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What? This statement is so hyperbolic. - Pho in general in the US is pretty close to Pho in Ho Chi Minh. i.e. Turtle Tower doing Chicken Pho is pretty good and

What? This statement is so hyperbolic. - Pho in general in the US is pretty close to Pho in Ho Chi Minh. i.e. Turtle Tower doing Chicken Pho is pretty good and close. - Dim sum is dim sum. The places in Chinatown serve a Ha Gau or Siu Mai and largely the same in Hong Kong... how is it not authentic? - Japanese... Nigiri, sashimi is.... authentic? To say there's zero authentic Japanese seems too. Seriously, sashimi how is it not authentic? It's "just" a piece of cut fish. If you're speaking about quality then 100% I agree. The quality/etc... is not nearly as amazing as the origin locations, but the flavors aren't drastically different. Come to Singapore where all foods have sugar added which considerably changes the flavor profile. To claim zero authentic in SF... [EDIT] To qualify my side - authenticity should be a very low bar, which should be ingredients, quantity and process should match to generally create a similar flavor profile. It shouldn't matter who, where, what the place looks like.

baby 6y ago
That style of pho is OK I find, I couldn’t find what I got in hanoi. I was on a quest for a good dimsum in SF and tried a bunch of places until I gave up, maybe I should try these places. Japanese is not just about sushi unfortunately.
- irjustin 6y ago
  Oh I agree, I think "good dimsum" is very hard to find even in SF. "Good dimsum" != "authentic dimsum". That's all I'm trying to get at with the parent comment. For the bad dimsum restaurants in SF, I could point you to a dimsum place in HK that's equally bad as long as the flavor profiles match. There are lots of bad restaurants in HK. Does that make them not authentic? Of course not, so quality does not equate to authenticity. The original article is talking about authenticity because that was a real problem. The flavors were changing as they came to America, by a lot.
baybal2 6y ago
Most of overpriced Hongkong dimsum is rather so so. Most find that Hongkong cuisine to be an evolution of Cantonese food towards a rather coarse side. Similarly, the rustic side of Malaysian, and Singaporean Chinese cuisines is due to them having origin as food of laborers.

baby 6y ago

That style of pho is OK I find, I couldn’t find what I got in hanoi. I was on a quest for a good dimsum in SF and tried a bunch of places until I gave up, maybe I should try these places. Japanese is not just about sushi unfortunately.

irjustin 6y ago
Oh I agree, I think "good dimsum" is very hard to find even in SF. "Good dimsum" != "authentic dimsum". That's all I'm trying to get at with the parent comment. For the bad dimsum restaurants in SF, I could point you to a dimsum place in HK that's equally bad as long as the flavor profiles match. There are lots of bad restaurants in HK. Does that make them not authentic? Of course not, so quality does not equate to authenticity. The original article is talking about authenticity because that was a real problem. The flavors were changing as they came to America, by a lot.

baybal2 6y ago

Most of overpriced Hongkong dimsum is rather so so. Most find that Hongkong cuisine to be an evolution of Cantonese food towards a rather coarse side. Similarly, the rustic side of Malaysian, and Singaporean Chinese cuisines is due to them having origin as food of laborers.