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" ... A cheerful Colonel Sanders beckons passersby into a KFC at the front of the bustling Shanghai Train Station, just as the fried chicken icon does at more than 4,000 KFCs in the United States. Inside, the restaurant chain’s American faithful would be in for a surprise. Along with U.S. staples such as fried chicken and French fries are offerings you won’t find in other countries, such as tea eggs, salted egg yolk rice rolls, sweet pumpkin congee with lotus seeds, and red bean drink with sweet fermented rice. For the Chinese New Year this month, KFC concocted three new local hotpot-flavored dips to go with its cooked birds: spicy, hot and sour, and tomato. ... "
" ... But fret not, there are still your classic offerings as well. Pork and preserved egg congee, wonton noodle soup, turnip cakes, and an array of fresh seafood plucked straight from a tank before hitting the wok will certainly satisfy traditionalists. And the details are down to a T, with all menu prices ending in eight, a lucky number in Chinese culture. Because, really, we need all the good fortune we can get when playing against the house. ... "
" ... Local touches include prominent artwork by regional artists. The menus include Californian-Asian dishes, such as a congee breakfast and ramen noodle bar. The same goes for the cocktails, with signature selections including the Mai Tai (which was invented in Oakland) and the Pisco Punch (with ties to pisco’s gold rush heritage). ... "
" ... The template for most, though not all, of the newer restaurants on the Lower East Side is to be highly focused (soba noodles at Cocoron; swine-centric at Pig & Khao; veggie Mexican at Jajaja; congee at Congee Village); and/or barbarously uncomfortable and excruciatingly loud like Mission Chinese Food. So the openings of the stunning and vast Cathédrale (previously reviewed here) and now the two-level, gaily decorated Brasserie Saint Marc give the neighborhood considerable more style and class than has been the case in the recent past. ... "
" ... “The best meal I had in 2019 was at Xiao Lizi Rice Porridge in Taipei. They serve bottomless sweet potato congee with hundreds of traditional Taiwanese dishes all lined up for you to choose from. Just point to whatever you want, and the lady will make you endless small plates and bowls to bring back to your table to go with your congee; things like pidan doufu (century egg with soft tofu, sesame oil, bonito flakes and scallions), lu rou (braised pork belly), fresh whole fish in ginger sauce, bamboo shoots, braised cabbage and turnips, all sorts of local Taiwanese vegetables. The best part? It’s open 24 hours a day, so we went straight off the plane at about 1 a.m.; the perfect meal to start off our stay in Taiwan, especially when you have jet lag.” ... "