Majordomo - chinatown


#471

Damn, like DC says in Ugly Delicious, that boy does have a big ass head.


#472

Now that’s an “ode”!


#474

mackerel tin, bing
This was pretty much quality canned mackerel with the addition of chives and garlic, good but not something i would order again

(new)grilled kanpachi collar, sunflower hozon, pickled rhubarb
Damn, this was the highlight of the night. The best prep of kanpachi collar i’ve had in a long time. Perfectly cooked and balanced flavors, crispy skin, and the meat was moist and softer than a sneaker full of shit. Thanks for the rec @DTLAeater

cherry tomatoes, tofu, shiso, yuzu

(new)fried oxtail, salsa seca, peanuts, chili
same dish as the fried butterball potatoes but the potatoes are replaced with fried oxtails. i preferred the potatoes.

marinated black cod, hozon, bok choy, daikon
more soft, buttery, flaky fish.


#475

yum


#476

anyone have a res for 4ppl+ coming up they don’t need, pretty please?


#477

I want pimento cheese with my bing! And oysters, we have so many oysters on the West Coast.

I wonder if Chef Tae is the one that came up with the bing concept.


#478

there are a lot of openings for tonight and tomorrow for 4


#479

David Chang does an AMA


#480

Imo this is the sleeper dish here, makes Nomad’s chicken look like a joke. It came with a chicken salad and chicken broth with morels and fava beans.
I also ordered two bings, snap peas, and pickled onion rings.


#481

agreed! the boiled chicken is so good. i prefer the chicken soup with the hand torn noodles and the morels more than the "Hainan " chicken dish. But overall a great menu item. i would order again.


#482

Fish Sauce update. on Friday the scent wasn’t nearly as strong so it wasn’t a thing they do just for fun… must have had a spill that first time.


#483

Did the chicken salad replace the chicken soup with hand torn noodles or are they serving the chicken in three courses now, rice, salad, soup?


#484

It’s been replaced


#485

That’s tragic. :frowning:


#486

Well, it is fava bean and morel season, both of which are available for a short time. I’m sure the other version will be back in winter.


#487

ohhh, that is sad. the soup was so good!


#488

The new version is pretty damn good. The broth at the end is utter perfection. I wish I had a bucket of it to bathe myself in. The salad is no joke either, chicken jus dressing. drool.

Another two dishes that popped up that were really good. They had a cold green bean prep that was tasty. The new heirloom tomato dish that took over the tofu/cherry tomato is awesome. Thai basil, stone fruit (plum/beach), tossed with the tomatoes. Perfect summer dish.

Didn’t love the market lettuce dish. Basically lettuce, grated cheese with a light dressing.


#489

Isn’t that just Hunan chicken? i love it, but it’s such a simple dish.


#490

spicy lamb
Fuck google and just bing it.

bounty bowl, green goddess, domojang
Really liked the domojamg dipping sauce, reminded me of a less spicy XO sauce.

heirloom tomatoes, plums, sesame, thao’s basils
New dish with sweet plums replacing the tofu, summer in a bowl.

boiled whole chicken, soft boiled egg, chicken skin vinaigrette, ginger-scallion rice
They changed this up for summer, instead of using the dark meat for a delicous soup with hand torn noodles and truffles/morels, they now use it in a plain, underwhelming, salad.

The rice is still good, but I won’t be ordering this again until they bring the soup back.

How i feel after eating chicken salad


#491

I’m making that tomato and plum salad. Brilliant.

I haven’t been eaten here, but it’s my favorite new restaurant.