Bandeng presto, a milk fish that’s seen hours in a pressure cooker before deep frying.
I’ve been a fan of the food and chef at Awang Kitchen ever since local Indonesian food aficionado and ace instagrammer @dan.bukit pulled my coat to it a few months ago. It’s no surprise that such a talent would be found in Elmhurst, which is hands-down the best place for Southeast Asian cuisine in New York City. When the boys at Queens Dinner Club and I learned that Chef Awang served liwetan, a festive meal served on a banana leaf rarely seen outside Indonesia, we knew it was going to be the second dinner at our new home, the swanky Bamboo Lounge at Kaufman Astoria Studios. We’re proud to present Awang Comes to Astoria on July 30 at 7:30 p.m. Tickets for this one-of-a-kind feast are $45 and may be purchased here.
Succulent roast duck with roasted green chili sambal.
Bandeng presto, a specialty from Southeast java, that involves marinating a milkfish in yeast, shallots, and garlic and then letting it luxuriate in a pressure cooker before a nice hard deep fry is one of many dishes that Chef Awang will be preparing. As with most of his dishes, it comes with a homemade sambal. Bebek goreng sambel ijo, a succulent fried duck with roast green chili sambal will also be served as will rujak juhi, which combines shredded dried squid with noodles peanut sauce, potatoes, and cucumbers. Check out the full menu here.
As part of the evening’s festivities, Chef Peter Zaharatos of Sugar Cube will be creating bespoke desserts designed to complement Chef Awang’s menu. We’ll see you there!
For as long as I can remember I’ve been a fan of noodles— whether the fusilli with red sauce and chow fun that I cut my teeth on—or the tallarin verde of Peru and various culture’s takes on cold noodles that can be had in Queens. This edition of The Seven is devoted to my favorite Asian noodles in Queens, at least as of summer 2017.
1. Tom thuk, Lhasa Fast Food
Anthony Bourdain recently paid a visit to this Jackson Heights momo shop tucked away behind a cell phone store. While the big man tried the hand-torn noodle soup known as thenthuk he did not get to experience its colder, spicier cousin tomthuk. Listed in the menu’s Noodle Zone as beef cold noodle ($6) there’s no forewarning of the twin heat engines of chili and mustard oil. The tangle of chewy noodles interspersed with shredded carrots, cabbages, and bits of ground beef packs enough heat to melt snowy Mount Kailash which looms above the counter. Lhasa Fast Food, 37-50 74th Street, Jackson Heights
2. Yum Dek Sen, Dek Sen
There are many Thai noodle dishes, from funky bowls of blood-enriched soup to those that resemble pork ragu, but Dek Sen is the first restaurant where I’ve seen noodles used in a yum, Thailand’s spicy savory version of the more prosaic Western salad. Yum Dek Sen ($11.95) takes Mama instant noodles and mixes them with squid, shrimp, minced pork, and two types of fish balls. Served warm the whole lot is dressed in a chili lime sauce. You might be tempted to order it spicy, but medium is more than adequate. Dek Sen, 86-08 Whitney Ave, Elmhurst, 718-205-5181(more…)
When I first visited the Facebook page of Awang Kitchen, the newest Indonesian spot in the Southeast Asian-inflected Chinatown of Elmhurst, it displayed a vast menu, which has seen been edited down to a more manageable size. While the food was delicious, when I visited on opening weekend, the kitchen was moving at a glacial pace. Thankfully the kinks have been ironed out and Awang is fast becoming my favorite Indonesian spot in the neighborhood.
I’m a big fan of Indonesian fried chicken, so when I spied ayam goreng kalasan, a variety marinated with coconut water, I had to try it. It was some mighty fine bird and came with a sidecar of sambal terasi, a fiery red pepper concoction made with terasi, or fermented shrimp paste. It’s one of several sambals that the Jakartan chef-owner Siliwang “Awang” Nln makes in house. (more…)
The Indonesian Food Bazaar will be bustling tomorrow.
