I don’t recall any posts about the Charsiu Scramble Bun…
I am not sure how long it has been on the menu but I had noticed it under the pork chop bun during my previous visit and decided to add one to my order this weekend. Sorry, I didn’t take a pic…
Damn! Sliced charsiu and eggs scambled then put on a bolo bun and blessed with a dollop of mayo (Kewpie?). This was very very good. And craveworthy. The sweet bolo buns are amazing against the rich charsiu, fluffy eggs, and fatty mayo.
man. I guess it had just flown under my radar. Really loved it!
Nice. I think there needs to be an FTC run on Charsiu Scramble Sandos.
I love that dish.
they keep making you drive to Chinatown from Whittier huh?
#TakeMyMoney
And who remembers the pioneering Yuan Ten noodle restaurants from the 1980s Chinatown and Monterey Park (and later IIRC, Houston). Wonder if there’s a link.
I remember the Yuan Ten restaurant commercials on the Chinese TV station.
com ga roti
dark meat was nice and juicy, white meat could have been juicier. it was a little light on the five spice so it was nice that it came with extra five spice on the side.
new addition to the far east plaza
if you go to PRD’s Instagram stories today, he goes through his Hainan Chicken process, it’s really interesting to see a behind the scenes of the whole process
That chicken looks just perfect.
@JLee: I really liked the content you posted over the weekend about the work that goes into making your Hainan chicken.
For anyone that missed it:
https://www.instagram.com/stories/highlights/18175954924067834/
Glad to entertain you.
Tired just watching that!
Can someone post Savoy’s video on the work that goes into making theirs?
