Been a year or two since the last visit to Ken Fong Chinese Restaurant. I was hungry, missed a meal or two by evening, so I gorged on cold ginger chicken. One our basketball kids, Thomas, ordered lemon chicken. I asked about the soup of the day and it was squash soup, which I imagined would be basic salty chicken-broth soup with squash in it. Instead, it was gray and very, uhh ... earthy. Once I got used to the direct hit on the palate, it actually was pretty decent. Just water, squash, pork and a little salt. In the color of poi water.
Nov. 16, 2011