Among all meats, lamb particularly the fatty ribs, might just be my very favorite. In my Rego Park stamping grounds, I’m especially keen on Uzbek style lamb rib kebabs, but as many of you know my favorite lamb ribs of all were the Muslim Lamb Chop as served by the now defunct Peng Shun Spicy Pot.
The other week my hopes were raised when my buddy Stanford and I saw a dish on the menu of Alley 41 listed as cumin roasted lamb chops. “Can you ask the waiter if it’s fried fresh?” I queried of my pal whose Chinese is way better than mine. Eventually after a phone call to his father, the question was put to the waiter in a sufficiently delicate fashion. It’s a question of crucial importance too, because the restaurant that brought the dish to Flushing, Fu Run, chooses to fry the whole thing beforehand and then reheat it, an unconscionable disservice to both the diners and the lamb itself.
Nigel “Moon Man” Sielegar is a pretty busy guy. In addition to running the Moon Man Indonesian desert stand at the Queens Night Market, and helming the award-winning Corse Design Factory, he teaches at SVA, and still finds time to eat his way across Queens. Be sure to stop by to say “‘Hello, Moon Man’ this Saturday night!” I’m not quite sure where he found the time to answer Seven Questions, but I’m glad he did!
1. Where are you from originally and how long have you lived in Queens?
I’m originally from Surabaya (for those who don’t know, it’s the second largest city in Indonesia). I moved to United States when I was 18 for college. I lived in Chicago for a good 5.5 years before I moved to New York in 2007. I’ve been living in Queens ever since and I love it here.
2. What do you like most about the neighborhood you live in?
To me personally, Queens (or in my case, the border of Jackson Heights and Elmhurst) is the model of a perfect neighborhood. The diversity of people is unbeatable, within the same block you can hear multitude of languages being spoken by passerby. Race, religion, and skin color don’t matter much. Everyone respects each other’s culture and embrace the myriads of differences. There’s a system of coexistence that you just can’t find in other places.
As it is true everywhere else in the world, when the culture is rich, the food is rich. The choices and quality of food in this neighborhood is incredible, and you can find anything from down to earth dumplings and kebab carts, humble family restaurants, all the way to fancy steakhouses all within walking distance. You can’t find this anywhere else in New York. (more…)
“We’re here at Flushing’s oldest food court,” I tell my Chinatown tour guests as we stand outside the Golden Shopping Mall before descending the stairs to the gritty wonderland of regional Chinese food. “When I first came here, I had no idea what to order because everything was in Chinese,” I continue.
Once downstairs I point out Chen Du Tian Fu, noting that it has wonderful Sichuan food. Typically we forego the fiery fare at this stall in favor of Helen You’s Tianjin Dumpling House, which is a shame because Stall No. 31, downtown Flushing’s O.G. Sichuan street food specialist, is where a decade ago myself and many other non-Chinese speaking Chinese food nerds had our first experiences with Golden Shopping Mall thanks to a legendary Chowhound post by BrianS that translated the then all Chinese red and yellow wall menu. That translation ultimately led me to bring Chinese food expert and Sichuan food specialist Fuchsia Dunlop to Golden Mall in the summer of 2008.
“They’re speaking Sichuan dialect. I love it, Sichuan dialect is so lovely,” Dunlop exclaimed as we tucked into a plate of fu qi fei pian, a tangle of tendon, tripe, and beef bathed in chili oil singing with ma la flavor. In the ten years since my visit with Dunlop, Golden Shopping Mall has been discovered. Zimmern, Bourdain, the Times, even Mission Chinese Food’s Danny Bowien, who I once ran into dining there with his kitchen crew, have all taken a seat at the rickety stools.
When it comes to fried chicken sandwiches I’m easy. I’ve wolfed down everything from a sad hot mess at Wendy’s to a spectacular lunch only dazzler at Joseph Leonard in the West Village. So I’m quite glad that I ducked out of the deluge yesterday and into Urbanspace Vanderbilt because it gave me the opportunity to try the latest creation from Delaney Chicken, the Ranchwich.
As it turns out I wasn’t the only one who decided to duck out of the downpour. Hundreds of stranded commuters waylaid by a suspension of trains from Grand Central crowded the food hall, but that didn’t deter me from making a bee line for Delaney Chicken. I’d tried his classic sandwich a couple of years ago and was wowed by its juiciness and the nice hit of cayenne in the batter.
Behold: Elmhurst’s most elusive Malaysian layer cake.
A few weeks ago on the Voyages of Tim Vetter podcast I posited Instagram has replaced Chowhound, particularly when it comes to hyperlocal culinary exploration. Case in point, Little House Cafe. Had I not been seen my dear friends Food & Footprints posting about this Elmhurst bakery/cafe I’d never have known about its giant Singaporean style chicken curry bun and top-notch char kway teow. Nor would I have ever tried the elusive and epic taro pudding cake.
