Seriously, everything's looks so scrumptious and outstanding. Love your calm commentary and when you critique some of the food items to give it a real perspective on how it is
Thank you! I always aspire to give my honest appraisal of the food. There's no point in doing this otherwise. So glad to hear you appreciate that. Thanks for watching and commenting, 😁
I just returned from a few days in Las Vegas and tried Yun's Noodle restaurant that you reviewed. It was pretty good. I ordered too much food....the oil noodles, cucumber salad & chicken egg rolls. It was all good but I should have ordered one less dish and returned for a second visit.. They did offer a 10% discount when I mentioned I saw their place on TH-cam.
That's great! Yep, Yun is a great place. I did the same the first time I went there...ordered way too much food. Anyway, I've been back several times now and it's always very good. Glad they honored the Special Offer! Thanks for watching and commenting!
Those "pineapple" buns are correct. In HK, they get the "pineapple" bun name in Cantonese because the sugary coating on top mimics the look of a pineapple. It's not supposed to have pineapple in it. In HK, it's common to have it with butter, or use the whole bun as breading for sandwiches (which are delightful). It sounds like you want are salted egg yolk custard buns.
Yes, the pineapple name comes from the look and not the ingredients. We've covered this topic many times in previous videos. I Googled 'pineapple bun' and the consensus is that the custard is optional although usually preferred. The extra confusion comes from the menu at Fortune where they list the item as 'Baked Sweet Cream Bun'. Additionally, I specifically added that I was looking for custard in this dish and the server said 'yes'. But, as I mentioned in the video, there is a significant language barrier there for English only speakers. Well, anyway, the buns were good and the food there is mostly excellent and so it's worth the confusion, lol. Thanks for the comment!
Your comment on Daikon cake is right on, except I don't agree with you on not adding shrimp flakes . Adding it would add an extram flavor of umami for sure.
Agreed, but it seems more often than not that the addition of the shrimp makes the dish overly fishy. The worst of this Yum Cha where it was super fishy, almost rancid. The same at New Asian Barbecue. Anyway, excellent comment and thanks for watching!
@@LetsEatVegas I do agree with the above comment. Lo Bak Goh is made with traditionally made with dried shrimp for that flavour. The fishiness sometimes comes from the fact they are not using a good enough quality dried shrimp. You can omit it. It is just lacking. Also, the fact that it is that "crumbly" means they have too much rice flour in the mix. That "shreddiness" / "cumblyness" is a sign of a not that good quality / quick set lo bak goh. That style of cake you are suppose to be able to pick up as a slice, or a piece and not crumble. the one at Tim Ho Wan is very much more traditional and closer to a HK dimsum shop. Which makes sense since they got their start in HK as a dim sum shop.
@@LetsEatVegas Yeah, that's good point. Shrimp flakes is supposed to be a small icing on the the cake. It should not be overpowering, nor should it be fishy at all.
Yes, true, but that's the wording they have on their menu and we like to put up exactly what they have on the menu so viewers can find it on the menu when they go there. I've been seeing this a lot lately where menu's will say 'toasted' or 'baked' and it's actually fried. Not sure what's going on with that, lol. Anyway, thanks for pointing that out.
Agreed! Many of these places don't have anyone who speaks English working there so I'm sure the English menu is not looked over by an English speaker. Anyway, good food though, 😋😋
Yes, it somewhat confusing inside...really kind of 4 places in one and difficult to know where to sit. But very good food so we can overlook this, lol. Thanks for the comment, 😁
Your spot on with your review about the dim sum there. My wife and I have been there several times now in fact were contemplating on going there tonight for dinner. I have tried the lobster noodle which I enjoy immensely maybe it has something to do with me being in love with lobster in the first place. Great review. Much better than SK in my humble opinion.
