pom couscous

pom steak

Myers + Chang

by Kitty Kaufman
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changmyers 1We're at the popular "funky indie diner with interpretations of Chinese, Taiwanese, Thai and Vietnamese specialties." It's Myers + Chang in Boston's South End, a place we've been wanting to try. Friendly help seat us at a sunny table overlooking Washington Street. It's cozy, evoking a nice diner, and we like the zippy tunes. The bar shows lots of sake and Asian teas.

I'm up for Chinese chicken salad which now makes all other salads with mayo ho-hum. Who doesn't love cashews, orange and crispy wontons piled high with citrus vinaigrette? It's nuo'c cha'm sauce with heat. Our wait person is pointing out which items are three star, meaning really hot. The health coach wants Thai chicken salad with lemongrass, mint, cilantro and rice noodles tossed in fish sauce and lime dressing. This one has toasted rice, nothing like breakfast cereal because it's very crunchy. Both salads carry one-star heat and they're just hot enough to be fun.

Another visit for weekend dim sum and we opt for the bar. Dandan noodles, slippery with spicy peanut sauce and tossed with pickles, play nice with everything. Fried tofu squares, crisp and low-heat, come with fiery garlic aioli. Peppery Brussels sprouts steal our hearts and we agree charred bok choy in ginger is a keeper. Tightly wound rice paper rolls are a good counterpart to everything hot and spicy. It's heat we can live with although there is some discussion about calling the fire department.

changmyers 6Dim sum starts with Asian pickles and sweet potato chips. There's green papaya slaw, fried egg bánh mì, two-star crisp calamari, and three-star spicy tofu. Small bites: chicken congee, chicken wings, carrot ginger soup, egg custard with mushrooms, fried eggs with genmai (brown rice), nasi goreng (fried rice) and spring rolls.

Dumplings come with edamame and mustard greens, shrimp or Mama Chang's pork (it's sad I didn't see this until now).

On the way out the manager stops us since we're the only ones taking pictures. He says independent, locally-owned shops are choice after you've "trained" in a chain setting.

I remember back when owner Joanne Chang-Myers met Chris Myers as a Harvard-educated pastry chef at his restaurant Rialto. She recently opened her fourth Flour bakery in Back Bay. Her latest book Flour, Too follows 2010's Flour with recipes for "easy at-home eating."

Myers + Chang
1145 Washington St (South End)
Boston MA 02118
(617) 542-5200 

 

Kitty Kaufman is a Boston writer at  http://www.corp-edge.com.

Myers + Chang on Urbanspoon

Comments   

+1 #6 Kitty Kaufman 2013-06-03 06:50
Thanks, Paul. Thanks, Vince, Asian. Dot, after 50-odd years, we're going to get you to spell your new last name right.
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+1 #5 Paul 2013-06-02 20:20
Great spot, great food. Highly recommended. Good article too.
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+1 #4 Vince Ciotti 2013-06-02 08:12
Great article - makes my jealous of Oriental chow as we have far too much Mexican cuisine out here in Santa Fe.
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0 #3 Kitty Kaufman 2013-06-01 09:32
You are so right. Don't my colleagues conjure up the best recipes! They are creative and they are real photographers.
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+1 #2 Dot Kaufnan 2013-06-01 08:25
We live in Denver, CO. Going out to dinner is
a fun, but none of the dishes served
here are comparable.to those described on
"One for the Table."
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+1 #1 Dot Kaufnan 2013-06-01 08:11
In these articles I can imagine myself out
to dinner and enjoying one of the delicious
dishes described.
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