Winter’s cold and the attendant coughing and sniffling always call for a good bowl of spicy soup, and Thai noodle soup always fits the bill. Today a look at two of my new favorites: one a Japanese take on Thai green curry and the other an everything but the kitchen sink Thai pork soup.
First up the Queensmatic Green Curry ($17) from Keizo Shimamoto’s Ramen Shack, which is an ajitama’s throw away from where Nas came up in the Queensbridge houses. Shimamoto learned to make a similar green curry ramen while working at Tokyo’s Bassanova Ramen. His curry paste hums with the flavors of lemongrass, galangal, kaffir lime and bird’s eye chilies. At first I considered adding some chili oil, but as the heat pleasantly mounted I decided against it. (more…)
The year that just drew to close was a year of personal challenges—coping with chemo via congee—and achievements—publishing a guidebook to Queens—all while eating my way through New York City’s most delicious and diverse borough. Herewith, are 17 from 2017.
1. Most Super Soup Dumplings
I’ve been a fan of Helen You’s dumplings since long before she became the empress of Dumpling Galaxy. My favorite at Tianjin Dumpling house in Golden Mall remains the lamb and green squash. Yang rou xiao long bao, or lamb soup dumplings, are one of the off-menu stars at Dumpling Galaxy. The little packages bursting with unctuous lamb broth are so good that they have become a staple of my Flushing Chinatown food tours. Dumpling Galaxy, 42-35 Main St., Flushing, 718-461-0808
2. Choicest Chang Fen
I cut my teeth on Cantonese steam rice rolls at Mei Lei Wah in Manhattan’s Chinatown, so this breakfast staple will always have a special place in my heart and stomach. About a year ago Joe’s Steam Rice Roll opened in downtown Flushing and I knew right away that it was somethings special. For one thing he’s grinding fresh rice as opposed to using rice flour like everybody else in New York City, which imparts a delicate flavor and texture. Turns out that Joe himself went to Guangzhou to learn his craft and brought the equipment back with him. My favorite is the shrimp and egg with green onion. Joe’s Steam Rice Roll, 136-21 Roosevelt Ave., #A1, Flushing
3. Duckiest Thai Arancini
OK fine, they’re not quite Italian rice balls, but the trio of crispy sticky rice balls served with Thailand Center Point’s larb duck with crispy rice ($13.95) do a great job of soaking up the piquant sauce. The shredded meat—mixed with roasted rice powder and shot through with herbs and just the right amount of chilies—is superb. Thailand’s Center Point, 63-19 39th Avenue, Woodside, 718-651-6888(more…)
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…)
Khao Nom, the sweeter little sister of wildly popular Thai steam table specialist Khao Kang opened about a month ago with the promise of old school Thai desserts and a short menu of savory items, my favorite being the sticky sweet and spicy chan noodles with prawns. Until recently though, none of the desserts has knocked my socks off. Sure they were good, but nothing revelatory. Dessert epiphany finally dawned the other week when I spied a tiny cake with a golden top and a spongy bottom sandwiching a layer of creamy spheres. (more…)
It takes a lot to get me to eat Thai food outside of Elmhurst, after all Queens’ second smaller Chinatown is the best place in New York City for Southeast Asian fare. And takes even more for me to trek to Brooklyn for Thai food, but I’d been curious about Chef Hong Thaimee’s new spot in Williamsburg, Thaimee at McCarren since it opened back in September. So when my pal Matt Bruck invited me in for a tasting I hurried over there.
Four subways later I found myself chatting with Chef Hong and staring down a plate of yum woon sen, or magic noodle salad. Chef Hong says the magic comes from the fact the vermicelli—dyed an eerie shade of blue thanks to butterfly pea flower—changes to purple when lime juice is mixed in tableside. I disagree. The magic is in the brightly balanced flavors: palm sugar, lime juice, fish sauce, chili, and garlic. (more…)
Elmhurst’s Little Bangkok is the gift that keeps on giving. Khao Nom is the latest entrant in the nexus of deliciousness that radiates outward from the junction of Woodside Avenue and Broadway. When I say latest I mean very latest, as in they opened last Thursday. Food critics normally stay away from a place for several weeks before spilling ink, thankfully as a food writer I have no such constraints. When I first heard about Khao Nom—whose name means dessert—I was told that its mainstay would be old-fashioned Thai dessert. So when I visited on opening day I was surprised to find a six-item menu of savories, including something called chan noodle ($11). It’s a generous tangle of chewy flat rice noodles known as sen chan, flavored with chili and tamarind and surmounted by two huge prawns. It comes with a back story too. My pal Joel, a go-to source for all things related to Thai food culture tells me it’s a forerunner of pad thai that dates back to the time when Siam became Thailand and there was a rice shortage. Prime minister Plaek Phibunsongkhram encouraged the eating of noodles and set up a contest. The story goes that the winner of the contest was sen chan (chan noodles) named after the town Chantaburi.(more…)
If C+M had an editor, I’d have been told long ago to ease up on Pata Paplean and its wonderful Thai noodles, but since it doesn’t I’m happy to tell you about what I like to call pork liver chow fun. In Thai it would be something like nam tok moo haeng, or dry pork blood noodles, but given my strong emotional attachment to Cantonese noodles I’m calling it pork liver chow fun.