The dim sum (for me) looks a bit uneven. I would say this would be a pretty decent place to yum chai. Judging by the fair its a pretty standard cantonese restaurant. Which i guess in vegas is good. NB: I live in a city that has really really good chinese food. So my friends and I have high standards for decent chinese food. Good review, for us this would be a slightly above average place. with good pricing it would be quite busy and successful here. good review
Well, we have a number of Chinese places here that I feel are better than Fortune. Here are two we recently reviewed: th-cam.com/video/pdN6IonmdzI/w-d-xo.html th-cam.com/video/uDK7rX-uEPg/w-d-xo.html Curious...where do you live?
@@LetsEatVegas I've seen those two videos. I watch quite a bit of your content and share it with some friends. We like your videos for the different look at dining options in LV. the first video you linked is very much like a HK cafe style of restaurant (which i dearly love), that I would guess is opened by vietnamese chinese people. Some of the food looks pretty good. the second is definitely more of a mainland china style of restaurant. I cant tell you which region of china because there is a lot of different styles of regional foods in china. As for where do I live. Vancouver BC. Canada. We were and still are blessed with being one of the places that a lot of HK Chefs immigrated to in the 1990s, before the handover of HK to China from the UK. Due to a large Cantonese population, we got really high quality cantonese style restaurants. We originally had a big vietnamese population, so our vietnamese food is quite good, in fact one of our michellin guide 1 star (this is the best we got so far) is a vietnamese restaurant. Vancouver has a large malay chinese population. Along with the HK influx, we had a large Taiwanese influx. Now we are slowing down in the influx of people from mainland china. So we are seeing a slowing down of regional china style of food. So the bar is set pretty high, for us locals in terms of chinese foods. Especially for yum cha. We have the entire from gamut of prices and associated quality. Our dim sum is not cheap any more. A standard serving of what we call "medium" dish. Har Gow, and Shu Mai will fit under that, most dim sum dishes would, Is $10 Cad so that is depending on exchange 7-8 usd. So not cheap.. That said,. We have some really good places. In fact, some of my friends make the comment of "this tastes like home" when at yum cha in HK.. The only city that compares to Vancouver in Canada, is Toronto. Again due to that influx of immigration in the 1990s. I would honestly put Vancouver chinese scene against any city in North America and it probably is better. That's not home town pride. Its we are that spoiled. if you ever get the chance, come up here try some of the chinese food. edit: to give some context. Tim Ho Wan which is from Hong Kong, They have an outpost in the Palms. Their dim sum is what we call "ok la" meaning its fine. Their baked BBQ pork bun is by far the best baked BBQ pork bun my friends and I have had. They really changed how people made that bun. Their other dim sum. the har gow, tendon, malay cake. osmanthus jelly and beef rice roll. We found it, lacking compared to home. Just not as good as home. So there is some context hopefully. edit 2: also i'm not trying to say you are not knowledgeable in the cuisine. I am 1st generation born in North America. So I can tell the differences between styles of chinese food. You can tell which region this style of pasta etc of italian food, where as I go "this is italian" its what we are familiar with. Keep up the good work. I am always interested to see where you go to. Like I said, its a joy to see where locals eat, and what is out there.
Wow, what a great comment...love to hear from super knowledgeable viewers! I believe you are spot on about the origins of the two restaurants I linked you to. The first, Sinh Sinh, is owned/operated by a Vietnamese Chinese family. Sinh Sinh, the business, is an offshoot from Houston where different people own 3 or 4 successful restaurants. The second place, Yun Noodle and Dumpling, is from Lanzhou, so, North/NorthWest China. So far in our travels around Vegas these two are my favorite Chinese restaurants although there are many others which are excellent as well. Two others we reviewed that come to mind are 'Taste' and 'Win Kee BBQ'. They are across the street from one another and both are very good with Win Kee billing itself as a Hong Kong BBQ. I believe that influx you mention happened in Vegas as well. I moved here from LA and was surprised to see the Chinese/Asian food here every bit as good if not better than what you find in LA. OK, we have a number of upcoming reviews on Chinese and Korean BBQ...should be fun!
