Cheap Eats 2013: Hong Kong Palace

Quick reviews of ethnic cuisines you can experience for less than $25 a person, tax and tip included.


In the world of ethnic eats, Liu Chaosheng is a Wolfgang Puck-like impresario, a man of many restaurant concepts, including a hot-pot place in Merrifield (Uncle Liu&rsqo;s) and a Szechuan joint in Rockville (China Jade). We’re partial to this spot, which, name aside, is full-throttle Szechuan, from a bowl of peppery dan-dan noodles to a warming cumin-laced lamb to a scorching mapo tofu drenched in chili oil.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.