Shanghai noodles and xiao long bao at Diverse Dim Sum.
They were easily my favorite xiao long bao in downtown Flushing. I’ve missed the juicy, translucent packages of pork and crab these past four months as much as I’ve missed warm sunshine. Before Flushing Mall closed back in January I asked Diverse Dim Sum’s owner where I could find their soup dumplings. He said they were going to reopen on Kissena Boulevard. I’m pleased to say Diverse Dim Sum is back and it’s a lot closer than Kissena. They’ve set up shop at New York Food Court. (more…)
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…)
Flushing’s Noodlebot and his caretakers are local celebrities.
There are more than a half dozen places in downtown Flushing’s teeming Chinatown to observe the magic of noodle-making. I love to marvel at X’ian Famous Foods hand-ripped biang biang mian, the pulling and stretching of Lanzhou Noodles into thin strands, and the long broad noodles of Su Xiang Yuan. I’ve never seen anything quite like Ultraman Spaceman Knife-Cut Noodles 奥特慢太空人刀削面 though.
This newish stall in the Flushing Mall Food Court takes its name from the 1960s Japanese sci-fi series Ultraman. According to Wikipedia, the pointy headed silver spaceman has more than 20 super powers, including Spacium Ray, Ultra Psychokinesis, and Ultra Slash. Making knife-shaved noodles is not on the list of super powers, but it’s clearly an adaption of Ultra Slash. Let’s watch our hero in action (courtesy of my pal, Colin Goh) shall we? (more…)
A quick and easy way to get a Singapore curry la mian fix.
One of my favorite Southeast Asian dishes is kari laksa, a spicy and creamy soup enriched with coconut milk, popular in Singapore and Malaysia. I like to get it at the “night market” counter at Curry Leaves in Flushing. Sometimes I don’t want to get up at 6 a.m. for noodle soup, though. That’s why I’m glad that I picked up a package of Prima Taste Singapore Curry La Mian at Old Town Asia Market.
The la mian kit contained two brown packages “(A) Curry Paste” and “(B) Curry Premix.” The instructions said to add (A) to the water first. When I saw the vibrant orange paste, I knew was in for a treat. Even uncooked it had a distinctly funky aroma of curry, shrimp paste, and other SEA aromatics like ginger and lemon grass. Envelope B contained a white powder which I soon learned was dehydrated coconut milk. After some stirring and letting it come to a boil, I added the noodles. For the last few minutes of the boil I added some prepackaged tuna fish. (more…)