Din Ho Chinese BBQ Pork, fish and duck: A barbecue joint with a Chinese twist By Dale Rice American-Statesman Restaurant Critic Thursday, July 12, 2001 The pig's head, orange-red from neck to snout, sat on a metal tray on the edge of the steam table. Similarly colored duck carcasses hung overhead. All it took was one glance to the left, where the barbecued meat awaited the cleaver, to know this was no ordinary Chinese restaurant. It was Din Ho Chinese B.B.Q., a place I had heard about from several local chefs. It's a large restaurant with extensive offerings (more than 200 dishes), although there are none of the typical appetizers -- such as egg rolls or fried dumplings -- on the menu. The delightful chicken-corn-crab soup ($4.95), made with a moderately thick broth that contained bits of minced chicken, crab and kernels of corn, had a distinct sweet corn flavor. The bowl was large enough that it filled our cups several times over the course of dinner. The barbecued pork and roast duck plate ($7.25) held thinly sliced pork and thicker chunks of duck, both of which were flavorful. Although the pork was lean, the duck was substantially fatty with little meat. The crispy fish with brown sauce ($14, the market price for a medium fish) featured an entire tilapia that had been fried. While it required a deft touch to extract the fish from the bones, it was worth the effort. A delicious vegetable dish, long stems of sauteed Chinese broccoli ($6.20) were cooked with ginger in a light sauce. Since the dishes arrived in no particular order -- with several minutes between each -- it would seem that a family-style meal (rather than individual selections) is the best way to enjoy Din Ho. And dinner there is enjoyable. My impressed sidekick returned with friends a few days later to introduce them to Din Ho. You may contact Dale Rice at drice@statesman.com or 445-3859. | ||||
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