05/05/20 12:37pm

Top: yen su ji, Taiwanese fried chicken, found at the otherwise deserted New World Mall. Bottom: Corner 28 may be shuttered, but sister restaurant Shanghai You Garden is now serving the famous duck buns.

It has been two months since I’ve been to America’s Greatest Chinatown, aka downtown Flushing. Normally, I’m there several times a week, whether I have a food tour to lead or not. A combination of sheltering in place and sadness over the state of affairs have kept me away.

Yesterday though, I had a doctor’s appointment in downtown Flushing, so naturally I had to find some lunch. Many of the restaurants on the strip of 40th Road—including Corner 28, a favorite for their Peking Duck buns—were closed. Then I noticed a tent in front of Shanghai You Garden, Corner 28’s sister restaurant, which lies across the street.

Installed in the front of the restaurant was a window with a sign that read “Peking Duck $1.50.” It sat above a realistic looking diorama of several ducks roasting over a glowing wood fire. I waited my turn while watching the face shield clad duo assemble the pillowy little sandwiches and then ordered two. They were as good as ever.

My spirits buoyed by this light lunch, I checked out another of my food tour haunts, the New World Mall Food Court. I expected the subterranean wonderland to be closed like many of the neighborhoods other purveyors of xiao chi, or small eats but was surprised to find it open.

Once downstairs though it was truly eerie how empty it was. Only five of the more than 30 stands were open. One of them being No. 27 a specialist in Taiwanese street food whose Chinese language sign features a jaunty chicken, midflight signifying that it specializes in yen su ji, crispy craggy morsels of salty fried chicken that are a favorite in Taiwan and downtown Flushing.

Like the duck, these crunchy nuggets of fowl were just lovely. I lingered a moment in the food court and ate a few. “Taiwanese food, no MSG,” the dude behind the counter informed me. Normally I would have made a comment about stinky tofu in Mandarin, but instead I just thanked him and walked upstairs to ponder the etiquette of removing my bandana to enjoy fried chicken while walking down the street.

Hao Xiang Chi Kitchen, No. 27, New World Mall Food Court, 136-20 Roosevelt Ave., Flushing; Shanghai You Garden, 135-33 40th Rd., Flushing

12/03/18 9:25pm

Not your corner takeout kung pao!

Chen Du Tian Fu, the stall that lies at the bottom of the stairs of Flushing’s Golden Shopping Mall has been my favorite Sichuan spot for more than 10 years. I’ve even taken such luminaries as Sichuan food expert Fuchsia Dunlop and Anthony Bourdain there and once ran into Mission Chinese founder Danny Bowien and his staff.

I’ve tasted tremendously good cold noodles, fiery water poached fish, and superb ma po tofu, along with many, many other specialties from the vast menu. There’s one dish that never appeared, kung pao chicken, or gong bao ji ding as it is known in Chinese. (more…)

04/02/18 10:32pm

Maddur vada, savory crisps of wheat and rice studded with spices and herbs.

One challenge of leading food tours of downtown Flushing is how best to showcase America’s Greatest Chinatown to Chinese guests. I still remember the day I met the Vanderschoors. Imagine my surprise when I rendezvoused not with a Dutch family, but a Chinese one. “Don’t worry, we’re from San Francisco,” they said. “We don’t know anything about Flushing, you’re the expert.” This brings me to the subject of today’s post: last Saturday’s trio of Indian clients—a lovely married couple who hail from Northern India and a young student from Chennai—and the crunchiest, savoriest Indian snack in downtown Flushing, maddur vada. (more…)

03/08/18 9:49pm

PLEASE NOTE THIS RESTAURANT IS CLOSED

I walked into Old Tang—a new spot just off the bustling corner of Main and Roosevelt in downtown Flushing—at least three times before finally trying the noodles. The first time they were under construction, but the other times I eyed the mise en place and upon seeing minced pickled green beans and fried soybeans asked the same question in my fractured Mandarin Chinese “Giulin ren ma?” And each time the kids behind the counter would patiently respond, “No we’re from Sichuan.” “Ah so, the workers are from Sichuan, but surely the food is from Giulin,” I thought to myself. “I’ll have to come back and try it when I’m not already full from leading a food tour.”

(more…)

10/24/16 4:30pm
A double barrel of old-school congee toppings!

A double barrel of old-school congee toppings!

When I was a kid the old man would return from Chinatown laden with hong bao, lucky red shopping bags. Usually these were filled with dried mushrooms, superior soy sauce and other ingredients. There treats were for me and him—lo mai gai, packets of sticky rice—and treats of a sort for my Mom, notably congee.  (more…)