285 Foodies

Restaurants & Coffee Houses => Metro Atlanta => Topic started by: The_Scientist on November 22, 2009, 03:39:47 PM

Title: Tasty China
Post by: The_Scientist on November 22, 2009, 03:39:47 PM
FG and I needed a break from a week's worth of nonstop cheese, so we ventured into a cheese-free zone, Sichuan from Tasty China Saturday night.  The place was about half full at 8:00, so we were seated right away.  Still no liquor license, so we brought our own, mutual fave Crios Malbec Rose to help cool the burn.

There is always one requirement when we come here: dry fried eggplant.  Some other places in town have it, but this one stands out for me.  Crispy outside, tender inside, nicely salty, a little edge from green onion, and plenty of heat from red pepper, it's not just the best version of the dish I know, it's the best eggplant dish, period.

We also ventured out into some unexplored areas of the menu.  The fish soup with sour cabbage was something FG had long ago, and I had not sampled.  We both liked its tangy broth, and I especially liked the inclusion of cilantro.  Pork soup dumplings took extra time in the kitchen, we were warned, but we were okay with that.  They were good, but not outstanding, and the wonton skin was a bit too thick for my liking, yet somehow we finished them off.  The real find was a daily special (written in Chinese and English on the front board) of crispy fried pork belly.  Lightly breaded and flash fried with red peppers, it was served in a woven cane cone and it was pure porky goodness.

We had enough leftovers for another meal the following day, and they gave us a 10% discount for paying cash.  A meal this good for $31?  You have to ask why this is one of our favorites in the restaurant rotation?
Title: Re: Tasty China
Post by: steve_drucker on December 30, 2009, 03:29:58 AM
This past Sunday night at Tasty China, lots of 106 proof Moutai, and these dishes...

Dried Tofu with Leeks
(http://lh6.ggpht.com/_Rla2F5PwwOo/SzsavGR2-rI/AAAAAAAAFWQ/y4Wl9_HcWG8/s640/IMG_4611.JPG)

Sliced Kidney Salad
(http://lh4.ggpht.com/_Rla2F5PwwOo/SzsavxiJDlI/AAAAAAAAFWU/Lck2TYmukBM/s640/IMG_4613.JPG)

Garlic Stuffed Fresh Shrimp with Shredded Chinese Celery
(http://lh5.ggpht.com/_Rla2F5PwwOo/SzsaxM-Ne0I/AAAAAAAAFWY/56apsmtVSGY/s640/IMG_4614.JPG)

Sichuan Winter Salad
(http://lh4.ggpht.com/_Rla2F5PwwOo/Szsax645XfI/AAAAAAAAFWc/X-254NHhPEk/s640/IMG_4615.JPG)

Cucumber Salad
(http://lh6.ggpht.com/_Rla2F5PwwOo/Szsay3XPetI/AAAAAAAAFWg/Sm0s5nDn8tk/s640/IMG_4616.JPG)

Honey Dipped Sweet and Sour Pork
(http://lh4.ggpht.com/_Rla2F5PwwOo/Szsaz4x57_I/AAAAAAAAFWk/MF7YCyUFEh0/s640/IMG_4617.JPG)

Red Oil Big Fish
(http://lh5.ggpht.com/_Rla2F5PwwOo/Szsa0jiXGgI/AAAAAAAAFWo/L6zYvYewFVo/s640/IMG_4618.JPG)

Camera Shy: Honey dipped squirrel fish

The pork was like dessert, the shrimp addictive., the kidney salad oddly seductive. The Red Oil Big Fish embodied the taste of Tasty China--intense with red oil and salt.

A preview perhaps, of Chinese New Year's menu items next month?

Title: Re: Tasty China
Post by: Barnum on December 30, 2009, 05:59:20 AM
Mr. D, did you upgrade your camera?  Some nice shots... flavors almost jump out!
Title: Re: Tasty China
Post by: totm on December 30, 2009, 08:13:24 AM
Damn good looking meal for 2.  Garlic stuffed fresh shrimp, wonder why the specifics on "fresh".
Title: Re: Tasty China
Post by: GabrielsDad on December 30, 2009, 10:07:24 AM
Man, does that look fantastic.  I need to get up there - last visit was an AC function MANY moons ago. 

Does His Druckerness want to organize an outing for those of us with no TC cred?
Title: Re: Tasty China
Post by: morebread on January 04, 2010, 11:38:55 AM
WRT dry fried eggplant, the only other place that serves it that I know of is Man Chun Hong. What are the others?

Also, has anyone seen a good recipe?
Title: Re: Tasty China
Post by: Hrothgar on January 06, 2010, 11:35:47 AM
Somewhat off-topic, but I know the Iberian Pig in Decatur offers "eggplant fries." I haven't dined there, but I wonder if they're anything like TC's ubiquitous dry-fried eggplant (in terms of how they're cooked, obviously not in seasoning).

Though I've been here probably two dozen times, I see some items at the top of this thread that I've never had that look fantastic. Must remedy!
Title: Re: Tasty China
Post by: Beerbitch on January 06, 2010, 12:23:30 PM
Somewhat off-topic, but I know the Iberian Pig in Decatur offers "eggplant fries." I haven't dined there, but I wonder if they're anything like TC's ubiquitous dry-fried eggplant (in terms of how they're cooked, obviously not in seasoning).

Though I've been here probably two dozen times, I see some items at the top of this thread that I've never had that look fantastic. Must remedy!

The eggplant fries at Iberian Pig are fluffy on the inside, crispy on the outside and not greasy.  But, really, can't be compared to Tasty China's dry-fried.  Both are excellent...just different.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on January 27, 2010, 05:11:23 PM

I could be at TC for lunch tomorrow?   I have to go up there to Wylie road to take my camera for repairs.

CP said she could meet me, I'm aiming for a 11:45 - 12:00 start up timeframe. 

You don't have to sign on or sign up.  Let's have lunch there tomorrow?



.
Title: Re: Tasty China
Post by: Minerva on January 28, 2010, 05:57:28 AM
I really, really wish I could join you, as I'm sorry to say I live In Cobb and have never been to this paragon of hot and spicy cuisine. You would be the perfect lunch companions to guide me through.

Unfortunately, I work in Roswell and about the only weekday I can get away for lunches is Tuesdays. But I'll be looking forward to your post on the experience.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on January 28, 2010, 03:33:13 PM

Our lunch today was Very good, we had the Eggplant with Spicy Garlic Sauce, and a new dish (not on the menu) but similar to Shrimp with Scallion and Chili, except it had deep fried red onions, scallions, and delicious shrimp.

I have to go back up there Monday (or tomorrow) and pick up my camera so I'll try a couple other of the lunch time offerings.  It is so hard to order for just a couple people and get a variety of food.  As is was we didn't eat all of the Eggplant and they were delicious, but we did manage to eat all of the shrimp and only left a couple onion shards on the other dish.  

Though I thank you Minerva for the compliment, I always wish I had either Steve Drucker with me or Kit, they can and would wade through the hype and get good stuff to our table much better than I can.  There are a couple others on this board that know their way around the menu too.

Our food was really good today. we will be back.

.

Title: Re: Tasty China
Post by: Chocoholic on January 29, 2010, 09:29:56 AM
You were there yesterday?  Where were you sitting?  I was at the round table with 4 of my colleagues from work.  We ordered safe, off of the lunch specials list.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on January 29, 2010, 10:22:38 AM
You were there yesterday?  Where were you sitting?  I was at the round table with 4 of my colleagues from work.  We ordered safe, off of the lunch specials list.

We were in a booth... next to the windows.. about the 4th booth from the door..

.
Title: Re: Tasty China
Post by: Foodgeek on January 29, 2010, 12:10:45 PM
We went last night. Dry fried eggplant, pork belly special and fish and cilantro soup. Very good. We were the last table in there after 9:00, but they were still very nice to us. With cash discount it was only $26, and we have leftovers again, so I know what I'm eating tonight.  :)

Edited to add that Tasty China is offering a special Chinese New Year menu on Feb. 9 of 9 courses for $50. They are offering a discount of $20 if you buy a ticket in advance. This should be a good one if you are looking for even more ways to celebrate the holiday.
Title: Re: Tasty China
Post by: Loundry on January 29, 2010, 12:28:20 PM
Is "dry fried" functionally equivalent to "sauteed in a wok"?  I made some "dry fried" green beans, and the procedure was to saute them in a wok with a small amount of oil.  I'm wonder if "dry fried" might have other meanings as well.
Title: Re: Tasty China
Post by: steve_drucker on January 29, 2010, 04:38:14 PM
Dry fried is mere menu-ese.

It's actually twice fried.

1. Fry to doneness, remove, drain.
2. Fry flavor elements (garlic, salt, Thai chiles, Sichuan peppercorns for ma la, whatever).
3. Toss (1) into (2), rapidly coat--and serve immediately.

(1) makes the food hyper receptive to flavor enhancement.

The flavor elements in (2) are nothing if not intense.

(3) uh, I think you've got it now.
Title: Re: Tasty China
Post by: morebread on January 29, 2010, 07:57:46 PM
1. Fry to doneness...

High/medium/low heat? How much oil?
Title: Re: Tasty China
Post by: Loundry on January 30, 2010, 11:00:25 PM
We visiting tonight and it was about half full.  We were afraid they were going to be slammed so we were happy.  We ordered the won ton in red chile oil soup and, for the first time, I really enjoyed it.  Steve has always loved it and I've always thought it was too picoso, but I guess my capsaicin resistance has appreciated to the point where I could finally like this dish.  The red chile tasted a lot like New Mexico red chile to me and it was fantastic.

We also ordered the "hot and numbing beef roll" (another always-order for us) and it was delicious of course.

We also ordered the "spring rolls" and they were terrible.  Throwaway dish, filled with a mushy, slimy vegetable matter.  Thankfully it was only $2.

That was enough food, but we ordered another dish anyway.  It was the smoked, deep-fried duck.  The server warned us that it was NOT spicy, and I thought that was kind of funny.  It was smoky and the skin was crispy.  It was also yummy and not dried-out, but it tasted kind of weak after having all that chile before hand.  It was cut in the authentically-stupid way so I had to pick a few sharp pieces of bone out of my mouth, but I mostly picked up bone-free pieces.

Great meal.  Yum!
Title: Re: Tasty China
Post by: Hrothgar on February 05, 2010, 03:55:26 PM
Edited to add that Tasty China is offering a special Chinese New Year menu on Feb. 9 of 9 courses for $50. They are offering a discount of $20 if you buy a ticket in advance. This should be a good one if you are looking for even more ways to celebrate the holiday.

We'll be there with my family. Anyone else going?
Title: Re: Tasty China
Post by: The_Scientist on February 13, 2010, 01:20:02 PM
I think no one has posted an address yet.

585 Franklin Rd SE
Marietta, GA 30067

(770) 419-9849
Title: Re: Tasty China
Post by: MoT on February 13, 2010, 01:32:16 PM
Thanks, good idea...I think it was on AC.

Wonder if Geonuc kept his list from the other site?
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on February 13, 2010, 07:56:10 PM
Thanks, good idea...I think it was on AC.

Wonder if Geonuc kept his list from the other site?

I wish he would keep up that list here on 285foodies.com.  Maybe one day?

