Asam laksa is a great way to beat brutal heat and humidity.
As many C+M readers know, I’m a big fan of late night and early a.m. kari laksa runs to Flushing’s Curry Leaves. For years the spicy coconut-enriched soup bobbing with all manner of wontons and fish cakes was the only Malaysian soup I tried. Lately though I’ve come to appreciated kari laksa’s sour sister, asam laksa.(more…)
Java Village, an Indonesian steam table joint in Elmhurst, was once a staple of my Southeast Asian food tour. Typically a tour would start with an order of kwetiau Jakarta, a stir fry of Indonesian broad noodles with beef tripe and tendon. Chef Dewi also served one of my favorite comfort foods bubur ayam,congee with fried chicken and a salted egg. Then one day about five months ago Chef Dewi and Java Village vanished.
Last Monday I stopped by Indo Java Grocery to inquire after Dewi’s whereabouts. I was ecstatic to learn that she cooks there every Tuesday. The next day I returned expecting to find a selection of prepared foods for take home. Instead Dewi directed me to a tiny table in the back of the shop. It was laid out with a purple tablecloth that read “Happy Birthday!” (more…)
Seafood sticky rice balls are gloriously golden brown.
The menu at Diverse Dim Sum is as advertised, running to some 30 items, including various pancakes, noodles, dumplings, and other snacks. The soup dumplings at the oddly named Shanghai xiao chi specialist are so good—thin of skin and fragrant of broth—that I’ve sampled hardly anything else on the menu.
I’d been hearing great things about the seafood sticky rice ball ($3), so the other night a carb craving friend and I decided to have it as a sidecar to an order of xiao long bao.Hai xian zi fan gao, as they’re known in Chinese, come two an order and they’re more blocks than balls.
“Chinese pizza,” the lady behind the counter said as she presented the pair of golden brown slabs. (more…)
Farewell meal at Plant Love House: mackerel with shrimp paste fried rice and dessert.
Apart from how to successfully navigate a cavernous dim sum hall one of the most important things I learned about Chinatown from my father is something I like to call Vito’s Law: Chinatown is always changing. With apologies to AristotIe, the corollary is “Chinatown and nature alike abhor a vacuum.” This law holds true for the Chinatown of Elmhurst, Queens, which these days skews more Southeast Asian. All of which brings me to the subject of today’s post, the demise of Plant Love House, a gem of a Thai restaurant that closed shop last month so the owners could focus their efforts on Look Brooklyn, a sister restaurant in Prospect Heights, Brooklyn, which opened late last year. Personally I was devastated by the loss of Plant Love House as were many of my readers and social media followers. Some requested a lament while others talked of being “heartbroken,” and still others were more strident, “So we lose out!? F**k Brooklyn.”
“Wow, where’d you get that?” I said to my new friend Mike as he presented a jazzy looking bowl of wavy hand-pulled noodles bobbing with Chinese chitterlings and pickled mustard greens in a crimson broth. “Over there,” he said waving a hand toward Guchun Private Kitchen.
I love Guchun for its chao bing.The Northern Chinese specialty substitutes strips of flatbread for noodles to such great effect that I’d never even given the la mian so much as a second look, so I was glad that Mike, a first-time visitor to New York Food Court, had sussed it out. (more…)
A mess of delicious Malaysian noodles from PappaRich.
One of the first things my father taught me about Chinatown is that it’s always changing, always evolving in new and delicious ways. That’s as true of Hong Kong and Macau as it is of Manhattan—the old man’s stomping grounds—and Flushing—my stomping grounds. One Fulton Square, a newish mixed use development is at the forefront of these changes in Flushing. It contains more than a dozen eateries ranging from high-end sushi (Iki) and Sichuan (Szechuan Mountain House) to specialty coffee (Presso). PappaRich, the second U.S. outpost of a Malaysian chain, is the latest addition to what’s fast becoming an Asian Times Square. (more…)
Super Bowl 50 is almost upon us, and as usual, I’m only just learning which teams will face off Sunday evening. Such is my interest, or lack thereof, in football. Despite my apathy for team sports, I do hope all who watch the Denver Broncos and the Carolina Panthers have a great time. Thus as a public service C+M presents a list of global snacks and goodies all of which are available in in Queens and will give your Super Bowl party much more flavor than guacamole and onion dip.
