I haven’t been this excited about cold skin noodles—aka liáng pi—since I first tried them at Xi’an Famous Foods, back when family patriarch David Shi went by the moniker Liáng Pí and his sales pitch was a hawker’s chant, “My name is Liáng Pí, try my famous cold skin noodles, you want to try a Chinese hamburger.” These days the mini-chain deserves the appellation “famous” and has even spawned imposters, notably Elmhurst’s Chinger, a pormanteau of Chinese Burger, that sounds like a racial epithet.
Thankfully Lǎo Luòyáng is no imposter but rather a practitioner of the liang pi art that brings some color and history to the game. On a first visit I tried the purple sweet potato cold noodle ($6.50), zǐshǔ liáng pí. The sweet potato lent a slight tinge to the slippery wheat noodles and squidgy blocks of gluten, but added little flavor. No matter though as the sauce was astonishing, hitting many points of the flavor matrix, chili, garlic, vinegar, but above all a beguiling blend of tahini and aromatics like cloves. It was so good I slurped some up with a straw. (more…)
For the longest time Korean and many other cuisines were all about fire for me. Creamy curds of tofu in bubbling angry bowl of red soondubu was my go-to lunch order at K-Town’s Seoul Garden.
Lately I’ve been embracing the mellower side of Korean cuisine; and there’s nothing more comforting than a steaming bowl of seollongtang, a long-simmered ox bone soup. I’ve been told that’s it’s good to eat when feeling sick. Recently I’ve had the good fortune to be sick enough begun to appreciate just how good.
A month ago I found myself in Tang out on Northern Boulevard. Dehydrated and spent after having a chemotherapy port in my chest checked out I slumped into a seat and gasped, “Seollontang.” (more…)
Soup dumplings—and instructions on how to eat them—are always a highlight of my Flushing Chinatown food tours. One of the stranger techniques I’ve witnessed is people who forego a spoon and hold the dumpling aloft, nipping a hole in the side. It’s not a method I’d recommend. One tool I never thought I’d see used in dispatching xiao long bao is a straw. Lately though a larger style dumpling has begun to appear, first in Shanghai, and now in Queens, thanks to Shanghai You Garden.(more…)
Duck charcuterie by way of Chengdu and downtown Flushing.
As a keen watcher and eater of all that goes on in downtown Flushing’s Chinatown, I’ve seen a many a hawker stall come and go. This seems especially true of Sichuan outfits. Thankfully there’s one constant in this shifting ma la sea: Cheng Du Tian Fu or Chengdu Heaven, as it’s often so aptly rendered in English. (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…)
Because nothing says Korean food like Canadian ham.
Back when I first moved to Queens there was a pizzeria in downtown Flushing called T.J.’s that sold a Korean-influenced slice. Apart from a generous serving of tangy, peppery kimchi it was a classic New York City slice. And T.J.’s itself was a classic New York City pizza parlor.
A few weeks ago some friends and I tried out Pizza Maru, in the vast K-tropolis of Northern Boulevard. If T.J.’s was a classic New York joint then Pizza Maru is classic Korean fast-casual spot. It’s Pizza Hut as envisioned by Korean businessmen, complete with four types of stuffed crusts and more than a dozen pies, including honey gorgonzola and Chicago style. (more…)
Like many of the best Korean BBQ’s Majang Dong cooks over charcoal.
The number of places to enjoy Korean BBQ in Queens is staggering. The vast K-tropolis that runs along Northern Boulevard boasts kalbi specialists like Mapo, spots renowned for the fatty ribbons of pork belly known as samgyeopsal, and even all you can eat/grill joint called Picnic Garden. There’s only one that feels like being at an actual picnic though, Majang Dong. To be more specific it feels like a backyard BBQ—and that’s because it is.
Chef Yu and his family run what some might call a Korean BBQ speakeasy. It’s not that one needs a password to gain access, it’s more that if you didn’t know that it was there you could easily pass right by it. Sure there’s a storefront and inside you’ll find a restaurant, but the real action takes place out back in the shack and garden. Say you’re there for BBQ, and Mrs. Yu will walk you out the back door into a Korean BBQ wonderland. (more…)
Who knew Gui Lin Mi Fen had an awesome tofu salad?
As a nonvegetarian omnivore the first things I think of when it comes to vegetarian food in the bustling Chinatown of downtown Flushing are the tofu from Soybean Chen and the dosai at the Ganesh Temple Canteen. But what would a real vegetarian choose? To find out I turned to Howard Walfish, the man behind the web sites Lost Vegetarian and Brooklyn Vegetarian, who was kind enough to share his favorites in this guest post.
Downtown Flushing can be a little daunting for vegetarians. Between the restaurants, street vendors, and food courts, there are hundreds of places to eat. Many of them don’t have English-language menus, and many of them have decidedly nonvegetarian specialties. But all it takes is a little digging, and you can find lots of great vegetarian food. Here are a few of my favorites.
1. Tofu Salad at Gui Lin Mei Fen Gui Lin Mi Fen is best known for its noodle bowls, but there’s a sleeper vegetarian hit on their menu that’s easy to overlook: a tofu salad. The firm tofu is diced and flavored with kalimeris indica, a plant also known as Indian aster. The herb adds an herbal, floral note to the salad that makes it irresistible. (135-25 40th Rd.)(more…)
Seafood sticky rice balls are gloriously golden brown.
The menu at Diverse Dim Sum is as advertised, running to some 30 items, including various pancakes, noodles, dumplings, and other snacks. The soup dumplings at the oddly named Shanghai xiao chi specialist are so good—thin of skin and fragrant of broth—that I’ve sampled hardly anything else on the menu.
I’d been hearing great things about the seafood sticky rice ball ($3), so the other night a carb craving friend and I decided to have it as a sidecar to an order of xiao long bao.Hai xian zi fan gao, as they’re known in Chinese, come two an order and they’re more blocks than balls.
“Chinese pizza,” the lady behind the counter said as she presented the pair of golden brown slabs. (more…)
“Wow, where’d you get that?” I said to my new friend Mike as he presented a jazzy looking bowl of wavy hand-pulled noodles bobbing with Chinese chitterlings and pickled mustard greens in a crimson broth. “Over there,” he said waving a hand toward Guchun Private Kitchen.
I love Guchun for its chao bing.The Northern Chinese specialty substitutes strips of flatbread for noodles to such great effect that I’d never even given the la mian so much as a second look, so I was glad that Mike, a first-time visitor to New York Food Court, had sussed it out. (more…)