Posts
My next set of posts, starting next week, will be on some of the restaurants in the Chapel Hill, North Carolina area, to where my family helped my brother move.
But in the meantime, enjoy the holiday. For you Philadelphians, it looks like this town is all geared up for a celebration with ice cream festivals at noon Friday, Saturday AND Sunday. Woohoo, three days of ice cream! (Not sure if that's intended for just the kids though.) This is of course in addition to a concert, a parade and the standard fireworks. Here's the official schedule with all the details.
I'm looking forward to seeing how they celebrate independence day here and will post anything interesting that comes up in the meantime. Happy 4th of July!
Friday, July 03, 2009
Thursday, July 02, 2009
Rouge Ninety Eight : Philadelphia
It seems strange to me that the Good Dog burger gets much more love than the Rouge burger, because I thought that this burger was the best burger I've had so far in Phili.
Yes it's a whopping $16.
Yes, I realize this burger was featured on Alan Richman's 20 Burgers You Must Eat Before You Die, which invites a lot more focused attention to it. I honestly don't give a crap about the list, since well I haven't eaten enough burgers across the country to really assess or repute his choices anyways.
All I know that this was a massive burger and it was flat-out delish. Behold:
The patty is at least an inch and a half thick.
And I had to have an operation to unhinge my jaw so that I could eat this like a snake.
An explanation is probably in order for the picture. I've had this burger twice now: once as take-out (Pictured. This was also when I realized this wasn't really a place for take-out. Heh.) and once again with my gf at the restaurant.
The sheer size of the patty and the fatty goodness of the beef just draws all of your attention to it and holds it throughout your bite. I'm not sure if I've ever had a burger in which I was so enthralled by the beef patty itself that the other parts, bun, cheese, onions just faded away as secondary.
One thing I will note is that because of the sheer size, by the time I got to the end of the burger, it was obviously no longer warm and as delish as the initial bites. It's really an issue with portion size, but this is a little bit recursive, since it's the thickness of the patty, which makes it so rich and delicious in the first place. I don't know what to tell you here. Laban suggests feeding leftovers to your dog. All I can tell you is that the burgers don't reheat so well in the microwave.
Not pictured are the frites which while decent, if the buns, cheese and onions are secondary, they would be a far tertiary concern. They're very thin and crunchy and probably the best comparison in describing them, while crude, would be those thin and crunchy potato sticks convenience snacks.
Anyways, hopefully I'll get around to trying the Good Dog burger again and some of the other places that folk recommend for burgers, such as Royal Tavern, Standard Tap, Aspen, etc. But I make no promises. It seems like my to-try list grows exponentially despite my best efforts.
Rouge Ninety Eight
205 S 18th St, Philadelphia, PA (Map)
(215) 732-6622
www.rouge98.com
Yes it's a whopping $16.
Yes, I realize this burger was featured on Alan Richman's 20 Burgers You Must Eat Before You Die, which invites a lot more focused attention to it. I honestly don't give a crap about the list, since well I haven't eaten enough burgers across the country to really assess or repute his choices anyways.
All I know that this was a massive burger and it was flat-out delish. Behold:
The patty is at least an inch and a half thick.
And I had to have an operation to unhinge my jaw so that I could eat this like a snake.
An explanation is probably in order for the picture. I've had this burger twice now: once as take-out (Pictured. This was also when I realized this wasn't really a place for take-out. Heh.) and once again with my gf at the restaurant.
The sheer size of the patty and the fatty goodness of the beef just draws all of your attention to it and holds it throughout your bite. I'm not sure if I've ever had a burger in which I was so enthralled by the beef patty itself that the other parts, bun, cheese, onions just faded away as secondary.
One thing I will note is that because of the sheer size, by the time I got to the end of the burger, it was obviously no longer warm and as delish as the initial bites. It's really an issue with portion size, but this is a little bit recursive, since it's the thickness of the patty, which makes it so rich and delicious in the first place. I don't know what to tell you here. Laban suggests feeding leftovers to your dog. All I can tell you is that the burgers don't reheat so well in the microwave.
Not pictured are the frites which while decent, if the buns, cheese and onions are secondary, they would be a far tertiary concern. They're very thin and crunchy and probably the best comparison in describing them, while crude, would be those thin and crunchy potato sticks convenience snacks.
