It's beginning to feel like tradition.
Just as I did last year, I grabbed a train to Philly for Thanksgiving, gathered up Mama Vamp for a potent cocktail at the Ritz-Carlton's bar and then hailed a cab to Chinatown. We hit the well-worn dining room of Shiao Lan Kung and, still a bit buzzed from a series of cocktails, summarily order ourselves up quite a spread: Lobster with Scallion and Ginger, Sauteed Snow Pea Leaves with Garlic, and House Fried Chicken. The chicken is pictured above, boasting crisp Peking duck-like skin. Its crackling goodness is offset by tender juicy meat and wedges of sharp citrusy lemon.
Not turkey, but damn if it isn't something to be thankful for nonetheless.
Now, of course, as tradition would have it, you KNOW that I can't live without making the classic Thanksgiving fare.
Stay tuned to be regaled with the details of my 2nd annual Faux Thanksgiving feast...
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