazine.com/forum/showthread.php?p=974478#post974478) for us. That place sounds worthy of an ezine article. Maybe you could rep us there as our official food critic and get a free meal. PM me if this sounds of interest. ;)

[BrokenTitanium]

There is a sign posted that reads no photos. I was able to snap a few before I saw the sign.

[GeneChing]

Chen Chen is rolling in his grave. :rolleyes: How come you LA members didn't mention this?

Where to go for flavorful Asian fast food in Northeast L.A.? Look for the Bruce Lee statue (http://www.theeastsiderla.com/2013/04/where-to-go-for-flavorful-asian-fast-food-in-cypress-park-look-for-the-bruce-lee-statue/)
on April 29, 2013

Cypress Park Highland Park

https://lh4.googleusercontent.com/-LfujWUaR5N8/UX7Eov7Pi_I/AAAAAAAAkoo/pLIGqcOs-u0/s275/ayta.jpg
Ayta’s roof top icon. Photo by Martha Benedict

While pupusas, tacos, mariscos and Jumbo Jacks abound, vegetables are hard to come by on the strip of Figueroa Street where Cypress Park meets Highland Park. Enter: Ayta Grill. The small Japanese “Teriyaki House & Tea Room” (Note: I didn’t see any actual tea on my visit) opened last month, gaining attention for its roof-bound Bruce Lee statue, but the real draw is simple plates of meat, rices and fresh veggies.

The menu has zero frills. Choices include steak, salmon, shrimp and chicken, curry or no curry, vegetables or no vegetables. Portions are satisfying, the meat is well-cooked and flavorful, and the broccoli-carrot-squash-cabbage medley doesn’t have that over-steamed mushiness you’ve come to expect from Asian fast food joints—they’re actually some crispiness to speak of. Prices range from $5-$9.

If there’s any extravagance here, it’s their fruity drinks. We sampled all four flavors and settled on the sweet cantaloupe, which brightened up the whole meal. Ask for their green sauce, a creamy mix of Serrano peppers, cilantro, and potatoes that adds the perfect spicy kick to the teriyaki flavor.

Mount Washington residents will eat this place up.

–Valentina

Ayta Grill
4017 N. Figueroa St.

Story and Photo By Valentina Silva

Valentina Silva writes about food and restaurants. You can also find Valentina’s reviews and stories on her blog, Eastside Food Bites.

[GeneChing]

A tease. If it opens, hopefully someone across the pond can check it out for us.

PimpShuie? :confused:


JJ Goodman uses crowd funding to open London kung fu bar (http://www.thespiritsbusiness.com/2013/05/jj-goodman-uses-crowd-funding-to-open-london-kung-fu-bar/)
20th May, 2013 by Becky Paskin

http://www.thespiritsbusiness.com/content/http://www.thespiritsbusiness.com/media/2013/05/Suie.jpg
JJ Goodman, co-founder of London ****tail Club, is hoping to raise £50,000 to open a crowd-funded kung fu-themed bar in central London this year.

PimpShuie needs £50,000 from crowd-funding investors to become a reality

PimpShuei will be a “fun and quirky” bar inspired by “the crazy world of old school kung fu” serving affordable ****tails and food.

However Goodman and his business partner Sipheng You are struggling to find a property within their current budget, so are turning to crowd-funding site Indiegogo to ask the global bar industry for its help.

“We’d like to think that many of you will like the concept and support this project in some way,” they said in an appeal on indiegogo.com. “We simply can’t wait to make it happen and we’re really looking forward to partying with you.”

As of this morning (20 May), £3,081 has been raised, just a fraction of the £50,000 target the team hope to reach by the end of June.

Investors in PimpShuei will be rewarded with free ****tails and fortune cookies, as well as branded t-shirts and hoodies, ****tail masterclasses and grand opening invitations depending on the level of contribution.

Donations are also being sought in the way of props that relate to the kung fu theme. Contact info@pimpshuei.co.uk for more details.

[GeneChing]

...but not in a good way...

Past KFS posts here: 1 (http://ezine.kungfumagazine.com/forum/showthread.php?p=986475#post986475), 2 (http://ezine.kungfumagazine.com/forum/showthread.php?p=1137111#post1137111), 3 (http://ezine.kungfumagazine.com/forum/showthread.php?p=1191729#post1191729)


Kung Fu Saloon snafu ingnites racially charged social media fury (http://austin.culturemap.com/news/food_drink/08-13-13-kung-fu-saloon-racial-discrimination-social-media/)
By Katie Friel
8.13.13 | 5:03 pm

http://media.culturemap.com/crop/ac/0e/300x225/kungfu.jpeg
Kung Fu Saloon in Austin is at the center of a social media storm.
Stephen Robinson and Michael Frey, West Sixth Street, Kung Fu Austin

http://media.culturemap.com/crop/28/2b/225x300/Stephen-Robinson-and-Michael-Frey-West-Sixth-Street-Kung-Fu-Austin_154520.jpg
Michael Frey of Houston (left) and Stephen Robinson of College Station pose on West Sixth Street after Robinson was allegedly refused entry to Kung Fu Saloon. Photo courtesy of Scott Hudnall

UPDATE: After this article was published, Kung Fu released an official statement regarding the incident. It has been added to the original story.

---

Two friends walk into a bar, and they're both wearing basketball shorts. Which one doesn't get in? The African-American guy.

According to Scott Hudnall, that's what happened on the afternoon of August 11, at Kung Fu Saloon on Rio Grande Street in Austin. And those actions set off a social media firestorm, with people leaving enraged comments about the bar on Facebook, Twitter and Yelp.

Hudnall says that two of his friends, Michael Frey and Stephen Robinson, tried to enter Kung Fu to join a group of friends, including Hudnall, who were already inside. Frey and Robinson approached the bouncer together. Both were wearing shorts that ended below the knee, a violation of Kung Fu's dress code.

Frey, who is white, was allowed to enter. Robinson, who is black and sported the same basketball shorts as his buddy, was not.

"The bouncer let some of the party in," Hudnall says. "And then he got to Stephen." Hudnall alleges that even after members of their party pointed out "four or five" additional patrons allowed in the bar who were wearing similar mesh shorts, the bouncer still refused entry.

"[The bouncer] said nothing about his T-shirt, hat or flip flops. This was just about shorts," Hudnall claims.

Another patron went to get a manager. "We pointed out that someone else was wearing the same shorts [as Robinson]," Hudnall says. "The manager just didn't seem to have anything to say."

Hudnall alleges the bouncer then said, "We just don't want to get a big ghetto population in this bar."

In the United States, any business can deny entrance or service to a potential patron, as long as that reason doesn't violate federal law (hence those "No Shirt, No Shoes, No Service" signs). But, according to the Department of Justice website, businesses cannot discriminate based on "race, color, religion or national origin," as protected under Title II of the Federal Civil Rights Act.

After Hudnall posted a photograph of Frey and Robinson on Facebook and Twitter, the social media controversy erupted on Kung Fu's social media pages. People chastised the arcade-themed bar for its treatment of Robinson. Some commenters, mostly young black men, have also commented with similar stories of being refused entry at Kung Fu and other West Sixth Street bars.

One Yelper, Drew N. voiced his disapproval, saying,

As if charges of systematic racial discrimination aren't enough, this bar's unwillingness to address those charges makes it worse. Its Facebook page is littered with accusations of discriminatory door policies. However, with a new charge going viral in the last 24 hours and a bunch of complaints about it on its Facebook wall, what did Kung Fu do with its social media? It posted a 'Mondays' joke.

Almost immediately after the storm erupted, the bar removed any negative statements from its Facebook page, including the "Monday joke."

On August 14, after this article was published, Kung Fu released this statement:

Management of Kung Fu Saloon is currently investigating a claim that an employee of the company made an inappropriate comment to a customer trying to gain entrance to the bar wearing unacceptable attire. Management will determine whether the comment was racially motivated and if so, appropriate disciplinary action will be taken.

Kung Fu Saloon is home to one of the most diverse crowds in the Austin bar scene – a reputation that we value and cultivate. It is not the policy of Kung Fu Saloon to deny any customer entry based on race or ethnicity. Our aim, as always, is to continue to provide a fun, safe and welcoming atmosphere to anyone, in keeping with Kung Fu Saloon policies.

[GeneChing]

Another Kung Fu restaurant fail?


Eat Drink and Be Wary: Hunan Riverplace, Fish Daddy's, Kung Fu Buffet (http://www.kvue.com/video/featured-videos/Eat-Drink-and-be-Wary-Hunan-Riverplace-Fish-Daddys-and-Kung-Fu-Buffet-220854631.html)
by TYLER SIESWERDA / KVUE News
kvue.com
Posted on August 23, 2013 at 10:36 PM

AUSTIN -- In this edition of Eat Drink and be Wary, three restaurants ran into trouble with the health inspector. The troubles range from mold in the ice machine to a buffet line cooler not being plugged in.

KVUE began in Northwest Austin at Hunan Riverplace on FM 2222. It failed its Austin-Travis County health inspection on May 2 with a score of 68.

Among the problems observed by the health inspector were raw eggs with cracks stored over ready-to-eat food in the walk-in cooler. Another problem was the improper cold holding of chicken, shrimp and beef, and the accumulation of food particles on the cutting boards and mixer. On the required follow-up inspection on June 3, Hunan Riverplace passed with a score of 74.

The next stop was Fish Daddy's at 15119 North IH-35. It failed its May 8 health inspection with a score of 62.

Violations noted by the inspector included pork ribs and crawfish held at the wrong temperature, also red beans and shrimp sauce held past the discard date. Both were thrown out. There was also slime-mold growth inside the ice machine. On the required follow-up inspection on May 24, Fish Daddy's passed with a score of 93.

Next KVUE headed to Cedar Park for a Williamson County health inspection. Kung Fu Buffet on East Whitestone failed its June 21 inspection with 40 demerits.

Problems included a buffet line cooler not plugged in. The inspector also noted that the equipment had a history of malfunctioning. Other violations included an open container of bleach on a wire rack above an open box of fresh broccoli, and a deep clean of the kitchen floor was ordered. On the required follow-up inspection Kung Fu Buffet passed inspection with zero demerits.

[GeneChing]

not veg...:rolleyes:

SHAOLIN NOODLE HOUSE: MASTERS OF HANDCRAFTED CUISINE (http://www.asianpacificpost.com/article/5835-shaolin-noodle-house-masters-handcrafted-cuisine.html)
published by asingh on Mon, 10/28/2013 - 15:46

http://www.asianpacificpost.com/sites/www.asianpacificpost.com/files/styles/large/public/images/article/201310/Shaolin-Noodle-House-masters-of-handcrafted-cuisine.jpg
Candice's Recommendations:
Chicken with red peppers & peanuts $8.95; Fried lamb with cumin $8.95; Fried pork dumplings $9.95; Steamed pork dumplings $6.95; Seafood dragging noodles $9.55; Fried cutting noodles made with beef & broccoli $8.95; Special health teas $2.50

Shaolin Noodle House
656 W Broadway, Vancouver, BC V5Z 1G1
604-873-1618
www.shalinnoodlehouse.com
By Candice Macalino,
Special to The Post

Shaolin Noodle House is named after the Shaolin Temple in Northern China where manager, Kevin Zheng hails from. Shaolin is known for its kung fu and handcrafted noodles, both requiring hours of training, patience and agility to master the crafts.
As an apprenticing chef, Kevin studied Northern China's distinct flavours and soon began managing 200 chefs when he became head chef. His passion for cooking authentic dishes from home compelled him to open Shaolin Noodle House in Vancouver over 17 years ago. To do more for the whole Chinese restaurant industry, Kevin now serves as vice-chairman of Chinese Restaurant Foundation, a non-profit organization dedicated to unifying and promoting the development of the Chinese restaurant industry.
Conveniently located on West Broadway, Shaolin is close to public transit with access to free parking at the rear of the restaurant. We took the Canada Line Skytrain and got off the Broadway-City Hall station. The restaurant's decorative white awning and festive red lanterns were easily spotted along a row of retail stores.
When we entered Shaolin for dinner, we were immediately ushered to an available table. With a seating capacity of 80 people, the space is bright, clean and tastefully furnished with wooden tables and traditional Chinese decor.
As we began to read the extensive menu boasting over 200 dishes, it's reassuring to know Shaolin doesn't use monosodium glutamate (MSG) to boost flavours in their cooking. Famous for their handcrafted noodles, made fresh to order, manager Kevin explains they specialize in 4 types of noodles: dragging, cutting, pushing and rolling.
Dragging are pulled, twisted, stretched from a small ball of dough into long, thin noodles. Cutting are short, thicker noodles shaved off from a ball of dough using a sharp knife then placed directly into boiling water. Pushing are cut noodles using a two-handed cleaver from a ball of dough. Rolling is dough that has been rolled thin then cut into noodle strips.
To see how the noodles are made, stop by the kitchen window by the front entrance where you can watch the head chef, Tony, expertly stretch, twist and cut dough into white strands of noodles in seconds! Tony's quick performance made it look too easy but Kevin assured me that the chef has been practicing the art of handmade noodles for over 10 years.
Knowing it was our first visit, Kevin recommended their 6 most popular, traditional Northern Chinese dishes. We started with the diced chicken with red peppers and peanuts. Zheng proudly claims this traditional Northern Chinese dish tastes authentic because of the specific timing required during the cooking process.
This dish packs a spicy punch and I like how the crunch from the peanuts balances out the tender chicken and veggies.
A surprisingly delightful dish was the fried lamb with cumin. Its flavour profile feels influenced by Indian and Middle Eastern spices with the strong notes of cumin coating the strips of lamb. The bed of fresh green onions and cilantro helped to brighten all the seasonings as they danced on our taste buds.
Zheng noted they're also known for their fried and steamed handmade dumplings. The fried pork dumplings are enormous and arrived in the shape of the pan they were cooked in. Their crispy crust gives a light crunch and inside is soft, doughy and filled with perfectly seasoned pork.
I personally love the steamed pork dumplings and highly recommend they go on your "must-order" list. They're like soft white purses filled with juicy meaty treasures and a steal at $6.95 for 12 pieces.
We ended with the stars of the show, the seafood dragging noodles and the fried cutting noodles made with beef and broccoli. Loaded with fresh al dente dragging noodles, the soup was heaping with plump jumbo prawns, scallops, carrots, bok choy and Shiitake mushrooms, comfort food at its best!
The fried cutting noodles was one of my favourite dishes, the beef was tender while the the thick noodles had a meaty texture and full of flavour from absorbing the savoury special house sauce.
We finished our meals with two special health teas, a refreshing concoction of herbs, dried fruits and spices swimming in delicate Chinaware.
Shaolin's dedication to tasty traditional dishes, quick and friendly service with affordable prices keep the restaurant crowded with patrons of various ethnicities and age groups, proving authentic Northern Chinese flavours have a wide appeal. For all of this, Shaolin Noodle House has been awarded as one of the Top 100 Chinese Restaurants in the category of Overall Excellence in 2012.

[GeneChing]

I doubt they'll go global with their 'mascot' but the idea of Bruce kicking the snot our of Ronald McDonald, Colonel Sanders and Jack would make for some great ads.

Local firms like Dicos and Kung Fu Catering challenging McDonald's & KFC in Chinese market (http://articles.economictimes.indiatimes.com/2013-10-28/news/43462676_1_yum-food-brand-mcdonald)
Reuters Oct 28, 2013, 01.26PM IST

SHANGHAI: Bearing rice burgers and lotus roots, an army of Chinese fast food firms is cooking up a challenge to McDonald's Corp and Yum Brands Inc, tempting cost-conscious diners with healthy, homegrown fare and causing a drag on growth for the US chains in the country's $174 billion fast food market.

McDonald's said last week it was thinking of slowing expansion in China as diners are tempted by local rivals. KFC-parent Yum warned this month economic weakness in China would drag on a recovery in sales dented by a food safety scare at the end of last year.

Meanwhile, local firms such as chicken chain Dicos, Country Style Cooking, and Kung Fu Catering have been nibbling away at the dominance of their US rivals.

"I'm a bit sick of Western fast food. There's too much oil, and you hear things like chickens having six legs," said student Tang Mei, 25, as she dined at Taiwanese-owned fast food outlet Dicos. "Health concerns have really made people worried."

McDonald's and Yum are still the largest fast food chains in China but, despite heavy investment, McDonald's has seen its market share by value stagnate at 2.3 per cent since 2007, according to data from market research firm Euromonitor.

Yum, which held 6.5 per cent last year, is up slightly over the same period, but has seen same-store sales hit after a food scare last year and a local outbreak of avian flu. Yum has 5,600 KFC and Pizza Hut China stores, to McDonald's has 1,800 local outlets.

Brands like Ting Hsin International-owned Dicos, the third largest fast food brand in China, have taken note. The firm, which plans to triple its store count to around 3,700 by 2020, says it aims to "break the traditional Western fast food mould".

While conceived in the image of KFC - its name is a play on "Texas" in Chinese - Dicos now also pushes its Chinese roots. Its website displays an ornate blue ceramic bowl steaming with traditional herbal tea, while rice cake burgers and soybean milk flank the chain's more traditional nuggets and crispy wings.

"After all, since ancient times rice has been the key staple of the Chinese people," explained Zhuang Weitang, a spokesman for Ting Hsin International, adding the brand was planning to up its drive towards healthier, Chinese-style cooking.

"It's the mix (of traditional chicken) with new, health-focused Chinese specialities that has helped us create a niche in the fiercely-competitive Chinese fast-food market."

EATING THE COLONEL'S LUNCH

In a slowing economy, many consumers are trading down to cheaper alternatives or simply dining at home, said analysts, which has contributed to the growth rate in the wider fast food market halving over the last 5 years to 8 per cent this year.

Lunch at Dicos costs less than 17 yuan ($2.80) compared with a similar offering from KFC, which costs 25 yuan ($4.11), according to Mintel.

"Local establishments generally also do a better job catering to local tastes," said Karla Wang, associate research director at market research firm TNS China. "These familiar 'comfort foods' often go a long way in soothing frazzled consumers during times of uncertainty."

Diners have even started to question international chains' quality, traditionally a strong point after scandals ranging from the use of recycled "gutter oil" for cooking to industrial chemical-laced milk made consumers wary of local products.

But a number of scares over the last year, including reports that some chicken purchased by KFC and McDonald's had been fed excess antibiotics, seems to have altered consumer views. Only one-in-four Chinese thought Western fast food was healthier and better quality than Chinese alternatives, said a recent report from research firm Mintel.

McDonald's and Yum have taken note.

"We address food quality and food safety in all aspects of our communication; most recently, we launched a Moms' Trust campaign... and we will be doing more in this area," said Jessica Lee, a Shanghai-based spokeswoman for McDonald's.

Yum officials were not immediately available for comment.

The company has trimmed its local supply chain and plans to launch a new China quality assurance campaign in November that will feature KFC employees, suppliers and poultry farmers.

"We still have work to do, but we know we are doing the right things to regain consumer trust and we remain confident that our best days for KFC in China are yet to come," Chief Executive David Novak said in an analysts call on October 9.

HOME STYLE

As trust of domestic brands grows, diners are being increasingly drawn to local dishes, perceived as healthier due to a wider variety of ingredients, while there is mounting interest in traditional Chinese food and dining culture.

Last year a documentary called "A Bite of China" aired on local television drawing more than 100 million viewers, making it the most successful documentary in China since the 1990s.

Chinese heritage has become a key selling point.

Kung Fu Catering, which sports an emblem of martial artist Bruce Lee, underscores its local credentials by playing up the natural ingredients for its Chinese-style food against backgrounds of Chinese mountains, wispy clouds and bamboo.

Others such as Country Style Cooking, CNHLS and Gll Wonton, owned by Shanghai Shihao Catering, all offer fast food with a Chinese flavour. Though some way behind Yum and McDonald's in terms of size, all are taking market share from the huge independent sector of single shops and stalls.

Local brands also perform strongly in regions away from the saturated east coast market, catering to local tastes in areas seen as the China's next drivers for growth.

"Country Style Cooking is really strong in western China, while Kung Fu Catering is from Shenzhen and does well with more rice-based Chinese set meals, which fit the trend towards less oily and healthier food," said James Roy, Shanghai-based senior analyst at China Market Research Group.

China's influential netizens also suggest the US firms are struggling to remain the flavour of the month. Chatter about the two brands on China's Twitter-like Weibo fell to an almost two-year low in September, according to analysis by Reuters.

As one microblogger wrote: "I won't choose anything but Chinese fast food. We've got crab meat dumplings to Hunan-style cooking, fragrant Xinjiang breads and lamb kebabs... What do brands like Pizza Hut and McDonald's possibly have to offer?"

[Alex Córdoba]

They do a special performance in this restaurants? like Can-Can?

[GeneChing]

Does Dojo imply Japanese and not a "Kung Fu Restaurant"? They do serve Shaolin Monks’ Spring Rolls.... :rolleyes:


10:04 Monday 30 December 2013
Dojo, Millers Yard (http://www.cambridge-news.co.uk/Food-and-drink/Dining-out-reviews/Dojo-Millers-Yard-20131230100359.htm)

Written byTABLE FOR FOUR

I’ve been to a dojo before. It was a huge barn of a place and in it I watched my then small son walk up to another small boy, politely bow, then grab him by the scruff of the neck and hurl him down on to a mat.

It all happened very quickly and was rather exhilarating.

Some aspects of this story parallel our more recent visit to the Dojo noodle bar in Cambridge. Others don’t.

But we’re not here to talk about our children, anyway. We are here to discover life after children. That’s what this whole Table For Four thing is about: trying to find out where is good to go out in Cambridge now that we are unfettered grown-ups.

Dojo was actually suggested to us by one of our readers, as a place with an authentic feel of backstreet south-east Asia.

Backstreet certainly, but despite tourists’ cautions on the internet we found it easily enough. We parked on the Backs and then it was a short walk up Silver Street, round behind the Anchor, over the road, past the industrial waste bins and into Millers Yard – an enclosed space whose galleried landings have a slight feel of Ronnie Barker’s Slade Prison about them.

(Of course the easy way to describe its location to a Cambridge resident of any years’ standing is to say it’s where Old Orleans used to be.)

Dojo itself occupies a small bit of the already compact yard, and this is where it differs most from my previous dojo experience, above. It’s tiny and crammed with people with hardly room to swing a cat, let alone a small boy in a judo suit.

We got through the front door to report our arrival for our pre-booked table – and were quickly issued with menus and asked to go outside to wait. Outside. It was December. Not that freakishly mild bit of December just before Christmas, proper cold December when you wear a coat and, being a man of a certain age, a hat.

Slightly taken aback, we huddled beside a spectacular blast furnace of a patio heater to discuss options. Moments later we were edging away from the thing in case we started to cook and were added to the menu. We also noticed that there were actually several heaters outside and people sitting at tables among them. In December. And no-one seemed to mind.

Moments later we were invited back inside (sigh of relief, patio heater or no patio heater) and shown to our table, a plain but neat affair hard alongside a table for two. The interior is small and the diners are packed in, making for a lively, bustling atmosphere.

Our waiter, who we later discovered was also the boss, was also lively and bustling. Constantly busy, he was a master of time management. Hesitate for too long while ordering and he was off to see to something or someone else, returning just in time for you to finish your sentence.

This approach took a moment or two to get used to, but once we realised that he was never gone for long, we relaxed into the system, managing to order drinks and some Vietnamese lobster crackers with satay and mango dips to keep us going while we tried to penetrate the rest of the menu. In keeping with the briskness of the service, they arrived in double-quick time.

Drinks-wise, Tom and I opted for beer. I had an authentic tasty Chang, imported from Thailand; Tom went for a Japanese Asahi Super Dry which he had had before (in Japan, no less) which was slightly less authentically brewed in Faversham, according to the label.

Annie and Sue shared a bottle of Sauvignon Blanc, which was sufficiently chilled and did the trick.

So to the food. . .

Here lies Dojo’s biggest strength and weakness all rolled into one.

Whatever you order, what you get is a huge plateful of food. It’s fresh (you can see the cooks in action feet away from the tables) and it’s very quick to arrive and the portions are very generous. It’s good value. This is all excellent.

But if you don’t know your Tom Yum Kwae Teow from your Madam Wong Lasko you are gambling everything on one throw of the dice. If it turns out you love it, it’ll be the best night of your life. If you’re not so sure, it’s a humungus pile of noodly things to plough through.

The menu is helpful and unhelpful at the same time. I chose Kare Udon with duck breast (£9.05), partly because the noodles in a rich sauce, a “creamy Japanese curry”, sounded both interesting and appealing, but mostly because I couldn’t resist trying the “favourite comfort food of Japan’s corporate man”. Sounds fantastic, but what does it actually mean?

I asked our waiter to recommend a suitable side dish to go with it and he cheerfully said that I wouldn’t need one. He was right. When it arrived it was a feast of thick noodles in a tasty sauce with plenty of meat. The noodles proved quite a challenge with chopsticks (imagine trying to untangle a drawerful of hi-fi cables; with chopsticks) and the duck was a little fatty, but it was pleasant enough.

Sue also had the Kare Udon, but with Chicken Katsu (£8.70). . . a large piece of chicken cooked in Japanese breadcrumbs atop the noodles and sauce. A star system on the menu indicated that this was a bestseller. Her request for the sauce to be minus aubergines and peppers was adhered to and the result was “gorgeous”.

Annie’s Hanoi sweet and sour chicken (£8.75) was a hit, quite hot and very tasty, with lots of green peppers and crispy chicken, served with rice.

Tom chose the chicken Yaki Soba (£8.10), a dish involving more delicate (and manageable) noodles than mine from the “flaming wok tossed” section of the menu. He pronounced it very fresh with gorgeous crunchy mangetout and flavour that was “subtle”, or to put it another way, “a bit bland”. He was defeated about two-thirds of the way through.

Despite the waiter’s warnings we shared a side dish of Shaolin Monks’ Spring Rolls which came with a lovely, piquant dip.

Pudding was basically ice cream or nothing, courtesy of the Alder Tree company, of Ipswich. Light and sorbet-like, we can particularly recommend the gooseberry and elderflower!

The word dojo, according to the restaurant, means a “pathway to a place”. It is also used to describe an arena for the practice of martial arts.

Our night out at the Cambridge Dojo was an experience. Like that other dojo, it was brisk and exhilarating. It would repay several return visits to try different dishes and get a better handle on what is available. You’d definitely never leave underfed.

Dojo, Millers Yard, Mill Lane, Cambridge, CB2 1RQ
Telephone: (01223) 363471
Email: dojonoodlebar.co.uk
Opening hours: Mon-Thu noon-2.30pm, 5.30pm-11pm; Fri noon-4pm, 5.30pm-11pm; Sat-Sun noon-11pm
Cost: £78, including drinks
Food: 3.5/5
Service: 4/5
Atmosphere: 4/5
Value: 4/5

[SPJ]

This place has been covered so much here (2009 (http://ezine.kungfumagazine.com/forum/showthread.php?p=959392#post959392), 2010 (http://ezine.kungfumagazine.com/forum/showthread.php?p=998077#post998077), 2010b (http://ezine.kungfumagazine.com/forum/showthread.php?p=1012157#post1012157), 2010c (http://ezine.kungfumagazine.com/forum/showthread.php?p=1026457#post1026457), 2010d (http://ezine.kungfumagazine.com/forum/showthread.php?p=1057596#post1057596)). Has anyone tried it yet?

China town in Las Vegas is expanded to 3 blocks.

I like food from yun nan and si chuan.

There is a cross bridge rice noodle restaurant.

Guo Qiao Mi Xian.

If you can eat hot and spicy or drink strong wine,

that is true kung fu, too.

Not taking the name in vain that is.

:)

[GeneChing]

Anyone here every try Kung Fu Tea? I'm not that into bubble teas myself. They got popular here at the office for a spell a few summers ago but they just aren't my thing. I'm too suspicious of those 'bubbles'.


Kung Fu Tea opening at UB North Campus (http://www.buffalonews.com/business/kung-fu-tea-opening-at-ub-north-campus-20140127)
By Jonathan D. Epstein | News Business Reporter | @jdepstein
on January 27, 2014 - 6:08 PM

If University at Buffalo students aren’t getting enough coffee, now they can try some tea instead.

Michael Jiang, a UB graduate from New York City, teamed up with a partner to open a new franchise on campus for Kung Fu Tea, a “bubble tea” restaurant akin to a Starbucks Coffee shop but centered around tea. The restaurant offers both hot and cold tea, as well as coffee and slush drinks.

Kung Fu Tea has 15 locations throughout New York City, where it is based, plus franchises in Boston and Houston, with stores slated to open in Georgia and California.

It also has ventures in Taiwan, mainland China and Southeast Asia. The UB store will be the only one in upstate New York.

The new location will open next weekend in 2,800 square feet of space inside The Commons on UB’s North Campus, which is managed by First Amherst Development, said broker Robert Marcus of Colby Development LLC, who handled the deal. Jiang signed a seven-year lease, Marcus said.

Kung Fu marks the 11th restaurant inside the Commons, and the third that Marcus has brokered inside the facility, after Jonny C’s Delit and a Mediterranean restaurant called Rachel’s Café and Deli.

[GeneChing]

February 23, 2014 at 4:30 pm
Will Kung Fu Noodle Be The New Beijing? (http://underthebutton.com/2014/02/will-kung-fu-noodle-be-the-new-beijing/)
By Elysse Gorney
http://underthebutton.com/blog/wp-content/imagescaler/9ccfd7789c409bfdd1020f8fee39625d.jpg

Who are we kidding? Of course it won’t! According to this colorful window ad, a new noodle place is opening up next to Kiwi and Wawa. Their liquor license is pending (prayers) and rumor has it they’ll have hibachi. We hope this place opens soon so we never have to leave this strip of Chestnut Street. Kung Fu for dinner, Kiwi for dessert, drunk eat at Wawa, and call in sick tomorrow.


I must say that I'm disappointed that we don't have forum member reviews of some of these eateries here. :(

[GeneChing]

This so doesn't work for me. First off, sushi is Japanese. It's like opening Sylvester Stallone's French Haute Cuisine. Second, Jackie has his own line of restaurants - I even have a beer glass from Jackie's Kitchen, which was formally in Ala Moana in Hawaii (it closed several years ago).


Jackie Chan’s sushi to open near Central and Oliver (http://blogs.kansas.com/haveyouheard/2014/03/12/jackie-chans-sushi-to-open-near-central-and-oliver/)

WICHITA — Another Asian restaurant is moving into the former home of Sit at Thai Express on East Central just east of Oliver.

Binh Tran is opening Jackie Chan’s Sushi in the small space, which also has a drive-through.

“He’s been making sushi in Wichita for 20 years,” says Andy Boyd of Walter Morris Cos., who handled the deal.

“He’s been at Kwan Court and Sakura,” Boyd says.

“He’s never had his own spot. . . . So this is his first venture on his own.”

Tran says he’s naming the business after himself.

“Jackie Chan is my nickname,” he says.

Tran says his friends named him that years ago.

Boyd says he’s sampled some of Tran’s cooking.

“It’s really, really good.”

Boyd calls it “some of the best sushi I’ve ever had.”

Tran says he’ll also have stir fry and pho, a Vietnamese soup.

Look for the restaurant to open in mid April.

Read more here: http://blogs.kansas.com/haveyouheard/2014/03/12/jackie-chans-sushi-to-open-near-central-and-oliver/#storylink=cpy

Hmm, on searching for Jackie's Kitchen, I found this: Jackie Chan Chinese Kitchen (http://www.jackiechanchinese.com/)

[GeneChing]

A Showman Puts Noodles on Display (http://www.nytimes.com/2014/04/23/dining/hungry-city-kung-fu-little-steamed-buns-ramen-in-hells-kitchen.html?hpw&rref=dining&_r=0)
Hungry City: Kung Fu Little Steamed Buns Ramen in Hell’s Kitchen
NYT Critics' Pick
By LIGAYA MISHANAPRIL 17, 2014

There is no ramen at Kung Fu Little Steamed Buns Ramen. At least not the kind New Yorkers have come to associate with the word: no roiling Japanese broth, no heady undertow invoking at once the barnyard and the ocean floor.

Get that disappointment out of the way and you can move on to the real pleasures of Kung Fu, which opened in Hell’s Kitchen in December. The specialty here is ramen in its original form, as it first arrived in Japan from China: la mian, or hand-pulled noodles, which are as much theater as comfort food.

The 27-year-old chef, Peter Song, does the pulling in view of the abbreviated, bare-bones dining room, smiling sunnily through a window in the back kitchen as he stretches and swings the dough in great spinning slurs, folds the ends together, twists the dough into a rope, slaps it down and tugs it apart again. The strands multiply. This happens swiftly, repeatedly, in swooping gestures like a manic port de bras.

Mr. Song grew up in Fushun, in northeastern China. He started singing and dancing on televised variety shows when he was 14 and has appeared in several Chinese films (including, most recently, a comedy whose title loosely translates as “Don’t Talk to Me About Tall, Rich, Handsome Guys”). After immigrating to New York four years ago, he found work at Lan Zhou Handmade Noodle, a stall in the Golden Mall food court in Flushing, Queens. There he won the trust and support of his boss, Andy Liu, who is now his partner in Kung Fu.

http://static01.nyt.com/images/2014/04/23/dining/20140423_HUNGRYKUNGFU-slide-WHA4/20140423_HUNGRYKUNGFU-slide-WHA4-articleLarge.jpg
The chef, Peter Song, pulls noodles in view of the dining room. Credit Yana Paskova for The New York Times

Last year, Mr. Song returned to China to study under a master noodle maker. (Along the way, he shot a short film involving noodles and nunchuks, which occasionally plays on the dining room’s flat-screen TV.) His research paid off: Mr. Song’s noodles are chewy, dense and so delicious that the soup they swim in seems almost superfluous.

Almost. That soup, of which I had expected so little because it wasn’t “real” ramen, chastened me. Gentle at first, it grew deep and its flavors kept going, aromatic layers of soy, garlic, ginger, cinnamon, cloves and star anise. The house special, loaded with shrimp, fat-streaked beef and a soy-stained egg, was restrained, but a variation labeled spicy beef proved that the kitchen had firepower.

The same noodles come fried in a dubious assemblage that recalls the greasy lo mein of dorm nights past, but tastes better than you remember. There are cold sesame noodles, too, not the usual mire in peanut butter and sugar but neat ribbons with a side of improbably light sesame sauce, for dipping. This is refreshing, although it lacks the classic’s gooey heat.

But noodles are only half the restaurant’s name. Little steamed buns, or xiao long bao (better known in the West as soup dumplings), have fantastically juicy, porky interiors. Don’t grab them too lustily, though, or they will tear and all that lovely pent-up broth will splatter. The safest approach is to nestle one in a soup spoon with a bath of black vinegar, nibble a hole in the skin to let the steam out (to prevent scalding your tongue), then look deep into yourself and either take a dainty sip of broth or wolf down the whole thing at once.

The menu has a few more necessities: thick, pleated buns with pork and gelatin liquefying inside, and brown-bottomed pan-fried buns sealed around Peking duck and hoisin or whipped eggs and chives. Otherwise, the scallion pancakes are oily, the ordinary dumplings leaden. You tiao, strips of deep-fried dough typically eaten for breakfast, could be good if the kitchen worked out the timing; mine were stale within moments of arrival.

Be warned that the noodles cling desperately to one another and reach such lengths that attempting to partition a bowl may yield little but mirth, then frustration. Hand-pulled-noodle shops often have scissors on hand for fumbling diners like me, but none were offered on my visits.

One night, I had to rise from my chair as I tugged at the strands, which continued spiraling upward, ever longer, refusing to break. “Just take them all,” my companions said, sighing. Well, if you insist.

Kung Fu Little Steamed Buns Ramen

811 Eighth Avenue (West 49th Street), Hell’s Kitchen; 917-388-2555; nykungfuramen.com

RECOMMENDED Spicy beef ramen; cold sesame ramen; egg fried noodle; steamed buns; pan-fried pork buns; Peking duck buns; fried buns with chives and egg.

PRICES $2 to $14.99, no American Express.

OPEN Daily for lunch and dinner.

RESERVATIONS Not accepted.

WHEELCHAIR ACCESS The entrance is level with the sidewalk. The restroom has a handrail.

mmmm hand-pulled noodles.

[SPJ]

If you go to a noodle house nowadays, you are offered the choice of machine made or hand pulled noodles.

Hand pulled or shou la mian is more chewey or tough outside, soft inside.

Machined made is with the same toughness/thickness both inside and outside.

Depending on your preference,

Hand pulled is always better but it would cost you a dollar more.

Personally I like blade cut/sliced noodles. Dao Xiao Mian.

A bigger mass to chew.

That is.

In high school, I went to a Shan Xi One dragon diao xiao mian noodle house in Taipei. It was da best.

When the chef was cutting the noodle slices into the boiling water pot. He was so fast that the noodle slices are so closely connected as if a dragon dipping into the water.

Thus the name one dragon or yi tiao long.

And that is the kung fu noodle.

:cool:

[GeneChing]

What is up with this place (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant&p=1245013#post1245013)?

#NoKungFuDallas :rolleyes:


Kung Fu Saloon once again slammed by allegations of racist policies (http://dallas.culturemap.com/news/restaurants-bars/05-19-14-kung-fu-saloon-uptown-social-media-outrage-allegations-racist-dress-code-enforcement/)
BY CLAIRE ST. AMANT 5.19.14 | 11:56 am

http://media.culturemap.com/crop/d0/38/300x225/kung-fu-exterior.jpg
Kung Fu Saloon bills itself as a casual arcade bar. Kung Fu Saloon/Facebook

http://media.culturemap.com/crop/88/c3/225x300/DeAndre-Upshaw_113557.jpg
DeAndre Upshaw, center, was told his footwear was unacceptable for Kung Fu Saloon. Courtesy Photo

http://media.culturemap.com/crop/40/fb/300x225/kung-fu-skee-ball.jpg
Bar games draw a young crowd to Kung Fu Saloon in Uptown. Courtesy of Kung Fu Saloon

http://maps.googleapis.com/maps/api/staticmap?center=32.7990604,-96.8050002&zoom=14&size=300x225&sensor=false&markers=icon:https%3A//s3.amazonaws.com/culturemap/v3/img/marker_star.png%7C32.7990604,-96.8050002
Kung Fu Saloon
Get Directions - 2911 Routh St. Dallas

When DeAndre Upshaw was first denied entry to Kung Fu Saloon in Uptown Dallas on Sunday afternoon, he thought the bouncer was just making a joke. "I've been going to bars all my adult life, and I've never heard of a policy against high-top shoes," says Upshaw, a 26-year-old black man.

But the bouncer at the casual arcade bar was serious. Upshaw says he was told his high-top Converse sneakers were "against the dress code." This statement was especially puzzling, because several members of Upshaw's party were wearing similar shoes. The only difference? They were white.

"This is setting yourself up for failure when you have a dress code that only applies to a subset of society," Upshaw says. The issue becomes even murkier considering the dress code isn't publicly posted. "They are not having issues. They are just trying to keep out people of color."

​​"It's pretty funny when we live in a society where being called racist is the thing we are upset about and not the policies that are discriminating," DeAndre Upshaw says.
Upshaw is a marketing professional with thousands of contacts on social media, including this reporter. When he posted his account of the incident on Facebook, it generated nearly 100 comments, several of which detailed similar reports of racist dress code enforcement. The incident has even spawned its own hashtag, #NoKungFuDallas.

Calls and emails requesting comment from Kung Fu Saloon were not immediately returned. Upshaw says after he was turned away, he left a message about the incident with the general manager, who called him back and was upset about the allegations of racism.

"It's pretty funny when we live in a society where being called racist is the thing we are upset about and not the policies that are discriminating," Upshaw says.

The May 18 incident is far from the first allegation of racist door policies at Kung Fu Saloon, which also operates in Houston and Austin. Last summer, an African-American man reported that he was denied entry to the arcade bar in Austin because he was wearing basketball shorts. His white friend who was clad in similar attire was allowed inside.

Online reviews of Kung Fu Saloon reveal numerous allegations of selective dress code enforcement, including a Dallas man who was barred from entry due to wearing loafers without socks in May 2013.

Upshaw says he tried to be reasonable about the ever-evolving dress code, but it was clear he wasn't going to be allowed in. "It was my friend's birthday," he says. "I was trying to figure out a way to make it work."

He says the general manager offered to let his group into Kung Fu Saloon on another night, but it was too little too late for Upshaw: "I'm not coming back — ever," he says.

UPDATES:

Around 2 pm, Kung Fu Saloon emailed the following statement:

Management of Kung Fu Saloon is currently investigating a claim that an employee of the company made an inappropriate comment to a customer trying to gain entrance to the bar wearing unacceptable attire. Management will determine whether the comment was racially motivated and if so, appropriate disciplinary action will be taken. Kung Fu Saloon is home to one of the most diverse crowds in the Dallas bar scene – a reputation that we value and cultivate. It is not the policy of Kung Fu Saloon to deny any customer entry based on race or ethnicity. Our aim, as always, is to continue to provide a fun, safe and welcoming atmosphere to anyone, in keeping with Kung Fu Saloon policies.

On May 19, one of Upshaw's Twitter followers sent along the following video from St. Patrick's Day, when a group of black men were reportedly turned away for not wearing socks.

[GeneChing]

Serious Gong Fu here.


The Hakka 'Kung Fu' noodle in north Sichuan (http://www.ecns.cn/experience/2014/05-20/114929.shtml)
2014-05-20 15:06 People's Daily Online Web Editor: Si Huan

http://www.ecns.cn/experience/2014/05-20/U541P886T1D114929F12DT20140520150828.jpg
A worker arranges the noodles in a Hakka "Kong Fu" noodles shop in Nanchong city, southwest China's Sichuan province on May 11, 2014. [Photo/People's Daily Online]
Noodle is the main staple of Hakka people (a branch of Han Chinese who speaks Hakka Chinese). As a unique culture inheritance, the Hakka "Kung Fu" noodle of north Sichuan is passed down from generation to generation, making an important delicacy of Hakka people.

The preparation of the Hakka "Kong Fu" noodle is exquisite: dough of 25 kilograms is pulled into a thin strip of over 200 meters long, then the strip is cut into shorter bars and each bar is pulled to 4 meters long. It takes 12 procedures and 18 hours to make the noodles.

http://www.ecns.cn/experience/2014/05-20/U541P886T1D114930F12DT20140520151019.jpg
http://www.ecns.cn/experience/2014/05-20/U541P886T1D114930F14DT20140520151019.jpg
Sun-drying the noodles. [Photo/People's Daily Online]

http://www.ecns.cn/experience/2014/05-20/U541P886T1D114931F12DT20140520151402.jpg
Pulling one bamboo stick from the other, the noodles are stretched. [Photo/People's Daily Online]

http://www.ecns.cn/experience/2014/05-20/U541P886T1D114931F14DT20140520151402.jpg
Further pulling the strip into thinner strip. [Photo/People's Daily Online]

[SPJ]

1 Shou (hand) La Mian vs Hanging La Mian (Ra Men in Japanese)

Hanging may get you long and thin noodles.

Hand pulled may get you toughness or tenderness.

2 Dao Xiao Mian knife cut noodle

It is kung fu of knife cutting. The same size and shape of noodle with the same weight at speed.

In the end, whatever you like or prefer.

Hanging kung fu, hand pulling kung fu or knife cutting kung fu.

cooking and soup base are other kung fu.

:)

[GeneChing]

Kungfu-themed restaurant in E China city (1/5) (http://www.ecns.cn/visual/hd/2014/08-05/45105.shtml)
2014-08-05 14:43 Ecns.cn Web Editor:Yao Lan

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A waitress in ancient Chinese clothing passes a wall featuring wash painting of martial art masters in a kungfu-themed restaurant in Jiujiang city, Jiangxi province on August 4, 2014. With its decoration similar to that of restaurant in ancient China, the themed eating house makes its customers feel like “swordsmen” in ancient China. [Photo/ China News Service]

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Customers enjoy meal at a kungfu-themed restaurant in Jiujiang city, Jiangxi province on August 4, 2014. Martial art elements in the eating house like ancient weapons, straw shoes, and bamboo flutes makes the customers feel like “swordsmen” in ancient China. [Photo/ China News Service]

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A waitress of a kungfu-themed restaurant in Jiujiang, Jiangxi province shows an antique sink on August 4, 2014. [Photo/ China News Service]

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Decoration of traditional Chinese style is seen at a kungfu-themed restaurant in Jiujiang city, Jiangxi province. [Photo/ China News Service]

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Photo taken on August 4, 2014 shows a manuscript menu of a kungfu-themed restaurant in Jiujiang city, Jiangxi province. [Photo/ China News Service]


Cool! Um...what was the name of this restaurant? :confused:

[GeneChing]

Kung Fu Kitchen: A Kung fu dining experience (http://www.sunstar.com.ph/baguio/feature/2014/08/10/kung-fu-kitchen-kung-fu-dining-experience-358976)
By Maria Elena Catajan
Sunday, August 10, 2014

YOU would want to try their Kung Fu!

Inspired by a movie, Kung Fu Kitchen takes you to China through the authenticity of their food and ambiance to boot.

Opening early this year at the Ayala Techno Hub in Camp John Hay, the Chinese seafood place is slowly making its niche for foodies in the city.

The food chain is part of the small empire actor turned businessman Marvin Agustin has built with popular restaurants like Tokyo Grill, SumoSam, Marciano's, John & Yoko, Johnny Chow, Komrad and Robotosan.

Assistant Restaurant Manager Hart Gagelonia said the branch in Baguio is the third in the country with more on the way.

"Our prices are affordable and all dishes are good for sharing," boasts Gagelonia.

Best sellers are the dimsum bacon rolls, chicken feet, pork siomai and their cute Piggy Pao for appetizers. Prices for dimsum starts at an affordable P55 up.

The entire make of the resto which can seat 50 people will take you to a movie set in Chinatown with poster murals and Chinese newspaper covering the tables.

Bestsellers main dishes are the patatim and kung pao chicken with their rendition of the Schezwan Eggplant.

In the highlands where seafood is hard to come by, Kung Fu Kitchen will indulge the cravings with their fresh catch cooked in their signature Kung Fu secrets.

Seafood dishes come at their best with the crab bucket, the only resto in the Summer Capital to offer for only P595 with 3-4 pieces of succulent crabs while rock lobsters are at the same price and quantity is a definite favorite in the highlands.

Kung Fu Kitchen also serves peking duck which is not in the menu and is subject to availability of the delicacy, an order costs P2,600 and can feed 10-15 people.

Steamed rice bowls start at P85 for a full meal of rice, beef, pork or seafood, satisfying foodies on a budget.

Gagelonia said the aim of Kung Fu Kitchen is to serve affordable meals in authentic Chinese cooking served by the 16 trained personnel which takes care every need of guests and operating hours starts from 11am to 10pm. Gagelonia said the resto also delivers (call 244-0840 or 0916-3375323) and they will bring the food right to your doorstep.

The resto will give your tummies as well as your visual cravings satisfaction guaranteed! This is in the Philippines apparently.

[GeneChing]

First Taste: Kung Fu Tea (http://www.diningchicago.com/articles/2014/09/15/first-taste-kung-fu-tea)

Here's a secret: I love bubble tea more than pretty much anything. I would be to absurd lengths to acquire a solid cup of bubble tea, laden with an embarrassment of chewy tapioca pearls and filled to the brim with creamy milk tea. So it was with much excitement that I discovered Kung Fu Tea in Chinatown, a bubbly newcomer to the neighborhood's tapioca-happy dining and drinking scene.

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Kung Fu Tea

Located on the second floor of the illustrious, energized Chinatown Square, Kung Fu Tea is a haven for comfort and leisure. It's the Chinatown equivalent of a hipster coffee shop enclave in, say, Logan Square. Filled with vibrant colors, board games, and pulsing Top 40 hits, the space feels like a junior high dance, but with less pimply awkwardness. Unlike most bubble tea shops, like Joy Yee or the new Bee & Tea spot in Bucktown, Kung Fu is ardently devoted to capturing the pop culture-chic essence of an Asian cafe. It feels and looks a little more like a Tokyo haunt than a Chinese one; like an excerpt from a Gwen Stefani video during her Harajuku era. Open all day into late night, the energy levels vary drastically. By day, it's a cute and quaint tea shop. By night, it's downright clubby, filled with ecstatic customers and employees who blatantly laugh at you when you ask what ingredients are in which drink. But it somehow comes off endearing and fun, like I'm a part of some inadvertent party. There's also a random smattering of board games throughout the soda pop-colored space, from innocent two-player options like Connect Four to anxiety-inducing Jenga.

Now let's get to the bubble tea. It's refreshing to encounter a bastion for boba in Chinatown, as opposed to randomly selecting a restaurant that just happens to serve it (many of them do, it's a crap shoot). You come to Kung Fu Tea for bubble tea, simple enough. Although expansive, the menu is relatively straightforward and clear, divvied into sections such as Kung Fu Signature, Kung Fu Milk Strike (lol), Kung Fu Classic, Kung Fu Punch, Kung Fu Espresso, and Kung Fu Slush. For each drink, customers can adjust sugar and ice levels, which is a beautiful touch. Although the language barrier can sometimes result in laughter in your face. My go-to bubble tea is taro, here exhibited as a rich and decadent option on par with silken tuber buttercream. Good luck finishing a medium. Other less abrasively sweet options are the white gourd green tea, wherein the squash nicely balances out the heady green tea. It's like an earthy Big Gulp. The standard iced coffee beverages are nice and smooth, the saccharine qualities midigated by bitter undertones. For something straight-up fruity, pineapple sunshine tea and passion fruit slush drinks are purely refreshing and clean, like fresh fruit at its cleanest. Add red beans, jellies, or tapioca pearls to most any drink to enliven with a touch of chew.

Amidst a sea of restaurants peddling bubble tea menu supplements, Kung Fu Tea is a welcome homage to the sweet (and occasionally silly) pastime.

- Matt Kirouac
I'm not fan of pearl teas. When I hear 'Kung Fu Tea' I think gongfu cha (http://www.kungfumagazine.com/forum/showthread.php?49674-Tea).

[GeneChing]

Kung Fu Tea Expands Its Grip on Boston (http://boston.eater.com/2014/9/24/6838155/kung-fu-tea-expands-its-grip-on-boston)
by Rachel Leah Blumenthal Sep 24 2014, 9:39a @blumie

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A Kung Fu Tea location in Philadelphia

The Asian bubble tea chain has a Cleveland Circle location on the way.

Kung Fu Tea, an international bubble tea chain with the bulk of its locations in New York, has been snapping up Boston real estate rapidly since first expanding to Allston in early 2013. Since then, the shop has also appeared in Chinatown, Symphony, and Malden, and a previously announced Davis Square location (237 Elm Street) is still in the works.

Now, there's another upcoming location, reports Boston Restaurant Talk: 1916 Beacon Street in Brighton's Cleveland Circle neighborhood, taking over the short-lived Fruitee Yogurt space.

Kung Fu Tea offers a variety of hot and cold tea and coffee drinks and slushes, and customers can adjust sugar and ice levels and add boba, red bean, mung bean, herbal jelly, or nata jelly.

Kung Fu Tea to Open in Brighton [BRT]
Kung Fu Tea [Official Site] (http://kfteausa.com/)
I checked out their site locator. Turns out there are two in the S.F. Bay Area, in Pleasanton & San Mateo. Neither city I frequent.

I love their logo and would totally rock a T-shirt even though I'm not really a fan of bubble tea....;)

[GeneChing]

Clever review title


October 02, 2014 Chow » Chow Feature
Kung Fu Noodle's Not a Knock Out (http://www.tucsonweekly.com/tucson/kung-fu-noodles-not-a-knock-out/Content?oid=4838538)
By C.J. Hamm

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Kung Fu Noodle
3122 N. Campbell Ave.
881-7800
Open: Sunday – Thursday, 11 a.m. to 9 p.m.; Friday – Saturday, 11 a.m. to 9:30 p.m.
Pros: Great noodles made in-house
Cons: Dubious services, issues with some of the meat dishes

With a silly name like Kung Fu Noodle, you would expect some ass-kicking Asian food. This is not the case with the little Chinese noodle house tucked away in the corner of a strip mall on Campbell just south of Fort Lowell. Where their namesake, the noodle, is done very well, they have a lot to learn about the accouterments that are served along side them, as well as the staff that serves them.

The restaurant has little to no curb appeal in the nondescript strip mall that houses places like Hungry Howie's "Pizza", Wingstop, and a gym. (Yes there were people on treadmills literally 3 feet and a wall away from my table where I was stuffing my face, ironic) However, upon entering the place you are brought to an authentic Asian noodle house. The space is small, but does not feel crowded. The super clean room is decorated tastefully with Chinese art and lighting fixtures, just enough for feel and effect, but not overdone. The very authentic appearing clientele all hovered over huge bowls of steaming hot broth and noodles had me excited for the experience. If I had one critique of the ambiance, it was the terrible acoustical ceilings, but I am sure that comes with the territory of renting strip mall space.

My first visit was a Friday lunch with my Aunt Janice. We have a history of exploring ethnic hole in the walls, so this assignment was right up our alley. We were greeted immediately by (who I can only assume) was the owner, who was very friendly and warm, but slightly incredulous to our visit. She had asked if it was our first time, in which we replied that it was. At that point, she began to tell us that they were a noodle house, and we would not find any rice, General Tso's Chicken and the like. (In talking to her later on, I came to realize that there have been a wave of customers coming in looking for the Americanized Chinese cuisine consisting of MSG-laden corn starchy dishes of which they serve none) For our starter, we ordered the Szechwan Chili Beef. It came out quickly, but that's because it was pre-cooked and served cold. The thin slices of beef were terribly overdone to a mealy consistency. Despite the abundance of chili oil and the afterthought of tossing some cilantro on top, the only thing I could really taste was bad roast beef cold cuts.

For our lunches, I ordered the Dan Dan Noodles and my aunt had the Chinese Beef Burrito. Again, the dishes were brought to the table pretty quickly and, unlike the appetizer, there were flashes of talent in the mains. The noodles from the Dan Dan are obviously made in-house, and made well. Just enough bite to them for some texture, yet soft enough to absorb some of the flavorful sauce from the bottom of the bowl. I could slurp up these noodles and sauce all day. There was one flaw with my dish what was described as minced pork that topped the noodles, while tasty, was not a texture conducive to any pork I have had. It was hard, like rock candy hard, I'm talking pork flavored Nerds® candy. My aunt's "beef burrito" had a different beef filling than the starter, wrapped in a freshly made crepe. The beef had plenty of five spice and hoisin flavor throughout the tender meat. The crepe was amazing, fried to a perfect crunchy exterior, yet still tender and pliable with a bit of fluff on the inside. The only knock on this dish was they killed the balance by including an entire bunch of cilantro in the burrito.

On my second visit, I brought the family for dinner on a Monday evening. The restaurant was not nearly as busy when we arrived, but picked up during our dinner. We were not greeted by the friendly welcome I got on my first visit, in fact, we were not really greeted at all. Basically, the one server on the floor pointed at a table that would fit our party of four, then the waitress came to take our drink order. Kung Fu does not serve alcohol, so we decided to try a flavored tea (in our case, mango) and a couple of sodas. The tea had a great bit of fresh mango flavor, however was a bit too sweet for our liking. When the server (finally) came back to take our food order, and we had trouble trying to explain that we wanted to order starters first, then our mains, but that was due to the language barrier undoubtedly. For the apps, we decided on Jalapeño Chicken Feet, Cucumber Salad, potstickers and spicy pork wontons. My eldest son and I were the only ones brave enough to try the chicken feet. We did not enjoy them, but having nothing to compare them to, it could just be our tastes. I will say there was no sign of jalapeño in the dish. The potstickers and wontons were well executed. Again, you could tell that the wrappers were house made and fresh, and the filling had a good flavor of pork, cabbage and herbs. The sauce that accompanied the spicy wontons was fairly spicy, with a hint of sweetness. The cucumber salad was meek, huge chunks of skin-on cucumber with a faint hint of dressing consisting of sesame oil, rice wine vinegar and garlic.

For our mains we ordered the Kung Fu Beef Noodle Bowl and the Chef's Spicy Noodle Bowl to share. Déjà vu, in a couple of ways. The signature Kung Fu dish again had great noodles piled high in the large bowl, with a hot (in spice and temperature) broth and an assortment of vegetables. The broth was flavorful, but way too greasy. The beef in this beef dish was really where the problem arose. It was not any cut of beef that I could identify (and I know my way around a cow). In fact the only thing it resembled was a small bat wing, however, I realize that was not what it actually was. Again, it had that stale roast beef flavor to it. The Chef's Spicy Noodle Bowl was a mirror image of the Dan Dan Noodle Bowl I had for lunch, only with the addition of julienned cucumber. It was by far the best dish of the night, even with the reappearance of the pork Nerds®.

Service on this dinner trip was horrendous, especially given the great conversation and service from my lunch visit. Not once were we offered a refill on any of the drinks or were we checked on after food arrived. In fact, one of my biggest pet peeves in service occurred when not one single dish from our four appetizers was bussed from the table until we had left for the evening. The young lady server was fairly busy towards the end of our visit and there was a language barrier, however, I have worked in restaurants and understand a busy service, so I made adjustments for all of those variables, and it was still unacceptably bad.

I really do like the fact that Kung Fu Noodle takes pride in their noodles and dumplings and make them fresh daily, and it shows in those components. However, I just wish they paid more loving attention to the rest of their ingredients/dishes. Same goes with the atmosphere; if they could get the service to a level nearing the decor, they could be on the right track. However, as of now, they need some serious work. I will not be dining on those great noodles until they can piece together a dish around them that warrants a visit.

[bawang]

i cant believe tightey whitey are stupid enough to pay good money to eat noodles.

[SPJ]

In the west, you have all kinds of breads and cakes.

In the far east, you have all kinds of noodles and dumplings.

It used to be all hand made or manually made.

Nowadays, you have machines to make the dough and such.

Machine made or hand made noodles ?

You pay an extra buck for hand pulled noodles in a noodle soup house.

The soup base has always been a secret even to day.

The ingredients for the stuffing in the dumplings are semi secrets.

In the end, how you like it and how it is made would determine the value or price for the noodles and dumplings.

:)

[GeneChing]

It certainly lives up to its name. :rolleyes:


Kung Fu Saloon employee charged with assault (http://kxan.com/2014/11/25/kung-fu-saloon-employee-charged-with-assault/)

By Patrick Tolbert
Published: November 25, 2014, 10:19 am

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AUSTIN (KXAN) – An arrest warrant has been issued for a employee at Austin’s Kung Fu Saloon after officers allege he assaulted a customer so severely the man had to have metal plates put in his head.

Robert Camillone, 24, faces a second degree felony charge of aggravated assault following the Nov. 11 incident at the bar.

According to the affidavit for his arrest, the bar’s security cameras show Camillone grabbing Joseph Ohare and wraps his arms around Ohare’s neck. The affidavit says Ohare goes limp, indicating he’s unconscious and “dropped on his face by Robert Camillone.”

Ohare suffered a fractured frontal bone, orbital and a broken nose. Officers noted that “the injuries to his brain are so severe that in order to reduce the swelling he is cut from right ear to left ear on top of his head opening up his skull.”

[GeneChing]

Soup Dumplings Learn Martial Arts at Kung Fu Xiao Long Bao, and Other Cheap Eats (http://ny.eater.com/2014/12/5/7341289/New-York-city-cheap-eats-sietsema-queens-bronx-crown-heights)
by Robert Sietsema, Dec 5 2014, 3:22p

Eater critic Robert Sietsema offers three more recommendations for delicious — and incredibly cheap — international delicacies around New York City.

Over the past 15 years, xiao long bao (a/k/a Shanghai soup dumplings) have become such a thing that now restaurants are specializing in them. Witness Kung Fu Xiao Long Bao in Flushing, way down Main Street just north of the Long Island Expressway among a small campus of Taiwanese restaurants. (Take the Q20 or the Q44 bus south from the Main Street 7-train terminus.)
Kung Fu buns

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[Kung Fu Xiao Long Bao. All photos by Robert Sietsema.]

The soup dumplings are absolutely killer, and you've probably never had them with such a gossamer-thin wrapper before. Of the four varieties available, the pork version ramped up with a small amount of crabmeat ($6.95 for six) is highly recommended, but for something really unusual, check out the dessert dumplings filled with molten chocolate. Be careful not to squirt it on your shirt!

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[Clockwise from top left: rice cakes, soup dumplings, tripe, and cold dishes.]

The menu rounds out with a selection of cold apps in the Shanghai style (a method of dining said to have been invented by the Russians), and a menu of vegetables, soups, noodles, and stir fries, all budget priced. Among the cold dishes is a Sichuan plate of beef tripe in hot pepper sauce, and the noodles include the wonderful rice cake with pork and minced greens. The menu also includes an extensive selection of dim sum, one of which is "fried bun with chives and egg" (a specialty known in Los Angeles as "chive box"), sweet red bean pancakes, and sesame rice ball with osmanthus sauce. The distance from the Main Street station to the café is walkable, in which case you may want to stop at the Queens Botanical Garden at the halfway point. 59-16 Main Street, Queens, 718-661-2882. This place looks pretty good. :)

[GeneChing]

Franchise chain or coincidence? See KFN1 (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant&p=1277273#post1277273) & KFN2 (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant&p=1262343#post1262343).



Kung Fu Noodle's Barebones Charm (http://www.sacurrent.com/sanantonio/kung-fu-noodles-barebones-charm/Content?oid=2359107)
By Jessica Elizarraras

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Courtesy
Beware—this lamb soup is hot as hell

It's hard to get enthused by the looks of Kung Fu Noodle, but the aromas making their way from adjacent tables tell another story.

I have to stress how, shall we say, efficient, the space is. Five wooden tables are lined up on either side of the narrow dining room, totaling 10. And these aren't your usual restaurant tabletops, either, as they were all handmade by the family in charge using sturdy two-by-fours, some still imprinted with random marks courtesy of Home Depot. Don't expect to sit back and recline on the wee little stools used at these tables. Other than a few good luck kitties, a string of mini red lanterns, a smallish flat-screen propped up by the corner entrance of the shop and a tiny string of green leafy vines, there isn't much in the way of decor, and that's completely fine.

Not for the gluten-allergy afflicted by any means, the noodles, available in both stretched and thick ribbons, are hand-pulled by a pair of Chinese transplants, hailing from the Anhui province. Their daughter and son act as servers as needed. As a fan of short menus that focus on the best a restaurant has to offer instead of trying to satisfy eaters with several pages of items, I was definitely charmed by Kung Fu Noodle. There are 12 items on laminated sheets of Day-Glo paper—that's it—broken up into three categories. Choose between noodles, dumplings and buns, and ready your facehole for some comfort.

I stopped in for my first try on a recent rainy Friday evening. As a fan of a little heat, I was intrigued when the server tried to actively talk me out of a bowl of handmade noodles with lamb, a dish that had been recommended by Quealy Watson of Southtown's Hot Joy. The usual warning chiles were nowhere in sight, so how hot could this actually be? I had made my choice, so I was sticking with it. What arrived was a fragrant bowl of dark crimson broth, bok choy halves and pieces of tender lamb. After my first spoonful, I vowed never to doubt the server again as the smoky heat from the chili powder, peppercorns and full-blown chili pieces hit the back of my throat with dead-on precision. I may or may not have fished them out of my piping hot bowl to avoid biting into one of the suckers.

Otherwise, my larger order of pork and celery dumplings (the portions are out of control and definitely made for sharing) was plenty delicious. Clearly handmade and rustic, the beef dumplings had a simple charm about them. I happily dipped dumpling after dumpling into the tableside hot chili oil, because I can't seem to learn my lesson. My dinner partner's fried noodles with vegetable were equally solid (if I had one tiny criticism it would be the heavy-handed use of oil).

The other thing Kung Fu's got going for it is that prices are almost ridiculously low. I left that night with another meal's worth of leftovers and nary a dent in my wallet.

My second visit happened by chance, after I found myself in the area on a Sunday. I popped in hoping to get my chubby hands on the buns, which weren't available during my previous visit. Alas, the good luck kitty wasn't on my side that day, but I didn't leave empty handed. I made another few meals out of two orders of dumplings—a savory pork and chive order worth repeating, and an earthy pork and mushroom that wasn't necessarily a favorite.

Although I traditionally only visit most eateries twice, a third stop was in order so I could sample the steamed buns, which are only available on Tuesdays and Wednesdays (although that's not expressed on the menu). I was able to try the Chinese buns—the pork and cabbage variety has a longer prep time and wasn't available that evening—and they were definitely worth the wait. The buns, large and filled with a spicy mixture of veggies and lamb, made for a tasty dinner along with a bowl of the only noodles not made in-house, the sweet potato noodles with lean and perfectly seasoned beef in a light broth.

All three visits were met with contemporary country music streamed from the joint's lone TV (that juxtaposed nicely with the pulling and slapping of noodles on kitchen counters in the back), and most tables were filled with Chinese students, regulars according to our server. There's really nothing quite like Kung Fu Noodle in the SA Asian scene, for better or worse. But you can leave with a warm, noodle-filled belly and that's always a good thing.
Kung Fu Noodle

6733 Bandera, (210) 451-5586
Skinny: Don't go in expecting much more than a giant comforting bowl of hand-pulled noodles, oodles of dumplings and spicy steamed buns
Best Bets: Pork and chive dumplings, sweet potato noodles with beef, handmade noodles with lamb, fried noodles with vegetables
Hours: 11am-9pm daily
Price: $1-$6.99

[GeneChing]

Another TX Kung Fu joint

Review: Kung Fu Noodle (http://www.expressnews.com/food/restaurants/article/Review-Kung-Fu-Noodle-6077879.php#/0)
By Edmund TijerinaFebruary 13, 2015

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Image 1 out of 10
William Luther /San Antonio Express-News
The exterior of Kung Fu Noodle
There’s plenty of percussion in the kitchen at Kung Fu Noodle, echoes of slaps and thumps that reverberate through the restaurant. Those bangs are a little jarring for the uninitiated, but they soon transform into comforting reminders that this kitchen is performing something special: hand pulling Chinese noodles.


Once those noodles go into one of the flavorful broths with meats, vegetables and garnishes, they turn into dream-inspiring bowls.

The banging, by the way, isn’t for show. It helps develop the gluten in the dough. Once the dough is kneaded thoroughly and smacked onto the table, a cook grabs a segment of dough, stretches it until it reaches arm’s length, doubles it and repeats the process until that initial segment has turned into into a large handful of fresh noodles, a little thicker than spaghetti. If the noodles are made right, they should have a bit of a springy texture and readily absorb flavors.

At this restaurant, the noodles are wonderful. They’re called la mian or “stretched noodles,” a style most associated with the city of Lanzhou in north central China.

Kung Fu Noodle

★★ ½
6733 Bandera Road at Grisson Road, 210-451-5586
Quick bite: Enjoy excellent hand-pulled Chinese noodles, hand-made dumplings and well-layered broths in a minimalist setting.
Hit: Noodles with lamb, dumplings with pork and mushroom, pork and cabbage steamed bun★
Miss: Place fills up quickly.
Hours: 11 a.m.-9 p.m. Tuesday-Sunday
Price range: Buns, $1 each; noodle and dumpling dishes, $6.99

★★★★Superior. Can compete nationally.
★★★Excellent. One of the best restaurants in the city.
★★ Very good. A standout restaurant of its kind.
★ Good. A restaurant that we recommend.
(no stars) We cannot recommend this restaurant at this time.

Express-News dining critics pay for all meals.

The menu at this restaurant consists almost exclusively of handmade noodles and dumplings. Two types of buns are available on Tuesdays and Wednesdays, and they’re also worth carving out time for a visit.

One of the steamed dumplings combined minced pork, diced cabbage, a bit of fresh chiles and a mixture of spices. The complex flavors skillfully combined meaty, spicy and herbaceous elements. The other, which was solely a steamed bread dumpling, worked well for sopping up extra broth from the noodle dishes. At only a dollar each, these dumplings are not only good eating, but also an incredible deal.

Get a bread dumpling, because you’ll want to sop up some broth, even after filling up on noodles. The pork broth featured small pieces of meat in a light pork broth that also included bok choy, a touch of ginger and a nice mixture of other aromatics.

A well-layered beef broth anchored another noodle dish, but the noodles with lamb are a must-order. The lamb broth also included a generous helping of dried chiles, similar to chile de arbol in flavor and especially in heat. During one visit, the heat was so intense that it provoked sweating, coughing and tearing up. Despite the pain — or perhaps because of it — I didn’t want to stop. Even though the heat from chiles hurt, the broth still delivered an incredible amount of other flavors.

During another visit, the burn from the soup was much more manageable, but equally flavorful. This soup featured a noodle that was about a half-inch wide and called, appropriately enough, wide noodles.

One quibble: even though the broths had nice layers of flavor, they would have been even better with a touch more ginger, scallions and other aromatic herbs.

A mixture of stir-fried noodles with diced red and green peppers, celery, carrots and scallions with a touch of fresh chiles proved delightfully vibrant.

Just as there’s no bad choice from among noodles, all the dumplings work well, whether you’re talking about the pork and mushroom dumplings, beef dumplings or pork and chive dumplings. For an extra dimension of flavor, pour a little black vinegar into a small condiment dish and dip the unadorned dumpling into it.

Just be aware that there are only a handful of tables and the ambiance is austere, with mostly bare walls, a few pictures hanging, some red paper lanterns around the cash register and a single television showing country music videos. Hey, the noodles may be from China, but the restaurant is still in Texas.

etijerina@express-news.net

Twitter: @etij

[GeneChing]

What is it with TX Kung Fu joints? :rolleyes:

Kung Fu Saloon agreed to pay small fine over dress code, racism claims (http://popcultureblog.dallasnews.com/2015/02/kung-fu-saloon-uptown-dallas-fined-dress-code-racism-claims.html/)
Sarah Blaskovich Follow sblaskovich Email sblaskovich@dallasnews.com
Published: February 9, 2015 12:38 pm

http://popcultureblog.dallasnews.com/files/2015/02/kungfu.jpg
Christian Randolph
Kung Fu Saloon is a bar with arcade games located on a bustling corner of Uptown Dallas.
After complaints of racism surfaced against Uptown Dallas bar Kung Fu Saloon in mid-2014, the case is now closed.

Kung Fu reps entered two “no contest” pleas on Jan. 26 related, in part, to allegations from Dallas resident DeAndre Upshaw, who said he was turned away at the bar in May because a bouncer said his Converse sneakers violated the bar’s dress code. Upshaw, a black man, told The Dallas Morning News in May that his white, female friend was wearing the same Converse sneakers and was granted admittance into the bar that night.

The bar did not have a dress code posted publicly at the time of Upshaw’s incident. Upshaw believes he was turned away because he’s black. Kung Fu said it does not deny entry “based upon race, ethnicity, gender, religion or any other status,” according to a statement from the bar on May 20.

Upshaw and others filed formal complaints against the bar, and City Manager A.C. Gonzales promised to investigate Kung Fu Saloon “very aggressively.” The investigation considered Kung Fu’s potential violation of Section 3l-3(b)(2) of the Dallas City Code, which relates to unlawfully refusing admission to an establishment because of dress or grooming.

http://popcultureblog.dallasnews.com/files/2015/02/kf-199x300.jpg
Jerry McClure
The city has concluded its investigation with Kung Fu Saloon, a city spokeswoman confirmed Monday morning.

At the time of the incident, Upshaw launched a social media campaign urging others to share #NoKungFuDallas. The city reiterated its commitment to the investigation: “Discrimination is unacceptable,” said Beverly Davis, assistant director of fair housing and human rights, before the investigation began.

Kung Fu in Dallas has since posted its dress code, which prohibits baggy clothing, gang-associated clothing and obscene emblems, among other things.

In a Feb. 9 statement, the bar hopes it can move on. “We made this decision in order to move forward without further proceedings, and in hopes of refocusing our full attention on providing a welcoming entertainment experience to the community,” the statement reads.

Kung Fu is required to pay two fees of $400 and receive deferred adjudication for 90 days, according to a city of Dallas memo. (Hat tip to the Dallas Observer for reporting the news first.)

Kung Fu reps have also agreed to write letters of apology to Upshaw and Jesse Okiror, according to the city memo. At press time, Upshaw had not received his letter yet.

Upshaw feels like the case ended well, he told The Dallas Morning News. “From the very beginning, my entire goal was that I wanted them to acknowledge that what they were doing was in violation of the law,” he says.

“Anytime you can bring about change … it’s worth it,” he said. “It took a lot of time and effort. I believe it was worth it.”

The Department of Justice is operating a separate investigation.

