The Year of the Rooster could be a wake-up call that Chinatown is steadily, if slowly, changing into something long-time New Yorkers might not recognize. The headache of restaurant reservations is absolutely out of control New luxury tower ushers in 'Halcyon' days on Brooklyn riverfront Good riddance scooters - but e-bikes in NYC are about to get even worseįamed NYC French restaurant La Grenouille reopens after gas leak Back downstairs, walk it off around Chinatown, hit a bakery for the buns you didn't order off the carts, stuffed with lotus paste or red bean.NYC's $34 steakhouse is back - and still the best deal in town In the ladies' room, leave a dollar for the bathroom attendant, you get an awesome smile and genuine conversation in return. By the time it arrives, you are almost not stuffed with dim sum, so go for it. Each bite of seafood was delicate in texture and flavor. Cut in sections with the large spoon, and try a bit of each critter. Squid, octopus, scallops, cuttlefish and shrimp perched on stir-fried noodles with a light broth. Order off the menu the PAN-FRIED NOODLES and pick the SEAFOOD SAUCE. After you eat off the carts and think you are full, go the distance. MUST-DO MENU ITEM: Chinatown seafood is super-fresh. Mango custard light and flavorful, with fresh fruit chunks for texture. ALMOND-milk-based TOFU custard is light consistency with delicate almond flavor. black rolls of jellied SESAME SEED PASTE delicately flavored. WINTER MELON: Pale green smooth balls of melon paste (dessert really, but yummy!). Hairy fried TARO BALLS balls hold taro centers. Memorable: SOUP DUMPLING: round white ball of rice noodle pinched at top in a swirl, has a meat center, you first bite off the top and suck out the broth. DIM SUM DINING: Busy-noisy like a bus terminal, families and conversation at every turn, ladies with varied carts. Liked the fish balls (round balls on skewers), vegetable & pork potstickers (half-your-palm sized, in opaque rice noodle wrapper). Pans of lotus root slices, chicken feet, tripe (looks like thin strips of meat in a sauce). HOT BAR station offers funky traditional foods. We sat by a quilted wall (restrooms behind), near the hot bar. Hot carts, cold carts, hot steamer carts. Sitting on a wide aisle places you in the thick of cart action. BRING 6+ PEOPLE to fill a table and share a LOT of dishes. When we exited at noon, the wait was almost two hours, a line of people snaked down the sidewalk. Checking in we did not have to receive a number, first seating not completely full. COME EARLY FOR BRUNCH, 10:20 arrival saw just a few sidewalk folks waiting for friends, with 300-400 people already dining upstairs at round 8-tops. He noted that many great Chinese restaurants moved to Flushing, but the venerable Jing Fong restaurant is accessible to us visitors limited to the city, provides wide variety of authentic dim sum, and has Chinatown's super-fresh seafood. SUNDAY BRUNCH during holidays, with advantage of local friend who speaks Mandarin.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |