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Everywhere we ate this week. More
@Irene, you haven't eaten Indonesian in Lucky Plaza on Orchard Rd.? Also, Paya Lebar was a good place to go during Ramadan; there was a big top with Indonesian and Malaysian foods, as well as clothes and music.
As for my votes, regional Indonesian (but as with many cuisines, sourcing fresh ingredients such as cabe rawit or pandanus in New York is a cumbersome if not impractical experience), a mutongfan restaurant (Hunanese; basically a mutong is a wooden bucket in which you place rice, and then on top goes any number of dishes), a Thai dessert shop, and the real prize, a true-to-form depachika equivalent.
Not to mention, Japanese and Chinese cities often have festivals showcasing regional eats, so how would that flow in NY if we had an event where food from all around the US could be found under one (temporary/permanent) roof? As is expressed above, it's easier to find bad pho than any Hawaiian, and considering the number of replies already, there would probably be many takers.
Re: #6, I've asked a bunch of South Asian restaurants about gunpowder (http://buildingmybento.com/2012/09/06/fun-with-customs-south-indian-gunpowder/), but most of the time I just get a confused (and nervous) reply. It was from a few successive meals at Hong Kong's Chungking Mansions where I learned to crave the gritty, spicy condiment, though I fault myself for not having the chef write down the name in Urdu.
As for #8, menus are one reason why I became interested in languages in the first place. This is particularly important when trying to eliminate mayonnaise from the list of Japanese and Korean convenience store lunch candidates.
Flat-leaf parsley, no?
There's an Afghan-Thai place by the end of the F train in Jamaica. It's called Wild Spice, but I don't know if the two cuisines have a dalliance in the kitchen.
One of my biggest gripes is that many NY restaurants hire bike delivery people thinking that they are cats.
It's important to remember that cats don't actually have nine lives.
It's more important to remember that people aren't cats.
Bringing a slice of the Tomohon market to New York; I'll have to keep next year's gala in mind then.
Anybody remember the bar "blue" from around 2002? Oh, those were the days. Not at that bar - it wasn't a good one - but it was the seminal visit to that part of 32nd St. When I used to drink alcohol, I'd go to Players for lychee soju. Are they still around?
@Graham Kates It's not too difficult finding Japanese curry in Japanese/pan-East Asian supermarkets around the world- often, all you need to do is add roux. Though, as for Japanese curry restaurants, yep those are harder to find, though Shanghai and California are exceptions.
I've accompanied the most recent visitors to Brighton Beach and Woodside/Jackson Heights. Leaving Manhattan is paramount to the success of any of my contemporary food walks.
Cantonese is as foreign as Spanish to a speaker of Wu...
I always thought dapanji was from Northwest China. Speaking of which, Uyghur food is sorely lacking in NY, save for a couple of Outer Borough hybrids. Guess I should email Reba Kadeer for some advice.
Any lion's heads? Those are a Wuxi specialty.
It's been a while since my last visit, but do they sell shreds of sweetened nutmeg? That's one of my favorite SE Asian snacks.
Oh, one of my (well, many) food weaknesses. On a recent trip to Egypt, I ate about five ful sandwiches a day. One of them had a coin in it. The King Cake of Egypt or a conniving vendor? Neither. So I was blasé about it.
@Max, have you found a lablabi place yet?
I go to Philly every now and then for a few food-related reasons, and one of them is phở.
Hmm, I could see merguez as a welcome addition to nachos.
It would be nice if Indonesian cuisines played a role in this market. Colenak, kolak and cakalang with dabu-dabu are much preferred to the lackluster offerings at the seasonal Astoria fair. In other words, I hope the rice hasn't already become porridge...
Ootoya a kaiseki restaurant? Quite the opposite. Also, meat isn't exactly a kaiseki staple, considering it traces its roots to Buddhist monks.
Sure I'd eat it, at the same time I'd like to see MOS Burger open up shop in New York.
The "trunk bread" reminds me of "wooden milk bread," (http://buildingmybento.com/2012/01/12/woodenmilk/) one of my favorite East Asian bakery finds. The exterior was akin to a baguette, but the filling was more like custard in bread-form. I haven't yet found it in Manhattan's Chinatown, so this might suggest a venture out to Flushing.
Max, did you notice if they had "tiger cheesecake" too?
Kalustyan's, often just to look around, sometimes to get a sandwich upstairs, and always to greet the nice Indonesian woman at the register.
Two Meats Over Rice. Since it's not specific, it's honest.
If only they had Rainforest Crunch bars, I wouldn't need another reason to go.
Also, for slide #17 (Plating Noodles), I suppose "mazemen" isn't a group of people who enjoy labyrinths? Does it mean mixed (maze) noodles (men)?
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