Wok cook over ultra high heat with minimal oil and no sauce and let the customers taste the "dragon's breath". Americanized Chinese food is fine but please don't drown the food in thick starchy sauces. To the owners I say please don't assume your customers are ignorant in the ways of decent authentic Chinese food. Reborn under new ownership in 2015, it now serves burger-biased. But this was a few notches below that going back to the "Chop Suey" styled food you might find in a Midwestern Chinese restaurant from the 1970's. Chop Suey is a small, dark space with high ceilings and a ramshackle faux-Chinese motif. I believe there is a place for "Americanized Chinese food". Dance Yourself Clean on Saturdays is super fun with great music. Two bars with a small, separate room at the front with big windows on the street. I then realized the "soup" container was supposed to be poured over (?!!) the dry noodles! It's obvious this place is targeting people who are not familiar with authentic Chinese cuisine. Sweet venue for live music and alternative shows. However, when I opened the noodle container it contained only noodles! The noodles were hard and shaped like a round disc with the consistency of uncooked instant ramen noodles. I assumed they made an error and gave me someone else's soup. When I got home I noticed a large soup container in the bag. I ordered their "Pan Fried Noodles" to go since there is no longer a "chow mein " on the menu. But the biggest change is believe it or not Uptown China has devolved into a "Chop Suey" styled restaurant. In 2009, Chop Suey was purchased by the same ownership as K’s Dream, a live music venue in Tokyo. Chop Suey’s booker told the Seattle Weekly that she stopped booking shows past January 20th. The prices are about 40% higher than the International District. So far, paperwork filed on the new business offers no additional clues as to when they would take over the club. This place must have new ownership because the menu is reduced to only 2 pages. From beef in deep, rich oyster sauce and chop suey loaded with sauteed vegetables to pork egg foo young, simple egg drop soup, and noodles from chow mein to chow funSeattle’s oldest Chinese restaurant, run by a third-generation owner, has been serving up long-perfected dishes since 1935.
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