01/01/18 9:39pm

The year that just drew to close was a year of personal challenges—coping with chemo via congee—and achievements—publishing a guidebook to Queens—all while eating my way through New York City’s most delicious and diverse borough. Herewith, are 17 from 2017. 

1. Most Super Soup Dumplings
I’ve been a fan of Helen You’s dumplings since long before she became the empress of Dumpling Galaxy. My favorite at Tianjin Dumpling house in Golden Mall remains the lamb and green squash. Yang rou xiao long bao, or lamb soup dumplings, are one of the off-menu stars at Dumpling Galaxy. The little packages bursting with unctuous lamb broth are so good that they have become a  staple of my Flushing Chinatown food tours. Dumpling Galaxy, 42-35 Main St., Flushing, 718-461-0808

2. Choicest Chang Fen
I cut my teeth on Cantonese steam rice rolls at Mei Lei Wah in Manhattan’s Chinatown, so this breakfast staple will always have a special place in my heart and stomach. About a year ago Joe’s Steam Rice Roll opened in downtown Flushing and I knew right away that it was somethings special. For one thing he’s grinding fresh rice as opposed to using rice flour like everybody else in New York City, which imparts a delicate flavor and texture. Turns out that Joe himself went to Guangzhou to learn his craft and brought the equipment back with him. My favorite is the shrimp and egg with green onion. Joe’s Steam Rice Roll, 136-21 Roosevelt Ave., #A1, Flushing

3. Duckiest Thai Arancini
OK fine, they’re not quite Italian rice balls, but the trio of crispy sticky rice balls served with Thailand Center Point’s larb duck with crispy rice ($13.95) do a great job of soaking up the piquant sauce. The shredded meat—mixed with roasted rice powder and shot through with herbs and just the right amount of chilies—is superb. Thailand’s Center Point, 63-19 39th Avenue, Woodside, 718-651-6888 (more…)

04/07/17 1:06pm

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.


03/07/17 3:24pm

Stir fried young jackfruit is symphony of flavors.

“You have to try the Northern style food at Thai Diva,” my friend Chompoo who knows a thing or too about Thai cuisine told me via Facebook a few weeks ago. And then when the Sunnyside restaurant was favorably reviewed by Eater critic Robert Sietsema another pal said,” I’ll try it if it passes the ‘Joe DiStefano’ test.” Well I’m here to say that Thai Diva passed with flying colors.

My first visit to Thai Diva was with my friend Joel who is even more obsessed with Thai food than I am. When he told his Thai friends back home in Boston that he was visiting Queens to eat at Thai Diva, they immediately began suggesting dishes. One of their recommendations was tum kanoon ($11) a heap of stir-fried young jackfruit shot through with chilies and kaffir lime leaves. It came with some pork crackling and cucumbers. I’m familiar with Indonesian preparation of the fruit wherein it’s cooked with coconut milk and aromatics to a brisket like texture. Tum kanoon is somewhat less mellow with a good amount of chili heat balanced out by the aromatic lime. Cucumbers and sticky rice help temper the fire. (more…)