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…)
The question I get asked most about my Queens food tours—besides “How do you stay so skinny?”—is “Do you give tours of Astoria?” I’m always somewhat ashamed to say. “No, just Flushing, Elmhurst, Jackson Heights and the entire 7 line.” Sometimes even the Culinary King of Queens needs to turn to an expert, or experts, and such is the case with Astoria. And the experts in question are my good friends Greg and Jumi at Food & Footprints, who did a video a while back that covered Greek Astoria and just dropped another one of an awesome late night tour of the Middle Eastern offerings along Steinway Street. Oh, and in case you are wondering this dynamic dining duo also leads food tours.
Stephen Yen, executive chef of Sugarcane Raw Bar Grill is a pretty busy guy, so I’m pretty glad he found the time to answer Seven Questions. Not only was Chef Yen born in Queens, he was born in the Year of the Pig. Chef Yen will be preparing a very special roast pork bao at Charcuterie Masters on February 23.
1. Where are you from originally and how long have you lived in Queens?
I was born on Main street in Flushing. The hospital was called Booth Memorial back then. My mother’s OBGYN, Dr. Uma Mysorekar, is now president of the Hindu Temple Society in Flushing. I have a special place in my heart for Flushing. I was raised out on Long Island in a small town about an hour from NYC, been back in queens now for about 7 years.
2. I’m excited to have you roasting a pig at Charcuterie Masters! Tell me a little bit about the process?
We are going to brine the little piggie using fish sauce in the brine, this is something I learned from Robbie Richter at Fatty ‘Cue. Nowadays its common practice in most kitchens. The sodium content is where you need it to be, plus you gain all the umami! We are going to then roast the pig in a La Caja China. It’s a roasting oven that simulates the old way of burying a pig and keeping the charcoal on top. The box makes it easier for us, we don’t have to dig! I’ve used a La Caja China before and they are awesome! I usually end up throwing some seafood on top of the charcoals to snack on while we wait for the pork. (more…)
Now that summer is here in full sweltering force it’s time for a listicle that’s as chill as an icicle. Herein, seven of my favorite frozen treats ranging from traditional Thai and Mexican icees to some decidedly highfalutin ice cream and other treats. Feel free to chime in with your favorite frozen treat in the comments!
1. Baked Alaska, Spot Dessert Bar
There’s something about fancy pants ice cream that calls for skipping the cone. It’s as if there is a voice in my head saying, “This Tahitian vanilla bamboo charcoal swirl is for grownups. You can’t let it dribble down your chin, plus how will you possibly get a photo of it?” Which is why I’m glad that Spot Dessert Bar’s Baked Alaska comes in a cone. It’s not ice cream either, it’s sorbet, your choice of mango or raspberry. I opted for the latter. “Would you like to do a video?” the waiter asked as he brought over the meringue topped cone over to the table with a torch. Just beneath the browned meringue sat the tart refreshing sorbet. “I should really eat more ice cream cones,” I thought to myself as I munched happily away. Midway through came a surprise, fluffy bits of chiffon cake followed by more sorbet. I definitely should eat more ice cream cones, especially when they have cake inside. I’ll be back for the mango. Spot Dessert Bar, 39-16-39-98 Prince St., Flushing, 917- 285-2187
2. Tao tueng, Khao Nom I’m a big fan of shaved ice whether Dominican frio frio or Korean patbingsu, so when I saw that this Thai dessert specialist offered two kinds, I had to try them both. Tub tim krob, which features crunchy jewels of water chestnut coated in chewy jelly, in a sea of coconut milk syrup is strictly for the coconut fans, while tao tueng features longan fruit, barley, tapioca pearls, dates, and of all things potato. Somehow, it manages to make shaved ice seem healthy. Whichever one you choose, you’ll be glad that the brass bowl keeps it ice cold and even happier when the gal behind the counter offers a sidecar of extra shaved ice. I know I was. Khao Nom, 76-20 Woodside Ave., Elmhurst, 929-208-0108(more…)
One of the things I heard most from my editors when I was putting together 111 Places in Queens That You Must Not Misswas “Joe, there’s too much food on your list.” To which I mentally responded, “Don’t they know who they hired? I am the guy who ate Queens for chrissake!” Somehow I still managed to mention food and drink more than 40 times in the book. Herewith are seven of my favorites. To find out the others, you’ll have to score a copy. A great time to do so would be next Wednesday, February 21 when 111 Places in Queens Comes to Jackson Heights at Espresso 77. Ace photographer Clay Williams and I will even autograph your copy. Can’t make that? Come celebrate Chinese New Year at Leaf Cocktail Lounge with us on February 22nd.
1. Lhasa Fast Food I’d love to take credit for discovering this gem of a Tibetan restaurant tucked behind a Jackson Heights cell phone store, but I can’t. Momo maven Jeff Orlick turned me on to it years ago. There’s nothing fast about the momo making here though. The reward for your patience? Juicy steamed beef dumplings that are amazing as is the thentuk soup featuring hand-torn swatches of dough. It’s such a special place it merited its own chapter! 37-50 74th St, Queens, NY 11372, 646-256-3805
2. Falafel slice at Benjy’s Kosher Pizza Dairy Restaurant & Sushi Bar This marvelous Middle Eastern mashup can be had at Benjy’s Kosher Pizza Dairy Restaurant & Sushi Bar. It combines two great street foods New York City pizza and Israeli falafel. Topped with half a dozen falafel balls, I like to eat it with tahini and hot sauce. In case you are wondering, this novelty slice did not get its own chapter. It appears as a tip at the end of the chapter on the Lubavitcher Rebbe’s gravesite. 72-72 Main St, Flushing, 718- 268-0791(more…)
Boishakhi takes its name from the Boishakhi Mela a Bangladeshi New Year’s festival, and Chef Shahara Khan is pulling out all the stops for Queens Dinner Club’s very own mela. Featured dishes include kacchi biryani, the king of goat biryani featuring succulent meat cooked for hours with aromatic spices—ginger, garlic, cardamom, cinnamon, and clove—and dried fruits. (more…)
Bandeng presto, a milk fish that’s seen hours in a pressure cooker before deep frying.
