As any one who’s talked to me for than five minutes about food in Queens knows, I’m a firm believer that the best Thai food in New York City can be had in Elmhurst. In fact I love the Little Bangkok that runs along Broadway between Whitney and Woodside Avenues so much that it’s the star of one of my food tours. So this month the boys at Queens Dinner Club and I are offering Big Taste of Little Bangkok, on June 22 at 7:30 p.m. at our new home in Kaufmann Astoria Studios. Tickets are $40 and may be purchased here.
The evening’s menu will include some of our favorite dishes from local hot spots Dek Sen, Eim Khao Mun Gai, Pata Paplean and Sugar Club. Dek Sen will be preparing tom yam, the classic Thai papaya salad, and moo ping Brooklyn, savory pork skewers. In case you’re wondering the name comes not from an affinity with the County of Kings, but rather the niece of one of the owners who’s named Brooklyn. As is traditional, both will be served with plenty of sticky rice. (more…)
By my calendar there are only five days left until the start of spring. Winter’s reasserted itself in what some New Yorkers, myself included, deem a rather weak blizzard. Nevertheless there’s plenty of snow on the ground, which means two things: one, tromping around the park, something I’ve been doing for years; and two, making homemade maple taffy/snowcones, something I tried for the first time this past Sunday. (more…)
Last time I checked Rice Krispies weren’t part of the traditional Thai pantry. That doesn’t prevent me from thinking of khao taen—crispy disks of fried rice drizzled with cane sugar caramel—as Thai Rice Krispy treats. They’re a common street food in Thailand. Here in Queens, I found them at Sugar Club.
They’re made with sticky rice as I learned from reading a recipe over at She Simmers Thai Cooking. Truth be told they’re way crunchier than Rice Krispy treats and eminently craveable. I usually buy a box for dessert with Thai coffee after chicken and rice soup at Eim Khao Mun Kai. I always promise myself that I’ll eat only one or two pieces—four at most—but wind up polishing off the whole lot.
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…)
When it comes to Chinese frozen desserts I’m half traditionalist/half adventurous. Shaved ice gets a resounding yes—whether the granular form or the fluffy one that’s been showing up at spots like Snow Days. Ice rice, which my pal Tyson Ho of Arrogant Swine said seemed disgusting also get the nod. Novelties like the ubiquitous rolled ice cream are simply that, good for Instagram hits and little else. (more…)
Half a lifetime ago Zak Pelaccio taught me to ball up khao neuw or Thai sticky rice and dredge it through the bracing liquour that sat at the bottom of a platter of papaya salad. We were gathered around the table at what was then the best Thai restaurant in Queens, Zabb Elee. Zabb is gone and Zak decamped for Hudson, New York, a while back. As for me I’m still in Queens, and have watched the Thai restaurant scene in the environs of Elmhurst, Jackson Heights, and Woodside blossom.
Whenever I’m at a Thai table there’s always sticky rice. Sometimes it acts a foil for savory dishes. Sometimes it’s the centerpiece of a dessert as with the pandan-scented sticky rice that acts as the foundation for Sugar Club’s over-the-top mango sticky rice.(more…)
Bacon makes everything better, including ice cream.
I am the type of salty sweet enthusiast who finds most salted caramel ice creams lacking. Until I visited the outpost of OddFellows Ice Cream Co. in Urbanspace Vanderbilt I didn’t realize that what they lacked was bacon among other things.
Brooklyn’s most unique ice cream artisans have joined forces with the culinary juggernaut that is Roberta’s to create a powerhouse of a savory sweet frozen confection. The flavor has no name, it’s announced by its ingredients: coffee ice cream, Roberta’s sticky bun bread pudding, bacon and salted caramel. One scoop in a cup made for a fine dessert after a chicken sandwich.
I must say that while I was eating it I felt much like the monkey in the photo. The new creation will be available through Labor Day.
OddFellows Ice Cream Co., Urbanspace Vanderbilt, 230 Park Avenue
Now that King Frost has officially made his presence known with the arrival of winter storm Jonas, it is officially soup season. Sure I’ve had plenty of bowls over the course of the past two months. But now it’s on, time to bring in the big guns. So here are seven of my favorites spanning a variety of styles—from sweet medicinal Chinese concoctions to savory noodle soups and spicy sinus clearers—and regions, including Southeast Asia and Latin America. Best of all you can find all of them without leaving the world’s borough, Queens.
1. Pozole rojo, Taqueria Coatzingo
This Jackson Heights cantina is known for its tacos, but the specials are the real stars. That’s where I discovered pozole rojo, the spicier cousin of the Mexican pork and hominy soup. As the name implies, the broth is red—very, very red—thanks to loads of chilies. Pozole rojo employs chicken rather than pork as a base. Served with the standard pozole fixings of diced onion, cilantro, and lime as well as shakers of oregano and red pepper, I like it think of it as Mexican penicillin. Add a few squeezes of lime along with a handful of onion and the other seasonings for one of the most head-clearing soups to be found on Roosevelt Avenue. Sour, spicy, and packed with fresh herbs, hominy, and chicken it’s sure to cure what ails you. Best of all it’s always on the specials menu! Taqueria Coatzingo, 76-05 Roosevelt Ave., Jackson Heights, 718-424-1977(more…)
Cloud ear fungus is said to benefit the respiratory system.
Kulu Desserts has all manner of cold treats, including sawdust pudding and some lovely durian preparations, come wintertime though I find myself craving their tong shui or traditional Chinese sweet medicinal soups. It’s not every day you can eat dessert and claim that it’s good for anything other than your mood.
One of my favorites is the papaya white fungus soup, a comforting brew of crunchy snow ear mushrooms, chunks of sweet papaya, and Chinese almonds. Papaya aids in digestion, so it’s something I like to have after a big meal. The frilly white fungus is said to benefit the respiratory system. I have a feeling I’ll be sipping a lot of this sweet soothing brew this winter.
Kulu Desserts, 37-06 Prince St, Flushing, 718-886-3302; 806 62nd St, Dyker Heights, Brooklyn, 718-680-2818; 123 West 3rd St., 212-658-0865
I’ve been eating my way through Flushing’s New York Food Court for about a year. Yet somehow, I only just got around to trying Mango Mango yesterday. The bowl of spicy soup I’d just finished had put me in the mood for something sweet to cool down.
I wasn’t in the a mango mood though, and almost left the food court without getting dessert. Then I saw the hand written special sign reading “mille crepe durian (slice).” There was also a mango version, but I was more intrigued by the durian. (more…)