| rev:text
| - At 1 P.M. on a Tuesday, I was greeted just inside the front door by the remnants of a previous diner's lunch, which didn't have quite the same appeal as those rubber food replicas formerly displayed by Japanese restaurants in more cosmopolitan cities.
Making my way past clean but empty tables and booths to the counter, I was almost greeted by the woman seated there who was shelling and munching what looked like black beans while watching Chinese soaps online. It used to be just a radio; isn't tech grand? Except, of course, when it coughs up 70 MILLION sets of personal information to hackers.
I say "almost greeted" because as she looked up with a half-smile to acknowledge me, my attention was diverted by the appearance of who I'll assume was the designated order taker. She offered a similar warmth and was extremely efficient in taking my pre-considered menu choice. Good Service-Check. Good vibe-Check.
With my lunch special take-away in hand in less than 5 minutes, things were off to a great start, and with the spicy aroma filling the cab of the trusty Ranger pickup,my expectations were in line with the reviews I'd read.
My litmus test for valley Chinese is Pork with Garlic Sauce, although, in order to avoid any "no substitution" controversy, I went with the chicken, as shown on the chicken-heavy menu. (limited lunch special version)
In the 90's, it was Hong Kong Gourmet House on McDowell, with their garlic sauce being dark,complex,rich, and delicious; amid rave reviews by co-workers I'd favored with a taste.
Tasty House, you missed the mark by a mile. While the veggies were indeed truly fresh and colorful and generous, where was the "Tasty"? The spicy aroma I mentioned earlier had departed completely, as though it had been sprayed inside the bag for effect. Everything, including the frighteningly pale chicken, was steamed, not seeing a wok at all, where the melding of flavors is supposed to occur.
Yes, you have a selection of steamed offerings, but that's not what I ordered or expected. Where is the sear on the chick? Where is the tender-crisp to the veggies, instead of the" 3 seconds past raw" you presented? Add to that a weak,sweet, uninspired "garlic sauce" acting as merely an overlay, rather than a component of a whole, and you just lost me. The red pepper flakes showing in the thin sauce failed to merit the "Hot" designation on the menu.
The Pork Fried Rice had all the right ingredients but was dry and devoid of the smoky infusion only a properly hot wok can impart.
Based on previous reviews, I'd guess Tasty House can put out some satisfactory dishes. And yes, everything was notably fresh. I'm just tired of having to make concessions to people I'm giving my money to.
Quality,portion, price - all good
Correct preparation, inspirational sauces - not this time.
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