Martabak Har? You mean the Indian restaurant from Palembang with a couple of other branches in Indo?
Nothing with walnuts?
I tried the Wuxi version and those were a bit sweeter...actually, I've never had the ones with vermicelli.
Also, I don't see these on the menu at standard issue restaurants as much as at the 三菜一汤 places.
I used to order this frequently in Shenzhen. It was always gloppy and always had bits of pork.
This version however sounds more appealing.
Sabra is terrible, not to mention they throw mayonnaise into the baba ghanouj. If you're in NY, Agata & Valentina does the same. A(nother) valid reason to whip up your own anything.
As for ful, when I couldn't find the favas in stores nearby I'd just buy the canned version. Heat it up, add copious amounts of olive oil, diced tomatoes, garlic, and cumin, and if I was feeling in the mood, cucumbers. In Egypt, many vendors would have pickles and salty oily fries present too, but the difference between my home and that wooden cart is that soap freely flows here (http://buildingmybento.com/2014/09/09/my-nominee-for-best-street-food-vendor/).
Glad to see it get a mention here anyway, Max. But I'm still looking for a restaurant in NY that does lablabi...
@The Fabulous J, have you tried the nang with sunflower seeds? I've only seen those in Guangzhou. Usually, it was just sesame seeds - good enough! - but on rare occasions I came across the ones with 葵花子.
@SaqibSaab, I'm unsure if it's Muslim-owned, but Cafe Kashkar in Brighton Beach offers a melange of Uyghur/Uzbek/Russian dishes.
@Atl_Jen, Lanzhou lamian holes-in-the-wall are staples throughout China, but unfortunately they aren't too common in the US. There are a few places in NYC (not sure about Atlanta...), but the city of Lanzhou for sure had some good eats. Visiting in the summer was nice too since it was dry heat, as opposed to the sauna of southeastern China.
I also noticed an olive oil store there, with products sourced in Xinjiang.
@Kenji, I'll have to ask...did you go to any of the dumpling "banquets?" The walnut ones were quite swell. Also, since you mention liking the fried potatoes, not to worry, as I've seen them a bunch at nighttime food markets throughout the country. Good stuff, indeed.
@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.
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