@@LetsEatVegas I remember (and also to refresh myself just watched the Win Kee bbq video) the Win Kee video. That shop is one which I would say is a really good chinese noodle & bbq restaurant, which it is. This is how, personally I judged it without being able to taste it. Taste of course rules all. The pan fried beef noodle ( you called it beef chung fun, a bit incorrect since chung fun is rice roll) is well done. The noodles separate, not clumped together. When you picked it up, they are loose and separated from each other. The beef has that nice dark yet not burnt colour. They used dark soy to colour the dish. The onions have that barely cooked yet still crisp look to them. As well as you also mentioned "wok hei" the breath of the wok. This dish is one I will always order at a new chinese restaurant that offers it. Wok control and timing is what this dish tests. Things cant be burned, but cooked just right. Is there wok hei? if not the dish is terrible. Strands of rice noodle cooked and seperated with colour. Again that is wok control and timing. Is the beef marinated and velveted properly? Pan fried beef noodle is a good litmus test when offered. It is a very simple dish with nothing to hide behind. No curry powder, satay sauce to hide behind. Its just rice noodles, onions, bean sprouts, beef, and soy sauce. What tells me the chefs are either from HK, or trained by someone who cooks in HK is the cantonese style Chow Mein. The crispy noodle with the gravy . You touched upon what makes that dish really good. For me, I would say there are errors with the dish. 1) not enough gravy. It is a touch probably 10mL / ladle-full too little gravy. that is more of a personal thing. 2) the gravy is also a touch too thin. You can really notice when you guys were really getting into eating it. The gravy has cooled and its really watery at that point. However those are small nit picks, all in all really shows the roots of the people in the kitchen. Only Cantonese/HK people eat chow mein like that. In fact when a taiwanese restaurant here might offer that dish, its named "cantonese style chow mein" just to make sure people know that it isnt the more normal chow mein. The BBQ would have a place here in. By the looks everything looks right, and I would happily dine there. I would suggest if they offer you a "choice" for the Roasted pork and Char Sui, ask for half lean/ half fat. Most roasted pork in NA is done by roasting the pork belly. Very little whole pig/suckling pig is roasted. However asking for half lean/half fat ensures that you should get pieces with good distinct fat and muscle layers. It wont be over dry cuz not enough fat, and it will not be eating a chunk of fat. Same goes for the Char Sui, too lean very tough. Too fat, you are chewing fat. This is very much a personal preference. Some people prefer leaner, or fattier cuts. I find half lean/half fat to be a very good middle ground to enjoy. One thing I do wish people touch on. Please note I have no issues with MSG, its a salt we need it to survive etc. It is not a taboo in cooking. However, a restaurant (any restaurant not just chinese) can be a bit heavy handed with the use of msg. You may not notice it right away. If say 30 mins later you find yourself a bit dehydrated more than normal. That is usually an indication they are a bit heavy handed. That is just because your body has a bit more salt and you need liquids to balance it out. If that does happen, a voice over note would be appreciated. Some people may have a glutamate sensitivity, and that forewarning will be appreciated. Still MSG use is perfectly acceptable. In fact, if a restaurant says they dont use MSG in their cooking, chances are.. They are lying. hehe.. Its just the source isnt the crystalized salt. It's mushrooms or fish sauce etc. Again. Thank you for taking time to converse. I do look forward to your new videos. It is much appreciated to see where locals eat. When I or any of my friends go to Vegas, we do look at your videos to see what is available off strip.