Anyways, hopefully I'll get around to trying the Good Dog burger again and some of the other places that folk recommend for burgers, such as Royal Tavern, Standard Tap, Aspen, etc. But I make no promises. It seems like my to-try list grows exponentially despite my best efforts.
Rouge Ninety Eight
205 S 18th St, Philadelphia, PA (Map)
(215) 732-6622
www.rouge98.com
Wednesday, July 01, 2009
NYTimes The Perfect Burger
The NYTimes has an article on how to make the perfect burger. (They also have an interactive feature that summarizes the article if you're in a rush.)
The NYTimes is not the first publication to try and take on the perfect burger. A quick Google search brings up articles from the Washington Post, LA Times, and Chicago Sun Times, as well as one from Gourmet Magazine, a recipe from Martha Stewart, Chowhound's video with Hubert Keller and even a book, Bobby Flay's Burgers, Fries & Shakes.
And if you go through all those recipes and still are not satisfied, then perhaps this hamburger will be more towards your liking.
The NYTimes is not the first publication to try and take on the perfect burger. A quick Google search brings up articles from the Washington Post, LA Times, and Chicago Sun Times, as well as one from Gourmet Magazine, a recipe from Martha Stewart, Chowhound's video with Hubert Keller and even a book, Bobby Flay's Burgers, Fries & Shakes.
And if you go through all those recipes and still are not satisfied, then perhaps this hamburger will be more towards your liking.
Monk's Cafe: Philadelphia
Monk's has been on my to-try lists for quite some time now and I'm happy to have finally tried it out.
I ended up going by myself on a weekday night, past when most places have already closed up shop. Fortunately the kitchen at Monk's is open to 1 am, so I was all good to go.
The bustling atmosphere seemed to be mostly people coming for drinks after work, but my waitress seemed happy to serve this oddball dining party of one.
And I apologize in advance for the dreadful photos, but it was pretty dark in there and I had only managed to bring my cell phone.
Koningshoeven Dubbel - Being a complete novice to the beer world, I asked for the waitress's recommendation for a Belgian Trappist brew and she served me this, Koningshoeven Dubbel. Having never had German or Belgium beer before, this stuff was pretty eye-opening: almost sweet, smelling like a dark chocolate sucker candy, somewhat light and a slight dark fruit thing (currant) going on. I'll leave it to more knowledgeable folk to provide more insight. Oh and bonus, here's someone's better-lit picture of the bottle and glass and just for fun, a thread on someone's lucky break in finding some uber-cheap bottles of this at Big Lots.
Monk Burger - Interesting choice for bun, a very neutral tasting, fairly dense roll (I know they mentioned on the menu, but are these ciabatta rolls?), as opposed to the more buttery and softer brioche buns served at Loie and Good Dog. As Laban and others have pointed out, I also found there was just a little too much bun for the burger, especially the top one.
Beyond the bun, the flavor of the blue cheese seemed to fade into the background, despite it having a decent bite if you ate it by itself.
The shoestring fries were towards the limp side and a touch on the salty side, but served with a quite tartar mayonnaise, with chunks of pickle(?) (Is this an aioli? I get confused). Not sure if it was the tartar skewing my palette, but I swear there was almost a seafood/mussel flavor. (Btw, Hollyeats points at that shoestring fries aren't exactly authentic for Belgium. As I've never been to Belgium, I'm honestly just happy with well-done fries.)
Wow, this is a terrible photo. Google images has some better ones.
All in all, the Monk Burger is not a bad burger by any means with some solid quality ingredients. While I personally like brioche buns better, with the great beer selection at this place, I think I'll probably be switching between Monk's and other burger places based on my mood.
Monk's Cafe
16th & Spruce St. Philadelphia PA (Map)
215-545-7005
www.Monkscafe.com | Yelp
I ended up going by myself on a weekday night, past when most places have already closed up shop. Fortunately the kitchen at Monk's is open to 1 am, so I was all good to go.
The bustling atmosphere seemed to be mostly people coming for drinks after work, but my waitress seemed happy to serve this oddball dining party of one.
And I apologize in advance for the dreadful photos, but it was pretty dark in there and I had only managed to bring my cell phone.
