Category Archives: Chinese

Green Garden Village

I recently went to Green Garden Village with a group of 12 people for a massive “Friendsgiving” dinner. This was a big meal so I’ll get right down to what we tried.

1) Whole Suckling Pig

This needs to be ordered in advance, so make sure you call ahead. It was delicious. They serve the crispy skin with the meat still attached in about 15 bao buns, and then a platter is filled of the rest of the pork.

I’d say if you just ordered this with a veggie and a noodle or rice dish, you’d be good for 4 or 5 people.

2) Grouper Three Ways

These were all light but really flavorful:

A) We had the fish filleted and steamed with scallions and ginger near the end of dinner.

B) The head and bones were used to make a milky-white fish broth that was served at the beginning of dinner (I didn’t take a photo of it).

C) This plate of grouper and cabbage is what was used in the soup (aside from the fish head and bones), along with tofu and Chinese mustard greens. They just strained it and served it on the side with the soup.

3) Alaskan King Crab Three Ways

These massive crabs are pricey, but they will serve it a few ways for you if you so choose:

A) Steamed w/ Garlic Over Ho Fun:

This was my favorite preparation. The ho fun noodles were awesome, and the garlic was just the right kind.of flavor to really make you appreciate the sweetness of the crab.

B) Fried Crab w/ Salted Duck Yolks:

Not sure why the shells get battered and fried, but I’ve certainly seen this before. The salted duck yolk was nice though.

C) Crab Brain Fried Rice:

This rice was delicious. Anything that isn’t large crab meat gets fried up and mixed into it.

4) Stir-Fried Fresh Eel

I’m not a huge fan of eel but this was nice.

5) House Special Stir Fry (mixed seafood with sugar snap peas)

This dish contained a lot of interesting stuff in it.

6) Mixed Mushrooms w/ Japanese Tofu

Whatever Japanese tofu is, I love it. Crispy outside and creamy custard-like interior. Awesome mix of mushrooms too. Wow. I liked the fucking tofu dish.

7) Peking Pork Chops

I wasn’t crazy about this one. Not the best chops, dogged up breading and the sauce was too sweet.

8) Sauteed Snow Pea Sprouts

Mandatory greens. These could’ve used a bit more pan heat and some more garlic flavor (no photo).

9) Crispy Garlic Chicken (half order)

This was delicious. I also appreciated that it wasn’t hacked into shitty, difficult-to-eat, bone-in bits and pieces, as often happens with Chinese poultry preparations.

10) Rack of Lamb (double order)

These were deliciously spicy, super tender and perfectly cooked inside. I was very happy with these.

Definitely give this place a shot. I think I like this a little place better than Wu’s Wonton King [link].

GREEN GARDEN VILLAGE
216 Grand Street
New York, NY 10013

Hoi Ming

Hoi Ming has been feeding Long Islanders in the Oakdale/Sayville area since the 1960’s as far as I can tell.

The earliest notation I could find online about this place was something about it opening in 1971, but my folks seem to remember it being there in the 60’s. In any case it’s borderline ancient. There’s even a New York Times review of the place from 1976. Click the image below to view the article.

Not much has changed inside the place from what I remember back when I was there in the 80’s. Wood paneled walls. Lots of red. And an awesomely dim and cavernous tiki bar of sorts.

My whole family came here again recently to celebrate my parents’ anniversary. Basically, we just ordered a bunch of apps, but I was surprised that everything was actually pretty good.

Here’s the famous pupu platter – nothing has changed about this from my childhood memory of it.

Inside the foil was minced and spiced chicken.

The boneless spare ribs are generously portioned and delicious. My nephew calls them “red chicken,” not to be confused with the actual chicken that’s red in the pupu platter tinfoil.

And the shrimp toast is tasty as well. Pardon the blurry photo. My dad grabbed the plate and asked if I needed him to hold it for me.

I didn’t shoot anything else, but the menu is pretty standard. This place keeps its prices fair and provides a level of certainty and consistency for the locals who frequent the establishment. I guess that’s why it’s been there for 50 years.

HOI MING
469 Main St
West Sayville, NY 11796

Hunan Slurp

I came to Hunan Slurp with a group of friends, so we were able to sample a bunch of shit. Here’s what we tried:

The “Mala Beef” noodle dish was nice. It was slow cooked shank meat that was really tender. The egg noodles were perfectly cooked.

This dish contained pork and beef, and was served with rice noodles that were similarly perfectly cooked. Also shank meat, cooked very nicely.

This noodle soup was the spiciest on the menu, a pepper beef dish, which was really intense and flavorful. I wish this also contained the shank cut beef, as the stuff in this dish wasn’t as tender as the above dishes.

