Ever notice Chinese restaurants usually have like 100 ways to serve beef, 200 ways to serve pork, 300 ways to serve chicken, fish, noodles, and so on and so forth? What’s the deal with that?
The list of menu items are so long, how on earth do the cooks remember how to make each dish?
You may remember me telling you before, while growing up in Kaneohe, my mom ‘n dad practically force-fed me Kin Wah Chop Suey. Ironically, regarding this subject, while Kin Wah also has quite a lengthy menu, my mom ALWAYS chose the SAME dishes: Abalone Soup, Sweet & Sour Shrimp, Beef Broccoli, Sweet & Sour Pork, Egg Fu Yong, Cold Ginger Chicken, Duck Egg and Crispy Gau Gee. Every time, the same thing.
Which I think many people do at Chinese restaurants: once they find several dishes they really, really like, they stick with the proven, not interested in trying anything else.
Reason I bring this up, is Diner E recently checked out this place called Sunny’s Chinese Restaurant in the Kapalama area of Kalihi, next to Diner’s Drive-In by the Kalihi post office. And when he showed me their menu, I nearly fell of my chair, jaw-dropped, as this reconfirmed my assertion that long menus really are a “Chinese” thing”.
Ai-yah… Computer just crashed. I’ll be offline 4 a while. Pomai