When it comes to fried chicken sandwiches I’m easy. I’ve wolfed down everything from a sad hot mess at Wendy’s to a spectacular lunch only dazzler at Joseph Leonard in the West Village. So I’m quite glad that I ducked out of the deluge yesterday and into Urbanspace Vanderbilt because it gave me the opportunity to try the latest creation from Delaney Chicken, the Ranchwich.
As it turns out I wasn’t the only one who decided to duck out of the downpour. Hundreds of stranded commuters waylaid by a suspension of trains from Grand Central crowded the food hall, but that didn’t deter me from making a bee line for Delaney Chicken. I’d tried his classic sandwich a couple of years ago and was wowed by its juiciness and the nice hit of cayenne in the batter.
The more austere lugaw (left) and golden yellow arroz caldo at HOI with crispy tofu.
My mother is from the Philippines, which is why my family called rice porridge lugaw when I was growing up. Even my father now calls rice porridge lugaw even though he grew up in Taiwan calling it mai. The lugaw we made at home was usually a bland rice-and-water-only affair, without even salt. Occasionally, my mother would make chicken lugaw by braising drumsticks in the simmering rice, a rudimentary version of the chicken porridge known as arroz caldo.
On the all-day breakfast menu at the House of Inasal in Woodside, you’ll find both lugaw and arroz caldo. (If you order before noon, they come with free taho, Philippine-style dòuhuā, extra soft tofu topped with sago pearls and arnibal, a syrup made from brown sugar, ideally muscovado.) (more…)
Behold: Elmhurst’s most elusive Malaysian layer cake.
A few weeks ago on the Voyages of Tim Vetter podcast I posited Instagram has replaced Chowhound, particularly when it comes to hyperlocal culinary exploration. Case in point, Little House Cafe. Had I not been seen my dear friends Food & Footprints posting about this Elmhurst bakery/cafe I’d never have known about its giant Singaporean style chicken curry bun and top-notch char kway teow. Nor would I have ever tried the elusive and epic taro pudding cake.
My friends and I first spotted the multilayer creation lined up in the pastry case and didn’t have the appetite for it because we’d just dispatched the aforementioned giant curry chicken bun along with several pieces of Malaysian brown sugar sponge cake and other goodies. When it was described as layers of coffee jelly, pudding, taro cake, and sponge cake we were all quite curious. (more…)
HOI’s fish fryup feeds two normal eaters, or one very hungry blogger.
I count myself a big fan of Filipino breakfast and I was pleased to see a rundown of it on Saveur recently. When it comes to Filipino food, I’m usually all about the pork, but not when it comes to breakfast. When I find myself at a Filipino restaurant in the a.m. I forsake my affections for crispy pata and lechon kawali. At the Filpino breakfast table my heart and stomach belong to dasilog, a fried dried milkfish, served with sinagag—garlic fried rice—and itlog—a sunnyside up egg. Or at least they did until recently. (more…)
Many places in Queens serve wonderful Mexican food, but there’s none quite like Tortilleria Nixtmal. That’s because Fernando Ruiz—who grew up eating fresh tortillas in Veracruz—and Shauna Page make their tortillas the old-fashioned way from freshly ground whole corn. And that’s why the boys from Queens Dinner Club and I have chosen Tortilleria Nixtamal to host our next dinner on May 16th. Tickets are $45 and may be purchased here.
Join us for a very special feast as we help christen Tortilleria Nixtamal’s new salon para fiestas above their tortilla factory on National Street just steps away from the 7 train! The festivities begin with a visit to the factory to taste the freshest tortillas in New York City. And then it’s upstairs to the salon, where the kitchen is rolling out all sorts of Mexican delicacies for QDC, including a taco trifecta featuring trompa de al pastor (rotisserie style roast pork); chivo (slow-cooked young goat); and pollo rostizado estilo Ciudad de México (Guajillo chili marinated rotisserie chicken). You can view the full menu here.
Our friends at Black Label Donuts are creating Mexican-inspired treats especially for this dinner. It’s our most popular event to date, so popular that we might even add a second night.
