reporterĪn arduous bike ride over the Williamsburg bridge had me rolling into the Lower East Side with low blood sugar and a hankering for something sweet. 83-17 Broadway, between Dongan and Whitney avenues, Elmhurst - Caroline Shin, temp. A word to the wise: Keep swirling that broth for a uniform distribution of those pepper flakes because gravity does plunge them to the bottom during the meal. I also relished in the crags of the twoish-inch-long torn noodles and the al-dente zucchini and celery whose structure hadn’t been melted down from over-boiling. I’m guess-attributing that to the use of tomato, because it didn’t taste burn-my-mouth spicy, but rather rich and herbal with the kick and glorious mouth-numbing effect of Sichuan peppercorns. Unlike the clear soups of the thenthuk at Kathmandu Fushion Kitchen and Phayul, the broth here was an eyebrow-raising opaque burnt sienna. The menu here is divided into Sichuan and Tibetan sections - Robert Sietsema reported that Tibetan expats make up the largest ethnic minority in the Sichuan capital of Chengdu - but the confluence of flavors was encapsulated in this steaming bowl of beef thenthuk ($13.97) before me. I get weak in the knees for a noodle soup, so as a thenthuk fan, I finally got around to visiting Nha Sang in Elmhurst. editor Beef Thenthuk at Nha Sang Beef thenthuk from Nha Sang. 599 Johnson Ave., near Scott Avenue, Bushwick - Melissa McCart, temp. We were craving the salt cod fried rice and the kung pao pastrami and ended up enjoying the spicy watermelon salad with white sesame, chile ice, and shiso ($14) most. The restaurant was as cacophonous as ever, pretty packed for a Tuesday, filled with diners looking for chestnuts from the menu: dishes that debuted in NYC in 2012, what feels like a lifetime ago. I was curious to see what the end-of-an-era, round two, looks like at the one-time controversial Mission Chinese in Bushwick ahead of its closing late July. 76-13 Woodside Avenue, between 76th and 77th streets, Elmhurst - Luke Fortney, reporter Spicy watermelon salad at Mission Chinese Spicy watermelon salad at Mission Chinese in Bushwick Melissa McCart This takeout container overflowing with oily ‘nanners turned out to be exactly what we needed after a gut-busting feast of stuffed tilapia and short rib hot pot. After meeting the owner of P’Noi Thai Thai Grocery, we walked out the door with grilled sticky rice, a bottle of Shark Sriracha, and this carton of fried bananas in tow ($7). Zaab Zaab, a new Thai restaurant that has white Manhattan and Brooklynites flocking to Elmhurst - “It smells like lemongrass and sunscreen in here,” I noted to a friend - is as good as they say, but this week’s best bite actually came after our meal, as we searched for dessert at a small Thai market across the street. 103 Bowery, between Canal and Hester streets, Chinatown - Robert Sietsema, senior critic Fried bananas at P’ Noi Thai Thai Grocery Fried bananas from P’noi Thai Thai Grocery. But while the classic version of the dish, favored in northwestern China and in Beijing itself, is a rather spare stir fry of lamb tendrils with Asian cumin, Jiang Nan’s version ($25) is a lusher preparation that also contains scads of garlic, onion, cilantro stems (for extra flavor and snap), and Napa cabbage, making a dish that feels more like a full meal, especially if you match it with another of the menu’s triumphs - bacon fried rice. The one on the Bowery offers a mix of Sichuan, Shanghai, and northern Chinese, with this Xinjiang dish among them. Four branches of the chain named after the province have appeared, in Jersey City, Flushing, Wall Street, and on the Bowery, all describing themselves as Asian fusion, with contrasting menus. Jiangnan refers to a Chinese province south of the Yangtze River during the Qing Dynasty, encompassing much of modern Southeast China.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |