Comments on: Dinner at Chinese Mirch – NYC

By: bionicgrrrl

bionicgrrrl — Fri, 08 Jan 2010 18:02:25 +0000

@Anthea – I completely agree with you. That was my conclusion in the post. After eating the food, I understood it was not fusion. It’s completely an Indian version of what is considered Chinese food.

By: Anthea

Anthea — Fri, 08 Jan 2010 17:46:40 +0000

As an Indian who grew up eating the Indian version of chinese food, I have to say the food at Chinese Mirch isn’t a blend of indian and chinese food but is a version of what passes for chinese food in many indian restaurants! By that standard, it’s very very good. The veg manchurian isn’t chinese at all – it was the creation of a chinese chef in in a mumbai chinese restaurant! You definitely have to have grown up with to truly appreciate this dish! Eating here definitely brought back wonderful memories!

By: bionicgrrrl

bionicgrrrl — Sat, 19 Sep 2009 19:01:32 +0000

@cindy – I don’t think they have any malice towards Chinese food. They just prefer it a certain way.

By: cindy

cindy — Sat, 19 Sep 2009 05:22:11 +0000

lets explain all in one word… nasty!!! they are definitely making fun of the cuisine, staff with nasty attitude, really bad food… dont even wanna write about them any more…

By: bionicgrrrl

bionicgrrrl — Mon, 27 Jul 2009 03:28:53 +0000

@theBro – Beef Noodle Soup is my indicator of worthiness. It has to be spicy with lots of pickled greens, tender meat, and sticky beef tendon.

By: theBro

theBro — Fri, 24 Jul 2009 16:39:04 +0000

Egg Foo Young is something I try out (after the hot and sour soup) at any take out Chinese place to gauge its worthiness. General Tso’s is basically the same anywhere, so you really can’t go wrong with it, sort of like chicken parm at a diner.

By: bionicgrrrl

bionicgrrrl — Mon, 20 Jul 2009 02:51:30 +0000

@Nicholas – Chinese Mirch is an Indian-Chinese restaurant. No jjajangmyun there. Hyodonggak on 35th is the best in Manhattan for Korean-Chinese.

By: Nicholas

Nicholas — Sun, 19 Jul 2009 03:24:49 +0000

The similarities between Chinese and Korean never cease to amaze me (this is why Korean was really easy to learn I guess). Sweet and sour pork is 糖醋里雞 or ‘tang cu li ji.’ Just another one of those things I felt I had to point out.

The real test of a pseudo-Chinese/Korean type place is the jjajyangmyun, probably not going back though right?

By: bionicgrrrl

bionicgrrrl — Fri, 17 Jul 2009 18:03:11 +0000

@Danny – Well, the okra was really tasty. Try that if you ever get a chance.

By: Danny

Danny — Fri, 17 Jul 2009 14:10:57 +0000

aw, poo. That’s disappointing. I walked by this on Sunday and it looked interesting. The have a nice looking interior… too bad the food doesn’t match the decor.