By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
And speaking of vegetables, don't go home without trying a few. There are tender sautéed green beans, braised pea sprouts kissed with garlic, and a heady stir-fried mix of several varieties of soft and earthy mushrooms and crunchy vegetables in a delicate sauce that's just about as good as any mushroom dish can get. And even if you're not a fan of eggplant (and especially if you are), you should order the Yu Xiang eggplant, where smoky and silky pieces of the dark purple vegetable laze in a hot, sour, and slightly sweet sauce for a balance of flavors that's pretty much perfect.
Miu's feels like the kind of place that could be here one day and gone the next. From the outside, the muted-green windowless building with a narrow drive leading to a dirt parking lot and entrance in the back can be difficult to find. And the large room — painted bright white, made brighter by fluorescent lights, and furnished with banquet room-style tables and chairs and a few bits of Chinese décor — could have been put together inside of a few hours. Even an extra space on the way to the restroom, packed with boxes, a couch, and a karaoke machine, looks as if someone may be moving in — or out.
"We have great food but we're in a crappy place," Song says. "We're working on it."
2314 E. Apache Blvd.
Tempe, AZ 85281
The interior may be a work in progress but, like the food, the experience of Miu's is an authentic one. There isn't a fork to be found, no fortune cookies served with the bill, and zero chitchat from the servers. And on a packed night, its youthful vibe — promoted by the three partners who visit tables in T-shirts, jeans, and (occasionally) flip-flops, Chinese pop music coming over the speakers, and lively groups of backpack-wearing, 20-something Chinese patrons — feels particularly electric.