1. Mee krob (Thai)
The name of this popular Thai snack literally translates to crispy noodles. It’s no mere salty indulgence, though. Like so many of my other favorite Southeast Asian snacks, the tangle of noodles and fried bits of egg is salty, sweet, spicy, and sour. Tamarind and chili combined with a chewy sweetness make mee krob eat like a Thai Rice Krispy treat. Find it at the counter at Elmhurst’s Sugar Club. Sugar Club, 81-18 Broadway, Elmhurst, 718-865-9018
2. Fried jeffrox fish (Filipino)
Find this pescatarian answer to potato chips at Phil-Am Market, a paradise of Filipino groceries and snacks located in Woodside’s Little Manila. The translucent sheets of fried dried fish are available on Thursday through Sunday. The crunchy critters come with a sidecar of seasoned vinegar and make for excellent, if somewhat odiferous, snacking. Phil-Am Market,40-03 70th St, Woodside 718-899-1797(more…)
As someone who often spends every waking moment seeking out and ingesting “authentic” Chinese food—Muslim lamb chops,gui lin mei fen,Sichuan cold noodles, Shanghai xiao long bao, to name a very few—I sometimes forget where I came from. I cut my teeth on Long Island strip mall Chinese—chow fun, lo mein and General Tso’s—along with dishes with names like “happy family.” To this day I think my mother—ever the peacekeeper—ordered the stir fry of beef, chicken, pork, shrimp, and scallops mixed with vegetables just because she thought the name had some sort of magical powers. Whatever domestic strife there may have been growing up, we were mostly certainly a happy family when eating Chinese food whether dim sum, Peking duck, strip mall Chinese, or one of my favorite spots of all, the subterranean den of American-Chinese splendor that is Wo Hop.
I blame monthly visits to Wo Hop with my parents and basement Thanksgiving feasts for engendering an obsession with delicious food served in basements that would reach fruition with my forays into Flushing’s Golden Shopping Mall decades later.
Now that King Frost has officially made his presence known with the arrival of winter storm Jonas, it is officially soup season. Sure I’ve had plenty of bowls over the course of the past two months. But now it’s on, time to bring in the big guns. So here are seven of my favorites spanning a variety of styles—from sweet medicinal Chinese concoctions to savory noodle soups and spicy sinus clearers—and regions, including Southeast Asia and Latin America. Best of all you can find all of them without leaving the world’s borough, Queens.
1. Pozole rojo, Taqueria Coatzingo
This Jackson Heights cantina is known for its tacos, but the specials are the real stars. That’s where I discovered pozole rojo, the spicier cousin of the Mexican pork and hominy soup. As the name implies, the broth is red—very, very red—thanks to loads of chilies. Pozole rojo employs chicken rather than pork as a base. Served with the standard pozole fixings of diced onion, cilantro, and lime as well as shakers of oregano and red pepper, I like it think of it as Mexican penicillin. Add a few squeezes of lime along with a handful of onion and the other seasonings for one of the most head-clearing soups to be found on Roosevelt Avenue. Sour, spicy, and packed with fresh herbs, hominy, and chicken it’s sure to cure what ails you. Best of all it’s always on the specials menu! Taqueria Coatzingo, 76-05 Roosevelt Ave., Jackson Heights, 718-424-1977(more…)
Esther Choi’s grandmother taught her to love cooking and eating Korean food. She’s been in the restaurant business since she was 14. She also loves Korean food in Queens whether Geo Si Gi’s pork stew or Sik Gaek’s live octopus as you can see in the above video from our friends at Find. Eat. Drink.As chef and owner of Mokbar, a bustling noodle shop in Chelsea Market, Choi is one busy lady, so I’m grateful she took the time to answer 7 Questions.
What inspired you to open Mokbar? What does the name mean? I felt the need to speak for Korean food. It can be more than just Korean BBQ like most Americans think. There are so many different special flavors and dishes in Korean cuisine. I wanted to show Korean flavors in a different light, which is why I decided to go with Korean ramen. The name was inspired from a term ‘mokbang’ which is a famous phenomena in Korea where people watch other people eat food. I actually thought it was hilarious and love watching it myself as well. Mok means to eat, so it made sense to me: “Eat Bar.”
What’s in your fridge at home right now?
A lot of kimchi. A lot of gochujang and doenjang. And a lot of beer. These are staples in my fridge and I feel really bad when it’s not filled with these items. (more…)