Anthony Bourdin: Place like Hop Kee still feature the never ending teapot, the egg rolls and certain other classics of that day, so we doing as old schools Cantonese?

Chris Cheung: It’s old school Cantonese. It’s one of the few left actually. Just all of China Town use to be maybe 90% Cantonese restaurants.

Anthony Bourdin: Chris Cheung chef at China One in Manhattan grew up in China Town was been frequently Hop Kee his whole life. They still got the good old stuff at this place the gluey full Cantonese I can't help but be sentimental about it.

But we always suspected the urban legend about the secret menu turns out to have been true all along. A whole others selection stuff was not even mentioned to none Chinese client tell on the assumption that we just wouldn’t like it.

Right, I mean the story was it there were two menus?

Chris Cheung: Yeah, that’s basically—well, a lot of us in China Town we don’t know all of the menus but it it’s like one menu and then one phantom menu.

Anthony Bourdin: Putting the phantom then you decide for a moment I stick with the unbarring 1950’s or early 60’s crèche of a line up from my childhood, this standard quite over the pass.

Let see, we’re going to have the wanton soup, got to have the egg roll, got to have some barbeque spareribs with fried rice and some punching pork. I think that pretty much covered the water front there.

Chris Cheung: Okay.

Anthony Bourdin: First stop wanton soup.

You know its funny, I mean I just near with this kind of old schools stuff but you know this isn't bad it taste good. You know, I happen to like MSG by the way.

Chris Cheung: There you go.

Anthony Bourdin: Oh man they got. It’s like take to see your grandma. Well, this is my first egg roll in over 30 years.

Chris Cheung: All right, cheers man.

Anthony Bourdin: Cheers.

Chris Cheung: All right. How it turn there?

Anthony Bourdin: Perfect, it had turned well. Then of course got to have pork fried rice, spareribs, electric colored and shiny sweet and sour pork this was once all I knew with Chinese food.

Chris Cheung: The Chinese food has a bed wrap for cornstarch ladling sauces, you know floppy and think. Now you’re looking at one right now but its cornstarch, you know, now do you hate it because it’s got cornstarch in it?

Anthony Bourdin: No, I have a sentimental attachment to it obviously. Oh that’s delicious. Where the trip down memories I know. What happen if that never goes away.