.
Title: Re: Tasty China
Post by: KoPP on February 20, 2010, 09:15:27 AM
What's the current status as far as beer/wine? Going tonight, and I'll need to stop by the store for something to quench the flames.
Title: Re: Tasty China
Post by: Foodgeek on February 20, 2010, 10:29:50 AM
Still BYOB. Preferably a screw top.
Title: Re: Tasty China
Post by: KoPP on March 01, 2010, 06:57:47 AM
Was wanting to try one of my fav American-Chinese dishes - General Tso's chicken, so got up here right after the sad defeat of the US Hockey team and ordered. It's a tad expensive in relation to other items on the menu ($10), but they give you a good-sized portion. It's one of the better Generals in town - good heat to the sauce, with ginger giving it a definite tang. No broccoli or other typical veggies in evidence (some onion, however), and the chicken is boneless so folks don't have to get all worried about bone bits. I'll have to try some of the other stuff from the 'safe' side of the menu...
Title: Re: Tasty China
Post by: totm on March 17, 2010, 04:26:52 PM
I hadn't seen anything about them now having a seasonal menu.  We wanted some snow pea leaves/tips but they didn't have any.  Saw the Chinese Salad on the Seasonal Menu (maybe on the Chiefs (sic) Menu) so asked the server.  She said it was basically an American salad with a few extra things.  Don't trust her for what's what.  A fantastic melange of glass noodles, chili peppers, chili oil, some vinegar of some sort, cilantro (w/stems!), julliened carrots, julliened tofu, pork, and cabbage.  Damn, that's good stuff.
Title: Re: Tasty China
Post by: Jmolinari on March 17, 2010, 06:58:13 PM
That salad is CRAZY good. I don't know why the waitress would call it an american salad! It's anything but!
Title: Re: Tasty China
Post by: BBQgeek on March 19, 2010, 01:47:50 PM
So, I'm dying to try Tasty but when I get to out I'm usually constrained by cusines that my kids will eat.  I just checked the online menu for Tasty and I don't see anything that's necessarily kid friendly (my kids claim they don't like Chinese, but they've never really tried it).  What if anything could they eat here?  Is there a hidden children's menu?
Title: Re: Tasty China
Post by: GabrielsDad on March 19, 2010, 01:55:31 PM
Why, oh why must this place be in Marietta???

Who's up for a group visit?  Let's throw out a random date, say dinner one week from tonight, March 26?

If there is enough response, mods can you move this to where it needs to go?
Title: Re: Tasty China
Post by: Beerbitch on March 19, 2010, 02:03:39 PM
So, I'm dying to try Tasty but when I get to out I'm usually constrained by cusines that my kids will eat.  I just checked the online menu for Tasty and I don't see anything that's necessarily kid friendly (my kids claim they don't like Chinese, but they've never really tried it).  What if anything could they eat here?  Is there a hidden children's menu?

They will make very plain lo mein noodles if that works.  Plus egg rolls.  You can also get just plain pancakes. 
(I have been there with kids)
Title: Re: Tasty China
Post by: Jmolinari on March 26, 2010, 06:17:38 PM
Big news!! Peter Chang is back at Tasty China!!

http://www.atlantacuisine.com/2010/03/peter-chang-is-back/

thanks to tom for the info!
Title: Re: Tasty China
Post by: rwcohen on March 26, 2010, 06:29:03 PM
This calls for a gathering!

Mr. Drucker?
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on March 26, 2010, 07:43:50 PM
This calls for a gathering!

Mr. Drucker?   


I agree...   wait a short bit so he has worked into his new restaurant and I would certainly love to eat his food again.

.
Title: Re: Tasty China
Post by: Barnum on March 27, 2010, 05:19:43 AM

Will be interesting if he can live up to the near mythical reputation that has been cultivated in his absence. 

How long was he at TC and how long has he been gone?
Title: Re: Tasty China
Post by: Jmolinari on March 27, 2010, 05:38:46 AM
he was there only about 6 months i think. He's been gone for at least 2 years
Title: Re: Tasty China
Post by: uptown jimmy on March 27, 2010, 09:44:14 AM
Oh shit. It's on. The legendary Peter Chang is back in town, and now that we've fallen in love with Chef Liu's? Hard choices are in our future together, me and the wifely.

LL's parents live in Marietta, so our visits there often involve us sneaking out to enjoy Tasty China without them as they are sorta like BBQgeek's children: profoundly pedestrian in their culinary enjoyments.

Man, I REALLY wish somebody would bring some good Chinese food to Athens. This little town has some serious food deficiencies.

Title: Re: Tasty China
Post by: mikeamor on March 29, 2010, 06:57:22 AM
The sad news is...
Tom updated his AC article two days later.

Quote
I am told that an attempt to secure a certain location has failed.
As a result, Chang is headed back to Virginia to continue his business as usual.
Dahe Yang, owner of Tasty China, will continue seeking out a new location for the restaurant.
Title: Re: Tasty China
Post by: morebread on March 29, 2010, 08:04:38 AM
Am I the only one who is just a little bit skeptical of the whole story?
Title: Re: Tasty China
Post by: KoPP on March 29, 2010, 08:12:30 AM
...at least there's still promise for next year...
Title: Re: Tasty China
Post by: Jmolinari on March 29, 2010, 08:22:41 AM
Am I the only one who is just a little bit skeptical of the whole story?

That chang is there at all? There are pictures and multiple reports, and why would anyone make something like that up?
Or skeptical that he'll be back?
Title: Re: Tasty China
Post by: morebread on March 29, 2010, 09:02:02 AM
It just doesn't add up, to me.

I thought typically "securing a new location" would take more than a weekend?

And, first he did cook, then he didn't, and the next day he's gone?..
Title: Re: Tasty China
Post by: Jmolinari on March 29, 2010, 09:11:40 AM
seems weird, but it would be weirder to make something like that up.
I guess it's not something that i care that much about to be really investigative and skeptical. If it's true, it's true. Otherwise...oh well.
Title: Re: Tasty China
Post by: steve_drucker on March 29, 2010, 09:23:10 AM
Carpe diem. Mr. Chang is at TC this week.

Bear in mind, however what Thomas Wolfe wrote: "You can't go home again".

Mr. Chang is cooking, helping out in the absence of the recently departed for greener pastures young chef from Harbin--the hero of the Rooster configured composed salad and many other fine dishes.

Hot boiled whole tilapia.

(http://lh3.ggpht.com/_Rla2F5PwwOo/S7C1txV3SYI/AAAAAAAAFy0/iPN1zkbMTA0/s720/Chang%20Hot%20Boiled%20Tilapia%20Mar%202010.jpg)

Title: Re: Tasty China
Post by: HaagenDazs on March 29, 2010, 09:23:53 AM
"Securing a location" to me means that they are simply looking for the property: #1 finding and wanting a specific location for the restaurant (probably already has happened prior to this weekend) and #2 talking with the owner of the building to agree on a price for sale or lease.  My guess is that the price point wasn't what they (Peter Chang, etc.) wanted.  Because of that he went back to VA.  Purely speculation by me, but the article did kind of hint that he'll be back.  I can only imagine he has his family back in Virginia and he was down here for real estate deals.  
Title: Re: Tasty China
Post by: Jmolinari on March 29, 2010, 09:29:21 AM
Carpe diem. Mr. Chang is at TC this week.

Bear in mind, however what Thomas Wolfe wrote: "You can't go home again".

Mr. Chang is cooking, helping out in the absence of the recently departed for greener pastures young chef from Harbin--the hero of the Rooster configured composed salad and many other fine dishes.


So you're saying once Chang leaves again this week, we'll have an unknown chef at TC who may or may not be any good? Darn....
Title: Re: Tasty China
Post by: morebread on March 29, 2010, 09:51:01 AM
"Is cooking" implies present tense, so he's still there? Until when? The other site sounds like he's gone already...
Title: Re: Tasty China
Post by: KoPP on March 29, 2010, 09:55:39 AM
I wonder if they were looking at The Real Mandarin House in Sandy Springs...that place has been there for ages...
Title: Re: Tasty China
Post by: ShubaShuba on March 29, 2010, 10:07:34 AM
given all the hubbub about chang being back, i went to tc on saturday for dinner.  don't know who was cooking, but overall it was a mixed bag.  i never made it to tc when chang was there before, so i guess my expectation were set pretty high, but i'd be lying if i didn't come away disappointed.  all that said, i know it was just one meal and even the best have good and bad days.

the good:
-fu qui fei pian was a damned good version.  really well flavored and hot.  interestingly it had peanuts but no cilantro.  was an interesting touch that kinda added to the saltiness (more on this later), although it lost some of the balance that cilantro adds.
-mapo dofu was a very solid version as well.  nice silken tofu and plenty of flavor and heat.  only negative on this dish was the valdez-sized oil slick - didn't stop the dish from being devoured though.
-prices are right.  with the cash discount it is a very good value.

the bad:
-salty, salty, salty.  i love big bold flavors, but many of the dishes (pickled cabbage, spicy crispy pork belly, roasted fish, dry fried eggplant) were just way too salty.  these dishes were well prepared (eggplant was cooked perfectly), but the overly heavy handed saltiness was tough to take.  the flavor of the main ingredient was lost due to the lack of balance.
-spicy crispy pork belly.  this dish doesn't do it for me.  combined with the aforementioned overbearing saltiness, fried 'bacon' just didn't taste good.  i guess i was hoping for larger chunks of pork belly with layers of fatty goodness, but the small pieces had rendered all of the gooey fat and just left fried salty pork, tossed with tasty, but overly salty goodies.
-the bathrooms.  not very clean and didn't smell nice at all.  that just isn't good.

overall:
it was far from the transcendent experience that others have had.  i have had equal or better versions of the same dishes at both delicious kabob (RIP) and man chun hong.  based on this one visit and since i live on the east side of town, it would be pretty hard to justify driving across town (especially during the week).  i can live with eggplant that isn't quite as well cooked at man chun hong, that actually retains some eggplant flavor and save the 30 mile r/t.
Title: Re: Tasty China
Post by: Jmolinari on March 29, 2010, 10:13:22 AM
The massive quantities of salt have been an issue for me too on certain dishes. I also agree on teh crispy pork belly. I did not care for it at all.
Title: Re: Tasty China
Post by: Foodgeek on March 29, 2010, 11:10:33 AM
We went Friday night and I'm pretty sure that Chang wasn't doing the cooking on our dishes. They were still good, though.

We got dry fried eggplant, of course, and a duck special that might have been the fu qui fei pian mentioned above, but I don't speak Chinese so I don't know for sure. It did have peanuts in it and it was quite hot. Also got the fish with sour cabbage soup and an order of sesame bread.

The strangest thing about my visit was the service. I tried to get a little information out of her to decide what to order. In the past, I've had servers suggest that I balance my order between things that are served dry and things that are served with a sauce, plus some balance in spicy vs. not spicy. After ordering the duck and the eggplant, which I figured would be 2 dry dishes, I asked her to suggest something with a sauce. She looked a little confused but then suggested the fish soup. When I said that the fish soup was spicy, she assured me that it was not, but I've had it before so I know it is. Then, I mentioned that, since Peter Chang was there, that meant there would probably be breads, which was one of the things I remember most about my first visits in 2006. Ever since Chang left, whenever I've tried to order the fluffy breads they've always told me that they don't have them. She just looked confused again and said, "Yes, we have bread." The bread turned out to be good but not as good as I remembered.

Not to dredge up an old argument (don't hit me), but I miss Phuong.
Title: Re: Tasty China
Post by: KoPP on April 12, 2010, 01:51:50 PM
Feel like I let Jason down today - General wasn't as tasty as when I last ate there. The rest made up for it, even though I can't eat a lot of hot stuff right now. Good to see his buddy again.
Title: Re: Tasty China
Post by: Jmolinari on April 12, 2010, 03:39:28 PM
hah. It's all good KoPP...remember, we blamed the drugs you were on last time you had it :)
Eggplant was crack as usual. Dan dan were better than usual...not as soupy and spicier
Title: Re: Tasty China
Post by: LizR on May 16, 2010, 09:24:52 PM
Endured a two-day continuing education meeting up that way on Friday and Saturday. As a reward, picked up some take out from TC on Saturday evening. I had DH call ahead from home and he must have been hungry bc he ordered a ton of food for the two (and a half) of us: fried eggplant, ma po tofu, sauteed snow peas, fish in red chile oil, and chicken and mushrooms in a brown sauce. Total bill came to $59 and I barely had enough cash to cover it. I was a little annoyed at the time I picked it up but am grateful now.

Everything was very good with the eggplant and the chicken being outstanding. Even thought the chicken was not spicy, the flavors and textures work wonderfully together. Plenty of peppercorns in the tofu and the eggplant.
Title: Re: Tasty China
Post by: uptown jimmy on June 21, 2010, 11:03:48 AM
Tasty China is as tasty as ever, though the general level of service was kinda pathetic. Was the woman's name Phong, the recently-departed iron-fisted ruler of the dining room? She ran a much tighter FOH ship.

But the food yesterday was phenomenal. Lordy mercy.
Title: Re: Tasty China
Post by: Jmolinari on June 21, 2010, 01:31:21 PM
what did you have UJ?
Title: Re: Tasty China
Post by: Dr. Vino on August 16, 2010, 05:43:58 PM
Big news fro Dahei  Peter Chang is in the kitchen starting today.  He says 'indefinitely' but we all know what that means.
Will be going this week to see for sure.  Maybe those wontons in red chili oil will actually be palatable again!

Went Saturday.  Food was enjoyable as always, but starting to get on the oily side, especially the dry fry eggplant.  Hope it is restored this week!


Title: Re: Tasty China
Post by: Lorenzo on August 17, 2010, 10:04:46 AM
Some friends and I are planning to go on Thursday.  I haven't been there in well over a year.  Any recent diners have any outstanding dishes to recommend?
Title: Re: Tasty China
Post by: jimmy on August 17, 2010, 10:13:03 AM

http://www.flickr.com/photos/88255040@N00/4852887363/

http://www.flickr.com/photos/88255040@N00/4853508642/

http://www.flickr.com/photos/88255040@N00/4852886929/

http://www.flickr.com/photos/88255040@N00/4852886697/
Title: Re: Tasty China
Post by: Dr. Vino on August 18, 2010, 06:28:00 AM
It is confirmed.  We no longer need to 'chase the ghost' as the critics say.   Mr. Chang is alive and well and back in the kitchen with his wonderful appetizer producing wife.   The crispy and truly dry-fried dishes have been resurrected from their greasy, limp substitutes. 

Flavors are back to what I remember, and the 'sharp pepper fish' that I missed was more tender than ever (had to request that one).

Not very busy on a Tuesday night.  Word has not spread yet.
Title: Re: Tasty China
Post by: steve_drucker on August 19, 2010, 04:35:05 AM
It's all true: Mr. and Mrs Chang are at Tasty China, and their cooking is as remembered.

Tripe in Red Oil--simple, spectacular.

(http://lh6.ggpht.com/_Rla2F5PwwOo/TGz37Q9MeuI/AAAAAAAAGYw/CaO1pWk4iN8/s640/IMG00085-20100818-1856.jpg)

Pork Belly in Red Oil, ditto.

(http://lh5.ggpht.com/_Rla2F5PwwOo/TGz38EY8JwI/AAAAAAAAGY0/ClvuncKl3z4/s640/IMG00086-20100818-1925.jpg)

Dry Tofu enrobed fish. The hit of the evening (only possible early, before the crowds come).

(http://lh5.ggpht.com/_Rla2F5PwwOo/TGz38gMy9dI/AAAAAAAAGY4/9c1dJwn7PXg/s640/IMG00087-20100818-1929.jpg)

Xian (style) Hamburger, Chang's take thereon. Exc.

(http://lh5.ggpht.com/_Rla2F5PwwOo/TGz39OX4tVI/AAAAAAAAGY8/aIx5XiI4L1w/s640/IMG00088-20100818-1937.jpg)

The concert of the dish:

(http://lh4.ggpht.com/_Rla2F5PwwOo/TGz391qYuxI/AAAAAAAAGZA/489jqCDIN_0/s640/IMG00089-20100818-1938.jpg)

Flounder Chips, whole flounder with bones, twice fried. Exc.

(http://lh5.ggpht.com/_Rla2F5PwwOo/TGz3-sG6jHI/AAAAAAAAGZE/FcPXZ_ouaws/s640/IMG00090-20100818-1944.jpg)

Mr. Chang's Garlic Cradled Whole Shrimp. Super Spectacular.
(http://lh4.ggpht.com/_Rla2F5PwwOo/TGz4AP9reCI/AAAAAAAAGZM/xQisKjhdLeY/s640/IMG00092-20100818-2034.jpg)

Rather than coddle the cliche as is commonly said in the BlogSpace--run, don't walk.

Carpe diem.
Title: Re: Tasty China
Post by: Lorenzo on August 19, 2010, 09:01:34 AM
Thanks for the pics, Steve.  We are part of a party of nine there tonight (8pm).  We've been planning this for a month, so the Chang reappearance is just serendipity.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 19, 2010, 09:04:45 AM
It's all true: Mr. and Mrs Chang are at Tasty China, and their cooking is as remembered.


Rather than coddle the cliche as is commonly said in the BlogSpace--run, don't walk.

Carpe diem.

Is it possible that he has improved?  Though we have eaten there several times there at least 2 or 3 dishes that I have never seen before.

.
Title: Re: Tasty China
Post by: Girly on August 19, 2010, 10:39:58 AM
Awesome - I'm now putting together a small GNO at TC for the weekend. Great drool inducing pictures, Steve, thanks for sharing!
Title: Re: Tasty China
Post by: Jmolinari on August 19, 2010, 01:03:53 PM
Met 2 friends there for lunch today. WOW.
It was FAR better than any other time we've been in a long long time. The major theme was the complete lack of over-greasing, and the major major numbing. We
all left there having stuffed our faces, but none of us feeling ill in any way like we would have 2 weeks ago. We got a lot of the dishes Steve got because they sounded good! They're clearly advertising the fact that Peter Chang is there, as the board at the entrace with the specials says "Chef Zhang's Specials"....

dan dan - this was much drier and less greasy. No soupy-ness. Flavors also were explosive.
(http://lh4.ggpht.com/_Qe4KleSN3Go/TG1wzCbuTlI/AAAAAAAABvg/-KPcdSvNqT0/s800/photo.JPG)


Pork belly in garlic sauce - awesome. tender pork belly in a very garlicky chili oil
(http://lh5.ggpht.com/_Qe4KleSN3Go/TG1v6hTpEnI/AAAAAAAABvY/d74ATZ5uajw/s800/photo%204.JPG)


Twice fried flounder with chilis. - crazy delicious, ultra crispy bone in flounder. Eat everything including the bones. Tastes great, wonder if someone is
Punking us waiting for us to choke on a bone. Probably would get again
(http://lh3.ggpht.com/_Qe4KleSN3Go/TG1v6n6ThVI/AAAAAAAABvU/qt9PCU9-xw0/s800/photo%203.JPG)


Xian style beef - this one was ok. Nothing too exciting. Pretty mild but tasty beef in tasty little pita pockets. Wouldn't order again.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TG1v6UeKb4I/AAAAAAAABvQ/NrYUxyIb7wI/s800/photo%201.JPG)


Ma la eggplant - the eggplant king is back. Totally ungreasy, crispy yet fluffy like a souffle' eggplant. Very hot and crazy amounts of numbing peppers.
(http://lh5.ggpht.com/_Qe4KleSN3Go/TG1v6PI7BrI/AAAAAAAABvM/z67DIXylq_U/s800/photo%202.JPG)
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 19, 2010, 02:01:10 PM


I know you will have to sit through the commercial, but here is a short comment from Clark Howard about Tasty China and other restaurants.


http://www.ajc.com/video?bcpid=97471435001&bclid=1716449804&bctid=589288769001 (http://www.ajc.com/video?bcpid=97471435001&bclid=1716449804&bctid=589288769001)

.

Title: Re: Tasty China
Post by: KoPP on August 19, 2010, 02:54:52 PM
Anybody have the dumpling soup yet?
Title: Re: Tasty China
Post by: rwcohen on August 19, 2010, 05:57:53 PM


I know you will have to sit through the commercial, but here is a short comment from Clark Howard about Tasty China and other restaurants.


http://www.ajc.com/video?bcpid=97471435001&bclid=1716449804&bctid=589288769001 (http://www.ajc.com/video?bcpid=97471435001&bclid=1716449804&bctid=589288769001)


.I wonder if he took his crew there for lunch......


Title: Re: Tasty China
Post by: Dr. Vino on August 19, 2010, 10:40:13 PM
Had the wontons in red oil.  2nd nite Chang was back.  Was better than recently, but not as good as his original. He did say he needs time to shop for his best ingredients, so I'll wait a week or 2 and go back.  Some of Drucker's pictures looked great.  Didn't know they were options. Those whole shrimp are beautiful.

Do get the sharp pepper fish again, maybe in a week or 2 when he is fully prepared.  Strangely, I had to describe the dish as the name they used in the original menu was not familiar to them.
Title: Re: Tasty China
Post by: KoPP on August 20, 2010, 07:50:48 AM
Had the wontons in red oil.  2nd nite Chang was back.  Was better than recently, but not as good as his original. He did say he needs time to shop for his best ingredients, so I'll wait a week or 2 and go back.  Some of Drucker's pictures looked great.  Didn't know they were options. Those whole shrimp are beautiful.

Do get the sharp pepper fish again, maybe in a week or 2 when he is fully prepared.  Strangely, I had to describe the dish as the name they used in the original menu was not familiar to them.
I've been jonesing for the wonton soup - that stuff is dynamite. Strangely enough, one time I got the seafood soup by mistake - it was really good.
Title: Re: Tasty China
Post by: Lorenzo on August 20, 2010, 08:09:32 AM
We were a party of eight last night, and though we expected the place to be crowded there was essentially only one other party in the place between 7:45 and 10 pm.  Was that your group, Dr. Vino?  A couple walked in around 9:30, but that was it.

Sorry that I'm not a photographer.  Drucker's pictures capture it, though.

We started by asking for any kind of "bread" they might have--or maybe scallion pancakes--but the server said the only bread they had was "sesame bread."  No scallion pancakes.  We got the sesame bread, and it was a huge round wheel-like thing--it was okay, but not great.  Someone wanted the ma la beef rolls, so we got those to start with as well, though I think they are too much like burritos and don't care for them much.  We started on this while we waited for the last of our party to show up.

