01/03/16 12:29pm

Now that the streets around Times Square are almost cleared of New Year’s Eve confetti and I’ve digested several plates of lucky New Year’s noodles it’s time to take a look back at 2015. It was a big year for me, including a profile in The Wall Street Journal. Queens  continued to amaze with everything from octopus tacos and Thai noodles to Caribbean Chinese and the most unlikely French patisserie ever. In no particular order here are 15 of the best things I ate last year.

CHERRYDRYNOODLE

Tom yum haeng topped with fried pork sugar and chili.

1. Yummiest dry tom yum
The weekend noodle soup pop-up at Elmhurst’s Pata Paplean remained on point, but one of my favorites there wasn’t a soup at all. Tom yum haeng—dry tom yum noodles—consists of springy yellow noodles, fish balls and golden shards of fried pork all dressed with fish sauce, lime juice, sugar, and chili, and cilantro. Mix it all up and dig into the best dry noodles in Thai Town.

BIGELOWS2

2.  Tastiest deep-fried seafood nostalgia
The cheery blue and white Bigelow’s Seafood has been around for more than 70 years. After driving by it for about that amount of time, I finally had the privilege of trying it this past spring. These wizards of the fryer turn out impeccable Ipswich clams, fried smelts, shrimp, and soft shell crabs all served in an atmosphere that time and cholesterol have forgotten.  (more…)

12/29/14 2:09pm
HUNANBEEF

Hunan House’s stupendously good beef with crisp pepper.

Rarely does the same dish get ordered twice on one of my food tours. It’s happened precisely twice. The first time, a Filipino family and I ended a summer afternoon of eating our way along the 7 train at John Brown Smokehouse. They were so smitten by the burnt ends—crisp, fatty chunks of double smoked brisket—that upon finishing an order they immediately asked for more and also got some to go. The second time was just a few weeks ago at Hunan House in Flushing. (more…)

04/16/13 9:46am
Apparently Master Fu Zi liked his pork belly and his chilies.

Apparently Old Master Fu Zi liked his pork belly and his chilies.

Last night I had dinner in Flushing with two fellow food writers at a newish Sichuan restaurant that shall remain nameless for the purposes of this dispatch. Almost everything we ordered was stunning save for one item. As luck would have it, it was the one dish that I, Queens’ foremost Caucasian expert on Asian food insisted on ordering. I expected a pork belly creation like the one pictured above. To be sure what came to the table was pork belly in a steamer, but all resemblance ended there. For one thing it looked like a washed up version of mofongo and tasted rather like an English school lunch sitting atop bland mashed peas. The entire lot had been steamed into flavorless submission.

What I’d expected was something like a dish I’d had at Hunan House a while back: xiang shan ma la fu zi rou, or “Hunan house Old Master Fuzi meat dish.” It consists of pork belly and rice powder steamed for so long that the rice powder has melded with the pork fat, and vice versa. Each slice of the fanned out pork belly is rich and unctuous and can just barely retain its form.  It’s tasty, but superfatty, which is where those pickled chilies come in. It’s the type of thing that’s best eaten with rice and shared with more than one person.

As for the nameless Sichuan restaurant, all I can say is not every dish can be a winner. It was just such a shock to see such a weirdly lackluster dish emerge from an otherwise accomplished kitchen. And it was of course a slight slow to my ego. I suppose such occupational hazards are part and parcel of being The Guy Who Ate Queens.

Hunan House, 137-40 Northern Boulevard, Flushing, 718-353-1808