Lunch @ Roll & Dough (orig. post 9/7/06)
The chicken bun looked appetizing; it had a nice shiny glaze and a beautiful golden brown color on the bread. After breaking it up in half with my hands, the bread is very soft, the glaze is actually a sugar/honey mixture (it’s a little sticky and tasted sweet) and slightly warm. The filling consisted of chunks of chicken (mostly dark meat, I think), scallion, and a certain gravy or brown sauce (thinking: soy sauce, a touch of oyster sauce and bound together with a cornstarch slurry). The problem is that there is a higher ratio of bread than filling. The taste, as a whole, is satisfactory. The soft, sweetness of the bread does counteract the salty, pepperiness of the filling but it’s not harmonious enough to my palate to say that it’s a great bun. But I have to say it’s way better than what I get from Flushing these days.
The pork and chive bing. Well, I had high expectations to have my mind blown off from this bing since everyone I read have said this is good stuff. I guess from this mind set, I thought it was very good, but not epiphany good. The crunchy exterior and the nutty flavor of the toasted sesame seeds goes very well with the salty (in a good way) pork & chive filling. The filling has a nice oniony flavor from the chives and a hint of garlic flavor. I really like it. If I ever eat here again (which will be likely) I will stick with their bings – which is what they’re known for.