We then ordered loosely, trying to let the waitress guide us to whatever Chef Chang might have on special that night.  So we asked for a fish dish, and she recommended the (flounder?) dish listed on the chalkboard, which she said was "like Shan City chicken but with fish."  We enjoyed it and, yes, most of the small bones were edible.  We also asked for a pork belly dish, specifically pork belly in red oil if she didn't have a better recommendation.  What ended up arriving was deep-fried pork belly strips in a bamboo lattice cone.  Plenty of ma la, but I felt that the fried pork was too similar to the fried fish in texture.  I was hoping for a more texturally interesting rendition of pork belly.  I mean, fried pork belly is a bit like plain ol' bacon.  Oh well.  We asked for a tofu dish, and the waitress recommended Princess Tofu (is that Princess Leia's sister?), which I think was listed on the chalkboard along with that fish.  The tofu dish was great and satisfied the need for some textural variety.  Also got dry-fried eggplant (how could we not?), which did not disappoint.  The tripe in red oil in Drucker's pic above looked great, so I tried to order tripe.  The waitress did not know what "tripe" was, so she consulted her dictionary and informed us that the kitchen was out of tripe.  I think she translated it as bai ye.  Although one of our party was a fairly advanced student of Mandarin, having studied in China, she was unable to help our waitress out with this.  I had a Loundry-esque moment at that point, wondering if there was some sort of anti-round-eye conspiracy keeping us from "the good stuff."  We did also order what the waitress referred to as "shrimp in garlic sauce," though she looked baffled when we referred to it by the title in Drucker's pic, "Garlic Cradled Whole Shrimp."  To verify that we were talking about the same dish, she got out her iPhone and showed us a picture of said shrimp dish--I was relieved that it was what we thought.  We also wanted a palate-cleansing vegetable dish, but I'm usually lost in this department.  The waitress suggested snow pea shoots, with which I am very familiar from having wokked them at home many times, so we agreed that would be a good choice.  I wish I knew what vegetables are more in line with Sichuan cuisine.

In summary, it was all very good, and the people at my table who had never been to TC before thought it was out of this world, but I knew a better dinner could be put together.  I don't know whether it was our ineptitude in ordering, a well-meaning waitress steering us away from more diverse fare, Chef Chang being off his game last night, or something else.

As we were finishing dinner, we saw Chef Chang serving dinner to his staff.  Our student of Chinese walked over, and in Chinese excused herself for bothering them and inquired as to what they were eating.  Of course, their answer in Chinese was more complex than our friend could understand, but it seemed to be some fairly plain and hearty food--a "meatball" dish, for example.


Title: Re: Tasty China
Post by: Jmolinari on August 20, 2010, 08:20:46 AM
I used my phone to show the waitress pictures from Steve..and said we want this, this, this... she didn't understand the pork belly in red chili oil, until she looked at it and said "oh in garlic sauce".
I've had the fried pork belly dish and found it way too heavy...the strips of pork belly becoming like greasy fried salty crackers. Not to my taste.
Title: Re: Tasty China
Post by: Lorenzo on August 20, 2010, 10:24:06 AM
Good tip on using one's phone to show pics of dishes others have enjoyed!  I guess I could have done that, but it didn't occur to me.  "Garlic sauce," eh?
Title: Re: Tasty China
Post by: Barnum on August 21, 2010, 02:29:20 PM
Ran into 3 folks at TC for lunch... Unfortunately, a picky group of eaters so had a difficult time deciding...   :D


Chinese Salad, very tasty and refreshing option:

(http://lh5.ggpht.com/_bDslkypbNJo/THAhRLOcupI/AAAAAAAACKI/K_mJkZi4Fxw/s800/TC_082110_Chinese_salad.JPG)


Dan Dan Noodles (I know, I know, but wanted to try the PC version).  Good, but a little soupy'er than expected:

(http://lh3.ggpht.com/_bDslkypbNJo/THAhGs5YhwI/AAAAAAAACKE/2RcjS2G4As0/s800/TC_082110_DanDan%20_noodles.JPG)


Wonton in Hot Chili Oil.  Love this once, very very tasty, not too too hot:

(http://lh3.ggpht.com/_bDslkypbNJo/THAhRSMhFuI/AAAAAAAACKM/yooBurxSTeo/s800/TC_082110_wontons_chili_oil.JPG)


The required Dry-Fried Eggplant.  Hard to say anything new about this... but will reiterate the WORLD of difference between some of the versions I've had in the past and this light, fluffy and creamy eggplant wrapped in a crispy shell.  The table did agree that the only danger is having the strong heat and salt flavors of this one overwhelm other dishes.

(http://lh3.ggpht.com/_bDslkypbNJo/THAhFURtq5I/AAAAAAAACJ0/xdYpvYgdkLY/s800/TC_082110_Eggplant.JPG)


Fragrant Duck Special (I think that was it?):  One of my favorite, not necessarily the favorite of everyone.  Bone-in juicy junks of duck with a crispy and fragrant crust:

(http://lh6.ggpht.com/_bDslkypbNJo/THAhGLlZOeI/AAAAAAAACJ8/POtw_ViGdmw/s800/TC_082110_Fragrent_Duck.JPG)


Tofu (someone help me with a name for this one...).  Another well received dish.  Nice mild spice level, good texture, pretty good for a tofu dish!

(http://lh4.ggpht.com/_bDslkypbNJo/THAhGfcSw4I/AAAAAAAACKA/_yAOXslnFOw/s800/TC_082110_tofu.JPG)


Finally, Shan City Chicken (boneless).  Pretty much the only plate not licked clean.  Unanimous decision that it was dry and boring and that the bone-in version is the one to get... if it's not available, order something else.

(http://lh6.ggpht.com/_bDslkypbNJo/THAhFzpO7OI/AAAAAAAACJ4/_7E1fLvCJXs/s800/TC_082110_Chickent.JPG)


As someone not into "hot and numbing", I was perfectly happy with the solid medium (and sometime high) heat level.  Yes, I was sweating, but could feel my tongue and lips the whole time!
Title: Re: Tasty China
Post by: Jmolinari on August 21, 2010, 02:31:59 PM
That tofu looks like Steve Drucker's tripe!
Title: Re: Tasty China
Post by: Barnum on August 21, 2010, 02:40:40 PM
That tofu looks like Steve Drucker's tripe!


Down to, what looks like, the exact same plate and spoon...  please don't tell me I had tripe... I simply don't have the stomach for it   :D
Title: Re: Tasty China
Post by: geonuc on August 21, 2010, 04:12:44 PM
Tripe. Definitely.  :D
Title: Re: Tasty China
Post by: LizR on August 21, 2010, 04:39:34 PM
I think it is tofu skin...which I absolutely love. Have to get up there soon.

Nice pics Barnum!
Title: Re: Tasty China
Post by: Girly on August 21, 2010, 04:48:36 PM
I'm glad I'm not the only one who thought it was tripe!

I'm making a quick trip to ATL during the day this week for the Dr and promised to bring some TC home. What travels and/or warms up the best? I realize most things are going to wilt in the car - just looking for some experience from those who have done takeout and/or leftovers at home.

The eggplant will be eaten in the car - it's my bonus for having to drive in ATL ;)
Title: Re: Tasty China
Post by: Lorenzo on August 22, 2010, 09:30:47 AM
No wonder our server was puzzled by our request for the "tripe," saying "we don't have that"--it was probably a tofu skin dish.  Incidentally, when I asked her if she liked tripe, she shook her head and said (and I quote), "I don't eat any of the weird stuff."
Title: Re: Tasty China
Post by: LizR on August 22, 2010, 05:36:10 PM
Headed up right now. Planning on eggplant, pork in garlic sauce, Chinese salad, and the tofu skin dish. Also some kind of dumpling for the wee one.

And lots of leftovers!
Title: Re: Tasty China
Post by: Jmolinari on August 22, 2010, 05:42:03 PM
don't get hte steamed dumplings...they were awful last time i got them, thick yucky skins...but that was before Chang was back...
Title: Re: Tasty China
Post by: shoeshine boy on August 23, 2010, 07:55:31 AM
we met friends there on Saturday night for dinner around 8pm. one friend is a TC regular who REALLY knows the ins and outs of the menu. I think this was his third trip since Chef Chang came back.
we ordered the bean curd appetizer. unfortunately the kitchen lost that order and we had to ask for it long after the entrees had already come out. no big deal since the first thing to actually come out was the pork belly in spicy garlic sauce. yum! yum! YUM! I could eat 3 or 4 plates of this and it's one of the cheapest things on the menu at $6.95. we also had hot and numbing beef. good flavor but I'd rather have a more tender beef than the jerky type texture of the beef we got. we also got the "other" duck special which was a smoked duck. I have eaten very little duck in my lifetime but I'm trying to eat more of it and this duck did not disappoint. our last entree was a braised fish with needle mushrooms. I was really impressed with this dish and would get it again and again. the fish held together beautifully and the needle mushrooms really brought out the flavor of the fish and the sauce. we also got the sesame bread that someone talked about and agree that it's okay but nothing special. it was better when we used it to sop up the sauce from the fish.
overall a solid "A" on the night. we live totally on the other side of town but as long as they keep putting out this type of food of this quality we'll be making the drive.

btw, there was a singular gentleman sitting next to us that also seemed to be very familiar with TC. anyone want to own up to being that guy?
Title: Re: Tasty China
Post by: LizR on August 24, 2010, 12:26:11 PM
don't get hte steamed dumplings...they were awful last time i got them, thick yucky skins...but that was before Chang was back...


I was waiting to post a pic but I am having editing problems with it so thought I'd just go ahead:


Very good dinner limited only by the fact that we didn't order very well. Originally we ordered steamed dumplings, Chinese salad, dry-fried eggplant, and what we thought was tofu skin dish pictured here. There was some confusion bc there were two tofu skin dishes on the specials board. I was actually pulling up the picture of the tofu skin dish to show the waitress, when I saw Jason's post above and quickly changed the order from steamed to the fried dumplings. It was a pretty funny situation to have a sort of live-time conversation with 285 advice!

Anyway, turns out the despite the picture we showed her, the Shang Hai tofu skin dish that she brought us was very unlike the one in the thread above (which, I believe is the "hot and numbing" tofu). It was more of a cold five-spice preparation of a log of pressed tofu skin cut into slices and served with green onions and a bit of sauce. It was salty but good to have as a contrast, since most everything else was in the hot-and-numbing camp. They wanted to take it away once they realized it was not the one we wanted but we kept it anyway and ordered the other as well. The eggplant was super spicy and it was good but certainly not a fluffy light item. Meaning it was pretty greasy but not in a particularly bad way. It was so spicy/salty that it pretty much dominated almost everything else. The real standout was the Chinese salad. Not so much a salad but a small amount of rice noodles topped with crunchy cucumbers, shredded five spiced tofu (or pressed tofu of some sort), and other delicious things, all tossed in chili oil. It had more depth and layers of flavor than the eggplant or the hot and numbing tofu. Leftover were good too! As for the dumplings, they were good but nothing to get again given all the other things to try.
Title: Re: Tasty China
Post by: jimmy on August 27, 2010, 08:14:56 AM
I'm not one to try to pimp my blog here, but I wrote some notes and put up some photos from my TC visit last night. I won't post the link.

I had many of the dishes you guys had, including the tofu skins and the fragrant duck. Though my fragrant duck looks slightly different, and I thought it was fantastic.
Title: Re: Tasty China
Post by: Barnum on August 27, 2010, 08:43:25 AM
I'm not one to try to pimp my blog here, but I wrote some notes and put up some photos from my TC visit last night. I won't post the link.

I had many of the dishes you guys had, including the tofu skins and the fragrant duck. Though my fragrant duck looks slightly different, and I thought it was fantastic.

I agree, duck looks totally different.  It also looks like the eggplant was less done than most I've had.  Was it still as crispy on the outside?  How was the salt level on it.

