Attendees: Beata, Penny, Andrew Be, Craig, Mike
Chopstick Chowdown Challenge took a step towards international fam
e with a couple of English visitors joining us. The venue – Minh Thanh 2 (does this mean there is a Minh Than 1 to be looking forward to?) which is described outside as Vietnamese Chinese BBQ. The restaurant spreads over 2 street numbers, the strung up roast ducks and acccompanying duck cutting master take up most of the wide front window. A narrow entrance opens out into a spacious area, characterised by the yellow outside and cream inside. This is contrasted by the blue light panels on one wall which give it a slight nightclub feel.
By the door there is a display cabinet where you can purchase fluffy pork buns and various desserts. Andrew is eyeing these off. To my right is the mandatory plasma screen. Here we have a twist – the plasma screen advertises menu items with accompanying photos, including some of the more unique items such as chicken feet and peking duck (which according to the photo is a whole duck, head inclusive).
e with a couple of English visitors joining us. The venue – Minh Thanh 2 (does this mean there is a Minh Than 1 to be looking forward to?) which is described outside as Vietnamese Chinese BBQ. The restaurant spreads over 2 street numbers, the strung up roast ducks and acccompanying duck cutting master take up most of the wide front window. A narrow entrance opens out into a spacious area, characterised by the yellow outside and cream inside. This is contrasted by the blue light panels on one wall which give it a slight nightclub feel.By the door there is a display cabinet where you can purchase fluffy pork buns and various desserts. Andrew is eyeing these off. To my right is the mandatory plasma screen. Here we have a twist – the plasma screen advertises menu items with accompanying photos, including some of the more unique items such as chicken feet and peking duck (which according to the photo is a whole duck, head inclusive).
I can see the duck cutting master at work and am about to draw everyone’s attention to his artistry when he picks up a duck and using a giant cleaver, with one rapid motion slices it through the middle letting liquid and innards flow out. I only have a moment to recover as the waiter stands over me waiting for the order.
Andrew and I comment on the recurring ornaments at Asian restaurants (like the gold waving cat that is always pointed at the door to greet customers). We debate the meaning of an ornament which has one large apple and lots of little ones. There is a feeling of clutter, yet our table seems expectionally spacious.
Andrew and I comment on the recurring ornaments at Asian restaurants (like the gold waving cat that is always pointed at the door to greet customers). We debate the meaning of an ornament which has one large apple and lots of little ones. There is a feeling of clutter, yet our table seems expectionally spacious.
Our English friends are looking a little pink from the day's excursion and Penny comments on her own inability to tan. "That's because we work in IT," jests Andrew.
The waiting staff stand at attention. They run a tight ship here. I don’t know if I’m speaking loudly or if they have special mind-reading abilities but as soon as I complain about the lack of condiments for my dumplings, a bottle of vinegar lands under my nose. The manager is multi-tasking, a portable phone on one ear, while barking instructions at staff and noticing everyone who enters the restaurant. He’s all over it.
Being a massive fan of dumplings I have done the rounds of dumpling restaurants (I will give Hutong Dumpling a free plug here for their excellent xiao long bao and chilli wontons). The dumplings here are more like dim sims but still quite tasty.
The waiting staff stand at attention. They run a tight ship here. I don’t know if I’m speaking loudly or if they have special mind-reading abilities but as soon as I complain about the lack of condiments for my dumplings, a bottle of vinegar lands under my nose. The manager is multi-tasking, a portable phone on one ear, while barking instructions at staff and noticing everyone who enters the restaurant. He’s all over it.Being a massive fan of dumplings I have done the rounds of dumpling restaurants (I will give Hutong Dumpling a free plug here for their excellent xiao long bao and chilli wontons). The dumplings here are more like dim sims but still quite tasty.
Number 27 is another soup of Penny's 'favourite' consistency - 'gelatinous'. It has a distinctive fishy flavour which I will attribute to the shark fin. It is not to everyone's tastes but Mike is happy to finish off the leftovers.
Again we can't stay away from the peking duck and it is excellent. The deep-fried soft shell prawns come out looking great but there is only one word to
describe them...'salty'! But there is the joy of eating prawns whole and while some baulk at munching down on the head, I contend that it is the best bit. To ensure everyone is sufficiently fed, we order a pork and eggplant hotpot, which was surprising spicy, tasty and has a thick curry consistency.
Extra points go to Minh Thanh 2 for the complimentary duck salad that we try to send back. However, we shouldn't have questioned the ability of this disciplined waiter army to get our order correct, as we are politely informed it comes with the peking duck.
Our English friends give it the thumbs up and thank us for showing them a restaurant they wouldn’t have got to themselves. If you don't trust their word, then maybe the queue of people waiting for tables speaks for the quality of the food here.
describe them...'salty'! But there is the joy of eating prawns whole and while some baulk at munching down on the head, I contend that it is the best bit. To ensure everyone is sufficiently fed, we order a pork and eggplant hotpot, which was surprising spicy, tasty and has a thick curry consistency.Extra points go to Minh Thanh 2 for the complimentary duck salad that we try to send back. However, we shouldn't have questioned the ability of this disciplined waiter army to get our order correct, as we are politely informed it comes with the peking duck.
Our English friends give it the thumbs up and thank us for showing them a restaurant they wouldn’t have got to themselves. If you don't trust their word, then maybe the queue of people waiting for tables speaks for the quality of the food here.Ratings
Rice paper rolls 7.8/10
Peking pork dumplings 7.6/10
#27 (sweet corn and sharkfin soup) 6.4/10
Special (deepfried soft shell prawns) 6.4/10
Peking duck 8.2/10
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