This morning my accomplice and I ordered three dishes and were quite satisfied.
1. 拌面 Yellow Noodle with Peanut Sauce. An old standby of Fúzhōu comfort food, closely related to the "cold noodles in sesame sauce" that became popular because of Empire Szechwan in the 1970s. Made with flat noodles, which the sauce keeps from sticking together. The sauce was not excessively sweet. Quite satisfactory, though this is not the sort of food to earn high ratings in any case.
2. 豬肚罐 Pig Stomach in Can. There is no can. This is a delicious soup slow-cooked in a cylindrical porcelain vessel, the same kind used for decocting medicine. (To keep up with the crush of business they prepare the soup somewhere else and freeze it, heating up each portion to order in the store.) The consistency of the tripe (which was clean) was perfect, and the soup — made with plenty of celery and small black mushrooms (香菇) — was delectable. Well worth another visit.
3. 芋鴨粉乾 Duck & Taro Vermicelli. Noodle soup, made with a stock less tasty than the "pig stomach in can", above. The noodles are not the usual ultra-fine "vermicelli" but a white, rice-flour noodle the thickness and consistency of overcooked spaghetti. Basically inoffensive, but not "vermicelli". The pieces of duck and taro and black mushroom were well-cooked and perfectly satisfactory.
This restaurant, formerly So Go Café, has expanded north into the storefront formerly occupied by Waloy Bakery 華來美食 in 67B East Broadway. Business is still booming, and they now have a more serious English menu than when they first opened. The number and arrangement of seats finally seems adequate to a small restaurant. Clientele remains overwhelmingly Fúzhōu.
Soft plastic Western-style spoons rather than the Chinese "boat spoon". Pay at the cashier when you order and then take a seat; a waitress will serve you.
They now open at 7:30 AM.
(This review was posted to Chowhound.com earlier today.)