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T H E A T R E

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A Professional Theatre

Hifartous Comedy

I Hate Hamlet A Chinese Place

by Paul Rudnick

February 9 - March 5

The ghost of
John Barrymore
returns to coach
a young star
in the role
of a lifetime!

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"A definite

crowd-pleaser"

—Associated
Press

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FOR TICKET
INFORMATION CALL
MEADOW BROOK
THEATRE
(810) 377-3300

Presented with
the generous
support of

Amk

77C.K.E•44.-

(810) 645-6666

michigan council for
arts and cultural of tirs

HUDSON'S, HARMONY HOUS
& BLOCKBUSTER MUSIC

r

SEEN AT MARVIN'S

DR. MORRIS MINTZ & GINGER MINTZ, Grandchildren ALLISON, Age
124 JENNA, Age 10, From Boston; VERONIQUE PRIEUR From Angle!,
France, Student at University of Michigan; CHRIS OSGOOD, Detroit Red
Wings Goalie; ADAM BROWN & J.J. MORSE; RABBI ERIC KROHNER;
SCOTT RASKIN & 8-Year-Old Son MATTHEW from Atlanta; HERMAN
YAGODA, Marvin's Uncle & Owner of McVee's on Grand River; MIKE
ALBERT, Owner of Albert's Hamburgers, also on Grand River.

SALES • RENTAL • SERVICE
VIDEOS & PINBALLS
HOME OF
WE HAVE BLACK &
THE POG
WHITE AND COLOR
MACHINE!
PHOTO BOOTHS

fOR 4 FREE QUA

THIS AD

Expires

2/2/95

I Coupon
Per
Person

31005 ORCHARD LAKE RD. BEHIND F&M SOUTH OF 14 • 626-5020

MON.-SAT. 10 TO 11, SUN. 12 TO 9

Li"

IS 111111000l0

31 "rnIR 8

0000"RIB TICKLING GOOD ". 0.
WERE NOT JUST ANOTHER
BAR-B-QUE!"

"

Wide variety of Sandwiches,
Luncheon and Pasta Specials

HAPPY HOUR MON.-SAT 3-6 PM

RESTAURANT & BAR
Dine In • Carry Out • Catering

84

WEST BLOOMFIELD
6676 Orchard Lake Road At We Bloomfield Plaza (North Side) South Of Maple

851-4250 • Fax 851-7871

With A Flair For Fish

DANNY RASKIN LOCAL COLUMNIST

E

yen our answer-all gal at
The Jewish News, Associ-
ate Editor Elizabeth "Tell
Me Now" Applebaum, prob-
ably couldn't answer this one ...
How does a certain Chinese
restaurant in town sell more
white fish than just about any
seafood house around?
And tell me, Elizabeth, where
does a Chinese gent come off
serving 17 different styles of
white fish? ... Who does he think
he is, Ghengis Khan, whose fin-
ger-snapping got just about what-
ever he wanted, even white fish
any way? ... Betcha ol' Ghengis
never thought of 17 ways to have
them prepared, though.
Hoa Kow of West Bloomfield
on Orchard Lake Road at the far
north side of Crosswinds Mall,
just past Lone Pine Road, serves
over 1,000 pounds of whitefish
per week during the months of
May, June and July ... The count
presently is 120 pounds a day
(approximately 800 weekly) ...
Not too shabby a fish customer
for its supplier.
To top it off, owner Gene Woo
not only prepares whitefish 17
different ways, but is on the verge
of adding even more concoctions
with the delicious free-style
swimmer ... He is thinking all
the time, coming up with food
treatments folks don't see any-
where else.
You won't find Norwegian
salmon at too many Chinese
restaurants ... especially salmon
lo-mein, stir fried with a variety
of Cantonese vegetables and noo-
dles, $12.95 ... Do you like green
beans? ... How about some beef
and green bean saute, where the
beef is gently sauteed with gar-
den fresh green beans, $9.95.
Another big customer favorite
is chicken and mushroom saute
of white meat with a variety of
mushrooms, $8.95.
All are prepared either Can-
tonese or Szechuan-style.
How Kow of West Bloomfield
isn't a gourmet restaurant ... Yet
it has items like honey glazed
walnuts and shrimp stir fried
with a touch of garlic that you
won't find at too many places,
$10.95.
It is no Johnny-come-lately ...
Hoa Kow has been a part of
Michigan restaurant history
since 1955, when the original lo-
cation was opened in Oak Park.
People have had love
affairs with Chinese cuisine for
years ... Oriental spots continu-
ally sprout up ... However, only
a selectfew can lay claim to
being among the first in various

fields of Chinese culinary dining.
Eugene Fu, Gene's great un-
cle, first introduced Cantonese
cuisine to the Detroit area palates
at his King Fong's on Dexter and
Kow Kow on West McNichols ...
Gene's dad, Dan Woo, assisted
his son in opening China Clipper
on Grand River in Detroit in 1950
after coming here from Canton,
China.
Even Gene's grandfather, Gay
You Woo, who also worked as a
chef in Detroit, played a signifi-
cant roll in the family's success,
teaching Gene's wife, Ruby, how
to make whitefish and other

es ... a complete menu of them ...
Cantonese, Mandarin and
Szechuan ... but house special-
ties have a gifted flair for exotic
seafood entrees ... Like jan lung
harr, a steamed lobster dish pre-
pared Cantonese style; bok suey
yee, steamed whole pickerel
(when available), with a special
sauce and ginger, $13.95; harr
yen tofu, sauteed shrimp with
tofu, green peas, carrots, broccoli
and a touch of garlic, $11.15;
Hoa Kow of West Bloomfield,
opened in 1992, seats 180 in three
rooms with modern decor that be-
lies Hoa Kow's rich culinary his-

How Kow's Gene Woo.

American dishes ... But it was
Gene who took it even further,
originating many of the unique
whitefish dishes on the Hoa Kow
menu.
Hard to believe, I thought it
had been around forever, but
Gene says that in 1970, he and
dad, Dan, were the first ones to
come out with Chinese combina-
tions, followed, naturally, by
every other Chinese restaurant
around ... There were no other
Chinese restaurants in the De-
troit area serving the numbered
combos ... Gene and Dan had five
at first ... now at Hoa Kow of
West Bloomfield there are 15 or
more.
In 1981, Gene introduced sil-
ver noodles to the Detroit tele-
vision audience on Jack
McCarthy's former Friday Feast
over Channel 7 ... The competi-
tion has always been quick to
copy his cutting edge recipes.
Sure Hoa Kow of West Bloom-
field has traditional Chinese dish-

tory ... It has original paintings
by contemporary Chinese artists.
... Gene's former spot in Oak
Park only seated 90 ... His Chi-
nese buffets in West Bloomfield
are also big favorites ... Lunch,
Monday-Friday, 11:30 to 2; din-
ner Monday-Wednesday, 6 to 8.
In China, especially Hong
Kong, it's common to see small
tents on sidestreets with seating
at about five or eight tables and
no restaurant kitchen ... The
only license needed is to sell ...
Chin Qui Hu had his tent in Can-
ton when Gene met him and
brought Chin to work at his new
restaurant in West Bloomfield ...
Dan was in Hong Kong when he
hired Pan Deng Coi and Gene
signed papers for him to work at
Hoa Kow's new place ... Anoth-
er chef, Mon Sun Lee, has been
with Gene and Dan over 20
years.
Imagine going into a Chinese
restaurant and being among the
minority in eating Chinese food

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