The Food

Like most Americans, I grew up with American Chinese food: mostly the type of stuff that you’ll find at Panda Express. Although most of it does have its roots in China, many Chinese menus have been homogenized, simplified, and adapted for local tastes. Don’t get me wrong. I love that stuff, too.  But Szechuan First is something different.

Part of the reason for that is their clientele. On my first visit, a Friday evening crowd filled every table in the place, and mine was the only white face in the joint. I consider that a plus. Another part of the reason is that it specializes in Sichuan cuisine ((Sichuan cuisine is characterized by the use of Sichuan peppercorns, rice rather than noodles)) rather than the more common mix of Cantonese, Hunan, Hong Kong, and other regional Chinese styles.

Their food is authentic and excellent. Among their specialties are whole cooked fishes, such as fried sole (mild and crispy, pictured at the top of the page) and whole braised rock cod, a nice meaty fish with a rich brown sauce. I love their Tea Smoked Duck, which has a wonderfully crispy skin and a texture more like ham than poultry, and their cumin lamb is very nice, as is their Twice Fried Fish.

The Service

Service can range from friendly and moderately good to inattentive, depending on who is working. It’s bare bones service, really: they’ll take your order, bring your food, and bring your check, but we don’t usually get many check-ins in between, which is fine with me. Water or tea generally is kept full. Food preparation is fast, in general. A fifteen minute wait for food is about the average.

The Location

Before I say any more about the food, though, let me explain the location, since it’s a bit hidden. Szechuan first is in a small shopping center off the East Valley Highway in Renton, about a block from the Great Wall, and two blocks from the back-side of IKEA. However, unlike most strip-malls, the one that is home to Szechuan First does not front to the main road. In fact, if you can see the front of Szechuan first across a parking lot from the street, you can’t get to it. To enter, turn into the Harbor Freight parking lot and work your way out the back and to the left. Alternately, if you’re driving East on 180th St (aka SW43rd St, aka S Carr Rd), directly past the 76 Station on the corner, turn into the Great Floors driveway and follow it for 100 yards.

Prices

Considering the quality of the food and the portion sizes, Szechuan First’s prices are excellent. At lunchtime, almost everything is under $7, and at dinner, they’re not a lot more expensive. I’ve already mentioned that their massive containers of steamed rice cost $2, which is fair for rice, but much less than many places charge these days. But their Tea Smoked Duck costs about $9 for a half duck!

The Final Score:

We recommend it! This is how I like to see a final rating come out: a high score for food and value, and no major problems with the rest of it. Service and atmosphere are just fine, just nothing special. There’s a good amount of variety of the menu, but since it’s traditional food, the score is for variety rather than originality.

It’s called a “Chinese Noodle” house, but in fact, the restaurant was established in Vietnam in the 1950s, and has been run by the same family since their move to the USA in 2009, according to their website, so it’s no surprise that their first location was in Little Saigon in the Seattle I.D. However, they do specialize in Chinese noodle soups and chow mein, along with Vietnamese rice-noodle dishes.

Like many of the Great Wall’s establishments, the decor of the Chinese Noodle House is utilitarian. The tables are clean but simple: there are no table clothes or place mats or plastic flowers, which suits me just fine. Instead, you’ll find a stainless steel bin for utensils and several jars and bottles of sauces and condiments.

Service can be a bit hit and miss. This place gets very busy around dinner time, and even if you can get a seat, food service can take a while. Go on a weekday afternoon, though, and service is fast and friendly.

The Food

Let me start with the only appetizer that I’ve had a chance to try: the fried butter garlic chicken wings are amazing! Very crispy, packed with flavor, and of course, nice and tender. I’ve had my fair share of garlic wings, and these are among the best I’ve ever eaten, anywhere.

The main draw for me, though, is of course the noodles. They’re good, and they’re cheap: generally $7.50-$8.50 for a nice sized bowl. I’ve eaten noodles at HKMG three times now, and each time I’ve ordered the soup-style noodles rather than the dry.

