May 9, 1990 |
Its brittle skin cracks between the teeth like a single sheath of porcelain, but underneath, amid corkscrewed sprouts and chunks of shrimp, percolate juices so spicy and sweet as to turn a spring roll into one of the tastiest tidbits in all cuisine. Neither substantial enough to be called an entree nor elaborate enough to rank as serious food, spring rolls are little more than taste teases. But fun food doesn't come any better. Spring rolls (which are cousins of the familiar egg rolls from many Chinese restaurants)
September 26, 1997 |
Editor's note: Our new dining feature, "My dinner with . . . " takes us each week to the favorite restaurant of an interesting person from our town and beyond. They were tough times, those years before Meredith Rainey discovered Vietnam restaurant. These were days without those spring rolls and plum sauce concoction. Hours spent without the curative benefits of thick black coffee laced with even thicker milk. Weeks without seeing rice vermicelli worth its salt. Finally, a friend took Rainey, a Pennsylvania Ballet dancer, to try this great place on 11th Street.
April 12, 2013
A dozen places to get your cheesesteak on, kinda: Sampan: Bao buns (Cantonese dumplings), $7. 124 S. 13th St., 215-732-3501, sampanphilly.com. Iron Hill Brewery: Egg rolls, $10.95. Multiple locations, ironhillbrewery.com. Noir: Pot pie, $12. 1909 E. Passyunk Ave., 267-319-1678, noirphiladelphia.com. Del Frisco's: Dumplings, $16. 1426-1428 Chestnut St., 215-246-0533, delfriscos.com. Sullivan's: Egg rolls, $13. 700 W. Dekalb Pike, King of Prussia, 610-878-9025, sullivanssteakhouse.com.
July 7, 2011 |
Outlet: HARRY THE K'S We were there : 5:37 p.m., pregame. Wait to get seated: 19 minutes. Order: Appetizer sampler and chicken Caesar salad. Cost: $28, plus tax and tip. Phindings: The Phoodster wanted a change from standard CBP dining (read: Using a trash can as a table). Harry The K's is the full-service eatery at the base of the left-field scoreboard. It's named in honor of legendary Phils' "voice" Harry Kalas. My $16 appetizer sampler consisted of four chicken wings, two cheesesteak spring rolls and the queso fundido, a nacho-esque bit of business.
July 12, 2012 |
Here is an excerpt from the blog "My Daughter's Kitchen. " From the time my children were in grade school, their favorite takeout dinner, hands down, was the vermicelli noodles and chicken topped with spring rolls from Vietnam Restaurant in Chinatown. I don't mean to suggest that they were super adventurous eaters, because they weren't. But my husband used to bring home this dinner for the two of us, and soon enough the kids wanted to taste what their parents were eating.
January 21, 1998 |
Somsak Pramojanee and his wife, Pam, spend a lot of time on the road - driving between their two Thai restaurants, the original in Voorhees and their second location in Cherry Hill. Both restaurants have the same menu and chef Pam's commitment to preparing authentic Thai cuisine, without the use of MSG or other artificial flavor enhancers. A recent visit to the restaurant's newer location delivered a first-rate experience, rich with the flavors that dominate Thai cuisine - basil, curry, coconut, garlic, lemon grass and plenty of chili.
December 16, 1988 |
Kadoya, at the tucked-away Center City intersection of Juniper Street and Drury Lane, is a diminutive and delicate restaurant that is as Japanesque as possible. The restaurant is so tiny (even though it boasts it can seat nearly 30 patrons) that if all of the diners coughed at the same time, the partitions that separate the tables likely would come tumbling down. What Kadoya lacks in space, it makes up for in content. It not only serves some pretty decent Japanese food at reasonable prices, but when the cost of various menu items are compared with prices at other Japanese restaurants, they actually appear quite inexpensive.
June 17, 2004 |
At first meeting, Didier Corlou seems as French as a chef born along Brittany's rocky coast could ever be. His English is thickly accented, his gestures reminiscent of everyday Breton life. Yet it doesn't take long to discern that Corlou, by nature, is also Vietnamese, born of a deep love for his adopted home. Corlou, 48, the executive chef at the famed Sofitel Metropole in Hanoi, was in Philadelphia the first week of June to share the cuisine of his beloved Vietnam. Working with executive chef Sylvain Harribey at the Sofitel Philadelphia, Corlou created a menu that demonstrated his ability in the kitchen and his deep regard for unadulterated Vietnamese ingredients.
February 1, 1991 |
Shing Kee, a new restaurant on the southern fringe of Chinatown, might not win any awards for its decor or surroundings, but what it lacks in atmosphere, it more than makes up for in its food. The restaurant is housed in a modest and unadorned rectangular room. Outside, huge mounds of construction earth line the curbside. Comfortable booths occupy one side, while family-style circular tables are arranged along a mirrored wall on the other. What brightens up this otherwise drab dining room are the colorful plates of well-prepared food.
July 9, 1997 |
It's always a bonus to find a neighborhood Chinese restaurant that is a cut above the chow mein chuck wagons that too often pass for the real thing. Despite its decor of red dragons and paper lanterns, Haddonfield's Oriental Pearl offers a fresh take on standard Chinese fare, with an extensive menu of traditional dishes spiced up with a few Vietnamese entrees. Our recent dinner visit to the Oriental Pearl was on a summer night pleasant enough to find two tables of patrons dining al fresco in front of the restaurant's front door.