Queens is fortunate to have two Chinatowns, the bustling downtown Flushing, home to a wealth of regional Chinese cuisine, and the somewhat mellower Elmhurst, which in addition to Cantonese, Sichuan, and Henanese fare, features some of the best Southeast Asian food to be found in all of New York City. That includes Indonesian food, notably the Indonesian Food Bazaar, which takes place tomorrow at St. James Church. What follows is a pictorial guide/plan of attack for eating your way through tomorrow’s festivities, which run from noon to 5 p.m.
Curb your hunger with the Indonesian beef pie known as martabak.
As Indonesian food nerd/Instagrammer @dan.bukit points out it’s best to arrive before 1 p.m. for the greatest selection. By 2 p.m. some of the stands start to run out. Since my eyes are quite often bigger than my stomach, I immediately head over to one of the snackier stands and have one of the Indonesian beef pies known as martabak. That way I can take my time exploring the festival without being hangry. Many folks like to bring a posse of four or five friends to share. I prefer to go it alone, although I usually run into a fellow food geek to share with.
With 2016 coming to a close, it’s time to take a look back at the year that was. It was a big year for me and for food in Queens, including a feature in Asahi Shimbun and the discovery of the durian pizza. In no particular order here are 16 of the best things I ate last year.
1. Best Grilled Cheese Mr. Crispy, a grilled cheese sandwich served at Astoria Bier & Cheese answers the question, “How good can a grilled cheese be?” with a resounding “very, very good.” The sandwich of cave aged gruyere, ham and honey mustard is coated in mantle of white crispy cheese. This coating extends outward into a golden lacy corolla, a veritable halo of crispy cheese. It’s crunchy, sharp, and eminently craveable. I’ve haven’t been this excited about fried cheese since Joe Bastianich’s ill-fated Frico Bar. Astoria Bier & Cheese, 34-14 Broadway, Astoria, 718-545-5588
2. Most Fabulous F***in’ Clam Pizza
The salciccia e vongole pizza at Whit’s End is the best clam pie I’ve had outside of Zuppardi’s. Housemade sausage seasoned with clove, star, anise, juniper, and allspice join the Littleneck clams along with pepperoncini and shaved garlic. The combination of the fior di latte mozzarella and Parmigianno Regianno round things out quite nicely. Whit’s End, Riis Park Beach Bazaar
3. Hottest Off-menu Indian-Chinese Chicken
Nashville may have cayenne-infused hot chicken, but here in Queens we have something I like to call hakka hot chicken. Peter Lo, Queens’ godfather of Indian-Chinese cuisine and founder of Tangra Masala, whipped up a batch for me a while back. The hacked up bits of fried bird sauced in a glaze that marries the flavors of chili, soy sauce, vinegar, and garlic call to mind Dominican style chicharron de pollo with an Indian-Chinese twist. Tangra Masala, 87-09 Grand Ave., Elmhurst, 718-803-2298
4. Best Breakfast Sandwich I count myself a big fan of the classic bacon egg and cheese, but my favorite breakfast sandwich of 2017 contains no swine whatsoever. The breakfast sandwich at Roast n Co combines organic eggs, tomato jam, and Cabot white cheddar on a brioche make for one of the best egg sandwiches ever. Since Roast n co is run by Tunisians you have the option of asking for a sidecar of harissa, a lovely concoction of chili peppers, olive oil, and paprika. It’s an option you should exercise. Roast n Co, 100-12 Queens Blvd. Forest Hills, 718-263-6000
PLEASE NOTE THIS RESTAURANT IS CLOSED
5. Most Secret Korean BBQ Garden
Korean barbecue always brings to mind happy memories of backyard barbecues. At Flushing’s Majang Dong the Korean BBQ that takes place in an actual backyard. Chef Yu and his family run what some might call a Korean BBQ speakeasy. 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. Pork kalbi and pork belly are both lovely, and there’s eel and octopus for seafood lovers, but one of the best meats is grilled pork intestines. With a crunchy exterior and chewy interior, the fatty rings eat like an offal lover’s version of pork cracklins. Majang Dong, 41-71 Bowne St., Flushing, 718-460-2629(more…)
Sugar Club added Thai style congee to the menu just in time for winter.
