Guan Fu was totally worth the hour-long trek to Flushing for me. Everything we tried was good, from the quality of ingredients to the flavor. They have a very extensive menu as well, and I'd definitely like to try more items. The ambiance of the restaurant is more high end and classy, and the prices reflect that (not a small hole-in-the-wall place).
We had the cold mung bean jelly noodles (涼粉) in chili oil to start, and while it had a kick, it became the most refreshing item after all the heat in the other dishes.
The boiled fish with pickled cabbage (酸菜魚) was very flavorful, and you can pick whether you want tilapia (standard offering) or sea bass (more expensive...almost twice as much; can't remember). I was expecting boneless fish filet, but there was actually quite a lot of fish bones to pick through. The flavor was very good though, if you don't mind eating more slowly to pick out the small bones.
The chicken with double pepper (雙椒爆童子雞) was super spicy and delicious. Chicken itself was still tender despite being heavily stir-fried. We ended up with a bunch of leftover chili pepper, no surprise, and I decided to take it home and cook another meal with the pepper, and I'll just say those peppers are just as potent the second time around (in the best of ways, of course).
We also tried the dan dan noodles (擔擔麵) with mapo tofu, which was a fun 2-in-1. The flavor was good, but the noodles were a bit on the soft side for me.
Overall very good first experience.
We had the cold mung bean jelly noodles (涼粉) in chili oil to start, and while it had a kick, it became the most refreshing item after all the heat in the other dishes.
The boiled fish with pickled cabbage (酸菜魚) was very flavorful, and you can pick whether you want tilapia (standard offering) or sea bass (more expensive...almost twice as much; can't remember). I was expecting boneless fish filet, but there was actually quite a lot of fish bones to pick through. The flavor was very good though, if you don't mind eating more slowly to pick out the small bones.
The chicken with double pepper (雙椒爆童子雞) was super spicy and delicious. Chicken itself was still tender despite being heavily stir-fried. We ended up with a bunch of leftover chili pepper, no surprise, and I decided to take it home and cook another meal with the pepper, and I'll just say those peppers are just as potent the second time around (in the best of ways, of course).
We also tried the dan dan noodles (擔擔麵) with mapo tofu, which was a fun 2-in-1. The flavor was good, but the noodles were a bit on the soft side for me.Overall very good first experience.
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