[lkfmdc]

"Texas needs Kung Fu!"

[GeneChing]

Kungfu Noodle: Using Their Noodle (http://www.sanantoniomag.com/July-2015/Kungfu-Noodle-Using-Their-Noodle/)
With just 10 items on the menu, Kungfu Noodle puts a masterful focus on each dish
By Julia Celeste

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Photos By Jessica Attie

There are two things diners should not expect on a visit to Kungfu Noodle: ambiance and an extensive menu. The restaurant offers a relatively spartan dining experience where the goal is to order, slurp and depart. The minimalist decor (including a banner in Chinese characters that spells out Kungfu Noodle House) is cheerful and clean, and the service fast and efficient.

Yali Wang, daughter of the chef-owners Yufang Han (her mom) and Huachun (her dad), explains why the menu is limited. “Every item takes a long time to make. And we’re just a small family,” she say. Yes, it’s that simple. And that straightforward fact creates the flavors that make Kungfu so craveable despite the limited options.

Noodles here are slapped and pulled into shape on kitchen counters (sometimes you can hear the action) and develop a characteristic “springy” texture with the help of an alkaline added to the dough. Ranging from wide to thin, the handmade noodles remain the centerpiece of the restaurant’s main dishes, turning steaming bowls of broth into a satisfying meal.

Both the stretched noodles with beef and the handmade noodles with pork are broth-based dishes filled with ample amounts of baby bok choy, meat and spaghetti-size noodles. The broths are mild but flavorful and won’t challenge any wimpy palates. Those who like a bit more bite appreciate the hot oil and Sriracha politely provided at the table.

The handmade noodles with lamb, filled with hand-cut broad noodles and hearty ground lamb, deliver such a spicy punch you won’t need to add any extra fuel to the fire. Keep a few extra napkins nearby as the sinus-clearing begins right after your first swallow. Don’t worry. You’ll be used to it after a few more slurps and looking forward to more after your final mop of the bowl.

Yali says the lamb and beef broths are a delicate hands-on endeavor. “My mother gets here very early in the morning to make the broths. Then she starts on the dough for the noodles and dumplings,” she explains.

Ah, the dumplings.

“Kungfu” loosely translates to “the skills achieved through hard work.” And while the tiny restaurant’s broths and noodles clearly demonstrate those skills, the dumplings are a shining example of them. As an order of about 25 hand-crimped noodle packets steams its way to the table, start mixing your dipping sauce from the condiments on the table: two tablespoons of soy sauce, a soupçon of vinegar, a drizzle of hot oil. Do your best to let the dumplings cool and the flavors develop. You can’t make a wrong choice from the three options. Pork and mushroom delivers the Zen-balanced flavor of both ingredients, the beef rendition is a steak-lover’s dream, and there’s a somewhat lighter flavor in the pork and chive mix. No matter which you order, you won’t be able to eat just one. In addition to the handmade dough, all of the fillings are ground by hand from larger cuts of meat and fresh herbs and spices.

On Tuesdays and Wednesdays, in-the-know patrons rush in for handmade buns. At $1 each, they’re a steal. A manly fist-sized, bright-white, soft, doughy bun is served either plain (called Chinese buns) or filled with a chunky mix of cabbage, carrot, ground pork and red pepper flakes. According to Yali, the buns are another true labor of love. “We used to be open seven days a week, and my parents would work very late into the night to make the buns on Monday nights,” she says. “It’s a very special dough and takes a long time to rise. We could only make so many, and we were running out on Tuesdays, even though we said we had them Wednesdays too. People were very disappointed. So we decided to close on Mondays to make more buns, and now we don’t usually run out.”

Yali says they have been considering adding several new dishes to create a larger menu, but they’re not quite ready to do so yet. Instead, look for unique items on a handwritten specials board. One such special, the Five-Spiced Egg, has the subtle flavor of black tea, cloves, star anise, cinnamon and fennel that had been infused into the hard-boiled egg. The board said it would go best with the lamb bowl. We ate it like an appetizer instead.

Bring your own beer or wine if you like, or enjoy hot tea and canned soda. You’re sure to return to try everything the menu offers at least once. With just 10 items to sample, each priced at $6.99 or $1, frequent visitors can expect to quickly become Kungfu masters with mad noodle skills.
Don't Miss Dishes

1. Neither the clear sweet potato noodles nor the opaque tofu noodles are made in house, but the sweet potato noodles with beef still manages to hook you in with a satisfying broth and thin slices of tender meat.

2. Be careful not to chomp into a dried chile arbol as you dig into the fried noodles with vegetables. The hot-oil-laced stir-fried veggies are a crunchy foil to the thin handmade noodles. It’s the only non-soup noodle dish. Just ask to add pork or beef.

3. Share an order of dumplings, then get another to take home. They’re easy to reheat: Place in a glass bowl, add a teaspoon of water, cover and heat.

Chefs/Owners: Yufang Han and Huachun / Cuisine: Chinese Noodles

Kungfu Noodle, 6733 Bandera Road, 210-451-5586, Lunch and dinner Tues-Sun $

This place does sound good.

[Jimbo]

I love noodles. Unfortunately, since 4 years ago I've developed a gluten sensitivity and have to avoid all gluten. But fortunately, I can still enjoy good noodles that are made from rice flour (preferably brown rice flour). I cook them myself in various dishes, and for all intents and purposes there is no difference taste-wise from regular wheat noodles.

Back in the 70s, there used to be a local vegetarian restaurant called Kung Food.

[curenado]

"Back in the 70s, there used to be a local vegetarian restaurant called Kung Food"

All the best names been taken already -

[SPJ]

There are 2 things about noodles.

1 toughness or elasticity of noodles.

Hand pulled is better than machine made. I went to Hawaii in 1992 before the outbreak of gulf war. I visited Chinatown in Honolulu. I like the noodle there. They showed how they made noodles.

2 soup base or tang tou 汤头

These are well kept family secrets even today.

:cool:

[GeneChing]

FTW! Five Deadly Venoms (http://www.kungfumagazine.com/forum/showthread.php?41444-Who-loves-the-Five-Deadly-Venoms) themed restaurant!


Kung Fu-Themed Vegan Restaurant 'Toad Style' to Open in Bed-Stuy (https://www.dnainfo.com/new-york/20150720/bed-stuy/kung-fu-themed-vegan-restaurant-toad-style-open-bed-stuy)
By Camille Bautista | July 20, 2015 5:22pm
@CamBautista

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Toad Style's mushroom lentil burger with home made cashew tapioca cheese.
Toad Style

BEDFORD-STUYVESANT — Three friends are looking to expand Bed-Stuy’s affordable, on-the-go food options with a new kung fu-themed vegan eatery on Ralph Avenue.

Toad Style is set to open at the end of July, featuring items like mushroom lentil burgers, esquites with almond cheese crumbles and cayenne chili spice, and twists on classic sandwiches.

Owner Jillian Camera said she and co-owners Tyler Merfeld and Ian Graye were tired of traveling out of the neighborhood for high-quality, accessible restaurants.

“We’re not just catering to vegans,” Camera, 25, said.

“We want people to get quick food that’s not greasy and fried. We're trying to be another option. We just happen to think in this day and age it’s not necessary to use animal products, and we’re trying to prove that.”

The 14-seat restaurant at 93 Ralph Ave. takes it name from the 1978 martial arts film, “Five Deadly Venoms,” which follows five kung fu fighters with their own animal styles.

“Toad style is immensely strong and immune to nearly any weapon. When it's properly used, it's almost invincible,'” Camera said, quoting the movie. “I think of it as our mantra."

The trio makes all the dishes from scratch, along with creating their own vegan-version of ketchup, mayonnaise, cheese and butter, she added.

Toad Style also pans to be plastic-free for its take-out, delivery and in-house dining by utilizing bamboo utensils and paper products.

Sandwiches are expected to range between $7 and $9, and the eatery will serve up two daily soups and a selection of rotating salads.

Menu items include fried wonton cashew, vegan ricotta raviolis with red onion and garlic marinara, and a vegan hearts of palm lobster roll with tomato cucumber salad.

Camera added that the eatery's name "symbolizes what we’re trying to do: a clear focus and objective to be the best and focus on what we think is really important, especially with a lot of the politics revolving around vegan food."

The Toad Style space will be decorated with old kung fu posters and also features a backyard, which the owners hope to open in the near future for additional seating.


Anyone near this place and want to review it? If so, contact me.

[GeneChing]

You know, it would be an excellent promotion for the Kung Fu Panda Noodle Shop if they sent the Associate Publisher of Kung Fu Tai Chi (http://www.martialartsmart.com/19341.html) on a complementary press cruise to review this fine new establishment.


Kung Fu Panda: First a movie, now a cruise ship restaurant (http://www.usatoday.com/story/travel/cruises/cruiselog/2015/07/31/kung-fu-panda-cruise/30926883/)
Cruise Log
Gene Sloan, USA TODAY 9:06 a.m. EDT July 31, 2015

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(Photo: Zero Lu )

Forget celebrity chefs. The latest star to get a restaurant on a cruise ship is a make-believe panda.

Royal Caribbean on Thursday unveiled the first restaurant on land or sea themed around Kung Fu Panda, the DreamWorks Animation flick about a panda named Po who aspires to be a kung fu master.

Added to Royal Caribbean's eight-month-old Quantum of the Seas, the Kung Fu Panda Noodle Shop serves dim sum, noodle bowls and traditional Chinese desserts in a family-style setting. Items are priced a la carte at $2 to $5 a plate.

The eatery debuts as Quantum of the Seas transitions to a vessel aimed primarily at the Chinese market. After an initial season of sailings out of the New York area, it has spent the last two months sailing around the globe to Shanghai, where it arrived this week.

Quantum now will be based in Shanghai year-round offering three- to eight- night itineraries to Japan and Korea.

At 168,666 tons, Quantum is the third largest cruise ship ever built and boasts such groundbreaking features as a deck-top ride into the sky and a bar with robot bartenders. It can hold nearly 5,000 passengers.

USA TODAY Cruise reported live from Quantum's maiden voyage from Southampton to New York. Click through the carousel at the top of this story for a deck-by-deck look at the vessel's public areas. The gallery below offers a glimpse at some of its swankiest suites.

[GeneChing]

Okay, okay. Not a real food truck. But it should be... ;)


Beer with Kung Fu schnitzel? Britain's Beer Alliance outdoor ads poke fun at street food (http://www.campaignlive.co.uk/article/beer-kung-fu-schnitzel-britains-beer-alliance-outdoor-ads-poke-fun-street-food/1361298)
Added 10 hours ago
by Grace French

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British Beer Alliance: digital ads encourage drinking beer with an array of unusual foods

Britain's Beer Alliance, the umbrella body representing the beer industry, has launched a new series of digital outdoor ads as part of its £10 million 'there's a beer for that' campaign.

Devised by creative agency SapientNitro, the ads are aimed at reigniting Britain’s love for beer and highlighting the drink's versatility with various foods, even with those as leftfield as 'Kung Fu Schnitzel' (a fictional food brand to illustrate the modern popularity of fusion street food).

The campaign launched yesterday (24 August) and for the next five weeks ads will appear on digital billboards across London, Birmingham and Manchester.

The ads will appear in the late afternoon and early evening in train stations, high streets and roadsides to coincide with passersby deciding what and where to eat.

Mark Hunter, SapientNitro's executive creative director worked alongside creative team Edward Copeland and Lee Williams. Dan Burn Forti was the photographer and Mindshare handled the media.

Hunter said: "Food and drink are such a huge part of British culture, so with Britain's Beer Alliance we looked to create an integrated story across media channels and digital to show how beer in all of its flavours and styles can really add to the enjoyment of a meal out or at home."

[GeneChing]

I enjoyed this article. Tam touches on a lot here. Although I'm such a banana that Mac & Cheese is more of a comfort food for me personally. :o


How it feels when white people shame your culture’s food — then make it trendy (https://www.washingtonpost.com/posteverything/wp/2015/08/31/childhood-friends-called-my-food-chinese-grossness-how-did-it-become-americas-hottest-food-trend/?tid=sm_fb)
My family's food went from 'Chinese grossness' to America's 'hottest food trend.'
By Ruth Tam August 31 at 6:00 AM Follow @ruthetam
Ruth Tam is a writer based in Washington, D.C., where she web produces for The Kojo Nnamdi Show.

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Ngau lam is Cantonese braised beef brisket, made with at least seven spices. (Ruth Tam)

When I’m craving comfort food, I’ll take my father’s ngau lam over mac and cheese any day. Although it takes the better part of a day to prepare, his Cantonese braised brisket stew always soothes my stomach and my soul.

I love the cooking process almost more than the flavor. My father cuts a square of cheesecloth and adds cinnamon, star anise, cloves, peppercorn, ginger, orange peel and a sweet root with no English name to its center. He ties it into a neat bundle and lets me hold it to my nose before dropping it into a rich broth in which brisket, tripe and tendon simmer for hours until tender.

Before all the ngau lam ingredients converge in a giant pot, the brisket, tripe and tendon must be blanched. It gives off a hot, heavy stench that permeates every room of the house and adheres to every fiber.

My childhood home in suburban Chicago always smelled like whatever we were cooking. Visiting us meant cloaking yourself in the scent of haam daan ju yoke beng, a dish of steamed pork and salted egg, or the perfume of mapodoufu, tofu and minced pork with a spicy chili and fermented black bean sauce.

I didn’t mind the smells growing up because I wasn’t aware of them. That is, until a high school friend declared my house smelled of “Chinese grossness.”

The comment clung to me like the smell in my home. My embarrassment hit a peak when my father installed a 5-foot-long fish tank in our family room so he could steam fish at home — extra fresh. I tried to pretend the blue fish swimming around in the murky green water were pets, but the lack of tank accessories gave away our true intentions, stunning my white friends.

My hunger for my family’s food was overpowered by my desire to fit in, so I minimized Chinese food’s role in my life and learned to make pasta instead. Little did I know that Americans would come to embrace the dishes and cooking styles that once mortified me. The Cantonese foods of my childhood have reappeared in trendy restaurants that fill their menus with perfectly plated fine-dining versions of our traditional cuisine. In some cases, this shift has been heartening. But in too many others, the trend has reduced staples of our culture to fleeting fetishes.

The shame associated with immigrant foods (until they become foodies’ favorites) isn’t unique to me or Chinese dishes. In her new book, “Maangchi’s Real Korean Cooking,” Korean cook and YouTube star Maangchi writes fondly of Korean soup soy sauce. In South Korea, all of her neighbors would boil their own. In the United States, though, the soup was received differently:

“I remember boiling my Korean soup soy sauce when I lived in Missouri, and my apartment manager knocked on my door. ‘What’s that smell? I got a complaint from your neighbor.’ I was so embarrassed that I didn’t make soup soy sauce again for a long time, even after I moved back to Korea.”

Even now, as an accomplished cook in New York City, Maangchi doesn’t boil soup soy sauce in her home. Instead, she takes it to a creek at the base of the Henry Hudson Bridge and boils it in a portable gas burner “where no one will complain.”

This experience is so universal that it recently became canonized in pop culture. New York chef Eddie Huang retold the story of his daily lunchroom shaming in a scene from “Fresh Off the Boat,” an ABC sitcom based on his memoir. When young Eddie takes a carton of noodles out of his lunchbox, his white classmates react with disgust: “Ying Ming’s eating worms! Dude, that smells nasty!” Back at home, Eddie demands his parents start packing him “white people lunch.”

The lengths to which immigrant families have gone to hide the way we feed ourselves break my heart. But something has changed. In cities big and small, Asian dishes and flavors have become popular among foodies at chic eateries. Foods that were once considered too strong, too spicy, too smelly or too obviously-from-an-animal for my white friends are now on Restaurant Week menus nationwide.

A month ago, I saw a kimchi burger on the menu at Macintyre’s, a new bar in Washington’s upscale Woodley Park neighborhood. It’s just two miles north of Drafting Table, which sells a duck-and-hoisin-sauce grilled cheese. And a few blocks from there is Masa 14, which features crispy chicken wings and meatballs on its “Dim Sum” menu. Downtown, Wolfgang Puck’s The Source offers lobster bao buns and “Chinoise-style” chicken salad.

In one way, this is a positive change. Now that I’ve gotten over my fear of stinking up my kitchen, the growing number of Asian grocery stores means I don’t have to visit home to get ingredients for homemade Chinese food. Greater acceptance of international eateries allows immigrants, professional chefs and otherwise to explore their culture and dual identity proudly, instead of behind closed doors or at the edge of the Henry Hudson Bridge.

Gravitating toward “new” cuisines is understandable, and when done well, immigrant food can provoke discussions about personal history and shared diasporas. I’ve seen this happen at restaurants such as China Chilcano, which describes the history of Chinese and Peruvian fusion that influences its menu, a bare minimum that many restaurants ignore.

But while some eateries get it right, the United States’s take on “ethnic” food often leaves a bad taste in my mouth.

Recently, I discovered I can order bone broth, like my grandmother used to make, in New York City — the same way I would order a cold-pressed juice.

“2015 is the year of bone broth!” the “Today” show declared in January. “These days, the hottest food trend is a steaming cup of soup.” The morning show touted bone broth as a newly discovered wonder food of “Paleo dieters and wellness enthusiasts,” making no mention of its grounding in Chinese culture.

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A soup version of Cantonese braised beef brisket. (Ruth Tam)

In the United States, immigrant food is often treated like discount tourism — a cheap means for foodies to feel worldly without leaving the comfort of their neighborhood — or high-minded fusion — a stylish way for American chefs to use other cultures’ cuisines to reap profit. The dishes of America’s recent immigrants have become check marks on a cultural scavenger hunt for society’s elite. One conspicuous example is an upcoming eatery in Washington’s Petworth neighborhood that packages discount tourism and high-minded fusion into one menu. The as-yet-unnamed restaurant seeks to re-create Southeast Asia’s “expat experience” — not for Asian residents in D.C. but for D.C. residents who crave the feeling of visiting Asia with other foreigners.

“When you travel in Southeast Asia, you have two experiences: the cultural experiences with the temples, food, and people, and then a phenomenal traveler’s culture, too,” chef Alex McCoy told Washingtonian. “That’s the inspiration for this place. We want to introduce people to Thai cuisine, but frame it in the eye of a traveler.”

This cultural appropriation stings because the same dishes hyped as “authentic” on trendy menus were scorned when cooked in the homes of the immigrants who brought them here. Fashionable food from foreign cultures may satisfy a temporary hunger, but if you’re trying it for shallow reasons, you’ll be culturally unfulfilled in the long run.

Instead of attempting to expand our palates with best-restaurant lists and foodie fads, we should find deeper ways to explore the diversity of dishes that have come to the United States.

We need food writers like Monica Bhide, who appreciate not only diverse tastes, but also the cultures that produced them. We need more cookbook authors like Maangchi, who documents traditional recipes so fans of Korean food can participate in culinary rituals. We need more publications like Lucky Peach, which treats immigrant food with the same complexity that is bestowed on the all-American burger. And we need more films like “The Search for General Tso” that examine our relationship with “ethnic” food.

Americans are increasingly interested in where food is sourced. Surely, that interest should extend to a meal’s cultural roots as well as its biological origins.

My dad’s ngau lam is not gross, but I never want it to be given the “fad” treatment. You should try it the way he likes to prepare it — after he blanches the cow stomach, adds the bag of spices and lets it cook for hours.

The best meals are more than the sum of their ingredients; their flavors tell the stories of the rich cultures that created them. When the same respect is afforded to immigrant food as traditional “American” food, eating it will sate us in more ways than one.

[PalmStriker]

:D I'm a brisket hound, not surprised the Chinese Cuisine Police have arrested this dish for questioning. Great article, great to hear her setting the record straight.

[ShaolinDan]

Nice article. As a professional, I can totally relate, especially seeing as I've been stealing what I learned in China for my own cooking. ;) Actually the same thing happened to my mom in school when she brought her mom's Syrian cooking in for lunch. :)

[GeneChing]

https://www.youtube.com/watch?v=xrZHsaRuwpM

I must make a point to try this place out next time I'm near Redwood City.

[PalmStriker]

:) Great video add, looks fantastic! I would think with the name they've chosen they will be booked solid. Chinese food is such an addiction! No Mercy from these chefs.

[GeneChing]

Ninja Japanese Steakhouse worth the drive (http://www.sheboyganpress.com/story/life/2015/09/08/ninja-japanese-steakhouse/71873180/)
Brian Bernier, for Sheboygan Press Media 3:47 p.m. CDT September 8, 2015

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(Photo: Chef Bernie)

If you’re looking for not only delicious Japanese Food but also an entertaining night out with friends or just the two of you, make Ninja Japanese Steakhouse the destination restaurant the next time you think about going out.

Ninja Japanese Steakhouse opened up at 944 E. Paradise Dr. in West Bend over four years ago. And because of Lichai Chen’s success in West Bend, he opened up another location in Menomonee Falls about two years ago.

I visited Ninja Japanese Steakhouse about a year and a half ago with my family, three days before my wedding. We were so impressed, I canceled my rehearsal dinner plans at another place and we set them up at Ninja.

I don’t know of too many Japanese steakhouses in the area besides Milwaukee and Appleton, but there's one thing that sets this one apart from the others. In addition to having an entertaining dinner cooked for you at one of their large hibachi tables by talented Japanese chefs, you can also sit down at a sushi bar and have them cook or roll out fresh sushi to order. They also offer dining room seating and a bar.

We chose the dining room so that we could get great pictures of our entrees as well as catch up with my daughter, who was in from out of town. When sitting at the hibachi tables, it would be hard to accomplish either goal because of the excitement and fun the chef provides.

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Ninja Japanese Steak House offers freshly made Japanese cuisine and unique sushi creations. (Photo: Chef Bernie)

Our first item, which we chose because we knew it would come out quick, was the crab rangoon. These tasty morsels were hand rolled and served with a sweet chili sauce. A perfect way to start the evening.

I was in the mood for their tartar because I remembered how delicious it was at our last visit, but I wanted to try something different since they offer about 20 sushi options and cooked appetizers. Sophie, (who I found out later was the manager), stopped by our table to see how the crab rangoon tasted.

I let her know it was delicious but I was having a hard time choosing another appetizer. She recommended going off the menu with one of the specials of the night, the sushi dumpling. How could I resist the recommendation of wontons filled with spicy tuna and eel and drizzled with a spicy sauce?

This appetizer was a little different than what I would have imagined it to be, it wasn’t a whole piece of yellow fin tuna but instead was ground tuna. Still, the combination with the sauce was awesome.

Our next goal was to choose from the huge list of different sushi, sashimi, raw or cooked special rolls. They have something for everyone, whether it is the tempura shrimp or chicken, teriyaki beef, salmon, or scallops. I don’t think that there is a combination of food with vegetables with various wraps that they haven’t thought of.

Our first roll to split was the James Bond roll. The presentation of everything we ate was a work of art, but I think this roll was the best in both taste and presentation.

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Ninja Japanese Steak House offers freshly made Japanese cuisine and unique sushi creations. (Photo: Chef Bernie)

The James Bond roll was stuffed with spicy crab meat, avocado inside and out, with seared salmon, garlic mayonnaise and masago, then finished with a basil olive oil. I guess they name this the James Bond roll because of the excitement that your taste buds are having when eating it.

The next roll we tried was the ninja roll. I figured it was named after the restaurant, so would have to be good.

This creation consisted of shrimp tempura with cream cheese, eel, and avocado, drizzled with their special eel sauce over the top. I must have never tasted fresh eel until I ate at Ninja Japanese Steakhouse, because the other eel I’ve tried in the past tasted so fishy. The word that best describes this entrée is yummy. Perfect for the person that isn’t into raw fish.

The next roll we tried as amuse-bouche, to try to neutralize all the tastes in our mouth. We chose the oshiko roll to do that.

http://www.gannett-cdn.com/-mm-/8ef9e7eee19ab0332f70178521f69f540f1eec1a/c=6-0-4602-3456&r=x383&c=540x380/local/-/media/2015/09/08/WIGroup/Sheboygan/635773058675722937-IMG-0807.JPG
Ninja Japanese Steak House offers freshly made Japanese cuisine and unique sushi creations. (Photo: Chef Bernie)

This roll was Japanese pickles that were wrapped in white rice and then wrapped in seaweed. The pickles were actually orange and tasted great. The presentation of this roll was outstanding.

We couldn’t decide whether dessert was an option or if we should try one more roll. The vote was 3-0 to go for one of the sushi rolls, and what better way to end the night, but with the amazing roll.

The amazing roll consisted of raw tuna, avocado and fresh cucumber inside of spicy yellow fin tuna. This roll was served with two different dipping sauces as well as wasabi and ginger. The roll tasted similar to other sushi I have tried in the past, but I could tell the quality was top notch.

When I caught back up with Sophie at the end of the night, I asked her why she thinks Ninja Japanese Steakhouse is so successful.

Her response was short, “we serve authentic great food." She said they buy their fish from True World Distributors, and when I looked up True World up online, I could see why the owner chooses them for his restaurants. True World’s mission is “to provide customers with a superior level of service and the freshest, safest, and tastiest product available.”

No wonder my experience here was one that I think you should take the time to drive to. They offer three different lunch specials, a takeout special called the bento box dinner and dinners for children under 12.

To contact Ninja Japanese Steakhouse go to www.ninjajapanesesteakhouse.com or call 262-338-4888.

Brian Bernier, aka Chef Bernie, is a private in-home chef, organic farmer and food blogger who lives in Sheboygan. He can be reached at Brian@BerniersBistro.com. Visit his website at FreshStepFood.com.

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Ninja Japanese Steak House offers freshly made Japanese cuisine and unique sushi creations. (Photo: Chef Bernie)

There's actually a Gilroy Ninja Sushi (http://gilroyninjasushi.com/) place just outside the SF Bay Area. I've driven by it a few times. Maybe I've posted it here before. As much as I love ninjas (http://www.martialartsmart.com/ninja-styles.html), I just have this resistance to eating at a place named after assassins who were poison specialists.

[GeneChing]

This restaurant serves a ****tail called the Shaolin Sword. I hope it doesn't catch on because it sounds like a horrible drink with no connection to Shaolin beyond being based on an Asian liquor. The Shaolin Sword should be made with bai jiu (http://www.kungfumagazine.com/forum/showthread.php?60794-bai-jiu).


Banyan Bar + Refuge brings new flavor to a familiar space (http://www.bostonglobe.com/lifestyle/food-dining/2015/09/22/banyan-bar-refuge-brings-new-flavor-familiar-space/F8L0cvPGnczPW5S91RMrHP/story.html)

http://c.o0bg.com/rf/image_960w/Boston/2011-2020/2015/09/18/BostonGlobe.com/Lifestyle/Images/Boghosian_23dinpic6_LIFE.jpg
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
Warm lobster bun with honey-miso butter and pickled sea beans.

By Devra First GLOBE STAFF SEPTEMBER 22, 2015
Years ago, when I was away at college, my parents rented out our family home and moved temporarily overseas. While they were gone, I returned for a visit to the town where we lived. Naturally, I drove past our house, maybe more than once. The kids in the yard were strangers. I had the key in my pocket but I couldn’t go in.

How strange it felt. I hadn’t thought about it since, until I ate at Banyan Bar + Refuge in the South End — more precisely, in the former Hamersley’s Bistro. The open kitchen is where it always was, but Gordon Hamersley in his baseball cap isn’t among the chefs. Joined at the bar by my editor, she points out the spot where we celebrated after I lucked into a job writing for her. Most of the people surrounding us are those kids in the yard. It doesn’t matter that others played here before. This space is theirs now. Restaurants are the worst and best settings for nostalgia.

Because this isn’t Hamersley’s anymore — doesn’t look like it, doesn’t feel like it — and that is how it should be. Banyan is a restaurant for today, the flavors inspired more by Asia than Europe, the menu offering a smorgasbord of small plates instead of appetizers and entrees, the drinks emphasized as much as the food. (Expect to read some variant of these sentences often in the coming months. Banyan ushers in a boom of restaurants serving Asian-inspired small plates, with Hojoko, Little Big Diner, and Tiger Mama hot on its heels.)

Cream-colored walls and wood beams have been replaced by a Russel Wright palette of chartreuse and gray, walls covered in vertical floor-to-ceiling branches, nestlike twig chandeliers hanging from above. The brick patio is quite as lovely as ever.

The slightly Gothic aesthetic of the twig chandeliers is the only thing that might lead one to connect it with sister restaurant The Gallows, located a few blocks away. Also behind Blackbird Doughnuts, owner Rebecca Roth Gullo and right-hand man Seth Yaffe are expert at creating businesses that are entirely distinct yet also just what the neighborhood needs. (Disclosure: Gullo recognized me each time I visited.)


BANYAN BAR + REFUGE
★ ★ ½
553 Tremont St., South End, Boston, 617-556-4211. http://www.banyanboston.com

Suggested dish:
“Takoyaki,” pig tails, grilled corn, duck confit crispy rice, whole fried fish.
Prices:
Dishes $5-$25. Larger plates $27-$39.
Hours:
Dinner Sun-Wed 5-11 p.m. (bar until midnight), Thu-Sat 5 p.m.-midnight (bar until 1 a.m.). Patio until 11 p.m., weather permitting.
Noise level:
Hip-hop of a certain volume, but conversation possible.
Credit cards:
All major credit cards accepted.
Handicap accessibility:
Wheelchair accessible.

They brought in chef Phillip Tang, formerly of the excellent East by Northeast in Cambridge, where he served modern, local versions of Chinese dishes. He previously worked at the likes of Lumiere, T.W. Food, and Hungry Mother, and his family runs A&J, a well-known dim sum restaurant in the D.C. suburbs. His food at Banyan is a continuation of that at East by Northeast — handmade mantou buns and dumplings, plenty of pickles, a harmonious coexistence among sweet, sour, and spicy flavors. But here it has much wider reach and much greater breadth. East by Northeast was tiny, with a menu that showcased a handful of dishes. Banyan’s menu is easily twice that size.

It begins with snacks, worthy accompaniments to sassy house ****tails like the Supreme Leader (Thai chile-infused vodka, coconut, and lime) and the Shaolin Sword (barrel-aged shochu, pomegranate seeds, and “trust,” which turns out to be some sort of Calpis-esque yogurt syrup). On tap: Painkillers and an Old Fashioned flavored with umeboshi and yuzu. There’s also sake, wine, and beer, but the drink no one can seem to resist is the Kirin slushie, beer topped with a frozen cloud of more beer. It’s a gimmick, but it’s fun.

Fried pig tails, however, are the real deal — succulent little nubs in a deeply savory garlic and black bean sauce. Wontons are filled with a pork mixture, then served with lashes of smoked tahini and chile oil, along with slices of fried jalapeno; the flavors are wonderful, but the dumpling skins are a bit thick. “Takoyaki” come in quotation marks because these fried spheres are made from calamari rather than the traditional Japanese octopus (“tako”). They are rich with aioli and a sweet soy glaze, topped with waving flakes of smoky bonito. The dud in the “snacks” category is the “delicious” chips and dip, a glorified take on potato chips and onion dip our servers push hard one night.

http://c.o0bg.com/rf/image_1920w/Boston/2011-2020/2015/09/18/BostonGlobe.com/Lifestyle/Images/Boghosian_23dinpic1_LIFE.jpg
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
Takoyaki,” calamari topped with bonito.

A dish of raw fluke plays so lightly with the flavors we know from “Asian chicken salad” — cashews, oranges, a soy-ginger vinaigrette — we don’t even recognize them. The fish is strewn across the plate with the citrus, matching cool slice for cool slice, sprinkled with warming chile oil. A more blatant play on salad riffs on the Caprese, combining tomatoes with burrata, tofu, tahini pesto, and black vinegar. It’s a great idea that falls short in execution, the tofu gritty and tasteless, the tomatoes not summer wonderful.

Tang and crew generally do right by vegetables. Smashed cucumbers, while not particularly smashed, are light and refreshing with lemon balm and pickled watermelon rind. The ubiquitous grilled corn on the cob gets its wow factor back, thanks to whipped coconut, toasted coconut, and togarashi spice. Half a grilled avocado is drizzled in garlic aioli and heaped with pickled daikon, carrots, and jalapenos, served with fingers of garlic bread. It looks like a stuffed baked potato and tastes like a banh mi, the pickles light and bright and crunchy, the aioli thick and rich.

One of the best dishes on the menu falls somewhere between Korean bibimbap and Persian tahdig — a flattened round of rice, top kernels crunchy from contact with high heat, piled with shreds of duck confit, corn, scallions, pickled daikon, and a soft-cooked egg, decorated in squirts of gochujang-spiked ketchup. But noodles, a forte of Tang’s at East by Northeast, are a disappointment — mostly in terms of their absence. They are featured in just one dish, a cold one that incorporates peaches, eggplant, sesame vinaigrette, and lemon balm. It sounds wonderfully refreshing, but even in the heat of summer it falls short, the flavors failing to come together. Perhaps winter will bring more and better examples.

http://c.o0bg.com/rf/image_1920w/Boston/2011-2020/2015/09/18/BostonGlobe.com/Lifestyle/Images/Boghosian_23dinpic5_LIFE.jpg
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
New York strip loin and scallion pancakes.

Where there are too few noodles, there are too many buns: filled with lobster, fried oysters, pulled pork, or beef tongue, in addition to whatever bun-related specials might be offered on a given night. The lobster bun is served warm with honey-miso butter and excellent pickled sea beans, but the lobster itself comes in small, dry pieces rather than big bites of claw and tail. A cross between Chinese red-cooked pork and pulled pork fares better, with green cabbage slaw.

It all leads up to the “larger” category — big plates designed to feed everyone at the table. Slices of New York strip loin are dolloped with garlic-kimchi butter, served with more daikon pickles and spicy bean paste; the scallion pancakes on the side are doughy and bland. A whole fried fish is expertly done, the meat juicy, the presentation full of exciting flavors — spicy lime sauce, Sichuan peppercorn salt (not noticeably mouth-numbing), and ginger-scallion relish.

There is but one dessert: sesame cream puffs drizzled in salted miso caramel. There is no roast chicken. There is, however, a platter of fried chicken with potato salad, preserved lemon chimichurri, and furikake. Welcome to Banyan Bar + Refuge.

★★★★ Extraordinary
★★ Excellent
★ Good
★ Fair
(No stars) Poor

Devra First can be reached at dfirst@globe.com. Follow her on Twitter @devrafirst.

[GeneChing]

I just heard about this a little too late. Bummer. It sounds like a lot of fun.


Chinese-Themed Pop-Up ****tail Series Called Tiger and Crane Popping Off Next Week (http://sf.eater.com/2015/10/30/9646096/tiger-and-crane-chinese-****tail-pop-up-series)
by Noelle Chun Oct 30, 2015, 2:17p @noellechun

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Noelle Chun Samuel Houston and William Tsui are Tiger and Crane.

It's a four-part series starting Monday night that brings together kung fu, ****tails, dim sum, and Monkey King.

In the continuing trend of pop-ups across San Francisco, there is a new craft ****tail pop-up series called Tiger and Crane quietly opening up in the East Bay this Monday, November 2 — and with kung fu references, steaming baskets of dim sum, and a classic Chinese Monkey King theme to boot. The ****tail brains behind the series are William Tsui (former bar manager at Jasper's Corner Tap and Kitchen) and Samuel Houston (former bar manager at three-Michelin-starred Saison). The duo worked together in previous pop-ups with Manresa chef de cuisine Mitch Lienhard and are known for incorporating unusual kitchen tactics to create unique ****tail ingredients.

This time, they're taking over Itaba, a sushi bar in Piedmont on Monday for one night only from 7 p.m. to when supplies last. Monday's pop-up, with operations run by Raymond Gee (Jasper's) will feature three original ****tails ($10 each) and hot plates of dim sum from Tsui's family friend — har gow (steamed shrimp dumpling), siu mai (pork hash dumpling), and a vegetarian dumpling ($5 each) — as well as cold bottles of Tsingtao Chinese beer. You can just show on up to get in on the fun.