The soup broth itself is pretty salty, but with a sweetness that suggests that vegetables are a significant component of the stock in addition to (what I assume is) the chicken. My waiter’s English skills were pretty limited (or perhaps he had a cunning sense of humor), so I can’t be sure. In any case, the surface of the broth glistens with beads of fat, which any ramen enthusiast will tell you is critical in getting the flavor of the soup to stick to the noodles as you pull it from the bowl. If you like a little extra zing, sliced peppers or chili oil (or sriracha) can be added to taste at the table.

Unlike your neighborhood Chinese restaurant, though, your noodles can be served with some unusual, authentic Asian toppings. In addition to the more common (but really wonderful) roast duck, braised duck, pork and chicken, you’ll find pork intestine, pork liver, chicken & giblets, fish balls, and sui kau (Chinese dumplings), for example.

The roast chicken and duck are served Chinese style, which means that they’re on the bone and the bones may be cut and splintered. For that reason, the chicken isn’t worth the hassle for me, but the duck most definitely is! It’s rich and tender, with the crispy skin covering a layer of fat… it’s really like duck bacon!

Unlike the hand-pulled noodles found at the King Noodle House in Everett, HKMG soups are served with very firm noodles that will take a little time to fully cook after they’re served. This gives you some time to work the duck off of its bones and enjoy your first cup of tea; by the time you get down to the noodles, they’ll be ready for you. The noodles themselves are not particularly remarkable, though they’re good quality noodles: more firm and dense than ramen but similar in appearance.

In addition to egg noodles, HKMG serves Vietnamese style rice noodles and chow mein, as well as stir fries and fried rice dishes, though I may never make it to the rest of the menu.

Location

Though the address is in Kent, the Great Wall is about three blocks away from the (Seattle!) IKEA in Renton. If you want to GPS it, the address is:

18230 E Valley Highway, Ste 152
Kent, WA 98032

The original Hue Ky Mi Gia Chinese Noodle House has been on Jackson Street in Seattle’s “Little Saigon” since 2009. It’s at:

1207 S Jackson Street, Ste 101
(between S 12th Ave & S Boren Ave)
Seattle, WA 98144

The Ramen

Arashi is basically a tonkotsu ramen joint. Tonkotsu is a slow cooked pork-bone broth, and it serves as the base for all of the ramen that I’ve tried at Arashi, though I haven’t tried everything yet. On my first visit, I decided to start with the basics and went for the shio tonkotsu ramen, which has a salt-flavored (shio) tonkotsu base.  As mentioned before, the tonkotsu simmers for 11 – 16 hours (I’ve seen a range of numbers on their chalkboard), and the result is very nice: rich and savory, a bit fatty, not too salty, and it’s cloudy but not thick. There’s a very slight fishy/gamey smell that I’m not crazy about, presumably from kombu or fish in the dashi, but it doesn’t really detract from the overall bowl. The shoyu (soy sauce) tonkotsu ramen is very similar.

The black garlic ramen (image at top of page) also has a shio tonkotsu base, but it has a much sharper flavor. From the name, I expected garlic to be the predominant flavor, and while it is certainly present, the overwhelming flavor is of onion instead (it contains shaved green onion and fried onion), which is great if you like onions.  I expected this to be wonderful, but it ended up being my least favorite of the bunch, though it was still good. I’ll have to try this again and see if I just got a weird bowl.

Arashi’s miso ramen was a pleasant surprise. It wasn’t served as hot as the others (I could start sipping the broth immediately without incurring any serious burns), but the flavor was perfect: salty, opaque and creamy-smooth, just fatty enough to stick to the noodles, and not at all fishy. This is supposed to be served with thicker noodles (according to the menu), but my noodles didn’t seem very different from the thin noodles served with the shio and shoyu bowls… although they did seem more yellow (the others are pretty pale). “Wide” seems to be a term of art. I’d say they’re a little thicker, maybe, but they’re not wide noodles like fettuccine.

Each bowl was served with a seasoned half-egg and chashu (sliced pork).

The chashu was the weakest part of the bowl in each case. There’s no denying that it is tender, but it is also thin, and the end result is that it ends up feeling soggy. The pieces are nice and large for pork belly, but it’s soggy enough that when you try to pick it up with your chop sticks and carry it to your mouth, it just falls apart like wet toilet paper, and if there’s any flavor to it, it is completely overwhelmed by the broth that saturates it. This is all a bit of a disappointment after eating the excellent (Chinese) roast pork slices at King Noodle for so long. On the other hand, the eggs are indubitably the best that I’ve ever tasted. I don’t even like soft-boiled eggs, but I look forward to eating the egg in my ramen bowls at Arashi.