Like much of New York City, Queens is now in winter’s icy grip. Unlike most of the rest the city though we have two Chinatowns and the most robust K-town in New York City, which is all a very long way of saying that there are many many options when it comes to Asian soups. Here are our seven of our favorites.
PLEASE NOTE THIS RESTAURANT IS CLOSED
1. Thai Congee, Sugar Club “Thai people like the pork one,” the kid behind the counter responded when asked which variety of Thai congee was better. Earlier this week Sugar Club started selling the rice porridge, known as jok in Thailand, just in time for winter. The shop’s version ($6.50) of the ubiquitous Asian breakfast porridge features an egg stirred in, mushrooms, and a tangle of noodles. As for the pork it turns out to be lovely little meatballs. Doctored up with chili flakes and salty Golden Mountain sauce this combination porridge/noodle soup its a great way to ward off winter’s arctic chill. Sugar Club, 81-18 Broadway, Elmhurst, 718-565-9018
This lamb spine’s mighty fine.
2. Lamb Hot Pot, Beijing First Lamb Shabu I’m no fan of Chinese style hotpot, but the stuff they’re making at Beijing First Lamb Shabu, (Lao Cheng Yi Guo in Chinese) is truly special, mainly because the specialty of the house isn’t traditional hotpot, but rather a rich lamb stew. Upon entering the Flushing branch of this Beijing chain I was floored by pervasive aroma of gamy lamb and five spice. Like many hot pot joints there’s a ballot-like menu with all sorts of add-ins and soup bases. The difference here is that all of the soup bases feature a combination of mutton ribs and spine in a rich heady broth. Lao Cheng Yi Guo thoughtfully provides gloves so you can pick up the vertebrae and get at the ridiculously tender bits of meat that cling to the lamb spine. Someone once told me that eating lamb spine is a fertility tonic for men. I’m not sure about tha,t but Lao Cheng Yi Guo certainly put a smile on my face and warmed me up. Lao Cheng Yi Guo, 136-55 37th Ave., Flushing
When I was a kid the old man would return from Chinatown laden with hong bao, lucky red shopping bags. Usually these were filled with dried mushrooms, superior soy sauce and other ingredients. There treats were for me and him—lo mai gai, packets of sticky rice—and treats of a sort for my Mom, notably congee.(more…)
Savor Ejen’s Korean noodles at the Mid-Autumn Asian Feastival.
Queens has long been home to New York City’s real Chinatown. In addition to tons of top-notch regional Chinese food the borough boasts some of the best Asian food in New York City. That’s why C+M is proud to partner with LIC Flea & Food for the first-ever Mid-Autumn Asian Feastival being held all this weekend from 11 a.m. to 6 p.m. Join us to experience the flavors of Korea, Taiwan, India, Indonesia, Japan, and Thailand at this very special festival. There’s only one place this weekend to enjoy Indian dosa, Taiwanese fried chicken, Korean noodles, Indonesian satay, and Japanese ramen and that’s the Feastival! (more…)
Spring rolls in your beef noodle soup because why not!
For at least a year my go-to order at Elmhurst’s Asian Taste 86 has been a steaming hot bowl of soto ayam, a bracing yellow chicken soup topped with garlic powder and extra sambal. On a recent visit I broke out of my Indonesian chicken soup habit to try something different: soto mie.(more…)
Sky Cafe’s crab noodles feature the cutest fish balls ever.
There’s nothing quite as comforting as a bowl of chicken noodle soup. Here in Queens, we’re fortunate to have many varieties from mellow matzo ball to fiery pozole rojo. One of my favorite approaches to the dish is what I like to call the deconstructed Indonesian chicken noodle soup as served at Elmhurst’s Sky Cafe.
Mie komplit is a two-bowl affair. One vessel contains a light chicken broth, while the other holds egg noodles mixed with chicken and mushrooms and some greenery. Sip them separately or add one to the other, the choice is yours. (more…)