And you mean I wasn't supposed to eat the fiery red liquid the wontons came in  :o
Title: Re: Tasty China
Post by: Jmolinari on August 27, 2010, 09:21:50 AM
Hrm...the liquid in the wontons was tasty!
Title: Re: Tasty China
Post by: HaagenDazs on August 27, 2010, 09:26:55 AM
They did give out soup spoons with the dumplings.  If it wasn't meant to be consumed wouldn't they just hand out chopsticks?
Title: Re: Tasty China
Post by: totm on August 27, 2010, 09:35:00 AM
Back in the Phuong days we were scolded more than once for ordering hot & sour soup in addition to wontons in chili oil.  "That's two soups!  You don't want both."  We knew that and YES we did.  That's enough for me to know that you are supposed to eat the liquid with the wontons, which we always have from the first time.  I am so craving wontons in chili oil.  If the eggplant is back to its light creamy self I could try that again but I still have strong memories of the gut bombs at the kabob place in Doraville/Chamblee.
Title: Re: Tasty China
Post by: KoPP on August 27, 2010, 09:40:24 AM
The wontons in oil wasn't the translucent delight from the early days, but was far better than the goo served ex-Chang. We drank it down. I also got a good couple of scoops of the oil from the dan-dan and put it on rice. Goooood.
Title: Re: Tasty China
Post by: jimmy on August 27, 2010, 10:25:43 AM
eggplant was less done than in the past - very crispy, but may not have stayed crispy as long as they could have had they been done longer. Not much salt on them, but I liked the variation.

Re the wonton in oil - I based my comments on numerous articles I've read when I was really into Sichuan food a year ago. Last night, i ate the dumplings out of the bowl and as soon as the waitress saw they were gone she asked if she could take away the bowl. I asked her if people are supposed to drink the liquid and she made a face like it was a funny question and said no.

The oil does have great flavor, but it doesn't do my gut any favors and I'd rather save room for more food. To each their own.
Title: Re: Tasty China
Post by: Lorenzo on August 27, 2010, 11:04:03 AM
If the oil/broth is like that in Sichuan hot pot, I sure wouldn't drink it.  I think the Fuchsia Dunlop recipe includes beef tallow in addition to mind-numbing amounts of chiles and peppercorns.  I bought a package of ready-to-use hotpot mix at BHFM once, and I think it included beef tallow along with other things I wouldn't want to drink.  Not that there's anything wrong with ingesting beef tallow--just not in drinkable amounts, thank you.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 27, 2010, 12:23:16 PM

I would like for us to put together a 285F gathering at Tasty China, but I'm afraid I do not know enough Chinese, nor know Peter Chang/Zhang well enough to have him put together a family style dinner similar to what we have experienced in the past?  I have asked the esteemed Mr. Drucker if he would be the pilot for our culinary trip but have not heard back from him?

Is anyone interested in being the "Dinner Captain" of a 285Foodies event there ?

.
Title: Re: Tasty China
Post by: steve_drucker on August 27, 2010, 02:53:10 PM

I would like for us to put together a 285F gathering at Tasty China, but I'm afraid I do not know enough Chinese, nor know Peter Chang/Zhang well enough to have him put together a family style dinner similar to what we have experienced in the past?  I have asked the esteemed Mr. Drucker if he would be the pilot for our culinary trip but have not heard back from him? Is anyone interested in being the "Dinner Captain" of a 285Foodies event there ?

Mike:

(I answered your query offline several days ago, pls check your comcast mail).

Try going up to Tasty China around 5:30, ask for the owner-- Dahei, and tell him you want to do an 'internet dinner' in (one, two or three) tables of ten for around $28 CASH per person with tax and tip.

Ask him and Mr. Chang to propose the menu. Tell him if you want anything especially--particular dishes, flavors, meats/veg's, ma la etc.

Then organize the tables of ten and show up on time.

Pick a date when you can have the kitchen's full attention, such as 4:30 Sat or 5:00 Sunday--or a weeknight.

Send me a note if you decide to do this and I will personally call Dahei in advance to assist and engineer a menu.

Other than that--I'm snowed by work (a good thing).

One more thing: To be fair to your hosts, be sure to post lots of pix, the complete menu, menu description and ask for lots opinions, honest ones to be posted from everyone who attends.

You (collectively) have all my confidence.

Best regards,
Steve
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 27, 2010, 03:03:18 PM

I would like for us to put together a 285F gathering at Tasty China, but I'm afraid I do not know enough Chinese, nor know Peter Chang/Zhang well enough to have him put together a family style dinner similar to what we have experienced in the past?  I have asked the esteemed Mr. Drucker if he would be the pilot for our culinary trip but have not heard back from him? Is anyone interested in being the "Dinner Captain" of a 285Foodies event there ?

Mike:

(I answered your query offline several days ago, pls check your comcast mail).
Best regards,
Steve  

You are correct sir, I did go back and find an unread email that you posted, and I thank you for it and this help as well.

This is not an excuse, but I had just been back from the ocean for a couple days and had the usual onslaught of emails to peruse, your valuable-to-me email got caught up in that backlog..   Thanks again for helping.

.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 27, 2010, 03:29:05 PM

I would like for us to put together a 285F gathering at Tasty China, but I'm afraid I do not know enough Chinese, nor know Peter Chang/Zhang well enough to have him put together a family style dinner similar to what we have experienced in the past?  I have asked the esteemed Mr. Drucker if he would be the pilot for our culinary trip but have not heard back from him? Is anyone interested in being the "Dinner Captain" of a 285Foodies event there ?

Mike:

(I answered your query offline several days ago, pls check your comcast mail).

Try going up to Tasty China around 5:30, ask for the owner-- Dahei, and tell him you want to do an 'internet dinner' in (one, two or three) tables of ten for around $28 CASH per person with tax and tip.

Ask him and Mr. Chang to propose the menu. Tell him if you want anything especially--particular dishes, flavors, meats/veg's, ma la etc.

Then organize the tables of ten and show up on time.

Pick a date when you can have the kitchen's full attention, such as 4:30 Sat or 5:00 Sunday--or a weeknight.

Send me a note if you decide to do this and I will personally call Dahei in advance to assist and engineer a menu.

Other than that--I'm snowed by work (a good thing).

One more thing: To be fair to your hosts, be sure to post lots of pix, the complete menu, menu description and ask for lots opinions, honest ones to be posted from everyone who attends.

You (collectively) have all my confidence.

Best regards,
Steve  

Thanks again Steve...

I am STILL looking for someone to be the "Dinner Captain" for our event?  Would someone like to step up and be an events coordinator for this?  I'll help, and not micro-manage..  8)

.
Title: Re: Tasty China
Post by: rwcohen on August 27, 2010, 04:14:22 PM


I am STILL looking for someone to be the "Dinner Captain" for our event?  Would someone like to step up and be an events coordinator for this?  I'll help, and not micro-manage..  8)
.

Standing up with both hands in pockets, I can't be a "Dinner Captain" but I do want to go to this event when someone with "Dinner Captaining" experience puts it together.


thankyouverymuch.....
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on August 30, 2010, 01:57:28 PM

Posts signing up for the event should be made in the Upcoming 285Foodies Events section...


thanks..

.
Title: Re: Tasty China
Post by: Barnum on September 01, 2010, 01:49:58 PM
Having looked a number of times and not found one, I was surprised to see a WEBSITE (http://www.tastychina.net/wordpress/) for Tasty China.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on September 01, 2010, 02:30:57 PM
Having looked a number of times and not found one, I was surprised to see a WEBSITE (http://www.tastychina.net/wordpress/) for Tasty China. 


Wow, what a menu selection...  thanks..

.
Title: Re: Tasty China
Post by: LizR on September 01, 2010, 08:08:06 PM
I like the "diet culture" section of the website! Will have to explore when I have time.
Title: Re: Tasty China
Post by: shoeshine boy on September 02, 2010, 07:15:38 AM
#46 FTW!
Title: Re: Tasty China
Post by: steve_drucker on September 10, 2010, 05:30:33 AM
In a preview of possible Peter Chang future, what could become the secret bargain of the harvest season an ever changing Chef's Choice tasting menu? No fancy plating, just the food  and a bare tabletop.

3 Mushroom Soup With Spare Rib. Shitake, elephant ear and piny tea mushrooms in a deeply comforting broth:
(http://lh4.ggpht.com/_Rla2F5PwwOo/TIoAyKAd50I/AAAAAAAAGaM/TwIBG7efuTA/s640/IMG00106-20100909-1915.jpg)

Cheng Du Beggars Purses. Smoked chicken, dried tomato, Sichuan heat. Extraordinary.
(http://lh4.ggpht.com/_Rla2F5PwwOo/TIoAzALhD6I/AAAAAAAAGaQ/ybAIwu4-3kM/s640/IMG00107-20100909-1915.jpg)

(http://lh6.ggpht.com/_Rla2F5PwwOo/TIoAzkrxCqI/AAAAAAAAGaU/6znSPd-U-1M/s640/IMG00108-20100909-1917.jpg)

Pork filled buns. Good of their type. Photo shy.

Shanghai Tofu Skin in Red Oil. Photo Shy--but pictured previously upthread.

Slow cooked Pork Belly, Sichuan spice. Rich, deeply flavored. Do not miss.
(http://lh4.ggpht.com/_Rla2F5PwwOo/TIoA1AHRlHI/AAAAAAAAGac/4PbgI5Bq4Tk/s640/IMG00110-20100909-1925.jpg)

Sichuan Beef with String Beans:
(http://lh4.ggpht.com/_Rla2F5PwwOo/TIoA20vuclI/AAAAAAAAGak/jm-Ogt1FyIw/s640/IMG00113-20100909-1947.jpg)

Fish and Chinese Celery flavored with Shitake Mushroom, Chiles. Perfectly mild end to balance a deeply flavored meal.
(http://lh5.ggpht.com/_Rla2F5PwwOo/TIoA3kSMFgI/AAAAAAAAGao/xg9WKH-aKA0/s640/IMG00114-20100909-2013.jpg)

Our anniversary cake. Cassata rum cake. Made by the best chef I've ever known--FoodSmith of Durham NC.
(http://lh6.ggpht.com/_Rla2F5PwwOo/TIoAxtfxhQI/AAAAAAAAGaI/7qiDJY4o4Jo/s640/IMG00104-20100905-2012.jpg)

(Oops--how did this get in here?)

It's not exactly clear when this could start, or the price. But I'm guessing maybe $35 to $40 per person. What can I say--I'm all in.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on September 12, 2010, 06:55:17 PM


Here is the menu from tonight.



Highly unusual, artful centerpiece on each table, each different.

Hot and numbing beef
Shanghai Duck with soy sauce
Shredded chicken with hot and numbing pepper
Bean curd rolls with vegetable sauce
Fried sliced pumpkin
Shrimp and minced pork soup
Pan fried dumplings with vegetables 
Smoked chicken and dried tomato roll
Crisp roasted codfish in a edible shell
Crystal shrimp
Spareribs with sticky rice (in foil)
Cumin Lamb
Crisp pork belly with pancake
Bok Choy with mushroom
Fried rice roll with sesame and red bean paste

.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on September 12, 2010, 08:23:33 PM

Crisp Pork Belly with Pancake..   Sure, those are sundried tomatoes ...  NOT !!!!