Well, thank you for another great response. I agree with just about everything you've said here. Interesting thoughts on MSG. One way or another a restaurant IS going to find some way to include it in their dishes but yes, when there's too much you'll be drinking water the rest of the day, lol. As for the half/half lean/fat, couldn't agree more. The bbq pork at Fortune was nearly perfect in that regard...just the right amount of fat but many places don't get it right and tend to err on the "too little fat" side of the equation which I suspect is due to most people villainizing fat. As for the 'beef chung fun' you mentioned, we always use the name the restaurant uses on the menu so viewers know what to look for when they go. We think this helps to cut down on confusion. Well, we have a number of Asian restaurant reviews coming up in the next month so stay tuned! We had some requests for Korean BBQ and Filipino (since Vegas just created a new Filipino-town section). Thanks for watching and supporting our channel! 🥳
so this place is right beside pho thanh? damn that strip mall has a lot of cheap viet restaurants ! defo on my bucket list..5130 spring mt saved! coming for that 20$ lobster noodles!
Seriously, everything's looks so scrumptious and outstanding. Love your calm commentary and when you critique some of the food items to give it a real perspective on how it is
Thank you! I always aspire to give my honest appraisal of the food. There's no point in doing this otherwise. So glad to hear you appreciate that. Thanks for watching and commenting, 😁
Chinatown keeps leveling up!
I just returned from a few days in Las Vegas and tried Yun's Noodle restaurant that you reviewed. It was pretty good. I ordered too much food....the oil noodles, cucumber salad & chicken egg rolls. It was all good but I should have ordered one less dish and returned for a second visit.. They did offer a 10% discount when I mentioned I saw their place on TH-cam.
That's great! Yep, Yun is a great place. I did the same the first time I went there...ordered way too much food. Anyway, I've been back several times now and it's always very good. Glad they honored the Special Offer! Thanks for watching and commenting!
Thank you for another terrific review. You are king of Chinese food in Las Vegas.
👑of Chinese Food...I'm going to get that printed on some tshirts, lol. Thanks for watching and commenting, 😁😁
Where there's fat, there's flavor. My new mantra!
I LOVE IT! I think that might have to go on some "Let's Eat Vegas" tshirts, 🤔🤔
Keep putting the prices for each item! Made the video more interesting and kept me wanting to stick around to see the prices.
Thanks for the feedback! We'll keep showing the prices for sure, 😁
Trying to enjoy my morning coffee with your video to find myself almost drooling and starving lol!!!! Another fabulous review!!!!
Thank you, Sandy! Drool drool drool, lol, 🤤🤤
Thanks for your honest review. The Lobster noodles make my mouth water
They are terrific! Don't miss out, 😋😋
Those "pineapple" buns are correct. In HK, they get the "pineapple" bun name in Cantonese because the sugary coating on top mimics the look of a pineapple. It's not supposed to have pineapple in it. In HK, it's common to have it with butter, or use the whole bun as breading for sandwiches (which are delightful). It sounds like you want are salted egg yolk custard buns.
Yes, the pineapple name comes from the look and not the ingredients. We've covered this topic many times in previous videos. I Googled 'pineapple bun' and the consensus is that the custard is optional although usually preferred. The extra confusion comes from the menu at Fortune where they list the item as 'Baked Sweet Cream Bun'. Additionally, I specifically added that I was looking for custard in this dish and the server said 'yes'. But, as I mentioned in the video, there is a significant language barrier there for English only speakers. Well, anyway, the buns were good and the food there is mostly excellent and so it's worth the confusion, lol. Thanks for the comment!
Your comment on Daikon cake is right on, except I don't agree with you on not adding shrimp flakes . Adding it would add an extram flavor of umami for sure.
Agreed, but it seems more often than not that the addition of the shrimp makes the dish overly fishy. The worst of this Yum Cha where it was super fishy, almost rancid. The same at New Asian Barbecue. Anyway, excellent comment and thanks for watching!
@@LetsEatVegas I do agree with the above comment. Lo Bak Goh is made with traditionally made with dried shrimp for that flavour. The fishiness sometimes comes from the fact they are not using a good enough quality dried shrimp. You can omit it. It is just lacking. Also, the fact that it is that "crumbly" means they have too much rice flour in the mix. That "shreddiness" / "cumblyness" is a sign of a not that good quality / quick set lo bak goh. That style of cake you are suppose to be able to pick up as a slice, or a piece and not crumble. the one at Tim Ho Wan is very much more traditional and closer to a HK dimsum shop. Which makes sense since they got their start in HK as a dim sum shop.
