When it comes to Taiwanese cuisine I hardly ever think of bread or buns unless it is in the context of gua bao, the pork belly bun topped with sweetened crushed peanuts and pickled greens that’s as popular a street food, in Taipei as it in Flushing. And I almost never think of sweet buns, but all that changed at Elmhurst’s Happy Stony Noodle last night when I tried a Taiwanese specialty called zhá yín sī jüǎn, or deep-fried silver thread roll, that I honestly can’t stop thinking about. (more…)
Now that summer is here in full sweltering force it’s time for a listicle that’s as chill as an icicle. Herein, seven of my favorite frozen treats ranging from traditional Thai and Mexican icees to some decidedly highfalutin ice cream and other treats. Feel free to chime in with your favorite frozen treat in the comments!
1. Baked Alaska, Spot Dessert Bar
There’s something about fancy pants ice cream that calls for skipping the cone. It’s as if there is a voice in my head saying, “This Tahitian vanilla bamboo charcoal swirl is for grownups. You can’t let it dribble down your chin, plus how will you possibly get a photo of it?” Which is why I’m glad that Spot Dessert Bar’s Baked Alaska comes in a cone. It’s not ice cream either, it’s sorbet, your choice of mango or raspberry. I opted for the latter. “Would you like to do a video?” the waiter asked as he brought over the meringue topped cone over to the table with a torch. Just beneath the browned meringue sat the tart refreshing sorbet. “I should really eat more ice cream cones,” I thought to myself as I munched happily away. Midway through came a surprise, fluffy bits of chiffon cake followed by more sorbet. I definitely should eat more ice cream cones, especially when they have cake inside. I’ll be back for the mango. Spot Dessert Bar, 39-16-39-98 Prince St., Flushing, 917- 285-2187
2. Tao tueng, Khao Nom I’m a big fan of shaved ice whether Dominican frio frio or Korean patbingsu, so when I saw that this Thai dessert specialist offered two kinds, I had to try them both. Tub tim krob, which features crunchy jewels of water chestnut coated in chewy jelly, in a sea of coconut milk syrup is strictly for the coconut fans, while tao tueng features longan fruit, barley, tapioca pearls, dates, and of all things potato. Somehow, it manages to make shaved ice seem healthy. Whichever one you choose, you’ll be glad that the brass bowl keeps it ice cold and even happier when the gal behind the counter offers a sidecar of extra shaved ice. I know I was. Khao Nom, 76-20 Woodside Ave., Elmhurst, 929-208-0108(more…)
Welcome to the fourth installment of C+M’s ongoing series of audio guides on how to order authentically spicy food in ethnic restaurants. As a service to C+M readers I’m compiling a series of audio guides demonstrating phrases in several relevant languages, which can be used to navigate ordering situations fraught with tricky cultural and language barriers.
If (like me) you’ve ever tried to order a spicy dish in a restaurant and been refused (or served a clearly less spicy version), this series of audio features is for you. We’ve already covered Korean, Indonesian, and Hindi / Urdu; this week’s lesson: Thai. (more…)