01/23/17 5:02pm
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From Guangzhou to Flushing, steamed rice roll with egg.

A couple of weeks ago my friend Jane sent me a video of Guangzhou rice rolls being made. “I wish we had these here,” she wrote via Facebook message.

Within a day or two she sent me another message, apparently these rolled rice noodles had to come Flushing thanks to an outfit called Joe’s Steam Rice Roll. So we decided to check it out.

The joint’s Chinese name, “Shi Mo Chang Feng Wang,” as Jane was so kind to inform me translates to “Stone Milled Rice Roll King.” Sure enough right in the window was a stone mill used to grind rice into a slurry and the king himself, whose name it turns out is actually Joe. (more…)

01/16/17 5:24pm

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Chinese New Year is a time to celebrate with friends and family. That’s why we at Queens Dinner Club cordially invite you to ring in the Year of the Rooster with a very special Chinese banquet at Asian Jewels on Monday, January 30th at 7:30 p.m. Asian Jewels is one of the most exquisite restaurants in the regal borough of Queens, and there’s only one way to score a seat at this special 11-course Chinese New Year Feast, by clicking here.  (more…)

12/30/16 11:41pm

With 2016 coming to a close, it’s time to take a look back at the year that was. It was a big year for me and for food in Queens, including a feature in Asahi Shimbun and the discovery of the durian pizza. In no particular order here are 16 of the best things I ate last year.

MRCRISPY

1. Best Grilled Cheese
Mr. Crispy, a grilled cheese sandwich served at Astoria Bier & Cheese answers the question, “How good can a grilled cheese be?” with a resounding “very, very good.”  The sandwich of cave aged gruyere, ham and honey mustard is coated in  mantle of white crispy cheese. This coating extends outward into a golden lacy corolla, a veritable halo of crispy cheese. It’s crunchy, sharp, and eminently craveable. I’ve haven’t been this excited about fried cheese since Joe Bastianich’s ill-fated Frico Bar. Astoria Bier & Cheese, 34-14 Broadway, Astoria, 718-545-5588

 

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2.  Most Fabulous F***in’ Clam Pizza
The salciccia e vongole pizza at Whit’s End is the best clam pie I’ve had outside of Zuppardi’s. Housemade sausage seasoned with clove, star, anise, juniper, and allspice join the Littleneck clams along with pepperoncini and shaved garlic. The combination of the fior di latte mozzarella and  Parmigianno Regianno round things out quite nicely. Whit’s End, Riis Park Beach Bazaar

 

HakkaHotChicken

3. Hottest Off-menu Indian-Chinese Chicken
Nashville may have cayenne-infused hot chicken, but here in Queens we have something I like to call hakka hot chicken. Peter Lo, Queens’ godfather of Indian-Chinese cuisine and founder of Tangra Masala, whipped up a batch for me a while back. The hacked up bits of fried bird sauced in a glaze that marries the flavors of chili, soy sauce, vinegar, and garlic call to mind Dominican style chicharron de pollo with an Indian-Chinese twist. Tangra Masala, 87-09 Grand Ave., Elmhurst, 718-803-2298

 

4. Best Breakfast Sandwich
I count myself a big fan of the classic bacon egg and cheese, but my favorite breakfast sandwich of 2017 contains no swine whatsoever. The breakfast sandwich at Roast n Co combines organic eggs, tomato jam, and Cabot white cheddar on a brioche make for one of the best egg sandwiches ever. Since Roast n co is run by Tunisians you have the option of asking for a sidecar of harissa, a lovely concoction of chili peppers, olive oil, and paprika. It’s an option you should exercise. Roast n Co, 100-12 Queens Blvd. Forest Hills, 718-263-6000

The action at Majang Dong takes place out back.

5. Most Secret Korean BBQ Garden
Korean barbecue always brings to mind happy memories of backyard barbecues. At Flushing’s Majang Dong the Korean BBQ that takes place in an actual backyard. Chef Yu and his family run what some might call a Korean BBQ speakeasy. Sure there’s a storefront and inside you’ll find a restaurant, but the real action takes place out back in the shack and garden. Say you’re there for BBQ,  and Mrs. Yu will walk you out the back door into a Korean BBQ wonderland. Pork kalbi and pork belly are both lovely, and there’s eel and octopus for seafood lovers, but one of the best meats is grilled pork intestines. With a crunchy exterior and chewy interior, the fatty rings eat like an offal lover’s version of pork cracklins. Majang Dong, 41-71 Bowne St., Flushing, 718-460-2629 (more…)

12/22/16 2:36pm

Merry Christmas, Happy Hanukkah, Seasons Greetings and all that jazz dear reader. As a public service, C+M presents our very first ultra last-minute holiday gift guide where you’re sure to find something perfect for the food lover in your life.

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Uzbek hospitality, League of Kitchens style.

