The stars of Shandong dumpling making have a new home.
After years of being on the chopping block, Flushing Mall finally closed its doors late last month. I can’t say I’ll miss the odd collection of retailers, but the main food court was always a favorite food tour stop, particularly for Diverse Dim Sum’s excellent xiao long bao. And then there were the Shandong Dumpling Ladies located on the already sleepy mall’s even sleepier side. (more…)
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.
When it comes to Chinese sandwiches in New York City there are few real standouts: gua bao as made by everybody from Eddie Huang to Taiwanese grannies, Xi’an Famous Foods’ cumin lamb burger, and the $1 Peking duck buns from Flushing’s Corner 28. So I was very pleased to discover an outstanding American-Chinese mashup of a sandwich—Red Star’s sesame chicken ($8.50) —although I’m somewhat ashamed to admit that I travelled to Boerum Hill to get it.
Red Star Sandwich Shop is the brainchild of brothers Gibson and Johnson Ho who grew up eating a combination of Chinese takeout and traditional Fujianese food that their parents and grandparents made. Sesame chicken was a childhood favorite says Johnson. “It’s so American.”
Red Star takes the American-Chinese classic and turns up the heat a bit creating a sesame chicken sandwich that got my attention without blowing my head off. The tender sesame-studded chunks of fried dark meat came with a sauce more spicy than sweet piled high on a roll from Carroll Garden’s institution Caputo’s Bakery. The whole lot’s dressed with pickled peppers, jalapenos, and lettuce.
I’ve eaten sesame chicken and wonton soup together, but not quite like this. Unlike the wonton soup from the corner takeout, Red Star’s is a delicate Fuzhou style version with thin skinned pork dumplings floating in broth made from pork and chicken.
I would be remiss if I didn’t mention Red Star’s stupendously good p’tater tots ($3.25), which take a school lunch favorite and elevate it to the zth degree. They are twice fried resulting in a fluffy interior and a crispy outside.
Before I left Johnson and I talked for a bit about Fuzhou food. “It’s not sexy,” he said. I nodded eating the last of the tots. And then I told him that if his brother Gibson, an alum of Ippudo and Momofuku Noodle Bar, could make such ethereal tater tots surely he could make Fujianese food sexy.
Red Star Sandwich Shop, 176 Smith St, Boerum Hill, 718-935-1999
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…)
At Lao Dong Bei, they call it lamb chop in Xinjiang style, and it’s glorious.
Muslim lamb chop is a dish I first had at one of Flushing’s first Dongbei eateries, Fu Run. Not really a chop but rather a whole slab of lamb ribs, braised and then deep fried and rolled in cumin, chili, and sesame seeds—a mixture that one food writer termed “Dongbei everything bagel spice”—the result was magnificent fatty, crunchy and luscious. And for quite some time it continued to be magnificent, so much so that I turned the crew of Andrew Zimmern’s Bizarre Foods America on to it. (more…)
Dip Dip, perhaps Flushing’s coolest looking hot pot spot.
This brutal winter has me craving Chinese hotpot. Do you have a favorite place? — Jane S., College Point I’m not the biggest fan of huo gou, or fire pot as it’s known in Chinese, but I had a great experience at Dip Dip (135-21A 37th Ave, Flushing, 718-888-0711) recently. Apart from excellent hotpot—with such add-ins as baby ginseng and well-marbled ribbons of beef and lamb—the place looks like a movie set. I half expected Lucy Liu and her henchman to come leaping out of the upper room. This weather makes me want to go back and try the medicinal black chicken pot. (more…)
I’m pretty sure Napoleon Dynamite has no Chinese cinematic equivalent, but if he did surely he’d say, “No, go find your own,” when it comes to Tianjin turnip tots. Salty and scrumptious, the crunchy morsels are even good cold, which is how I ate them the day I discovered them at Flushing’s Golden Shopping Mall. (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…)
As 2014 draws to a close rather than offer up a roster of resolutions—less chips more gym, save money, etc.—C+M presents a list of 14 of our favorite things, a highlight reel of the year that was. Let the mostly Queens-focused cavalcade of offal, mashups, secret eats, and overall deliciousness begin.
The rugelssaint at Andre’s Hungarian.
1. Sweetest mashup
Part pain au chocolat, part rugelach, all decadence the chocolate croissant—aka rugelssaint—at Andre’s Hungarian Bakery was my go-to guilty breakfast this year.
Ban Ga Ne’s got your large format goat feast needs covered.
2. Best goat meat bonanza Not only was the three-course black goat meat feast at Ban Ga Ne one of the best Korean meals I’ve had in a long time, it was some of the best goat I’ve ever had. Plus as the proprietor pointed out, it’s um, invigorating.
Zuppardi’s glorious fresh shucked Little Neck clam pie.
3. Best pizza Some friendsand I made a pizza pilgrimage to New Haven this fall. Everything we tried was good, but the real revelation came when we dug into the fresh clam pie at Zuppardi’s Apizza. Fragrant with Little Necks and oregano atop a crackling thin crust, it was simply astounding. (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…)