Yesterday I found myself on walkabout in LIC and decided to pay Cannelle Patisserie a visit. Beautiful pastries—mille feuiles, opera, Paris-Brest, and more lined the case like gems—but ultimately I decided to forego the more sugary items in favor of two classics: a canelé and a kouign-amann.
I chose the canelé, because of its daintiness, and the kouign-amann because I’ve never seen one presented as a spiral. I started out with the canelé, which had a pleasant sponginess and a hint of vanilla, before moving on to its more formidable cousin, the kouign-amann. (more…)
The most amazing guo tie have returned to Flushing.
For the longest time my Flushing Chinatown food tours included two shatteringly crunchy specialties: the paper dosa from the Ganesh Temple Canteen and otherwordly pork and leek dumplings bound by a crisp sheet of dough from a Henanese stall in New World Mall. And then one day, the guo tie vanished much like the UFO they resembled might. It’s been so long since I’d had these potstickers that I’ve begun to question whether I had imagined the radial pattern of dumplings beneath a lacy sheet of dough in a foodie fever dream. (more…)
A big shoutout to my pal Lisa—my go-to source for all things Whitestone and Bayside—for hipping me to Honey Pig Donut Company, which has been open just under two months.
The other day I stopped in and decided to try the shop’s signature confection, a maple bacon donut. I really wasn’t going to get a second donut until I noticed a pink glazed number showered with day-glo specks. Even though I knew full well that they were Fruity Pebbles I somehow couldn’t process that bit of visual information and found myself asking, “What’s that?” before promptly adding one to my order. (more…)
A lifetime ago before I came to Queens, I lived in Brooklyn, in a neighborhood that realtors hopefully called Park Slope vicinity. It was a short ride from there to Bensonhurst where I would indulge my Sicilian heritage with vastedda—the ricotta and calf spleen sandwiches—at Gino’s Focacceria and pastry at Villabate. Back then, Villabate and Alba were two separate shops. These days they’ve united to form confectionery powerhouse Villabate Alba.
Recently I found myself back in the County of Kings and decided to take a walk from Together, Brooklyn’s sole Burmese restaurant, to Bensonhurst to visit Villabate Alba.
“I’ll have that chocolate-covered cannoli,” I said to the young Chinese girl at the counter pointing to a little number with a broad swath of chocolate in the center flanked by white icing and capped with pistachio.(more…)
One of my favorite things to do on tours of Flushing Chinatown is to show off the live seafood on offer at J-mart. Watching the razor clams wriggle when nudged is always a hit. They’re sold live, and apparently at least at Randazzo’s on Arthur Avenue in the Bronx, eaten that way.
So when my pal B.A. Van Sise and I decided to make a pilgrimage to the real Little Italy, I knew we had to try the wriggling mollusks. (more…)
Short rib soup, fried tempeh, and a refreshing longan iced tea.
Lately when people ask what my favorite food or restaurant is my answer besides, “Depends on my mood,” is Awang Kitchen. Since April the Indonesian spot has been in heavy rotation on my dining roster. Good thing Indonesian cuisine is so varied! When I first wrote about Chef Awang’s restaurant I made much about him bringing the flavors of Jakarta to Elmhurst, but the truth is the menu, particularly the specials, ranges all over Indonesia, including Sulawesi and Java.
I am slowly making my way through the wonderful, complex soups and stews that cycle through the specials board, including a grand version of soto mie jakarta, complete with a fresh spring roll filled with vermicelli and baby shrimp. What brought me there the other day though was the promise of sate ikan hiu, or baby shark satay, a Sulawesi delicacy. Sadly they were out of it by the time I got there, so I had to opt for one of my favorite appetizers, tempeh mendoan, which transforms the otherwise odious fermented soybean product into scrumptious fritters. Crisp on the outside and creamy on the inside with just a hint of fermented tang, they’re great dipped in the sweet kecap manis.(more…)
Steamed veal pelmeni, spa food via Russia and Corona.
There are many, many Central Asian eateries in Forest Hills and Rego Park where one can procure a plate of pelmeni, the pleated Russian ravioli, but there’s none quite like Forest Hills Spa. That’s because the tiny restaurant lies within the only authentic Russkaya banya, or Russian spa,in Queens. Banya—an experience that combines a eucalyptus scented steam room, sauna, and a blistering Russian Room where the temperature hovers around 190F—is a Russian tradition. The banya is just one of many places featured in my new guidebook 111 Places in Queens That You Must Not Miss, which drops later this year.
The menu at the tiny restaurant illuminated by a skylight includes such spa-worthy items as fresh fruit juices, but on both visits I opted for the Russian ravioli. When in a Russian spa, why not eat Russian food? (more…)
Umami bombs in the form of dried fish curl in this tangle of fried noodles.
Long before I heard the word “umami” I was addicted to the savory fifth flavor. I blame pouring Accent directly on my tongue as a young boy. Accent has precisely one ingredient: monosodium glutamate. In terms of umami overload, it was the equivalent of Peter Parker’s radioactive spider bite. I’ve had superpowers ever since, OK not really. I did develop a keen palate for umami though, which brings me to the subject of today’s post: the use of umami bombs—little bursts of flavor in two Southeast Asian noodle dishes I ate recently.
The first comes from Thailand via Laos and Woodside, Queens. “Spicy noodle with Lao sausage real Thai,” read the menu at Thailand’s Center Point. (For the record, everything at this place that I’ve been reacquainting myself with of late is real Thai.) The tangle of noodles ($11.50) is riddled with generous chunks of chewy sour sausage and fried dry chilies, a nice touch which enables one to adjust the heat in the dish. There was another component: little almost imperceptible nuggets of fishy flavor.
“Is there pickled fish in this?” I asked the waitress, who looked surprised by my question. Thanks to Instagrammer @gustasian, I now know that the little umami bombs were dried fish. (more…)
The lamb and green squash dumplings at Helen You’s Tianjin Dumpling House were a revelation when I first tasted them years ago at Flushing’s Golden Mall. The tiny packages filled with lamb emit a puff of ovine aroma and burst with juices when bitten into. They remain a feature of my food tour to this day. Three years ago she opened Dumpling Galaxy, a sit-down restaurant. While I love the variety it offers—100 kinds of dumplings—sometimes, really most of the time, I prefer the hawker stand.
When I heard You was offering off menu lamb soup dumplings at Dumpling Galaxy, I forgot all about my preference for the hawker stand and hightailed it over to the restaurant. After all I am as big a fan of lamb as I am of soup dumplings. To the best of my knowledge she’s the only one in New York City offering yang rou xiao long bao.(more…)
Once upon a time there were many places in downtown Flushing to get a slice of pizza, notably Gloria Pizza and Lucia Pizza. The former is long gone and the latter soldiers on in a space flanked by a Chinese food court and a Korean skin care emporium. And then there was T.J.’s, which served a mean kimchi slice. These days it’s easier to find a spiky durian fruit than old school New York City pizza. Enter C Fruit Life, a new Hong Kong style dessert cafe serving “Golden Pillow Durian Pizza,” a decidedly modern fusion pie.
Is jin zheng tou liu lien pi za as it’s known in Mandarin Chinese the strangest pizza I’ve had in Queens? (Yes, the pinyin for pizza is pi za.) Hard to say, after all the borough boasts both bulgogi and falafel pies. It’s certainly one of the stranger uses of the pungent durian fruit I’ve come across. For the record I happen to like durian and think it has a bad rep. (more…)