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Short Notice Dinner: Sun Wah

Short Notice Dinner: Sun Wah
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  • Short Notice Dinner: Sun Wah

    Post #1 - April 17th, 2007, 10:30 am
    Post #1 - April 17th, 2007, 10:30 am Post #1 - April 17th, 2007, 10:30 am
    I love my wife and I love Sun Wah.

    My wife does not love Sun Wah.

    This generally limits my Sun Wah visits to times when my dear wife is otherwise occupied--just like tonight :)

    So, I'm planning to arrive there around 6:30 pm today, 4/17. Anyone who might like to join me is welcome. Either post here, email me, or PM me so I know how big of a table to get when I arrive.

    (Any people beyond 8 people or so are on their own as far as getting another table. I'm heading there straight from work and I don't want to try and coordinate taking over multiple tables).

    Best,
    Michael

    Sun Wah BBQ
    1134 W. Argyle
    773-769-1254
  • Post #2 - April 17th, 2007, 10:56 am
    Post #2 - April 17th, 2007, 10:56 am Post #2 - April 17th, 2007, 10:56 am
    I'll be there! Hot and sour soup, steamed sole, oh yeah, I can taste it already.
  • Post #3 - April 17th, 2007, 3:19 pm
    Post #3 - April 17th, 2007, 3:19 pm Post #3 - April 17th, 2007, 3:19 pm
    Glad you can make it, Octarine.

    For the rest of you that might be on the fence, here are a few items that I'm fond of at Sun Wah that you could be having for dinner tonight:

    BBQ Duck
    Clams in Black Bean Sauce
    Fish Fillet with Green Onion and Ginger
    Salt-Baked Chicken
    Roast Pig, Hong Kong Style (pictured below, courtesy of G Wiv)
    ....and more

    Just look at that cracklin'
    Image

    The more people show, the more stuff we can order.

    Best,
    Michael
  • Post #4 - April 17th, 2007, 3:24 pm
    Post #4 - April 17th, 2007, 3:24 pm Post #4 - April 17th, 2007, 3:24 pm
    Michael I cannot join you but love Sun Wah too. Perhaps tonight you can answer the riddle that always vexes me there.

    On the house BBQ sauce, the soy pepper thing. Are the peppers there to flavor the soy or the soy to flavor the peppers. In other words, is it a solid or liquid?
  • Post #5 - April 17th, 2007, 3:30 pm
    Post #5 - April 17th, 2007, 3:30 pm Post #5 - April 17th, 2007, 3:30 pm
    I use just the liquid. I pick out the pickled pepper pieces.

    Hey MikeG! We can make it an All Mike Night :-)
    I used to think the brain was the most important part of the body. Then I realized who was telling me that.
  • Post #6 - April 17th, 2007, 3:33 pm
    Post #6 - April 17th, 2007, 3:33 pm Post #6 - April 17th, 2007, 3:33 pm
    Octarine wrote:I use just the liquid. I pick out the pickled pepper pieces.


    Yeah, I think the chiles are there to spice up the liquid (which I think might be black vinegar rather than soy, if I remember correctly). I usually just spoon out the liquid.

    Best,
    Michael
  • Post #7 - April 17th, 2007, 4:15 pm
    Post #7 - April 17th, 2007, 4:15 pm Post #7 - April 17th, 2007, 4:15 pm
    Mr. and Mrs G Wiv look forward to the joy of your company, not to mention roast baby pig.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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