“You got to try our Cuban,” George Landin owner of street wear boutique All The Right told me when I stopped by other week to sign his copy of my guidebook “111 Places in Queens That You Must Not Miss.”
Landin was referring to a Cuban sandwich on the menu of his latest venture, the Corona Diner, which opened this past summer. Just as my book is a love letter to Queens so is Landin’s diner. A mural featuring a who’s who of Queens—from rappers like Action Bronson, Run-DMC, and Nas to stars like Tony Bennett, Louis Armstrong, and Lucy Liu—lines one wall and the doors to the kitchen mimic those of the 7 train. (more…)
My usual routine for Songkhran, or Thai New Year, involves a visit to Elmhurst’s home of the Emerald Buddha, Wat Buddha Thai Thavorn Vanaram to partake of the food and festivities. Unlike in years past the weather was quite chilly, making for less than optimal conditions for a holiday that involves plenty of water splashing.
So instead of visiting the Emerald Buddha to ring in the year 2561, I partook of some Thai rubies. Not actual rubies mind you, but rather the Thai dessert called thabthim krub, which translates to crunchy rubies. I’d just polished off three bowls of boat noodle soup at Pata Paplean, when my dear friend Cherry, the cook and ringleader of the weekend noodle popup, dropped a half quart container on my table with the gruff affection she reserves for those she truly cares about. I poured the contents of the container—rubies, emeralds, jackfruit, young coconut, and coconut milk stained red from sala syrup—into a bowl.
The sweet, cold dessert soup was quite refreshing after a few rounds of of spicy noodles. The red and green jewels consist of bits of crunchy water chestnuts encased in tapioca. Even though it was freezing outside it warmed my heart and soul to eat this dessert made by one of the older ladies in the Thai community. Best of all its available every weekend, although I did feel especially blessed to be eating on the day of the neighborhood’s Songkhran celebration. Here’s to a healthy and prosperous 2561.
Qing tuan, piping hot, each filled with a savory-sweet surprise.
As anyone who talks to me about xiao long bao for more than five minutes knows, my favorite soup dumplings in downtown Flushing can be had at Shanghai specialist Diverse Dim Sum in the New York Food Court. The skin is so thin as to be translucent, and the balance of savory pork and crab broth is perfect, making the little packages a staple on my Flushing Chinatown food tours.
Last week I had a guest with a gluten allergy. I knew the rest of her party would enjoy the soup dumplings, but also wanted to give the gluten-free guest a taste of Shanghai. And that’s where the trio of multihued spheres—purple, green, and yellow—come in. I first noticed them around Easter time and suspected they were a seasonal specialty. Normally I don’t chance trying new things on a food tour, but after learning they were made from rice and various sweet-savory fillings I made an exception. (more…)
Half of the Hendu’s mighty chicken bolognese grilled cheese.
It’s not so easy to find—much less get excited about— a sandwich every Wednesday. Sometimes the sandwich in question is perfectly fine, but just not exciting enough to write about. And sometimes, as is the case with the unicorn of al pastor tortas, it’s not there when I go looking for it. Which is why I am glad for Hendu’s Sandwich Shop. It’s always there whenever Dutch Kills Bar is open, and it’s always good.
Last night I stopped by in the hope that Bill Henderson would have something to get me out of my Sandwich Wednesday slump. “I’ve got a chicken bolognese grilled cheese,” he said when I asked what was new. “Uh, yeah sounds good,” I stammered. (more…)
Despite the somewhat generic name Sushma Thukral’s New Asian Food Products tucked away on Cherry Avenue just of Kissena Boulevard, has a specialty, Indian food, specifically roti and such vegetarian snacks as savory samosas packed with potatoes and herbs and crunchy fresh fried pakora as well as sweets, chai, and other snacks.
Over the course of my two decades of exploring downtown Flushing, I’ve probably stopped in two or three times, but now thanks to Sixty First Productions and the Greater Flushing Chamber of Commerce I’ll be stopping by more often and have even added it to my food tour itinerary. (more…)