(http://aroundhere.net/Mike2/285Fpics/crspporkbelly22.jpg)

Here are the few pictures that I took..  Cumon folks post your pictures ?

http://www.flickr.com/photos/49637895@N00/sets/72157624942882988/?photo_deleted=4984088821 (http://www.flickr.com/photos/49637895@N00/sets/72157624942882988/?photo_deleted=4984088821)

..
Title: Re: Tasty China
Post by: TrickyD on September 12, 2010, 08:42:53 PM
Here are my terrible camera phone pics.  They don't really do any of the dishes justice!  It was nice meeting everyone today.

http://www.flickr.com/photos/dacount97/sets/72157624943726450/ (http://www.flickr.com/photos/dacount97/sets/72157624943726450/)

-Dan
Title: Re: Tasty China
Post by: AndyBoy on September 13, 2010, 07:49:15 AM
We really enjoyed yesterdays gathering. What a great bunch of folks and the food was just wonderful. I think this was the best one yet and we have been to 4 of these events. It is hard to pick a favorite course but the hot, numbing beef, pork belly and lamb were all outstanding but then the cod, shrimp soup and dessert were great also. Thanks Foodgeek for putting this event together, you did a great job and thanks for the cheese.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on September 13, 2010, 09:07:06 AM
We really enjoyed yesterdays gathering. What a great bunch of folks and the food was just wonderful. I think this was the best one yet and we have been to 4 of these events. It is hard to pick a favorite course but the hot, numbing beef, pork belly and lamb were all outstanding but then the cod, shrimp soup and dessert were great also. Thanks Foodgeek for putting this event together, you did a great job and thanks for the cheese. 

I liked the pork belly and the lamb too..  My favorite though was the Crisp roasted Cod fish ...   Heck, I liked all of 'em...   8)

.
Title: Re: Tasty China
Post by: jonnymack on September 13, 2010, 09:54:58 AM
I'm getting slammed at work but hopefully I'll get some pics up today (warning, they are crummy iPhone 3GS pics).  I really enjoyed the event, it was nice to meet people and even nicer to eat great food.  That lamb was out of this world, same for the smoked chicken rolls.  Hell really everything was really great, the only thing that didn't stand up to the outstanding flavors IMO was the shrimp soup.  Everything else was really special.  Thanks again to Foodgeek for putting all of this together and to echo AndyBoy, thanks for the cheese!
Title: Re: Tasty China
Post by: HaagenDazs on September 13, 2010, 09:55:32 AM
Here is an interesting article from the NYT on Chinese food and German wines.  Yesterday there were a couple bottles of German wine at our table, one Riesling and one Gewurztraminer, if I recall correctly.  The article specifically mentions Szechuan cuisine.  The article was published last Thursday but I just saw it this morning.

http://www.nytimes.com/2010/09/10/world/europe/10berlin.html?ref=dining
Title: Re: Tasty China
Post by: ugacook on September 13, 2010, 02:19:46 PM
Yesterday was so much fun.  As a newbie, I was a little hesitant to go alone, but everyone was so welcoming and the food was out of this world.  I think my favorites were the crispy codfish, pork belly, dumplings, baby bok choy & mushrooms.  The tofu skin rolls were good, too (judging by the looks, I wasn't sure).  Really everything was good, but there were moments I was so full, I wasn't sure I could eat another bite.  Fortunately, the feeling didn't last and I was able to continue enjoying the wonderful food.  The German wines we had did go very well with the spicy food.  It was great meeting everyone at my table and I hope to meet more of you at future events.  I look forward to seeing more pictures.  Oh...and thanks for the cheese!
Title: Re: Tasty China
Post by: LizR on September 13, 2010, 09:05:58 PM
Yep, fun time and great food. Next time I'll try to remember to bring name tags for those who want them. We have a couple of pictures but I think that our table incorrectly assumed that the other tables were taking pictures like crazy; kind of a Kitty Genovese-like matter of diffusion of social responsibiliy, though that may be a weird comparison.

Thanks FG!
Title: Re: Tasty China
Post by: jonnymack on September 14, 2010, 12:35:55 PM
Forgive my feeble iPhone photography:

Veggie bird
(http://img.photobucket.com/albums/v305/jonnymack/c69d0a47.jpg)

From front to back, hot and numbing chicken, garlic pumpkin (or was it?) and roasted duck - all were excellent
(http://img.photobucket.com/albums/v305/jonnymack/1a9b86b0.jpg)

Roasted codfish in edible shell or as I like to call it - Kick Ass
(http://img.photobucket.com/albums/v305/jonnymack/325be664.jpg)

Dry fried pork belly - nuff said
(http://img.photobucket.com/albums/v305/jonnymack/c81e4be9.jpg)

Cumin Lamb aka Gift of the Gods  I was so giddy to eat this I couldn't concentrate on photography as you can plainly see.
(http://img.photobucket.com/albums/v305/jonnymack/3ec38284.jpg)

Smoked chicken rolls - these were sneaky great.
(http://img.photobucket.com/albums/v305/jonnymack/38e924ca.jpg)
Title: Re: Tasty China
Post by: AndyBoy on September 25, 2010, 05:51:05 PM
We went to Tasty China for lunch today with 2 of our friends, one of which was going to attend the "event" and had to cancel, she was anxious to try it. Man was it good, that place just gets better and better. We had the hot and numbing beef, fish in chili oil, dry fried eggplant and a tofu with vegetables dish. Every dish had lots of ma la and was just delicious. One of our friends ordered dry fry eggplant to go so we will have to see if that will work out for her when it is reheated, I think it may get soggy. We all left with smiling faces and full tummies.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on November 16, 2010, 07:57:04 PM
I met Jason M. and Andyboy at TC today for lunch..   This is such a damn good place to vie off from the regular Chinese menu's usually put in front of us..

We had three dishes, all of them delicious, ate most of them and pretty-much-called this lunch a winner. We wanted a 4th dish, but it was unavailable---- thank goodness, these three dishes were just enough....

Dan Dan Noodle (Pork or Beef)
Dry-Fried Eggplant with Hot and Numbing Pepper
Cumin Beef

Too dern good.  I know we always prop up this place, but it is unusually excellent.    I wish it wasn't 40 miles from the house.

.
Title: Re: Tasty China
Post by: AndyBoy on November 17, 2010, 11:25:18 AM
I met Jason M. and Andyboy at TC today for lunch..   This is such a damn good place to vie off from the regular Chinese menu's usually put in front of us..

We had three dishes, all of them delicious, ate most of them and pretty-much-called this lunch a winner. We wanted a 4th dish, but it was unavailable---- thank goodness, these three dishes were just enough....

Dan Dan Noodle (Pork or Beef)
Dry-Fried Eggplant with Hot and Numbing Pepper
Cumin Beef

Too dern good.  I know we always prop up this place, but it is unusually excellent.    I wish it wasn't 40 miles from the house.

.

It was wonderful. Jason did a great job ordering and there was a fourth item, tripe and tendon in chili oil. Hope you were not trying to keep that a secret.
 ;D
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on November 17, 2010, 11:59:22 AM
I met Jason M. and Andyboy at TC today for lunch..   This is such a damn good place to vie off from the regular Chinese menu's usually put in front of us..

We had three dishes, all of them delicious, ate most of them and pretty-much-called this lunch a winner. We wanted a 4th dish, but it was unavailable---- thank goodness, these three dishes were just enough....

Dan Dan Noodle (Pork or Beef)
Dry-Fried Eggplant with Hot and Numbing Pepper
Cumin Beef

Too dern good.  I know we always prop up this place, but it is unusually excellent.    I wish it wasn't 40 miles from the house.

.

It was wonderful. Jason did a great job ordering and there was a fourth item, tripe and tendon in chili oil. Hope you were not trying to keep that a secret.
 ;D 

I love "Husband and wife",  my mind was full of ma la, and then pumpkin pies.. Okay, I just forgot it, though I love it.

.
Title: Re: Tasty China
Post by: Jmolinari on November 17, 2010, 12:05:23 PM
good it was!
Title: Tasty China Sandy Springs Grand Opening
Post by: foodgrrl on December 06, 2010, 02:49:55 PM
This was posted today on Tasty China's page on Yelp

Dear Tasty China guests,

We will open our second location which is on 6450 Powers Ferry Rd,Sandy Springs.
The grand opening party will be on Dec 18th 6:00pm. We invite you to come and
celebrate this special day with us.
Our Chef Peter Chang will cook his specials for you. There will be a lot  of
surprise waiting for you. Let's enjoy the holiday season together.

$25 per person at the door (tax and gratuity not included)
$20 per person, $35 per couple (register before Dec 15th)
Call 770-419-9849 to pay by phone, or go to Tasty China in Marietta to pay in person.

With best wishes
http://www.yelp.com/biz_photos/-cuKXq4xwkXF85xMI2yTFg?select=UXJO0jvBy2jqYefW8v4rKQ
Title: Re: Tasty China
Post by: Beerbitch on December 06, 2010, 03:36:42 PM
Title: Re: Tasty China Sandy Springs Grand Opening
Post by: rwcohen on December 06, 2010, 03:58:44 PM
This was posted today on Tasty China's page on Yelp

Dear Tasty China guests,

We will open our second location which is on 6450 Powers Ferry Rd,Sandy Springs.
The grand opening party will be on Dec 18th 6:00pm. We invite you to come and
celebrate this special day with us.
Our Chef Peter Chang will cook his specials for you. There will be a lot  of
surprise waiting for you. Let's enjoy the holiday season together.

$25 per person at the door (tax and gratuity not included)
$20 per person, $35 per couple (register before Dec 15th)
Call 770-419-9849 to pay by phone, or go to Tasty China in Marietta to pay in person.

With best wishes
http://www.yelp.com/biz_photos/-cuKXq4xwkXF85xMI2yTFg?select=UXJO0jvBy2jqYefW8v4rKQ

What a better way to have a 285 Foodies gathering....

Just sayin......
Title: Re: Tasty China
Post by: uOTPia Dweller on December 06, 2010, 05:02:41 PM
Title: Re: Tasty China
Post by: HaagenDazs on December 06, 2010, 06:07:38 PM
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on December 06, 2010, 09:26:06 PM
Title: Re: Tasty China
Post by: KoPP on December 07, 2010, 06:37:45 AM
I've signed up for the wine event, and I finally was able to talk to the man about a month ago. He seems to be a nice guy, so I'm less likely to believe that Chang is going to job us over. Just my opinion.

Actually, let me rephrase this - I don't think he's going to job us on opening the new place. I do think he'll get the wanderlust, but hopefully it won't be for a while.
Title: Re: Tasty China
Post by: HaagenDazs on December 07, 2010, 08:16:56 AM
I agree with your posts guys.  The food is great, my experiences have been great, and I'm quite certain that he will be around to do dinners in a week or 2, but given Chang's past history of breaking hearts you can't ignore the rumors in general.  There's a reason that The New Yorker has an article titled "Where's Chang?" or "Peter Chang, the disappearing chef."  The only major subsection in his Wikipedia page is titled "Disappearances and movement."  That's not to say the food will be bad even if he does leave, Tasty China did quite well in the years and months he was away, but clearly much of the draw and mystique is the chef himself.
Title: Re: Tasty China
Post by: Foodgeek on December 07, 2010, 10:05:23 AM
We were just there on Friday night. We had the cumin beef, eggplant (of course) and a wonderful beef and mushroom soup. Tasted just as good as always, and service was better than usual.

Definitely looking forward to the new place opening.
Title: Re: Tasty China
Post by: uOTPia Dweller on December 07, 2010, 10:26:32 AM
Title: Re: Tasty China
Post by: Foodgeek on December 07, 2010, 12:07:50 PM
I have no idea if he's telling the truth or not because I don't speak Chinese. I think we have a few Chinese speakers on this board who might be able to help in this respect.

