I've got to say, this chow fun question is really important. I used to try the chow fun everywhere: beef, chicken, bbq pork, etc. It always verged on terrible. I gave up. It was good in L.A., good in Vancouver, but never in Seattle. For a time Wild Ginger had an excellent mixed seafood chow fun. But it was quite pricey and how often can you go there? So, I hope you find it and shout about it from the top of Smith Tower, because I've failed. (You can buy the fresh noodles around town and some cookbooks, like Pei Mei, have recipes. There's that route) I don't think I've been to Hing Loon, but I'll try it.

Maybe I'm kind of fancy, but the guys at Car Tender on 12th (not too far from Stranger world) really do a great job. They work on a lot of fancy European rigs, which is probably why they are experts.

grow them in an old trash can (drain holes punched in bottom) or a tube of chicken wire. Start them in the bottom and keep adding shredded paper, compost, soil, whatever as the leaves climb. By late summer you'll have a column full of spuds. Harvest during flowering for new potatoes, or wait another month for bigguns'

North Hill Bakery, of course, on the north end of 15th after Walgreens, before Canterbury. I know a lot of people stop in there for snacks and treats, but I'm not sure how many people have seen their beautiful wedding cakes. (full disclosure: I'm friends with the owner, but her cakes really are wonderful)

Essential Depot, online. I just got mine. $5 for 2 lbs. and $8.50 shipping. I'm guessing you're going to make pretzels. I called all over town to no avail then found lots of info -- and more pretzel recipes -- at the Fresh Loaf site. Good luck.

no brainer: north hill bakery on capitol hill

A low temp of 140 is fantastic for holding over or finishing food.

Olsen farms at the Friday, sat or Sunday farmers
markets

Can't remember the name, but ... little one man shop across the street from the front door of the P-I building. Nice guy, cheap.