Go whole hog (or duck) at Hong Kong Barbecue
Wednesday, February 15, 2012 | 3 years ago
Hong Kong Barbecue owners Sun and Jian Yu, originally from Hong Kong, took over what had been Gahring, another authentic-but-eclectic Chinese joint, two years ago; at first glance, their menu doesn't look very different from their predecessor's. Despite the fact that there are enough animal carcasses in the place to spark a PETA demonstration, the vast list is loaded with such familiar items as kung pao chicken and lemongrass beef, as well as fried rice, noodles, hot pots and even curries. Continue reading Laura Shunk's Hong Kong Barbecue restaurant review.
Photos by Mark Manger.
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