@@LetsEatVegas Yeah, that's good point. Shrimp flakes is supposed to be a small icing on the the cake. It should not be overpowering, nor should it be fishy at all.
@@LetsEatVegas hey, I appreciate the response. Thanks
Custard buns are called Nai Wong Bao in cantonese and pineapple buns are bo lo bao in case you want to ask the waiter next time.
Wow, thank you for the info! They'll all think I know my Cantonese the next time, lol. Thanks for watching and commenting, 😁😁
Great review! Very much appreciate your honesty!! The Lobster and Noodles review will cause many of us to visit and order it.
Great! You're going to love it, 😁😋😋
FYI, the crispy skin pork belly (siu yuk) is roasted, not braised.
Yes, true, but that's the wording they have on their menu and we like to put up exactly what they have on the menu so viewers can find it on the menu when they go there. I've been seeing this a lot lately where menu's will say 'toasted' or 'baked' and it's actually fried. Not sure what's going on with that, lol. Anyway, thanks for pointing that out.
@@LetsEatVegas Chinese menus often have poor English translations or misspellings; could be restaurant or printer's fault.
Agreed! Many of these places don't have anyone who speaks English working there so I'm sure the English menu is not looked over by an English speaker. Anyway, good food though, 😋😋
Most of those items looked delicious. You mentioned one of the pork items not having a gamey taste. I’ve never experienced a gamey taste with pork.
More mustard!
Exactly! You can never have enough mustard, 😁
Not new but newly re-branded / consolidated. Excellent restaurant! Great roast duck and crispy pork!
Yes, it somewhat confusing inside...really kind of 4 places in one and difficult to know where to sit. But very good food so we can overlook this, lol. Thanks for the comment, 😁
Your spot on with your review about the dim sum there. My wife and I have been there several times now in fact were contemplating on going there tonight for dinner. I have tried the lobster noodle which I enjoy immensely maybe it has something to do with me being in love with lobster in the first place. Great review. Much better than SK in my humble opinion.
We've been back twice already since doing the review. It's a great place once you know what to avoid. Thanks for watching and commenting, 😁😁
Hi Chef, another great review. It has made me want yum cha now. The lobster noodles looked so delicious and what a great price. Take care :) Nicole
Thank you, Nicole! Yes, an amazing price especially considering the high quality of the dish, 😋😋
The dim sum (for me) looks a bit uneven. I would say this would be a pretty decent place to yum chai. Judging by the fair its a pretty standard cantonese restaurant. Which i guess in vegas is good. NB: I live in a city that has really really good chinese food. So my friends and I have high standards for decent chinese food. Good review, for us this would be a slightly above average place. with good pricing it would be quite busy and successful here.
good review
Well, we have a number of Chinese places here that I feel are better than Fortune. Here are two we recently reviewed:
th-cam.com/video/pdN6IonmdzI/w-d-xo.html
th-cam.com/video/uDK7rX-uEPg/w-d-xo.html
Curious...where do you live?
@@LetsEatVegas I've seen those two videos. I watch quite a bit of your content and share it with some friends. We like your videos for the different look at dining options in LV.
the first video you linked is very much like a HK cafe style of restaurant (which i dearly love), that I would guess is opened by vietnamese chinese people. Some of the food looks pretty good.
the second is definitely more of a mainland china style of restaurant. I cant tell you which region of china because there is a lot of different styles of regional foods in china.
As for where do I live. Vancouver BC. Canada. We were and still are blessed with being one of the places that a lot of HK Chefs immigrated to in the 1990s, before the handover of HK to China from the UK. Due to a large Cantonese population, we got really high quality cantonese style restaurants. We originally had a big vietnamese population, so our vietnamese food is quite good, in fact one of our michellin guide 1 star (this is the best we got so far) is a vietnamese restaurant. Vancouver has a large malay chinese population. Along with the HK influx, we had a large Taiwanese influx.
