Tossed Salads and Scrambled Eggs

Henry’s Taiwan – Chinatown-International District, Seattle

Posted on: Tuesday 25 October 2011

I’ve been feeling really homesick this month. October is a lovely time of the year in Sydney. Spring, Crave Sydney International Food Festival, public holiday long weekend, last quarter of the calendar year, countdown to the festive season. I yearn for home. My senses have been hypersensitive to the taste, smell and sound that remind me of Australia.

The GastroGnome had recommended Henry’s Taiwan and I suggested Friday lunch. I had hoped that going to Chinatown-International District would alleviate some of my homesickness.

Located near the Chinatown Gate, the original Henry’s Taiwan has a plain entrance to a small dining room. A handful of booths and tables seat about twenty and is sparsely furnished.

The laminated menu is written in traditional Chinese and translated in English. It was invigorating to read in both languages!

Each granite table has a condiments tray. Service is polite and efficient, cups of hot tea are quickly refilled.

We ordered three dishes to share. Spicy and garlicky, a plate of sliced savoury hot tendons was succulent and warming. This would make a simple meal with a bowl of plain rice to soak up the delicious sauce.

Sticky rice is Chinese comfort food. I joked with Naomi that it’s been so long since I’ve eaten it that I’ve forgotten what festival these triangular parcels are for (Dragon Boat Festival). Wrapped in bamboo and steamed, the glutinous rice was served with crushed peanuts. There were chunks of pork but absent of Chinese sausage, shitake mushrooms, and dried shrimp and scallop.

A generous portion of pan fried noodles were slippery strands entwined with bean sprouts. I slurped these with delight.

We walked by the new Henry’s Taiwan several doors down. It seemed to have the same menu but in modern décor.

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