My friends and I first spotted the multilayer creation lined up in the pastry case and didn’t have the appetite for it because we’d just dispatched the aforementioned giant curry chicken bun along with several pieces of Malaysian brown sugar sponge cake and other goodies. When it was described as layers of coffee jelly, pudding, taro cake, and sponge cake we were all quite curious. (more…)
HOI’s fish fryup feeds two normal eaters, or one very hungry blogger.
I count myself a big fan of Filipino breakfast and I was pleased to see a rundown of it on Saveur recently. When it comes to Filipino food, I’m usually all about the pork, but not when it comes to breakfast. When I find myself at a Filipino restaurant in the a.m. I forsake my affections for crispy pata and lechon kawali. At the Filpino breakfast table my heart and stomach belong to dasilog, a fried dried milkfish, served with sinagag—garlic fried rice—and itlog—a sunnyside up egg. Or at least they did until recently. (more…)
“You got to try our Cuban,” George Landin owner of street wear boutique All The Right told me when I stopped by other week to sign his copy of my guidebook “111 Places in Queens That You Must Not Miss.”
Landin was referring to a Cuban sandwich on the menu of his latest venture, the Corona Diner, which opened this past summer. Just as my book is a love letter to Queens so is Landin’s diner. A mural featuring a who’s who of Queens—from rappers like Action Bronson, Run-DMC, and Nas to stars like Tony Bennett, Louis Armstrong, and Lucy Liu—lines one wall and the doors to the kitchen mimic those of the 7 train. (more…)
My usual routine for Songkhran, or Thai New Year, involves a visit to Elmhurst’s home of the Emerald Buddha, Wat Buddha Thai Thavorn Vanaram to partake of the food and festivities. Unlike in years past the weather was quite chilly, making for less than optimal conditions for a holiday that involves plenty of water splashing.
So instead of visiting the Emerald Buddha to ring in the year 2561, I partook of some Thai rubies. Not actual rubies mind you, but rather the Thai dessert called thabthim krub, which translates to crunchy rubies. I’d just polished off three bowls of boat noodle soup at Pata Paplean, when my dear friend Cherry, the cook and ringleader of the weekend noodle popup, dropped a half quart container on my table with the gruff affection she reserves for those she truly cares about. I poured the contents of the container—rubies, emeralds, jackfruit, young coconut, and coconut milk stained red from sala syrup—into a bowl.
The sweet, cold dessert soup was quite refreshing after a few rounds of of spicy noodles. The red and green jewels consist of bits of crunchy water chestnuts encased in tapioca. Even though it was freezing outside it warmed my heart and soul to eat this dessert made by one of the older ladies in the Thai community. Best of all its available every weekend, although I did feel especially blessed to be eating on the day of the neighborhood’s Songkhran celebration. Here’s to a healthy and prosperous 2561.
When winter ain’t playin’, it’s time for Himalayan!
It’s been two years since Kamala Gauchan, my adopted Nepalese mother, decamped from Queens’ Himalayan Heights to Manhattan’s Curry Hill. Back when she held court in her shoebox of a restaurant carved out of a corner of Tawa Roti I ate her food weekly. These days I trek to her roomier spot on Lexington Avenue whenever I have a dental appointment. Which happened to be the case during Monday’s snow storm.
After a filling, it was time to fill my belly. When I entered Dhaulaghiri Kitchen, Gauchan and her crew had just opened for the day and a mantra to Ganesh—Om Gan Ganapataye Namo Namah—played over and over on the flat screen next to a signed photo of Andrew Zimmern. For a moment I considered jhol momo—dumplings in a spicy broth—but I knew soup was the ticket for a wintry spring morning. (more…)
It’s been a big week for Ms. Tjahjadi as The New York Times called my dear friend Chef Dewi in last week’s Hungry City. Chef Dewi formerly of Java Village now cooks at Indo Java a small Indonesian grocery store in Elmhurst, Queens. Every Tuesday afternoon you can stop by for lunch, usually with a choice of a dish or two, served up by Dewi. This pop-up, affectionately called Warung Selasa (Tuesday “Food Stall”), is perhaps the best way to experience Indonesian food in New York, according my local Indonesian food guru Dan Hill who was kind enough to interview Chef Dewi between bites of his bakso mangkok.
When did you start cooking? I started cooking from home in New York in 2003.
You didn’t cook in Indonesia before you moved here? No, never. I worked as a secretary. Cooking wasn’t a hobby of mine. I learned how to cook when I moved to New York. I helped my mother cook at home as a child, but that was it.
Do you remember your favorite cooking of your mother’s when you were a child? No, but I learned from my Mom that if I wanted to eat something, I had to make it from scratch. I had to prepare all the ingredients and cook everything. So I remember the cooking process, but I never cooked. For example, if I wanted to make lontong sayur. I would have to make the lontong by cleaning the rice and making the lontong. The vegetables I would have to cut, like the chayote . . . and at that time there wasn’t grated coconut, so at that time we had to grate the whole coconut by ourselves. So everything had to be done from the beginning.
Bakso mangkok, literally a bowl of beef meatball soup inside a bowl made of beef itself.
So you knew how to do all these things, but you didn’t like cooking? No, I didn’t like it. I liked making cake. I liked baking, but I never did that either! [laughs] (more…)