Got the headcheese bahn mi earlier, yum.
For the love of Guan Yu and the Monkey King someone please eat this for me and donāt forget the perfect bang bang afterwards
Crab rangoon, dang. Is there a pupu platter in PRDās future?
Authenticity be damned, I actually really crab rangoon and cream cheese wontons, TBH.
I donāt know what Iād think of crab rangoon if I wasnāt drunk in a tiki bar, but Iād expect PRDs to be better than Trader Vicās or the from-frozen Trader Joeās ones they serve at Forbidden Island.
For some reason thereās a crab rangoon craze among the Tiktok crowd. Donāt ask me why, but itās now a relevant dish.
Chef Johnny said that when he was living in Chicago, almost every Asian restaurant he went to had Crab Rangoon on the menu. Like they were required to have it on the menu or something. lol
i think thatās what inspired him to make it
HA!!! The same in Boston. To this day, every time P see it on the menuā¦ he orders.
Sadly it looks like this weeks pop up had some snafusā¦ So weāll try again next week.
I say this in the BEST WAY POSSIBLEā¦ but damn does it look as good as my favorite $5/lb chinese placeā¦
I love crab Rangoons, I worked at a chinese restaurant growing up and one of the highlights was getting rangoons for dinner after I got off work for free.
I can attest to the fact that every chinese restaurant in my town had crab rangoons
FYI Sorrowful Rice is on for tomorrow
(Also zhajiangmian and donuts)
congrats to the team! Doing real work for the culture.
Hopefully wonāt be too busy when I go in for lunch Friday ha ha ha
A cool thing that Johnny likes to do is to help popups at his location on days that PRD is closed. Especially his employees who have their mini pop up businesses like Dai Pie Dong and Banh Ho Mi
Well deserved.
Glad Bladdy mentioned the wonderful Thai, Viet and other cuisines Johnny does so nicely.
