A refreshing bowl of Korean sea squirt at Murray Hill’s newest seafood spot.
Saturday was the one-year anniversary of Anthony Bourdains’ death. As is the case with many Saturdays lately, I had a food tour of downtown Flushing’s Chinatown scheduled. What I like to call America’s Greatest Chinatown remains my most popular culinary adventure. It’s a good thing I love the neighborhood and its food, although leading tours does present such challenges as navigating crowded streets and the occasional guest who arrives an hour late because they thought the tour was in Manhattan’s Chinatown. At the end of most tours I treat myself to a dessert, sometimes even a full meal.
After Saturday’s tour I was in need of something, but I wasn’t quite sure what, maybe dessert, maybe company, maybe an answer to why Bourdain and others are no longer around, so I took a long walk down Northern Boulevard.
I have been friends with Pim Techamuanvivit on Facebook for years, so I had a feeling that on a recent trip to visit family in the Bay Area I’d wind up at her one-star Michelin restaurant Kin Khao in San Francisco.
I had a rather sizable lunch at Cambodian spot Nyum Bai in Oakland, when fellow food nerd Yamini Eats, a recent S.F. transplant, told me I needed to have a second solo meal at her favorite Thai spot, Kin Khao.
“You should go,” she said spurring me on when I groused that they closed for lunch at 2 p.m. Soon enough though I was on the BART and even sent Chef Pim a note that I might be stopping in. Truth be told I was feeling the need for a long walk and the restaurant was a little too close to the BART to fit that in.
Nevertheless I bit the Thai birdseye chili and made my way over to the restaurant in the Parc 55 Hotel to find it still hopping at 1:30 p.m. Soon I was seated at a communal table perusing Kin Khao’s menu and eying the chicken wings in front of the couple next to me. “They’re really hot,” the dude said of the trio of meaty flappers that the menu dubbed “Pretty Hot Wings.” Moments after that Chef Pim herself stopped by to say hello. (more…)
The other day I was quoted in a Wall Street Journal piece on the staggering diversity of Asian fried chicken now available in New York City. Besides Korean, there’s now Filipino, Taiwanese, and Thai, to name just a few. The reporter and I talked about how most everybody loves fried chicken, but how their are other Asian dishes that aren’t as easily accepted by Western palates.
“Korean Fried chicken is an easier sell than Korean blood sausage,” I quipped. You don’t have to try too hard to sell me on soondae though. I like the Korean blood sausage shot through with dangmyeon or glass noodles plain with salt and red pepper as it’s served at many Korean takeout spots in Murray Hill. I also like it in the hearty pork bone soup soon dae gook, which I enjoyed for dinner last night at Tang.
Like fried chicken though, in Queens there’s a blood sausage for almost every culture: Argentine morcilla, Irish black pudding, and Tibetan gyuma are among my favorites. So here’s what I’d like to know what’s your favorite way to enjoy this delicacy?
Fare from Tibet, Xinjiang, and Thailand make it the most diverse food court in New York City’s most diverse borough.
Like many of my fellow Queens food nerds I’ve been eagerly awaiting the opening of HK Food Court in Elmhurst. It’s been in the works for so long, that I didn’t think it was going to happen especially since the owner also operates a less than stellar food court in the basement of Hong Kong Supermarket in downtown Flushing.
Then last Saturday my buddy Ron and I poked our heads in to see almost all the booths set up. “Come back Monday,” a worker told us. So I came back. In fact I’ve been back four times so far. You might expect to find HK food, but the name refers to the fact that the culinary wonderland is built on the former site of Hong Kong Supermarket’s Elmhurst location.
The Chinese name “xiang gang mei chi cheng,” actually translates to “Hong Kong Gourmet Food Court.” Even thought it’s not even fully occupied I haven’t been this excited about a food court since I took Fuchsia Dunlop to Golden Shopping Mall. “It’s one thing to have to go to Main and Roosie for something like this, but to have this around the way is amazing,” I overheard someone say to their tablemate. Indeed! Here’s a look at what I’ve eaten so far.
Lamb ‘polo’ by way of China’s Xinjiang Autonomous region and Elmhurst.
Xinjiang House (No. 17) sits between one of the food court’s numerous Thai vendors and the sole Vietnamese outfit. It specializes in fare from China’s Xinjiang autonomous region. The Chinese name “Hui Wei Xinjiang” translates to “Xinjiang Muslim taste,” and the bill of fare features plenty of lamb. I tried a lovely Xinjiang lamb pilaf ($7.99), or polo as as the gent behind the counter called it. The fat grains of rice were shot through with fatty chunks of lamb, raisins, and barberries and just enough carrot for sweetness. Next time, I’m getting the spicy lamb feet ($15.99).
On the day I tried Xinjiang House I took a peek at Khao Ka Moo NYC, a Thai pork specialist to the left. A burnished pork shank redolent of five spice and other aromatics sat luxuriating in a steam table with eggs and greens. I was already full, but plotting my return.
Sichuan ox tongue and tripe is a classic spicy Chinese dish.
Welcome to the fifth 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 just in time for the upcoming Chinese New Year festivities, a primer from Rain Yan Wang on how to order spicy food in Mandarin. At most of my favorite Flushing haunts, like Lao Cheng Du and Cheng Du Tian Fu, they don’t pull any punches when it comes to fiery chili heat and tingling Sichuan peppercorns. That’s not the case everywhere though. Click through to learn how to get real deal spicy Chinese. (more…)