11.329 Mushu Pork


29 (Sun) November 2020

Mushu Pork


at Holee Chow

-Dogok, Gangnam, Seoul, Republic of Korea-

with the Family, Mom and Dad

Holee Chow is a Chinese restaurant chain.  Founded 1998.  Specializes in American-style Chinese cuisine.

Never understood why American-style Chinese food gets such short shrift.   Granted, the dishes are not the same as they are in China, whether in name or composition or technique.  But Chinese cuisine is boundlessly diverse across the diaspora, perhaps more than any other national cuisine; even within China, the styles are dramatically different.  I’m not defending cheap fast food American Chinese, like Panda Express (see for example 9.358 Cheeseburgers), which is bad because it’s bad, not because it’s Americanized.  I’m talking about properly prepared American Chinese food in respectable sit-down restaurants,  dishes like Hot and Sour Soup, General Tso’s Chicken, Beef with Broccoli, Shrimp Chow Mein, Mushu Pork, as well as the fortune cookie.

Sweet Corn & Crab Soup (2.5): very sweet, mostly corn and egg flavor, very little crab.
Garlic Vegetables (1.5): too garlicky, otherwise flavorless, very disappointing.

The best dish was the Mushu Pork.  In lieu of pancakes, the dish came with uncooked spring roll wrappers, which didn’t seem would work, but did – topped with a spoonful of filling, the heat and moisture made the wrapper soft and pliable; the flavor was clean, a touch of nuttiness – what a great short cut.  Another odd point: no shredded scallion for topping, but the hoisen sauce came with a chunk of scallion stalk to be used as a brush.  The mushu pork – comprising sliced pork with cabbage, onions, carrots, woodear mushrooms, and eggs stir-fried in oyster sauce – was good but otherwise unremarkable.  Due to high demand, we ended up getting a second order.

One drawback is that the wrappers start to turn crusty, starting at the edges, when exposed to the open air.



Leave a Reply