I fancy myself someone who will try most foods, but my - So Do Fun New York - Buy Reservations
Getting a Reservation at So Do Fun New York for Today or Tomorrow is Easy!
Buy a verified reservation at So Do Fun New York from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
New York's Best Restaurants that are most frequently booked by customers of So Do Fun New York
π 4/5 - I fancy myself someone who will try most foods, but my
By π» @Morlene C., 12/28/2022 3:00 am
|
I fancy myself someone who will try most foods, but my first glance at So Do Fun's menu, with its ox tongue in chili sauce and bullfrog dishes, had me thinking my adventurous palate card should be revoked. It wasn't until a group of my more intrepid eater friends gathered us to dine here that I realized there's not only plenty of things I'd like at this restaurant, but my predilection for spicy food would make this a perfect match for me.If I see mapo tofu on a menu I will order it, and thankfully their interpretation was quite good. It came in a deceptively small looking but deep pot that almost felt like it was refilling itself because the pot was way less shallow than it seemed. This dish, like all the dishes on our table, paired really well with plenty of white rice. The salt n pepper shrimp was nice and crispy though note that they keep the shell on, which is a more traditional way of serving it. My group also loved the boiled fish in chili sauce, which seems to be their specialty. It came in an enormous bowl that we could basically swim in, with loads of peppercorns, chilis, pickled relish and fresh pieces of fish. My favorite dish had to be the century egg. For the uninitiated, century egg is a Chinese dish that preserves duck or chicken egg in of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. It creates this earthy, umami-rich egg that is really nice in savory cold dishes like the one served here. I think it's probably an acquired taste for most western palates, but I love it. The sauteed and diced green peppers were saucy and delicious too.They have a huge dining room that is sadly mostly half empty when I've passed by it, but I enjoyed my meal here and hope they come to serve many more intrepid diners to come.
0 Replys
0 Comments |
Be the first to Reply |