Koningshoeven Dubbel - Being a complete novice to the beer world, I asked for the waitress's recommendation for a Belgian Trappist brew and she served me this, Koningshoeven Dubbel. Having never had German or Belgium beer before, this stuff was pretty eye-opening: almost sweet, smelling like a dark chocolate sucker candy, somewhat light and a slight dark fruit thing (currant) going on. I'll leave it to more knowledgeable folk to provide more insight. Oh and bonus, here's someone's better-lit picture of the bottle and glass and just for fun, a thread on someone's lucky break in finding some uber-cheap bottles of this at Big Lots.
Monk Burger - Interesting choice for bun, a very neutral tasting, fairly dense roll (I know they mentioned on the menu, but are these ciabatta rolls?), as opposed to the more buttery and softer brioche buns served at Loie and Good Dog. As Laban and others have pointed out, I also found there was just a little too much bun for the burger, especially the top one.
Beyond the bun, the flavor of the blue cheese seemed to fade into the background, despite it having a decent bite if you ate it by itself.
The shoestring fries were towards the limp side and a touch on the salty side, but served with a quite tartar mayonnaise, with chunks of pickle(?) (Is this an aioli? I get confused). Not sure if it was the tartar skewing my palette, but I swear there was almost a seafood/mussel flavor. (Btw, Hollyeats points at that shoestring fries aren't exactly authentic for Belgium. As I've never been to Belgium, I'm honestly just happy with well-done fries.)
Wow, this is a terrible photo. Google images has some better ones.
All in all, the Monk Burger is not a bad burger by any means with some solid quality ingredients. While I personally like brioche buns better, with the great beer selection at this place, I think I'll probably be switching between Monk's and other burger places based on my mood.
Monk's Cafe
16th & Spruce St. Philadelphia PA (Map)
215-545-7005
www.Monkscafe.com | Yelp
Monday, June 29, 2009
Loie Bistro : Philadelphia
I'm temporarily interrupting my flood of unexciting/uninspired meals with 3 burger entries this week. First up, a post about burgers at Loie Bistro.
I've already talked about Loie previously and I just wanted to re-confirm my thoughts on their burgers, particularly since old posts on Chowhound give it widely mixed reviews.
This was from a meal some time back... And looking at the online menus, it appears that Loie has taken their set burger combos off of their entrees and relegated it to "make your own sandwich" area on the brunch menu only.
Which is too bad. I still maintain my original opinion. I didn't and wouldn't say that the burgers were mind-blowing, but particularly because of the lovely brioche roll, they go down easily.
Cheval Burger - Vermont white cheddar, pickle and fried egg. Has a clean, lighter "yin" flavor. I don't know, I probably wouldn't order this combo again, mainly because generally when I'm in a burger mood, I crave something a little heftier in flavor.
Aussie Burger grilled red onion, apple-wood bacon, pineapple rings and cheddar cheese. I thought this was done pretty well. The pineapple infusing an added sweetness and juiciness to the burger. Oh, and get the sweet potato fries - they were much more enjoyable than the regular fries, which seemed burnt, old and bland.
I'm really not sure why so many people seem to love Good Dog burgers. If it was a choice just between the burgers, I would probably go to Loie. But at the same time, I could see the other food options at Loie, which don't seem to hold up as well (like the steak frites last time and the regular fries this time), detracting any good will that the burgers garner.
Shrug. In either case, neither burger would really come to mind as a something a visitor to Phili would *have* to try. But if you're a resident, it's nice to have these burger choices.
Loie Bistro
128 South 19th Street, Philadelphia, PA (Map)
(215) 568-0808
Loie215.com | Yelp
I've already talked about Loie previously and I just wanted to re-confirm my thoughts on their burgers, particularly since old posts on Chowhound give it widely mixed reviews.
This was from a meal some time back... And looking at the online menus, it appears that Loie has taken their set burger combos off of their entrees and relegated it to "make your own sandwich" area on the brunch menu only.
Which is too bad. I still maintain my original opinion. I didn't and wouldn't say that the burgers were mind-blowing, but particularly because of the lovely brioche roll, they go down easily.
Cheval Burger - Vermont white cheddar, pickle and fried egg. Has a clean, lighter "yin" flavor. I don't know, I probably wouldn't order this combo again, mainly because generally when I'm in a burger mood, I crave something a little heftier in flavor.
Aussie Burger grilled red onion, apple-wood bacon, pineapple rings and cheddar cheese. I thought this was done pretty well. The pineapple infusing an added sweetness and juiciness to the burger. Oh, and get the sweet potato fries - they were much more enjoyable than the regular fries, which seemed burnt, old and bland.