Tiger and Crane is named after a classic kung fu movie from the '70s in which two styles of martial arts — strength and elegance — have to come together to achieve a goal. It's a fitting name for a pop-up series that is taking the ever-popular craft ****tail trend and bringing it to sometimes-forgotten Asian restaurant bars across the Bay Area, a setting not particularly known for ****tails right now. The pop-up series is themed to four mythical and beloved Chinese classic novels. The first theme for the pop-up is "Journey to the West," the well-loved fantasy about the Monkey King. "In the Monkey King story, he is bringing the scriptures across the bridge," Tsui said. "That's like us, except that instead of scriptures, we're bringing bomb ass ****tails." Each of the ****tails represents a different aspect of the Monkey King stories and incorporates ingredients that are common in Asia:

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Samuel Houston's The Dragon King Collins. Photo: Noelle Chun

The Dragon King Collins is a tall and frothy combination of fortune cookie-infused Bombay Sapphire gin, Old Tom gin, matcha-infused rum, green tea simple syrup, fresh lemon juice, and soda, topped with coconut milk and a dousing of matcha powder as garnish.

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William Tsui's Somersault Cloud is named after the Monkey King's ride, which allows him to jump huge distances. Photo: Noelle Chun

The Somersault Cloud is shaken with cognac, egg white, coffee-infused Taiwanese grade B honey, and lemon.

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The Defiance of the Emperor is a clarified milk punch. Photo: Noelle Chun

The Defiance of the Emperor is a milk punch with scotch, gin, black tea, grapefruit, cantaloupe juice, cinnamon bark, black sesame, and demerara sugar syrup, all put through a clarification process using cream and coconut milk.

After the "Journey to the West" this Monday, the duo will run pop-ups tied to other Chinese classic stories familiar to many Chinese families (keep checking this Facebook event (https://www.facebook.com/events/781003222009745/) for future dates and locations). This includes "Water Margin," the story about 108 bandits who form an army; "Romance of the Three Kingdoms," which is a historical military novel that dramatizes the epic warriors who fought during China's feudal period in the first century; and "Dream of the Red Chamber," a steamy romance novel. Houston and Tsui will make a unique menu of ****tails to pair with each distinct theme, saving the Red Chamber for last. For them, the theme is a little sentimental, a little tongue-in-cheek, but also about expressing their style in a fun forum; it's meant to be less serious and more of a creative exercise. "This is about the journey," Houston told Eater. "But it's also saying, ‘Welcome to us.'"

[GeneChing]

Another ninja restaurant. I might have to split the ninja restaurants out into their own indie thread.


My friend the ninja (http://www.nationmultimedia.com/travel/My-friend-the-ninja-30277837.html)
YO****AKA TSUJIMOTO
THE JAPAN NEWS/YOMIURI
ASIA NEWS NETWORK January 29, 2016 1:00 am

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At the Ninja Akasaka restaurant in Tokyo, customers are served by "ninja."
http://www.nationmultimedia.com/new/2016/01/29/travel/images/30277837-02_big.jpg
An Italian tourist is instructed on how to throw shuriken at Shinobiya Asakusa Ekimise in Tokyo.

Japanese businesses cater to foreign tourists’ fascination with these mercenary fighters

On arriving, I'm guided by a man dressed in black through a concealed door in the wall to a narrow path on the other side. After passing a "waterfall for training ninja" along the way, I stop to put my hands together in a ninja pose. When I say "Nin!" a drawbridge appears and I soon found myself in a space that appears to be a legendary land hidden far from human eyes.

Welcome to Ninja Akasaka, a theme restaurant in the Akasaka district of Tokyo.

Due to the dramatic way that guests are received and the entertaining menu, the restaurant is popular among foreign visitors.

Ninja are known across the world as exotic Japanese heroes widely depicted in anime and films. In 2015, nearly 20 million people from abroad visited Japan. Many of them wanted to see ninja, and some Japanese businesses are catering to their desire.

The Akasaka restaurant has 27 private rooms, each modelled after a stone house. The menu, in the form of a hand scroll recording secret ninja techniques, includes such ninja-themed dishes as crackers in the shape of shuriken throwing stars and turban shells whose operculum, or lid, is blown away when a fuse is lit. While eating, diners are entertained by a magic show performed by a magician dressed as a high-ranking ninja.

The restaurant was opened in 2001 and thanks to being mentioned in many guidebooks and on TV programmes overseas, draws more than 20,000 patron from across the world every year. About 40 per cent of its customers are foreign tourists.

"I heard about this restaurant from a friend of my wife," says a man in his late 50s who came from Switzerland with two family members. "My daughter is thrilled to be here because she likes ninja."

Some foreign visitors want to buy ninja-related souvenirs while in the land of the ninja.

Shinobiya Asakusa Ekimise is one such store established to serve them. The store opened in 2012 in a building near Kaminarimon gate in Asakusa, Taito Ward, Tokyo. Shinobiya's operator, who initially had stores only in the Kansai region, selected Asakusa as the site of a Tokyo store because the area is known as a magnet for foreign visitors.

The Asakusa store sells more than 3,000 items, such as shuriken and makibishi caltrops made from rubber or iron, model swords and ninja outfits. It also sells items ninja historically never used, such as sai and nunchaku, both of which are traditional weapons used in Okinawan martial arts.

According to the store manager Toru Oyagi, sai and nunchaku are considered to be ninja weapons overseas because they are used in the US animated series "Teenage Mutant Ninja Turtles."

"They are here because people want them," he says with a grin.

At the store, visitors are given a chance to throw an iron I at a target two metres away.

One Italian tourist has a hard time getting the shuriken to stick in the target even after Oyagi instructs her on how to throw the weapon. "It's difficult for me," she says.

In October, governors and mayors of prefectures and cities associated with ninja came together in Tokyo to inaugurate the Japan Ninja Council to look into tourism and regional vitalisation through ninja. The prefectures are Mie, Shiga, Kanagawa and Saga, which are associated with such ninja schools as Iga, Koka and Fuma.

The governors and mayors attended the inauguration wearing ninja outfits. "We'll make ninja brands and promote the ninja boom," said Mie Gov. Eikei Suzuki, the first chairman of the council.

The U.-made anime "RWBY," which was created with inspiration from ninja and Japanese martial arts, was screened at movie theatres in Japan late last year. The anime features a team of four beautiful girls who grow up to wage a battle of survival in a world filled with evil forces. In the story, Ruby, one of the girls, wields a large scythe-like weapon, and Blake, another girl, wears a ninja-like black outfit.

"It's a landmark 'reverse invasion' that has opened a new era for anime exchange between Japan and the United States," says Dan Kanemitsu, a translator of many Japanese anime and manga.

"RWBY" has been viewed more than 70 million times since it began streaming on its official channel on YouTube in 2013. The anime was conceived and produced by Rooster Teeth Productions and directed by Monty Oum, who died in February last year at 33.

Kanemitsu says when he saw the anime's trailer in 2012, he felt Oum had a firm grasp of Japanese martial arts and ninja techniques.

But according to Kanemitsu, although Oum loved and was deeply involved with Japanese anime, he developed and depicted his own world in his work.

Japan has optimum conditions for anime production, such as freedom of expression, new styles constantly emerging and a large number of fans. More foreign creators as talented as Oum will enter the Japanese anime industry from now on and contribute to enriching the world of anime, Kanemitsu says.

"Colourful Ninja Iromaki" is now being produced after being selected by Animetamago 2016, a project for training young talented animators sponsored by the Cultural Affairs Agency.

In the story, Himeno, a third-grader, moves to the countryside, where she meets three ninja. Each ninja has a special technique and a signature colour, and each has multiple alter egos. Like colours of paint, when alter egos blend, new ninja emerge, producing different signature colours and techniques. The ninja team up to save Himeno and her family from a crisis.

"Mixing colours makes a different colour. The idea of the story was based on this phenomenon," says the anime's director, Kentaro Kobayashi.


THREADS
Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Ninja Museum (http://www.kungfumagazine.com/forum/showthread.php?70112-Ninja-Museum)

[Napitenkah]

If I went into a restaurant, called Kung Fu, and they had pictures of Bruce Lee. Primarily or exclusively.
I would probably leave, as that would indicate they didn't really have an in depth erudition of Kung fu.

[SPJ]

Watch out for food with poppy seed powder in China.

:eek:

[GeneChing]

Too bad Tiger Claw's (https://www.tigerclaw.com/home.php) TN office is in Knoxville. That's the other side of the state of TN from Nashville.


Kung Fu Saloon headed for Nashville Midtown (http://www.tennessean.com/story/money/2016/02/16/kung-fu-saloon-headed-nashville-midtown/80452196/)
Lizzy Alfs, lalfs@tennessean.com 4:39 p.m. CST February 16, 2016

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(Photo: Courtesy of Kung Fu Saloon)

Bar and arcade Kung Fu Saloon is headed for Nashville’s Midtown this summer in the company’s first expansion outside of Texas.

The bar plans to open at 1921 Division St. in a building purchased for $3.5 million last year by Michael Lohmann, one of the directors of ABC’s “Nashville” TV series. The 5,800-square-foot building sits on roughly a third of an acre and is steps away from popular Midtown bars Rebar, Winners and Losers.

Kung Fu Saloon was founded in 2009 in downtown Austin and the company has since expanded to Dallas and Houston. A second Austin location is slated to open at the end of February, said Kung Fu Saloon co-owner Chris Horne.

“(We opened) the kind of place we thought we could enjoy hanging out at and it was much more successful than we ever could have imagined,” Horne said.

Horne said the ownership group was drawn to Nashville for its music scene, nightlife, colleges and young professional population. The group looked at real estate for about a year, working with broker John Maxwell of Baker Storey McDonald Properties. Horne said they also considered a location in the Lower Broadway area.

“One of the things we always look for is cohesive bar districts, which is exactly what Midtown/Division Street is. … We will be close to other good, popular operators and we really believe in the synergy that is created in that environment,” Horne said.

The Nashville bar will have a large outdoor patio, skee-ball lanes, semi-private karaoke rooms and about 20 vintage arcade games, from NBA Jam to Ms. Pac-Man and Centipede.

Horne said the bar will serve Asian fusion pub food, including its signature cheeseburger egg rolls with spicy Sriracha ranch.

There will be 24 beers on draft with a mix of local, regional and national brews. A full sake bomb menu will pair different beers with sake.

Horne said the Nashville location will have similarities to the Texas Kung Fu Saloons but the design has been “completely rethought.”

“It’s important to us to keep it fresh so every time we design a new location we really go back to the drawing board and start over. We’re very excited about the design theme of this location,” Horne said.

The Nashville bar will employ about 40 to 50 people.

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A rendering shows the interior of Kung Fu Saloon, slated for Midtown in late summer. (Photo: Courtesy of Kung Fu Saloon)

Kung Fu Saloon’s expansion has not come without growing pains. In June 2015, the company reached a settlement with the U.S. Department of Justice following allegations of racial discrimination against patrons. The legal flap centered around the bar’s enforcement of dress code policies in Texas.

The settlement required Kung Fu Saloon to implement changes to policies and practices, including posting and enforcing a non-discriminatory dress code policy and monitoring bar employees for signs of discriminatory behavior.

Kung Fu Saloon’s arrival in Nashville comes while several other out-of-town bars are preparing to open in Music City, including Chicago-based Headquarters Beercade and San Diego-based Moonshine Flats.

Reach Lizzy Alfs at 615-726-5948 and on Twitter @lizzyalfs.



Hope the TN bouncers (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant&p=1280700#post1280700) are better. :o

[GeneChing]

Best entry so far. How could any Kung Fu fan ever pass this place by?


Toad Style: Bed-Stuy’s Kung Fu-Themed Vegan Restaurant Is Everything You’d Want It to Be (http://www.bkmag.com/2016/03/11/toad-style-bed-stuy-vegan/)
BY MARIAN BULL 3.11.16. 2:05pm

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Let’s get it all out of the way: Toad Style is a kung fu-themed BYOB vegan restaurant in Bed-Stuy.

Sure, that’s a lot going on in one little space on Ralph Avenue that’s easy to miss, tucked among barber shops and bodegas. It sounds like a joke you’d hear on a show that makes jokes about Brooklyn: next week, Abbi and Ilana get into a fight about UTIs at a punk rock Caribbean takeout spot in Lefferts Gardens! But it’s a case of life being way ahead of art at Toad Style, a quirky little neighborhood spot that popped up this winter and has become both a reliable takeout option for locals and a fun little trip for anyone who is interested in trying buffalo-fried cauliflower and barbecue jackfruit sandwiches washed down with kombucha ($5) or a Bud Light tall boy (market price) off the Gates J/Z stop. (For those not versed in the ways of kung fu movies: Toad Style’s name comes from the 1978 movie Five Deadly Venoms, which follows five kung-fu fighters, each with their own animal-themed style.)

Once inside, you’ll see a takeout courier shuttling in and out over the course of your meal, creating a slow sort of background rhythm. You’ll also find an old-school kung fu movie playing on a television perched so high it’s almost impractical to watch, unless you’re the person behind the counter; for diners it’s more décor than entertainment. There’s an arcade game (not kung fu-themed) in the corner, too, which I’ve never seen anyone play and which was recently broken. Fitting, maybe. On the walls you’ll find a few framed movie posters that are charmingly still creased from old folds, and photos behind the counter of what looks like a mix of friends and actors, a slapdash mood board of sorts punctuated by a sign that reads “VEGAN ASSASIN.” The cracks at Toad Style’s edges are reassuring, here to remind you that we are not in Williamsburg, that this is not some shiny hip thing. Its casual vibe is nothing contrived. By the register you can pick up animal rescue stickers for free.

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The wall not taken up by the kitchen is lined with benches and tables, a seating area chill enough that you can sit and read something by yourself without squinting or feeling like another party will be rushing you out. Here you’ll find groups of friends lingering over canned beer from the bodega across the street, mothers encouraging tiny sons to finish eggplant parm sandwiches, solo readers picking at scraps. It’s a good place to catch up with a friend or suss out a casual date in a pocket of Bed-Stuy not well known for those activities.

Like a crinkled Mortal Kombat poster, the food here is unfussy and comforting and mostly exciting. There are daily soup and entree specials and a kale salad that feels like an obligation, because Toad Style’s sandwich menu is the true main event. Vegan sandwiches are a tricky enterprise: You’re usually relegated to a patty or some sort of meat substitute or just “hummus ‘n’ things,” but here, most sandwiches feel special and carefully thought out. The grilled cheese squishes a house-made, almond-based cheese—which, paired with sliced tomato, lays somewhere between melted cheddar and mayonnaise, and you’ll like it—amid slices of white bread griddled to a glossy gold in fake butter. Skip the veggie burger—a bit too bready, in both filling and bun—and opt instead for the Casino Dog, well spiced and slathered with appropriately aggressive levels of yellow mustard and swaddled amongst caramelized onions in a soft-crisp baguette, not a bun.

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The real highlight is the báhn mì, where you have ultra-bright wisps of pickle and crunchy baguette and fat oyster mushrooms and three sauces (one creamy, one spicy, one earthy) all slamming up against each other in a happy little mosh pit of a sandwich. (More punk rock than kung fu, but okay!) Most of the sandwiches here are of that particular size where you tell yourself you’re going to eat half and take the rest home for tomorrow’s lunch, and then you don’t. Their prices max out at $11, so any splurge is a small one.

But you should still order at least one round of sides, of which there are many. There’s the fried cauliflower, rubbed in a spicy-creamy sauce then doused in a batter laced with highly potent amounts of black pepper—it makes the sort of crunchy-spicy armor that fried chicken dreams of. One order per table should be mandatory. There are the “pizza fries,” which you could maybe call a vegan, Italian take on poutine: a moundy of nubby skin-on fries are weighed down by a layer of tangy-sweet mushroom-tomato sauce, then scattered with blobs of nut-based “ricotta.” The fried pickles are a little too big for their britches—too much spear, not enough batter—but come with a punchy little horseradish sauce you’ll be spreading on everything else you ordered.

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Themed restaurants can so often veer into the territory of kitschy, usually due to an overcommitment to the chosen theme. Here, the tinges of martial arts are mostly aesthetic: no bad puns laced into the menu, no questionable outfits forced on the staff. It’s just a vegan restaurant opened by people who are really into kung fu, and somehow it works, because one assumes that this stretch of bed-stuy doesn’t have the highest real estate prices and because vegan food—particularly the casual, affordable, comfort food-y kind—has always been mildly subversive, often carried on by wackadoos. (No offense! Consider, of course, the always-emphasized punk rock roots of Brooks Headley’s vegan cooking that’s winning hearts and minds at Superiority Burger in the East Village.) And vegan or not, themed or not, a local BYOB spot where dinner doesn’t have to cost you $15 is a blessing. May all our neighborhoods be so lucky. One can only hope that Scorpion Style comes next.

Toad Style: 93 Ralph Avenue, Bed-Stuy

[GeneChing]

Tai Chi Jianbing Brings Popular Chinese Street Snack To Outer Sunset (http://hoodline.com/2016/06/tai-chi-jianbing-brings-popular-chinese-street-snack-to-outer-sunset)

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Tai Chi Jianbing Owner Cheng Hu makes a jianbing. (Photo: Fiona Lee/Hoodline)
Fri. June 3, 2016, 3:46pm

Screen shot 2015 12 01 at 7.51.41 am by Fiona Lee
@moderntime

2445 Noriega St., San Francisco, CA

Jianbing, the savory crepe that's a highly popular Chinese street snack, is making its way to San Francisco—and with the arrival of Tai Chi Jianbing, adventurous Outer Sunset eaters can be the first to try this delicious treat.

Made fresh in humble stands across China, jianbing is both soft and crispy, a contrast in textures that delights its many fans. Originally from Shandong Province, the dish has a history that can be traced back to the Three Kingdoms period (220-280 A.D.)

Jianbing can be made with assorted batters, including millet and mung bean, but the most common mixture is made of wheat flour. After the fresh batter is spread across the cooking surface, an egg is cracked and cooked in the middle of the pan. Common additions include a crisp, fried layer of dough, as well as scallions, cilantro, and spicy sauces.

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A jianbing street stand in Beijing. | PHOTO: FIONA LEE/HOODLINE

Despite the popularity of other common Chinese street foods, like dumplings and buns, jianbing has yet to make a splash in San Francisco. But Tai Chi, which is opening on Sunday as a pop-up inside Osaka Imai (2445 Noriega St.), hopes to change that.

While jianbing is often eaten as a breakfast food, enterprising vendors in China have also set up near busy nightclubs or construction sites. “People in China eat jianbing every day,” explains co-founder Cheng Hu, a Shenyang native who's lived in San Francisco for eight years. “As more Chinese people have come to the Bay Area, they say they really miss it.”

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Making a jianbing on the streets of Beijing. | PHOTO: FIONA LEE/HOODLINE

The Tai Chi Jianbing pop-up will carry classic jianbing, as well as varieties with chicken, beef, or ham. Prices will range from $8-$20, depending on what customers add to their meal.

While that may seem steep for a street food that runs the equivalent of a dollar or two in China, Hu explains that that there are pressures regarding the price of sourcing top-notch ingredients.

“We want our customers to eat healthy, and we really care about food ingredients and the environment,” he said. "We work closely with local farms ... Most Chinese restaurants use ingredients that might not be the best quality. We want to change that perception, by using high-quality ingredients." He hopes that as Tai Chi Jianbing takes off, prices will be lowered through volume.

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A finished Tai Chi jianbing. | PHOTO: FIONA LEE/HOODLINE

To help spread the word about jianbing, Hu and Tai Chi Jianbing are also planning a food truck later this year, with a similar model to the pop-up. He plans to take customer feedback on the various jianbing into account, refining the company's offerings.

“Each jianbing will be unique,” Hu says, “but we guarantee that each one will be delicious.”

Tai Chi Jianbing will be open for business on Sunday, June 5th, from 10am-2pm at Osaka Imai (2445 Noriega St.). The pop-up will operate for 30 days.

Editor's note: This interview was conducted in English and Mandarin.

This looks great. I haven't had good jianbing in years. I'll have to check this out next time I'm in the sunset...

[GeneChing]

Next time you're in NZ...maybe some of you are in NZ?


Shaolin Kung Fu Noodle Balmoral (https://www.theurbanlist.com/auckland/directory/shaolin-kung-fu-noodle-balmoral)

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636 Dominion Road
Mt Eden, 1041 NZ
09 623 6298

OPENING HOURS
SUN 11:30AM - 11:00PM
MON 11:30AM - 11:00PM
TUE 11:30AM - 11:00PM
WED 11:30AM - 11:00PM
THU 5:00PM - 11:00PM
FRI 11:30AM - 11:00PM
SAT 11:30AM - 11:00PM

THE DETAILS
CUISINE Chinese
SERVING Lunch Dinner Late Night Take Away
GET SOCIAL
"We serve the best fresh handmade noodles in New Zealand!"

MAY WANG, CO-OWNER
THE VERDICT
THE MENU
If you’re serious about noodles and delish Chinese eats, look no further than Balmoral’s Shaolin Kung Fu Noodle. Located on the corner of Dominion Road and Rocklands Ave, the bustling eatery has built a reputation for dishing up the best noodles in Auckland.

Step inside the quirky eatery and you’ll be greeted by cosy bright orange booths and tabletops covered with cartoon imagery. Yup, you’ll be slurping down noodles with the likes of Hello Kitty, The Powerpuff Girls and Elmo.

Behind a glass screen, the kitchen skirts the dining area and is where the real magic happens. If you watch the chefs busy at work, it quickly becomes apparent where the restaurant gets its name from.

The chefs—or should we call them martial artists—chop, whack and slap the ingredients in a kung fu fashion. All the noodles are made by hand with the chefs martial artists pulling, chopping and rolling the fresh noodles for their respective dishes. Dinner and a show? Don’t mind if we do!

The art of kung fu originates from Shaolin in the Henan province of China, and is also where owners Mike Xu and May Wang come from. They’ve been dishing up traditional Chinese food in Auckland for six years and have four restaurants across the city. Balmoral aside, you can also get your fix in Auckland Central, Howick and Albany—yuss!

Shaolin Kung Fu Noodle’s extensive menu (don’t say we didn’t warn you—it’s huge) is divided in sections with chicken, lamb, beef, seafood and vegetarian dishes all making appearances.

You can’t visit without ordering some of their famous noodles. If you like your noodles rolled and fried, go for their Xinjiang lamb noodles served with cabbage, tomatoes and chives. As for pulled noodles, their goji berry lamb dish with vermicelli, tofu and red dates is not to be missed. Spice lovers can’t go past Kung Fu Noodle’s signature dish of hot and spicy beef noodles. The sliced noodles come with beef and bok choy and will set your mouth on fire! Rest assured, the friendly folk are more than happy to alter the dish to suit your taste buds.

There’s so much more than noodles, though! You’ll be tearing your hair out trying to decide between chicken wonton soup, Chinese lamb burgers, steamed buns and—of course—dumplings.

It’s no secret us Aucklanders love dumplings and Shaolin Kung Fu Noodle will cater to your cravings. You can order them steamed, poached, pan fried or in sour soup. Pan fried is our go-to with the dumplings arranged to fill a pan before being flipped and served like a dumpling pancake (yes, please!). They’re filled with the likes of lamb and fennel, chicken and corn as well as beef and celery.

Wash your meal down with complimentary green tea or try their chilled coconut milk drink with tapioca pearls—it’s a fave of ours! If you’re feeling particularly adventurous, they also have a green bean drink starring mung beans.

Visit with your significant other for a cheap and cheerful meal or round up your squad and attempt to eat your way through the menu. The humming restaurant is often brimming with patrons but fear not—there’s additional seating upstairs. However, make sure you arrive with an empty tummy because one thing’s for certain: you won’t leave hungry!

Image credit: Kellie Blizard for The Urban List

[GeneChing]

The first sentence says it all. ;)


Kung Fu Cantina kicks into Clemson (http://www.thetigernews.com/timeout/kung-fu-cantina-kicks-into-clemson/article_d54edb84-6d8a-11e6-8ea4-e7b1f209dccc.html)
Wesley Skidmore, Contributor 6 hrs ago

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Photos provided by Kung Fu Cantina via Facebook

Although disappointed by the lack of actual Kung Fu, the Kung Fu Cantina is a scrumptious new addition to downtown Clemson’s food scene.

Walking in, you’ll notice the open space, the low-profile color scheme and the massive capacity space.

“We try to offer American favorites with a regional twist,” said Mike Gillman, the general manager of the Cantina. “It’s not your typical bar food; we offer things from different parts of the world.”

The menu ranges from appetizers and salads to mix-and-match tacos and vegetarian tostadas. I happened to get the tostada and was not disappointed. My initial thought was “Wow, those are some teeny, tiny tacos.” But, after finishing, I was surprisingly content and realized the initial disappointment was merely due to the massive US portions that usually leave me stuffed to the point of comatose. On the other hand, my friend got a power salad bowl and had trouble finishing it because of the size. So, for all appetites and tastes, Cantina can satisfy.

As for the ambiance, two thumbs up. Although the constant commercials for Kung Fu movies may seem like the restaurant is trying just a little bit too hard at first, after seeing Jackie Chan defeat the bad guys for the sixth time, it holds a certain charm. Also, the music was absolutely fantastic when I visited. Usually downtown restaurants cater to the top 40 taste of Justin Bieber and Meghan Trainor. But Cantina played throwbacks as well as up and coming songs on the more underground stations. The ambiance really benefited from the lack of “my sign is no, my number is no," playing on repeat.

In terms of community life, there’s often a shortage of fun downtown activities for under 21-ers, but fear not. Kung Fu Cantina will offer trivia every Monday at 8pm starting the second week of September. But, for those who fall into the legal drinkers category, there’s plenty to do as well. Kung Fu offers many specials on drinks such as discounts for national dog day, a themed ‘80s night and eight-dollar margarita pitchers on Monday.

As for downsides, the prices are a bit of a stretch on a college budget. When asked what a weakness of the restaurant was, Gillman said, “We’re just a little off the beaten path. People don’t know about us, but they also don’t see us.”

So, for those looking for food, fun and trivia, head down to Kung Fu Cantina right behind the Campus Copy Shop and try out the sure-to-be-soon Clemson favorite.

Clemson is in SC, fyi.

[GeneChing]

Ooooh, I luv Jianbing. Next time I'm in GGP near the botanical gardens, I must check this out.


Eat Up
Tai Chi Jianbing brings Chinese crepes to San Francisco (http://www.sfchronicle.com/food/eatup/article/Tai-Chi-Jianbing-brings-Chinese-crepes-to-San-9683927.php)
By Anna Roth October 4, 2016 Updated: October 4, 2016 12:04pm

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Cheng Hu rolls up a jianbing (Chinese crepes) at Tai Chi Jianbing in S.F. Photo: John Storey, Special To The Chronicle Photo: John Storey, Special To The Chronicle Cheng Hu rolls up a jianbing (Chinese crepes) at Tai Chi Jianbing in S.F.

If I were a betting woman, I’d put money on jianbing becoming the next big food trend. The eggy northern Chinese crepe has recently taken New York by storm and is now making inroads in the Bay Area. You can find them in a few places around San Francisco, the East Bay and the Peninsula, but some of the best and most consistent can be found at a pop-up called Tai Chi Jianbing, where Cheng Hu is making organic versions of the street food he grew up with.

Jianbing was once described to me as a “Chinese Crunchwrap,” which is as neat an explanation as any for the savory snack, which gets its crispiness from fried wonton wrappers. They start with a ladle of thin batter made from mung bean, soy bean and all-purpose flours, spread thinly onto a circular griddle in the manner of a dosa or French crepe.

When the dough has set a bit, Hu cracks two free-range eggs on top and scrambles them slightly, then sprinkles them with chopped green onions, cilantro, cumin, red pepper flakes and black and white sesame seeds. The crepe is then flipped over, and Hu applies chile-garlic and thick soy sauces as well as the fried wonton squares, and toppings like frankfurters, dried tuna and barbecued pork.

Finally, Hu folds the crepe around the fillings, making for a neat little packet that displays the scrambled eggs, herbs and spices on the outside, and inside contains all the meaty, saucy bits between crisp wonton layers. One is enough for a breakfast or lunch, or a hearty snack shared between two people.

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Photo: John Storey, Special To The Chronicle Photo: John Storey, Special To The Chronicle Jay Jay Muits with baby George watches Cheng Hu make jianbing at Tai Chi Jianbing, his pop-up in the Inner Sunset of S.F.

Hu, 29, started making jianbing because he couldn’t find any restaurant in the Bay Area that was serving them to his satisfaction. He grew up in the city of Shenyang in northeastern China, near the Korean border, and went to college in Indiana before following his girlfriend to San Francisco.

But he didn’t lose his taste for dishes like jianbing, which are a daily part of life on the streets of northern Chinese cities like Shenyang and Beijing. Hu started making them and other elusive native dishes at home; then his girlfriend encouraged him to try a pop-up.

He consulted with a jianbing master in Beijing and launched his pop-up, Tai Chi Jianbing, in June on Noriega in the Outer Sunset. In September, he moved the pop-up to its current location, at Nabe, a popular hot pot restaurant at Ninth and Irving in the Inner Sunset. There, Hu sets up his crepe stand nearly every morning, right in front of Nabe’s floor-to-ceiling front windows, and hopes that curious passersby in the busy corridor will give the unfamiliar food a try.

Mostly, he’s happy to bring local eaters a new food to obsess over. “I think people in San Francisco really like new things,” he says. “I’m really trying to give the American customer a new image of Chinese food.”

Anna Roth is a freelance writer in San Francisco. Email: food@sfchronicle.com Twitter: @annaroth

What: Traditional crepe ($8.50), tuna rousong crepe ($10), warm soy milk ($3.50)

Where: Tai Chi Jianbing at Nabe Restaurant, 1325 Ninth Ave. (at Irving Street), San Francisco, (415) 215-9385. www.taichijianbing.com

When: 9 a.m.-2:30 p.m. Tuesday-Sunday

[GeneChing]

https://www.youtube.com/watch?v=W687ha_h4Fc

[GeneChing]

http://media.phillyvoice.com/media/images/Chiang_Kung_Fu.2e16d0ba.fill-735x490.png
Han Chiang, owner of Han Dynasty in Old City.
JANUARY 11, 2017

Demand high for eccentric Philly chef's new 'Kung Fu Cooking Club' (http://www.phillyvoice.com/eccentric-philly-chef-reveals-start-free-kung-fu-cooking-club/)
BY MICHAEL TANENBAUM
PhillyVoice Staff

In a city filled with fun things to do to fill your time, the quirky owner of Old City's beloved Han Dynasty has an offering you might not be able to resist, assuming you can ever make the cut.

No, it's not free "Mandarin Trump," the orange chicken concoction Han Chiang started promoting last August when the 2016 presidential campaign was in full swing. Just for the memories, you might want to revisit the hilarious ad he posted on Facebook at the time depicting your next president.

This time, Chiang wants to teach you how to cook, because we're nowhere near as good as we all think we are at making Asian stir fries. If we can admit that, we are truly opening our minds to a world of positive Chianges.

In addition to helping Philadelphians cook, Chiang wants to expose us to Kung Fu films in all their classic, action-packed glory. Please excuse his foul language in the Facebook post below. He's just excited for your new life and thankful for all of your support.


Han Chiang (https://www.facebook.com/hanchiang1220/posts/10210391140827739)
January 9 at 11:18pm ·
Friends, life is too short to let all the media drama bother you. If you are stressed, it's very very bad for u. U gonna ****ing die early!!!!😤😡☠️ Let it go and focus on some positive ****s!!!
I'm starting a free club call Han's Kung Fu Cooking Club. I teach u how to cook and watch my favorite Kung Fu movies. Every time each person will be handed a cooking assignments. For example: cook for someone in need, someone you love, ur fav wawa cashier/hoagista, or want to kick the **** out of...We're gonna stay positive, and if anybody brings up mother ****ing trump. U will be banned!
Our first meet will be the 30th this month at 6pm in old city. We will take 44 people. Pm me and ill reply a number back to u. Pls honor ur reservation.
Ultimately, I hope we can use our Kung Fu cooking skills at food events to raise money for charity. This is a famous Chinese proverb: 功德無量. It means, help people and people will respect u. In Buddhism, it will find u peace.
Another reason I'm doing this is to give back to my fans. I'm so honored that you guys supported me all these years!!!! U don't have to do charity if ur too busy....... come in and drink with me if don't want to cook...... come and eat some free ****!!!


"Ultimately, I hope we can use our Kung Fu cooking skills at food events to raise money for charity," Chiang continued. "This is a famous Chinese proverb: 功德無量. It means, help people and people will respect u. In Buddhism, it will find u peace."

In all seriousness, Chiang has got to be full of wisdom that will make you proud to live here and grateful for the people who bring joy to your life.

The problem, for now, is that Chiang's first session is booked solid with 44 people. You're not getting in there. But it's all good. Chiang is working on what it will take to expand the club.


Han Chiang (https://www.facebook.com/hanchiang1220/posts/10210403408174415)
20 hrs ·
Thanks everyone for the great feed back and support! Unfortunately the requests r overwhelming. We r all booked up for this month. I'll release another day very soon. Stay tuned...... for the people that got a number already. I need some help organizing.

MICHAEL TANENBAUM
tanenbaum@phillyvoice.com

I don't think I could learn to cook with Kung Fu movies playing. I'd be too distracted. :o

[GeneChing]

The New York Chef With a Killer Bruce Lee Connection (http://www.adweek.com/creativity/beatrice-inn-angie-mar-bruce-lee/)
The Beatrice Inn's Angie Mar is among Food & Wine's "Best New Chefs" of 2017
By Richard Horgan|2 days ago

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Wildwood House Ltd.

It’s a side note that will almost certainly be mentioned whenever the topic of coverage is Beatrice Inn owner and chef Angie Mar. Once upon a time, her late aunt, Ruby Chow, employed in Seattle a waiter named Bruce Lee.

Yes, that Bruce Lee. The future martial arts star moved in 1959 from San Francisco to Seattle and, through a family friend, not only got a job at Ruby Chow’s restaurant but lived in a space above the establishment as well.

The Beatrice Inn’s Angie Mar is one of 12 chefs highlighted in Food & Wine magazine’s latest annual selection of “Best New Chefs.” From a media point of view, there’s another interesting bit of early history involving Lee’s time in Seattle. Per a reminiscence by high school friend and classmate James Demile:


Many times I went to meet Bruce so that we could work out only to be told that Bruce would not be allowed to leave until he had cleaned all the floors at Ruby Chow’s Restaurant. (Ruby Chow was Bruce’s American sponsor; Bruce lived upstairs over her restaurant and was required to sweep the floors every day.) Bruce also worked at the local newspaper, The Seattle Times, every Saturday night stuffing the comic section into the Sunday paper. …

We used to practice wherever was available at the time–basements, parking lots and in each others’ homes. It was during these dynamic sessions that Bruce developed his famous one and three inch floating punch, whereby he could generate sufficient power from a short distance to lift someone 200 pounds off his feet and knock him into a chair a short distance away.

Right below Mar in the Food & Wine scroll is Jay Blackinton, who earned his early stripes as a chef in Seattle by dumpster diving for ingredients and supporting himself as a bike messenger. Ruby Chow’s, by the way, was the first Chinese restaurant opened in Seattle outside of the Chinatown area. Lee’s time there was rough. From the book Bruce Lee: Fighting Spirit:


Lee was not exactly a natural at taking orders and there were daily complaints from customers about his attitude. His treatment of the other waiters and kitchen staff was not much better, and his relationship with Chow was one of open hostility. …

“I took care of him for four years,” said Chow. “I raised five children and I treated him like a second son. He was just not the sort of person you want your children to grow up like—he was wild and undisciplined, he had no respect.”

Richard Horgan @hollywoodspin
Richard Horgan is co-editor of Fishbowl.
Bruce was a lot of great things, but I never could imagine him to be a very good waiter...

[GeneChing]

Meet the Chef Who Says Kung Fu Saved His Life (https://www.houstoniamag.com/articles/2017/3/17/pokeology-chef-kung-fu-saved-his-life)
Pokeology owner Jason Liao on the life skills martial arts gave him and how novices can get started.
By Beth Levine 3/17/2017 at 11:25am

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Jason Liao as a youth in Houston.
IMAGE: COURTESY OF JASON LIAO

AS A KID, I USED TO WATCH KUNG FU MOVIES WITH MY GRANDFATHER—you know, before Kill Bill brilliantly revived the genre. I remember thinking, wow—they move with such precision, such grace and they totally kick ass. So when I talked to the guys at Pokeology and found out owner and pokéologist Jason Liao is deeply versed in martial arts, I had to know more. He graciously agreed to sit down with me for some insight into his background to share advice for novices interested in learning about this time-honored craft.