I don’t have much to say about the noodles themselves. They’re good quality fresh ramen noodles, a huge step up from dried ramen, but not unlike the Sun Noodles that you’d find at many shops. If you prefer your noodles to be prepared firm or extra-firm, you can order them “katamen,” or “barikata” and as you attack your broth when the bowl arrives at the table, the noodles will continue to cook. My “thin” noodles were the straight type and nearly white, while the “wide” noodles in the miso broth were a bit more crinkly and yellow.

Summary

Arashi Ramen is a very good ramen shop. I wish their pork wasn’t so soggy, but I still stop in there for lunch every time that I get a chance. The service is friendly enough and fast, so its easy to get in and out quickly.

Ramen is supposed to be cheap and fast, and at about $9/bowl, Arashi is just about right- not a great deal, but certainly not over-priced.

Location

• 11:30 am –   3:00 pm
• 5:00 pm – 10:00 pm
• Tuesday – Sunday, closed on Monday

Questions? Comments?

Please share your experiences in the comment section below!

Steelhead is an excellent, smooth and creamy root beer. If you prefer a sharper brew, this one may not be your favorite, but I’m a huge fan. Unlike many craft brews, Steelhead does not slap you with a mouthful of licorice. The flavor is a very typical sassafras root beer, with the creaminess of vanilla and warmth of honey. The body is rich and dark without being syrupy.

If Steelhead has any flaw, for me, it’s that it doesn’t produce much of a head. It’s not terrible… but it’s not in the same class as Henry Weinhards, or even A&W.

That said, Steelhead is a truly excellent root beer… easily one of my top 3. Unfortunately for me, it’s hard to find outside of Oregon. It can occasionally be ordered from the Root Beer Store, though they’ve been out of stock for most of the past year. Like Thomas Kemper and Henry’s, Steelhead is a brewery that also produces a root beer. They brew in Eugene, OR and Burlingame, CA.

Questions? Comments?

As usual, you can add your own rating to this root beer. I’ve given it a 8.5/10. For my root beer reviews, the overall rating is NOT a combined score from all of the individual characteristics; those are just provided for quick reference.

[Main Photo: This image provides a comparison between Steelhead and A&W Root Beers, with Steelhead on the left. Both were poured at about the same time prior to being photographed, but the image is a composite.]

But the root beer is worth the extra work required to obtain it. Because it is distributed in a growler, pulled from a keg, there’s some inconsistency in the brew; at times it will seem more carbonated (and give you a thicker head) and other times its a little more flat. I’ve also heard that they use a live yeast culture in the keg which continues to change the flavor of the root beer over the life of the keg (and subsequent growler), especially if it is not stored cold.

That said, of the 6 growlers of the stuff that I’ve consumed, none been bad, and the variations in the flavor only add to the charm of buying a small-batch root beer.

From the first pour, Scuttlebutt produced a nice thick head that lingers for several minutes. It’s not as thick as Henry’s, but it’s certainly longer lasting than A&W. Again, this varies a bit, according to the keg it came from. The body of the root beer is very full and dark, bordering on black and opaque, but it is not syrupy unless it goes completely flat.

The flavor profile is dominated by a moderate flavor of licorice, but it is not overwhelming (I’m not a fan of licoricey root beers, but I don’t include this among their ranks). Otherwise, the flavor is a rich mixture of spices, vanilla, sassafras, and something that gives it a little bit of sharpness in the finish. Usually not too sweet, but sometimes the flavor tastes a little yeastey or fruity… I’m not sure whether these variations come at the end or beginning of the keg, or whether there are just differences between batches.

Overall, this is among my favorite root beers. I take a couple of points off their score for inconsistency, and sometimes I’d prefer less licorice, but overall, its one of the good ones, and the head is excellent.

Questions? Comments? Rate it!

As usual, you can add your own rating to this root beer in the review box at the top of the post. I’ve given it an 8/10. For my root beer reviews, the overall rating is NOT a combined score from all of the individual characteristics; those are just provided for quick reference.

