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| - So being Taiwanese and with the cuz visiting, we decided to opt for trying out this joint. I had seen the review on Phoenix New Times and was intrigued... plus stinky tofu anywhere warranted at least a try. We hit this place up and our first impression of the store front was that it was kind of empty... granted the location wasn't optimal in a deadish plaza, but it's cool. I'm more of a food quality critic than a mood quality one anyways.
We were seated right away, but I can tell you right off the bat, that much like most Chinese places, you didn't come for the service. The waiter was very meh and the service he provided was meh as well. Not a problem as in my mind, meh service equals meh tip so it was no strain on my back.
Cuz and I ordered a variety of selection to get a broad taste of what Henry's had to offer:
Stinky Tofu with Garlic Kimchi
Wonton in Chili Sauce
Steamed Pork Baos
Chef Henry's Beef Noodle Soup
Azuki Manju
Stinky Tofu with Garlic Kimchi - 3/5
The tofu was indeed a decent stinky, but not stinky enough for me I'm afraid. It had good flavor and the garlic soy based sauce that was drizzled on it was tasty, but just didn't pack the punch for a Taiwan native such as myself. I had a feeling that it was stinked down for the AZ crowd; understandable but made for a lackluster appearance. The garlic kimchi was made culturally correct: pickled cabbage (as opposed to Napa that Koreans use), but it wasn't garlicky or vinegary or spicy enough for me. In fact, it was kind of bland. Usually, it's a bit of a palate cleanser with the stinky tofu but in this case, I felt like I was just eating crunchy flavorless cabbage. Brought the dish down 1 star.
Wonton in Chili Sauce - 4/5
The wontons were delicious and I believe had more than just ground pork in them. It looked like possibly Mu-Er (a type of fungi) and it gave the wontons great textural taste. It had great visual presence with plenty of cilantro and the perfect blend of garlic and peanut. However, the lack of spicy punch that should accompany this dish was a little disappointing. Even after asking for additional chili oil to add, it didn't get any spicier. Thus the 4 stars.
Steamed Pork Baos - 5/5
Worth, worth, worth. Yes, this is no Din Tai Fung, but it was pretty damn tasty. Skin was a little thicker than you would find at Din Tai Fung, but the pork, the soup that poured out when you bit in, definitely way beyond my expectation for a place in AZ. If this was California, I'd probably give it 4 stars, but I'm not about to fly to Cali just to eat steamed pork baos, so I'll take what I can get and tell you this is WORTH. I only wish they gave us some julienned ginger and vinegar to eat, because that is definitely the way to eat these.
Chef Henry's Beef Noodle Soup - 5/5
The noodles were definitely hand-made with great texture, the beef was tender, the soup delish... everything screamed authentic. I must admit that my mama can make it better, but my mama ain't here so this is worth ordering and eating for those who don't know the godliness of Taiwanese Beef Noodle Soup. Try it. You will find that nobody makes soup noodles better than the Chinese peeps.
Azuki Manju - 2/5
So, I have to say, that this was not what I expected when ordering this. It was very doughy, and not even the excellent filling could save it. I would not order this again. It was like an attempt at pan fry, but tasted like mehness and was such a disappointment for an end of a relatively delish meal. I would just forgo this dish the next time around and recommend to the restaurant that they take it off the menu. It isn't doing the restaurant any favors.
Overall, I'm excited to try other things, and will definitely be back. The only other table at the restaurant when we were there had ordered numerous rice plates that looked and smelled bomb-diggity, so Henry's is worth coming back for. If you've never eaten home-cooked Taiwanese food, this place is a gentle ease into the scene.
Rating:
Service - 2/5
Price - 3/5 (Some mismatch prices to portion for apps and dessert)
Food - 4.5/5
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