I’ve been eating at Hug Esan since it opened about four months ago and have tried about 95% of the menu, but there’s one item at the Northeast Thai spot I’ve always been curious about, Nile tilapia. If memory serves it was originally listed on the menu as “tilapia with Nile herbs,” leaving me to wonder what role Egyptian herbs might possibly play in Thai cuisine.
It turns out that the fish in question is actually known as Nile tilapia or pla thapthim in Thai, which translates to ruby fish. Today some friends and I tried larb pla nile krob ($18) as part of a food crawl of Southeast Asian Elmhurst.(more…)
The spicy fried chicken sandwich from The Rooster’s Crow in Macy’s Herald Square.
A department store is the last place New Yorkers would expect to find a winning fried chicken sandwich. After all we Iive in a city of Fukus,Chick-fil-A’s, and Shake Shacks—each of which offer exemplary fried chicken sandwiches. So I was very surprised to learn that the basement of Macy’s flagship store in Herald Square is home to a delicious spicy fried chicken sandwich ($7.95) from a counter called The Rooster’s Crow.
It’s part of a concept called Chef St. NYC, which is supposed to mimic the city’s food truck scene. In addition to fried chicken, it offers Italian, Tutto Buono; hamburgers, Rollies; and ramen, Tabo Noodles. I’ve never thought of ramen as street food and prefer to think of Chef St. as a mini food hall. But back to that sandwich, it’s certainly the best spicy fried chicken I’ve ever eaten in department store. It’s easily in my top five fried chicken sandwiches in New York City. For an extra kick ask the dude behind the counter to hook you up with some scorcher hot sauce.
The Rooster’s Crow, Chef St. NYC. Macy’s 151 W. 34 St., New York, NY
Gimbap—a Korean after-school snack that at its most minimalist form consists of little more than American cheese, white rice, and daikon rolled up in seaweed—is not exactly anybody’s version of extreme eats. Sure there are more flavorful varieties like spicy tuna and spicy squid, both of which I find quite lovely and enjoy at Song’s Family Food in Murray Hill, Queens. To find a truly extreme kimbap, or gimbap, as it’s also spelled, I had to turn to the internet, specifically Korean cooking Youtube channel cookat TV.(more…)
Just spicy enough to keep me coming back for more.
My love of spicy food is hereditary, passed on by a father who loved everything from Tabasco to Taco Bell Fire sauce. There are, however, some things that are too hot for my cast iron palate. Many fall into the category of “dare you to try” dishes or extreme hot sauces. (more…)
“Wow, you like hot oil,” more than one waiter at the Chinese joint in Levittown would say to my father when he requested a small dish of the stuff. “Hot oil make you live a long time.” Earlier this week Time published an article citing a link between eating fiery food and longevity, based on a study of about 500,000 Chinese.
Lu Qi, the author of the study writes “It appears that increasing your intake moderately, just to 1-2 or 3-5 times a week, shows very similar protective effect,” he says. “Just increase moderately. That’s maybe enough.” Based on that statement I might just live forever. With further ado, please enjoy this list of C+M’s favorite spicy foods in Queens.
1. Kuai tiao Summer, Plant Love House
I may no longer order my food Thai spicy. , but the bowl of Kuai tiao that goes by the name Summer ($12.95) at Plant Love House, remains the most incendiary Thai noodle soup I have ever slurped. “Summer. The heat is real. Dare you to try,” reads a menu insert with a picture of this blazingly hot take on tom yum. A gigantic prawn lolls in the red broth along with a hard-boiled egg, bacon, and a home-made sweet pork patty. The latter is a good counterpoint to the spicy broth which has an undertone of lime, chili, and garlic. There’s a nice smokiness from the bacon, but above all there’s the unmistakable flamethrower heat that comes from plenty of red chilies. Plant Love House, 86-08 Whitney Ave., Elmhurst, 718-565-2010
2. Sandheko wai wai, Dhaulaghiri Kitchen
Whenever I try to characterize Nepali food, I find myself saying, “It’s like Indian food but spicier and different.” Sandheko Wai Wai ($3.50), a Nepalese chaat made from crushed ramen noodles fits both descriptors. The noodles are mixed with onions, raw garlic, tomatoes, red pepper, and plenty of green chilies, among other things. Crunchy and spicy it will have you mopping your brow. Dhaulagiri Kitchen, 37-38 72nd St., Jackson Heights(more…)
Taqueria Cocoyoc’s cemita de barbacoa enchilada is packed with spicy goat.
Last week I had the pleasure of appearing on Shari Bayer’s radio show “All in The Industry.” We talked about many things, including how I became a food writer and The Catskills Comes to Queens. (You can listen to the episiode here.) All that talking made me rather hungry. The Heritage Radio Network studio is located within Roberta’s, but somehow I wasn’t in the mood for Italian. So I ventured deeper into Bushwick on a taco tip from a friend. (more…)
Hunan House’s stupendously good beef with crisp pepper.
Rarely does the same dish get ordered twice on one of my food tours. It’s happened precisely twice. The first time, a Filipino family and I ended a summer afternoon of eating our way along the 7 train at John Brown Smokehouse. They were so smitten by the burnt ends—crisp, fatty chunks of double smoked brisket—that upon finishing an order they immediately asked for more and also got some to go. The second time was just a few weeks ago at Hunan House in Flushing. (more…)
I’m a big fan of naeng myun, the Korean cold noodles that I like to call edible air conditioning. Thus far the summer hasn’t been hot enough to truly enjoy a bowl of the cool, slippery arrowroot noodles. That’s why I’m glad I discovered Harmony, a new chipotle flavored noodle from Nongshim that can be eaten either hot or cold.
Nongshim’s graphic for Harmony makes the point with a blue and red bowl leaping with flames. They’re not far off in describing the heat. The first package I made I ate cold, shocking the noodles under running water, then stirring in the chipotle paste, and lastly putting it in the freezer for five minutes. The noodles were springy and spicy enough to make my nose run. (more…)
Spiced correctly, sandheko waiwai is one of the fieriest snacks around.
Welcome to the eighth installment of C+M’s ongoing series of audio guides on how to order authentically spicy food in ethnic restaurants. As a service to C+M readers Anne Noyes Saini has been compiling a series of audio guides demonstrating phrases in several relevant languages, which can be used to navigate ordering situations fraught with tricky cultural and language barriers. Today a primer from Kamala Gauchan chef and owner of Dhaulagiri Kitchen in Jackson Heights on how to make sure your Nepali fare brings enough fire to melt the Himalayas. (more…)
On weekend mornings the counter at Sugar Club, a Thai grocer/video store, is lined with dozens of containers of prepared foods. Many of these come in the form of a kit to be assembled at home. Last weekend kao krup kapi ($7) caught my eye. Onions, sliced raw green beans, and Thai chilies occupied one side of the container. Slivers of unripened mango and a tangle of sliced omelet and dried shrimp filled the other quadrant. Reddish rice and a baggie of sweet pork formed the base. I could hardly wait to assemble this DIY Thai takeout. (more…)