I'm really not sure why so many people seem to love Good Dog burgers. If it was a choice just between the burgers, I would probably go to Loie. But at the same time, I could see the other food options at Loie, which don't seem to hold up as well (like the steak frites last time and the regular fries this time), detracting any good will that the burgers garner.
Shrug. In either case, neither burger would really come to mind as a something a visitor to Phili would *have* to try. But if you're a resident, it's nice to have these burger choices.
Loie Bistro
128 South 19th Street, Philadelphia, PA (Map)
(215) 568-0808
Loie215.com | Yelp
Sunday, June 28, 2009
Ting Wang : Philadelphia
In a word: disappointing.
I like getting bbq pork (cha shao) from this place, since it has a more natural taste and doesn't quite have the uber-sweetness/artificial red color evident in cha shao at other places.
But the meal was a bit of a let-down, particularly looking in hindsight with my much better duck, wonton noodle soup at Sang Kee.
Wonton Noodle w/ Tripe - This was decent wonton noodles. The noodles were nicely cooked, but the wonton and broth were nothing to write home about.
Rice Noodle Roll with Beef (牛肉腸, Ngow Yeuk Cheong) - This should look familiar to dim sum goers. It was okay and probably not something I would order again here.
Seafood Congee - I wasn't a fan of this. This just tasted like Plain congee with random seafood (shrimp, squid, imitation crab [?!?]) haphazardly thrown in, with no regard to what they would taste like together. I was probably most offended by the imitation crab.
(gratuitous close-up of the little squid tentacles waving)
Chinese "Ox Tongue" Donut (牛脷酥, Ngow Lei Sow) - I haven't really looked very hard, but this is the only place I know of in Chinatown that makes this stuff. (For the unfamiliar, here's the rather short wikipedia entry). Like the other "Chinese donut," you tiao (油条), this is generally only good when it's been freshly deep-fried. I suspect that they deep-fry these guys when they open at 8am and just leave them sitting around, since this tasted moderately not so good, whereas when I've ordered this in the afternoon, it's pretty uninviting.
All in all, with all of the solid places in Chinatown to go to, I don't think I'll be returning here to eat anytime soon.
Ting Wang
138 N 10th St Philadelphia, PA 19107-2309 (Map)
(215) 928-1883
I like getting bbq pork (cha shao) from this place, since it has a more natural taste and doesn't quite have the uber-sweetness/artificial red color evident in cha shao at other places.
But the meal was a bit of a let-down, particularly looking in hindsight with my much better duck, wonton noodle soup at Sang Kee.
Wonton Noodle w/ Tripe - This was decent wonton noodles. The noodles were nicely cooked, but the wonton and broth were nothing to write home about.
Rice Noodle Roll with Beef (牛肉腸, Ngow Yeuk Cheong) - This should look familiar to dim sum goers. It was okay and probably not something I would order again here.
Seafood Congee - I wasn't a fan of this. This just tasted like Plain congee with random seafood (shrimp, squid, imitation crab [?!?]) haphazardly thrown in, with no regard to what they would taste like together. I was probably most offended by the imitation crab.
(gratuitous close-up of the little squid tentacles waving)
Chinese "Ox Tongue" Donut (牛脷酥, Ngow Lei Sow) - I haven't really looked very hard, but this is the only place I know of in Chinatown that makes this stuff. (For the unfamiliar, here's the rather short wikipedia entry). Like the other "Chinese donut," you tiao (油条), this is generally only good when it's been freshly deep-fried. I suspect that they deep-fry these guys when they open at 8am and just leave them sitting around, since this tasted moderately not so good, whereas when I've ordered this in the afternoon, it's pretty uninviting.
All in all, with all of the solid places in Chinatown to go to, I don't think I'll be returning here to eat anytime soon.
Ting Wang
138 N 10th St Philadelphia, PA 19107-2309 (Map)
(215) 928-1883
Saturday, June 27, 2009
Jimmy John's : Philadelphia
I feel like I'm the last in the know. Apparently Jimmy John's is a large nation-wide chain, seemingly in all of the states... except the one that I grew up in.
Anyways, I was already going to do a really short entry and since it seems that a lot of people have opinions on this place already, I'm make it even shorter...
Italian Night Club - Pretty decent bread and a pretty acceptable sandwich for on-the-go people like students. One step above Subway and Quiznos is a good way of describing it. Perhaps I shouldn't have asked for the oil; the way this bread was oiled up makes me feel like a dirty perv.
