Comments on: Downtown Lunch: Excellent Pork Chop House

By: Jamie

Jamie — Mon, 11 Aug 2008 18:38:04 +0000

doyers st is such an adventure. tasty tasty pork chops. have to disagree about the wontons in spicy oil. they were absolutely amazing. so fresh tasting and flavorful. they just weren’t your typical wonton presentation.

By: Kazelnze

Kazelnze — Thu, 03 Jul 2008 13:00:04 +0000

Hi webmaster!

By: Lisa

Lisa — Wed, 04 Jun 2008 18:23:44 +0000

Just came back from here. Totally happy about the pork chop over rice. Wasn’t thrilled with the wontons in spicy oil, however.

By: Josh

Josh — Fri, 23 May 2008 18:08:44 +0000

What really makes the pork chop over rice (or with noodles) great is the taiwanese style pickled cabbage. Notice that chopped up light green stuff to the left of the noodles? The combination of the pickled cabbage, along with rice, minced pork, and pork chop on one spoonful, is amazing. The Excellent Pork Chop House usually gives you a generous portion of pickles too.

By: danny

danny — Fri, 23 May 2008 17:08:36 +0000

I love that place! Pork chop on rice is the best in chinatown! Their style is distinctly different than other places. It is not a pork chop that has an outter crust, but it is usually freshly made and the spice combination makes it super delicious.

By: Yvo

Yvo — Fri, 23 May 2008 15:53:25 +0000

PS Yea the pool of oil in the picture is so pretty =P so yes your porkchop is covered in something. haha. I’d still eat it!

By: Yvo

Yvo — Fri, 23 May 2008 15:52:50 +0000

$2.20 wow that’s crazy.
Just a note, I’m sure you realize this and are just quoting off the menu, but in no way, shape or form is that lo mein. If Excellent Pork Chop House is Taiwanese, I THINK that type of noodle is called e-mein.

By: Mamacita

Mamacita — Fri, 23 May 2008 14:20:59 +0000

Muummmmm…. perfect porcine pleasure….

By: Dave Cook

Dave Cook — Fri, 23 May 2008 13:24:02 +0000

A friend from Taipei once told me that Excellent Pork Chop House is named for a famous restaurant in his hometown, and that the featured item is far better at the original. That has to be some dynamite pork chop, because the version down on Doyers is very good by me. I prefer the version over rice:
http://www.eatingintranslation.com/2007/10/excellent-pork-.html
For readers who are staying in the city this weekend, the annual Passport to Taiwan festival will be held on Sunday in Union Square:
http://www.eatingintranslation.com/2008/05/food-friendly-3.html