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This Issue 11/11/2009

• Home Sweet Home
• Pho Sho
• Smaller is Better
• Do the Doo
• Farm Fresh in Old City

I love steamed pork buns. They are my favorite food of all time. I had my first pork bun at New York's bun mecca, Momofuku, a few years ago, and I was instantly hooked. The pork in question is spiced, diced and delicious, whereas the bun is soft and fluffy. Seriously amazing stuff.

I've sampled my fair share of buns, from the haute bun of Fatty Crab to the down-home version found at places like Sammy's Noodle Shop. But for all of my discoveries, I was disheartened to find out that Philly was seriously lacking in the bun department. Then Jose Garces opened Chifa, and all was right in the world of spiced pork. Still, when is West Philly going to jump on the bun train?

I guess I'll have to find something else at one of the 800 restaurants in our humble guide, and you will too. Though that shouldn't be too hard...

Julia