Club Lulu - They messed up the order for this sandwich - it wasn't on the wrong bread and they didn't add a few ingredients. In any case, this just was plain unpleasant. The turkey was just flavorless and while I realize the sprouts were our decision to add, they tasted like eating grass.
One last note. While all slick and what not, I found the Jimmmy John's website to be confusing to order through. The way that the menu was customizable, but not integrated with the "Order Online" area was just confounding and a waste of my time.
Jimmy John's
Everywhere apparently besides Massachsuetts
www.jimmyjohns.com
Anyways, I was already going to do a really short entry and since it seems that a lot of people have opinions on this place already, I'm make it even shorter...
Italian Night Club - Pretty decent bread and a pretty acceptable sandwich for on-the-go people like students. One step above Subway and Quiznos is a good way of describing it. Perhaps I shouldn't have asked for the oil; the way this bread was oiled up makes me feel like a dirty perv.
Club Lulu - They messed up the order for this sandwich - it wasn't on the wrong bread and they didn't add a few ingredients. In any case, this just was plain unpleasant. The turkey was just flavorless and while I realize the sprouts were our decision to add, they tasted like eating grass.
One last note. While all slick and what not, I found the Jimmmy John's website to be confusing to order through. The way that the menu was customizable, but not integrated with the "Order Online" area was just confounding and a waste of my time.
Jimmy John's
Everywhere apparently besides Massachsuetts
www.jimmyjohns.com
Mama Palmas : Philadelphia
The herbed sausage and artichoke hearts pizza take out was **really** salty. The combination of salty sausage and salty artichoke hearts really detracted from what could have been a slightly better than average pizza.
I don't think I'll be going back any time soon, but apparently the polenta bread was something we should have tried. One other note is that apparently, others have in the past have received down-right rude service eating there. Not sure if this is the case any more.
Mama Palmas
2229 Spruce St Philadelphia, PA 19103 (Map)
(215) 735-7357
Yelp
Backlogged up to my eyeballs...
... or to the tip of my tongue in more appropriate umm gustatory terms?
I'm going to do my best to flood this blog with posts to get rid of my ridiculous queue. Unfortunately, a number of them I found rather uninspiring, which may explain why they've been hanging around for months.
One final note. I've recently been confronted on a few of my negative reviews, particularly from those who feel oppositely.
And I feel slightly conflicted. It's of course a difficult economic period, especially for restauranteurs and while I'm just a small little nobody, I'm sensitive to the fact that one vocal person's negative opinion may influence business (albeit slightly I suspect in my case).
But at the same time, I personally appreciate others' recommendations and opinions, both positive and negative, on restaurants when I'm visiting somewhere. And I see this blog as a way for me to provide just another sample point, where the fair reader can judge for themselves whether they trust my judgement or think I'm absolute bull-snot (yeah, I'm guessing more the latter).
Anyways, back to business. Feel free to hit me with comments or emails as usual.
I'm going to do my best to flood this blog with posts to get rid of my ridiculous queue. Unfortunately, a number of them I found rather uninspiring, which may explain why they've been hanging around for months.
One final note. I've recently been confronted on a few of my negative reviews, particularly from those who feel oppositely.
And I feel slightly conflicted. It's of course a difficult economic period, especially for restauranteurs and while I'm just a small little nobody, I'm sensitive to the fact that one vocal person's negative opinion may influence business (albeit slightly I suspect in my case).
But at the same time, I personally appreciate others' recommendations and opinions, both positive and negative, on restaurants when I'm visiting somewhere. And I see this blog as a way for me to provide just another sample point, where the fair reader can judge for themselves whether they trust my judgement or think I'm absolute bull-snot (yeah, I'm guessing more the latter).
Anyways, back to business. Feel free to hit me with comments or emails as usual.
Friday, June 26, 2009
Sang Kee Peking Duck House : Philadelphia
Sang Kee Duck House is one of those places that is always mentioned in the Chowhound threads for places to try in Phili Chinatown, particularly recommended for their Peking Duck. And yet it was of those places, that I never ever seemed to get around to trying. Anyways, in order to make a Philadelphia Chinese restaurant triumvirate on my blog this week, I thought it was time to rectify that.
Dining by my lonesome, I thought it was probably a little decadent to spring for the Peking duck.
