Skip to main content

Chow Bing

Chow Bing is in the Pencil Factory lofts near the King Memorial MARTA station. I missed it the first time---it's right next to the turn into the retail parking area. Parking is free, by the way.

The menu combines two trends: build-your-own lunch and Asian/Mexican fusion. The lunches come in two styles: wrap and bowl. Their standard combinations typically mix traditionally Asian and Latin American ingredients. I started with a standard and modified it to make it lean more toward the Asian side, removing the cheeses but keeping the black beans with my brown rice.

The ingredients aren't cooked together in a wok. That's probably good for my diet but doesn't combine the flavors together as much as a quick stir fry would allow. The things on the top are my fried tofu. They not only look like fish sticks but the crust is very reminiscent of them, too. Quite frankly, if I were the CB people, I would shy away from reminding people of fish sticks.

Overall, I rank the food as fine but not memorable.

Chow Bing on Urbanspoon

Comments

  1. Hello marilyn! This is Lance, a manager from Chow Bing!I just wanted to comment and let you know we've taken your review to heart and changed the presentation of our tofu! I personally invite you to come try it out! Thank you for your honest opinion and tasteful review of our establishment!

    ReplyDelete

Post a Comment

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City.