“Wow, where’d you get that?” I said to my new friend Mike as he presented a jazzy looking bowl of wavy hand-pulled noodles bobbing with Chinese chitterlings and pickled mustard greens in a crimson broth. “Over there,” he said waving a hand toward Guchun Private Kitchen.
I love Guchun for its chao bing.The Northern Chinese specialty substitutes strips of flatbread for noodles to such great effect that I’d never even given the la mian so much as a second look, so I was glad that Mike, a first-time visitor to New York Food Court, had sussed it out. (more…)
C+M correspondent Kristen Baughman checked out the Singapore Crab Throwdown and has the scoop on all the goings on for Singapore Restaurant Week.
Singapore celebrates 50 years of nationhood this year as this city-state comes of age on the global stage. In honor of the country’s birthday, The Daily Meal hosted a few of Singapore’s top chefs for the “Singapore Crab Throwdown.” Chopsticks and Marrow had the chance to go behind the scenes at The Daily Meal Test Kitchen to learn from these great chefs as they prepared dishes from salted egg yolk crab to wok fried black pepper crab.
The first cooking demonstration was by Chef Wayne Lieu of Keng Eng Kee Seafood Restaurant. Along with his team, Chef Lieu taught the “Singapore Crab Throwdown” attendees how to make iconic Singapore chili crab, a signature Singaporean dish with a balance of sweet, salty and heat from the chiles. (more…)
Singaporeans know how to eat. I know this firsthand because I am fortunate to be friends with Colin Goh and his wife, Yen Yen Woo, creators of Dim Sum Warriors. They live in Flushing and have turned me on to some of my favorite dishes in its Chinatown, including the soup dumplings at Flushing Mall, which have become a staple of my food tours. For the past two weeks they’ve been in Singapore on business. Apparently their business is posting photos of insanely delicious looking meals on Facebook. Like this creamy butter crab from Mellben Signature. All I can say is sign me up. To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram.
Ever wonder what goes on at night inside the neon squiggle festooned former diner that is Flushing’s Lake Pavilion? Well, wonder no more. The Cantonese banquet hall is the subject of a two-star review in this weeks’ New York Times. Gotta give Pete Wells props for trying goose webs and screw clam, which is not a clam, but rather an organ extracted from a sea cucumber.
In case you’ve got a forequarter of beef lying around that you’d like to turn into pastrami this video might come in handy.
I’ve always been fascinated with Rocco’s Calamari in Borough Park, Brooklyn. Now Eating in Translation helps me understand why. Rocco is Calabrese, just like my dear old Ma. (more…)
Over on Serious Eats New York Max Falkowitz waxes nostalgic for boyhood dinners at red sauce mecca Park Side extolling its glitzy virtue as “one of the few remaining sources of red sauce fine dining in New York City.”
Ligaya Mishan files on Los Perros Locos, a Lower East Side Colombian hot dog emporium that features such wieners as the Pablo Escobar, which the menu says come with a dusting of Perico. There is, of course, no cocaine on the hot dog. The white stuff is cotija cheese.
Real Cheap Eats give this old Flushing hand a lesson in Chinese breakfast. There’s more to Oriental express Food Court than Tianjin breakfast wraps, like “tofu brains,” a savory northern Chinese take on douhua teeming with mushrooms, ginger, garlic and star anise. Yes, please. (more…)
A quick and easy way to get a Singapore curry la mian fix.
One of my favorite Southeast Asian dishes is kari laksa, a spicy and creamy soup enriched with coconut milk, popular in Singapore and Malaysia. I like to get it at the “night market” counter at Curry Leaves in Flushing. Sometimes I don’t want to get up at 6 a.m. for noodle soup, though. That’s why I’m glad that I picked up a package of Prima Taste Singapore Curry La Mian at Old Town Asia Market.
The la mian kit contained two brown packages “(A) Curry Paste” and “(B) Curry Premix.” The instructions said to add (A) to the water first. When I saw the vibrant orange paste, I knew was in for a treat. Even uncooked it had a distinctly funky aroma of curry, shrimp paste, and other SEA aromatics like ginger and lemon grass. Envelope B contained a white powder which I soon learned was dehydrated coconut milk. After some stirring and letting it come to a boil, I added the noodles. For the last few minutes of the boil I added some prepackaged tuna fish. (more…)