This next dish was cold “Hunan Charcuterie.” It contained bits of pig ear and tripe, among other nice off-cuts. This was my favorite dish of the day, and easily a contender for top dishes of 2019.

The smoked sausage plate was nice, but I wish it had more crisped texture to it.

This eggplant with “thousand year egg” filling was delicious. I’m generally not a big fan of eggplant, but I loved this. A must try here.

The beef skewer dish had a great cumin aroma, but ultimately the majority of the beef in the dish was chewy and tough. Pass on this one.

Most of the dishes were pretty spicy, so these sweet riblets were a great way to cool down and cut the heat.

We also tried stewed fish noodles, and a potato and duck egg dish (both not pictured) which were also very nice. But the last item I have here for you is winter melon, served warm and savory with ground pork. Very interesting.

Give this place a shot. I liked it.

HUNAN SLURP
112 1st Avenue
New York, NY 10009

Wu’s Wonton King

My wife and I came here with a big group of foodie friends for a pre-Thanksgiving blowout. We ate a shitload of dishes, but the stars of the show were these two:

That’s right: a crispy skin suckling pig, and a 9lb king crab. Here’s some video of that pig being carved up for us, table side:

Those buns were amazing but the pork meat itself was the best I’ve ever had in terms of suckling pig. The flavors penetrated deep into the flesh of the meat. And if one pork dish wasn’t enough, we also fried this one as well:

The crab was prepared three ways: steamed, fried and in a steamed egg porridge:

We ate two kinds of clams:

We even ordered a steak. This was no good though. I tried one slice of this breaded t-bone and it was too tough for me to even finish half. 2/10. I left two points on the table because the sauce was interesting at least, and the broccoli was good with it.

All the other dishes were excellent though, including this chicken:

And this fluke:

Yes, we did eat some greenery:

And of course wontons, as per the name of the restaurant, in soup form:

There was even dessert that we somehow managed to eat: mango flan/jelly and a warm pumpkin soup that was reminiscent of Indian desserts:

I definitely recommend this joint. This was the best large format pig I’ve had to date. It runs $168 and you need to order a day or two in advance. It would probably feed five or six people if you ate just that and some veggies on the side. As for the crab? Skip it. It was delicious as fuck, but that shit runs $50 a pound.

WU’S WONTON KING
165 E Broadway
New York, NY 10002

Tim Ho Wan

Michelin star winning dim sum joint Tim Ho Wan opened up a second NYC location in Hell’s Kitchen last week, and my wife and I gave it a shot for her sister’s birthday. I found the experience to be pretty standard, to be honest. They’re known for their pork buns, which are very good by all objective measures, but not really my thing. Too sweet. Here’s a photo dump of all the stuff we had. My favorites were the fried milk sticks (dessert) and the rice roll wraps.

TIM HO WAN
610 9th Ave
New York, NY 10036

886

I came in here for a quick bite, and left a very happy man. Here’s what I tried:

1) Sausage Party

This is a sausage that’s nestled in a sticky rice bun, but the bun has been fried to achieve a nice crunch outside. Awesome.

2) Fried Chicken Sandwich

Currently on my list of best dishes for the year, this baby is made with perfectly golden fried leg/thigh meat, and has a nice kick to it from the pickled daikon and chili pepper slaw on top. Get this ASAP.

3) Clams

Nicely cooked, good quality seafood. The broth/sauce is great with rice.

886
26 St Marks Pl
New York, NY 10003

Little Tong Noodle Shop

My wife and I stopped in here last week for dinner now that they are open later. I was dying to try this “Shank JB Melt.”

It’s tender beef shank, cucumber, and Beecher’s cheese curds (melty and crisp) on a flaky pancake “crepe.” Kind of like an Asian take on a Philly cheesesteak. Look at how crisp yet melty that cheese is:

This was amazing. I highly recommend this for all you midtown east folks. Perfect lunch item.

We also tried the Mala Dan Dan Mixian noodles. This is a non-soup noodle dish that has a nice spicy and tingly flavor profile to it, with ground pork, peppercorn oil, pickled celery, mustard seeds, pickled mustard greens and peanuts. We also added a tea egg for $2 and it was well worth it.

For dessert we had the rose crystal jelly with black rock syrup, basil seeds, sesame and peanuts. A really light and refreshing way to end the meal.

I definitely recommend this place to everyone, especially those who like noodles. They have nice sandwich items at the midtown location that really shine too.

LITTLE TONG NOODLE SHOP
235 E 53rd St
New York, NY 10022

The Lobster Club

The Lobster Club is the newest venture by Major Food Group (The Grill, Parm, Carbone, The Pool, etc). What attracted me to this joint was their chili oil-, cumin- and Szechuan peppercorn- spiced tomahawk rib eye. You may recall my Szechuan strip steak recipe, where I used a similar flavor profile. Let me just admit up front that mine wasn’t as good as theirs, despite mine looking prettier and my crispy rice being fantastic.

