Beef sukuti chow mein comes with a sidecar of two-tone hot sauce.
The jhol momo—dumplings in a spicy soul-warming tomato and chicken broth—are so good at Nepali Bhanchha Ghar in Jackson Heights, that I often forget there are other things to eat at the homey spot whose name means Nepali eating house.
For a long time those other things consisted of sukuti thali—a platter bearing a mound of rice and funky goat jerky—ringed by various tiny heaps of pickles, including bitter melon and radish, and a bowl of buttery lentil daal. That and the rice and ghee doughnuts known as tsel roti.
Not onion rings, but rather tsel roti, a rice ‘doughnut’ that treads the line betwixt savory and sweet.
The other day though I found myself at Yamuna “Bimla” Shrestha’s restaurant craving noodles. I’d often seen the cooks frying up batches of chow mein, but ignored that part of the menu due to jhol momo monomania. (more…)
Tong, a tiny festive Bangladeshi food stand, in Jackson Heights has the honor of being America’s first fuchka cart. This post is not about those amazing crunchy orbs though, it’s about aam bhorta, or Bangla style spicy mango.
For some 30 years I’ve been a fan of spicy South Asian pickle. It all dates back to a college roommate, Harold, who was the ringleader in many a Patak’s lemon pickle eating contest. Since then I’ve branched out to mango pickle. I’m especially fond of amba—the tangy Middle Eastern mix of pickled mango and turmeric—on my falafel. So when I learned Tong offered spicy mango, I had to try it. (more…)
Bacon and pork floss, part of a complete breakfast!
For a long time flaky pork pies, char siu bao, and sandwiches of pork floss with whipped buttery spread have comprised the holy trinity of porky breads available at Chinese bakeries in Queens. I’m happy to report the existence of a fourth: bacon bread. Yes you read that right, bacon bread. My admittedly unscientific survey of Chinese bakeries in Queens reveals that this marvel is available at only one shop, New Fully Bakery in Elmhurst.
A peek inside the burnished brown stromboli like wedge coated in sesame seeds reveals a spiral of American bacon interspersed with its Chinese cousin, pork sung. The fluffy slightly sweet bread has a nice salty kick from the bacon and filaments of pork floss. Along with a cup of sweet instant Malaysian coffee it makes for a decadent breakfast. New Fully’s meaty spiral is the savory answer to the over top chocolate croissant from Andre’s Hungarian Bakery. Not a bad deal at all for $1.60.
Incidentally, the Chinese name péigēn miànbāo means quite literally “bacon bread.” If the first word sounds like a transliteration that’s because it is. I suppose it is a good thing that the bakery is a few subway stops away from my house. If I could get away with it, I’d eat this bread for breakfast every day. Then again I could always buy an entire loaf . . .
When it comes to chicken the star of the show at Little House Cafe is surely the jia li mian bao ji, a gargantuan golden brown bun filled with curried chicken. That said, it may have just been eclipsed by a dish that made its debut today, chicken rendang. I learned about it while looking at the restaurant’s Instagram page, which called it dry curry chicken with biryani rice.
I’ve eaten my fair share of both Malaysian and Indonesian beef rendang, a soul warming curry, but had never heard of a chicken version so when I saw the photo of a sunny mound of rice accompanied by a generous portion of curry coated poultry, I knew what was for lunch. (more…)
For years the running joke about this Italian-American boy’s love for Asian food has been that I’ve forsaken my pasta and red sauce roots to slurp noodles in the basement of what my dear departed friend Josh Ozersky lovingly termed “ethnic hell holes.”
Noodles—be they Thai, Chinese, or Indian, cold, stir fried, or in soup—are one of my favorite foods. The other day I had a Thai noodle dish—black ink spaghetti with nam prik ong—that seemed to have more in common with Bologna than Bangkok. (more…)
The Thai desserts at Elmhurst’s Khao Nom are so good that there’s a bit of a running joke between the ladies at the counter and me that all I eat is sweets. Truth be told, my Southeast Asian Elmhurst food tour usually ends there with dessert, but every now and then I find myself at Khao Nom alone craving something savory.
Such was the case last week when I tried the shrimp paste fried rice (khao klup kapi) with sweet garlic pork. The mound of rice—stained brownish-red from being fried with the funky kapi—was topped with two fried chilies and ringed with diced shallots; strips of omelet; chopped green beans; slices of fresh chili pepper; a wedge of lime; dried shrimp; cucumbers; and, of course, the bowl of sweet and garlicky stewed pork.
This DIY fried rice is one of my favorite ways to eat. Mix it all up and as little or as much of the dried peppers—in my case both—to the lot. The combination of sweet pork and shrimp infused rice shot through with veggies and burst of spice and the crunchy brine bombs of baby shrimp is particularly restorative on a hot summer’s day. Plus it comes with a sidecar of broth. Not a bad deal for $10.
Despite appearances, this isn’t a veggie burger with monumental French fries.
For all the eating I’ve done at various incarnations of Whitney Aycock’s cheffed up Rockaway pizza parlor Whit’s End the only seafood I’ve ever eaten is the little neck clams on the salciccia e vongole pie. His Instagram shows him to be an avid fisherman, but I suppose the lure of pizza is sometimes stronger than that of the sea.
The other day pescatarian appetites prevailed, so I gave Whit’s “quick ass ceviche” a try. I love ceviche on a sweltering summer day and the menu’s terse description—dayboat catch, charred pineapple, lemon verbena—was intriguing. The catch of the day turned out to be black seabass or as Whit called it “knuckleheads, one of the best fish ever,” so nicknamed for the bump on the back of their skull. (more…)
As a white dude who’s made a career eating through the many Southeast Asian eateries of Elmhurst, Queens, I lack the same perspective on the food as those born in Thailand, or in this case Indonesia, and sometimes stay away from what I mistakenly perceive to be boring homestyle dishes. When I saw a picture of “Thai scrambled eggs” on the Instagram feed of my friend Nigel “Moon Man” Sielegar, who hails from Indonesia, I knew I’d be heading to Teacup Cafe soon to try this classic Thai comfort food. Sielegar and I are so likeminded or likestomached that our respective Instagram posts often spur one of us to try a meal—Southeast Asian or otherwise—that the other has posted. (more…)
While it’s tempting to think of samosa chaat as an Indian version of loaded nachos, it’s really its own thing as Sonny Solomon the man behind Astoria’s Kurry Qulture, told me over a cup of chai last week.
“It’s a very, very popular street food in North India, but now it’s all over India,” Solomon said. “People love it!” And it’s all over Queens too. At Raja Fast Food, always a stop on my Himalayan Heights food tour Vikh and his crew make a psychedelic supersized version consisting of several of the veggie turnovers showered with all manner of sauces and chutneys. (more…)
Ma po pig brains are an offal lover’s version of the classic Sichuan dish.
As a rule I never put new, untried dishes on a food tour except when I choose to break that rule. On those rare occasions, the new item comes from a trusted vendor. Like the other day when I took my friend Giuseppe Viterale chef-owner of Astoria’s Ornella Trattoria on a culinary research tour of downtown Flushing’s Chinatown with the aim of showing him how the Chinese eat pork offal. I had blood, feet, and ears covered, but wanted a larger dish to share at the end of our gastronomic adventure. So before I met up with Giuseppe I stopped in Szechuan House to see if my friend Linda and her husband had anything that might fit the bill.
Among a baker’s dozen new dishes I hit paydirt in the form of No. 5, listed in English as “ma po brain flower.” Surely this is a mistranslation I thought to myself, but Lisa informed me otherwise. “It’s like ma po tofu, but we use pig brain instead.”