Festive hong bao being sold on Main Street last week.
Gong xi fa cai!! Here at C+M’s Photo Friday we wish to extend to you warm Chinese New Year wishes for this Year of the Sheep. There’s been much confusion as to whether it is the sheep or the ram, I may just start calling it Year of the Ovine.
Queens being the most diverse place on earth, it’s not just Chinese who celebrate the Lunar Year, but also Vietnamese, Malaysians, and as I learned the other day, Thai people of Chinese descent. Two days ago I walked in to Sugar Club in Elmhurst with a tour group and there was entire New Year’s spread laid out. Want to be featured on Photo Friday? Tag your Instagram photos #CMSHUNGRY.
Hunan House’s steamed eggplant is packed with homestyle flavor.
A few weeks I ago visited Hunan House with a crew of ravenous foodies. As soon as we were in the door encountered my pal Colin Goh. “Try the steamed eggplant with salted duck eggs,” he exclaimed. I couldn’t convince anybody to order the eggplant, but we did discover the amazing beef with crispy pepper. It’s a dish so good we ordered two rounds.
This past Saturday I ran into to Colin, his wife, Yen Yen, and their little girl, Kai Kai at the Lunar New Year celebration at Flushing Town Hall. When given a choice between a homestyle Korean place and Hunan House, young Kai Kai chose Hunan House. And that’s how I fell in love with xian dan huang qie zi, or steamed eggplant with salted duck egg yolk on Valentine’s Day. (more…)
Even though at first glance it looks like a cookie cutter clone of New World Mall, there are many good things to be had at Flushing’s newest food hall, New York Food Court. On a recent multistop tour of Queens’ Chinatown I turned a posse of avid foodies on to the awesome Sichuan cold noodles and the offal extravaganza that is fu qi fei pian. And they, in turn, turned me on to the crispy pancake, or as the sign renders it, “Th Crispy Pancake,” one of the craziest Chinese sandwiches I have ever had. (more…)
Hunan House’s stupendously good beef with crisp pepper.
Rarely does the same dish get ordered twice on one of my food tours. It’s happened precisely twice. The first time, a Filipino family and I ended a summer afternoon of eating our way along the 7 train at John Brown Smokehouse. They were so smitten by the burnt ends—crisp, fatty chunks of double smoked brisket—that upon finishing an order they immediately asked for more and also got some to go. The second time was just a few weeks ago at Hunan House in Flushing. (more…)
When I was a kid my father and brothers used to catch blue claw crabs. Eating them was a fun, but messy process. These days I don’t have much patience for that process, but I do enjoy N.Y. Noodletown’s salt baked soft shell crabs, and I love munching on the pickled crab in a Thai papaya salad. Believe it or not after more than 30 years of eating Chinese food, I had yet to eat a Dungeness—or donkey as my father used to say—crab until last week. Fresh seafood is a staple of Cantonese cuisine, so what better place to try the giant crustacean than Flushing’s Canton Gourmet. (more…)
Kulu’s sawdust pudding is way better than it sounds.
There are more than a few a misconceptions about Chinese desserts floating around. There’s the completely wrong-headed notion that Chinese civilization was exposed to sugar later than its Western counterpart and therefore its desserts are simply not as good. Another perhaps less foolish notion, of which I am personally guilty, is that all Chinese desserts are either heavy and buttery like egg tarts and jindui, the fried Chinese “doughnut” filled with red bean paste.
As I’ve learned from experience with the wonderful dou hua or flower tofu from Soybean Chen, these Western misconceptions are just that. Last week Jayson Chong, owner and creator of Kulu Desserts, helped me to further dispel these lao wai misconceptions by introducing me to his more modern, lighter take on Chinese sweets. (more…)
Spectacular Sichuan street food can be had at No. 25.
“It’s the same thing as New World Mall Food Court,” a local restaurant owner said of downtown Flushing’s latest entrant in the Queens Chinatown food court game. Indeed the first thing one sees when entering the month-old New York Food Court is Tokyo Express, a fake Japanese chicken teriyaki joint that looks suspiciously like the one in New World Mall. And, yes just like at New World Mall Food Court, there’s yet another branch of Lanzhou Hand Pull Noodles as well as several spicy stir fry by the pound places, including the ridiculously named Incredibowl. Nonetheless I’ve been able to ferret out some good stuff. Let’s start with Szechuan Taste, No. 25, which lies just beyond the jivey Japanese. (more…)
Rosanna Scotto and I about descend into the Golden Shopping Mall Food court.
I have a lot to be thankful for this year, first and foremost the gifts of home, health and family. Heck I even got to partake of a turducken. Certainly I am grateful for continuing to eat my way through the most delicious and diverse destination on the entire planet. And the opportunity to turn others on to the wonders of Queens via food tours.
A few weeks ago Rosanna Scotto’s people looked me up and asked if I’d take her on a tour for “Wining and Dining With Rosanna.” So I did, it’s not every day that I get to share air time with folks like Bobby Flay. We hit Flushing and Jackson Heights hard from lamb spine to tawa katakat. You can watch the episode here. Scotto’s no Andrew Zimmern when it comes to adventurousness, but then again who is? Hoping you have a delicious Thanksgiving.
P.S. if you’re looking for something to do on Black Friday, I highly recommend the black goat feast at Bang Ga Ne. As for me I’ll be leading a tour of America’s best Chinatown.
Andy Yang’s crispy fish with chili will set you back $1.25.
Ever since Zhu Da Jie—Flushing’s Queen of Sichuan cookery—set up a cart in Elmhurst on the corner of Broadway and Whitney last spring I’ve been begging her to make dan dan mian. After all the savory, spicy noodles have their roots in the street food of Chengdu. That hasn’t happened yet, but I was pleased to see that one of her classic dishes, spicy fried fish, has been revived after a fashion. And by a cart that had the nerve to open up right next door to her lump charcoal fueled operation. (more…)
Two great tastes in one via Taipei and New York City.
Until very recently I was a pizza purist. Then I ate the falafel slice at Benjy’s Kosher Pizza Dairy Restaurant and Sushi Bar in Flushing. This surprisingly delicious mashup of Israeli and New York City street foods can be found on Main Street in Flushing , not the Chinese portion but the Jewish neighborhood sometimes called Kew Garden Hills. Yesterday I created a decidedly non-kosher mashup in the heart of Flushing’s Chinatown. Ladies and gentlemen, I present the Taiwanese chicken parm slice. (more…)