It had been weeks since I enjoyed my good friend Cherry’s boat noodles. So the other day when I stopped by Pata I had a pretty good noodle jones going. Nevertheless was I feeling a bit jaded about this wonderful Thai street food and sat pondering whether to get a single pork blood noodle soup or a double when my musing was interrupted. (more…)
As a friend likes to point out, summer—with its steamy humidity and lazy beach days—is far from over. With that in mind here are seven of my favorite international frozen treats from Indonesian and Thai shaved ices and South American slushies to old-school American ice cream for you to enjoy
1. Pitaya nieves, Los Poblanos Grocery Nieves, literally snows, are a wonderful frozen Mexican treat. With flavors like lip-puckering tamarind; refreshing melon; and jamaica, or tart hibisicus flowers, it’s easy to think of them as a frozen version of the auguas frescas that many vendors lining Roosevelt Avenue sell. There are many nieves sellers on La Roosie, but thankfully my peeps at Food & Footprints turned me on to one the best, Los Poblanos Grocery. On my first visit I had a jamaica, scarlet and refreshing and on my second, I had pitaya, better known as prickly pear. The tart red snow was shot through with crunchy seeds making it even more fun to eat. Los Poblanos Grocery, 92-19 Roosevelt Avenue, Jackson Heights
2. Naem kaeng sai, Teacup Cafe
When I was a kid I was always jealous of one of my cousins who had the Snoopy Sno Cone machine. We never played with it, no doubt because the novelty had worn off. I trace my fascination with shaved ice to that unrequited desire for frozen confections. Now that I’m all grown up, there’s no better way for me to fulfill that childhood wish than Thai shaved ice or naem kang sai. As served at Teacup Cafe, it has enough sugar and toppings for a kid’s birthday party.
First choose your syrup—red or green—and then pick from eleven toppings. The red syrup, an artificial take on the sala fruit is floral and ultrasweet as is the green, which resembles cream soda. Toppings include taro, black grass jelly, pudding, corn, mixed fruit, coconut, palm seeds, red beans, toddy palm seeds, jackfruit, and popping bubbles. Three toppings will run you $4, but for the princely sum of $5.50 you can get all of the toppings. The result is an arctic explosion of colors, textures, and flavors.Teacup Cafe, 76-23 Woodside Ave., Elmhurst, Phone: (718) 426-2222(more…)
“I guess Queens is still the only place to go,” read a lament about the state of Thai food in Brooklyn. To put a finer point on, it Elmhurst, is the place to go. And, to narrow it down even further, Hug Esan, is the place, at least so it’s been for the past 11 days for me and a rather large chunk of the local Thai community.
I’d been watching the space—carved out of the first floor of an apartment building—for months. The name might sound like a character from a Thai version of Starsky and Hutch, but Hug means “love” in Thailand’s Esan dialect. (more…)
As any one who’s talked to me for than five minutes about food in Queens knows, I’m a firm believer that the best Thai food in New York City can be had in Elmhurst. In fact I love the Little Bangkok that runs along Broadway between Whitney and Woodside Avenues so much that it’s the star of one of my food tours. So this month the boys at Queens Dinner Club and I are offering Big Taste of Little Bangkok, on June 22 at 7:30 p.m. at our new home in Kaufmann Astoria Studios. Tickets are $40 and may be purchased here.
The evening’s menu will include some of our favorite dishes from local hot spots Dek Sen, Eim Khao Mun Gai, Pata Paplean and Sugar Club. Dek Sen will be preparing tom yam, the classic Thai papaya salad, and moo ping Brooklyn, savory pork skewers. In case you’re wondering the name comes not from an affinity with the County of Kings, but rather the niece of one of the owners who’s named Brooklyn. As is traditional, both will be served with plenty of sticky rice. (more…)