Myers + Chang in Boston’s South End

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Tea-smoked pork spare ribs

I’ve never hidden the fact that I love Asian cuisine. So if you read my post last month about my favorite Fort Point spot, Blue Dragon, then my next restaurant review should come as no surprise–and it’s another spot I thoroughly enjoyed: Myers + Chang in Boston’s South End neighborhood.

The restaurant is owned by Christopher Myers, and his chef wife, Joanne Chang (of the Flour bakery empire here in Boston). Their website describes what they do as “a funky indie diner setting offering Chef/Owner Joanne Chang and Executive Chef Karen Akunowicz’s very personal interpretation of Chinese, Taiwanese, Thai, and Vietnamese specialties.” And you know what, that’s exactly what you get.

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Braised pork belly buns

We sat at the bar the night of our visit, so we could oversee all of the hustle and bustle going on in the kitchen area. Chef Karen Akunowicz was there that night with her signature pink hair, so it was fun to see her in action. We started with a large carafe of the seasonal sangria, which was fruity and not overly potent with wine.

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Taiwanese dan dan noodles

Since I had never been to Myers + Chang before and my dining companion had, we decided to order as much as our stomachs would allow. We went with the tiger’s tears (grilled steak, thai basil, lime, and khao koor); tea-smoked pork spare ribs; cold taiwanese dan dan noodles with fresh peanut and chili sambal; braised pork belly buns with bao, brandy hoisin, and house pickles; and blackened brussel sprouts. Since the restaurant features small plate options, everything comes out as soon as it’s ready, so our dishes were a constant rotation of plates. All I can say is everything was phenomenal.

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Coconut cream pie and lime whipped cream

Everyone raves about the tea-smoked pork ribs, and for good reason. The meat literally fell off of the bone and had a unique smokiness that is very difficult to replicate. The pork buns were delightful with a super light bun and super rich pork belly inside. The brussel sprouts were blackened to the point of being burnt, and although that may sound negative, the charred leaves gave an extra crunch you don’t always get when roasting sprouts–they were some of the best I’ve ever had. I will give fair warning about the tiger’s tears: This dish was very spicy, so if you don’t like heat, I don’t recommend ordering it. But if you do like spice, the flavor is amazing and the steak was cooked perfectly.

We finished our evening off with the coconut cream pie and lime whipped cream. It was light, super creamy, and utterly heavenly. Please get this if you have a sweet tooth and still have room after eating everything else.

I would return to Myers + Chang in a heartbeat. In my eyes, Joanne Chang and Executive Chef Karen Akunowicz can do no wrong.

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