tag:blogger.com,1999:blog-8017457764988110566.post7217896158413677746..comments2023-10-09T11:45:33.422-04:00Comments on McDuff's Food & Wine Trail: Vday BubblesDavid McDuffhttp://www.blogger.com/profile/03274955351036700406noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8017457764988110566.post-85894824816114993702008-02-20T18:08:00.000-05:002008-02-20T18:08:00.000-05:00Hey Kevin,Thanks for reading. I've been to Sukho ...Hey Kevin,<BR/>Thanks for reading. I've been to Sukho Thai twice now. The first meal was very good, the second less so but still decent. I'd like to get back once more before writing it up. Suffice it to say that I'm happy to have it in my neighborhood and I hope that it survives the apparent curse on the Oakmont shopping district.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-59622833283754137552008-02-20T08:35:00.000-05:002008-02-20T08:35:00.000-05:00Posted previously as anon. Thanks for sharing the...Posted previously as anon. Thanks for sharing the Sang Kee info. I live on the Delco/Ardmore border and believe that I'd heard that you're in the area...so I presumed Sang Kee but didn't want to miss a gem if there were a place you considered better!<BR/><BR/>Hmm - duck soup and noodle dishes - guess my favorite duck udon falls in that sweet spot.<BR/><BR/>Have you tried Sukho Thai?Kevin Porterhttps://www.blogger.com/profile/05732119519069699779noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-74084012215242505922008-02-18T12:36:00.000-05:002008-02-18T12:36:00.000-05:00As chance would have it, Jeremy and RandB, I went ...As chance would have it, Jeremy and RandB, I went out for Chinese again last night. We opened with a sparkling Cab Franc from the Loire ("La Cravantine" from Fabrice Gasnier in Chinon). It made a lovely pairing with our starter of roast squabs.<BR/><BR/>As to the Chinese place mentioned in this posting, Anon, I'll be happy to share. I live just outside of Philly so, as much as I love going out in Chinatown, for carry-out I usually stick to a couple of local places. My usual go-to, including last Wednesday, is Sang Kee Asian Bistro in Wynnewood. It's the more upscale, suburban outpost of Chinatown stalwart Sang Kee Peking Duck House.<BR/><BR/>I've yet to write it up but I do find it to have the most interesting Chinese food in the eastern extreme of the Main Line. The quality of cooking seems to have slipped a notch since they originally opened but it's still pretty sound. The duck, soups and noodle dishes are the best bets.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-15767171313407811372008-02-18T10:22:00.000-05:002008-02-18T10:22:00.000-05:00Would you be willing to share the name of the chin...Would you be willing to share the name of the chinese restaurant?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-40054575761924526422008-02-17T16:19:00.000-05:002008-02-17T16:19:00.000-05:00Sparkling wine in general is great with Chinese fo...Sparkling wine in general is great with Chinese food. I love the concept of Chinese take-out and Champagne for Valentine's! Great post.Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-42375892403305527622008-02-17T10:56:00.000-05:002008-02-17T10:56:00.000-05:00I've always leaned towards Riesling, RandB, but ha...I've always leaned towards Riesling, RandB, but have found fruitier styles of Beaujolais as well as similarly structured reds like Bardolino to work quite well.<BR/><BR/>Could be worse indeed, Neil.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-60086705043577101002008-02-16T21:45:00.000-05:002008-02-16T21:45:00.000-05:00so psyched that you liked this wine. great notes t...so psyched that you liked this wine. great notes too. and it's true, i guess i am bubble-fueled. could be worse...Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-8017457764988110566.post-5805236022339126002008-02-16T18:22:00.000-05:002008-02-16T18:22:00.000-05:00David, champagne will work well with spicy Chinese...David, champagne will work well with spicy Chinese food. If you opt for Cantonese food, I find a Cab Franc or Gamay works better. As a matter of fact, I dig those wine with Pinot/Gamay mix, such as Famille Laurent Saint-Pourcain.RougeAndBlanchttps://www.blogger.com/profile/16929348100653484353noreply@blogger.com