Sisilog is an offal lover’s dream breakfast. Photo: Sherri Tiesi
There’s nothing quite as satisfying as good breakfast, whether kari laksa or straight up all-American eggs and bacon. Filipino breakfast though, with its catalogue of silogs takes the morning meal game to a whole new level. Silog is a portmanteau of sinagang (fried rice) and itlog (egg). Thus longsilog is sweet pork longanisa sausage and eggs and dasilog, stars dried mikfish. The latter was my favorite until I discovered sisilog, which takes the porky offal extravaganza that is sizzling sisig and turns it into breakfast.
“Breakfast Served All Day!” exclaims the menu at Woodside’s House of Inasal. Scanning the list I immediately knew I was going to order the sisilog ($15.95). After all, why settle for pork sausage and eggs when you can have a fry-up of pork belly, liver, onions, and green chilies? (more…)
“So it’s a bowl of rice and a soup with any of these?” I asked the waitress at Zabb Elee as I perused the 20-deep roster of rice soup that runs from such items as “salted eggs spicy salad” and “pickled cabbage spicy salad” to “ground pork omelet” and “deep fried pork with garlic and pepper.” I went with the latter and chose pandanus rice, not sure whether I’d be delivered a soup with spicy pork in it or not. (more…)
There’s plenty of pork—succulent hornado Ecuatoriano with crackling skin and deep fried fritada—to be had at the constellation of vendors orbiting the Junction Boulevard stop on the 7 train. There’s one thing missing from the bustling Little Ecuador though, a pork sandwich. Sanduches de chacho hornado are a street food tradition in Ecuador, but until a little while ago they haven’t been seen much in Queens. All that changed a few weeks ago when Chuta Madre, an Ecuadorian Sanducheria, made its debut at LIC Flea. (more…)
There are so many dumplings in the bustling and delicious Chinatown of downtown Flushing that keeping track of them all would be a lifelong task. A task for which I am ill-equipped. Perhaps that xiao long bao obsessive guy whose exhaustive soup dumpling survey is making its way around the interwebs will come to Queens one day, calipers and scale in hand. Until he does I will muddle along as best as I can. That being said, let’s talk about two of my favorite new dumplings. (more…)
Shanghai noodles and xiao long bao at Diverse Dim Sum.
They were easily my favorite xiao long bao in downtown Flushing. I’ve missed the juicy, translucent packages of pork and crab these past four months as much as I’ve missed warm sunshine. Before Flushing Mall closed back in January I asked Diverse Dim Sum’s owner where I could find their soup dumplings. He said they were going to reopen on Kissena Boulevard. I’m pleased to say Diverse Dim Sum is back and it’s a lot closer than Kissena. They’ve set up shop at New York Food Court. (more…)
Yellowtail tartare, so much more than the sum of its multicultural parts.
Four years ago when Danny Yi opened Salt & Fat it was pretty groundbreaking. After all, the only small plates Sunnyside had ever seen were the mezze from the local Turkish joint. Each meal began with a paper bag filled with bacon fat fried popcorn, a treat that evoked the restaurant’s name, and ended with a shot of probiotic Yakult yogurt drink, a beverage more commonly seen in Korean restaurants. It’s a touch that evokes Yi’s Korean heritage. In between there was an oxtail terrine that called to mind a meat brownie, shaved foie gras with bacon brittle, and a pork trotter transformed into a crispy panko breaded croquette crowned with a slow-cooked egg. (more…)
When it comes to offal I’m one of the least squeamish people around, gladly gobbling everything from Southern fried chitterlings to Chinese lamb face salad. Friends often call me the Andrew Zimmern of Queens. That’s high praise, but there are some things even I can’t abide, like the coppery tasting blocks of blood often found in Chinese soups. A can get behind a savory morcilla enriched with rice and spice and I like a good British black pudding. And then there’s sanguinaccio. (more…)
Even though at first glance it looks like a cookie cutter clone of New World Mall, there are many good things to be had at Flushing’s newest food hall, New York Food Court. On a recent multistop tour of Queens’ Chinatown I turned a posse of avid foodies on to the awesome Sichuan cold noodles and the offal extravaganza that is fu qi fei pian. And they, in turn, turned me on to the crispy pancake, or as the sign renders it, “Th Crispy Pancake,” one of the craziest Chinese sandwiches I have ever had. (more…)
Leave it to John Brown Smokehouse, the only Queens BBQ joint that serves kimchi to come up with a low and slow take on the Mexican torta. Like most tortas, the chupacabra ($12) is a monster. Queso fresco, tostones, pickled jalapeños, and pulled pork are piled high upon a brioche and lashed with ghost pepper barbecue sauce. (more…)
Esther Choi’s kimchi ramen is a bowl of fiery porky goodness.
On this first real day of winter with snow falling and the remnants of a head cold I wish I was in Chelsea Market. Actually, scratch that I wish was in Mok Bar, to hell with the rest of the market and its hordes of gastrotourists. A bowl of Esther Choi’s kimchi ramen ($13) would do this body good right about now.
At times like these spicy soups are a go-to, and Choi’s doesn’t disappoint. Not only is the fiery broth packed with kimchi and springy noodles, it has a double dose of pork thanks to smoky bacon and a nice chunk of meat. (more…)