Now we are slowing down in the influx of people from mainland china. So we are seeing a slowing down of regional china style of food.
So the bar is set pretty high, for us locals in terms of chinese foods. Especially for yum cha. We have the entire from gamut of prices and associated quality. Our dim sum is not cheap any more. A standard serving of what we call "medium" dish. Har Gow, and Shu Mai will fit under that, most dim sum dishes would, Is $10 Cad so that is depending on exchange 7-8 usd. So not cheap.. That said,. We have some really good places.
In fact, some of my friends make the comment of "this tastes like home" when at yum cha in HK.. The only city that compares to Vancouver in Canada, is Toronto. Again due to that influx of immigration in the 1990s. I would honestly put Vancouver chinese scene against any city in North America and it probably is better. That's not home town pride. Its we are that spoiled.
if you ever get the chance, come up here try some of the chinese food.
edit: to give some context. Tim Ho Wan which is from Hong Kong, They have an outpost in the Palms. Their dim sum is what we call "ok la" meaning its fine. Their baked BBQ pork bun is by far the best baked BBQ pork bun my friends and I have had. They really changed how people made that bun. Their other dim sum. the har gow, tendon, malay cake. osmanthus jelly and beef rice roll. We found it, lacking compared to home. Just not as good as home. So there is some context hopefully.
edit 2: also i'm not trying to say you are not knowledgeable in the cuisine. I am 1st generation born in North America. So I can tell the differences between styles of chinese food. You can tell which region this style of pasta etc of italian food, where as I go "this is italian" its what we are familiar with. Keep up the good work. I am always interested to see where you go to. Like I said, its a joy to see where locals eat, and what is out there.
Wow, what a great comment...love to hear from super knowledgeable viewers! I believe you are spot on about the origins of the two restaurants I linked you to. The first, Sinh Sinh, is owned/operated by a Vietnamese Chinese family. Sinh Sinh, the business, is an offshoot from Houston where different people own 3 or 4 successful restaurants. The second place, Yun Noodle and Dumpling, is from Lanzhou, so, North/NorthWest China. So far in our travels around Vegas these two are my favorite Chinese restaurants although there are many others which are excellent as well. Two others we reviewed that come to mind are 'Taste' and 'Win Kee BBQ'. They are across the street from one another and both are very good with Win Kee billing itself as a Hong Kong BBQ.
I believe that influx you mention happened in Vegas as well. I moved here from LA and was surprised to see the Chinese/Asian food here every bit as good if not better than what you find in LA.
OK, we have a number of upcoming reviews on Chinese and Korean BBQ...should be fun!
@@LetsEatVegas
I remember (and also to refresh myself just watched the Win Kee bbq video) the Win Kee video. That shop is one which I would say is a really good chinese noodle & bbq restaurant, which it is. This is how, personally I judged it without being able to taste it. Taste of course rules all.
The pan fried beef noodle ( you called it beef chung fun, a bit incorrect since chung fun is rice roll) is well done. The noodles separate, not clumped together. When you picked it up, they are loose and separated from each other. The beef has that nice dark yet not burnt colour. They used dark soy to colour the dish. The onions have that barely cooked yet still crisp look to them. As well as you also mentioned "wok hei" the breath of the wok. This dish is one I will always order at a new chinese restaurant that offers it. Wok control and timing is what this dish tests. Things cant be burned, but cooked just right. Is there wok hei? if not the dish is terrible. Strands of rice noodle cooked and seperated with colour. Again that is wok control and timing. Is the beef marinated and velveted properly? Pan fried beef noodle is a good litmus test when offered. It is a very simple dish with nothing to hide behind. No curry powder, satay sauce to hide behind. Its just rice noodles, onions, bean sprouts, beef, and soy sauce.
