Comments on: Seattle: House of Hong in the International District

By: scarlett_primrose

scarlett_primrose — Sun, 08 Jun 2008 02:07:18 +0000

I’m glad that there are so many people who know pot stickers are Chinese. If you actually look up the word “gyoza”, its actually kanji…which reads “gow ji” (cantonese) or “jiao zi” (mandarin). At least that’s what I remember in Japan.

House of Hong is one of the few decent chinese dim sum places in Seattle so it’s good you went there instead of Jade Garden *shudder*. Still, nothing compares to the selection a little further south on the coast or Vancouver and Toronto. If you get a chance, go directly to the places of origin. So very very different.

By: LotusRapper

LotusRapper — Tue, 03 Jun 2008 14:47:48 +0000

Chris, “torh-si” and “see-tor-peh-lei” are the original fusion dishes ;-)

And of course there’s also “hum-bo-bao” (hamburger bun)

By: Chris

Chris — Tue, 03 Jun 2008 03:49:10 +0000

Potstickers are “woh-teep” in Cantonese, like what the other reader said, a Northern Chinese item. The shrimp toast is very popular in HK, esp. @ the “char-charn-teng” places(tea/ coffee houses). It’s called “har-torh-si”. I know, I keeled over in laughter when they told me this! My all-time favourite is ’see-tor-peh-lei’ for “strawberry”!

By: LotusRapper

LotusRapper — Sat, 31 May 2008 06:19:58 +0000

Ben, potstickers are traditional in Northern China and popular at Northern Chinese food restaurants as part of their “dim sum” (it’s almost a must-have item).

Tripe is part of the cow’s digestive lining.

Shrimp toast is not Americanized in the sense that it was actually conceived in China, in Canton province, over 100 years ago. Given the “toast” part, I’m sure its origin had some linkage to the foreign influences there at that time.

Glad the meal turned out well. This gives us a new place to try out in Seattle area.

By: Erick

Erick — Fri, 30 May 2008 23:24:56 +0000

Hi Ben,

I’m taken a bit back by your surprise of finding authentic Chinese food in Seattle. I thought you traveled around the US to know that the major cities on the West Coast will serve authentic Chinese food versus middle America.

Yes, you will hear me complain about the Chinese food in Seattle because I’m comparing it to high standards like Vancouver, San Francisco, LA, but it shouldn’t surprise you so much to find authentic dim sum in Seattle. No, it won’t be as good as Vancouver but rest assured it’s a lot better than Dallas, TX.

Glad you enjoyed House of Hong and stayed away from Jade Garden (blech!). Next time, we should meet at Top Gun in Bellevue for dim sum. That place comes as close to Vancouver as you’re going to get in Seattle.

In any case, no worries…just surprised at your low expectations of Seattle Chinese food. Cheers!

By: Chrystal from Holland

Chrystal from Holland — Fri, 30 May 2008 17:40:57 +0000

I believe beef tripe comes from the cow’s stomach.

Not sure if the shrimp toast are Americanised Dimsum. We also have them in the Dutch Dimsum restaurants.. Although I never order them. I don’t really get the concept of fried toast. :)

By: sofei

sofei — Fri, 30 May 2008 07:53:18 +0000

I’ve tried the cheesecake at Pike Market that you recommended, and they were great! I never noticed such a place every time I walk by. Too bad I only bought 4 cheesecakes last week when I went down to the states! I’ll gonna buy a dozen when I go to seattle again! Thanks for the recommendations!

By: koji

koji — Fri, 30 May 2008 07:42:41 +0000

Ben,
some of the old vancouver places used the metal steamers, but i haven’t seen them in a while. shrimp toasts can probalbly still be found at places like golden swan on victoria, i like it, it’s probably one of the old school places still around. potstickers, my wife tells me is from china, the open ended ones are the classic styles from shanghai.

By: Jessica

Jessica — Fri, 30 May 2008 05:39:38 +0000

I dunno, for me, the chicken feet are throw up worthy because they are little feet that I can picture the chickens walking around in a garden with their friends. I know that’s crazy. But, when I was little I asked my mom what chicken is made of and she told me “milk, flour and water”.

By: frank

frank — Fri, 30 May 2008 05:33:06 +0000

Hey Ben/Suanne…firstly, great series on Seattle…I will be using your posts as a framework for my trip to the Bite of Seattle food festival this July with my son…

Also, I am a white guy (italian actually) and I love all the things you had…tripe, chicken feet, etc…when I lived in Toronto I would go for Dim Sum with my Chinese friends and I used to eat things they wouldn’t even touch…!!!

cheers
Frank

PS…will be going to Richmond on Saturday to check out some of your recommendations…not sure where to start…I think breakfast at the Yaohan centre…Braised Beef Brisket/Tendon and Dumpling Noodle Soup perhaps…mmm!