Pan-Fried Bean Curd w/ Soy Sauce
by Celia Cheng
April 28th, 2008
CONGEE BOWERY
207 Bowery
(Rivington & Spring St)
212-766-2828
$
Posted in Chinese , LES , Tofu , Vegetables
Pepper & Salty Shrimp
by Celia Cheng
February 19th, 2008
PHOENIX GARDEN
242 E 40th St
(2nd & 3rd Ave)
212-983-6666
$$
The pepper and salty shrimp is Phoenix Garden’s signature dish. Its Chinese name is “gold medal pepper and salty shrimp,” and if it ever were to win a medal, it would no doubt be the gold. Seven pieces of butterflied shrimp in the shell are seasoned with pepper and salt and deep fried, so that even the shell is edible with a great crunchy texture. Make sure to add the thin slices of cooked garlic and green pepper to each bite; it’s the perfect combination.
Posted in Chinese , Murray Hill , Seafood
Custard Bao
by Celia Cheng
December 17th, 2007
CHINATOWN BRASSERIE
380 Lafayette St
@ Great Jones St
212-533-7000
$$$
Bao means buns in Chinese, and these custard bao from Chinatown Brasserie are not only the perfect dessert, but also an ideal snack with coffee or tea any time of day. These bite-size custard pastries — sweet custard wrapped in a chewy, light bun — take inspiration from regular-sized breakfast pastries found in Chinese bakeries. The decorative white and brown swirls on top look like the icing on a cinnamon bun. The custard bao, however, is much lighter and more refined but still takes care of that sweet tooth.
Posted in Chinese , East Village , Sweets
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Sticky Rice w/ Pork, Chicken & Chinese Sausage
by Celia Cheng
May 30th, 2007
SAMMY’S NOODLE SHOP & GRILL
453-461 6th Ave
(10th & 11th St)
212-924-6688
$
Who would have thought there’s actually something worth trying at Sammy’s Noodle Shop & Grill?! The Chinese restaurant that occupies nearly the entire block certainly has an extensive menu, so after deep digging, and digging and digging, a friend chanced upon the sticky rice appetizer, listed as dim sum (steamed) on Sammy’s menu. This is a rather common dish of steamed gluttonous rice with dried fried shallot and Chinese sausage as the main ingredients that make it so tasty. Sticky rice is extremely dense so even as an appetizer for only $4.50, it makes a copious base for a meal.
Posted in Chinese , Pork , Rice , West Village
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Pilaf
by Celia Cheng
September 18th, 2006
CAFÉ KASHKAR
1141 Brighton Beach Ave
(Brighton 14th & Brighton 15th St)
Brighton Beach, Brooklyn
718-743-3832
$
Uighur cuisine is my dream come true — a combination of Chinese and Turkish influences. Café Kashkar’s pilaf is a mixture of fried rice, carrots, lamb and spices. The rice is rich and flavorful with a bright orange-yellow tint. Unlike many pilafs that come out exceedingly dry, this one is almost buttery, and the spices and generous use of cumin give it a full essence. The lamb (on the bone) is perfectly tender. In addition, accents of chickpeas and the well-cooked, soft shreds of carrot make the sum of this dish the best pilaf ever.
Posted in Brighton Beach , Chinese , Lamb , Rice
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