I will defer to other mods, but I don't have a problem with particularly, egregiously, manifestly misguided posts being allowed to stay on the board, twisting slowly, slowly in the wind.

David Hammond wrote:I will defer to other mods, but I don't have a problem with particularly, egregiously, manifestly misguided posts being allowed to stay on the board, twisting slowly, slowly in the wind.

[breathes sigh of relief]

chezbrad wrote:
"Known" by whom, exactly?

perhaps its known only by the "free Kronos gyros day", and the "free Chipotle on Halloween" crowd.

I like Sun Wah, and I look forward to a visit to their new digs, the old location was in pretty rough shape, but could they crank out the food.

David Hammond wrote:I will defer to other mods, but I don't have a problem with particularly, egregiously, manifestly misguided posts being allowed to stay on the board, twisting slowly, slowly in the wind.

Nor do I.

I think that the important point is not to treat any post as being inherently misguided, but to see all of them - the positive and negative ones both - as data points that describes a restaurant at one moment in the eyes of one customer. Then it is the totality of the responses, along with their detail, that will determine reactions.

Particularly with regard to issues of service, these responses are very useful as snapshots, which will hopefully lead to a successful transition to a much larger restaurant.

GAF wrote:I think that the important point is not to treat any post as being inherently misguided, but to see all of them - the positive and negative ones both - as data points that describes a restaurant at one moment in the eyes of one customer. Then it is the totality of the responses, along with their detail, that will determine reactions.

Particularly with regard to issues of service, these responses are very useful as snapshots, which will hopefully lead to a successful transition to a much larger restaurant.

I agree, plus after you read these forums for a while, it's pretty easy to separate the wheat from the chaff.

=R=

ronnie_suburban wrote:I agree, plus after you read these forums for a while, it's pretty easy to separate the wheat from the chaff.

=R=

Oh yeah? Oh yeah? Who put you in charge of sticking it to the chaff, buddy?!

Where would this world be without chaff? I mean, chaff is essential to... I mean, we all need a little chaff.... I mean, ...oh never mind.

I am just voicing my opinion, so everyone should be aware of my experience ? sure a big no. In 'merchant of venice' famous quote ' if you poison us do we not die' , if you felt cheated you keep your mouth shut. Only fools and idiots do that. Come on this is America, everyone has a voice. If you are staunch defendants of this restaurant so be it. Nothing personal. If I was treated right, I would keep my mouth shut. To those who got offended by my remark, just ignore my opinion, would make my life and yours easier.

ycl - your opinion was stated as a generalization and implied that you are speaking for others based on similar experiences. If it is simply your opinion then using 'it is a known fact' is inflammatory and rhetoric. Perhaps 'In my opinion' would have been a better choice to start your rant (rants are cool) and would have led to more informed debate about your opinion vs. debate about your credibility as a posting member of LTH.

Just my opinion..

ycl1688 wrote:I am just voicing my opinion, so everyone should be aware of my experience ? sure a big no. In 'merchant of venice' famous quote ' if you poison us do we not die' , if you felt cheated you keep your mouth shut. Only fools and idiots do that. Come on this is America, everyone has a voice. If you are staunch defendants of this restaurant so be it. Nothing personal. If I was treated right, I would keep my mouth shut. To those who got offended by my remark, just ignore my opinion, would make my life and yours easier.

I would be much more interested in hearing you relay your experience in dealing with SW after you found that your order was missing items - any establishment can and eventually will make a mistake, it's how they deal with it that can set them apart. So - please share how that aspect went.

kman,
you spend driving 50 mins to SW and tell them you are missing parts of your chicken, just not worth it.

ycl1688, I just want to clarify a couple points. Are you saying you picked out a piece of roast pork or some other hanging item and they took another piece, chopped it up and served it to you? Why didn't you say something when they took the other piece down? I am assuming you ordered this takeout since that is about the only time you can specify which piece you want. I've been eating at and ordering takeout from Sun Wah since 1991-2 and I have NEVER been given a piece that was different from what I picked out.

As for missing pieces, are we talking half the chicken or in your CSI reconstruction, were some chopped parts not there? I've ordered many a chicken and duck there and there have been times when in the course of chopping and moving, a piece has fallen on the floor. Did I feel I was getting ripped off? No, I'm glad they didn't scoop it off the floor and into my container. Mind you, a "piece" at Sun Wah is not a drumstick or a thigh, it's a chunk approximately 1-2" wide.

