Comments on: YongGung Restaurant- Garlic Chicken, Black Bean Noodles, and Stir Fried Rice http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/ A Practical Guide to Korean Food and Korean Fusion Food Sun, 14 Mar 2010 23:08:34 +1000 http://wordpress.org/?v=abc hourly 1 By: hungryintaipei http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/comment-page-1/#comment-5221 hungryintaipei Mon, 18 Jun 2007 15:50:16 +0000 http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/#comment-5221 Man, I totally agree!! Boycott! It's pretty frustrating though, isn't it, because you know the potentially great meal you coudl be eating. I recently had an AWFUL buffet experience where MOST of the trays were nearly empty and more and more customers were coming in and no new food was coming in. For an hour! Boycott! Man, I totally agree!! Boycott! It’s pretty frustrating though, isn’t it, because you know the potentially great meal you coudl be eating. I recently had an AWFUL buffet experience where MOST of the trays were nearly empty and more and more customers were coming in and no new food was coming in. For an hour! Boycott!

]]> By: sue http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/comment-page-1/#comment-2365 sue Sat, 03 Mar 2007 03:07:49 +0000 http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/#comment-2365 Hi idlehouse That is a funny nick name you gave. I totally understand your feelings about moody restaurants. Hi idlehouse
That is a funny nick name you gave. I totally understand your feelings about moody restaurants.

]]> By: idlehouse http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/comment-page-1/#comment-2305 idlehouse Wed, 28 Feb 2007 23:48:48 +0000 http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/#comment-2305 I call such restaurants "moody-cook" restaurants. I get them all the time here in Berkeley, California. It's actually an embarassment sometimes because I would waste all my energy raving about how great this restaurant is to my guests, just to look like a sucker when the chef fails to deliver. There's are at least 2 Thai restaurants I can name off the top of my head who used to make GREAT calamari appetizers, I mean really really great batter, and the meat inside was soft, moist, and buttery. Then I brought people back to introduce, and they changed the batter to some horrible crap, changed the cut of the calamary (from soft fresh tiny rings to big chunky pineaple looking pieces you usually get in the frozen seafood section at your local asian market). Just horrible. And then there was a japanese restaurant whose price was a bit steep for the portion they were serving, but I enjoyed the taste of the food, and the care the chef put into preparing each item. Then ingredients started to slowly disappear :-O I hate that. Oh I keep on remembering more moody chef restaurants as I go on... Poor you. I'm still searching for my perfect thai calamari. I call such restaurants “moody-cook” restaurants. I get them all the time here in Berkeley, California. It’s actually an embarassment sometimes because I would waste all my energy raving about how great this restaurant is to my guests, just to look like a sucker when the chef fails to deliver. There’s are at least 2 Thai restaurants I can name off the top of my head who used to make GREAT calamari appetizers, I mean really really great batter, and the meat inside was soft, moist, and buttery. Then I brought people back to introduce, and they changed the batter to some horrible crap, changed the cut of the calamary (from soft fresh tiny rings to big chunky pineaple looking pieces you usually get in the frozen seafood section at your local asian market). Just horrible.
And then there was a japanese restaurant whose price was a bit steep for the portion they were serving, but I enjoyed the taste of the food, and the care the chef put into preparing each item. Then ingredients started to slowly disappear :-O I hate that. Oh I keep on remembering more moody chef restaurants as I go on… Poor you. I’m still searching for my perfect thai calamari.

]]> By: sue http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/comment-page-1/#comment-2302 sue Wed, 28 Feb 2007 06:38:36 +0000 http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/#comment-2302 Kat, I do boycott too. I think I boycotted all of my regular restaurants at least once at some point. :) BuddingCook, It is a great that you have alternative options. That is comforting, isn't it? Kat,
I do boycott too. I think I boycotted all of my regular restaurants at least once at some point. :)

BuddingCook,
It is a great that you have alternative options. That is comforting, isn’t it?

]]> By: BuddingCook http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/comment-page-1/#comment-2301 BuddingCook Wed, 28 Feb 2007 05:07:01 +0000 http://mykoreankitchen.com/2007/02/25/yonggung-restaurant-garlic-chicken-black-bean-noodles-and-stir-fried-rice/#comment-2301 my husband loves chipotle burrito here in the states, but because it's a chain we get disappointed once in a while. luckily there is more than one ...:) my husband loves chipotle burrito here in the states, but because it’s a chain we get disappointed once in a while. luckily there is more than one …:)

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