Anyway, let me get to the meal already.

I started at the bar with a great cocktail called the Umeshu Highball: Japanese whisky, aged umeshu and sparkling water.

At the table, my wife had the Jasmine Blossom: Bourbon, plum sake, plum eau-de-vie and sherry. Garnished with a big slice of fresh ginger.

At dessert, we shared the Banana Goto: Japanese whisky, espresso, cacao and banana whipped cream. This went perfectly with our dessert, as you will see later.

The cocktails were all awesome, and I would definitely come back for a drink at the bar, for sure.

Our first course was sushi. This is an entree but we shared it as an appetizer. At $68 this is pretty hefty, but the quality was indeed top notch.

We shared the Sansho Octopus dish next. This was pricey at $28 for a single large tentacle, but it was pretty tasty, and served with some Asian style pickled radish and cucumber slices, as well as what reminded me of a chimichurri sauce on top.

Before the steak came out, they brought out this cool platter of sauces for the steak. None of them were really necessary, given the richness of the steak and the aggressiveness of the flavors, but a few of them went well. Namely, the confit garlic and the chili sauce.

The steak itself was a haymaker knockout punch of flavor. This shit is aggressive, spicy and there’s a LOT of it. You should take my 10/10 score of this with a warning: I happen to LOVE these flavors. The steak reminded me of the tingly beef noodles or the spicy cumin lamb noodles at Xian Famous. That is not everyone’s cup of tea! If you just want dry-aged beef, then go with the porterhouse here. This baby is minimally aged and it packs a wallop of interesting flavor.

The quality was great. Very tender, great cap size, edible fat. It was also cooked perfectly. If you want unique, then go for it. It’s $195 for 46oz (including the bone), and, as I said, it’s aggressively spiced. You may want to split it with three others rather than two just to give your taste buds a break.

The steak also comes with a pair of sides: blistered shishito peppers and grilled king mushrooms (my favorite kind). These were both excellent.

For dessert, we shared the Japanese Iced Coffee Kakigori. This is essentially coffee and cream flavored shave ice. A mountain of it, at that. It paired perfectly with the third cocktail I mentioned up top.

Overall this was a really good meal, but it was expensive. I probably wouldn’t go back, but I’m glad I did go. I needed to try that steak!

I came back here a second time to try the Szechuan steak again with some friends who convinced me that I should have it a second time. This time is was a bit tough. 7/10.

We also tried their porterhouse.

This, too, is pricey at $185. What I didn’t realize is that the flavor is that of sesame, in keeping with the asian theme here.

 

The flavors were nice, but again there was a texture problem. When you are paying this much for steak, they need to be perfect. 7/10.

THE LOBSTER CLUB
98 E. 53rd St
New York, NY 10022

Hwa Yuan

I went to Hwa Yuan with my wife and a group of friends to celebrate Lunar/Chinese New Year. We had a massive feast, but the very first bite of the meal was the clear favorite for all of us: crispy tangy beef.

This shit was like meat candy. So good that I wanted it by the bucketful.

Next up, Peking roasted duck.

Look at this fellow up close:

Our waiter sliced it up table side:

Here’s a short video of the slicing, set to American New Year music:

I also really liked this plate of sliced mountain yam with ginger, snow peas, goji berries and wood ear mushrooms. The yams tasted like giant water chestnuts.

This plate of eggplant was really tasty too, and I typically don’t love eggplant.

This dish was called “Amazing Chicken.” I really liked the sauce, but I wish the chicken had a bit more texture on it.

This was a roasted and stewed Barramundi fish.

And this bowl of ma po tofu was perfect. Just the right amount of silky texture and numbing spice with heat.

These pea sprouts were tasty too – almost like a cross between spinach and collards, simply steamed with garlic and soy.

Get your asses down to this joint and dig in. The food is really great!

HWA YUAN
42 E Broadway
New York, NY 10002

Excellent Dumpling House (23rd)

This joint was PACKED on a Friday evening when my wife and I came in for a quick bite. There’s another joint named Excellent Dumpling House in Chinatown. It has yet to be determined whether this is owned by the same folks.

Anyway, I was fighting off a cold, so I ordered a bowl of chicken dumpling noodle soup. It was pretty great, especially with some of their spicy chili oil.

I also tasted some of my wife’s soup dumplings, which were.. shall I say… excellent? Ha! Maybe. I mean they were constructed properly, cooked nicely… no ripping… But perhaps I haven’t had enough XLBs to really say what is excellent or just above average.

EXCELLENT DUMPLING HOUSE
165 W 23rd St
New York, NY 10011