I’ve been a fan of the food and chef at Awang Kitchen ever since local Indonesian food aficionado and ace instagrammer @dan.bukit pulled my coat to it a few months ago. It’s no surprise that such a talent would be found in Elmhurst, which is hands-down the best place for Southeast Asian cuisine in New York City. When the boys at Queens Dinner Club and I learned that Chef Awang served liwetan, a festive meal served on a banana leaf rarely seen outside Indonesia, we knew it was going to be the second dinner at our new home, the swanky Bamboo Lounge at Kaufman Astoria Studios. We’re proud to present Awang Comes to Astoria on July 30 at 7:30 p.m. Tickets for this one-of-a-kind feast are $45 and may be purchased here.
Succulent roast duck with roasted green chili sambal.
Bandeng presto, a specialty from Southeast java, that involves marinating a milkfish in yeast, shallots, and garlic and then letting it luxuriate in a pressure cooker before a nice hard deep fry is one of many dishes that Chef Awang will be preparing. As with most of his dishes, it comes with a homemade sambal. Bebek goreng sambel ijo, a succulent fried duck with roast green chili sambal will also be served as will rujak juhi, which combines shredded dried squid with noodles peanut sauce, potatoes, and cucumbers. Check out the full menu here.
As part of the evening’s festivities, Chef Peter Zaharatos of Sugar Cube will be creating bespoke desserts designed to complement Chef Awang’s menu. We’ll see you there!
For as long as I can remember I’ve been a fan of noodles— whether the fusilli with red sauce and chow fun that I cut my teeth on—or the tallarin verde of Peru and various culture’s takes on cold noodles that can be had in Queens. This edition of The Seven is devoted to my favorite Asian noodles in Queens, at least as of summer 2017.
1. Tom thuk, Lhasa Fast Food
Anthony Bourdain recently paid a visit to this Jackson Heights momo shop tucked away behind a cell phone store. While the big man tried the hand-torn noodle soup known as thenthuk he did not get to experience its colder, spicier cousin tomthuk. Listed in the menu’s Noodle Zone as beef cold noodle ($6) there’s no forewarning of the twin heat engines of chili and mustard oil. The tangle of chewy noodles interspersed with shredded carrots, cabbages, and bits of ground beef packs enough heat to melt snowy Mount Kailash which looms above the counter. Lhasa Fast Food, 37-50 74th Street, Jackson Heights
2. Yum Dek Sen, Dek Sen
There are many Thai noodle dishes, from funky bowls of blood-enriched soup to those that resemble pork ragu, but Dek Sen is the first restaurant where I’ve seen noodles used in a yum, Thailand’s spicy savory version of the more prosaic Western salad. Yum Dek Sen ($11.95) takes Mama instant noodles and mixes them with squid, shrimp, minced pork, and two types of fish balls. Served warm the whole lot is dressed in a chili lime sauce. You might be tempted to order it spicy, but medium is more than adequate. Dek Sen, 86-08 Whitney Ave, Elmhurst, 718-205-5181(more…)
It’s that time of year again when more than 50 of Queens’ best restaurants, makers of sweet treats, and brewers of fine libations converge upon the New York Hall of Science for the annual Queens Taste. The gala tasting, which takes place next Tuesday night, May 2, features an international roster of cuisine from all over the borough. Astoria will be represented by The Astor Room serving up American classics and Kurry Qulture will be there with its exquisite Indian. Neir’s Tavern of Woodhaven will be serving historic pub grub while Thai Rock will be representing the Rockaways. And guests will have a chance to try the food from the soon to open Salt & Bone Smokehouse.
I’m honored to be a sponsor of this year’s event and want to give you dear reader the chance to win a pair of tickets. Here’s the deal: write a haiku in the comments about why you love food in Queens. The best one wins. Contest ends Monday, May 1 at noon.
Why not have a large-format Dongbei lamb feast for Easter?
The New York Times recently had an article about lamb overtaking ham on the Easter table. Here in Queens I don’t wait until that springtime holiday to eat lamb. Just in case you don’t yet have Easter plans, please enjoy this selection of Chinese, Indian, and Uzbek lamb delicacies. If I left your favorite out please let me know in the comments.
1. Roast Lamb Leg, Desired Taste International
There are many, many places in downtown Flushing’s Chinatown to get juicy lamb skewers seasoned with cumin and red pepper, but there’s none quite like Desired Taste International. That’s because it’s star skewer—kao yang tui—is an entire leg of lamb. Salt, cumin, and sesame form a delicious crunchy crust that encases succulent purplish-red flesh. Ask for some cumin and ground red pepper to use as a dip for an extra burst of flavor. Desired Taste International, 35-20 Farrington St., Flushing, 718-888-9622
2. Lamb Chops, Kurry Qulture
“My lamb chops are getting very famous,” says Kurry Qulture’s Sonny Solomon. “A Greek guy came in and ordered 50 for Easter, he loved it so much.” Marinated in yogurt, black pepper, garam masala, coriander, and cumin the Astoria restaurant’s chops are indeed delicious. Tandoor-cooked, they’re the tenderest, most flavorful Indian lamb in Astoria—and all of Queens. (Photo: @restaurantfairy) Kurry Qulture, 36-05 30th Avenue, Astoria, 718-674-1212(more…)