Liao’s interest in martial arts started early, at the age of 9. His family tree had a lot of practitioners and he always felt a desire to learn how to fight. From the ages of 9 through 14, Jason started learning the particularly esteemed Shaolin kung fu, which traces its origins to the Shaolin monastery over 1,500 years ago.

Flash forward to college, and Liao was studying Chinese wrestling and training in North Carolina with the special forces at Fort Bragg. After some time spent in the restaurant scene here in Houston, Jason returned to studying under his original teacher, George Ling Hu. He calls Ling his sifu, a term of great respect used to describe one’s teacher as both a master of the art form and a father figure. When Liao isn’t cooking, he’s working on his craft—he focuses on bajiquan, a form of martial arts known for its emphasis on short, powerful strikes—at a nameless, nondescript studio in Bellaire.

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George Ling Hu, Liao’s sifu in the Chinese martial art of bajiquan.
IMAGE: JASON LIAO

I asked Liao how much he trains, and his answer was simple: “Always.” His advice for newbies focused on four main points for those interested in martial arts to focus on.

Make sure you are getting into martial arts with right mindset. You are learning a combat skill, so be respectful of that.

The most challenging aspect for new students is the mind/body connection. It’s about the cause and effect between what is going on mentally and the physical rigors of practice.

Try to find the right instructor—he emphasizes this strongly. The community can be a little insular, so don’t be afraid to ask around, use word of mouth and be discerning.

Understand your purpose. As Liao says, “You are going to get out of your practice, what you put into it. So know what you want to put into it.” Done right, martial arts practice is a lifestyle, not just a way to learn how to fight.

Liao says martial arts has provided him with an inner moral compass and a pathway to navigate life. I asked him what advice he would give that 14-year-old boy who wanted to fight. “Life comes full circle, so teenage Jason was necessary for current Jason,” he said. “Always persevere.”

I've met Jason at Legends of Kung Fu (http://www.kungfumagazine.com/forum/showthread.php?69634-2016-Legends-of-Kung-Fu-amp-14th-World-Chin-Woo-Martial-Arts-Championship).

[GeneChing]

For the next time you're in Germany...


http://www.kungfu-burger.com/wp-content/themes/kungfu/images/logo.gif

Du hast mit deinem Clan einen Triumph zu feiern? (http://www.kungfu-burger.com/)
Das 36th Chamber ist ein gemütliches Séparée mit einer
flexiblen Tischordnung und bietet bis zu 18 Gästen Platz.

Do you wanna celebrate a Triumph with your Clan?
The 36th Chamber is a cosy separated room with
flexible seating for up to 18 guests.

Give us a shout:
reservation@kungfu-burger.com
031 352 36 36

http://www.kungfu-burger.com//wp-content/uploads/2013/03/36th-chamber-rubrik.jpg

[GeneChing]

But I felt I had to post this somewhere...



Dirty Chinese Restaurant video game's release cancelled after being slammed as racist (http://www.cbc.ca/news/canada/toronto/dirty-chinese-restaurant-video-game-cancelled-1.4343028)
Big-O-Tree Games 'would like to make a sincere and formal apology to the Chinese community'
CBC News Posted: Oct 05, 2017 10:44 PM ET Last Updated: Oct 05, 2017 10:44 PM ET

https://i.cbc.ca/1.4313357.1506705800!/fileImage/httpImage/image.png_gen/derivatives/16x9_620/dirty-chinese-restaurant.png
Dirty Chinese Restaurant, a video game that included offensive and racist stereotypes, will not be released, its maker says. (Big-O-Tree Games)

A Toronto-area video game developer has opted not to release its game Dirty Chinese Restaurant after it was slammed as racist.

The developer Big-O-Tree Games made the announcement on its Facebook page Thursday, saying the game was "not created with an intentional interest of inflicting harm or malice against Chinese culture."

"After careful consideration and taking the time to listen to the public's opinion we have decided it's not in anyone's best interest to release Dirty Chinese Restaurant. We would like to make a sincere and formal apology to the Chinese community," the post read.

News of the game's upcoming release prompted an outcry from politicians and public officials ranging from Markham, Ont., Mayor Frank Scarpitti and Markham Unionville member of the legislature Michael Chan to Ontario Premier Kathleen Wynne and New York congresswoman Grace Meng.

"I strongly condemn the Markham-based company that has created an inexcusably racist video game. I am appalled by its demeaning and offensive depictions of the Chinese community," Chan wrote in a statement last week.

The game's concept included players chasing after dogs and cats with a meat cleaver and running from immigration officials. The company said it would soon be made available on Apple and Android devices. An official release date hadn't been slated.

The company previously defended the game, saying it was simply satire.

"It has come to our attention that our small, independent game, Dirty Chinese Restaurant, has upset some people due to its content," it said. "Our game is mainly satire and comedy influenced by the classic politically incorrect shows we grew up watching, such as: South Park, All in the Family, Sanford & Son, Family Guy, Simpsons and Chappelle's Show. We also listen to Jay-Z."

On its website Thursday, the company said it would remove all marketing material related to the game from its social media "out of respect."

It also asked that the press "please respect our privacy at this time."

:mad::o

[Oso]

if it weren't often true...

https://www.local10.com/news/dirty-dining/miami-international-mall-restaurant-ordered-shut-for-second-time

this local station has this weekly series and I don't think I've ever NOT seen a Chinese restaurant on the weekly list.

I think I've seen a low end sushi place end up on it once. But, never a high end sushi or Japanese steakhouse.

and, of course, there are also plenty of other types of restaurants that make the list.

but, somehow, there is always at least one dirty chinese restaurant.

[GeneChing]

Sounds tasty...next time I'm in South Yarra...:rolleyes:


Now Open: Kung Fu Burger Arrives in South Yarra (https://www.broadsheet.com.au/melbourne/food-and-drink/article/now-open-kung-fu-burger-arrives-south-yarra)
Big burgers packed with Asian flavours on Chapel Street, with no tomato sauce or mustard in sight.

https://www.broadsheet.com.au/media/cache/0e/97/0e97b4fe42b295177a8a7ffb260647d5.jpg
Photography: Pete Dillon

Published on 13 November 2017
by KATE SHANASY

“Standard beef patties are about 150 grams,” says Truman Ng, who owns Kung Fu Burger with business partners Natalie Sam and Alvar Leung. The grass-fed beef patties at their new South Yarra burger joint weigh about 220 grams.

Apart from patty size, the flavours at this colourful new Chapel Street diner set it apart from other Melbourne burger spots: these are made with Chinese, Japanese, Korean and Thai cuisine in mind.

That means proteins including beef, chicken thigh, pork and tempura soft-shell crab seasoned with a Chinese five-spice blend placed inside dense, soft, white bread or black squid-ink buns. A vegetarian option uses a tofu patty with portobello mushroom.

“Our sauces are so important – we don’t use tomato or mustard,” says Ng. “Instead we have really flavoursome house-made relishes inspired by Chinese sweet-and-sour sauces, as well as Korean chilli, Thai herbs with lemongrass and ginger, and a yuzu-and-lime mayo for the crispy chicken burger.”

The menu also features Japanese takoyaki octopus balls; popcorn chicken seasoned with five-spice and Thai basil; and tacos.

“We’ve introduced the flavours of a Peking duck dish into our Peking pulled-pork taco and it’s really taken off with customers,” says Ng.

Ng had the idea for an Asian-style burger store while working at Sung’s Kitchen, a Mandarin restaurant near Queen Victoria Market.

“After a shift I’d get a late-night feed and the options at that hour were mostly greasy, cheesy American-style burgers,” says Ng. “One day I thought, ‘Why don’t I bring my expertise in Asian flavours to the burger and see what I can create?

“We’ve come up with all the flavour combinations and concepts ourselves with great help from Paul Zhao – the head chef at Crown’s fine-dining Japanese restaurant, Koko.”

Ng grew up and went to school in the area, so he’s familiar with Chapel Street’s late-night food offering.

“We love many of the local burger places, but believe our product is different,” he says. On Saturdays, Kung Fu Burger is open until 3am.

Elvin Tan designed the playful red and yellow 18-seat interior, which features a neon burger sign, banquette seating and a large graphic mural by local artist and illustrator Ning Xue. The restaurant’s logo pays homage to martial-arts film star Bruce Lee.

“Our heritage is from Hong Kong, so naturally we think Bruce Lee is the biggest legend,” says Sam.

“He was also the first man to merge different streams of martial arts together to create his own art in America,” adds Ng. “In a way, we’re imitating him by bringing Asian burgers to [Melbourne].”

Kung Fu Burger
355 Chapel Street, South Yarra
(03) 9043 3361

Hours:
Mon to Thu 11.30am–10pm
Fri 11.30–3.30am
Sat 12pm–3.30am
Sun 12pm–10pm

[GeneChing]

5th December
"Our chicken is safe to eat" Kung Fu Oriental Buffet responds to pink chicken claims (http://www.worcesternews.co.uk/news/15703053._Our_chicken_is_safe_to_eat____Kung_Fu_Or iental_Buffet_responds_to_pink_chicken_claims/)
Sebastian Richards

http://www.worcesternews.co.uk/resources/images/7145325/
http://www.worcesternews.co.uk/resources/images/7145343/?type=responsive-gallery-fullscreen

A NEW Worcester restaurant has insisted that its chicken was not served raw - after customers complained that it was pink.

Kung Fu Oriental Buffet, which opened in Cathedral Square in November, has been forced to defend its satay chicken on skewers after complaints from visitors.

Sarah Walker 23, from Malvern, posted a picture on Facebook saying that the chicken was raw, but the oriental restaurant has said that the pink is caused by its cooking method.

Since posting on Facebook, Miss Walker’s claim has been shared more than 1,100 times – and consequently will have been seen by thousands more people.

Miss Walker, who attended the restaurant with her brother who is a chef, her fiancee and brother’s partner said her brother bit into what he believed was almost raw chicken.

She said: “We informed the waitress and she went over to the manager, pointed at us saying ‘they’re moaning about the food’.

“Manager came over, was not shocked at all, said he’d make us a fresh one, we couldn’t stay and eat after seeing that so we left.

“He did not take the food off the buffet and as we left people were still taking it off the buffet and putting it on their plates.

“We left watching children and other customers stack the same food on their plates. I am so so shocked and terrified.

“People need to be aware of this. I’ve made a Facebook post about it that’s gone viral.

“I couldn’t believe how many people said that they had a similar problem.”

However, a spokesman for the restaurant said the chicken was not raw.

He said: “We would like to express our sincere apology to all the confusions that have been aroused.

“Our chicken is properly and safely cooked, as all the cooking processes are strictly following the standard procedures.

“The chicken would first be marinated with 10+ ingredients and then fried in 138C oil for three minutes. After that, the chicken will be deep fried in 160C oil for another two minutes.

“Customers’ complaints of the pink chicken are because of the special marinating ingredients used for this dish (satay chicken on skewers).

“The chicken is marinated with over 10 different ingredients, including peanut butter, satay sauce, turmeric powder, chilli powder, garlic powder, sugar, curry powder, onion, taro, galangal, eggs, oil, self-raising flour, corn-flour, cheese powder.

“Those ingredients are the causes of the pink colour, therefore, although the chicken looks pink, it is properly cooked and safe to eat.”



My first girlfriend was Sarah Walker. This isn't her obviously because she's less than half our age. :o

[GeneChing]

Not quite a Kung Fu Restaurant (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant), but next time you're in Japan and you want to do the ninja (http://www.kungfumagazine.com/forum/showthread.php?44568-Ninjas!) thing: Ninja Cafe Kunoichi (http://galtpop.jp/kunoichi/index.html)


One-day ninja experience (http://galtpop.jp/kunoichi/ninjaexperience/index.html)
be taught by a real ninja
8,000 JPY(120min)
Options
500JPY -
The original costume is rent for free, but you may pay for renting additional items and take a photo looking like an actual ninja!
http://galtpop.jp/kunoichi/images/activity/img.jpg

http://galtpop.jp/kunoichi/images/activity/thumbnail01.jpg
Sayaka Ohguri Profile
With over 20 years of combat martial arts training, our licensed instructor will pass his wisdom and knowledge on to the next generation so that they may learn the traditional fighting techniques and ways of the ninja at our Kunoichi dojo in Shibuya.

[GeneChing]

https://www.youtube.com/watch?v=xrZHsaRuwpM

I must make a point to try this place out next time I'm near Redwood City.

I finally got a chance to try this place yesterday. It was very good. It was authentic Sichuan style cuisine, with many nods to the standard American take on Chinese food. It has a complete menu including a decent vegetarian section with a wide selection of mock meats. They also offer brown rice. The walls are adorned with the White Garment Hall fighting monk murals from Shaolin Temple. That made me happy. There's also a nice trompe-l'œil mural on the back wall, which has a better facade than the front door actually, and that's probably where you'd park. I took my mom (who hates anything spicy) and my kid (who's not particularly into Chinese food but loves a good Mabo Doufu, which they do quite well) and we all enjoyed it. I will definitely go again the next time I'm in that 'hood.

[GeneChing]

"Kung Fu" for a Korean BBQ place. I guess Taekwondo (http://www.martialartsmart.com/tae-kwon-do-styles.html) BBQ doesn't quite have the same ring to it. :p


Kung Fu BBQ: Cool name, good food (http://www.smilepolitely.com/food/kung_fu_bbq_cool_name_good_food/)
January 25, 2018 / 7:00am / By Merry Thomas

http://www.smilepolitely.com/images/sized/images/uploads_thumbnails/19758/20180119_130047-800x400.jpg

Korean cuisine is one of the most delicious experiences you can have, especially when you have the opportunity to do a full Korean barbecue. While it can get quite expensive, if you have enough people with you it can cut the cost of the food considerably.

I have been to many Korean restaurants, and have even written about a couple, but I have never been to Kung Fu BBQ. A newer restaurant to the campus scene, Kung Fu BBQ offers a wide variety of food from grillable items to single serving dishes. I have been in the mood to try something new so I was looking forward to a trip there, though I was fearful that it would cost a painful amount of money that I currently do not possess (the holiday season was a hard one, folks).

Kung Fu BBQ, located in the former White Horse Inn, is set in a prime location. Students and community members can get to it easily and surprisingly the parking situation is not too bad, especially compared to virtually everywhere else on campus. You still have to pay, but I felt it was not a big deal.

http://www.smilepolitely.com/?ACT=33&f=20180119_130306.jpg&fid=25&d=19758

The interior was nice and spacious. The lighting was what you would expect from a place that used to be a bar, but the darkness did not take away from the aesthetic. Overall, it seemed really relaxed. My friend and I were greeted and taken to our seats quickly. The staff seemed very friendly and attentive, and when they gave us our menu they explained what the most popular dishes were to aid our search.

My first impression was that there were so many options. I knew off the bat that since there were only two of us, we did not need to do the grilled food. The cost of serving two people was a little high and it would have been too much food. Even though it was a bit overwhelming in the beginning, eventually my friend decided on the rice cake with shredded pork, and I opted for the spicy noodles with beef and chili soup, both at the reasonable price of $8.99.

I was warned by my server that the dish I ordered was very spicy, but what can I say? I enjoy a little heat. That feeling of when the corners of your mouth are on fire and when your nose is a drippy mess are some of the many joys of spicy food.

http://www.smilepolitely.com/?ACT=33&f=noodlesandbeef2.jpg&fid=25&d=19758

Our food arrived promptly and it looked pretty darn great. The best part was that there was so much of it. The smell my noodle soup was both rich and inviting, and there was definitely no skimping on the beef. The broth was spicy, but not as hot as I was hoping it would be. The way the waiter made it sound I thought it would be face melting, but sadly it was nowhere near what I was expecting. Despite this, it was still very good.

The noodles had an excellent flavor, mostly because it absorbed all the flavors of the dish. Sometimes when you get a soup with noodles, the noodles themselves are a gross, sodden mess. This was not the case for these noodles; they were a little firm which is just what I like.

The beef was cooked really well, almost comparable to pot roast. It was beautifully tender and very juicy, but maybe cut a bit too large. It would have been more pleasant to have smaller pieces throughout the dish. Despite that, I thought it was seasoned really well with the chili. There was also this really interesting pickled vegetable that looked and tasted exactly like pickle relish. It was strange but oddly enough it did not taste out of place. Considering all of the components, the dish was not too complex, but definitely tasted good. It was very rich, but I enjoyed it nonetheless.

http://www.smilepolitely.com/?ACT=33&f=ricecake2.jpg&fid=25&d=19758

The next dish also was a sizable amount. The rice cake with shredded pork looked amazing. There were a bunch of different vegetables like carrots, onions, and mushrooms, plenty of shredded pork, and it smelled heavenly.

I was expecting rice that was molded into a firm, cake like shape, but what I got was different. They were actually similar in size and shape of a sliced water chestnut, but the texture was something else. It was smooth and gelatin like, almost the texture of noodles in pad thai. It was an interesting contrast to the vegetables that were cooked to al dente. It was a good contrast that gave the dish a little more complexity.

The balance of the dish was interesting: I was expecting there to be a lot more spices, but it was pretty mild. That was not necessarily a bad thing because the flavors of the vegetables were able to stand on their own. The only disappointing aspect was the pork. The pork was good, but it was overpowered by all the other flavors. If the pork was seasoned a little more, it would have been better. The dish was also a bit too oily, possibly from the cooking oil. Despite this, it still was delicious.

Though I wish I had a chance to try the barbecue, I thought that the single serving food was well worth the price. With the good food and good atmosphere, I can see Kung Fu BBQ becoming a campus staple.

Kung Fu BBQ
510 E John St, Champaign
Tuesday-Sunday, 10:30 a.m. to 9 p.m.

All photos by Merry Thomas.

[GeneChing]

This place looks great but I wonder if the service is slow... :p



Cooking Taichi: A restaurant where Chinese cuisine builds community (https://thecitypaperbogota.com/dining/cooking-taichi-a-restaurant-where-chinese-cuisine-builds-community/19363)
By Richard Emblin -March 23, 2018 Photo: Richard Emblin
“My wife almost divorced me when she heard I was going to open an authentic Chinese restaurant in Bogotá,” remarks Kenny Tsui jokingly, as we spin a Lazy Susan, decked with small plates of scallions and shrimp-filled dim sum.

Seated in one of the private dining rooms of a two story house-turned-fine dining establishment, Kenny recalls the “craziness” of setting up a restaurant in an Andean city where the few references to Chinese cuisine were fast food outlets with ubiquitous sounding names. “I remember the reaction of my friends when they realized the food they were eating was prepared by a Boyacence,” remarks Kenny, who was born in Barranquilla and professes to “love all Colombian food.”

The son of Chinese immigrants that ran a business in the Caribbean port city – hence his thick costeño accent – Kenny grew up in Hong Kong from the age of 16 before moving stateside years later where he started an import-export company. Returning regularly to Colombia for business, Kenny finally established himself in the capital with his own family back in the 90’s, when the country was facing difficult times.

But, even though, as Kenny states, “Colombia runs through my veins,” the entrepreneur did miss his other country’s cuisine, and a restaurant that didn’t have the words Imperial or Chop Suey in its name. In 2012, Cooking Taichi opened its doors, combining a catchy Western word with Eastern philosophy.

As a black belt in the martial arts of Wing Chun (his childhood teacher in Hong Kong, the grandmaster of Bruce Lee), Kenny is also the Chinese community’s most visible representative, having been appointed President of the Colombian-Chinese Association sixteen years ago.

“Everybody comes for me for help. And I cannot refuse. Chinese people don’t understand a word of Spanish, and they are often prey of scammers and hustlers,” he explains. “Recently, I helped a group of Chinese with food and board while they waited to be deported back to China.”

“I just can’t refuse, I try to help everybody. There was a woman who had been living here for 18 years, and Colombian authorities had been renewing her Resident Visa every year, and the last time, they didn’t want to renew it without having grounds,” he explains.

https://thecitypaperbogota.com/wp-content/uploads/2018/03/kenny4.jpg
Kenny Tsui opened Cooking Taichi six years ago near the Parque 93.

As the Chinese community continues to grow in Bogotá, so too his mainland clientele that can order from a Mandarin-only menu, while local guests rely on the English-Spanish one. The difference between one and the other is not much, except for the degrees of spicy with which the food is prepared.

With Chinese New Year still being celebrated around the world, our Lazy Susan begins to turn. First up, spring rolls with sweet-and-sour sauce and fried dumplings. With these openers, Kenny’s six well-trained chefs begin to excite our senses, transporting us to Hong Kong through the ancient art of Chinese cooking.

Kenny is quick to point out that every item of furniture that adorns the restaurant, such as the stone inlaid wood cabinets, lacquered room shutters, and hanging lanterns originated in China. So too, the most important asset a Chinese restaurateur can have, chefs from different regions of a country where techniques and ingredients vary greatly.

Another dish that turns up at the center of our table are the prawns in garlic and chopped red peppers. They are outstanding with the right balance of spice versus flavor. All dishes are meant to be shared at Cooking Taichi, as is customary at a Chinese table.

Canton’s culinary landmarks include pork or prawn filled dim sum and steamed vegetables. Sichuan gives diners the spice, peppers, and stir-fry. But, don’t expect American-Chinese staples such as General Tso’s chicken at this establishment. Instead, as Kenny proudly states, the menu is as authentic as authentic comes, offering dishes from all the regions of China.

After a round of deep-fried crab won ton, we turn to the star of the meal – the signature Pekin roast duck, sliced in our presence by one of the chefs, and served-up with baskets of thin pancakes, Hoisin sauce, and julienne onions and cucumber. The duck, imported from Canada, must be ordered in advance as it takes up to five hours to roast, and as a ceremonial dish, it is to be shared with at least four dining companions. While the skin is served in thin pancakes, the remaining meat is later presented in bite size pieces with fried rice. The price for this succulent feast is $299,000 pesos.

Cooking Taichi is Kenny’s passion, and way to showcase the best of two countries. From the attentive Colombian service staff to the relaxed atmosphere in the main dining room, this restaurant feels like a home away from home.

If one has ever had the fortune to walk the streets of Wan Chai, Hong Kong’s bustling historic district, and sample the local food, then Cooking Taichi retains that old world charm, while doing its part as an honest ambassador of China’s culinary arts.

Restaurante Cooking Taichi

Cra 14 No.93-16.

Tel: 2569600 / 5304773.

[GeneChing]

Come on now. A ninja restaurant makes pay offs? There's a great B movie plot, right there. :p

Next time I'm in Roseville, I should check this place out.


Roseville's Ninja Sushi pays off tax liens (https://www.bizjournals.com/sacramento/news/2018/03/29/rosevilles-ninja-sushi-pays-off-tax-liens.html#i/8192672)

https://media.bizj.us/view/img/8192672/ninjasushi0111dm5006a*1200xx3892-2189-0-288.jpg
Steve Kwon, owner of Ninja Sushi and Teriyaki, stands in front of the stage at his Roseville restaurant.
DENNIS MCCOY | SACRAMENTO BUSINESS JOURNAL

By Mark Anderson – Staff Writer, Sacramento Business Journal
2 hours ago

Ninja Sushi and Teriyaki Inc., a large downtown Roseville restaurant cited for unpaid back taxes last summer, has had a federal lien released as fully paid.

The business was formally released from the lien on March 13, according to federal records.

Ninja Sushi had been hit with two federal tax liens last July. One was a citation of $68,939 for unpaid federal unemployment taxes and the other was $152,496 for employee withholding. Business owner Steve Kwon said at the time his former bookkeeper didn’t fill out the right forms, so the restaurant didn’t pay the taxes. At that time, he said he set up a payment plan.

The restaurant has more than 80 employees. It fills a massive 11,000-square-foot space that includes a stage, and features live music.

Kwon moved Ninja Sushi into the space at 238 Vernon St. after renovating it in 2016. It was five times larger than Ninja Sushi's previous location on Pleasant Grove Boulevard.

Prior to its occupancy by Ninja Sushi, the space at 238 Vernon was briefly the location of Sammy’s Island Bar & Grill, a concept licensed from rocker Sammy Hagar. It opened in 2012, closed 14 months later and was briefly reopened in late 2014 by Hagar’s two sons. It closed for the second and final time in February 2015.

Ninja Sushi is rated with four out of five stars on Yelp, based on 549 reviews.

We probably have enough Ninja restaurants to launch a separate indie Ninja restaurant thread by now. That still strikes me as an odd name for an eatery.

[GeneChing]

Asian AND Jamaican curries? This Kung Fu Restaurant (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurant) is so Shaolin Rasta (http://www.kungfumagazine.com/forum/showthread.php?58144-Shaolin-Rasta-the-37th-Chamber). :cool:



First Taste: Fist of Curry brings irreverent kung-fu fun to old Huron Room space (https://www.freep.com/story/entertainment/dining/mark-kurlyandchik/2018/04/05/review-fist-curry-huron-room/483355002/)
Mark Kurlyandchik, Detroit Free Press Published 7:01 a.m. ET April 5, 2018

https://www.gannett-cdn.com/-mm-/20ed563bacd7ff568ed202c39b8c3e3d8666e014/c=0-253-3825-5353&r=537&c=0-0-534-712/local/-/media/2018/03/30/DetroitFreeP/DetroitFreePress/636580268858693992-DZ5A1238.JPG
(Photo: Mark Kurlyandchik, Detroit Free Press)

A Kurosawa film plays on the bar's lone TV hanging above the painting of a clenched fist ostensibly belonging to Bruce Lee as I sip a cold Slovakian lager.

Dragonmead's Final Absolution is just $4 here, but I’m only waiting for carryout. There’s no need to go down that dark path, however good a deal it may be.

The place is decked out in ‘70s regalia -- all tan and mustard yellow and brown. I don’t recall any shag carpet, but it certainly wouldn't be out of place at Fist of Curry, where the aesthetic is decidedly disco-stoner conversion van.

It has been nearly two months since the folks who run Johnny Noodle King and Green Dot Stables — otherwise known as Inlaws Hospitality — quietly closed floundering seafood restaurant the Huron Room in southwest Detroit and revived it just three days later as a ‘70s-themed globetrotting curry slinger with a kung-fu kick.

Fist of Curry — a pun on the title of the classic Bruce Lee film "Fist of Fury" — launched at the corner of Bagley and 18th on Valentine's Day. The place is still getting its proverbial fighting stance down and tweaking its offerings. It may be too early to conduct a full review, but between one dine-in visit and one expansive carryout order, I've sampled almost the entire menu and found a lot more to like than in visits to its predecessor.

https://www.gannett-cdn.com/-mm-/dbecbd51535b93f7bfebb351072162caf64c59a9/c=0-0-5107-3840&r=x408&c=540x405/local/-/media/2018/03/30/DetroitFreeP/DetroitFreePress/636580268836541992-DZ5A1149.JPG
The interior of the new Fist of Curry restaurant in southwest Detroit, which suddenly replaced the Huron Room in February. (Photo: Mark Kurlyandchik, Detroit Free Press)

For starters, there's the concept itself. Sure, you can get both Thai-style and Japanese curries down the street at Takoi and Ima respectively or trek up to Hamtramck for its panoply of Indian, Pakistani and Bangladeshi offerings. But Fist of Curry is perhaps the first restaurant of its kind in metro Detroit to build its identity on the broader concept of curry itself, which originated on the Indian subcontinent thousands of years ago but has been exported around the world and altered regionally in fundamental ways.

The origins of chicken tikka masala, for example, are disputed, but the most widely accepted claim is that it was invented in Scotland, likely by a chef of Pakistani or Bangladeshi descent.

Fist of Curry's cardamom-forward tikka masala with either chicken or smoked tofu ($13) is already its most popular item, but there are much better options on the brief menu, which is split into five snacks, six curries, one rotating special, a couple of sides and two varieties of soft-serve ice cream.

Start with the cheese sticks ($6). This clever riff on mozzarella sticks employs melty halloumi cheese wrapped with fresh sage leaves in a crispy wonton roll. The result is lighter and less greasy than the traditional American bar variety and just might be the best thing on the menu. They come five to an order and are accompanied by a spicy tikka dipping sauce sans butter and cream, which allows the tomato and turmeric flavors to shine while being bolstered by a house-made ginger-garlic paste — a base for many of the curries here.

If there's one challenger to the cheese sticks, it's the curry-fried cauliflower ($7), another of the snack options. The florets are battered in rice flour and soda water for an almost tempura-like coating that's also gluten-free. It lends the florets a satisfying crunch despite being drenched in a sweet-and-sour-and-spicy Manchurian sauce. The garnish of cilantro and scallions adds an herbal element that rounds out the dish.

https://www.gannett-cdn.com/-mm-/c7a47dfbe30fb17b168b3d1f70bcc93ec5efce8b/c=0-0-5107-3840&r=x393&c=520x390/local/-/media/2018/03/30/DetroitFreeP/DetroitFreePress/636580268890205992-DZ5A1245.JPG
Jamaican jerk brisket curry ($16) from the new Fist of Curry restaurant in southwest Detroit. Mark Kurlyandchik, Detroit Free Press

The meat version made with chicken drumsticks ($8) is just as satisfying, while the lion salad ($8) deceives you with fresh herbs and hunks of English cucumber before sneak attacking with spice from both Thai and Hungarian peppers and a guajillo chile-infused vinaigrette.

Broadly speaking, the snacks are Fist of Curry's strongest offerings, while the curries themselves could use a little more coaxing in the depth department. (I'm going to make a controversial recommendation here and suggest a dash or two of MSG.) The long-grain basmati rice that accompanies each, on the other hand, is nicely cooked and worth noting.

Of the five curries I sampled, the soft-shell crab rose above the rest thanks to its Thai-inspired coconut curry that's bright with lemongrass and a dusting of sumac. There's crab paste and oil in the curry itself, but while soft-shell is in season, the whole crab is served on the side, lightly breaded and fried to crispy perfection. At $16, this dish represents the top of Fist of Curry's modest price scale.

The Japanese-inspired kare curry ($13) with pork katsu is another I'd recommend. The sauce starts with Japanese curry powder that's enriched with leftover pork juices from sister restaurant Johnny Noodle King and blended with sake, mirin, tamari and fresh Granny Smith apples. It's a silky and mild version of curry, perfect for heat-averse diners.

Other offerings include a smoked tofu curry ($12) that's both vegan and gluten-free, a meaty Jamaican jerk brisket curry ($16), a vegetarian saag halloumi ($12) that I also enjoyed and a rotating weekly special.

One of the biggest misses for me and evidently for a group of early online reviewers as well is the non-naan bread that's offered as a $2 side. The menu describes it as a house-made fry bread and the deep-fried gluten-free flatbreads that come out indeed have more in common with Navajo fry bread than soft, leavened naan -- a key component of so many good curries.

Executive chef and co-owner Les Molnar said he'd never attempt to make naan without a tandoori oven and is instead experimenting with a pizza dough-based flatbread brushed with ginger-garlic butter that will likely make it to the menu next month. That's a smart move and will likely stanch some of the criticism.

On the beverage side, Fist of Curry offers five house cocktails priced at $9 each that employ many of the ingredients you'd find in their curries, like a masala simple syrup. The beer list of nine drafts and 20 bottles and cans is well priced and includes a few surprises — like a nitro-draft Old Speckled Hen for $4 — among some usual suspects.

“Part of our motivation here is to expose people to what's out there," Molnar said. "I’m not some artisan savant when it comes to making curry yet, but we know we can make good food at an affordable price.”

Most important, though, is bringing new life to a concept that should've worked but never took off for a variety of reasons.

"Doing a smaller restaurant like this — Fist of Curry is between 40 and 50 seats — I think you can get away with having some niche fun over here when it comes to cuisine," Molnar said. "We just want to have fun at work. If we can make it as fun as possible and pass that energy on to the guest, that’s something we get a kick out of.”

If that's the goal, then this punny kung-fu curry shop may soon deliver a knockout roundhouse.

https://www.gannett-cdn.com/-mm-/4f8633544cc26436b579c4c11ed5742f8085e09d/c=0-320-3840-5440&r=183&c=0-0-180-240/local/-/media/2018/03/30/DetroitFreeP/DetroitFreePress/636580268819069992-DZ5A1213.JPG
A Jamaican bobsled cocktail ($9) from the new Fist of Curry restaurant in southwest Detroit features rum with strawberry and pineapple juice garnished with a whole baby banana. (Photo: Mark Kurlyandchik, Detroit Free Press)

Fist of Curry
2547 Bagley, Detroit.
313-265-3325 and detroitcurry.com.

Dinner daily.

Irreverent '70s-themed curry joint with small bar and mostly booth seating.

Full liquor license with limited selections.

Reservations accepted.

Contact Mark Kurlyandchik: 313-222-5026 or mkurlyandc@freepress.com. Follow him on Twitter @mkurlyandchik and Instagram: curlyhandshake.

[GeneChing]

A Journey To Deliciousness
ENTER THE CAFE (https://www.enterthecafe-sf.com/)

https://static.wixstatic.com/media/f4fcbf_1900dacc9d4c4a36bf179ac89c57f5ca~mv2_d_1493 _1522_s_2.jpg

HOURS
Mon. 7:00am-6:00pm
Tues. 7:00am-6:00pm
Wed. 7:00am-6:00pm
Thurs. 7:00am-6:00pm
Fri. 7:00am-6:00pm
Sat. 9:00am-6:00pm
Sun. 9:00am-6:00pm

Join us on the corner of Broadway and Powell in San Francisco for hot drinks and cold desserts!

Serving artisan Intelligentsia coffee, incredible mochi waffles, amazing ice cream, delicious sandwiches, and more!

CONTACT
1401 Powell Street
San Francisco, CA 94133
E / Enterthecafe@gmail.com
​T / (415) 967-3276

https://static.wixstatic.com/media/f4fcbf_07d20bf156bb423f8dcb34e599f752ae~mv2_d_2048 _2048_s_2.jpg/v1/fill/w_758,h_758,al_c,q_90,usm_0.66_1.00_0.01/f4fcbf_07d20bf156bb423f8dcb34e599f752ae~mv2_d_2048 _2048_s_2.webp


I know this corner. It seems like a good place for a cafe, but there's been many turnovers there over the years. Hope I can get up to SF and check this out soon.

[GeneChing]

http://www.pimpshuei.co.uk/wp-content/uploads/2016/09/header1440x460.jpg

PimpShuei (http://www.pimpshuei.co.uk/) is the world's #1 martial arts themed bar:
a friendly basement dive bar inspired by old school kung fu cinema, filled with original movie posters, vintage tv screens and retro arcade games.

This place looks cool. If I'm ever in London...

[GeneChing]

New in Boston.


Hot pot eatery Mala Kungfu opens in Allston (https://hoodline.com/2018/08/hot-pot-eatery-mala-kungfu-opens-in-allston)

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/118929/MALA_KUNGFU_Photo_3_Enhanced.jpg
Photo: Mala Kungfu/Yelp
Tue. August 28, 2018, 1:09pm
Instagram by Hoodline
@Hoodline

Location
155 Brighton Avenue

A new Chinese restaurant has opened its doors in the neighborhood. The newcomer to Allston, called Mala Kungfu, is located at 155 Brighton Ave.

The bright, casual eatery offers customizable hot pot in which diners select a spice level, protein (beef, lamb, chicken and fish ball) and from vegetable and noodle options. The concise menu also features barbecue lamb skewers, chicken wings, coffee and tea.

Mala Kungfu has proven popular thus far, with a five-star rating out of 12 reviews on Yelp.

Jiaxi W., who was among the first Yelpers to review the new spot on Aug. 22, wrote, "My friend and I liked this place and really enjoyed our time there. The Mala Tang is authentic and delicious ... They also serve pineapple bun, which was also tasty!"

Yelper Calvin G. added, “We were impressed by the flavor of the soup — it is spicy with a mix of sesame. The staff is super friendly and multi-lingual, would highly recommend.”

Intrigued? Stop in to try it for yourself. Mala Kungfu is open from 11 a.m.–11 p.m. daily.

[GeneChing]

Here's to your health! READ 4 Martial Arts Themed Bars Around the World to Visit (http://www.kungfumagazine.com/ezine/article.php?article=1438) by Monica Mizzi

http://www.kungfumagazine.com/admin/site_images/KungfuMagazine/upload/3412_PimpShuei-1.jpg

[GeneChing]

Chi Chop + Kung Fu Tea looks to succeed where others failed (https://www.tampabay.com/news/hillsborough/brandon/chi-chop-kung-fu-tea-looks-to-succeed-where-others-failed-20180921/)

https://www.tampabay.com/storyimage/HI/20180921/ARTICLE/180929932/AR/0/AR-180929932.jpg?MaxW=950&cachebuster=650404
Ninja chicken and slush drinks are two of the featured items at Chi Chop and Kung Fu Tea in Riverview. ERIC VICIAN | Special to the Times
By Eric Vician
Times Correspondent
Published: September 21, 2018

RIVEVIEW – Amy Lin knows that her newest Chi Chop + Kung Fu Tea store is in a location where previous businesses have not lasted.

