WAH, SMELL GOOD

Naturally, it didn't offer either cuisine. The American Peking Restaurant (美利堅京菜), in Wan Chai on Lockhart Road (灣仔駱克道20號地下), served what was essentially a huge menu of Canto standard restaurant dishes with an emphasis on 1950's fine dining.
Fried appetizers. Fried main courses. Sweet'n sour. Potstickers.
Hugely popular with the expats.

Seeing as expats are usually drunken Aussies, one was hesitant. Drunken Aussies are a plague very common in tropical Asia, and no amount of common sense or penicillin deals with that effectively. Just give it more Fosters till it passes out.

The travelling Dutch, English, and Germans are nearly as beer sodden.
Americans do shots and pick fights.


Dang, makes me wish now I had gone there.
It might have been very exciting.


It closed in 2018.

Among the popular items there were various dishes served on a sizzling iron platter with sauce or gravy poured over at the table, a very dramatic presentation which always smells wonderful from two or three tables away. There are a few restaurants here in SF that do it also. Teppanyaki (鐵板料理，鐵板煮食) is originally Japanese semi-western food, which caught on in a minor way, and is visually appealing and dramatic.
However, it often looks better than it is.

Two chachanteng where I eat occasionally do it. I love the fragrance of meat, onions, grease, and gravy when someone else has it, but really it isn't that good, and people order it probably because of the smell, theatricality, and as a special treat.

It's almost pointless without observers.


Sometimes other diners have food that when it comes to their table prompt one to think that that is what one should've requested oneself. Next time. And mentally that spurs one to go there again, even though one doesn't remember to get that dish.
One was subconsciously primed.

I still remember the porkchop someone else had two years ago.
It looked absolutely beautiful and delicious.
But I've never ordered it.



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