I don't believe you are telling the truth.

Octarine wrote:I don't believe you are telling the truth.

Let us not push this thread in an unhelpful direction.

Trust, but verify.

GAF wrote:

Octarine wrote:I don't believe you are telling the truth.

Let us not push this thread in an unhelpful direction.

Trust, but verify.

GAF,

Thanks for your wise reply.

Octarine wrote:ycl1688, I just want to clarify a couple points. Are you saying you picked out a piece of roast pork or some other hanging item and they took another piece, chopped it up and served it to you? Why didn't you say something when they took the other piece down? I am assuming you ordered this takeout since that is about the only time you can specify which piece you want. I've been eating at and ordering takeout from Sun Wah since 1991-2 and I have NEVER been given a piece that was different from what I picked out.

As for missing pieces, are we talking half the chicken or in your CSI reconstruction, were some chopped parts not there? I've ordered many a chicken and duck there and there have been times when in the course of chopping and moving, a piece has fallen on the floor. Did I feel I was getting ripped off? No, I'm glad they didn't scoop it off the floor and into my container. Mind you, a "piece" at Sun Wah is not a drumstick or a thigh, it's a chunk approximately 1-2" wide.

I don't believe you are telling the truth.

I need to elaborate since you have to CSI reconstruction way to explain things, at the old store the chopping block was hidden from eye level and it was done such a way that it was packed in the carryout container, only when I have gone home I knew I was cheated.

Missing pieces was missing a chicken leg, on the half marinated chicken. Next time I have to take a camera, unfortunately no more next time.

Am I going to starve to death because of a chicken leg ? while 60 % of the world's population barely scrap by with barely a meal a day, a big no.

I do not have intention to rain on other's parade, once mighty detriot cars makers have had the greatest products on earth, today what ails detriot what went wrong ? Because of shoddy products and customer services.

It does not take rocket scientists to know the shoddy customer service and the wise persons know it. Customer is right. My intention is to warn others of something to beware off. What do I get for writing a negative on this restaurant ? zil.

I was more than willing to listen to what you had to say instead of dismissing you out of hand, but I am less inclined to do so now.

You have not expanded on your original post, which comes off as bashing. I'd like to hear a more expansive explanation.

I also don't understand why you drive 50 minutes to a place that you feel has cheated you on (apparently) numerous occasions. I have a hard time justifying that long of a journey to places I love.

ycl1688 wrote:As for scoop off the floor. It was few years ago at the old address once there was a health dept sign closed for health inspection, just to clarify that. Some one might have a short memory.

Your inference that this is why the restaurant was temporarily shut down (which is true) comes off as a real cheap shot. AFAIK, that's not why it was closed; I could be mistaken.

I'm still willing to hear a more detailed version of why you feel this place has wronged you. There are credibility issues that are of your own making which need to be addressed, imo.

Yes, it will be great if this thread continues with a few more pages of cross examination to challenge the poster's credibility. I hope ycl1688 cites witnesses and provides further evidence, so that the LTHForum lawyer-types can continue the deep, probing interrogation. The drama of the virtual courtroom is way more interesting than food.

LTH,

Please consider the CSI portion of this thread at an end.

Thanks,
Gary for the moderators

So I'm wrong for wanting to know why this person has a problem with this place?! Wow.

jaybo wrote:I was more than willing to listen to what you had to say instead of dismissing you out of hand, but I am less inclined to do so now.

You have not expanded on your original post, which comes off as bashing. I'd like to hear a more expansive explanation.

I also don't understand why you drive 50 minutes to a place that you feel has cheated you on (apparently) numerous occasions. I have a hard time justifying that long of a journey to places I love.

ycl1688 wrote:As for scoop off the floor. It was few years ago at the old address once there was a health dept sign closed for health inspection, just to clarify that. Some one might have a short memory.

Your inference that this is why the restaurant was temporarily shut down (which is true) comes off as a real cheap shot. AFAIK, that's not why it was closed; I could be mistaken.

I'm still willing to hear a more detailed version of why you feel this place has wronged you. There are credibility issues that are of your own making which need to be addressed, imo.