[Main Photo: This photo illustration provides a comparison between Scuttlebutt and A&W Root Beers, with A&W on the right. Both were poured at about the same time prior to being photographed, though they were not photographed together.]

Seattle has several great steakhouses, of course. Ruth’s Chris. The Metropolitan Grill. Daniel’s Broiler. John Howie’s menu, though, is really in a class of it’s own; I haven’t visited another steakhouse in the state that offers such excellence and variety to the true vodinophile ((I admit it: I just made this word up. Vodinó is Greek for beef.)).

Appetizers & Sides

What is even more impressive, perhaps, is the fact that everything else on the menu is so remarkably good, too. If you don’t have heart problems, you should try the tempura fried Kurobuta bacon from the appetizer menu! Several long bacon slices deep-fried in a light tempura batter are usually served vertically in a cup, but they don’t last long on our table. The spicy Habanero Butter Shrimp are also a favorite; they manage to be mildly spicy and creamy at the same time.

The side dishes are equally good, if not better. I’m not a big fan of Brussels sprouts as a general rule, but John Howie’s fried Brussels sprouts are good enough to convert any sprout-skeptic. Sliced in half and charred around the edges, the sprouts are infused with a lemony vinaigrette and topped with real Parmigiana Reggiano, fresh from the micro-plane. The sprouts’ anticipated bitterness is (almost) completely absent, leaving you with a mouthful of salty, savory green goodness with a bit of citrusy brightness. The twice-baked potatoes (with bacon), Maine lobster mashed potatoes, and Beecher’s Flagship Reserve Cheddar mac & cheese are all not to be missed.

Steaks

[GattMore] On my most recent visit, I ordered an 8 oz. American Wagyu zabuton steak. A zabuton is a Japanese sitting cushion, but as I was unfamiliar with the cut of beef, I asked our server for some information. It turns out that the steak is a square cut (thus, the name) from the short-rib between a ribeye and a strip steak. The cut is only popular with Wagyu beef, as the meat is well marbled with fat. This, he said, produces a steak with the buttery, smooth flavor of a ribeye with the fuller flavor and even texture of a strip steak.

And that is exactly what I received. I ordered my steak medium-rare, and it arrived red in the middle, which was perfect ((If you’re used to home-cooked steaks, or steaks ordered from most other restaurants, this would probably be considered “rare”. John Howie’s menu describes each level, rare through very well, so make sure that you know what you’re ordering before it comes to the table!)). I added a pinch of black Hawaiian salt from the tower and enjoyed the mildness of the flavor; it was tender enough that chewing seemed like more of a joy than a necessity, though in truth, the cut did maintain a definite beef-grained texture.

[Smack] Eye of the ribeye.

Desserts

There’s something especially fun about having dessert made table-side, and even more so when it involves open flames leaping from a pan of melted sugar and butter. And luckily, John Howie’s bananas foster tastes as good as it looks, but if you’re not a fan of bananas, you can also get table-side cherries jubilee. I also felt obligated to try the Boston Cream Pie, which is always one of my favorites, and John Howie’s was as good as any I’ve ever had.

Service

Even ignoring the expert table-side dessert preparation, the service at John Howie Steak is among the best I’ve experienced, and we’re no strangers to high-end establishments. Our waiters have always been knowledgeable, friendly and attentive. Perhaps even more impressive are their the black-clad helpers who appear and vanish from the table side almost unnoticed, like a team of hospitality ninjas… clearing plates, filling drinks, replacing napkins. One of the children at our table was provided with a small packet of crayons to decorate her place-mat; her discarded wrapper didn’t rest for five seconds before I noticed a ninja hand deftly snatch it from the table and disappear in the background. As with any restaurant, some hosts are better than others, but even the worst ones are great.

Price

There’s no getting around it… this level of dining comes at a cost. Choosing among the most expensive items on the menu, a single appetizer, salad, steak (6 oz. filet), vegetable, potato, dessert, and cup of coffee could cost $288 dollars. Granted, this is based on the most expensive steak, a Japanese Wagyu Filet Mignon ($160) and a cup of kopi luwak coffee ($45), but it also leaves out wine and cocktails. Most of their steaks fall within the $60-100 price range, with no sides. If dealing with prices in that range are going to keep you from completely enjoying your meal, you might try their happy-hour menu at the bar instead.

