06/15/15 10:54am
Zhi zi liang fen, slippery cool, and garlicky as all getout.

Zhi zi liang fen, slippery cool, and garlicky as all getout.

“What’s your favorite noodle dish?,” is a question I’m asked all too often. As a food nerd I have about a dozen favorites encompassing Thai, Uzbek, and Chinese. One of my top Chinese noodles these days is the ma la liang mian or cold noodles—humming with ma la flavor of tingling Sichuan peppercorns combined with red chilies—from Szechuan Taste.

It’s so good that it’s taken me a year to start ordering the stall’s other cold noodle specialties like zhi zi liang fen, or gardenia bean jelly ($3.75). Despite the English name, there are no flowers in it whatsoever. Just Like its bone-white cousin liang fen, this sunnier version is made with mung beans. (more…)

06/11/15 10:30am
One of Lord Ganesh’s favorite snacks.

One of Lord Ganesh’s favorite snacks.

The canteen located in the basement of the Šri Mahã Vallabha Ganapati Devasthãnam, more commonly known as the Ganesh Temple, is one of my favorite non-Chinese haunts in Flushing. I’m especially fond of turning tour groups on to the 2-foot long paper dosa. In addition to many varieties of the rice and lentil crepes there is an abbreviated selection of snacks and sweets. The other day I tried a ladoo. Slightly smaller than a handball the golden hued treat is made from chickpea flour, and is the elephant-headed god’s favorite mithai. (more…)

06/08/15 9:42am
Crunchy, spicy, and salty baby squid from Shanghai 33.

Crunchy, spicy, and salty baby squid from Shanghai 33.

As an Italian-American, I cut my teeth on fried calamari. Whether made at home by my old man or at the Long Island outpost of Vincent’s Clam Bar, it was almost always eaten with a marinara sauce spiked with copious amounts of red pepper. The other day I tried a Chinese twist on fried squid at Shanghai 33 that was simply amazing. (more…)

06/03/15 10:24am
A fish sandwich with a sidecar.

A fish sandwich with a sidecar.

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…)

05/13/15 12:50pm
quesadila

El Salvador’s version of the quesadilla is not what you think.

As one of the only Salvadoran spots in the largely Asian stronghold of Flushing, El Ranchito De Daisy is quite an anomaly. The pupusas are good but the quesadilla Savadoreno ($3) is really quite remarkable.

“What’s that I asked?” spying the golden brown ovoids lining the counter. “Quesadilla,” came the response. “Quesadilla!!? Quesadilla de que?” I asked in my best bad Spanish. “De arroz,” the gent behind the counter replied. (more…)

04/24/15 12:28am
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Peng Shun’s Mongolian roast lamb ribs are astounding.

“Wow I think you renewed my faith in this dish,” a dining companion said the other day. He was talking about Muslim lamb chop a delicacy that rose to ascendancy on cumin-scented wave of glory at Fu Ran neé Fu Run about five years ago. Sadly Fu Ran’s version ain’t what it used to be. On my last few visits it was precooked, rendering what should be gloriously juicy, fatty lamb flesh rather dry and tight.

Muslim lamb chop also called lamb in Xinjiang style is a specialty of Flushing’s Dongbei restaraunts. The version that rocked our world’s can’t be had at a restaurant though. It’s served in a much more humble setting, New York Food Court. (more…)

04/21/15 11:54am
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Sheng jian bao at New York Food Court.

There are so many dumplings in the bustling and delicious Chinatown of downtown Flushing that keeping track of them all would be a lifelong task. A task for which I am ill-equipped. Perhaps that xiao long bao obsessive guy whose exhaustive soup dumpling survey is making its way around the interwebs will come to Queens one day, calipers and scale in hand. Until he does I will muddle along as best as I can. That being said, let’s talk about two of my favorite new dumplings. (more…)

04/16/15 11:56am
PASTRYGUY

Creme’s chocolate, praline, and pistachio éclairs are exquisite

Flushing has been home to Asian-owned and operated French inspired bakeries of middling quality, notably Tous Les Jours and Paris Bakery, for more than a decade. Now the largely Asian community has a real deal French bakery run by an honest to goodness Frenchman. His name is Rudolf Merlin and his bakery, called Creme, opened quietly back in January in a most unlikely location, New Age Market, an Asian supermarket in the heart of the K-tropolis that is Northern Boulevard. Only in Queens can one find cases lined with croissants, éclairs, and tarts scant feet away from a vendor selling Korean kimbap.    (more…)

04/13/15 9:57am

“This one wants to try something really weird,” the parent of a young man on my most recent Flushing Chinatown food tour said. We had already tried fu qi fei pian, the Sichuan mélange of offal that combines tripe, tendon, and beef shin, so I knew the kid was a tough customer. He seemed satisfied by the plate of crunchy Chengdu style pig ears we shared at Golden Mall. (more…)

03/23/15 9:56am
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Cheng Du Bo Bo Ji’s fried chicken is a ma la head’s fever dream.

“Are sure you can handle it,” the kid behind the counter at the newest stall in Flushing’s New World Mall Food Court said skeptically. “Yes, yes ma la,” I replied, indicating that I was down with the classic Sichuan numb-hot flavor that combines fiery chili heat with the floral and tingly Sichuan peppercorn. The dish in question was listed on the menu as Chong Qing Spicy Chicken ($10.99), but he referred to it as house spicy fried chicken. (more…)