I’ve heard that some dim sum restaurants have moved away from pushcarts so that their small plates come out hotter and fresher. Continue reading “11 dim sum restaurants that use push carts in New York City”
Let’s just start out by saying that it’s not easy to get dim sum without MSG… and some might argue that you aren’t truly eating dim sum if it doesn’t have some monosodium glutamate in it. Continue reading “Does dim sum have MSG? Yes, but how much MSG varies by dish”
Every year around this time of the year, my grandma makes a batch of joong in celebration of the Duanwu Festival. Continue reading “Joong: Chinese sticky “rice dumplings” wrapped in bamboo leaves”
Garlic pea sprouts or “dao mew” is one of my family’s favorite Chinese dishes and can be found on many Chinese restaurant menus but more often on a dim sum cart. Continue reading “That expensive vegetable dish you had at dim sum is called dao mew (garlic pea shoots)”
I normally avoid Panda Express, the largest Chinese fast-food joint in the United States. Actually, as far as my regular diet is concerned, I stay away from all fast food chains. Continue reading “Does Panda Express have MSG in their food despite their claims?”
I was invited to a pie party recently where guests were to create a pie and bring them to the gathering where it would be judged. Continue reading “What is Chinese Pie? The history of the “Pâté Chinois””
What’s in the name? When in Chinatown, the names of stores and restaurants can be nonsensical, include random numbers, and state ridiculous claims Continue reading “Tasty Hand-Pulled Noodles (What’s in a name?)”
I rarely write up a review after just one visit, but I’m confident that I’m going back to Noodle Village again (and again and again). Continue reading “Noodle Village: Clay pot of gold, crispy rice in Chinatown”
Scrolling through my Facebook feed, I came across a shocking image of what looked like a frozen bag of rats/mice. Continue reading “Fake Facebook Post: Chinese restaurant shut down for serving rats, cats, pups, and stereotypes”
There’s nothing like soft, chewy connective tissue and stomach lining. Really, there isn’t. Chinese beef tendon stew is a unique taste experience.
A very strong, fatty contender for my last meal before my execution would be a big, honking mixer bowl of Chinese beef tendon stew (Ngua Lam). Continue reading “Give me Ngau Lam, then give me death”
I trekked to Confucius Plaza today to see my visiting dad. My pops likes to visit New York quarterly to see the relatives and to stock up on Chinese ingredients. One of those ingredients he picks up on his New York Chinatown trips is called Lap Cheong (or Lop Chong)
My current dim sum obsession is the fried taro puff dumplings, or wu gok (Cantonese). These little delicious suckers look like baby puffer fish that were stuffed with seasoned minced pork and deep fried for my gorging pleasure.