The short-lived Tap’s Brewhouse & Deli and even shorter-lived Top Shelf Sports Bar and Grill tried to renovate a former bank footprint at 5914 Providence Road, Riverview over the past few years. She believes that her experience in property investment and in running four other Kung Fu Tea franchises will help her and her two business partners grow the brand throughout Florida. Lin, who moved from China to Clearwater when she was 18, opened Florida’s first Kung Fu Tea near the University of South Florida in 2014.

Last month she brought the concept to the SouthShore area, with a few twists. In addition to serving classic teas (like green, oolong and black) using leaves that are fresh brewed for three hours, Kung Fu Tea also serves new mike teas, punch like honey lemonade and slush drinks like mocha. Lin brought only the most popular beverages from the more than 60 on the menu at the original Fowler Avenue store and she added a full food menu, the so called Chi Chop with hibachi, grilled and fried chicken entrees.

"I’m interesting, so I tried to do everything,' Lin said about renovating everything from the menu to the dining room. "I think it looks better."

The fast casual atmosphere allows patrons to place their order where the bar used to be for the last two businesses, and take a number to newly-designed seating areas where the food is delivered to them. Lin said she installed sunset blocking divider walls and spent a lot of time and money on the color scheme, tables, chairs and upgraded bench seating.

"I spent a lot for the furniture so customers can relax and be more comfortable," she said. "So the customers can enjoy not just the food only."

The new Japanese Hibachi fare starts at $9.95 for the chicken and increases for beef, shrimp and salmon options. Starters include fried calamari for $8.50 and a different fried experience with the Ninja chicken cutlet forr $8.50. Chi Chop takes an extra large, 12-ounce bone in chicken, flattens and deep fries it. If you like spice, ask for additional pepper powder.

Lin has plans to open more Chi Chop and Kung Fu Tea locations in Largo, Sarasota and St. Petersburg. She said all her restaurants will feature three pillars of success that she feels are important for the customer: "fresh, clean and service."

Visit facebook.com/cckftriverview/ to see what she is referring to or stop into her newest store – she thinks it will be around for a while.

''I think it’s a good location for me because of our products," Lin said. "I like this area."

Caribbean cafe adds frozen meal offerings

Perhaps you’ve picked up one of their sauces in a booth at a show or event all over Florida, or grabbed a meal earlier this year at Hey Mon’s Caribbean Café’s newest location at 213 Kingsway Road, Brandon, F. Well now you can take a meal home for later as the Caribbean/American restaurant recently announced it is offering frozen meals.

Call your order in, drive to the side entrance and pick it up in approximately 10 minutes – hot or cold. Call (813) 502-5710. Also visit facebook.com/HeyMonsCafe/to see what event Hey Mon’s will attend next

SHARE YOUR NEWS: If you have an item for Everybody’s Business, contact Eric Vician at ericvician@yahoo.com.

Not sure I'd want to eat something called 'ninja chicken' (even when I used to eat chicken). Might be full of shuriken (http://www.martialartsmart.com/16-12pak.html) or something. :eek:

[GeneChing]

841 Larkin Street, SF

I MUST check this out. :cool:


Kozy Kar Owner Opens Kung Fu-Inspired Bar in Old Gangway Space (https://sf.eater.com/2018/10/10/17957500/youngs-kung-fu-action-theatre-and-laundry-opens-gangway-841-larkin)
It’s called Young’s Kung Fu Action Theatre & Laundry
by Caleb Pershan Oct 10, 2018, 3:29pm PDT

https://cdn.vox-cdn.com/thumbor/joqfwEqXuil8WgsOmKTfPGF3yco=/0x0:4032x3024/920x613/filters:focal(1694x1190:2338x1834):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61723779/IMG_0169.0.jpg
Sam Young

It’s almost showtime at Young’s Kung Fu Action Theatre & Laundry, a new bar from Sam Young, owner of Boogie Nights-inspired Polk Street dive bar Kozy Kar. No, it’s not actually a laundromat: Just a bar with kitschy decor, including a working dry cleaning rack behind the bar, over which they’ll project kung fu classics. Starting tomorrow, October 11, Young’s Kung Fu Action Theatre & Laundry is open 6 p.m. to 2 a..m, from Thursday through Sunday, with more hours to come.

The location is 841 Larkin Street, the former home of the Gangway, a salty gay dive bar that was the city’s oldest LGBT establishment before it closed in January. Young will leave the rainbow flag out front to signal that all are welcome, and preservationists have salvaged much of the Gangway decor and memorabilia.

https://cdn.vox-cdn.com/thumbor/0dmMyBibVGhYMKQ5-HytNb3mZoI=/0x0:4032x3024/920x0/filters:focal(0x0:4032x3024):format(webp):no_upsca le()/cdn.vox-cdn.com/uploads/chorus_asset/file/13250761/IMG_0172.jpg
Sam Young

“It’s all tongue-in-cheek,” Young says of his bar’s perhaps problematic theme and name, “it’s meant to be misleading.” Compared with Kozy Kar, which is “its own world of bizarreness,” Young suggests that his new bar is tame: At Kozy Kar, which has a second location in Santa Rosa, customers can drink in an empty jacuzzi or on a water bed.

One similarity at Young’s Kung Fu Action Theatre: A motorized spinning “bed” (or seating platform) in the back room, which is decorated with green lights and infinity mirrors that Young calls Tron-inspired

As a business owner, Young appears to revel in line-toeing and controversy: Kozy Kar gloatingly advertises its negative press on Yelp, posting quotes like “this place is gross and weird” and “I would give it 0 stars if I could.” What kind of reviews Young’s Kung Fu Action Theatre & Laundry are likely to generate remains to be seen, but it’s more than possible that any customer complaints will be played for laughs.

Beyond drinks — the bar sports a full liquor license, and Young says to expect standard spirits and cocktails — customers can eventually purchase snow cones (they’ve got a machine) and help themselves to popcorn. Add that to the old movie theater seating and red Chinese lanterns — then throw a lot of strong cocktails on top of that — and it’s basically Grauman’s Chinese Theater.

https://cdn.vox-cdn.com/thumbor/v-lB1GvKji-4kTUE9tVkw9wxKmg=/0x0:3024x4032/920x0/filters:focal(0x0:3024x4032):format(webp):no_upsca le()/cdn.vox-cdn.com/uploads/chorus_asset/file/13250765/IMG_0160.jpg
Sam Young

https://cdn.vox-cdn.com/thumbor/Qb7UlGI0U8sShCPF139NubyRh6I=/0x0:4032x3024/920x0/filters:focal(0x0:4032x3024):format(webp):no_upsca le()/cdn.vox-cdn.com/uploads/chorus_asset/file/13250767/IMG_0168.jpghttps://cdn.vox-cdn.com/thumbor/lt-npcizfu0OJOd1PQiZ-SUeZ98=/0x0:4032x3024/920x0/filters:focal(0x0:4032x3024):format(webp):no_upsca le()/cdn.vox-cdn.com/uploads/chorus_asset/file/13250769/IMG_0166.jpg

Sam Young

I posted a precursor to this story last year on our OT: Laundry Fu thread (http://www.kungfumagazine.com/forum/showthread.php?47641-OT-Laundry-Fu&p=1304217#post1304217).

[GeneChing]

...I'll check this out then.



Search
Young’s Kung Fu Laundromat opens in Tenderloin's old Gangway space (https://hoodline.com/2018/10/young-s-kung-fu-laundromat-opens-in-tenderloin-s-old-gangway-space)

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/141184/kung_fu_laundry.jpg
Kung fu laundry The Gangway's old sign has been repainted to reflect the new bar's concept. | Photos: Carrie Sisto/Hoodline
Fri. October 19, 2018, 10:21am
Screen shot 2016 12 01 at 6.03.59 pm by Carrie Sisto
@carries1981
Neighborhoods
Tenderloin
Location
841 Larkin Street

A new kung fu-themed bar has opened in the Tenderloin space that housed one of San Francisco’s most popular gay bars for more than a century.

Kozy Kar owner Sam Young’s new concept for the space, “Young’s Kung Fu Action Theatre & Laundry,” features kung fu movie posters, several screens featuring kung fu movies, benches that change colors with flashing lights, infinity mirrors, and a rotating circular couch.

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/141021/kung_fu_laundromat_rotating_couch.JPG
The mirrored walls surrounding the rotating couch change colors with LED lights.

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/141022/dry_cleaning_rack_bar.JPG
While it does not include any laundromat facilities, liquor is stashed in a working dry cleaning rack over the bar.

A dry cleaning rack displays liquor bottles above the bar and below one of the bar's several large movie screens.
The bar opened its doors on October 11, just under under 15 months after Young took ownership of the location.

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/141020/kung_fu_laundromat_posters.JPG
The bar walls that aren't covered by mirrors are largely plastered with kung fu movie post.

The location, 841 Larkin St., housed the nation’s oldest gay bar, the Gangway, until it poured its last drink in January.

https://hoodwork-production.s3.amazonaws.com/uploads/story/image/57979/gangway_prior_to_closure.jpg
The Gangway prior to its January 2018 closure.

Although Young was not interested in maintaining the Gangway at its current location, he did facilitate the removal of its key decor by preservationists, who are hoping to potentially recreate the atmosphere at a new location in the Tenderloin.

You can already visit Young’s Kung Fu Action Theatre & Laundry on Thursdays through Sundays from 6 p.m. to 2 a.m., but it may extend its hours in the future, according to Eater.

[GeneChing]

Thu, 25 Oct 2018
Everybody will be Kung Fu biting ... food (https://www.newburytoday.co.uk/news/home/25715/everybody-will-be-kung-fu-biting-food.html)
Charlotte Booth
charlotte.booth@newburynews.co.uk
01635 886637

https://www.newburytoday.co.uk/resizer/680/-1/true/1540458294620.jpg--everybody_will_be_kung_fu_biting_____food.jpg?1540 458296000

HERE’S a sneak peek inside the new all-you-can-eat pan-Asian buffet restaurant that will be opening in Newbury's Kennet Shopping centre tomorrow (Friday).

Kung Fu Oriental Buffet is located directly beneath Vue Cinema and opposite Nando’s, on the Market Street and Cheap Street junction.

The 4,500 sq ft restaurant will offer cuisine from Beijing, Tokyo, Seoul, Kuala Lumpur and Bangkok.

https://www.newburytoday.co.uk/upload/1540458391787.jpg

Kung Fu trades from 23 other locations nationwide and in the last year has opened in Kingston, Worcester and Earl’s Court with further planned openings in Chelmsford and Leamington Spa.

It is expected that the Newbury restaurant will create 17 part-time and full-time positions.

https://www.newburytoday.co.uk/upload/1540458441613.jpg

Centre manager Mag Williams said: “We are truly delighted to welcome Kung Fu and its customers into the centre and are looking forward to the excitement this new letting will bring.

https://www.newburytoday.co.uk/upload/1540461974528.jpg

“The restaurant will help complement our existing food and leisure operators – Vue, Nando’s, Subway, GBK, Pizza Express, Boswells and Caffè Nero.”

Unfortunately my plans for November changed. I was going to be up in SF near Kung Fu Laundromat (see post above) on Nov 3rd, but now I have to hustle back to San Jose for my master Shi Decheng's seminar in San Jose (http://www.kungfumagazine.com/forum/showthread.php?44742-Shi-Decheng&p=1311229#post1311229) so I have no time to check it out. Next time. Might have to make a special trip.

[GeneChing]

https://www.youtube.com/watch?v=rSNIJTlCupc

THREADS
Wu Forever! (http://www.kungfumagazine.com/forum/showthread.php?49338-Wu-Forever!)
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)

[GeneChing]

In search of Szechuan food? Clarksville has a new Chinese spot (https://www.baltimoresun.com/news/maryland/howard/howard-magazine/bs-mg-ho-quick-bite-kung-fu-20181205-story.html)

http://www.trbimg.com/img-5c2d4c57/turbine/bs-1546472531-z9y1i852g5-snap-image/750/750x422
Kung pao chicken from Kung Fu 12 Szechuan in Clarksville. (HANDOUT)
John-John Williams IV John-John Williams IV
Howard Magazine

David Hou, 55, a West Friendship resident, didn’t see any “good” Szechuan-style restaurants near his home, so he decided to open one.

The former software engineer says he’ll rely on his experience as manager of a large restaurant in his native China to run Kung Fu 12 Szechuan, a 40-seat restaurant in Clarksville Commons that opened in October.

He says customers will enjoy familiar dishes made daily with fresh ingredients such as kung pao chicken, shredded pork with garlic sauce and beef with peppers. “We don’t provide a lot of dishes,” he explains. “But all of those dishes are very popular.”

Kung Fu 12 Szechuan is located at 12250 Clarksville Pike, Suite F, in Clarksville. 410-698-6676. kungfu12szechuan.com.


Kung Fu 12 Szechuan (https://www.kungfu12szechuan.com/)

The most unique and important spice in Szechuan Cuisine is the Szechuan pepper,or Szechuan Peppercorn.

https://static.wixstatic.com/media/2223f5_bf94dbf635f946bc86e5ba7d03449018~mv2.jpg/v1/crop/x_0,y_79,w_500,h_218/fill/w_700,h_305,al_c,lg_1,q_80/new.webp

Szechuan pepper has an intense fragrant, citrus-like flavor and produces a "tingly-numbing" (麻; má) sensation in the mouth.

About Szechuan/Sichuan Cuisine

In all Szechuan cuisine, there is a common pepper used called the Szechuan Pepper. In this Szechuan pepper there is a flavor called “Má-La” (麻辣) that creates a unique spicy and numbing feeling. Szechuan pepper contains many different minerals, antioxidants, and nutrients that the body requires to properly function. Some of the most important components include potassium, vitamin A, iron, manganese, zinc, copper, and phosphorous. This is in addition to a wide variety of phytosterols, terpenes, and carotenes.

https://static.wixstatic.com/media/2223f5_73d35eee583744e9b65dce60962ba51a~mv2_d_1200 _1200_s_2.jpg/v1/fill/w_600,h_600,al_c,q_80,usm_0.66_1.00_0.01/2223f5_73d35eee583744e9b65dce60962ba51a~mv2_d_1200 _1200_s_2.webp

Some health benefits of Szechuan Pepper include: stimulate circulation, reduce pain, improve immunity, aid in appetite, strengthen the bones, eliminate inflammation, prevent chronic diseases, protect the stomach, lower blood pressure.

Chongqing noodles are referred to as Xiao Mian (小面） in Chinese, which means "little noodles" in English. The term "Chongqing noodles" originated from Chongqing. Xiao Mian noodles are typically prepared using wheat. There are two main types of xiao mian dishes: noodles with soup and noodles without soup. Chongqing noodle dishes are typically spicy because it is prepared using a variety of spices, seasonings, and sauces. Szechuan pepper is often used in the dish's preparation. Myriad meats and vegetables are also used in its preparation. Various garnishes and condiments, like spring onions and chili oil, are also used. At Kung Fu 12 Szechuan, our authentic, notable, and healthy Szechuan cuisine offers outstanding flavors to satisfy our customers.

​功夫十二 川料理，原汁原味川菜，重庆小面，经典，细腻，健康，功夫十二制作，牛肉面，重庆干馏面，宫保鸡丁，鱼香肉 丝，马里兰川菜，马里兰川料理，四川饮食，麻辣鲜香。


Contact Us
12250 Clarksville Pike, Suite F, Clarksville, MD 21029
Phone: (410) 531-5800 (410) 698-6676
E-mail: kungfu12szechuan@gmail.com

This restaurant is spot on with the Ma La.

[GeneChing]

Car slides into Taichi Bubble Tea after crash (https://www.whec.com/news/car-slides-into-taichi-bubble-tea-after-accident/5256920/)
February 24, 2019 09:56 AM

ROCHESTER, N.Y. (WHEC) - A car struck a building in College Town Saturday night following a two-vehicle crash.

Police say a crash occurred just before 9:30 p.m. at the intersection of Mt. Hope Avenue and Celebration Drive, causing one of the vehicles to hit Taichi Bubble Tea on Mt. Hope Avenue.

The restaurant was open, but police say no customers were injured. One of the drivers was taken to URMC for treatment.

There was no structural damage to the building, but the front windows will need to be boarded up.

https://www.whec.com/whecimages/repository/2019-02/Car_slides_into_Taichi_Bubble_Tea_after_accident-syndImport-102931.jpg

Police say no citations will be issued.

WHECTV

Updated: February 24, 2019 09:56 AM
Created: February 23, 2019 10:46 PM

THREADS
Car-crash Kung Fu (http://www.kungfumagazine.com/forum/showthread.php?23767-Car-crash-Kung-Fu)
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)

[GeneChing]

Kung fu theme packs a punch at Hong Kong-style Dragon Noodles Academy (https://www.scmp.com/magazines/good-eating/article/3005166/kung-fu-and-hong-kong-cuisine-pack-punch-dragon-noodles)
Red lanterns and golden dragons set the scene at this colourful restaurant, making dining here quite an experience
Douglas Parkes
Published: 10:30am, 10 Apr, 2019

https://cdn.i-scmp.com/sites/default/files/styles/1200x800/public/d8/images/methode/2019/04/09/469913c6-5051-11e9-8617-6babbcfb60eb_image_hires_120600.JPG?itok=29U3-PHM
Dragon Noodles Academy’s decor is inspired by kung fu.

FARE Traditional Cantonese with a modern twist.
AMBIENCE Restaurant group Dining Workshop – the folks behind Yum Cha and its incredibly cutesy dim sum dishes – have a history of updating traditional Hong Kong cuisine. They have done a similar job with the decor here. The kung fu-inspired interior features voluminous red lanterns hanging from the ceiling and a large golden dragon clinging to the wall near the entrance, while the corrugated iron above the bar area mimics the sort of tiling seen on traditional Chinese buildings. It is a little kitschy but other sharp design elements – the dark-green leather upholstery, the decorative tiling on the floor – help elevate it and stop it from feeling too cheesy.

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Crispy lobster puff at Dragon Noodles Academy. Photo: Tiffany Choi

COST Very reasonable. Expect to pay about HK$400 per head if you are not drinking much.

WHO TO BRING Friends for a casual gathering or visitors from out of town.

TURN-ONS The crispy lobster puffs came gorgeously plated, set between the head and tail of a lobster. The pastry was deliciously sweet and stuffed with plenty of meat. The wok-fried diced Angus beef with black pepper was perfectly tender and well seasoned. It was bested only by the Iberico pork fillets, basically fancy char siu, served as nice thick slices of lean meat that have a delightful piquancy.

TURN-OFFS The broth in our wonton in lobster soup with noodles was disappointingly bland.

DRINKS There is a mix of wine, classic cocktails and original tipples like Erlang Shen’s Martini, a mix of Death’s Door gin-infused with goji berries and Mancino Bianco.

Dragon Noodles Academy
Shop No. G04, G/F, Man Yee Arcade, Man Yee Building, 68, Des Voeux Road, Central
2561 6688

This is exactly my sense of decor. Nothing like some weapons (https://www.martialartsmart.com/martial-arms.html) to bring good feng shui to your space.

[GeneChing]

This is really a video caption, not a restaurant review, but Kung Fu Shrimp was the nickname of one of my sihing, and I do like the name Casa Sensei.


Digital Bite: Kung Fu Shrimp Lo Mein From Casa Sensei (https://miami.cbslocal.com/video/4120932-digital-bite-kung-fu-shrimp-lo-mein-from-casa-sensei/)

Casa Sensei located on the Himmarshee Canal on East Las Olas Boulevard in Fort Lauderdale has something for everyone including Kung Fu Shrimp Lo Mein which is today's Digital Bite

[GeneChing]

The Formosa Cafe Still Has Its Swagger — And A Room Devoted To Asian Actors In Hollywood (https://laist.com/2019/08/09/formosa_cafe_still_has_swagger_chinese_asian_actor s_in_hollywood.php)
BY ELINA SHATKIN IN FOOD ON AUGUST 9, 2019 10:30 AM

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The exterior of the Formosa Cafe in West Hollywood. (Maxim Shapovalov)

The first thing you notice when you walk into the rehabbed Formosa Cafe is the wallpaper. It's fire engine red and flocked with velvet pagodas and curlicues. Like the rest of the joint, it's authentically inauthentic.

"Over the two years of restoration, [the wallpaper] was one of the most important things to me," says Bobby Green, who oversaw the beloved bar and restaurant's revamp for 1933 Group.

During the renovation, crews probably peeled back 10 different wallpapers. Three of them were felted and red, and all were different, but none of them were spectacular, according to Green.

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The flocked wallpaper at the revamped Formosa Cafe in West Hollywood, August 2019. (Elina Shatkin/LAist)

He tapped designer Tina Charad, whose work you can see in Once Upon a Time... in Hollywood, and the two of them collaborated on a new design that incorporated elements from the old wallpapers and featured the Formosa's pagoda logo. Then he found a supplier on the East Coast and ordered yards and yards of the stuff.

That's how most of the Formosa Cafe's latest iteration came to be. Something old, something new, something borrowed, something red.

Just past the entryway, which is decorated with collages of news clippings compiled by former owner Lem Quon, you might notice a glass portal in the floor.

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Bugsy Siegel's safe, in the floor near the entrance of the Formosa Cafe. (Maxim Shapovalov)

It's in Bugsy Siegel's booth. During the 1940s, the gangster "ran a lot of his operations out of here," Green says. "The ownership at the time must have turned a blind eye to it or maybe was getting a slight kickback. Who knows? This is where he would sit."

People who owed the mobster money could show up at night and drop it through a slot, into the safe. Siegel could return the next day, when no one was around, and retrieve the cash. That way, he never had to be involved in a direct exchange.

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The main bar area in the Formosa Cafe in West Hollywood. (Elina Shatkin/LAist)

In the 1990s, when Vince Jung, Quon's grandson, took over the Formosa, the safe hadn't been opened since Siegel's murder in 1947. Jung hired a safecracker — the son of the guy who had installed the safe for Siegel — to find out if the box held anything valuable.

In grand Geraldo-opening-Al-Capone's-vault tradition, it held nothing. But it inspired Green to showcase the safe. He removed the door, put a light inside, had a brass plaque made at a nearby trophy store and installed a glass door on top.

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Inside the Formosa Cafe in West Hollywood, in 2019. (Maxim Shapovalov)

Green was lucky that Jung had stored many of the Formosa's decorations and ephemera after stepping away from the joint. By then, the Formosa's owners had fought off multiple attempts to destroy or redevelop the building, but the venue had fallen on hard times. Its seedy glamour wasn't all that seedy — or all that glamorous. The drinks were bad. The food was terrible (not that people ever came here to eat). The vibe was dull.

The group that took over in 2015 made it worse. They revamped the restaurant, "replacing its red and black interior, lined with numerous celebrity portraits, with gray walls and a loathed mural." In the process, they stripped it of the charm that filmmaker John Waters and regulars loved.

The attempts to transform the Formosa into a high-end cocktail bar did not go well. "This place is so beloved by multiple generations of Angelenos," Green says. "There was backlash immediately." In late 2016 or early 2017, the Formosa shuttered with little warning.

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Bobby Green, one of the principals of 1933 Group, oversaw an expensive two-year revamp of the Formosa Cafe in West Hollywood. (Elina Shatkin/LAist)

When the 1933 Group stepped in, Green reached out to Jung, who had stored most of the Formosa's decorations rather than chucking them. "He had a lot of old photographs and there was still a lot of originality here," Green says. Jung ended up advising on the renovations.

The Formosa still had its original red leather booths, its main bar and its famous trolley car, dating back to 1902. It also had a back patio and an upstairs patio, which had been added in the 2000s, when smoking bans went into effect.

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The train car inside the Formosa Cafe in West Hollywood, in 2019, after the bar's $2 million revamp. (Maxim Shapovalov)

Prior to this overhaul, which reportedly cost $2.4 million, you had to step outside the Formosa and walk around the back to access the smoking patio. That space had always been disconnected from the rest of the venue. To link it to the main bar, Green tore down a wall, which had the added benefit of showing off the vintage Red Line trolley car. It also gave him a new room to work with. But what to do with the new backroom?

"I wanted to find a way to incorporate old Chinese Hollywood into the space," says Green. He had a representative from the 1933 Group reached out to filmmaker and author Arthur Dong to ask if he had photos of Chinese actresses they could use.

continued next post

[GeneChing]

https://laistassets.scprdev.org/i/026dbd655b9433b9c8eac6b8c7de85dc/5d44b4020eb74b000b559fba-eight.jpg
The backroom of the Formosa Cafe in West Hollywood. (Maxim Shapovalov)

"My initial response was, 'Do I have photos of Nancy Kwan and Lisa Lu?," Dong says. "I have over 2,000 pieces of film ephemera that cover Chinese-Americans in Hollywood."

Dong had written the book Forbidden City, USA: Chinese American Nightclubs, 1936-1970 and made the 2007 documentary Hollywood Chinese. He was in the midst of writing his latest book, Hollywood Chinese: the Chinese-American Feature Films, which comes out Oct. 17 from Angel City Press. It was a fortuitous connection. Dong had been collecting movie memorabilia since the 1960s, when he was a kid. But he didn't jump on board the project right away.

"I knew the history of the Formosa and I had a good time there," Dong says, "but I knew what it could also represent, which is a misappropriation of Chinese culture. After meeting Bobby, I felt they wanted to do it right. They had a particular Western lens, but they really wanted to honor this history."

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What used to be the bar at Yee Mee Loo, a famous Chinatown bar that closed after the Northridge earthquake, is now in the back room of the Formosa Cafe in West Hollywood. (Elina Shatkin/LAist)

Dong had curated exhibitions in libraries and museums but never a bar. He had to rethink how an exhibition could work in a space where people would be drinking and eating, not coming for an educational experience. "I didn't want it to inspire anybody to say, 'Hey, what a great idea for a costume. I can put on yellow face and start slanting my eyes up and mimicking Chinese people and parodying them in a racist way," he says.

Dong started by pulling headshots from his personal collection, which includes approximately 2,000 pieces of ephemera. He wanted to showcase Asian American actors who had worked in Hollywood from the early 1910s to about 1970.

"Chinese characters on screen have been played by people of other ethnic groups, including Japanese and Korean actors," Dong says. "I wanted to include their participation as well. You didn't need to be ethnically Chinese or of Chinese descent to be a part of the installation that I was designing. What was important was that you were portraying a Chinese character, like James Shigeta, who played a key role in Flower Drum Song."

Dong ultimately selected 61 photos and arranged them in chronological order along the upper beam of the Formosa's backroom.

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The back room of the Formosa Cafe in West Hollywood. After a $2 million revamp, the back room now connects to the interior of the rest of the venue. (Elina Shatkin/LAist)

He also created several themed boards highlighting specific topics, like Chinese Westerns, and movies such as The Good Earth. Each one has an informational card filled with details and lore.

The 1937 film, based on the book by Pearl S. Buck, follows a pair of Chinese farmers through good and bad times. "It was one of the first Hollywood epics to try to be sensitive to the portrayal of Chinese characters," Dong says. It also starred two white actors, in yellowface.

"I wanted to acknowledge that this happened," Dong says, "but what is not often talked about are the 75 or so supporting actors and speaking roles that were played by Asian American actors, or the thousands of Chinese actors and extras who were recruited from L.A.'s Chinatown for the bigger scenes." He decided to highlight the Chinese American and Asian American actors who participated in the film.

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Three cocktails at the Formosa Cafe in West Hollywood. From left to right: a Singapore Sling, a Mai Tai and a Yee Mee Loo (aka the Tidy Bowl). (Elina Shatkin/LAist)

Green, for his part, expanded the backroom's small service bar by adding a coveted piece of local history — an ornate, carved countertop and bar that had once been a fixture at Yee Mee Loo, a popular restaurant and bar in Chinatown. The piece is "known as the Kwan Yin bar, after the Chinese goddess of compassion," according to the L.A. Times.

Located at the corner of Spring and Ord streets, Yee Mee Loo closed in 1989. The bartender, Richard, "went on to work at the Good Luck Bar, which was sort of a semi-classy recreation of Yee Mee Loo," writes Eating L.A. (Good Luck Bar closed earlier this year.)

Claudia Low, who had overseen Yee Mee Loo for five decades, kept the backdrop and moved it to Cinnabar in Glendale. When that place closed, in 2005, she moved it to her living room. Green reached out to Low and she liked his pitch. He acquired the large piece and installed it behind the bar in the Formosa's backroom.

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Food from the new menu at the Formosa Cafe, summer 2019. (Maxim Shapovalov)

Research revealed that the bar was actually a prop that had come from the set of The Good Earth. "During that movie," Green says, "[the production team] went to China and brought over tons of antiques to use in the movie." One of them was this piece, which became a shrine where characters in the film went to pray. After filming wrapped, the shrine ended up at Yee Mee Loo where it became their bar. Now, it's at the Formosa.

"It's such an amazing intertangle of Chinese history, American history and Hollywood," Green says, "all mixed up into this crazy cocktail."

This doesn't have a 'martial arts' name like the rest of the restaurants on this list, but I'd love to try it sometime. Looks cool. Anyone here ever been?

[GeneChing]

So many Kung Fu Tea joints make the news feeds that I don't bother to post them all on our Kung Fu Restaurants & Bars thread (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars), but this one also has fried chicken so I can double post it on our Kentucky Fried Thread (http://www.kungfumagazine.com/forum/showthread.php?22096-the-Kentucky-Fried-Thread) and y'all know how much I love these double posts. It's literally two for the price of one. :D


A Taiwanese Fried Chicken Chain Arrives in Quincy (https://boston.eater.com/2019/8/23/20828855/tkk-fried-chicken-open-beale-street-quincy)
It’s TKK Fried Chicken’s second American location
by Terrence B. Doyle Aug 23, 2019, 8:30am EDT

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Quincy has a new spot for fried chicken (the New York City location is pictured here) Robert Sietsema/Eater

Taiwanese fried chicken chain TKK Fried Chicken celebrates the grand opening of its Quincy location (1 Beale St.) today, August 23, and throughout the weekend. It’s the second United States location for TKK, which operates 66 locations in Taiwan and two locations in Shanghai. Its other U.S. location is in New York City’s Flatiron District.

The brand new Quincy location, which once housed a Papa Gino’s, is a combined TKK Fried Chicken and Kung Fu Tea shop, a bubble tea chain that already has about a dozen Boston-area locations.

TKK Fried Chicken has its roots in the Wanhua District of Taipei, Taiwan, where it opened its first shop in 1974. The Quincy location isn’t the only American expansion in the works, per the TKK website — shops are apparently also planned for Philadelphia, Pennsylvania; Cherry Hill, New Jersey; and Richardson, Texas.

TKK Fried Chicken specializes in — you guessed it — fried chicken, offering diners a choice between tenders, wings, breasts, thighs, drumsticks, and fried chicken sandwiches. Sides include mashed potatoes, coleslaw, curly fries, crunchy cheese curds, and shi****o peppers. Unlike the location in New York, the Quincy location doesn’t have a liquor license.

The chicken comes in three different styles — original, crispy mild, and crispy hot. After a visit to the New York outpost, Eater NY critic Robert Sietsema wrote, “For god’s sake, get the crispy spicy!” He also noted that TKK has a “very good biscuit” and a “really, really good” kwa kwa bao, “an invention that’s become a signature of the chain.” The kwa kwa bao is a ball of sticky rice packed with mushrooms that is sealed in chicken skin and then fried.

TKK joins a whole host of other chicken-focused restaurants opening in the Boston area in the coming months (or recently opened). The folks behind Watertown’s Branch Line just opened Shy Bird, which focusses on rotisserie chicken but also features an excellent fried chicken sandwich on its menu, in Cambridge’s Kendall Square; the Oyster Club at the Heritage owner and longtime Greater Boston chef Chris Parsons is opening a pressure-fried chicken spot called Lily P’s in Cambridge later this year; the Moody’s Delicatessen team is on the verge of opening Pollo Club, which will serve fried chicken and vegan food, in the Waltham space once occupied by their taqueria El Rincon De Moody’s; and a team with members associated with Sportello, Charleys Philly Steaks, and Eventide Fenway will open a Nashville hot fried chicken restaurant called Hot Chix sometime in 2020. (Hot Chix is currently popping up around town with some frequency; keep an eye out for upcoming events at Bow Market’s Create Gallery & Cocktail Lounge and beyond.)

Head to Quincy today and see how TKK’s fried chicken sandwich stacks up to the others in the ongoing fried chicken sandwich wars.

[GeneChing]

Kung Fu Buffet closes in Pflugerville (https://communityimpact.com/local-news/austin/round-rock-pflugerville-hutto/features/dining/2019/09/04/kung-fu-buffet-closes-in-pflugerville/)

https://communityimpact.com/wp-content/uploads/2019/09/IMG_1015.jpg

By Kelsey Thompson | 6:05 am Sept. 4, 2019 CDT

Kung Fu Buffet in Pflugerville has closed, the restaurant’s owner confirmed in a July 27 Facebook post. Kung Fu, located at 15424 FM 1825, Pflugerville, was a Chinese restaurant and buffet. The business’s owner now runs Blu Ocean Poke & Ice Cream at 9070 Research Boulevard, Ste. 104, Austin, according to his online post.

I'm sure all the Kung Fu Fighting was a public nuisance.

[GeneChing]

Martial Arts-inspired Japanese bar a cozy option in the Old Port (https://montreal.ctvnews.ca/martial-arts-inspired-japanese-bar-a-cozy-option-in-the-old-port-1.4615830)

Hanzo Izakaya is a cozy Old Port pub filled with nods to the art of karate and a particular scene from the Tarantino film Kill Bill.

Angela MacKenzie, Reporter
@AMacKenzieCTV
Daniel J. Rowe, Digital reporter
@DanielJRowe77
Published Sunday, September 29, 2019 1:25PM EDT
Last Updated Monday, September 30, 2019 8:34AM EDT

Those looking to duck indoors and check out a pub with some authentic Okinawan flair should consider Hanzo Izakaya in Old Montreal.

Japanese izakayas are like a neighbourhood pub where people can gather, eat, drink and have a night out.

Hanzo is filled with nods to martial arts and was inspired by a particular scene from a memorable movie.

"The concept here is basically an izakaya that's based on Crazy 88 scene from Kill Bill," said manager Yuri Koshiyama-Chia.


https://www.youtube.com/watch?v=a3aFv8IQb4s

The goal is to provide casual but tasty options that are all medium-sized portions meant to be shared among friends.

"It's simple food. It's good food, and it's comfort food at the same time, so it's not something too complicated either," said co-owner Yossi Ohana "DJ Yo-C."

Items on the menu include yellowfin tuna sashimi, shiso chiffonade and torched salmon with roe onions and soy sauce.

DJ Yo-C regularly tours with Sugar Sammy and knows what it takes to make a crowd happy.

"The feeling that anyone can come in, and whether you have a suit or whether you're in joggers, whatever it is, you just come in, and have a good time and enjoy yourself," he said.

"I love how you can be who you are," said Koshiyama-Chia. "You don't need to be anybody to come dine at an izakaya. If you had a long day or just want to celebrate, it's made for everyone. Everyone is welcome."

THREADS
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Kill Bill (http://www.kungfumagazine.com/forum/showthread.php?18892-Kill-Bill)

[GeneChing]

Sichuan hotpot chain Tang Huo Kung Fu hits Hong Kong with delicious soup noodles (https://www.scmp.com/lifestyle/food-drink/article/3031073/sichuan-hotpot-chain-tang-huo-kung-fu-hits-hong-kong-delicious)
Tang Huo Kung Fu has more than 2,600 shops around Asia, and one of its newest is in Causeway Bay
The Thai tom yum goong soup base is as good as what we’ve tasted in Thailand
Susan Jung
Published: 4:30pm, 1 Oct, 2019

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Tomato soup hotpot from Tang Huo Kung Fu in Hong Kong. Photo: Snow Xia

Tang Huo Kung Fu, a decade-old franchise from China with more than 2,600 shops across Asia, has finally landed in Hong Kong. The Sichuan restaurant is best known for its spicy hotpot noodle soups.
When we visited the crowded Causeway Bay venue at lunchtime, we had a short wait to be seated.
The shop offers four hotpot bases: the signature spicy hotpot soup, tomato soup, Thai tom yum goong soup, and classic spicy mix without soup, each costing about HK$42. After you pick the hotpot base and the level of mala (numbing and spicy) that you want, you add different types of vegetables (HK$7 each), proteins (HK$10 each) and noodles (HK$12 each).
They also offer drink combos that range in price from HK$59 to HK$88. You can dress up your order by adding vinegar and spicy and numbing flavours, from a selection of sauces and seasonings on each table.

