Last time I checked Rice Krispies weren’t part of the traditional Thai pantry. That doesn’t prevent me from thinking of khao taen—crispy disks of fried rice drizzled with cane sugar caramel—as Thai Rice Krispy treats. They’re a common street food in Thailand. Here in Queens, I found them at Sugar Club.
They’re made with sticky rice as I learned from reading a recipe over at She Simmers Thai Cooking. Truth be told they’re way crunchier than Rice Krispy treats and eminently craveable. I usually buy a box for dessert with Thai coffee after chicken and rice soup at Eim Khao Mun Kai. I always promise myself that I’ll eat only one or two pieces—four at most—but wind up polishing off the whole lot.
Sugar Club added Thai style congee to the menu just in time for winter.
Like much of New York City, Queens is now in winter’s icy grip. Unlike most of the rest the city though we have two Chinatowns and the most robust K-town in New York City, which is all a very long way of saying that there are many many options when it comes to Asian soups. Here are our seven of our favorites.
1. Thai Congee, Sugar Club “Thai people like the pork one,” the kid behind the counter responded when asked which variety of Thai congee was better. Earlier this week Sugar Club started selling the rice porridge, known as jok in Thailand, just in time for winter. The shop’s version ($6.50) of the ubiquitous Asian breakfast porridge features an egg stirred in, mushrooms, and a tangle of noodles. As for the pork it turns out to be lovely little meatballs. Doctored up with chili flakes and salty Golden Mountain sauce this combination porridge/noodle soup its a great way to ward off winter’s arctic chill. Sugar Club, 81-18 Broadway, Elmhurst, 718-565-9018
This lamb spine’s mighty fine.
2. Lamb Hot Pot, Beijing First Lamb Shabu I’m no fan of Chinese style hotpot, but the stuff they’re making at Beijing First Lamb Shabu, (Lao Cheng Yi Guo in Chinese) is truly special, mainly because the specialty of the house isn’t traditional hotpot, but rather a rich lamb stew. Upon entering the Flushing branch of this Beijing chain I was floored by pervasive aroma of gamy lamb and five spice. Like many hot pot joints there’s a ballot-like menu with all sorts of add-ins and soup bases. The difference here is that all of the soup bases feature a combination of mutton ribs and spine in a rich heady broth. Lao Cheng Yi Guo thoughtfully provides gloves so you can pick up the vertebrae and get at the ridiculously tender bits of meat that cling to the lamb spine. Someone once told me that eating lamb spine is a fertility tonic for men. I’m not sure about tha,t but Lao Cheng Yi Guo certainly put a smile on my face and warmed me up. Lao Cheng Yi Guo, 136-55 37th Ave., Flushing
Half a lifetime ago Zak Pelaccio taught me to ball up khao neuw or Thai sticky rice and dredge it through the bracing liquour that sat at the bottom of a platter of papaya salad. We were gathered around the table at what was then the best Thai restaurant in Queens, Zabb Elee. Zabb is gone and Zak decamped for Hudson, New York, a while back. As for me I’m still in Queens, and have watched the Thai restaurant scene in the environs of Elmhurst, Jackson Heights, and Woodside blossom.
Whenever I’m at a Thai table there’s always sticky rice. Sometimes it acts a foil for savory dishes. Sometimes it’s the centerpiece of a dessert as with the pandan-scented sticky rice that acts as the foundation for Sugar Club’s over-the-top mango sticky rice.(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…)
With summer coming to a fiery close, I thought it would be a good idea for Sandwich Wednesday to get its last licks in with a list of four of our favorite ice cream sandwiches in New York City.
1. Redd Foxx at Mikey Likes It
It’s probably a good thing that Mikey Likes It Ice Cream, the hiphop themed scoop shop in the East Village is a good 45-minute subway ride from me, otherwise I’d be in here every day scarfing down a Redd Foxx. Named for the salacious comedian it’s a freshly made red velvet waffle encasing a scoop of ice cream. Mikey Likes It Ice Cream, 199 Avenue A, 646-896-1836
2. Pandi Ice Cream at House of Inasal
The pandi-ice cream ($5.50) at House of Inasal is surely the most elaborate pair of ice cream sandwiches to ever be served under the 7 train. It’s a duo of ube ice cream sandwiches topped with halaya, coconut, and pinipig. Young coconut and pinipig, a crunchy beaten rice, top each scoop of purple yam ice cream. The warm slightly sweet eggy buns are smeared with halaya, a rich spread made from ube, or purple yam. Pandi-ice cream is the best most purple ice cream sandwich in Queens. House of Inasal, 65-14 Roosevelt Ave., Woodside, 718-429-0709 (more…)
I was a fan of Elmhurst’s Sugar Club since long before its recent relaunch. Back when it was a video store with a prepared food counter it was a source for everything from miang kana to Lays Thai potato chips and still is. These days I enjoy a breakfast plate that I like to call the Thai grand slam along with one of the more decadent takes on sticky rice around. (more…)
Sugar Club’s i tim ka ti is only served during festivals.
As regular readers of this blog know, Sugar Club, with its vast selection of Thai junk food, desserts, and prepared foods is one of my favorite Elmhurst haunts. On the last Sunday of the month the shop has been holding a market and festival. Somehow I’ve missed the last two festivals, but I’m glad I stopped by this Sunday. (more…)
Dig it. Plant Love’s signature ice cream comes served in a flower pot.
There was time when what most excited me about Thai food was incendiary spice levels. I still love a good spicy Thai dish, but what gets me going these days are noodles and Thai desserts. Yes, there are Thai places in New York City where the pinnacle of dessert is fried ice cream. Thankfully Elmhurst’s Little Bangkok is not such a place. In fact it’s home to two of my favorite places for Thai dessert, Plant Love House and the aptly named Sugar Club. (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…)
M. Wells’ Russian Waffle is delicious and quite photogenic.
“I’ll never use Instagram,” I once said. Famous last words. These days, I use it more than ever. Most of my non food nerd friends know my phone camera eats first. When I’m out with a posse of food nerds, it becomes an Instagram shooting frenzy, and I’ve learned to accept that I just might not get that perfect shot. But what about those other times? I am by no means an expert Instagrammer or food photographer, but I have learned a bit over the few years I have been shooting food. Below are some of my favorite tips. (more…)