Robert Sietsema's Top 10: No. 2 - 2010
Yee Kee H.K. Style
A haystack of glistening vegetables sat before me: bright green garlic chives, pungent Chinese celery, carrots, woodsy mushrooms, onions, matchsticks of fried purple taro, and onions, all of it surmounted by the snap, crackle, and pop of crispy lo mein noodles. There wasn't a smidgen of meat, poultry, or fish anywhere to be found in the Farmer Special at Yee Kee H.K. Style. This unreconstructed empire of crunch at once telegraphs not only the poverty of a Chinese farmer's life, but also its vegetable bounty—in a way I've seen nowhere else but the city's fifth Chinatown. Did I mention it's supremely delicious?