Join The League of Kitchens for a Workshop
There’s a good reason The League of Kitchens sounds like the League of Nations. That’s because it offers a variety of globetrotting cooking workshops—Indian, Lebanese, Japanese, Uzbek to name a few—taught by immigrant home cooks who are eager to share their food, culture, and family recipes with students. A while back I took the Ubzek class and had a blast. League of Kitchens gift certificates may be purchased here. Looking for something to do Christmas Eve? The League still has a few slots open for an immersive vegetarian Indian cooking class.

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Give the Gift of an Avant Garde Steakhouse Experience at M. Wells
My love of Chef Hugue Dufour’s cooking at M. Wells Steakhouse—from an aged porterhouse dinner that comes with escargot bone marrow and pomme aligot to such dishes as a venison T-bone and a lovely steak tartare—is no secret. Why not treat your meat eating loved ones with an M. Wells Steakhouse gift certificate? To purchase one call (718) 786-9060. (more…)

12/05/16 11:11pm

As someone who’s constantly devouring the delicious diversity that is Queens it’s possible to become spoiled by choices, even jaded. Luckily for me leading food tours affords an opportunity to turn others on to the culinary delights of Queens. My passion for the borough and its food is rekindled by seeing it from somebody else’s perspective. Which is precisely what happened when I led ace travel blogger Jon Barr on a whirlwind food tour of Jackson aka Himalayan Heights last week.

“It smelled so good the second I stepped off that train and walked down the stairs,” Barr exclaimed as we strolled over to the aptly name Diversity Plaza for our first stop, some Indian chaat. No tour of the hidden gems of Jackson Heights is complete without a visit to Lhasa Fast Food where we feasted upon momo and cold skin sushi.

All told we visited four countries and two continents in under 10 minutes, plus I got to use my Telemundo announcer’s voice. Be sure to check out Jon’s Youtube channel here and click here for my info on my Queens food tours.

11/27/16 2:03pm
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Fried beef momo, just one of many delicacies that will be offered.

With winter just around the corner, my pals and I from Queens Dinner Club have chosen a most seasonally appropriate cuisine: the hearty, spicy flavors of Tibet. And there’s no better place to enjoy them Chef Chime Tendha’s Phayul. In fact I personally love Phayul—which means fatherland in Tibetan—so much that I made sure they appeared on Bizarre Foods America with Andrew Zimmern. To score a ticket for this tasty trek please click here. (more…)

11/23/16 5:41pm

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If you’re anything like me—and I suspect you are if you read my musings about food and culture in Queens—you might still be struggling about what to bring to Thanksgiving tomorrow. Rejoice procrastinators and noncooks! Japan has come to your rescue in the form of pumpkin creme brulee KitKats. Let me say that again “Pumpkin Crème Brûlée KitKats!”

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11/10/16 3:30pm

cheesecake I have a culinary confession. As a kid I was obsessed with Red Lobster. Grownup me—the adventurous eater and Andrew Zimmern acolyte—avoids fast casual chains, although the local Applebee’s where we’d smuggle in tacos and Difaras pizza—was once my watering hole. There’s one chain I’ve been curious about for some time though, The Cheesecake Factory. Chalk it up to scarcity—not love of cheesecake. So when the first Factory opened in New York City  earlier this month at Elmhurst’s Queens Center I had to check it out. Spurred on by a media frenzy started by Eater, our threesome—consisting of myself and Queens finest barbecue Pitmasters Big Lou Elrose and Robbie Richter—visited during restaurant’s opening week. “Joey, if we can’t get in we’ll go to Shake Shack,” Robbie said. I nodded, thinking to myself, “No, you’ll go to Shake Shack, I’m going to the Factory hell or high water.” (more…)

10/24/16 11:25pm

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As I like to say, “Delicious mysteries of cuisine and culture lie around every corner in Jackson Heights, one of the most diverse pockets in the most diverse locations around.”  One could liken my 20-year exploration of the neighborhood’s cuisine and culture starting with Jackson Diner and leading to the present day Himalayan-South Asian diaspora to a scavenger hunt of sorts. All of which got me to thinking, this would be a great neighborhood for a scavenger hunt. So I’ve teamed with my good friends at The Gastronauts and professional game designers Interactive Escapes to transform the hood into The Jackson Heights Hangover: A Gastronauts Scavenger Hunt.

I can’t tell you all the details—heck even I’m on a need-to know-basis—but I can tell that the research for it enabled me to see and taste Jackson Heights in a new way, which is no easy feat. So if you’re ready for an afternoon that will tantalize your taste buds, challenge your intellect, and give you a unique perspective  on Jackson Heights, all while leading your squad to victory then join us on November 5 for what’s sure to be the tastiest most culturally enriching hangover you’ve ever had. Tickets may be purchased here.

10/24/16 4:30pm
A double barrel of old-school congee toppings!

A double barrel of old-school congee toppings!

When I was a kid the old man would return from Chinatown laden with hong bao, lucky red shopping bags. Usually these were filled with dried mushrooms, superior soy sauce and other ingredients. There treats were for me and him—lo mai gai, packets of sticky rice—and treats of a sort for my Mom, notably congee.  (more…)