For starters, I now know not to trust Zach with measurements (bet his wife could have warned us about that *ZING*). Theres nowhere near a “7th” of fat on this thing (unless he meant maybe calorie wise…). My pig is a band of darkmeat, a small layer of fat, a band of lighter meat (I checked a few times, its meat not fat), a small layer of fat, and an awesomely crispy layer of skin. Next time I think I’ll cut off all the skin and save it for last.

I did also get a few pieces of cartilege, but nothing my god-given molars couldn’t dispatch with. I routinely clean off ribs or wings where theres nothing left but bone (the crunch nibs of cartilege at the end are the other best part!)

Kar Won is great. I didn’t think they made chinese food like this in midtown. I thought you had to go to chinatown for this. It reminds me of the chinese food I had at my friends’ houses growing up.

For starters, I now know not to trust Zach with measurements (bet his wife could have warned us about that *ZING*). Theres nowhere near a “7th” of fat on this thing (unless he meant maybe calorie wise…). My pig is a band of darkmeat, a small layer of fat, a band of lighter meat (I checked a few times, its meat not fat), a small layer of fat, and an awesomely crispy layer of skin. Next time I think I’ll cut off all the skin and save it for last.

I did also get a few pieces of cartilege, but nothing my god-given molars couldn’t dispatch with.

Asians are simply the Jews of the orient

let’s just say customer service is not their strong suit

“You pay me now!”