Archive for 'BBQ Unlimited #2'

BBQ Unlimited #2 is the Chinese Roast Pig Answer to My Prayers


The very first post on Midtown Lunch: Los Angeles was khao soi (very fitting if you ask me) but do you know what the very first Midtown Lunch of all time was?  The one that kicked off this under $10 fat face stuffing nonsense almost 6 years ago in NYC?  It was Chinese food.  And not just any Chinese food, but possibly one of the most perfect Chinese lunch spots of all time.  The place was called Hing Won, and it featured a groundbreaking to me at the time two line system.  The left line was filled with mostly white people in suits, selecting Panda Express style orange chicken and egg rolls using the time tested method of menu ordering known as the finger point.  The second line was mostly Asian people, ordering from a bilingual menu of Chinatown style roasted meats, soups and noodle dishes featuring stuff like sichuan pickles and bitter melon.  Nothing over $7 (at the time), everything delicious.  And when they added Roast Pig over rice to the menu, it might have been the best day of my lunching life.  (And yes, there is a difference between char siu roast pork and roast pig.)

Head into Chinatown or the SGV and these places might be everywhere.  But for an eater trying to keep my lunches centralized, I would gladly cut off my Chinese food pointing finger for a Mid City equivalent to Hing Won.  Beef rolls from 101 Noodle are nice.  And I’ve had a few decent meals at Hop Woo.  But where’s the roast pig over rice?  Hell, I’d even settle for a decent roast pork over rice.  So when I saw Eater’s “Best Chinese Food Outside of the SGV” post last month I got super excited. Could the answer to my prayers be contained within?   I was a little concerned that Hu’s Szechuan made the list (the place is down the street from my house and kind of terrible), but the description of BBQ Unlimited #2 on Melrose in East Hollywood sealed the deal:

“A picture perfect hole-in-the-wall [with] steam baos for less than a $1, Cantonese style noodle soups, and cheap char siu pork that’s actually roasted.”

I’m there.

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