Conclusion

Truly excellent, but not a bargain.

Disagree? Let us know in the comments section below!

Bulldog does suffer one of the near fatal flaws that all root beers out of Mukilteo seem to share: no head. Or at least, not much. When poured, Bulldog does produce a thin pad of foam which never reached more than about 3/4 of an inch thick, and it lingers for less than a minute after being poured.

The flavor, though, is great. It has a nice rounded body with good balance; the vanilla, honey, sassafras and a bit of licorice are all present but none is too dominant. Consequently, the brew is moderately creamy with a good robust flavor, and just a little bite from the carbonation and spices. If anything some might find it a touch too rich, it’s just a touch on the sweet and syrupy side… but for my tongue, it’s just about right.

Questions? Comments?

As usual, you can add your own rating to this root beer. I’ve given it a 7/10. For my root beer reviews, the overall rating is NOT a combined score from all of the individual characteristics; those are just provided for quick reference.

[Main Photo: This image provides a comparison between Bulldog and A&W Root Beers, with A&W on the right. Both were poured at about the same time before being photographed, but the image is a composite of two photos.]

When poured, this bottle of sassafras serum does produce a little bit of a head- not as much as something like A&W, but more than anything that comes out of Orca Beverages in Mukilteo, WA. The half inch of foam lingers for about half a minute before riding off into the sunset.

The label on the bottle makes two proclamations: “Gluten Free” and “Made With 100% Cane Sugar”.  The cane sugar is definitely an important part of the brew’s flavor; it’s sweet and has a bit of a bite from the carbonation and some light spices. There’s a little wintergreen. Beyond the bite, though, there isn’t much to this root beer. The body is on the light side… to the degree that it seems watered-down. The overall balance of the flavor isn’t bad, though… it just needs to be thickened up a bit.

The fact that it claims to be gluten free is a little silly, since virtually all root beers are gluten free (including A&W, Mug, and Barq’s), but I’m sure that it’s helpful marketing and may be genuinely useful for a few people who have celiac disease.

Anyway, it’s a decent root beer, but I’m not sure that I’d pick it over A&W if they were both available. I might.

Questions? Comments? Rate it!

As usual, you can add your own rating to this root beer in the review box at the top of the post. I’ve given it a 5/10. For my root beer reviews, the overall rating is NOT a combined score from all of the individual characteristics; those are just provided for quick reference.

[Main Photo: This image provides a comparison between Crater Lake and A&W Root Beers, with A&W on the right. Both were poured at about the same time prior to being photographed.]

In any case, it was with fond childhood memories on my mind that I purchased my first bottles of Bedford’s Root Beer a few weeks ago. The bottles still bear the same distinctive “B” on the label, and the Creme Beer is still pretty good. I had run across the bottles of both during a trip to the Root Beer Store, and I was a little bit proud to discover that Bedford’s is a true Northwest root beer, originally hailing from Port Angeles, but now bottled by Orca Beverage in Mukilteo, WA.

Bedford’s turned out to be a good root beer, but not a great one. The head was a little better than other Orca Beverage root beers that I’ve tried; during the pour, a low head of froth topped the liquid, and about a half-inch of it lingered for several seconds afterward. That’s still a pretty pathetic head, but it was at least a head, which is more than I can say for many Orca-made root beers that I’ve tried.

The flavor strikes me as nice and bright, but perhaps top-heavy. It’s nice and sweet and does not suffer from an excessive amount of wintergreen; the honey and vanilla are most prominent to me, and the fragrance is sweet and almost floral. However, this root beer has a medium-light body but lacks the depth and richness of flavor that I’ve found in others. Still, it’s a good root beer… just not among my favorites.

Questions? Comments? Rate it!

As usual, you can add your own rating to this root beer at the bottom of  the rating box, above. I’ve given it a 6/10. For my root beer reviews, the overall rating is NOT a combined score from all of the individual characteristics; those are just provided for quick reference.

[Main Photo: This image provides a comparison between Bedford’s and A&W Root Beers, with Henry’s on the left. Both were poured at about the same time prior to being photographed, but the image is a composite.]