“I guess Queens is still the only place to go,” read a lament about the state of Thai food in Brooklyn. To put a finer point on, it Elmhurst, is the place to go. And, to narrow it down even further, Hug Esan, is the place, at least so it’s been for the past 11 days for me and a rather large chunk of the local Thai community.
I’d been watching the space—carved out of the first floor of an apartment building—for months. The name might sound like a character from a Thai version of Starsky and Hutch, but Hug means “love” in Thailand’s Esan dialect. (more…)
Super Bowl 50 is almost upon us, and as usual, I’m only just learning which teams will face off Sunday evening. Such is my interest, or lack thereof, in football. Despite my apathy for team sports, I do hope all who watch the Denver Broncos and the Carolina Panthers have a great time. Thus as a public service C+M presents a list of global snacks and goodies all of which are available in in Queens and will give your Super Bowl party much more flavor than guacamole and onion dip.
1. Mee krob (Thai)
The name of this popular Thai snack literally translates to crispy noodles. It’s no mere salty indulgence, though. Like so many of my other favorite Southeast Asian snacks, the tangle of noodles and fried bits of egg is salty, sweet, spicy, and sour. Tamarind and chili combined with a chewy sweetness make mee krob eat like a Thai Rice Krispy treat. Find it at the counter at Elmhurst’s Sugar Club. Sugar Club, 81-18 Broadway, Elmhurst, 718-865-9018
2. Fried jeffrox fish (Filipino)
Find this pescatarian answer to potato chips at Phil-Am Market, a paradise of Filipino groceries and snacks located in Woodside’s Little Manila. The translucent sheets of fried dried fish are available on Thursday through Sunday. The crunchy critters come with a sidecar of seasoned vinegar and make for excellent, if somewhat odiferous, snacking. Phil-Am Market,40-03 70th St, Woodside 718-899-1797(more…)
La Cevicheria’s got the best mixto in Rockaway Beach.
Few things are more refreshing and delicious on a hot summer day than a good Peruvian ceviche. Fresh fish marinated/cooked with plenty of lime served showered with red onions and with the traditional accompaniments of camote (sweet potato), cancha (toasted corn kernels), and mote (hominy corn) makes for a fine summer meal. Until last week my go-to was ceviche pescado, with ceviche mixto a distant second. Thanks to Rockaway Beach’s La Cevichería, I have a newfound respect—and craving—for ceviche mixto. (more…)
This grilled fish is one of the best things at the Indonesian Food Bazaar.
The Food Bazaar at Astoria’s Masjid Al Hikmah is perhaps my favorite of the many homegrown food festivals that take place throughout Queens. Several times each spring and summer more than a dozen vendors selling soups, satay, and other Indonesian goodies set up in the mosque’s parking lot. The next one is this Sunday from 10 a.m. to 5 p.m. (more…)
Truly good Chinese sandwiches are few in and far between in Queens. While the yang rou jiao mou—a spicy cumin lamb sandwich from Xi’an Foods—remains a long-time favorite, the house special pork chop from The Crispy Pancake is my current Chinese sandwich crush. A deep fried pork cutlet topped with lettuce and crowned with a runny fried egg is stacked between two shatteringly crisp pancakes, forming one of the craziest, most delicious Chinese sandwiches in downtown Flushing. (more…)
A selection of golden fried seafood from Bigelow’s.
I must have driven past the cheery blue and white Bigelow’s Seafood on Long Beach Road thousands of times in my life. It was a favorite of my father’s, but for some reason we never ate there when I was growing up. Some 30 years after first laying eyes on the cheery blue and white building, I finally got the chance to dine at the 76-year-old institution and try their infamous Ipswich clams, among other things. (more…)
The Madison Square Park area has never been known for izakaya, the Japanese gastropubs that are haunts of salarymen, sake drinkers, and adventurous eaters alike. Izakaya NoMad is out to change all that as I learned during a press dinner recently. With a whimsical dining room featuring a Godzilla mural, it offers an accessible alternative that sits somewhere between the rarefied air of a Sakagura and St. Marks’ grease bespattered yakitori joints. (more…)
Last week I committed a crime against good taste. Spurred on by a blizzard of panic and the promise of free grub I ate at Chipotle. As a staunch believer in the law of culinary equilibrium, I soon realized my folly and had to set matters straight by eating some real Mexican food right quick. So the very next day I jumped on the 7, intending to grab some tacos de carnitas from Tortas Neza.(more…)
Khao Kang has the best Thai steam table grub around.
Thais and non-Thais, foodies, chefs, and local shop owners alike have been encouraging me to try Khao Kang for months. The steam table joint opened this winter on a stretch of Woodside Avenue I like to call Little Bangkok. It took me half a year to finally try it, but I am ever so glad I did.
At first glance it looks like a Chinese rice-and-three spot, but it’s actually far superior. It recalls the good old days of Sripraphai, before the restaurant skyrocketed to popularity, taking up two storefronts. Selections change daily according to the chef’s whim, but they are always fragrant, delicious, and often quite hot. There are a few regulars like a wonderful stewed pork belly and something I like to call the Thai surf and turf, which is available only on weekends. (more…)
Norwegian skrei cod as prepared by the crew at Bo’s.
When I first heard of skrei I thought it rhymed with drei, and couldn’t stop saying “eins, zwei, drei,” over and over again. Once I got that out of my system I paid a visit to Todd Mitgang’s restaurant Bo’s to try this prized Norwegian cod. I learned two things: 1) It is pronounced “skree” and 2) It is absolutely delicious: pristine, white and flaky. Mitgang and executive chef Alex Priani first tried skrei at a tasting held by the Norwegian Seafood Council at the French Culinary Institute. Rather than avail themselves of an array of ingredients the two chefs prepared the fish with little more than olive oil and sea salt to let its flavor shine through. (more…)