Some customers did not eat at the restaurant but arrived with pails to be filled with food. Then of course the low price is what attracted many customers to try dishes such as pineapple chicken, chow chop suey, youkaman, chowman, hoi shum, sing ghee, boung gwee, sang ho – all served with unlimited quantities of rice and tea. If they desired they could get into a pidgin English “conversation” with the chef. Diner’s were often surprised at the cleanliness of the kitchen. Patrons were allowed to enter the kitchens if they wished to see how food was prepared. The owner would then watch and laugh as the hapless customer usually failed at using the chopsticks. The proprietor of any authentic Chinese restaurant would be happy to show any customer the proper use of chopsticks. The Tribune reporter discovered a Chinese cook could perform miracles with food, and would turn out as tasty as any French chef could produce. But by 1901 the New York Tribune reported that Chinese restaurants owned and operated by Chinese had expanded to uptown. Up until the late 19th century Chinese restaurants were found primarily in Chinatown. After nearly eight decades in business, Port Arthur closed forever around 1975. Lunch was 35 cents and dinner was 55 cents. Restaurant critic George Chapell noted in The Restaurants of New York (1925, Greenberg) that Port Arthur’s “carved screens and golden dragon-work make it a splendid showplace.” Rector complimented Port Arthur Restaurant, 7-9 Mott Street, saying “the reputation of the place sustains is an indication of the excellence of its preparations.” “The Chinese way is to mix many ingredients in such a manner that no single one remains outstanding but all combine to produce a new flavor.” Rector astutely pointed out, “The French is counterpoint the Chinese is harmony.” he contrasted French and Chinese cooking. In Dining With Rector in New York (1939, Prentice Hall). Restaurateur and food aficionado George Rector late of the famous Rector’s on Broadway appreciated the Chinese style of cooking. For non-Chinese patrons to the neighborhood a meal for one would cost between five to twenty five cents. An inexpensive spread with eight courses was $8. In 1888, for a large group of Chinese, a first-class formal meal at a New York Chinese restaurant that could last up to two days and contain about 40 courses, cost $50. Port Arthur Restaurant 7 & 9 Mott Street, considered among the finest Chinese restaurants in New York City est.
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