Thanks to Gary Stevens for turning me on to this great piece on Wai Wai, the Nepalese snack that’s become something of an obsession for me. In it the author describes how the noodles eaten raw were the province of the cool kids in his school. Nice to know I’m finally one of the cool kids.
Max Falkowitz waxes rhapsodic about his favorite steakhouse, and it’s not Peter Luger’s, but rather Argentinean steakhouse El Gauchito in Corona. “The crust is a rich, purple-tinged mahogany, heavily dosed with salt; it gives way to a buttery, resoundingly beefy interior without a trace of chewiness,” he writes of the skirt steak. Have a feeling I’ll be going there soon. (more…)
Wai Wai Noodles have always been something of a mystery. The counter at Dhaulagiri Kitchen is lined with little packages of the instant Nepalese ramen. I always thought they were used for soup. Then a friend told me about sandheko Wai Wai ($3.50). “It’s like an instant Nepali chaat,” she said. There are many ways to repurpose instant ramen, including what I like to call spaghetto carbonara, which involves an egg, plenty of Kraft parmesan, and black pepper. Chaat is not the first thing that comes to mind when it comes to ramen recipes, but it’s one of the tastiest ramen creations I’ve ever had. (more…)
Gangjong Kitchen’s Ambassador Plate has several types of momo.
PLEASE NOTE THIS RESTAURANT IS CLOSED
“It’s a combination of Tibetan and European, the chef at Ganjong Kitchen said as he set down a plate bearing three kinds of steamed momo, some daal, bits of grilled chicken breast, and what looked to be a homemade take on a frozen vegetable medley. There was also a side car of broth.
This cross-cultural offering from the Tibetan eatery located in Jackson (aka Himalayan Heights) was part of the Ambassador, a Jackson Heights omakase dreamed up by Jeff Orlick. The two-week old program is simultaneously simple and brilliant. Diners look for restaurants in the nabe bearing a sticker that reads, “Ambassador/Don’t Know What to Try?/Let The Chef Decide/$10/Jackson Heights,” and then simply point to the sticker placing themselves in the chef’s hands. (more…)
The Skillman Avenue BBQ Crawl Saturday June 8, 3:00 p.m. till late The Skillman Project hosts its annual crawl of the participating bars and restaurants of Skillman Avenue. The theme this time is Summer BBQ. Sign up at The Brogue (49-10 Skillman Ave.) between 3:00-5:00 p.m. To register and receive a wristband you must have ID and a $5 donation.
Big Apple Barbecue Block Party Saturday and Sunday, June 8 and 9, 11:00-6:00
No doubt the good folks at The Skillman Project are referring to grilling when they say BBQ. This weekend the annual celebration of the smoky arts descends upon Madison Square Park offering tons of succulent hardwood smoked ‘cue. (more…)
I’ve always wondered what was the story behind Merit Farms. For a long time the Bangladeshi, Pakistani, and Indian restaurant with a Tibetan, Nepali, and Bhutanese counter in the back had a super old school blue and white sign. I could never quite reconcile this 1960s style signage with the food being served inside. The disconnect was on the order of walking into B&H Dairy in the East Village to find dan dan noodles.
A while back the name of this grand Himalayan-South Asian wonderland changed to Merit Kabob and Dumpling Palace. Still I wondered about that name. One day a guest on one of my food tours told me Merit Farms was an old school Queens grocery chain. A Google search reveals that there was an outlet in Forest Hills that sold that classic old school Jewish immigrant snack, the knish. I find it pretty cool that what was once Merit Farms in Jackson Heights stills serves immigrant snacks, albeit Tibetan momos and South Asian kababs.