New Hollywood Bakery's Chicken a la King and Killer Pineapple Buns
|New Hollywood Bakery's pineapple bun: Eat when warm.|
|New Hollywood Bakery.|
The 70-year-olds and I were drinking weak tea, spreading prepackaged pats of butter on our warm dinner rolls, and slowly eroding away the banks of rice that shored up pools of Hong Kong-style braises and stir-fries on the restaurant's list of $5 rice plate. It's a baked-pork-chop kind of menu, but having eaten far too much baked pork chop over the past four months, I ordered the Portuguese chicken instead.
In Hong Kong, Portuguese chicken is braised with milk and coconut milk, then covered in grated coconut and broiled, but here it was stir-fried with red bell peppers, mushrooms, and onions, a little milk and curry powder tossed in at the end to form a pale yellow cream sauce. Take out the curry powder and substitute canned mushrooms for fresh, and the dish could have doubled as my mother's chicken a la king, which she ladled over a nest of La Choy fried noodles. A Portuguese-Cantonese fusion dish rejiggered to resemble an Orientalized American classic: pretty much the culinary equivalent of Disney World's "It's a Small World After All" ride.
New Hollywood Bakery: 652 Pacific (at Columbus), 397-9919.