Since Myers + Chang opened in 2008 it has generated an overwhelmingly positive citywide buzz. With Joanne Chang at the helm (you likely know her bakeries) and her partner Christopher Myers it was with genuine inspiration that they brought their interpretation of an Asian indie diner to life.
Chef Chang graduated Harvard with honors, her degrees in Applied Mathematics and Economics. She started her career as a management consultant. I wonder if she could have imagined then that her decision to follow a passion for cooking and baking would have propelled her into the spotlight, eventually achieving a celebrity chef status among Bostonians.
The concept at M+C is completely unlike any restaurant to hit the Boston dining scene. The vibe is hip, fun and funky. Signature pink dragon murals on the windows beckon from their corner of Washington Street in the South end. Inside retro Asian artifacts and Chinese newspapers placemats set the scene.
Lizzy and I arrived a few minutes after 7:30 where we were seated at the end of a long table already full bloggers! It was an ah-ha moment after the gal sitting next to me, Bianca from Confessions of a Chocoholic and I recognized each other. I quickly became friendly with Bianca and some of the others like Jen from Beantown Baker and Emily from Angry Little Chemist. There were a ton of bloggers in the mix that I was not able to meet this time around - but it's tough to get acquainted when you're at a table seating twenty! 
Tonight we would be served eight family style courses plus dessert at a fixed price of $35. (Regular menu prices are still noted). Right away I was handed a drink menu and chose the Coco-Lime Cooler ($9). Appropriately served in a fun ceramic coconut, the sweet nuttiness of the coconut rum contrasted beautifully with the tart refreshing limeade and ginger syrup. 
The cuisine ranges from Taiwanese soul food and Southeast Asian street food with Chinese, Thai and Vietnamese specialties. The chefs passion is evident in each dish, whether it is a new innovation that pays homage to the flavors of the region, or a fun, creative interpretation of a classic. They strive to use fresh, local ingredients whenever possible. 
A captivating and memorable first course - the Thai Chicken Ginger Salad ($9) lends pungent flavors of fish sauce and cilantro which permeate the slippery rice vermicelli. The noodles sat over a bed of crisp butter lettuce topped with juicy lemongrass chicken. This salad set the stage for what was to be an incredible meal. Tea Smoked Pork Spare Ribs ($14) proved to be my favorite dish of the evening. These fall off the bone tender sweet and sticky ribs with a rich crunchy glaze atop them were phenomenal.
My least favorite plate was the Chicken and Rapini Stir-fry ($13). I am usually quite fond of broccoli rabe and I like chili oil. This tasted much too bitter for my liking. 
A bowl of white rice ($2) was a welcome side dish served somewhere in the midst of all this exotic and spicy food! 
Wok Roasted Mussels ($15) are solid - the broth bursting with bright lemongrass flavors. Certain bites proved incredibly spicy - there were definitely some unlisted spicy chilis hiding in that bowl! The garlic toast piled on top was grilled perfectly crisp. 
The fresh flavors in the Vegetarian Tofu + Broccoli Chow Fun ($12) made with wide rice noodles and bathed in a slightly sweet sauce were a winning combination.
The Tiger Tears ($11) which Lizzy is digging into below offered thin strips of grilled steak with stir fried bell peppers, served cold.
I enjoyed the familiar flavors of lime and thai basil and the unfamiliarity of khao koor sprinkled on top. Khao koor is a Taiwanese powdered fried rice; a crunchy, toasty concoction that added a unique flavor and texture to the dish.
And last but not least, the Crispy Spring Rolls ($5) stuffed with garlic chives, bamboo, carrots and shitake mushrooms were easily the best spring roll I've ever tasted, wrapping up this food marathon in fine form.
You do not want to skip dessert here that is for certain. This coming from the girl who sampled the entire "Sweet Endings" ($7 each) menu.
Above is a half eaten Chocolate + cocoa nib terrine w| Vietnamese coffee sauce. I guess that's the name of the game when you're sharing family style. Certain desserts were passed from the opposite end of the 20 person table.
The Lemony Shrimp Dumplings ($13) prepared potsticker style; steamed on one side and pan-fried on the other were downright addicting.
And last but not least, the Crispy Spring Rolls ($5) stuffed with garlic chives, bamboo, carrots and shitake mushrooms were easily the best spring roll I've ever tasted, wrapping up this food marathon in fine form.
I was enamored with the diner vibe and all the Far-East décor. Then, I was simply elated when Chef Chang came over to say hi!
You do not want to skip dessert here that is for certain. This coming from the girl who sampled the entire "Sweet Endings" ($7 each) menu. 
Above is a half eaten Chocolate + cocoa nib terrine w| Vietnamese coffee sauce. I guess that's the name of the game when you're sharing family style. Certain desserts were passed from the opposite end of the 20 person table.
The Frozen vanilla bean parfait w| fresh orange granita was served to our end of the table first! This dessert was incredibly refreshing, bursting with sweet orange and creamy vanilla flavors.
The luscious Coconut Cream Pie is elevated by a creative, zesty lime whipped cream and a topping of crispy coconut shavings. A Lemon-ginger mousse coupe has a homemade chocolate fortune cookie balancing on the rim of the glass. I'd love to know the secret behind the "Ancient Chinese Secret" chocolate mousse. It achieved a perfectly smooth texture and a balanced, restrained sweetness with homemade 5-spice marshmallows adding a playful element to the presentation.
The service tonight was nothing short of excellent. Our waitress Lily was a doll. As we exited the restaurant each and every one of the staff members in our path stopped what they were doing, smiled warmly and bid us a genuine farewell. Myers + Chang went above and beyond - from the welcoming hospitality to the inspiring and innovative work in the kitchen, I want to thank everyone who played a role in making this a wonderful and memorable event. (first photo: source)