And looking at their dessert/drink specials and taking into account how hot I was from walking outside, I briefly considered this rather endearingly bastardized banana boat ice cream sundae. (fyi, the triangles in the picture are cut up wafer cookies)
But I ended up going for the standard Roasted Duck and Wonton Noodle.
Or at least, what I thought would be a somewhat standard rendition.
It turned out to be quite smile-inducing.
Holy smokes. (And I'll try to refrain from sounding too much like one of those kids discovering Led Zeppelin in high school.)
Their duck is of course quite good. I'm not sure if it's noticeable from the photo or not, but it seemed that they tried to place their duck pieces on top of everything else, I'm guessing so that that the skin won't lose its crispness and the meat won't take on too much broth. Bonus points for whoever was responsible for that nice touch.
It's been a long time since I've had roast duck with a crispness to the skin and the marvelous juicy and rich duck-forward flavor in the meat.
The wontons, however, weren't to be scoffed at either. They were a balanced mix of pork and shrimp and not only did they taste fairly fresh, but they were flavorful as well.
The noodles were solid and nothing to complain about.
Just about the only slight hesitation I had was with the broth. I liked the broth much better than the more artificial tasting msg/bouillon cube heavy brothes at most places. For one it was much lighter. The immediate taste was one of water not of the artificial broth. Secondly, there was some interesting flavoring. Is that white pepper I taste? Lastly, the back end of the flavor did have some evidence that there was some home-made stock there.
But it was unclear to me whether it was all home-made stock. There was something about the roundness to the taste that made me hesitate in polishing off the broth completely.
Others on Chowhound have also noted that the broth at Sangkee's leaves a little to be desired, albeit for slightly different reasons (too bland).
But man oh man, thinking about the noodle soup and how the broth could be slightly improved to create that perfect roasted duck, wonton noodle soup reminded me of being a kid again and imagining what-if scenarios with your sporting idols and teams.
Anyways, I'll be back to this place again, to enjoy more of their duck and wontons. Haha, and maybe even that banana boat sundae.
Sang Kee Peking Duck House
238 N 9th St Philadelphia, PA 19107-1822 (Map)
(215) 922-3930
Dining by my lonesome, I thought it was probably a little decadent to spring for the Peking duck.
And looking at their dessert/drink specials and taking into account how hot I was from walking outside, I briefly considered this rather endearingly bastardized banana boat ice cream sundae. (fyi, the triangles in the picture are cut up wafer cookies)
But I ended up going for the standard Roasted Duck and Wonton Noodle.
Or at least, what I thought would be a somewhat standard rendition.
It turned out to be quite smile-inducing.
Holy smokes. (And I'll try to refrain from sounding too much like one of those kids discovering Led Zeppelin in high school.)
Their duck is of course quite good. I'm not sure if it's noticeable from the photo or not, but it seemed that they tried to place their duck pieces on top of everything else, I'm guessing so that that the skin won't lose its crispness and the meat won't take on too much broth. Bonus points for whoever was responsible for that nice touch.
It's been a long time since I've had roast duck with a crispness to the skin and the marvelous juicy and rich duck-forward flavor in the meat.
The wontons, however, weren't to be scoffed at either. They were a balanced mix of pork and shrimp and not only did they taste fairly fresh, but they were flavorful as well.
The noodles were solid and nothing to complain about.
Just about the only slight hesitation I had was with the broth. I liked the broth much better than the more artificial tasting msg/bouillon cube heavy brothes at most places. For one it was much lighter. The immediate taste was one of water not of the artificial broth. Secondly, there was some interesting flavoring. Is that white pepper I taste? Lastly, the back end of the flavor did have some evidence that there was some home-made stock there.
But it was unclear to me whether it was all home-made stock. There was something about the roundness to the taste that made me hesitate in polishing off the broth completely.
Others on Chowhound have also noted that the broth at Sangkee's leaves a little to be desired, albeit for slightly different reasons (too bland).
But man oh man, thinking about the noodle soup and how the broth could be slightly improved to create that perfect roasted duck, wonton noodle soup reminded me of being a kid again and imagining what-if scenarios with your sporting idols and teams.
Anyways, I'll be back to this place again, to enjoy more of their duck and wontons. Haha, and maybe even that banana boat sundae.
Sang Kee Peking Duck House
238 N 9th St Philadelphia, PA 19107-1822 (Map)
(215) 922-3930
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