What tells me the chefs are either from HK, or trained by someone who cooks in HK is the cantonese style Chow Mein. The crispy noodle with the gravy . You touched upon what makes that dish really good. For me, I would say there are errors with the dish. 1) not enough gravy. It is a touch probably 10mL / ladle-full too little gravy. that is more of a personal thing. 2) the gravy is also a touch too thin. You can really notice when you guys were really getting into eating it. The gravy has cooled and its really watery at that point. However those are small nit picks, all in all really shows the roots of the people in the kitchen. Only Cantonese/HK people eat chow mein like that. In fact when a taiwanese restaurant here might offer that dish, its named "cantonese style chow mein" just to make sure people know that it isnt the more normal chow mein.
The BBQ would have a place here in. By the looks everything looks right, and I would happily dine there. I would suggest if they offer you a "choice" for the Roasted pork and Char Sui, ask for half lean/ half fat. Most roasted pork in NA is done by roasting the pork belly. Very little whole pig/suckling pig is roasted. However asking for half lean/half fat ensures that you should get pieces with good distinct fat and muscle layers. It wont be over dry cuz not enough fat, and it will not be eating a chunk of fat. Same goes for the Char Sui, too lean very tough. Too fat, you are chewing fat. This is very much a personal preference. Some people prefer leaner, or fattier cuts. I find half lean/half fat to be a very good middle ground to enjoy.
One thing I do wish people touch on. Please note I have no issues with MSG, its a salt we need it to survive etc. It is not a taboo in cooking. However, a restaurant (any restaurant not just chinese) can be a bit heavy handed with the use of msg. You may not notice it right away. If say 30 mins later you find yourself a bit dehydrated more than normal. That is usually an indication they are a bit heavy handed. That is just because your body has a bit more salt and you need liquids to balance it out. If that does happen, a voice over note would be appreciated. Some people may have a glutamate sensitivity, and that forewarning will be appreciated. Still MSG use is perfectly acceptable. In fact, if a restaurant says they dont use MSG in their cooking, chances are.. They are lying. hehe.. Its just the source isnt the crystalized salt. It's mushrooms or fish sauce etc.
Again. Thank you for taking time to converse. I do look forward to your new videos. It is much appreciated to see where locals eat. When I or any of my friends go to Vegas, we do look at your videos to see what is available off strip.
Well, thank you for another great response. I agree with just about everything you've said here. Interesting thoughts on MSG. One way or another a restaurant IS going to find some way to include it in their dishes but yes, when there's too much you'll be drinking water the rest of the day, lol. As for the half/half lean/fat, couldn't agree more. The bbq pork at Fortune was nearly perfect in that regard...just the right amount of fat but many places don't get it right and tend to err on the "too little fat" side of the equation which I suspect is due to most people villainizing fat. As for the 'beef chung fun' you mentioned, we always use the name the restaurant uses on the menu so viewers know what to look for when they go. We think this helps to cut down on confusion.
Well, we have a number of Asian restaurant reviews coming up in the next month so stay tuned! We had some requests for Korean BBQ and Filipino (since Vegas just created a new Filipino-town section).
Thanks for watching and supporting our channel! 🥳
❤❤❤
Thank you, Pat...💖💖💖
so this place is right beside pho thanh? damn that strip mall has a lot of cheap viet restaurants ! defo on my bucket list..5130 spring mt saved! coming for that 20$ lobster noodles!
You're going to love the lobster...and the price, 😁😁. Thanks for watching!
What’s name of this restaurant called I’m coming from Canada
Fortune. Thanks for watching and enjoy the food, 😋😋😁😁
UR too late "Danny the Medic" just did this a couple weeks ago dude.
What does that have to do with anything?
Need to try this place out @jaycation
Run, don't walk, lol. Thanks for watching and commenting, 😁😁
@ I’m heading there in Sunday for a short trip and will try to fit it in
@@genyosha16what’s name called?.