Both of the dinners on the 18th and the 19th sound as if they will be excellent. Not sure if I will attend, depending on what my schedule looks like, but they sound like a fairly good bargain for the money, and I'm really grateful that he agreed to do the gathering we had in September, because it was a spectacularly memorable meal and he was very gracious in providing it for us.

I'm just not in favor of accusing someone of being untruthful when we don't seem to have any direct quotes from the man's mouth on this point. Who is this anonymous "associate" in Charlottesville?

Would anyone who speaks Chinese here like to accompany me to Tasty China so that we can ask him in person?
Title: Re: Tasty China
Post by: HaagenDazs on December 07, 2010, 12:54:59 PM
Title: Re: Tasty China
Post by: uOTPia Dweller on December 07, 2010, 01:14:06 PM
Title: Re: Tasty China
Post by: Foodgeek on December 07, 2010, 01:15:16 PM
Title: Re: Tasty China
Post by: HaagenDazs on December 07, 2010, 01:33:00 PM
Title: Re: Tasty China
Post by: Foodgeek on December 07, 2010, 02:51:09 PM
Title: Re: Tasty China
Post by: KoPP on December 07, 2010, 02:55:44 PM
I'm going to the dinner in about a week - if Chang ain't dishing it out, I'll ask for my money back...
Title: Re: Tasty China
Post by: shoeshine boy on December 08, 2010, 08:05:40 AM
we are attending the event on the 18th with friends who are big, BIG fans of Tasty China. looking forward to it.
Title: Re: Tasty China
Post by: Elijah Snow on December 08, 2010, 08:48:00 AM
Ate there about a week ago and the man himself was still prowling the dining room, looking like someone's disgruntled grandfather. Everything was fantastic.
Title: Re: Tasty China
Post by: Hrothgar on December 08, 2010, 12:39:34 PM
We plan to go to the event on the 18th.

Although I've been lax in posting here, we've been to TC twice in the past month or so: Once with KoPP and my immediate family, and most recently on the Saturday evening following Thanksgiving whereupon we took no less than 18 friends and family. On both occasions Chang was in evidence and "spoke" to us through a translator. Seemed incredibly gracious and eager to please.

I've forgotten exactly what all hit the table with KoPP, but it was a very good meal. The Thanksgiving mega meal was even crazier, as you might expect. Unfortunately, a couple aunts and uncles and some family friends confirmed their Percy status by ignoring our ordering advice and getting, I kid you not, a plate of plain, steamed broccoli, steamed whitemeat chicken and vegetables with sauce on the side, rice, steamed potstickers, and hot sour soup. Then they had the temerity to grumble that the food "wasn't very good." Thankfully, they were at the far end of the table (although my brother got stuck down at their end -- poor guy). At our end we had my parents and our more worldly aunt, uncle and cousins (several of whom have been to China multiple times), and they deferred to us.

Much wine was consumed. A rundown of what I rememember:

- Couple plates of cilantro fish rolls. Good as ever.
- Dan dan noodles with pork. Also great like always. Little bit of ma la.
- Hot and numbing beef (like the hot and numbing beef rolls minus the lettuce and herbage). Good flavor, but little to no ma la.
- Ordered a bowl of baby wontons in red chili oil, tried it, and immediately ordered a second. This is drastically different from the last time I had it. Much less greasy, with more tang to the broth. Spicy and comforting at the same time, and so many layers of flavor. Very popular.
- Cumin beef (I think). One aunt, who is a prodigious cook and traveler (including many trips to China), could not get over the use of cumin, primarily in this dish. Blew her mind. She was loving it.
- Two plates of crispy chicken. You can dismiss this as tarted up orange chicken if you like, but the unique preparation with the thin fried shreds is good as Hell and as addictive as crack.
- String beans with olives and ground pork. Never disappoints.
- Two (possibly three) plates of dry-fried eggplant. Not much needs to be said here. Some of the out-of-towners, even the picky ones, were losing their shit over how good this was. Even the China vets and San Fran native were now declaring this some of the best Chinese they'd ever had. When I heard about the thicker "onion ring-style" coating, I thought I wouldn't like it. But I think I actually prefer it.
- Ma po tofu: KoPP had tipped me that this dish was better than ever and he was absolutely correct. I had to talk some folks into it because there were only a couple of other tofu fans at the table. I'd ordered it once before at TC and was a little put off by whole szechuan peppercorns swimming among the tofu. Crunching down on those obliterated my taste buds and ruined one of the main attractions of this dish -- the silken texture of the bean curd. No longer. This was silky and seductive with an incredibly comforting, well seasoned sauce. Maybe my personal favorite of the night.
- Only interesting dish to originate at the other end of the table was chicken and three mushrooms. Not bad, but a little cornstarchy for my taste.

I'm sure there are a couple dishes I'm missing. At the end of the meal, my dad, a TC veteran and one of its biggest fans, asked if Peter Chang would come out so we could thank him for the amazing meal. He did and the table gave him a round of applause. My dad told him (through the translator) that we sincerely hoped he would be putting down roots and Chang insisted that he was here to stay. He went on to talk about the new restaurant, saying that it would be open in a few weeks (which now appears to be true).

The old Olive's location is literally two blocks from my office. We used to go there for drinks and office holiday parties before it closed up shop. The food was terrible and the drinks not much better, but the place does have very nice ambiance. Since I first heard Chang was opening a second spot "near Ray's on the River," I felt pretty certain this was going to be the location, because there are only two or three spaces along Akers Mill/Powers Ferry where it could have conceivably gone in. When I saw roll-off dumpsters appear outside and landscaping work begin at the long-moribund building, my suspicions were all but confirmed. Work continues apace. I can't believe I'll be able to walk to a Peter Chang restaurant for lunch in a few weeks.  :o
Title: Re: Tasty China
Post by: KoPP on December 08, 2010, 12:49:55 PM
The wontons in red chile oil used to be my go-to starter, but in the Chang-less days, it got nasty and muddy. When it's on, the 'broth' is an increasingly translucent depth of crimson, with those tasty wontons swimming about. I'm hoping it's getting back to basics.

I think the ma po tofu is one of the better dishes available nowadays - textures play a part in it, but you're right - I'd have to munch down on a peppercorn.

I'll be there on the 18th - save me a seat.
Title: Re: Tasty China
Post by: HaagenDazs on December 15, 2010, 08:34:18 AM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 
Title: Re: Tasty China
Post by: Lorenzo on December 15, 2010, 09:56:31 AM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.
Title: Re: Tasty China
Post by: Barnum on December 15, 2010, 01:43:42 PM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.


I think it's particularly interesting that he didn't answer the question.
Title: Re: Tasty China
Post by: totm on December 15, 2010, 02:23:29 PM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.


I think it's particularly interesting that he didn't answer the question.
I was going to post essentially the same thing before I went and read the interview and then canceled out of my reply.  Read it all the way to the end.
Title: Re: Tasty China
Post by: Jmolinari on December 15, 2010, 02:33:21 PM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.


I think it's particularly interesting that he didn't answer the question.

This is how stuff gets miscontrued through selective editing. The last question was:

Q: So it sounds like you want to stay in the Atlanta area for a while at least?

A: I decided to stay here.
Title: Re: Tasty China
Post by: Barnum on December 15, 2010, 02:53:06 PM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville.  

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.


I think it's particularly interesting that he didn't answer the question.

This is how stuff gets miscontrued through selective editing. The last question was:

Q: So it sounds like you want to stay in the Atlanta area for a while at least?

A: I decided to stay here.


Not sure it's a matter of selective editing, both questions are in that story with him giving a non-answer to the first one and seemingly saying "I decided to stay here" when pressed again with a very similar question.  Without being there and understanding what all was said that didn't make the story (as well as the wild card of a translator), it's nearly impossible to read too much into it.  The only thing that is indisputable is his history of not staying in one place too long.
Title: Re: Tasty China
Post by: Jmolinari on December 15, 2010, 03:08:23 PM
http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/

Here is Gene Lee's latest post where he interviewed Chang.  There are some definitive answers regarding his new plans in Atlanta, Tasty China, and the restaurant in Charlottesville. 

"Q: Are your long term intentions to stay here in Georgia?
A: The long term goal for me here is to open three more restaurants in metro Atlanta."

Oh great.  Another P.(F.) Chang's chain.


I think it's particularly interesting that he didn't answer the question.

This is how stuff gets miscontrued through selective editing. The last question was:

Q: So it sounds like you want to stay in the Atlanta area for a while at least?

A: I decided to stay here.


Not sure it's a matter of selective editing, both questions are in that story with him giving a non-answer to the first one and seemingly saying "I decided to stay here" when pressed again with a very similar question.  Without being there and understanding what all was said that didn't make the story (as well as the wild card of a translator), it's nearly impossible to read too much into it.  The only thing that is indisputable is his history of not staying in one place too long.

Actually, the only indisputable thing is that he makes tasty food!
Title: Re: Tasty China
Post by: Lorenzo on December 15, 2010, 08:45:18 PM
Actually, the only indisputable thing is that he makes tasty food!


I would not count on the uniform tastiness of the food if he meets his goal of opening three Peter (F.) Chang's in metro Atlanta.  He can't be everywhere at once.  Why don't chefs/restaurateurs understand that it's impossible to clone a chef-driven restaurant without losing something.  Once upon a time, I had a really amazing meal at Emeril's in New Orleans.
Title: Re: Tasty China
Post by: Jmolinari on December 15, 2010, 09:18:20 PM
but i said HE makes tasty food..not the restaurants he opened make tasty food ;)
Title: Re: Tasty China
Post by: Lorenzo on December 16, 2010, 07:45:14 AM
but i said HE makes tasty food..not the restaurants he opened make tasty food ;)

Oh, I wasn't disputing your statement.  Just adding a caveat.
Title: Re: Tasty China
Post by: Hrothgar on December 16, 2010, 11:41:30 AM
Tasty China definitely dropped a peg after Chang left, but even then it was still better than 95% of the Chinese places in town because of the influence he left behind. So even without him in the kitchen, his restaurants are an asset.
Title: Re: Tasty China
Post by: Mike GadgetGeek Stock on December 16, 2010, 05:27:24 PM
Tasty China definitely dropped a peg after Chang left, but even then it was still better than 95% of the Chinese places in town because of the influence he left behind. So even without him in the kitchen, his restaurants are an asset.

Now I can agree with that Hrothgar.  We ate ate at TC several times when Chef Chang was not there.  It was good but not incredible, when he is there honestly I think it is incredible.  Certainly there are dishes that I don't rate highly because of personal tastes, but it is by far the best Chinese place I know of when Chef Chang is there.  

No, I have not been to his part of China, but I've been to China, and I have eaten my way through the Chinatown in San Francisco a couple times.  I have not been to Chinatown in New York City.

I would guess Chef Chang's style and menu would be off-putting to about 90% of people that said they like Chinese food?  Those rare seasonings and methods are what attracts me to his food.  

.
Title: Re: Tasty China
Post by: LizR on December 16, 2010, 08:00:32 PM
Ok, I'm just going to say it, finally. I like Peter Chang's food, or at least I think I do. I have been there at least once when I was sure he was cooking (285 foodies gathering), but I don't think it is stellar overall food by any stretch of the imagination. Sure, I have loved the eggplant fries on occasion, and some other dishes too. But a lot of times it has been too salty, including the fries - not sure if he was in residence then or not - and just good or very good but not trip-all-over-myself-to-get-there delicious. And I like Chinese food. A lot. I actually like the steamed dumplings and the dipping sauce that they used to serve at the, RIP, Buford Highway Pung Mie (read:Chinese done by Koreans) more than I liked the dumplings or scallion cakes TC or at the revered old Frank Ma's. However, in fairness to Frank, I think I may have tasted the famed "wok hay" there once - and once at little SZ a long time ago. Ok. Whew.
Title: Re: Tasty China
Post by: brambo2000 on March 03, 2011, 10:12:06 AM

I know you guys love tasty china.  I stopped there last week in the late afternoon. no crowd.  I have been eating and cooking hunan and szechuan food for about 30 years. and when I am in SFO or DC I always head to china town or to get great Viet food in little saigon.