FYI,
I have to buy grocery from the area, so I have to drive that far. Is that hard to understand.

ycl1688 wrote:I have to buy grocery from the area, so I have to drive that far. Is that hard to understand.

Not at all, but there are plenty of alternatives to Sun Wah in the area. Why keep going there if you have a problem with them?

As they would say in any self-respected bar, "Hey fellows, take it outside." The point has been made.

Muttster wrote:As they would say in any self-respected bar, "Hey fellows, take it outside." The point has been made.

Yes, please!

The Sun Wah thread is thisclose to being locked, lets get back on track please.

Regards,
Gary for the moderators

i second that

Had a sort of day early birthday dinner at Sun Wah last night, and the duck was of course excellent.

Though, I am glad we stopped at ba le a few minutes before our reservation since we waited around an hour once we sat down to eat. I thought this was kind of crazy since I had called an hour ahead (I'm sorta convinced they took the duck order when we got there since they didn't actually write down the reservation). I basically never get really annoyed at this stuff so it didn't bother me that much, but it's a struggle with you're with someone that does and I'd like to avoid a wait like that in the future if I bring anyone new to the place.

How early do you guys call ahead for the duck now?

Trying to swing back on course (though perhaps I should put this in the shopping and cooking forum), I made a terrific soup out of the Sun Wah turkey carcass left over from Sunday plus the leftover Sun Way Shanghai bok choy from the same dinner. Made a stock with the carcass and just an onion. Separated out the meat and bones, left the rest to cool overnight. Next day took off the fat, saving a little. Browned a leek and hot pepper flakes in the reserved fat, then some garlic ginger paste, then added the broth, brought to a boil. Then I added a handful of Chinese #4 noodles (made in Chicago and purchased at the downtown farmstand), the leftover bok choy and its juices, and the reserved turkey meat. Boiled until the noodles were done, then added a tablespoon of sesame oil and a handful of fresh cilantro. Really, really, good.

I think I saw a mention of a private room at the new Sun Wah location somewhere upthread. I didn't realize that there was one last time I went, otherwise I would have tried to scope it out. Anyone been inside? I'd like to host a dinner party without actually having to do any cooking myself.

I was at Sun Wah on Saturday night celebrating an out of town friend's upcoming birthday. He's been after me for a return visit since we last sampled the Peking duck 3-course over a year ago.

We had a vegetarian in tow and I was surprised (as was she) that the tofu with black mushrooms is actually a very tasty dish. Between that and stir-fried seasonal vegetables, she was well fed and more than willing to return.

I also really enjoyed the pan fried noodles with fish at Kelly's suggestion. Next time, though I really need to specify crispy on the noodles because they came cooked, but hardly crunchy like I was hoping for. The duck was just as good as ever.

Kelly mentioned that they will again be offering pun choy, the Hakka style layered hot pot, during the winter. I believe she said there would be five varieties (styles?) available. At last year's New Year's dinner, there was both a land and sea version. I didn't get all the details, but if anyone contacts the restaurant please post them here.

Oh, and Kelly also suggested that this meal would be for a minimum of 6 people.

Then again, Kelly, you didn't think we'd clean our plates either.

Hi,

You may find this of interest: the tofu used at Sun Wah is made by Kelly's Mother who has a tofu business.

Regards,

Finally made it over to the new place. The food doesn't seem to have missed a beat. I was with a friend who craved sweet and sour pork so Kelly recommended an order of the "Beijing Ribs", an item I had not previously tried amd which I dont think I have seen mentioned before. I am not typically into sticky sweet sweet and sour chinese fare, but the beijing ribs were delicious and I can see them becoming addictive. You learn something new everyday.

We ate there last Saturday. Arrived at 9:30am and the doors were still locked and the chairs atop of the tables. They were in the front cooking away however. They are supposed to open at 9. The place was pretty cold but warmed up quickly so the HVAC is in good working order. The loft decor does not match the food but I am digging the bathrooms-a big improvement from the old place. Really clean. At this hour we could only get the meat and rice dishes. We also had the chinese broccoli with oyster sauce. Very underdone and with a the slightest smear of sauce atop. This has always been my favorite dish. We did not have time to send it back. The bbq pork was delicious and the duck good too. The chicken/duck combo over rice had one piece of chix only with a few scraps of duck. I did not find the duck skin crispy enough.