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Tom Yum soup noodles at Tang Huo Kung Fu. Photo: Snow Xia

We tried all four soup bases, and our favourite was the Thai tom yum goong. The broth was as good as what we’ve tasted in Thailand – spicy and sour, with fresh unpeeled shrimp, Sichuan pepper on top, and the fragrance of lemongrass and lime juice. The thin rice noodles absorbed the taste of the broth quite well. Our only complaint was that the portion was quite small.
The classic spicy mix, which is a dry hotpot base, was also worth a try. The noodles are mixed with sesame sauce, peanuts, chilli, and scallions. We picked the thick rice noodles, but they were a little soggy.

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Inside at Tang Huo Kung Fu in Causeway Bay. Photo: Snow Xia

The tomato soup was the only one that’s not spicy, and it was watery and bland. It tasted as if the soup base had been made earlier, then the tomatoes added at the last minute, because the flavour of the fruit wasn’t strong. The fish balls didn’t taste fresh.
The signature spicy hotpot soup was okay, but it was nothing special. It was sweet, tasting similar to ordinary Cantonese noodle soups. The vermicelli was well cooked but the chicken covered with brown sauce was a little plain.

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Dry hotpot spicy mix at Tang Huo Kung Fu. Photo: Snow Xia

The restaurant also offers a variety of toasts (HK$26): bacon and egg, beef and egg, and ham and egg toast. While the menu shows the toast dishes piled high with two layers of lettuce and meat, the beef and egg toast we were served had only one layer of each. The toast was crisp and buttery and the fried egg was aromatic, but the beef was tasteless.
Tang Huo Kung Fu, Siu On Plaza, 482 Jaffe Road, Causeway Bay, tel: 2148 6788. Open: noon-11pm.

'more than 2,600 shops around Asia'

legit

[Buvshaia]

Omg. That chicken looks so delicious. I would like to try food in this chinese restaurant. I have tried to eat in a thousand of restaurants. For now my favorite is popular and luxury Restaurant Verden (http://www.kungfumagazine.com/forum/showthread.php?71547-Escort-services-Has-anyone-used-it&p=1316014#post1316014). the food there is the thing I am thinking about whole day. I really love this restaurant and recommend it to all my friends. I hope yours is as good as verden is.

[GeneChing]

That chicken looks so delicious.

See the escort thread (http://www.kungfumagazine.com/forum/showthread.php?71547-Escort-services-Has-anyone-used-it&p=1316014#post1316014). You are one post away from being globally banned for spamming. We are receiving multiple complaints and frankly, this is a martial arts forum so you're not going to make sales with this sort of stuff here.

[GeneChing]

Kung Fu Pho is like Samba Spaghetti - mixing the wrong cultural tradition with a cuisine. :rolleyes:


Kung Fu Pho offers rich Vietnamese culture to diners (https://www.highlandnews.net/business/kung-fu-pho-offers-rich-vietnamese-culture-to-diners/article_cfbbec68-0a29-11ea-8052-f764040908a8.html)
Jason Miller 22 hrs ago

https://bloximages.chicago2.vip.townnews.com/highlandnews.net/content/tncms/assets/v3/editorial/4/f5/4f5322c0-0a2a-11ea-a9fc-0b5c8af46d3c/5dd2d73663008.image.jpg?crop=1151%2C1053%2C185%2C1 06

If you are looking for a restaurant that offers their rich culture in their dishes then Kung Fu Pho may be for you. This week we introduce you to Kung Fu Pho a family-owned and operated Vietnamese restaurant at 7243 Boulder Ave. in the Albertson’s shopping center. They employee about 12 people, that includes college students who need a little extra money. This little diamond gem opened last March to great interest in the community according to Alvin Nguyen, one of the owners of Kung Fu. Nguyen says he was not expecting the number of non-Asians aged 30 to 50 years to come into Kung Fu on a daily bases. He says they come in about four in the afternoon to dine.

The popular dish at Kung Fu is Pho (a Vietnamese soup); Nguyen says people who often have hangovers come in to have the pho. Pho is also good for people who get sick and that it helps knock the sickness out, said Nguyen.

Nguyen says all the pho (soup) and sauce bases are made from scratch every day by his father-in-law and chef Nghia Ho. Nguyen says his father-in-law makes a secret spice, he says that he has tried to watch his father-in-law make the spice but can’t seem to get the recipe.

Kung Fu Pho allows their customers to determine how spicy their dishes are by allowing them to add their own condiments and pastes to the phos and other dishes they order.

Another popular dish is the deep pan-fried noodles, which cost between $8.50 to $10; it comes in five combinations, which include chicken, beef, shrimp, a seafood mix and a mix of the aforementioned items with rice noodles.

Also a hit at Kung Fu are the boba smoothies that come in strawberry, banana, honeydew, green apple, taro, mango and matcha green tea (boba is optional and cost 50 cents extra). An interesting fact regarding the smoothies, Nguyen tells us that people from Taiwan, the creator of tapioca (boba) pudding, came to visit Vietnam in the 1940s. The Taiwanese then obtained the recipe for the smoothies, which they then took back to their country and incorporated into their culture. The back of Kung Fu Pho’s menu says in part “that they (Kung Fu Pho) hope to share with you not only our food; but also a hint of the culture and traditions from our motherland, Vietnam.” Other drink options include Vietnamese iced coffee, milk tea, iced tea and canned soda to.

Kung Fu Pho is at 7243 Boulder Ave. and their hours of operation are 10 a.m. to 9 p.m. every day.

[GeneChing]

Fat Wang's Donkey Burgers sounds like a horrible porn flick.



Chinese food has conquered the world. But are we ready for the donkey burger? (https://edition.cnn.com/travel/article/beijing-donkey-meat-china-intl-hnk/index.html)
Ben Westcott and Nanlin Fang, CNN • Updated 21st November 2019

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Donkey meat chain Fat Wang's signature dish -- a donkey burger with sauce and spring onions.

Beijing (CNN) — From steamed dumplings to hot pot, traditional Chinese food has often proved hugely popular in the West. Now, Chinese restaurant owners are hoping they have found the next delicacy to crack the Western market -- donkey burgers.
In Beijing, the unusual dish is undeniably popular.
At lunch hour, diners pour into the brightly colored "Fat Wang's Donkey Burger" restaurant in the busy Beijing central district of Xicheng.
Sitting at a counter with a group of friends, Beijing local Wang Li Min is tucking into the restaurant chain's signature donkey burger, which comes in a long, thin bun with spring onions.
"In China, we have a saying," Wang says, between bites. "In heaven, there is dragon meat. On Earth, there is donkey meat."
The meat tastes gamey and full of flavor, more like beef than chicken or pork.
Originally a northern Chinese delicacy from Hebei province, the donkey-based snack has spread to major cities across the country. There are more than 20 Fat Wang's branches in Beijing alone.
Just how popular donkey burgers are across the whole of China is debated. According to Sun Yu Jiang, a professor at the Qingdao Agricultural University, heavy demand is only really isolated to a few big provinces such as Hebei or Xinjiang.
"Donkey meat is not the mainstream product of meat consumption," he says. "Most people in China are more likely to eat pigs, poultry, cattle and sheep."

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Donkeys, horses and mules are gathered for sale at a livestock trading market in Faku, northeastern China's Liaoning province on April 11, 2016.
STR/AFP via Getty Images

But Zhang Haitao, the official Hebei government-sanctioned representative of the donkey burger and founder of the Kung Fu Donkey restaurant chain, says demand is growing faster than supply. He even thinks it could go global.
"When I was the president of the Hejian Donkey Burger Association (earlier this year), the market value of the donkey burger business was about 8 billion yuan per year," he says. That's around $1.1 billion.
"But if the donkey meat market can improve, the industry's market value could be at least 100 billion yuan in the future," he adds.

Emperors and trains
There are different stories about how donkey meat became a popular delicacy in northern China.
Wang Haibo, regional head of the Fat Wang's chain and nephew of the eponymous founder, says the legend of donkey meat goes back to the 1700s during the reign of the Qing dynasty's Qianlong Emperor.
"When the emperor was traveling south, he stopped at Hejian Fang in Hebei province. He felt hungry at night and asked a eunuch if there was anything he could eat. The woman at the house he stayed at made him a pancake. Coincidentally, they had just killed a donkey and stewed its meat, so she put them together and gave it to the emperor," Wang says.

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Wang Haibo, regional head of Fat Wang's Donkey Burgers, with a sample of the store's signature products in Beijing in September.
Ben Westcott/CNN

According to Wang, the emperor was so impressed by his meal that he brought the recipe back to Beijing, from where it spread across the country.
Another explanation is that Hebei province's many donkeys, previously used for freight transport, fell into disuse after the introduction of railways towards the end of the Qing Dynasty. No longer needing them for transport, locals found another use for their donkeys.
But the government-sponsored expert, Zhang, says the story is very simple. Shortly after the founding of the People's Republic of China in 1949, farmers began to use donkey meat as food when they traveled for work.
"Donkey meat was cheapest at that time. The donkey burger can be stored for several days before it gets sour," he says. Over time, according to Zhang, it spread to other nearby provinces and cities
Whatever the reason, the dish has now become a major part of northeastern Chinese cuisine and is increasingly being used to attract tourists.
Hebei province even hosted its first annual donkey burger festival in May 2017.
"The demand for donkey is growing, but the market has shifted in recent years. It was a low-end market before, and now it has become a middle or high-end market," Zhang says.
However, there are indications that instead of growing, the donkey meat market in China is actually shrinking.
According to official Chinese government data, the number of donkeys being kept as livestock shrank almost 50% over the past 10 years to 2.53 million in 2018. In comparison, before the recent swine fever crisis, China had more than 420 million pigs.
Qingdao professor Sun says the drop was probably partly due to the growing industrialization of transportation and agriculture. Also, raising donkeys is expensive and time-consuming.

Fast food sensation?
Originally from Hebei, Fat Wang's is one of China's largest donkey meat restaurant chains. Apart from their signature donkey burgers, they also are known for donkey meat hotpots.
Regional head Wang is very particular about how to handle donkey meat. "It has to be from donkeys that are older than three years. If they are too young, the meat will be too soft to eat. If the meat is frozen it won't taste good," he says.
Wang explains that it is their family's recipe for donkey burgers they use to this day. And now they want to share it with the world.
"I am thinking about expanding outside of China," Wang says. "It's just that so far our management team can't follow the speed of expansion (domestically) ... But I think we can expand this to the Western world."

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One of about 20 outlets of the popular donkey meat chain Fat Wang's Donkey Burgers across Beijing.
CNN/Ben Westcott

Kung Fu Donkey's Zhang says there are already several people looking into opening branches overseas.
"It has been called a model for 'Chinese fast food' ... The cooking procedure of donkey burger can be standardized like the hamburgers of McDonald's and KFC," he says, adding that he'd like to emulate the success of hot pot sensation Haidilao, which has hundreds of branches around the world.
They might be fighting an uphill battle. A donkey burger restaurant which opened with much fanfare in the Australian city of Sydney in 2018 appears to have already closed permanently.
Wang says he's relying on Chinese Americans to spread the word about the great taste of donkey meat and create a market for it in the United States.
Whoever gets there first, Wang says he's happy to wait as he's not worried about his competition.
"Their burgers will never taste like ours," he says.

CNN's Maisy Mok and Yong Xiong contributed to this article.

THREADS
Donkey Crisis (http://www.kungfumagazine.com/forum/showthread.php?70416-Donkey-Crisis)
Fast Food Nastiness (http://www.kungfumagazine.com/forum/showthread.php?65208-Fast-Food-Nastiness)
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)

[GeneChing]

This is slightly OT for Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars). I'm beginning to think we need a separate thread just for Ninja (http://www.kungfumagazine.com/forum/showthread.php?44568-Ninjas!) restaurants.


Experience feudal Japan at this ninja-themed restaurant in New York (https://www.aol.com/article/lifestyle/2019/12/16/experience-feudal-japan-at-this-ninja-themed-restaurant-in-new-york/23881896/)
In The Know
JUSTIN CHAN
Dec 16th 2019 12:33PM

Restaurants often attempt to outshine one another by pushing culinary boundaries, but few try to provide a transformative dining experience. Ninja New York, however, is an exception to the rule.

Located in New York City's affluent Tribeca neighborhood, Ninja New York gives its customers exactly what its name suggests — a Japanese-influenced atmosphere thanks to rooms and corridors designed to echo a ninja village from the "feudal days," according to the restaurant's website.

Ninja New York's rooms, which are accessible by a private elevator, are laid out in a maze, with contraptions hidden in various places. To add to the ambience, the waitstaff is also dressed as — you guessed it — ninjas.

Decor aside, the restaurant also offers an eclectic assortment of dishes, from a lobster miso bisque to its signature prime NY strip steak. And the food isn't too bad either, according to several Yelp reviews.

"This place is a lot of fun and great for birthday events for any age," one person wrote. "Lots of showmanship, surprises, jokes, fire and table magic show at the end. Steak was excellent. One of the dishes in their multi course menu was a little too salty, but not bad overall. We had a lot of fun."

"The food was surprisingly good, but is more Japanese-American rather than traditional Japanese, as the majority of Japanese restaurants are in the States," another person posted. "Most Japanese restaurants here just tend to cater to the American tastebuds, which is different than what you find in Japan."

[GeneChing]

Time to grab one of those Real Kung Fu t-shirts with Bruce on it. Because if I was Shannon, I'd be working at shutting their copyright infringing asses down pronto. a decade later...


Bruce Lee Heir Hits China Fast Food Chain With $30 Million Suit (https://www.bloomberg.com/news/articles/2019-12-26/bruce-lee-heir-hits-china-fast-food-chain-with-30-million-suit)
Bloomberg News
December 26, 2019, 4:14 AM PST Updated on December 26, 2019, 4:21 AM PST
Real Kungfu chain has been using Lee’s likeness for 15 years
Shanghai court case may test Chinese pledge to protect IPR

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A Real Kung Fu outlet in Beijing. Photographer: Noel Celis/AFP via Getty Images

Bruce Lee’s daughter struck back in a Chinese court at a popular fast-food chain for misappropriating the kung fu superstar’s image.

Bruce Lee Enterprises, whose legal representative is Shannon Lee, is seeking 210 million yuan ($30 million) in damages and 88,000 yuan in legal expenses from the Real Kungfu chain, Jiemian reported Thursday, in a case that could also test the Chinese government’s pledge to protect intellectual property rights.

A court in Shanghai accepted the suit in early December against Guangzhou Real Kungfu Catering Management Co. and two other related companies for portrait right infringement, state-run Xinhua reported. Shannon Lee is also asking the chain, called “Zhen Gongfu” in China and known for steaming its food, to immediately stop using her father’s image and to clarify for 90 days that it has nothing to do with the martial arts legend, according to Jiemian.

Real Kungfu said in a statement posted on its official Weibo account that it’s “baffled” by the lawsuit since it has been using the logo since 2004 and is preparing to respond. The image is that of a dark-haired man wearing a yellow jumpsuit in a kung fu pose who looks like Bruce Lee.

— With assistance by Dong Lyu



THREADS
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Bruce Lee Memorials (http://www.kungfumagazine.com/forum/showthread.php?42950-Bruce-Lee-Memorials)

[GeneChing]

A cafe without bikinis (http://www.kungfumagazine.com/forum/showthread.php?71201-Bikini-Baristas).



Veteran film stunt performer tackles new career in coffee (https://www.fox5atlanta.com/news/veteran-film-stunt-performer-tackles-new-career-in-coffee?fbclid=IwAR2Dmo2YrKbQptiwXOM5skw2ddGladn_FB V9I8qr11Pq2Srk7T68eA7d18g)
By Paul Milliken Published 1 day ago Good Day Atlanta FOX 5 Atlanta

ALPHARETTA, Ga. - When you think about it, running a coffee shop is a little bit like starring in action movies. The clock is constantly ticking down…you struggle to keep a steady hand around complex machines and bursts of scalding steam…and the ultimate goal is to create the perfect formula to save humanity from a caffeine-less existence.

Maybe that explains why Sophia Crawford is so good both in front of the camera...and behind the counter.

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Crawford, along with friend Curtis Short, is owner of Ground & Pound Coffee in Alpharetta, a full-service coffee shop that offers a full menu of coffee drinks, tea, and pastries. Opened in October of 2019, Ground & Pound has already attracted a wide fanbase with its spacious seating area, warm atmosphere, and a large menu of beverages.

Fun at Ground and Pound Coffee
A veteran film stunt performer tackles new career in coffee in Georgia.

Co-owning a coffee shop is a bit of a surprising move from Crawford, who's spent most of her life making movies instead of macchiatos. The London-born actress carved out a successful career as a stunt performer in Hollywood films and television series, including spending several seasons as Sarah Michelle Gellar’s stunt double in “Buffy The Vampire Slayer” and doubling as the Pink Ranger in the hit series “Might Morphin’ Power Rangers.” You’ve also seen Crawford’s work in films including Ella Enchanted, Poseidon, and G.I. Joe: The Rise of the Cobra.

Crawford moved to Georgia (along with her stunt performer husband, a native of the state) due to the booming film industry here, and along with continued work in stunts, decided to "brew up" a second act by creating Ground & Pound Coffee. "Stunts has taught me so much," she says. "It's taught me how to cope under pressure. Organization. Working with a group of people....So there are so many things that I have taken from working in stunts, and just brought them into the shop."

The shop is located at 8420 Holcomb Bridge Road, Suite 220, in Alpharetta, and is open from 7:00 a.m. to 6:00 p.m. on Mondays through Fridays, 8:00 a.m. to 6:00 p.m. on Saturdays, and 9:00 a.m. to 6:00 p.m. on Sundays.

Ground & Pound Coffee
Ground & Pound has attracted a wide fanbase with its spacious seating area, warm atmosphere, and a large menu of beverages.

For a look inside Ground and Pound Coffee, and to hear from Crawford and Short about their vision for the coffee shop, click the video player inside this article! There's some embedded vids with Sophia.

[GeneChing]

Big Trouble Bar (https://www.blogto.com/bars/big-trouble-bar-toronto/?fbclid=IwAR2lb5ss5e7EPR3_4f-uPbwOANE3vQMfVuUrvSimzXMdwoYwS2YBqCMQCYQ)

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Big Trouble is a bar tucked away above a location of Sichuan Ren, paying homage to its neighbourhood and the heritage of its sibling owners with a creative bilingual menu of baijiu bottles, Tsingtao, and dumplings.

It’s named for the movie Big Trouble in Little China, and doesn’t shy away from typically Chinese elements, reinterpreting them through a modern North American lens.

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This is wholeheartedly embraced in the design of what was once a raw upper floor space. Moody paper lanterns hang in clusters from the ceiling. Movie posters pasted to walls and murals lend a street feel to the bar, laundry strung in the hallway leading to the washrooms.

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Guacamole ($7) is deceptively simple in appearance, the bar classic amped up considerably with the addition of jicama, red pepper, scallion, ginger, lemongrass and sesame soy. The punchy dip gets another twist served with puffy, crispy wonton chips.

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Spicy Coconut Firecracker Shrimp ($9) come in a crispy spring roll wrapper with a chipotle lime aioli, juicy, crunchy, and crushable. Not bad at about a dollar each.

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Bang Bang Shrimp ($7) are just as addictive and quick to disappear, smothered in a sweet and spicy sauce that’s also surprisingly creamy. I could eat these like candy.

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Pidan Tofu ($9) is something I order because I’m curious about some rarer ingredients. Jiggly tofu sits atop a bed of gravy made from century egg white, the yolk crumbled on either side.

This lends a slight fermented taste that contrasts with the clean tofu and tobiko, pork floss bringing in another texture and flavour.

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The BT Dumpling Tower is an order of eight or 16 potstickers ($15/$28) layered up with melted Muenster, salsa and (wait for it) arugula, finished off with house gochujang spicy drizzle.

The concoction reminds me a little of something I’d whip up late at night with whatever’s in the fridge, but that said it’d probably follow up a bottle of baijiu nicely. continued next post

[GeneChing]

https://media.blogto.com/uploads/2018/07/16/20180712-bigtroublebar-12.jpg?cmd=resize&quality=70&w=1400&height=2500

We go with aromatic spicy ginger butternut squash potstickers, the other options being pork and leek or cheeseburger.

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A 10-ounce baijiu bottle mixed with mangosteen and lemon runs for $24. Baijiu is a clear Chinese liquor typically made from grain, “baijiu” translating to “white liquor.”

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“Served in shot glasses to share, strong & dangerous!” reads the menu and it’s not false advertising: just a whiff of it is enough to put a little hair on your chest, and while it has a potent boozy flavour it’s too easy to polish off in those little shots.

I admit I feel a little tingly in the extremities after just a little of the stuff.

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Happy hours are Thursday 5:30 - 8, food served until midnight weekdays and 1 on weekends.

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Photos by Jesse Milns

THREADS
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Big Trouble in Little China (http://www.kungfumagazine.com/forum/showthread.php?64867-Big-Trouble-in-Little-China)

[GeneChing]

More on Ninja here (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars&p=1316852#post1316852).


Ninja, the Wacky Restaurant Once Declared a Critical Disaster, Closes After a Long 15 Years (https://ny.eater.com/2020/3/5/21166070/ninja-restaurant-nyc-tribeca-closure-japanese-sushi)
Known more for servers dressed like ninjas and over-the-top theatrics, the Tribeca restaurant endured despite high prices and bad reviews
by Tanay Warerkar @TanayWarerkar Mar 5, 2020, 10:24am EST

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Ninja closed after 15 years in Tribeca Photo by Cem Ozdel/Anadolu Agency/Getty Images

The beloved yet critically panned Ninja — the wacky, theatrical Tribeca Japanese restaurant where servers dressed up as, yes, ninjas — has closed after 15 years, Tribeca Citizen reports. A sign posted at the entrance, at 25 Hudson Street, near Duane Street, informed customers of the seemingly abrupt closure, but a message on the restaurant’s website indicates that the subterranean sushi haunt lost its lease. Eater has reached out for comment.

Ninja opened after a $3.5 million buildout in 2005, fitting the underground space with fake stone walls, fake torches, and pagoda-like dining booths that seemed to resemble prison cells. Soon after its opening, one brutal reviewed followed the next. New York Times critic Frank Bruni was first on the scene writing that “Ninja acts like a Disney ride — Space Mountain under a hailstorm of run-of-the-mill or unappealing sushi — but charges like Le Bernardin.” Eater declared it an off-the-rails ****show restaurant.

Indeed, meals at Ninja could easily cost upward of $100 per person, but dishes like creme brulee topped with steamed veal and foie gras, a soup with clam and pork, and crab served on grapefruit only evinced a shrug from critics.

But the theatrics at the restaurant, an offshoot of a similar establishment in Tokyo, generated the greatest interest from diners — and were the focal point of most of the derision. Waiters dressed in black outfits would dart out of nowhere to surprise diners, sometimes even slipping a fake blade into a dining booth through a set of bars. Some dishes resembled towering infernos before they were dropped on to the table, while others required diners to hack into a thin, crackly sheet that broke into shards of croutons into a salad placed below it.

Still, the restaurant’s popularity endured, and diners kept packing the underground booths. In a 2008 revisit to Ninja, Eater begrudgingly admitted that tolerable food meant it was no longer a ****show. The inexplicable, overpriced extravagance endeared it to many — a stream of the most recent four and five star reviews on Yelp are one indication — and is a reminder of the continued popularity of themed restaurants in New York City, perhaps most notably and similarly Greenwich Village’s Jekyll and Hyde Club.


Ninja has closed after 15 years (https://tribecacitizen.com/2020/03/04/ninja-has-closed-after-15-years/)
March 4, 2020 • Restaurant/Bar News

https://tribecacitizen.com/wp-content/uploads/2020/03/Ninja-closing-notice.jpg

Ninja, the subterranean Japanese theme restaurant-slash-dinner-theater buried in 25 Hudson, closed on Sunday (March 1), with little to no fanfare. Called both the “most perplexing” (by Eater) and the most “kooky and dreary” (by the Times) restaurant in the city, Ninja opened here in 2005 and had to be the most coveted — and expensive — local birthday party invite in the neighborhood. Thanks to A. for the photo, who added, “I am crushed! It’s been such a fun little gem. I would have gone for one last hurrah. :( ”

It’s good fun to read Frank Bruni’s scathing 2005 review (https://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.html) — and also safe to say that thousands of folks ignored him on the subject.

https://tribecacitizen.com/wp-content/uploads/2013/03/courtesy-Ninja.png

[GeneChing]

The tycoon (http://www.kungfumagazine.com/forum/showthread.php?69088-Chinese-Tycoons-CEOs-amp-Tuhao) behind Kung Fu Tea (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)...


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Meet Shuang Crossland – The Woman Behind Some Of Denver’s Most Popular Asian Restaurants (https://303magazine.com/2020/03/shuang-crossland-one-concept-restaurants/)
KRISTINA VASQUEZ MARCH 12, 2020FOOD + BOOZE
6 MIN READ

It’s difficult to find someone who has more passion about creating Asian cuisine restaurants in Denver than Shuang Crossland. She is the woman behind One Concept Restaurant Group — the parent company of Go Fish Sushi, Poké Concept, The Bronze Empire, Kung Fu Tea and Makizushico.

https://images.303magazine.com/uploads/2020/02/GoFish-APIELA-303Mag-4.jpg
Photo By Amanda Piela

Having grown up in Dalian, China, Crossland took inspiration from watching her mother and grandmother cook. But having a career in the restaurant world wasn’t her first thought, she was always interested in cosmetology or fashion design. Jokingly, Crossland said none of her friends or family wanted her to do their makeup so she took that as a sign to move on. When Crossland and her family moved to the US and settled in Colorado, she switched her focus to higher education — specifically international business at Metropolitan State University of Denver. While in school she held a few hostess jobs at various Korean restaurants, though it kept her busy, it also slowly pulled her further into the restaurant industry.

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Photo By Kori Hazel

Though Crossland didn’t finish school, it was the server role she landed at Go Fish Sushi that led to her future path. Her inner battle of wanting to improve and reinvent various aspects of the restaurant led to a partnership offer with Go Fish Sushi’s owner and thus became her new passion. After taking the reins at Go Fish, her next restaurant project came to her unexpectedly but at the perfect time.

After seeing how well Crossland had been running Go Fish Sushi, owners of The Bronze Empire reached out to her asking if she would like to assume ownership of their hot pot restaurant. Crossland recognized the potential that Bronze Empire had but, unfortunately at the time, it was only really visited by the Chinese community in Colorado. Rather than taking full ownership of Bronze Empire, Crossland decided to share ownership with the original owners and help them make it more successful.

“[Bronze Empire] was an easy decision, because Chinese hot pot is what I grew up eating. Each restaurant is different from the other so they are free to adapt to each concept. The concept I was going for at Bronze Empire is a newer version of hot pot, ” Crossland said.

At the time there were only a few hot pot restaurants in the area and Crossland noticed with Denver’s growing population there would be a unique niche for this cuisine if it was marketed correctly. And with that, The Bronze Empire became her first booming restaurant after Go Fish Sushi.

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Photo Courtesy of Poké Concept

After each restaurant concept becomes self-sufficient, Crossland is quick to move on to her next endeavor. With inspiration from a trip to Hawaii, Crossland decided it was time to open a traditional Hawaiian poké restaurant — Poké Concept. With various locations locked in for Poké Concept and other concepts in the pipeline, Crossland formed the unified banner, One Concept Restaurant Group (OCRG).

OCRG is set up with Shuang Crossland and her partner who mainly deals with back of house operations along with three directors. Restaurant ideas like OCRG’s newest, Makizushico in Littleton come from a creative collection between the team. Once the construction, themes, locations and chef roles are fulfilled — OCRG looks for qualified managers to run the day to day operations for each restaurant. Usually, Crossland looks to her team at Go Fish, The Bronze Empire or Poké Concept for opportunities to promote from within.

READ: A Brand New Sushi Spot Opened In Littleton With Unique Hot And Cool Tapas

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Photo Courtesy of Juneau Wong— Makizushico

While a majority of the restaurants under OCRG are unique to Denver, one of their concepts is originally from New York. Crossland opened her own Kung Fu Tea franchise in 2017 with her twin sister Lian — who just so happens to be a real estate agent, which comes in handy when Crossland is searching for concept locations. After selling out at the first Denver location opening, Kung Fu Tea has become a very lucrative concept for OCRG. In fact, Kung Fu Tea is set to open a Stapleton location sometime in April 2020.

Despite this recent rapid growth, none of Crossland’s business ventures are done on a whim — some of her conceptions have been floating around for years before any of them come to fruition. It’s Crossland’s serious business mindset that makes her successful in this industry — while her fun and caring side shows her team that all her efforts are dedicated to them.

“I’ve worked with bad companies before where they didn’t value their employees and it really showed. I’m forever dedicated to my team because there is no way I could do anything by myself, I need them just as much as they need me,” said Crossland.

“She gives everyone the ability to show her what you can do. She has such an eagerness to teach and help others succeed just as much as her,” said OCRG director, Antonio Gudino.

As for creating successful restaurant experiences, Crossland is always looking at Denver’s demographic to see what each community wants from OCRG. As much as Crossland is working towards future restaurant ideas, she is always grateful for the connections made at some of her longest-running restaurants like Go Fish Sushi.

https://images.303magazine.com/uploads/2020/02/GoFish_Kori_Hazel_303-Magazine-6.jpg
Photos By Kori Hazel

“I enjoy being able to see children grow up as they visit my restaurants over the years. There’s this father and daughter that have been coming to Go Fish since I was just a server. I remember when she was so little, all she could eat was two or three pieces from a California roll and now she’s a teenager eating raw sushi. It’s so awesome to get to see families really grow up,” said Crossland.

It’s experiences like this that drive her to create more restaurant concepts for families all over Colorado. While Crossland has the desire to take some of the brands global like Poké Concept, she still very much wants to remain local.

With a couple new restaurant concepts in the pipeline for 2020, OCRG hopes to change the face of Asian cuisine in Denver. The word is that their newest ventures will be unlike any they’ve done before.

[GeneChing]

Kung Fu Buffet closing due to COVID-19 (https://www.wane.com/news/kung-fu-buffet-closing-due-to-covid-19/)
NEWS
Posted: Jul 18, 2020 / 04:28 PM EDT / Updated: Jul 19, 2020 / 11:33 AM EDT

FORT WAYNE, Ind. (WANE) – A local restaurant is closing due to decreased business from COVID-19.

Kung Fu Buffet located off of Stellhorn Rd. announced Saturday on Facebook of their closing. The post states:

“We’ve got some bad news… Due to COVID business has been very bad so we are deciding to close on July 31st for good. Thanks to all the customers who has been supporting us ever since the beginning!”

WANE 15 spoke with an employee who also confirmed the closure.

Until the closure, takeout orders are still available.

Kung Fu Buffet is also selling equipment from the restaurant at this time. If interested, contact information can be found on the website.


threads
Kung-Fu-Restaurants-amp-Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
covid (http://www.kungfumagazine.com/forum/showthread.php?71666-Coronavirus-(COVID-19)-Wuhan-Pneumonia&p=1318805#post1318805)

[GeneChing]

It's good to see anything open during the pandemic.


THE FAMOUS KUNG FU TEA IS OPENING SOON AT LUBBOCK’S SOUTH PLAINS MALL (https://kfyo.com/the-famous-kung-fu-tea-is-opening-soon-at-lubbocks-south-plains-mall/#)
JAN MILLER Published: August 19, 2020

https://townsquare.media/site/191/files/2020/08/Kung-Fu-Tea-2-photo-e1597877578296.jpg

The famous Kung Fu Tea is getting set to open soon at Lubbock's South Plains Mall, 6002 Slide Road.

Called the 'Starbucks of bubble tea' according to an online review, Kung Fu Tea is set to bring the big-time bubble tea experience to Lubbock. So if your bubble tea could use some wow-factor, get ready for Kung Fu Tea. They're anticipating opening possibly as soon as this month, although we haven't seen confirmation yet.

One thing's for sure: our thirst-buds have never been quenched quite this way before. Kung Fu Tea has a serious track record.

They boast a lifestyle with significance and energy. They are "fresh," "innovative" and "fearless," with locations around the world, including 250 in the United States. Since they launched in 2010 in New York, they've built a powerhouse reputation.

Here's what they say on their website:

Kung Fu, in its purest essence, is the desire for self-improvement and to expand one's capabilities beyond all limitations.

Here at Kung Fu Tea, we believe that it’s our mission to not only continuously improve our brand and beverages and the lives of our customers through providing only the most delicious, high-quality flavors but also to inspire the community to dream big and live fearlessly.

Founded in Queens, NY on April 30, 2010, we’re America’s largest bubble tea brand with over 250+ locations across the U.S. As one of the OGs of bubble tea, we maintain uncompromisingly high standards. Let’s be real. Making tea that looks good isn’t the hard part. The actual challenge is making tea that tastes good and presenting it in an innovative way. Made with the art of ‘3T’ Kung Fu, every cup of tea is freshly brewed at the perfect temperature using premium tea leaves.

Wow -- talk about tea on a mission. We look forward to visiting Kung Fu Tea when they open and will keep you posted. You can visit their website for their menu and more of their impressive story.


threads
Kung-Fu-Restaurants-amp-Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
bubble tea (http://www.kungfumagazine.com/forum/showthread.php?69498-Bubble-Tea)

[GeneChing]

Lion Dance Cafe Hits Its Crowdfunding Goal in 25 Hours (https://sf.eater.com/2020/8/21/21395950/lion-dance-cafe-oakland-vegan-pop-up)
The vegan Singaporean pop-up’s resources had been depleted by the pandemic, but its fans helped fund a permanent location
by Eve Batey Aug 21, 2020, 11:58am PDT

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It’s shaobing sandwich game on for Lion Dance Cafe, the Kickstarter for which hit its goal in a little more than a day. Lion Dance Cafe/Instagram

It took about 25 hours for Marie Chia and Shane Stanbridge to well and truly realize that their plan to open a permanent location for their popular vegan pop-up, Lion Dance Cafe, might actually work. Sure, they’d been selling out for years, attracting long lines and rave reviews when they’d appear at venues around Oakland, then named S+M Vegan. But the decision to open their own place, in the midst of a pandemic and when everyone’s money seems tighter than ever, is “a risk,” Stanbridge says, even with a shaobing sandwich that’s been selling out within minutes on pre-order.

But still, they forged ahead, making the press rounds with their plans to open in a restaurant space at 380 17th Street, in Uptown Oakland. But even then, they fretted — the cash reserves they’d hoped to open with (in better times) were nearly gone, as their catering business had been decimated by the pandemic. When Eater SF spoke with Chia and Stanbridge the first week of August, they were hopeful, but very, very worried. “We know that no one has any money right now,” Chia said then. “It almost feels inappropriate to ask for more.”

They closed their eyes and took that leap, anyway, launching a Kickstarter in hopes of generating the final $50,000 they needed to get up and running in the new space. They hit their goal in 25 hours.

“It had to be 25,” Chia says with a laugh. “It still couldn’t be in the first day.” They’re both elated, but it’s not just about the money. “It feels really, really good that so many people want to see this restaurant happen,” she says.

“We were concerned that we wouldn’t hit our goal at all,” Stanbridge says. Instead, “we were just watching it go up and were like ‘what is happening?’” Chia says.

In the days since, the fundraiser has continued to grow, and at publication time it’s almost $17,000 above what they’d hoped for. They’re now hoping to reach a stretch goal of $75,000, enough to buy a combi-oven that will allow them to prepare “hundreds” of dumplings at a time instead of the handfuls they painstakingly steam by pan now.

The extra funds will also help them “broaden our menu to make a lot more traditional dishes from Marie’s childhood,” Stanbridge says, which has always been the focus of Lion Dance: to take items like laksa and char kway teow and make them plant-based. Now, they’ll be able to do that with new recipes and menus, thanks to the generosity of their fans.

