‘Sweet noodles’ lashed with sesame sauce and topped with garlic paste.
Cold sesame noodles are an American Chinese staple that I haven’t eaten in quite some time. It’s not that I don’t like them. It’s just that the hyper-regional, hyperauthentic hawker stands that I frequent don’t serve them. Yesterday I learned that there’s a warm Sichuan version of this dish. It goes by the moniker sweet sauce noodles. Or at least it does at Cheng Du Tian Fu, my favorite Sichuan snack stall in Flushing’s Chinatown. (more…)
Bonjuk serves one thing and one thing only, Korean rice porridge.
The real K-town in New York City is in Queens, stretching for about five miles from Northern Boulevard and Union Street in Flushing all the way out to Manhasset. This vast K-tropolis is lined with dozens of BBQ restaurants, kimbap joints, large Korean supermarkets, fried chicken spots, a store that sells Korean stone beds, and even a Korean-run Third Wave espresso bar. There are so many places it would take an entire lifetime to document them all. Today C+M’s K-tropolis takes a look at Bonjuk, a Korean porridge specialist. (more…)
The ba si on the package looked kind of promising.
Ba si, deep-fried candied bits of fruit or tuber—apple, sweet potato, or taro—are a favorite end to meals in Flushing’s many Dongbeirestaurants. The golden brown chunks are encased in a sticky molten coating that hardens when dipped in the accompanying bowl of ice water, sending forth filaments of pulled sugar.So when I saw the above package of honey sweet potato in the freezer case at J Mart, I was overcome by the prospect of having this wonderful dish at home, via microwave no less. (more…)
Offal—tongue, tripe, heart, even face, among other so-called off cuts—happens to be one of my favorite things to eat. As with most of my stranger culinary predilections, I blame it on my old man who always made sure to include plenty of hearts whenever he cooked up a batch of chicken soup. Thus I present a list of some of my favorite nasty bits.
Husband and wife offal slices at Golden Mall.
1. Fu qi fei pian, Cheng Du Tian Fu
The story goes that fu qi fei pian, or husband and wife offal slices, are so named because the couple who created this classic dish back in Chengdu, Sichuan, had an especially harmonious union. While that tale may be apocryphal the union of meaty beef tongue; funky chewy ribbons of tripe; and translucent swatches of tendon bathed in chili oil and shot through with peanuts cilantro, and just enough Sichuan peppercorn to set your mouth atingle is especially delicious. My favorite place to dig into this fiery heap of beef offal is Cheng Du Tian Fu in Flushing’s Golden Shopping Mall. Cheng Du Tian Fu, No. 31, Golden Shopping Mall, 41-28 Main St., Flushing(more…)
Tianjin Dumpling House’s snazzy new customizable dumpling menu.
One of the coolest things about Golden Shopping Mall apart from all the delicious regional Chinese food is watching the ebb and flow of the various family run hawker stands. Over the six years I’ve been eating at the labyrinthine Flushing food court there have been stands that keep chugging along—Sichuan specialist Cheng Du Tian Fu and Nutritious Lamb Noodle Soup come to mind—and wild success stories like Xi’an Famous Foods.
Lately one of my favorite stands has been Tianjin Dumpling House. Back when I took Anthony Bourdain and Eric Ripert to the Golden Shopping Mall the most notable thing about the dumplings at what was then called Xie’s Home Cooking, or Xie Jia Tsai, was an off-flavor that Ripert said resembled cigarette ashes. About a year or so Xie’s was rebannered Tianjin Dumpling House. A menu boasting a dozen kinds of dumplings, including the amazing lamb and green squash, was added. And about two weeks ago things got real deep when my friend Helen rolled out a customizable dumpling menu. For a mere $5 a dozen (a buck extra for shrimp or fish) you can design your own dumplings, which are freshly made and steamed on the spot. Some folks—not me, mind you—might call them bespoke dumplings. (more…)
I used to live in Indonesia and am craving Indonesian food. Read about the parking-lot festival and would love to know when it will be happening next. I’ve tried calling Masjid Al Hikmah several times, but have had no luck. Do you have any idea when it will be starting up? – Suzanne C., Bayside
I too am eagerly awaiting food festival season at Masjid Al Hikmah. I’m not sure when it starts up again, hopefully soon. In the meantime though some of the sisters from the masjid operate a scaled-down version of the bazaar on Saturdays from 10 a.m. to 4 p.m. that offers bakso and other treats. You might also want to take a trip to what I like to call SEA Elmhurst to check out OK Indo and Java Village. (more…)
“Hello,” a cheery voice called from the corner of Broadway and Whitney. I’d stopped briefly to marvel at Elmhurst’s only Chinese BBQ skewer lady. When she called out to me I immediately recognized it was my old friend Zhu Da Jie, the Sichuan lady chef who most recently cooked out of Lao Chengdu in Flushing. Rumor had it that she’d moved back to China.
“I miss your food,” I said as she generously handed me four skewers, two chicken and two lamb. The $1 sticks were dusted in chili powder and just a hint of Sichuan peppercorn. Her 22 item roster includes beef tendon ($1.25), fish maw ($1.50), and the intriguing sounding buccaneer ($1.50). I am hoping against hope that Zhu Da Jie starts selling her magnificent dan dan mian on the street.
Zhu Da Jie Skewer Cart, Broadway and Whitney Ave., Elmhurst, hours 2 p.m.-1 a.m.
Noodle Village’s rice rolls are a sweet chewy delight.
“I never get anything else there,” she said, “because my inner six-year-old makes a bee line for the rice rolls.” We were talking about Noodle Village So Good, a stall just at the bottom of the escalator in New World Mall, which traffics in congees, soups, and noodles, with a side line in xiao long bao. I told her that as a six-year old I’d eaten my fair share of shrimp and pork chang fan at Mei Lai Wah Coffee House in Manhattan’s Chinatown. I’d always thought of them as more of snacky type meal than a treat, but I could tell from the way she spoke about them Noodle Village’s rice rolls fell clearly in the treat category. (more…)
Green bean sheet jelly with red oil, for vegetarians and chiliheads alike.
To a certain kind of Chinese food aficionado the very mention of Fu Run conjures up three words: Muslim lamb chop. And it is well that it should. For the ruddy rack of lamb that’s been braised, deep fried and rolled in cumin and sesame is truly spectacular. When I showed Dave Beran the executive chef of Next around downtown Flushing a while back he told me he wanted to take it easy on cumin forward dishes. I insisted the Muslim lamb chop was a must-eat, and he relented, and was glad to have done so. As a card carrying carnivore I am loath to admit two of my favorite dishes from our Fu Run meal were vegetarian. (more…)
It’s like eating a cloud wrapped around sugary sunshine.
Filipino breakfast—dasilog, tocilog, and the like—is a festive affair at Manny’s, complete with slice of cake for dessert. Quite often it’s purple ube cake complete with purple frosting. Purple birthday cake should be a part of every complete breakfast! The other morning as I finished an up an order of longsilog—fatty pork sausage with two eggs and garlic rice—I prepared to attack the day’s dessert. It appeared to be meringue rolled around some sort of custard. (more…)