I ordered about $38 bucks worth of great food to be.

had the numbing beef roll.  that was pretty good. heat doesn't phase me.  when the other dishes came out they had trashed the flavors. there is more to cooking than dumping neat veggies in a quart of red chili oil and sprinkling on about 1/4 cup of crushed szechuan pepper corns.  if you check some of the recipes a tablespoon would suffice.

the soup was good. the potstickers were a disaster. I think the chef was ready to call a strike. they took the dough and baked it like a cookie with with some well I couldn't tell. they did not look or taste like anything I had ever seen. even street food in HK.

they brought me hot tea. after 15 mins. there was no color to the water. I looked inside and there was dried oolong tea stuck to the bottom of the pot. I asked for new hot water. I figured they would get the message.  oh they did.. and just changed the water.  result no tea. so if you want to drink hot water out of a dirty metal tea pot this is the place to go.

for some reason the chef decided to declare war. since I never met the chef and I was a perfect gentleman. I do not see why he had such a hard on.  nonetheless I was kind to the waitstaff and paid my bill. the waitress knew how to make tea. she could have at least saved the day. I imagine this food episode was either a bad day for the chef or this was a joke to play on a random customer.  what a waste of good food and my time. I'm a pretty nice guy and I love hunan and szechuan.  I just wanted to to take in a few dishes that are a pain to make at home.

with no slam to the area I am so tired of cantonese food and was looking forward to get some great NYC or SFO chinese. $38 dollars is a heavy price to pay for someones humor. I hope the manager takes a peak at this message board. hopfully he will speak to the cookstaff.
Title: Re: Tasty China
Post by: Jmolinari on March 03, 2011, 10:37:32 AM
Wow...sounds like an awful experience. I haven't been back to TC since Chang opened his place....i wonder if stuff ahs slipped.
Title: Re: Tasty China
Post by: Hrothgar on March 03, 2011, 01:06:59 PM
Wow...sounds like an awful experience. I haven't been back to TC since Chang opened his place....i wonder if stuff ahs slipped.

Ditto. It wouldn't surprise if it has, but I'd like to get an assessment from a regular.
Title: Re: Tasty China
Post by: Elijah Snow on March 04, 2011, 10:53:02 AM
Went to TC on Wednesday night. Totally deserted at 7:30. Had the dry-fried eggplant and the double-cooked pork. Neither was as good as I've had in the past. The pork itself was a bit dry, while the eggplant was almost tough and had about twice the sichuan peppercorn content from my last visit. On the plus side, the pumpkin cakes were just as good as I remember them, if not better.

I really hope this place doesn't slip. There is a dearth of good chinese restaurants in Atlanta. It would be a shame to ruin this one.
Title: Re: Tasty China
Post by: HaagenDazs on March 04, 2011, 11:49:54 AM
According to Gene Lee's AJC interview with Chang back in December of last year, Chang was going to give "technical support to Tasty China" despite staying at his new restaurant "full time."  Of course if he were to have something else going on in a completely different state 500+ miles away it might make it hard to give said support.



http://blogs.ajc.com/food-and-more/2010/12/15/peter-chang-the-enigmatic-chef/
Title: Re: Tasty China
Post by: terry on October 24, 2011, 10:54:18 AM
Every Saturday, I meet up with Ege Tomo-san (owner of Ege restaurant) for lunch prior to work. This week we tried a Tasty China for the first time. We were originally on our way to Penang off of Barrett Parkway, but decided on a closer place.

We walked in and notice that the place was deserted. There were only three other tables occupied. One was a table full of their own workers. The other two were just finishing.

The servers were polite and friendly.

We ordered the special fried rice (seafood), kidney (spicy), spicy beef noodle and mabo tofu. I don't care for kidney, so I won't give any personal comments on it. Tomo-san ordered that and liked it.

I staring with the mabo tofu. It was full of flavor. It reminded me of this really good spicy beef noodle that I had in Taiwan. It was really good with rice (steamed rice).

The fried rice surprisd me. I am not a big fried rice fan. In fact, I usually use a much stronger word than that to describe how much I don't like fried rice. However, this one was full of flavor. It didn't even look fried. I could not see any dark spots on the rice or where the cook doused it with soy sauce. It was white, fried rice. It tasted excellent. Tomo-san said it reminded him of a Japanese ramen house version of fried rice. He described their method of taking steamed rice and mixing it with ingredients (opposed to actually frying it). Ajinomoto is usually used, but no egg. I enjoyed it.

The mabo tofu and spicy beef noodle had a similar taste. It also reminded me of that really good spicy beef noodle that I had in Taiwan. The noodles were thick, firm and uneven. I found them very good. They matched the soup so well. Most places that I've tried make really good broth, but can't match the noodle. The overall experience suffers. If I had to guess, a place with this many items on their menu can't possibly come up with such good spicy beef noodles. There is a frozen spicy beef noodle that I buy from Hong Kong Supermarket that is really good. The taste is also similar. I wonder if they are using that same brand (http://www.weichuanusa.com). If so, it is a good thing. If not, that is better.

I read some of the more recent reviews from earlier this year. They are pretty negative. Has anyone else been back recently? We thought the place rocked hard. In fact, we will try it again this Saturday.
Title: Re: Tasty China
Post by: Jmolinari on October 24, 2011, 02:50:07 PM
I haven't been in a month or so, but last time i went, it was awesome as always
Title: Re: Tasty China
Post by: Foodgeek on November 02, 2011, 08:38:36 AM
We went probably a month or so ago and loved everything we ordered. To tell the truth, I don't go to Peter Chang's new place because it's a bit farther and more expensive, so I prefer Tasty China.
Title: Re: Tasty China
Post by: terry on November 03, 2011, 02:59:28 PM
We went again last Saturday. It was just as good as the first time.

I like this type of Chinese food more than Canton Chinese food (such as Canton Cook).
Title: Re: Tasty China
Post by: totm on November 14, 2011, 07:55:23 AM
During a recent visit won tons in chili oil did not have any chilis floating in the broth though the broth had great depth of beefy flavor.  I've found the won tons in chili oil at Chong Qing Hot Pot in Chinatown square to be superior; lots of chilis, peppercorns and bok choy in the broth.

Dan dan noodles and shanghai dumplings both very good.  Hot and numbing beef rolls had more chopped iceberg than I remember.
Title: Re: Tasty China
Post by: LizR on December 30, 2011, 10:20:32 AM
Stopped in last night on our way home from the frozen north. We ordered a ton of food to be sure we'd have left overs.

Fried dumplings - just ok, really doughy and the filling was nothing great. Sauce was really funky. I seem to keep forgetting that I don't like their dumplings.

Cold smoked tofu salad - we were trying to get a dish with cold rolled tofu skin, which we've had there before, but ended up with this instead. I'm not a huge smoked tofu fan but it was tasty enough.

Dry fried eggplant - good as always. Not too salty, which can sometimes be an issue.

Cumin beef - excellent

Fish braised in chili oil - very good but I'd like this more if they used some other kind of fish. The tilapia gets really overly soft.

Chao Fen - excellent

Overall we enjoyed our meal and had plenty of leftovers for brunch today. A little bit of an ick factor was the state of the ladies room -made me wonder about the state of the kitchen, which is something I rarely worry about anywhere.
Title: Re: Tasty China
Post by: omnivorous on January 03, 2012, 09:11:17 AM
After literally years of trying to make it, we finally did.
Mabu tofu, dry fried eggplant, hot and numbing beef, cilantro fish, Shan City Chicken, we went for the usual things posted about here and elsewhere.
It was great.  The burn was quite nice, while usually not overpowering the flavor.
The eggplant was a little salty, and the h-and-n beef was more jerky-like than I expected, but hell, I love jerky.
It was great how the flavors weren't just HOT, but hot-plus-other in all cases.  Honestly, the hottest part was the build up I experienced by trying multiple spicy dishes - eating one made my mouth burn more for later tastes.

I don't go for Chinese much, and maybe this is how I'll manage it - by going here when I get a craving, which will reduce frequency by distance from East Atlanta and quantity by relative spiciness.
Title: Re: Tasty China
Post by: uptown jimmy on January 05, 2012, 09:37:39 AM
Stopped in last week for our first visit in a year. The new menu format (lots of old favorites gone missing, it seemed) and entirely new crew made us suspicious, so we ordered some of the fish/cilantro rolls to test things out: not good. They were obviously made in-house, but tasted like the bland, flavorless things you find in a freezer.

My wife is pregnant and afraid of spicy food, so we were somewhat daunted as to what else we might try, as our previous visits had been mostly extended exercises in fire-breathing.

And the place was filthy. So we left.
Title: Re: Tasty China
Post by: Jmolinari on January 05, 2012, 10:16:21 AM
Anyone know if they're new owners or something?
Title: Re: Tasty China
Post by: dewdropper on January 05, 2012, 12:03:00 PM
It's me, Susan, from AUA.  :)  I agree re Tasty China.  Have you tried Peter Chang's place on Powers Ferry Road in Sandy Springs?  It's good but does have service issues which have had me doing things like finding a ice water pitcher and refilling glasses.  The Peter Chang rolls are excellent, and the Bamboo Fish is to die for. 
Title: Re: Tasty China
Post by: LizR on January 05, 2012, 04:53:35 PM
Hey Susan - great to see you here! Welcome.

I have not personally tried Peter Chang's but there is a Peter Chang's thread with folks just recently complaing about service issues...try searching for "Peter Chang's" to see it or to chime in there.
Title: Re: Tasty China
Post by: Jmolinari on January 06, 2012, 12:16:42 PM
Had tasty C for lunch today for the first time in a number of months.
The menu is in fact different and i think reduced. Some items are missing.
We got the usual favorites: dan dan w/ pork, husband and wife, hot numbing eggplant, cumin beef, twice cooked pork.

All were as good or better than the past. Cleanliness the same as it's always been. Didn't recognize any servers or managers from previous visits.
We left happy
Title: Re: Tasty China
Post by: bettylouski on May 29, 2012, 01:10:24 PM
Took visiting friends from Philly here a few weeks back and ordered all of the usual.  They were blown away, and they had just returned from Tokyo where they said they had some awesome Chinese as well as Japanese food.  Always nice to BYO in the middle of the afternoon. . .
Title: Re: Tasty China
Post by: LizR on April 27, 2015, 12:44:43 PM
Was at a conference nearby and decided to pick up some steamed dumplings to-go for lunch instead of paying $18 for the buffet at the Marriott (!).

I do not recommend doing that. The woman at the front desk was not very friendly and she briskly informed me that they would take 30 minutes because they were the thing on the menu that takes longest. That seemed weird to me since they usually come out first, but whatever. I dutifully waited the 25 minutes until they brought out my order. By then I was a little afraid of not making it back to the conference on time so I drove back and ate them in my car. Sadly, they were pretty bad. Not much filling and what there was was bland and tough. Dipping sauce was very watered down and the wrapping skins were very thick and doughy. I was sad.