Lion Dance is still on track to open next month, Chia and Stainbridge say. After getting the keys to the location — which, most recently, was home to Liba — the pair have been working every day to ensure that it’s in perfect shape for an upcoming health inspection. And now, they “know for sure that all this work isn’t for nothing,” Chia says. And even if they don’t hit that $75K goal in the 13 days left on their Kickstarter, that’s OK. “We know that the times have changed for the worse yet again,” she says, referring to the fires burning across the Bay Area. “We won’t take it personally” if the Kickstarter stalls here. “We’re already just so grateful.”


Lion Dance Cafe
380 17th Street, Oakland, CA 94612
Visit Website (https://www.liondancecafe.com/)

After the pandemic lifts, I must check this place out next time I'm in Oaktown...
https://static1.squarespace.com/static/5acd6abbda02bcf0fc160e81/t/5f0522f4f6680542c53b0fd3/1598402323926/?format=1500w

[GeneChing]

Shaolin Noodle House (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars&p=1254790#post1254790) has been taken over by Bento.



New modern Asian restaurant takes over Shaolin Noodle House on Broadway (https://www.vancouverisawesome.com/food-and-drink/a-bento-chinese-taiwanese-restaurant-broadway-vancouver-2702128)
A new "modern Asian" restaurant specializing in Chinese, Taiwanese, and fusion dishes has just opened its doors on Broadway.
about an hour ago By: Lindsay William-Ross

https://www.vmcdn.ca/f/files/via/images/food/a-bento-restaurant-vancouver-food.jpg;w=960
Photo: @abento_official/Instagram

A new "modern Asian" restaurant specializing in Chinese, Taiwanese, and fusion dishes has just opened its doors on Broadway.

Called A. Bento, the restaurant has taken over the space at 656 W Broadway that had been home to Shaolin Noodle House, which shuttered this spring.

On the menu for launch are several comfort classics, including fried rice dishes, stir fry available a la carte or as a combo, and steamed or fried dumplings.

A. Bento also has the popular Taiwanese-style "Crispy Chicken Nugget," and, as the name suggests, they offer bento boxes, including one featuring their fried chicken nuggets. Additionally, their Bento options skew to the comfort food zone, with selections like a Deep Fried Pork Chop on Rice and Pork Ragu on Rice.

Fans of Taiwanese brews take note: A. Bento has several fruit beers on offer, including Sweet Touch white grape and lychee, and Taiwan Beer Pineapple.

During its soft opening phase, A. Bento has several promotional discounts and specials available for take-out orders, or orders placed at the restaurant and taken to-go. They can be reached by phone at 604-423-9585.

https://www.vmcdn.ca/f/files/via/images/food/a-bento-google-maps.jpg;w=960
A. Bento at 656 W Broadway in Vancouver. Photo: Google Maps

[GeneChing]

The Return of Kung Fu Saloon (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars&p=986475#post986475).


New bar and restaurant boasting vintage arcade games to open on San Antonio’s Northwest side (https://www.sacurrent.com/Flavor/archives/2021/01/14/new-bar-and-restaurant-boasting-vintage-arcade-games-to-open-on-san-antonios-northwest-side)
Posted By Nina Rangel on Thu, Jan 14, 2021 at 9:29 am
https://media2.fdncms.com/sacurrent/imager/u/blog/25338901/screen_shot_2021-01-13_at_3.26.06_pm.png?cb=1610573201
Facebook / Kung Fu Saloon San Antonio

Kung Fu Saloon, a Texas-based bar-restaurant-arcade chain, will open its first San Antonio location on the Northwest Side this summer.

Kung Fu has teased fans with “coming soon” posts on social media since last summer but recently shared a graphic that reads, “Get ready to party, San Antonio.”

According to the chain’s website, each Kung Fu Saloon location features a collection of vintage arcade games, skee ball, shuffleboard, foosball, ping pong, board games, karaoke rooms, a full bar and pub-style grub to fuel the fun.

A representative of the restaurant chain told the Current it's on track for a Summer 2021 grand opening, however it hasn't yet set a specific date.

The restaurant will be located at 5531 N. Loop 1604 West, next to Camp 1604 in the Rim Crossing Entertainment District.

[GeneChing]

See RZA + Alamo Drafthouse introduce The Flying Guillotine | 360° Tour (http://www.kungfumagazine.com/forum/showthread.php?49338-Wu-Forever!&p=1311458#post1311458)


ALAMO DRAFTHOUSE CINEMA FILES FOR CHAPTER 11 BANKRUPTCY (https://www.joblo.com/movie-news/alamo-drafthouse-cinema-chapter-11-bankruptcy?)
6 hours ago by: Gaius Bolling

https://www.joblo.com/assets/images/joblo/news/2021/03/alamo-drafthouse-chapter-11-bankruptcy.jpg

Texas-based theater chain, Alamo Drafthouse, has filed for Chapter 11 bankruptcy. The filing comes along with an asset purchase agreement with Altamont Capital Partners, a previous investor in the company. A new backer, Fortress Investment Group, and its affiliates are also a part of the purchase agreement.

Chapter 11 does sound like doom and gloom for the theater chain that became a big hit with moviegoers due to its focus on the movie fans and their dine-in service but this filing will give the chain the capital it needs to allow operations to run as normal as they emerge from the ramifications of the COVID-19 pandemic. Like most exhibitors, Alamo Drafthouse locations were closed for months beginning last March.

Alamo Drafthouse is headquartered in Austin, Texas, and runs roughly 40 locations with other prominent locations being Los Angeles, Brooklyn, and Northern Virginia. As part of the bankruptcy filing, Alama Drafthouse will close down a few underperforming locations and restructure their lease obligations. There is no word as of yet which locations will be closed due to the filing. Founder Tim League will remain involved with the company and among the lender group buying assets and Shelli Taylor, who will be assuming the role of CEO, had this to say about the latest turn of events:

"Alamo Drafthouse had one of its most successful years in the company’s history in 2019 with the launch of its first Los Angeles theater and box office revenue that outperformed the rest of the industry. We’re excited to work with our partners at Altamont Capital Partners and Fortress Investment Group to continue on that path of growth on the other side of the pandemic, and we want to ensure the public that we expect no disruption to our business and no impact on franchise operations, employees and customers in our locations that are currently operating."
The news about Alamo Drafthouse comes on the heels of what could be a return to semi-normal theater operations just around the corner. Shuttered theaters in New York City are set to reopen on March 5, 2021, and Los Angeles is reportedly mere weeks from announcing that their theaters will be reopening as well, albeit, at limited capacity. Many exhibitors believe that there will likely be a revival of moviegoing by the summer as vaccinations continue to increase. Oddly enough in Texas, where Alamo Drafthouse is headquartered, the mask mandate was just lifted and they reopening their state at 100 percent capacity.

Alamo Drafthouse is known for its love for cinephiles and its focus on the pure theatrical experience. They have hosted numerous fan events that are movie-related and they are known for enforcing rules, such as "no talking", with a much stricter policy than other chains. I'm happy that this filing allows them to operate as normal but bummed for the underperforming locations that will have to close in the near future. There is the concern that the new partners involved may try to change things down the line but that's something we'll have to wait and see. The pandemic has certainly kneecapped the exhibition business but hopefully, all of these signs of reopening are an indication that they're coming out on the other side of it.

THREADS
Wu Forever! (http://www.kungfumagazine.com/forum/showthread.php?49338-Wu-Forever!)
Kung Fu Restaurants & Bars (http://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Coronavirus-(COVID-19)-Wuhan-Pneumonia (http://www.kungfumagazine.com/forum/showthread.php?71666-Coronavirus-(COVID-19)-Wuhan-Pneumonia&p=1318812&highlight=alamo+drafthouse#post1318812)

[GeneChing]

How Han Chiang of Han Dynasty turned a themed dinner into friendships with his hip-hop heroes (https://www.inquirer.com/entertainment/music/han-dynasty-wu-tang-clan-dinner-20221213.html)
The 15-course tasting dinner is inspired by the rap supergroup's first album — and has drawn guests from GZA to Masta Killah.

https://www.inquirer.com/resizer/y4e_JzZD3pwa518BqQQZ-xa7xxY=/0x0:2400x1601/700x467/filters:format(webp)/cloudfront-us-east-1.images.arcpublishing.com/pmn/BI7Y5ZKVQFATNKES6G2BLQ3HXE.jpg
Han Dynasty owner Han Chiang poses with Wu-Tang Clan's Masta Killah at a 15-course tasting dinner inspired by the group's seminal album "Enter the Wu-Tang (36 Chambers)."
Yong Kim / Staff Photographer
by Beatrice Forman
Updated Dec 13, 2022

A Chinese restaurant owner, a member of the Wu-Tang Clan, and a guy from South Jersey walk into a bar.

Actually, it wasn’t a bar. It was the University City location of Han Dynasty for Monday night’s Wu-Tang Beer Dinner, a 15-course family-style Sichuan meal with 15 beer pairings that’s loosely inspired by Enter the Wu-Tang (36 Chambers), the rap group’s seminal first album.

Now in its seventh year, the dinner’s vibe is very nightclub-meets-potluck: Jamel “Masta Killah” Irief (another Wu-Tang member) presided over the room, there were flavored blunt wraps at each table to encourage some undercover puffing and passing, and diners were instructed to eat and talk with complete strangers.

Owner Han Chiang, 43, said the dinner has roots in his Lancaster County upbringing, where, as a Taiwanese immigrant, Chiang said he was the only Asian student in a majority white school.

“I was dealing with a lot of racism back then, so I almost exclusively listened to a lot of angry music,” Chiang told The Inquirer. “Now, [Wu-Tang ’s] music feels different. I’m not as angry any more.”

For the diners, the tasting is the realization of a fandom fantasy, where they get to slurp noodles and slug beer in the presence of hip-hop royalty for $145 a pop.

But for Chiang, the event is a childhood dream realized: He’s forged friendships with group members like Raekwon, GZA, and Method Man, who filmed the music video for his song “Big Sky” in one of Chiang’s New York City restaurants.

“It was a dream come true,” Chiang said. “If you build it, they will come.”

https://www.inquirer.com/resizer/VvzcQTgnVTKrZoOE-oFZxEATTXg=/800x530/smart/filters:format(webp)/cloudfront-us-east-1.images.arcpublishing.com/pmn/JN4HTWG3A5DTLKZCFPNRXACUFI.jpg
Owner Han Chiang holds court at the restaurant's annual Wu-Tang Beer Dinner, which drew around 100 diners.
Yong Kim / Staff Photographer

Now regarded as one of the most significant albums of the 1990s, Enter the Wu’s mixture of cipher-style rhymes, hardcore production, and East Asian influence has left a traceable imprint on hip-hop. The group’s lore has spawned a scripted series on Hulu, a spot in the Marvel Cinematic Universe, and, yes, another Wu-Tang-themed dinner in Seattle.

Here, the album lends an aura to the menu, but Chiang said the event was originally supposed to be a literal interpretation of the 36 chambers: 36 courses spread across breakfast, lunch, and dinner and three of his restaurants. Monday’s menu was a mixture of traditional Sichuan favorites, from cumin-spiced lamb with shrimp crackers to snapper topped with peppercorns on the vine and a flaky pineapple-stuffed puff pastry for dessert.

Attendees skewed Gen-X and white, with a sprinkle of 20-something hypebeasts thrown in. Some were casual listeners, while others were longtime fans.

For Tina and Rodney (who didn’t want to provide their last names because of the undercover puffing and passing), the pair of engaged ex “secret office lovers” who now live in Mt. Airy, it was a trip back in time.

“Tonight takes me back to my late teens and early twenties, wearing Timbs and baggy jeans, and smoking blunts,” said Rodney, who was a freshman at West Chester University when Wu-Tang’s first single “Protect Ya Neck” dropped. (He later went on to write a paper on the song “C.R.E.A.M” for a literature class, which he did not deem an academic success).

Others were Wu-Tang rookies: One guy said he listened to a song and half before attending, but Chiang’s cooking was actually the bigger the draw.

https://www.inquirer.com/resizer/kziHLkqsU6tOV8r8oYKc-4Csa7Q=/800x529/smart/filters:format(webp)/cloudfront-us-east-1.images.arcpublishing.com/pmn/ZMHP4HW7FRCNZB4TFYBTS6D6ZQ.jpg
At Han Dynasty's annual Wu-Tang Beer Dinner, guests are encouraged to sit with strangers (and maybe pass around a joint).
Yong Kim / Staff Photographer

When Chiang started throwing the tasting in 2014, he didn’t have authorization from the group. Then, Greg “G” Provost — the WPRB 103.3 FM DJ who was the first to play Wu-Tang on the radio and still works with the group on Philly appearances — caught wind.

“I found out on Facebook, and when I looked at the menu, I saw pork everywhere, and I got mad. How are you going to do a Wu-Tang dinner and have pork on the menu when they’re totally against pork?” Provost, who is from South Jersey, said, referencing several of the group members’ Muslim faith.

As Provost tells it, he marched down to the restaurant to tell Chiang: “I said, ‘It’s cool you guys are doing this, but it’s really disrespectful for pork to be on the menu.’”

Chiang apologized and swapped pork for beef. A few weeks later, Provost invited him backstage to a GZA concert, and soon, the trio was “smoking blunts and talking about everything — food, music, family.”

Chiang’s favorite memories from chilling with the Clan? A tie between a Christmas Eve visit to a strip club in Queens for Chiang’s birthday with Raekwon, and a trip to Atlanta to meet Raekwon’s family.

https://www.inquirer.com/resizer/tTlyN5qL_W45eLZnV_H8L5XJZ-s=/800x534/smart/filters:format(webp)/cloudfront-us-east-1.images.arcpublishing.com/pmn/F5TER2SJ2VHAXMGGFBDIEXETVE.jpg
Plates of Sweet Sesame Duck, one of 15 courses served at the Han Dynasty's annual Wu-Tang Beer Dinner in University City.
Yong Kim / Staff Photographer

“His mom cooked me the best Southern food I ever had,” Chiang recalled. “It was a special experience.”

Admittedly others have tried to fanboy their way into Wu-Tang ’s inner circle in the past. Disgraced “pharma bro” Martin Skreli paid $2 million dollars in 2015 for the only known copy of an unreleased album from the group, only to publicly fight the group as they tried to reclaim the album during his legal proceedings.

So, why then, is Chiang’s admiration different?

“What sticks out about Han is humbleness. I would’ve walked right by him,” said Masta Killah, who met Chiang for the first time at the dinner. Praise of Chiang’s cooking spread through the rap group, so Irief, who is vegan, was excited to try a specially-prepared menu just for him.

“Han’s real. He’s very dedicated and very, very intense, but he takes a lot of pride in his food … and that’s the thing,” Provost said. “A lot of people have money, but they don’t have his understanding.”

Published Dec. 13, 2022

Beatrice Forman
I'm a general assignments reporter who enjoys covering Philly-specific tomfoolery, both online and IRL.

Wu-Forever! (https://www.kungfumagazine.com/forum/showthread.php?49338-Wu-Forever!)
Kung-Fu-Restaurants-amp-Bars (https://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)

[GeneChing]

This Power Rangers-Inspired Ramen Shop Is Mastering the Art of Kick-Ass Noodles (https://www.kqed.org/arts/13923840/noka-ramen-power-rangers-spicy-miso-oakland-hella-hungry)
Alan Chazaro
Jan 19
https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_lead-cropped-1020x574.jpg
The classic tonkotsu (pork belly, bean sprouts, bok choy, mushrooms, seaweed, noodles, egg) is a signature at Noka Ramen. (Alan Chazaro)
¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region's culinary cultures through the mouth of a first-generation local.

If you scan ramen threads on Reddit or Twitter, you’ll find the occasional hater who claims that the Bay Area’s ramen “sucks” or is “overrated" (particularly when compared to LA's offerings). I don’t completely disagree with those statements. Many times I’ve been told about a top ramen joint in NorCal only to be underwhelmed by spaghetti-like noodles or an odd ratio of toppings that overpower the actual ramen.

Occasionally, though, I’ll find a spot here that reminds me of the top-tier ramen I experienced during a trip to Tokyo, where each brothy spoonful delivered a soulful warmth that transcended any language barrier.

That’s exactly the kind of good vibe I found at Noka Ramen in Oakland’s Jack London Square. You may recall the restaurant going viral last fall, when its staff stopped a man from assaulting a woman inside the dining room — while dressed up as Power Rangers. As the story made the rounds on social media, it also brought attention to the eatery’s flamboyant staff and quirky decor. The establishment’s most essential element — its actual ramen — was given a well-deserved signal boost, too. They haven’t held back any punches since then.

Since it opened in the summer of 2022, Noka has been serving up some of the tastiest (and spiciest) ramen in the East Bay. The colorful shop has mastered the art of flavorful presentation, with its stylish Power Ranger–themed tiki drinks, anime playing in the background and over-the-top menu items like the Ikari Steak Ramen, which features slow–cooked beef rib confit, creamy spicy miso and a splash of 151 rum that’s been lit on fire ($36).

https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_uniform-800x533.jpg
A server at Noka Ramen embodies the restaurant's stylish vibe. (Alan Chazaro)
But for me, it’s the simpler ramen dishes that keep me coming back for more. The spicy miso ramen, in particular, is one of the fiercest broths I’ve found in the Bay and packs more than enough heat (hack: order the shi****o pepper appetizer and mix some of its spicy sauce into your bowl for an extra kick).

What helps Noka stand out from the competition is the vision of Pop-Kasem Saengsawang, the creative owner of a local Thai restaurant mini-empire that includes Farmhouse Kitchen, Son & Garden and Daughter Thai Kitchen. With the help of Kenichi Ota, the consultant and teacher behind the Los Angeles-based Ramen School USA, Saengsawang is now adding his own spin to the ramen circuit.

Here’s what the two collaborators and friends had to say about serving noodles on the docks of the Frisco Bay.

This interview has been edited for length and clarity.

********

ALAN CHAZARO: You both grew up in Asia before immigrating to California. What brought you here, and what has been your experience with the U.S. food industry?

POP-KASEM SAENGSAWANG: I’m originally from Thailand. I moved to the States with the hope of becoming Bill Gates (laughs). I was a computer scientist and moved here to continue my studies. During college, I had to start working and learn how to live on my own. I worked in a kitchen and served as a manager for six years and fell in love with food. I opened my first restaurant back then, but only nine months later it closed down (laughs). I was 26 years old. It was a Japanese sushi restaurant. My chef taught me a lot about raw fish, sauces and to care about the traditions. It was all new to me. One day my chef didn’t show up, and I realized that I didn’t understand it well enough, that I needed to learn more. Eventually I opened Farmhouse Kitchen. It was fun. My wife [Ing Kumo] and I enjoyed that, because it was totally us.

KENICHI OTA: I came 18 years ago and started working at a Japanese grocery shop in San Jose. I eventually opened a ramen shop of my own, but I had some issues at the time and had to return to Japan, so I closed it down. Five years ago, after I returned, I wanted to enter the ramen market, but nobody was making the sort of ramen that I wanted to make. I decided that I could help others who wanted to learn how to make ramen. I thought, let’s try to support the restaurants who have a passion for Japanese food and products and who want to learn to make it. That’s when I started to do consulting and teaching.

Why did you decide to open Noka? Why ramen?

SAENGSAWANG: After the pandemic, I learned a lot about comfort food and what people wanted. I was always dreaming about a noodle bar for so long. I grew up in Thailand, [where] the two key ingredients are rice and noodles. I had time to learn and study during [the pandemic]. I went to different noodle shops, tried to get a feel, talked to the chefs. But I didn’t have the answers until I found Ken. The way he taught me is to jump in and make it your own experience. I feel like it’s something that I really enjoyed and could adapt and turn into my own recipes. With his knowledge and help, we created a beautiful broth and chewy noodles. I didn’t want my ramen shop to feel like traditional ramen, so I added lobster, short ribs, those kinds of things to the menu. I didn’t want to mix with Thai or anything else, though. I wanted it to be Japanese ramen. Over many months, Ken returned to check the recipe and make it better. I’m super grateful for him.

OTA: For Japanese people, ramen is an important part of food. I started making ramen about 14 years ago. I was working at the grocery store and making ramen there. I was working with ramen chefs to make it and started going to outside events and pop-ups as well. People think ramen is just general. But it’s a whole process with many varieties and styles. It’s about details and careful directions, but the whole process is enjoyable. It’s not stressful for me. Making ramen is simply fun. continued next post

[GeneChing]

https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_spicy-800x1200.jpg
The Spicy Miso Ramen (spicy ground pork, chili paste, bamboo shoot, corn, egg, thin noodles) is a personal favorite for this writer. (Alan Chazaro)
Where did the whole Power Rangers concept come from?

SAENGSAWANG: The Power Rangers idea is about having fun, first of all. It’s also a good look. I grew up with Japanese cosplay, so I really enjoy the Power Rangers. The Power Rangers don’t have just one guy or person — it’s a team. That was our goal. Then my wife, Ing Kumo, created the Power Ranger cocktail. When we bring it out, the server might do the Power Ranger move (chops the air). We might as well wear it and have fun. For our shyest servers, they become different people when they wear it. Customers can’t see you. It changed the way they walked from when they would dress regularly. It just brings a unique experience to everyone — customers and workers. At first everyone laughed and didn’t want to wear it. But now they love to pick their colors each week: pink, black, green, white.

Noka Ramen went viral last year after an incident involving staff members dressed as Power Rangers — when your employees helped to end a physical altercation in public. How did you all deal with that and in what ways did it affect the community?

SAENGSAWANG: The first couple of days I told everyone I don’t want to say that we were heroes. I don’t want to twist it since we weren’t really sure what was going on with the gentleman and lady who were fighting in our restaurant. Our goal is to protect our customers, always. The cosplay heroes were the story that day by coincidence. My manager pushed the guy out of the restaurant. It’s difficult because we don’t expect our staff to fight like that. It’s dangerous. There is one instance in San Francisco where a worker was stabbed because they ran after a customer who didn’t pay. I told everyone that we didn’t want to celebrate or share what happened because it’s a tricky situation. When the media came, I didn’t want to put my workers in the spotlight. What if the man came back and tried to attack my workers? So we focused on what we serve, how we value the customers.


"Our goal is to protect our customers, always. It’s difficult because we don’t expect our staff to fight like that. It’s dangerous. ... So we focused on what we serve, how we value the customers."
Pop-Kasem Saengsawang
We went to court as witnesses, and we had to make sure the woman who was attacked got the support she needed. We hired a lawyer to make sure that one of our employees wasn’t involved [with any charges]. We were just trying to protect ourselves and everyone. That guy who attacked went to other locations nearby; he was also at Plank, and the police were involved there and arrested him. We don’t want our employees to be in those situations, but we appreciate the community that keeps supporting us because they feel like it was a heroic thing. It turned out positive. In Oakland, we have many people who are protecting the community and making sure no one gets hurt here in this city.

That incident brought a lot of positive attention to Noka and put it on many people’s radars as a ramen destination. What are your thoughts on the ramen scene in the Bay Area, and what is Noka doing differently, besides dressing up as Power Rangers, to stand out?

OTA: There is high-quality ramen in San Francisco, and there is a huge market in the Bay Area. It’s competitive for the United States. Noka is joining that market later, so Pop and I talked about concepts. We don’t need to only follow the exact authentic recipes. It’s not our goal. Our goal is to have ramen lovers come back; maybe they’re new to ramen. We focused on the mix of American people here and what we could do to make them like Noka. That’s how we approached it.

SAENGSAWANG: To my understanding, when people experience something and they enjoy it, they want to return because they liked it, whether it’s traditional or non-traditional. Some people grew up with ramen being cooked at home by mom. Noka Ramen can’t recreate that. Noka Ramen is about bringing a fun new experience. Ramen is about joy and we try our best to represent that feeling. Of course, we can’t replicate the most traditional. It can’t ever be exactly like home-cooked ramen. There are too many factors. So we focus on providing a good experience with noodles with love and joy. That’s the concept.

We don’t like to compare ourselves with others. Every ramen [shop] has their own unique story of making ramen. Some restaurants here are owned by Koreans, so they add kimchi. Some are Chinese-owned and have catfish or ingredients mixed from Chinese culture. That’s great. The generations that grew up with mixed cultures can adapt and adventure easier. But I told Ken that I wanted Noka to be Japanese without any Thai [influence].

https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_sign-800x1200.jpg
Noka, which is the Thai owner's ode to Japanese cosplay and culinary traditions, translates into "farmhouse." (Alan Chazaro)
What’s the secret to making good ramen?

OTA: My teaching program is about making everything from scratch and using premium ingredients. Everything from scratch, including appetizers and other dishes. Lots of people use [pre-made] concentrated stuff, and the broth isn’t as good. Or [they use] cheap ingredients. We use so many steps to make our ramen that it’s almost too much to follow (laughs).

SAENGSAWANG: We probably use about 40 pounds of bones or more in each batch of our broth, and it takes about six hours just to make the broth. Ken brought his technique to Noka, which is the high-pressure machine. We use that, too. Ken imported that from Japan. Traditional style uses an open-faced pot, but this high-pressure pot pushes all the ingredients into water and makes it super creamy. That makes it different and isn’t a common technique here. Ken’s [noodle] recipe is really unique. It’s high-end flour imported from Japan. I also purchased a noodle machine from Japan. Everything is written in Japanese and I can’t read it (laughs). Google Translate didn’t help. Ken came in and showed us the steps and how to operate it.

I thought you could just buy noodles and put it in a broth (laughs). Not at all. It’s all worth it though. I want our customers to eat with love. That’s our goal.

Besides Noka, where is your favorite place to get ramen in the Bay Area?

SAENGSAWANG: My spot to go for ramen is Nagi Ramen in San Mateo.

OTA: Yes, Nagi is good. Very unique ramen. They come from Japan. I enjoy it. But also I have to say: Go Noka!




Noka Ramen is open Mon. through Fri. from 11 a.m.–2 pm and 5–9  p.m., and Sat. and Sun. from noon–3  p.m. and 5–9 p.m. The restaurant is located at 90 Franklin St. in Oakland.

Real Life 'Superheroes' (http://www.kungfumagazine.com/forum/showthread.php?53865-Real-Life-Superheroes)
Power-Rangers-(2017) (https://www.kungfumagazine.com/forum/showthread.php?69253-Power-Rangers-(2017))
Kung-Fu-Restaurants-amp-Bars (https://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)

[GeneChing]

Samurai Restaurant Time gives kitschy thrills fit for Kabukicho (https://www.japantimes.co.jp/life/2023/11/12/food-drink/samurai-restaurant-shinjuku/)
https://cdn4.premiumread.com/?url=https://www.japantimes.co.jp/japantimes/uploads/images/2023/11/10/262313.jpg&w=1000&q=100&f=jpg&t=1.2
By the finale, I had completely bought into Samurai Restaurant Time's spectacle — a neon-lit festival with chants and cheers. | LAURA POLLACCO
BY LAURA POLLACCO
CONTRIBUTING WRITER
SHARE
Nov 12, 2023

Tokyo’s Robot Restaurant was a top tourist destination for years before it closed during the pandemic. A gaudy experiment in dinner theater, it often sated appetites for “wacky” Japan even if the food left visitors wanting.

The neon-soaked streets of the Kabukicho nightlife district are now serving up a similarly kitschy second course: Samurai Restaurant Time. In the same location as its predecessor, the show opened Oct. 10. It’s run by the people behind Gira Gira Girls, a “girl’s bar” in the same building that delivers what would be considered adult entertainment in most countries.

This association with Gira Gira Girls confused one honeymooning couple who were visiting from Los Angeles. Even more confusing was the scene that awaited them on their pre-2:30 p.m. arrival: a BDSM stage performance complete with revealing leather costumes and flogs (the show now asks ticket holders to arrive at 2:30 p.m. in order to avoid any adult content).

“We were recommended this by a friend,” says Juan Lopez. “She said, ‘It’s going to be kind of weird but you have to go check it out.’ When we put in the directions and it said Gira Gira Girls, we thought, ‘What’s going on? Should we cancel?’ In the end we decided to go for it.”

His partner, Andrea, chimes in. “We had the reservation already, so why not?”

Another couple, this time from Texas, seemed equally bewildered.

“We didn’t even know this was a different thing,” says Eric Luikens, adding that he and his partner, Kansas Johnson, thought they were in fact going to the Robot Restaurant.

“We saw videos of the robot show online,” adds Johnson, “so we guess this will be kind of similar.”

https://cdn4.premiumread.com/?url=https://www.japantimes.co.jp/japantimes/uploads/images/2023/11/10/262314.jpg&q=100&f=jpg&t=1.2
While not officially affiliated with the defunct Robot Restaurant, the new Samurai Restaurant Time lunch show scratches many of the same itches. | LAURA POLLACCO
Samurai makes use of the same font and colors that its popular predecessor once employed, and is located in the same spot. Robot Restaurant’s now-defunct URL even redirects to the new restaurant’s page, but Gira Gira Girls stresses that Samurai is its own show.

“Rather than replacing something, we want to create a completely new and unique form of evolving entertainment,” says sales representative Kazuyori Hayashi . The concept, he continues, is to give tourists a “show full of Japanese hospitality and energy ... where you can experience the ‘Japanesque’ of the past and future and be surprised.”

I arrived for the show expecting something akin to what I had experienced at Robot Restaurant, and the entrance at least didn’t disappoint. An enthusiastic host led me down a flight of psychedelic stairs to the seating area, which was arranged in eight booths that lined the back of the showroom’s wall with a long table right at the front of the stage. My seat was almost dead center of the long table, allowing me to feel the full energy of the performance, even if I did need to occasionally turn my head to take in everything.

At 2:30 p.m., the room began to fill. The opening acts consisted of various dance performances accompanied by live singing, which was a good way to keep up the energy in the room as stragglers found their seats.

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Samurai Restaurant Time delivers two hours of showy, over-the-top and exuberant performances complete with bright lights, bright costumes and even brighter set dressing. | LAURA POLLACCO
As with Robot Restaurant, drinks and foods are available. My ¥9,000 ticket (reserved through the official site) included a set meal or drinks, with the option to purchase off the menu later on. The set meals range from beef steak to ramen noodles, which come in self-heating bento boxes. Additionally, snacks, soft drinks and alcohol are also available for purchase, with a can of beer going for ¥500 or ¥600, and popcorn for ¥700.

The meals themselves are standard fare — not bad, not great — but, let’s face it, the food isn’t really why people come.

The main event kicked off at 3 p.m. and went on to deliver two hours of showy, over-the-top and exuberant performances complete with bright lights, bright costumes and even brighter set dressing. The performance I attended began with a Halloween-themed opener, complete with free treats to get us all in the mood. Eventually, the show turned its attention away from spooks and toward its namesake theme: samurai.

The samurai segment consisted of a mythical storyline that, if we’re being honest, you’ll struggle to recall once you’ve left the premises. If you’re looking for a riveting retelling of the story of Tokugawa Ieyasu — you’re in the wrong place.

https://cdn4.premiumread.com/?url=https://www.japantimes.co.jp/japantimes/uploads/images/2023/11/10/262311.jpg&q=100&f=jpg&t=1.2
If you’re looking for a riveting retelling of the story of Tokugawa Ieyasu — you’re in the wrong place. | LAURA POLLACCO
Instead, Samurai Restaurant Time delivers a tale of flashy samurai, evil lords, shrine maidens, magical armor, betrayal and sword battles with flips and spins — and lots of long-haired wigs. It’s a cliched stew of what Japanese theme restaurateurs likely believe Western tourists want and, well, they may be right on that front.

The whole show is targeted at English-speakers, with English text displayed in the background while performers lip sync to some questionable and clunky dialogue. The English itself is likely to grate on the legions of English-teaching locals that may want to make an afternoon out of Samurai, but I thought it added to the whole aesthetic — a fusion of early Japanese 8-bit games, 1980s anime and all the unpolished English translations those genres entailed. If this was deliberate, then I say to Samurai’s scriptwriters, “All my praise are belong to you.”

Despite Samurai’s scheduled two-hour running time, the show itself is filled with numerous intermissions that are designed to get you to buy more drinks, snacks and even merchandise while stagehands change the set and allow performers to catch their breaths. On that note, while the script may not be winning any awards anytime soon, the staff at Samurai are pretty great at helping you from the moment you arrive. Most have excellent English and are attentive in their service.

The roughly 20-minute finale is where Samurai could most closely be considered a sequel to Robot Restaurant. Out came the big mechanized floats, taiko drummers and fan wavers, a visual and audio assault that climaxes in a cacophony of celebratory joy. By this point, the audience and I had completely bought into its spectacle — a neon-lit matsuri-style festival with chants and cheers.

Is the Samurai stage show rough around the edges? Sure. Could it be more polished? Absolutely. Is there a lot of razzle dazzle trying to gloss over the cracks? Yes. But the performers give it 100% and are rewarded with a roomful of smiles and applause in the end.

https://cdn4.premiumread.com/?url=https://www.japantimes.co.jp/japantimes/uploads/images/2023/11/10/262310.jpg&q=100&f=jpg&t=1.2
Elements of the performances at Samurai Restaurant Time evoked the energy and exuberance of a traditional Japanese festival. | LAURA POLLACCO
“I thought it was great,” says Swiss tourist Kamil Kosmalski. “It was very Japanese in the most commercial, modern way we know it.”

Despite their previous concerns that they'd signed up for something of a strip show, the Lopezes were also satisfied with the outcome.

“It’s super kitschy, but charming in its own way,” says Juan, “It feels a little amateur but that’s part of the charm. If you’ve ever been to Las Vegas, it reminded us of some of the shows there. It may not be 100% put together — but still very fun.”

Samurai Restaurant Time scratches many of the itches left behind by the closure of Robot Restaurant, providing the same over-the-top presentation of Japanese culture, for better or worse. As someone who lives here, I tend to try to avoid what are considered gimmicky tourist spots, but I found myself getting swept up in the overall madness and joy in front of me. Like climbing Mount Fuji, however, once is enough.

The robots are dead. Long live the new age of samurai.

For more information on Samurai Restaurant Time, visit giragiragirls.com/reservation. Someday I must visit Shinjuku...

[SteveLau]

The name of these restaurants, their food dishes, is gimmick to me. At least some of these restaurants operate so.



Regards,

KC
Hong Kong

[GeneChing]

https://ninjaburger.com/images/splash.png
Experience the Ninja Burger Difference! (https://ninjaburger.com/index.shtml)

Ninja Burger is the world's original premier fast food delivery service, founded in 1954 in order to cater to an exclusive set of clientele who sought good food, fast service, and above all else discretion. The company opened its doors to the general public in 1999 with the launch of the Ninja Burger website. Ninja Burger looks forward to serving its one-trillionth customer in the near future. One of the previous three sentences is true.


For Information
1-800-373-3411


Not sure how these guys escaped us for so long. Oh right. Ninjas...

Kung-Fu-Restaurants-amp-Bars (https://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Ninjas! (https://www.kungfumagazine.com/forum/showthread.php?44568-Ninjas!)

I know this is a parody site but it popped up this morning whilst researching International-Ninja-Day-is-December-5th (https://www.kungfumagazine.com/forum/showthread.php?69923-International-Ninja-Day-is-December-5th)

[GeneChing]

Coming next week: Tai Chi Bubble Tea along with ramen, poke and sushi burritos (https://www.wichitabyeb.com/2023/12/tai-chi-bubble-tea-opens-next-week.html)
By Eddy / December 28, 2023 / News
Tai Chi Bubble Tea

https://www.wichitabyeb.com/wp-content/uploads/2023/12/img_5406-1-600x450.jpg

Northwest Wichita is about to get an option for bubble tea, poke, sushi burritos and ramen when Tai Chi Bubble Tea opens in NewMarket Square at 2413 N. Maize Road. This will be in the same strip center as Buffalo Wild Wings.

Barring any last second setbacks, the opening date has been set for Wednesday, January 3.

When they open, the menu, which is shown on the front of the building without prices, will feature bubble tea, poke bowls, sushi burritos and ramen. It should be an exciting new eatery for the west side of town, which doesn’t have a lot to choose from when it comes to many of those dishes.

Tai Chi first opened in 2015 and has since grown to nearly 40 stores, mostly found in the northeast part of the country. The closest location can be found in Oklahoma City.

Kung-Fu-Restaurants-amp-Bars (https://www.kungfumagazine.com/forum/showthread.php?51971-Kung-Fu-Restaurants-amp-Bars)
Bubble-Tea-Boba (https://www.kungfumagazine.com/forum/showthread.php?69498-Bubble-Tea-Boba)