Tong, a tiny festive Bangladeshi food stand, in Jackson Heights has the honor of being America’s first fuchka cart. This post is not about those amazing crunchy orbs though, it’s about aam bhorta, or Bangla style spicy mango.
For some 30 years I’ve been a fan of spicy South Asian pickle. It all dates back to a college roommate, Harold, who was the ringleader in many a Patak’s lemon pickle eating contest. Since then I’ve branched out to mango pickle. I’m especially fond of amba—the tangy Middle Eastern mix of pickled mango and turmeric—on my falafel. So when I learned Tong offered spicy mango, I had to try it. (more…)
Now that summer is here in full sweltering force it’s time for a listicle that’s as chill as an icicle. Herein, seven of my favorite frozen treats ranging from traditional Thai and Mexican icees to some decidedly highfalutin ice cream and other treats. Feel free to chime in with your favorite frozen treat in the comments!
1. Baked Alaska, Spot Dessert Bar
There’s something about fancy pants ice cream that calls for skipping the cone. It’s as if there is a voice in my head saying, “This Tahitian vanilla bamboo charcoal swirl is for grownups. You can’t let it dribble down your chin, plus how will you possibly get a photo of it?” Which is why I’m glad that Spot Dessert Bar’s Baked Alaska comes in a cone. It’s not ice cream either, it’s sorbet, your choice of mango or raspberry. I opted for the latter. “Would you like to do a video?” the waiter asked as he brought over the meringue topped cone over to the table with a torch. Just beneath the browned meringue sat the tart refreshing sorbet. “I should really eat more ice cream cones,” I thought to myself as I munched happily away. Midway through came a surprise, fluffy bits of chiffon cake followed by more sorbet. I definitely should eat more ice cream cones, especially when they have cake inside. I’ll be back for the mango. Spot Dessert Bar, 39-16-39-98 Prince St., Flushing, 917- 285-2187
2. Tao tueng, Khao Nom I’m a big fan of shaved ice whether Dominican frio frio or Korean patbingsu, so when I saw that this Thai dessert specialist offered two kinds, I had to try them both. Tub tim krob, which features crunchy jewels of water chestnut coated in chewy jelly, in a sea of coconut milk syrup is strictly for the coconut fans, while tao tueng features longan fruit, barley, tapioca pearls, dates, and of all things potato. Somehow, it manages to make shaved ice seem healthy. Whichever one you choose, you’ll be glad that the brass bowl keeps it ice cold and even happier when the gal behind the counter offers a sidecar of extra shaved ice. I know I was. Khao Nom, 76-20 Woodside Ave., Elmhurst, 929-208-0108(more…)
“Have you tried mango sticky rice?” the kid who makes my Thai coffee at Sugar Club asked one Saturday afternoon. “Yeah sure,” I thought to myself as I sipped my coffee. “It’s just mango and warm sticky rice with condensed milk.”
He seemed inordinately excited about it though, so one day a few weeks later, after having some noodles at Pata Paplean and paying my respects to the Emerald Buddha at Wat Buddha Thai Thavorn Vanaram, I returned to try Sugar Club’s take on the classic Thai dessert. When it landed on the table I immediately saw why my young friend was so jazzed about. With its cloud of whipped cream atop homemade mango ice cream and fresh cubes of mango all surmounting pale green sticky rice, Sugar Club’s creation is part Thai dessert, part sundae. (more…)