I’m not sure why, but it’s taken four decades of eating Chinese food for me to discover the wonders of HK noodles. My introduction to the wiry Hong Kong style yellow noodles began with HK lo mein combo at Shun Wong in Elmhurst. The massive portion of dumplings and lo mein comes with a sidecar of chicken broth as does an equally massive feed I tried at Flushing’s Shifu Chio.
I’ve passed Shifu Chio by hundreds of times, but had only eaten there once before. I scarcely ever look up at the faded red awning, which reads “Prince Noodle & Cafe, when I’m leading tours through the neighborhood. One day last week after perusing such whimsical menu categories as “Golden Oldies,” which includes fried fish cake lo mein, and “The Conservatives,” a septet of congees, including pig’s belly and liver I zeroed in on HK noodles. (more…)
In the 20 plus years that I’ve been living in Queens the strip of Austin Street that runs through Forest Hills has never been known as a hotbed of authentic Asian cuisine. In the past few years though, that’s been gradually changing. First came Violet’s Bake Shoppe, which brought top-notch bánh mì to the area and then Pink Forest Cafe, a Chinese-run coffee shop with a sideline in jian bing. The latest entrant, Xin Taste Lan Zhou Hand Pull Noodle opened a few weeks ago, just as winter was beginning to sink its icy claws into New York City. (more…)
As the creator of a web site whose very name extols the virtues of Asian food and bone marrow you might think I enjoy the latest trend in pho, the add-on of a roasted marrow bone. After all what’s more comforting than a bowl of beefy noodle soup? And what’s more sumptuous than a cross-cut roasted marrow bone, its cavity filled with meat butter?
Just because they are both good separately doesn’t mean they belong together though. Because I am at heart a gluttonous carnivore, I want to like the combination, but it’s just a ploy by restaurants to jack up the price of a humble noodle soup while feeding ravenous hordes of Instagrammers. (more…)
Can’t decide between won ton, roast pork, or noodle soup? Don’t worry Shun Wang’s got you.
I’ve been forsaking my heritage. By that I refer not to red sauce—OK fine we called it gravy—with which my father baptized me every Sunday, but rather the Cantonese food he fed me, thus beginning my lifelong love affair with Chinese cuisine. So when a friend posted a mouthwatering image of the HK lo mein at Shun Wang, I knew I had to try it.
“You know what this is?” the waiter at this Cantonese holdout in the increasingly Thai neighborhood of Elmhurst asked incredulously. “Yes,” I lied. “It’s steamed noodles,” he responded. Up until two days ago my Cantonese noodle knowledge was limited to chow fun and the thicker version of lo mein. (more…)
Sometimes an average restaurant banh mi is just what you need.
“I really want to try the Vietnamese sandwich,” Chef Dave, said as we wheeled into the parking lot of Elmhurst’s Pho Bac. He was pretty excited because there were baguettes stacked in the window, an unusual sight for midevening. Not wanting to dampen his enthusiasm, I didn’t trot out my theory that restaurant banh mi are passable at best compared to those from sandwich shops and delis.
As we were looking at the menu, I remembered something I wanted to try, call it a Vietnamese French dip. (I’m sure whatever blog I cribbed the idea from does.) In no sort order Chef Dave and I had each ordered a sandwich—classic pork for him and highfalutin steak for me—and a large bowl of pho tai. The latter is the most minimalist of the 10 or so beef noodle soups offered, containing little more than noodles and rare slices of beef. (more…)
When I first visited the Facebook page of Awang Kitchen, the newest Indonesian spot in the Southeast Asian-inflected Chinatown of Elmhurst, it displayed a vast menu, which has seen been edited down to a more manageable size. While the food was delicious, when I visited on opening weekend, the kitchen was moving at a glacial pace. Thankfully the kinks have been ironed out and Awang is fast becoming my favorite Indonesian spot in the neighborhood.
I’m a big fan of Indonesian fried chicken, so when I spied ayam goreng kalasan, a variety marinated with coconut water, I had to try it. It was some mighty fine bird and came with a sidecar of sambal terasi, a fiery red pepper concoction made with terasi, or fermented shrimp paste. It’s one of several sambals that the Jakartan chef-owner Siliwang “Awang” Nln makes in house. (more…)
Keizo Shimamoto’s Ramen Shack, a spinoff of a stand that debuted at Smorgasburg Queens, sits down the block from the Queensbridge Houses. The ramen obsessive who eats hundreds of bowls of the Japanese comfort food a year offers seven classical varieties, including shio and tonkatsu, and four specialty bowls. It’s on the specialty list that I found Metta World Paitan ($13). (more…)
Sugar Club added Thai style congee to the menu just in time for winter.
