The result was keep. Doczilla Ohhhhhh, no! 05:58, 16 June 2024 (UTC)
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Highly unlikely to pass the
WP:10YEARTEST (and
WP:SUSTAINED). Content which isn't related to the song isn't substantial enough to merit a stand-alone article. –
Hilst
[talk]
15:50, 31 May 2024 (UTC)
Hilst
[talk]
15:51, 31 May 2024 (UTC)
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks,
Doczilla
Ohhhhhh, no!
07:54, 8 June 2024 (UTC)
The review notes: "We do that now at the New Ho King, owned by Howard Wong (and his nephew Albert Wong) who once worked in his father's Rose Garden Cafe in Moose Jaw, Sask., a city where, in fact, writer Fred Wah's grandfather also cooked. The New Ho King's menu covers cooking from various regions of China, but more than anything, customers know it's grounded in Cantonese cuisine as familiar as an old friend. We remember the original Ho King on Dundas St. at Larch St., a tiny block east of Spadina Ave. There we'd pick at periwinkles in black bean sauce at 3 a.m. But 10 years ago, it closed its doors. Then in 1996, there was news. It had resurfaced on Spadina Ave. under new owners, but with their friend, original chef/owner Tom Quan, at the wok."
The review notes: "It is quite simple, not high-end dramatic. But servings are large, and few Cantonese kitchens are cooking with such accomplishment and light touch, while leaving an equally light trace on the wallet."
The review notes: "Our Chinese food restaurants should be open for delivery after the bars close, and this inexpensive Spadina Avenue Cantonese greasy spoon is as good as we've tasted any hour of the day. The pork chow mein ($6.95) is crunchy and the stir-fried noodle is wet, dripping with a tangy black bean sauce chock full of beef and bean sprouts Perhaps the General Tso chicken ($8.50) left something to be desired; a harder fried outer coating might have provided a sharper contrast with the white chicken meat, but this restaurant is a revelation—the only way to improve it would be to include a 3:05 a.m. helping of cold tea with its lightning-fast delivery."
The review notes: "1. New Ho King. 416 Spadina Ave. Everybody knows this late-night spot feeds the drunks till 5 a.m. (see our cold tea story on Page 13), but few know that you actually don't have to endure a room filled with club-land loudmouths to get your fix of chow mein. The better alternative: Go home and call for delivery. You can get your fried rice in the comfort of your living room as late as 3 a.m. on weekdays and even later on weekends."
The book notes: "Even on a Sunday night you could be lined up outside the door for this place. New Ho attracts all ages until the wee hours of the morning. There's an unbelievable selection of Chinese and Cantonese dishes, all served very fresh at reasonable prices. Don't forget to try the hot & sour soup ($5) - excellent and they don't skimp on the shrimp. Other favs include the General Tso chicken ($7.95) and the eggplant and shrimp with garlic sauce ($8.50). A worthwhile stop in downtown Chinatown."
The article notes: "It might not be the most cutting-edge Cantonese kitchen on the Avenue but New Ho King is certainly one of the most popular as the lengthy lineups after last call will attest. To handle the crowds, NHK has moved into much larger and far swankier split-level digs three doors away. ... The food’s the same as it ever was, a little bit too salty and verging on over-cooked. Like that matters at 3 am?"
The article notes: "Caught in the middle of this culture-consuming rivalry is New Ho King, an unassuming restaurant in Toronto’s Chinatown. The restaurant, which has served dishes like hot-pot grouper and tofu, and sweet-and-sour pork with pineapple to Torontonians for nearly 50 years, was briefly name-checked in “Euphoria.”"
The article notes: "New Ho King, which has operated in the city’s Chinatown for nearly five decades, is still grappling with the newfound fame. Until recently, its tables would be sparsely populated on weekday evenings, picking up pace on the weekends as late-night crowds wandered in. But on a Thursday evening, a line snaked out the door as diners clamoured for a table. Passersby stopped outside the pink glow of the restaurant’s neon sign and posed for photos. ... Neither Lamar nor Drake specify which rice dish diners should order from the 14 menu options: the most popular is the Ho King Special Fried Rice, a mix of shrimp, pork, eggs, peas and lettuce."
The article notes: "At 410 Spadina Ave., in the heart of Toronto’s historic Chinatown, New Ho King is a go-to spot for authentic Chinese food and late-night eats."
The article lists five dishes.
The result was keep. Doczilla Ohhhhhh, no! 05:58, 16 June 2024 (UTC)
[Hide this box] New to Articles for deletion (AfD)? Read these primers!
Highly unlikely to pass the
WP:10YEARTEST (and
WP:SUSTAINED). Content which isn't related to the song isn't substantial enough to merit a stand-alone article. –
Hilst
[talk]
15:50, 31 May 2024 (UTC)
Hilst
[talk]
15:51, 31 May 2024 (UTC)
Relisted to generate a more thorough discussion and clearer consensus.
Please add new comments below this notice. Thanks,
Doczilla
Ohhhhhh, no!
07:54, 8 June 2024 (UTC)
The review notes: "We do that now at the New Ho King, owned by Howard Wong (and his nephew Albert Wong) who once worked in his father's Rose Garden Cafe in Moose Jaw, Sask., a city where, in fact, writer Fred Wah's grandfather also cooked. The New Ho King's menu covers cooking from various regions of China, but more than anything, customers know it's grounded in Cantonese cuisine as familiar as an old friend. We remember the original Ho King on Dundas St. at Larch St., a tiny block east of Spadina Ave. There we'd pick at periwinkles in black bean sauce at 3 a.m. But 10 years ago, it closed its doors. Then in 1996, there was news. It had resurfaced on Spadina Ave. under new owners, but with their friend, original chef/owner Tom Quan, at the wok."
The review notes: "It is quite simple, not high-end dramatic. But servings are large, and few Cantonese kitchens are cooking with such accomplishment and light touch, while leaving an equally light trace on the wallet."
The review notes: "Our Chinese food restaurants should be open for delivery after the bars close, and this inexpensive Spadina Avenue Cantonese greasy spoon is as good as we've tasted any hour of the day. The pork chow mein ($6.95) is crunchy and the stir-fried noodle is wet, dripping with a tangy black bean sauce chock full of beef and bean sprouts Perhaps the General Tso chicken ($8.50) left something to be desired; a harder fried outer coating might have provided a sharper contrast with the white chicken meat, but this restaurant is a revelation—the only way to improve it would be to include a 3:05 a.m. helping of cold tea with its lightning-fast delivery."
The review notes: "1. New Ho King. 416 Spadina Ave. Everybody knows this late-night spot feeds the drunks till 5 a.m. (see our cold tea story on Page 13), but few know that you actually don't have to endure a room filled with club-land loudmouths to get your fix of chow mein. The better alternative: Go home and call for delivery. You can get your fried rice in the comfort of your living room as late as 3 a.m. on weekdays and even later on weekends."
The book notes: "Even on a Sunday night you could be lined up outside the door for this place. New Ho attracts all ages until the wee hours of the morning. There's an unbelievable selection of Chinese and Cantonese dishes, all served very fresh at reasonable prices. Don't forget to try the hot & sour soup ($5) - excellent and they don't skimp on the shrimp. Other favs include the General Tso chicken ($7.95) and the eggplant and shrimp with garlic sauce ($8.50). A worthwhile stop in downtown Chinatown."
The article notes: "It might not be the most cutting-edge Cantonese kitchen on the Avenue but New Ho King is certainly one of the most popular as the lengthy lineups after last call will attest. To handle the crowds, NHK has moved into much larger and far swankier split-level digs three doors away. ... The food’s the same as it ever was, a little bit too salty and verging on over-cooked. Like that matters at 3 am?"
The article notes: "Caught in the middle of this culture-consuming rivalry is New Ho King, an unassuming restaurant in Toronto’s Chinatown. The restaurant, which has served dishes like hot-pot grouper and tofu, and sweet-and-sour pork with pineapple to Torontonians for nearly 50 years, was briefly name-checked in “Euphoria.”"
The article notes: "New Ho King, which has operated in the city’s Chinatown for nearly five decades, is still grappling with the newfound fame. Until recently, its tables would be sparsely populated on weekday evenings, picking up pace on the weekends as late-night crowds wandered in. But on a Thursday evening, a line snaked out the door as diners clamoured for a table. Passersby stopped outside the pink glow of the restaurant’s neon sign and posed for photos. ... Neither Lamar nor Drake specify which rice dish diners should order from the 14 menu options: the most popular is the Ho King Special Fried Rice, a mix of shrimp, pork, eggs, peas and lettuce."
The article notes: "At 410 Spadina Ave., in the heart of Toronto’s historic Chinatown, New Ho King is a go-to spot for authentic Chinese food and late-night eats."
The article lists five dishes.