Today (02/04/24) was their last day of service. I got there at 9:30am, which put me at #13 in line. They opened a little late, and I wasn’t able to order until 11:30am. The wait was 100% worth it. Got a Hainan/frynan plate, soup, gai lan, black tea lemonade, and two zongzi to go.
I will miss this place so much, but I’m eager to see what Johnny does next.
by fotoford
12 Comments
I was there Friday and Saturday (held off today to give others a chance)
Perfect chicken
*
fingers crossed to eat chef Johnny’s food in the future somewhere else !!
The zhong were great too.
Don’t worry it’s gonna open again in a few weeks
Looks good but I looked up the menu and the hainan chicken is $19. I’d be hard pressed to dine there for those prices.
Why does it feel like this place is so poorly managed? It’s their “last day” and they were late on opening? Food doesn’t look too shabby though
I tried going to this place during one of their specified business hours about a month ago and it was closed. Was really disappointed I never got to try this place!
> opened a little late
a series of poor business decisions, like this one mentioned, is the reason they closed unfortunately. great good, bad business.
Never got to try this place but always heard praise about it. Sucks to see it leave since so many loved places are closing.
Oh man, I’m really sad to see this place go I really love the Hainan chicken there, but I didn’t love their schedule or the fact that they didn’t have it on the menu most of the time. It actually made me learn how to make the Hainan chicken so it turns out the same or better than theirs since I wasn’t able to get it there several times. I will always be grateful to Pearl River for making me realize Hainan chicken could be better than Savoy Kitchen.
What is this dish with the chicken?
I love PRD by my hot take is the fried hainan chicken was just ok. The hainan chicken is top tier, so is the char siu but, the fried was a waste of a good bird IMO.
https://preview.redd.it/g2x85qp3rtgc1.jpeg?width=1170&format=pjpg&auto=webp&s=ca351c760766e8f4c5bcac19a2ee59f9392f870d
As always, this guy shuts down his business only to reappear over few months. At this point it might be a marketing angle.
There is a reason so many restaurants fail. Running g them is hard work. It is also a specialized skill. You can be a great chef and a terrible operator. You can be a great operator and a terrible cook. The key is to have the right partners