Like much of New York City, Queens is now in winter’s icy grip. Unlike most of the rest the city though we have two Chinatowns and the most robust K-town in New York City, which is all a very long way of saying that there are many many options when it comes to Asian soups. Here are our seven of our favorites.
1. Thai Congee, Sugar Club “Thai people like the pork one,” the kid behind the counter responded when asked which variety of Thai congee was better. Earlier this week Sugar Club started selling the rice porridge, known as jok in Thailand, just in time for winter. The shop’s version ($6.50) of the ubiquitous Asian breakfast porridge features an egg stirred in, mushrooms, and a tangle of noodles. As for the pork it turns out to be lovely little meatballs. Doctored up with chili flakes and salty Golden Mountain sauce this combination porridge/noodle soup its a great way to ward off winter’s arctic chill. Sugar Club, 81-18 Broadway, Elmhurst, 718-565-9018
This lamb spine’s mighty fine.
2. Lamb Hot Pot, Beijing First Lamb Shabu I’m no fan of Chinese style hotpot, but the stuff they’re making at Beijing First Lamb Shabu, (Lao Cheng Yi Guo in Chinese) is truly special, mainly because the specialty of the house isn’t traditional hotpot, but rather a rich lamb stew. Upon entering the Flushing branch of this Beijing chain I was floored by pervasive aroma of gamy lamb and five spice. Like many hot pot joints there’s a ballot-like menu with all sorts of add-ins and soup bases. The difference here is that all of the soup bases feature a combination of mutton ribs and spine in a rich heady broth. Lao Cheng Yi Guo thoughtfully provides gloves so you can pick up the vertebrae and get at the ridiculously tender bits of meat that cling to the lamb spine. Someone once told me that eating lamb spine is a fertility tonic for men. I’m not sure about tha,t but Lao Cheng Yi Guo certainly put a smile on my face and warmed me up. Lao Cheng Yi Guo, 136-55 37th Ave., Flushing
Bracing sourness and chilies are a perfect foil for fatty beef.
Most non-Chinese speaking Flushing fans know the Henanese outfit Su Xiang Yuan by its English name, Nutritious Lamb Noodle Soup. And that milky white broth teeming with tender bits of lamb, chewy hand-pulled wheat noodles and other goodies is the star of the show.
Su Xiang Yuan got its start in the Golden Mall but has another location in New World Mall with a deeper menu offering such dishes as da pan ji, or big tray of chicken, and suan tang fei niu, fat beef slices in sour stock. I broke with lamb noodle tradition to try the fatty beef dish yesterday, and I’m glad I did. Normally I doctor up the lamb noodle soup with chili paste and vinegar. Given that it was already a sour soup and the sight of a few chilies I decided to enjoy it as is.
Glass noodles and ribbons of tofu skin lurked beneath the surface of fatty ribbons of beef, crunchy sour cabbage, and pickled peppers. The bracing sour broth and chilies were a perfect foil to the ribbons of fatty beef. This dish also came with a bowl of white rice. I alternated between eating it on its own and putting slices of beef on top. I’ll definitely be back for another bowl or two of this stuff.
It bears pointing out that there is no English name for the New World Mall location, you can easily spot it though. It’s the one in the back right corner playing a loop of Anthony Bourdain eating their soup.
Su Xiang Yuan, No.28, New World Mall Food Court, Flushing
For the longest time Korean and many other cuisines were all about fire for me. Creamy curds of tofu in bubbling angry bowl of red soondubu was my go-to lunch order at K-Town’s Seoul Garden.
Lately I’ve been embracing the mellower side of Korean cuisine; and there’s nothing more comforting than a steaming bowl of seollongtang, a long-simmered ox bone soup. I’ve been told that’s it’s good to eat when feeling sick. Recently I’ve had the good fortune to be sick enough begun to appreciate just how good.
A month ago I found myself in Tang out on Northern Boulevard. Dehydrated and spent after having a chemotherapy port in my chest checked out I slumped into a seat and gasped, “Seollontang.” (more…)