As I read the menu and saw all the typical American “trendy” Asian dishes, and the section in the middle with meatloaf, sliders, and sizzling platters, my lip curled and I was ready to leave. But a few dishes stood out to me: Firecracker Chicken with Broccoli; Orange Peel Chicken; Buddha’s Feast with Chicken; Mongolian Beef; and Evil Jungle Princess Beef, which I eventually ordered. The menu stated this was their signature dish, “the dish that made Ling famous! Tender marinated filet mignon wok’d with fresh vegetables, Thai basil, and mint in Ling’s signature peanut‐red curry sauce.” Sounded great and was priced at $12.95, which was more or less their average priced item.
The annoyance reached another low though as I listened to hard rock from their sound system and waited 25 minutes for my food. I guess it did give me a chance to admire their decor with open wood beams, a glass water wall, and nice warm rust red paint. But 25 minutes for a lunch crowd is definitely way too long. I did have a conference call at 1:00 after all.
My dish finally arrived and I was greeted not with the smell of delicious pungent Asian ingredients, but rather the stink of something burnt. I love wok charred food, but there’s a significant difference between charred and burnt, and this smell was definitely burnt. The first thing in my mouth was a green bean and some jasmine rice. Fine. Then the beef. It was very tender and moist, and was covered with their signature peanut‐red curry sauce.
Yah… let me tell you about this curry sauce. It was basically just coconut milk with sugar and a couple of red chilies thrown in for heat. No ginger, no galangal, no herbs, no good. The only peanut flavor came from the chopped peanuts sprinkled all over the top of the dish. I was further disappointed by the complete lack of Thai basil or mint flavor. If you’re going to highlight something in the menu description, you damn well ought to be able to taste it. I think I only saw maybe 4 or 5 green leaf pieces in my entire serving.
I wasn’t finding that burnt flavor anywhere, but was still smelling it. Then as I got about half way through the meal, I discovered it. It was on the beef, and was clearly burnt sweet soy sauce. I’ve never experienced this at any Asian restaurant or hawker stall or family kitchen in my life. How do their chefs not know to char and mostly cook the meat BEFORE adding the sauce? Isn’t this basic wok cooking 101?
Read the full review and others at http://thebaldgourmet.com/ling-louie%E2%80…
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The last thing Boise needs is another burger joint. However, the recently opened SkyVue Grill just might wedge its way into “Boise Burger Stardom” with their delicious buttery Butter Burger. Owner, Rob Good has a vision of serving high end quality ingredients rarely found in his competitor’s burgers, and then slathering them in delicious melted butter. Think high-end bistro burgers from places like Fork, but for half the price and double the convenience. Read the full review at http://thebaldgourmet.com/review-skyvue-gr…
Oh my oh my have I ever discovered a little piece of Heaven in Boise. This place is now in the top ten eateries to visit in Boise, Idaho. It is small. It is full of people. It is out of this world delicious! It is called Baguette Deli Vietnamese Sandwiches and is equally tasty to Vietnamese Cuisine newbies and long-timers alike.
They offer a variety of wonderful baguette sandwiches, smoothies, spring rolls, and even a bowl of pho (Vietnamese beef noodle soup) to choose from. The concept is a hybrid of Vietnamese and French foods. What genius. Let me recommend a few guaranteed taste bud pleasers on their menu.
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