07/08/20 9:35pm

RCL calls it a sandwich, but it’s more of a platter.

Chef Bruce has been gone about four years now. I still have a jar of cayenne he gave me two years before he died. It’s as potent as the memory of the first time I dug into a gigantic bowl of graveyard shift curry laksa at Curry Leaves with him. The chef turned taxi driver introduced me to what I like to joke is downtown Flushing’s longest running popup, since an entirely different crew runs the late night noodle operation. We’d often text each other in the wee hours with the simple query: “Curry Leaves?”

He introduced me to many places in Queens including the soul food specialist Rockaway Fish House/RCL Enterprises in Jamaica. Despite the name and the excellent reputation for fried fish, we ordered from the well-stocked steam table. I don’t remember what he had, but I do recall my plate: pig ears in gravy with collards and macaroni and cheese. (more…)

05/05/17 9:04am
TANGRA-FISH

KFC or Tangra Masala?

Normally Fish fingers are a dish that I wouldn’t give a second—or even a first—thought. In fact I’m pretty sure the first time I had them was at the inaugural Queens Dinner Club, held at Peter Lo’s Tangra Asian Fusion. At the time there was so much going on, the chef’s Tangra Masala fish fingers ($7.95) didn’t make much of an impression.

Recently Queens Dinner Club returned to the gaudy ballroom that houses Lo’s mecca for Indian-Chinese cuisine to celebrate our first anniversary. Everything was great, but  my dining companion and I found the fish fingers to be particularly amazing. (more…)