The Verizon Food crawl ended at one of my favorite spots , M. Wells Dinette.
When it comes to technology, I’m what you might call a late adopter. As for food, I am quite the opposite, living to discover new cuisines and flavors. So when Verizon contacted me to help organize and participate in a Queens food crawl on November 23 I was quite excited. Not only would I get to spend a day eating in Queens and pregame for Thanksgiving, I might learn a thing or two about technology.
Our day started at the new Verizon store in Astoria where we were each outfitted with a smart phone. Once I’d managed to set up my e-mail and social media accounts on the snazzy new LG G2, I immediately started testing out the camera. Soon we were using the Uber app to callup a car and take us to our first destination. (more…)
Ever since I saw the ad for Subway’s Sriracha Chicken melt sandwich I’ve been strangely fascinated by it. I had every intention of covering it for this week’s Sandwich Wednesday, but couldn’t bring myself to pull the trigger. That’s how I found myself in Flushing casting about for a sandwich idea and settled on trying the gua bao ($2.50), or Taiwanese pork belly sandwich from Taipei Hong, my secret Taiwanese fried chicken connection. And then it hit me. “Let me have a Number 1, spicy,” I said giving the secret password for the off-menu fried chicken, “and a gua bao.” (more…)
“I’ve walked by this place dozens, maybe hundreds of times, until I finally tried it.” It’s a common refrain on my Flushing Chinatown food tours, as we stop at White Bear or Soybean Flower Chen. And so it goes with the $1.25 cài bĭng that I found yesterday at the purple-awninged Super Snack, a counter just outside the 41st Road entrance of the Golden Shopping Mall. I’ve been seeing the veggie sandwiches around for years, and recall Calvin Trillin writing about a similar one in Manhattan’s Chinatown years ago. At $1.25 this “vegetable cake,” is more expensive than the nearby $1 Peking duck sandwich from Corner 28, though arguably better for one’s health. The slightly doughy flatbread is packed with crunchy piquant mustard greens and is as fine a snack as any. It’s the cheapest , tastiest veggie sandwich I’ve ever had in Flushing.
Super Snack, 41-28 Main St., Flushing, (718) 886-2294
A potage of poultry and potatoes sits atop a bed of hand-pulled noodles.
Dà pán jī—or “big tray of chicken” is a Henanese dish I’ve been meaning to try for some time. I’d forgotten all about dà pán jī until I started seeing it at the New World Mall Food Court, notably at the purple curvilinear stand Stew where it goes by the rather ungainly yet specific English name “chicken potato noodle.” For an additional four bucks one can procure beef, lamb, or fish potato noodle. As I snapped a photo of the Chinese language sign for the dish, which shows Stew’s chef giving a thumbs up and some characters that likely translate to “Best big tray of chicken in the free world,” my friend from the neighboring Stall No. 28 waved me over. (more…)
Can you give me a recommendation for a place in Queens to eat oxtails? Paul Z., Bayside,N.Y.
There are many good West Indian places to eat oxtails in Queens, but I suggest that you go Chinese. The stewed oxtail over rice special at Liang’s Kitchen (133-51 39th Ave., Flushing, 347-506-0115)is quite lovely. For a spicier approach I highly recommend the oxtail and hand ripped noodles atBiang! (41-10 Main St., Flushing, 718-888-7713.)
Whenever I go to the Golden Shopping Mall I find myself very overwhelmed by all the sights, sounds,and aromas. What’s the best thing to eat there? Baffled in Brooklyn
You are not alone, the first time I went there I left without ordering a thing because I was completely overwhelmed. (more…)
Roast pork buns—either pillowy white and starchy or burnished and brown—are commonplace in all of New York City’s Chinatowns. Chicken buns, not so much. So the chicken bun at Morning Glory Bakery in Rego Park is especially unique. I like to think of it as a breakfast sandwich, but only because they usually run out it before noon. “Special!! Mustard Stem Chili Chicken Bun,” a hand-written multicolored sign at the counter above a sheet pan of the sandwiches reads. (more…)
Surely this is the subtlest Sichuan seafood soup ever.
When it comes to Sichuan dumplings two words spring to mind: chili oil. So it was a pleasant surprise to discover a subtle wonton soup at Szechuan Dish in the New World Mall Food Court. The stall serves what are to my mind the best Sichuan noodles in New York City and its exquisite cold dishes, including cucumbers in chili and surprisingly smoky strips of gluten, are a staple of my Flushing food tours.
On the picture menu, where all the others item are tinted a fiery red, haĭ weì chāo shoŭ ($7), looks out of place. Although there’s no chili to be found in seafood flavor wonton soup, it has a steady buzz of spice thanks to black and white pepper. And there are so many delicate (more…)
Fuchsia Dunlop’s account of wrangling with passel of stag pizzle in the latest Lucky Peach is alternately harrowing and humorous. It’s been five years since I took the acclaimed British cook and Chinese food expert to explore Flushing’s Golden Mall, so I thought I’d put my aside my castration anxiety aside and drop the author of Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, a line. Dunlop who is currently eating her way through Beijing was kind enough to answer Seven Questions. By the way if you want to get really hungry follow her adventures on Instagram.
Are there any misconceptions about Chinese food you’d like to dispel? I’ve spent my entire food-writing career trying to dispel various misconceptions about Chinese food—most of all that it’s unhealthy! Of course if one were to eat deep-fried egg rolls and sweet-and-sour pork all the time it wouldn’t be a very healthy diet, but most Chinese home cooking is about rice or other grains with plenty of vegetables and a little meat, fish or poultry. I’ve always been impressed by Chinese knowledge of how to eat for health and happiness (and it’s sad to see how many younger people are now following in the unhealthy food footsteps of the West).
The other misconception is that ‘Chinese food’ is a single cuisine. China is a vast country with an incredible wealth of local and regional culinary traditions. (more…)
Ever wonder what goes on at night inside the neon squiggle festooned former diner that is Flushing’s Lake Pavilion? Well, wonder no more. The Cantonese banquet hall is the subject of a two-star review in this weeks’ New York Times. Gotta give Pete Wells props for trying goose webs and screw clam, which is not a clam, but rather an organ extracted from a sea cucumber.
In case you’ve got a forequarter of beef lying around that you’d like to turn into pastrami this video might come in handy.
I’ve always been fascinated with Rocco’s Calamari in Borough Park, Brooklyn. Now Eating in Translation helps me understand why. Rocco is Calabrese, just like my dear old Ma. (more…)
Malaysian mooncake with pandan filling and a salted egg center.
Over the weekend I had the pleasure of taking tea at Yumcha Yoga in Flushing. It’s a monthly ritual (yumcha means to drink tea in Cantonese) over at the newish yoga school established by the creators of Dim Sum Warriors. This month’s theme? Mooncakes, the dense, sweet Chinese treats eaten to celebrate the Mid-Autumn Festival. Theresa Wong of Fang Gourmet Tea paired the cakes with a lovely aged pu-er tea. Afterwards she told me that she’s not really a big fan of mooncakes. So with the moon hanging heavy in the sky and the festival falling this Thursday here’s what I’d like to know. Do you dig mooncakes? Or do you liken them to hockeypucks? And if you do like them what’s your favorite? Mixed nut, Malaysian pandan flavored, the platter sized discus that is Fujianese mooncake,or some other variety? For the record my favorites are the Malaysian ones.