First, check out my Ride & Review video HERE:
This is easily one of the better hot pot joints I’ve tried so far. I would definitely go back!
THE DOLAR SHOP
55 3rd Ave
New York, NY 10003
Tag Archives: chinese
Ping
I haven’t been to Ping in almost 20yrs. I was glad to see nothing has changed for the dim sum experience. Here’s a little Zooz bike “Ride & Review” video I put together:
If you like that bike, you can get $150 off with code JOHNNYPRIME at checkout, www.zoozbikes.com.
Also – here is a nasty little outtake from the video:
My favorite bite was the rice roll with crispy cruller inside.
Also worth getting: the pork wrapped in bean curd skin – top right on my plate here:
PING
22 Mott Street
New York, NY 10013
Wo Hop
How have I never reviewed this place in all my years living here, and all my times eating here – especially from way back when I went to Law School and lived/worked nearby for years after?
Wo Hop is a NYC institution. They’ve been serving up excellent and affordable Chinese food in their iconic downstairs location since 1938! I have to say, the fried wontons are some of the best I’ve ever had.
On this visit, my wife and I had the sliced chicken with baby corn. I was expecting this to be much spicier, being printed in RED on the menu and under the spicy Szechaun section, but it was still delicious.
We also had the 4D chow fun, which has 4 different proteins (shrimp, beef, chicken and roast pork). This was the better dish.
They’re still keeping prices very low here, which is great. Even the t-shirt prices haven’t changed since I purchased one back in 2000 – $10!
If you’ve never been, you definitely should go at least once, even if it’s just to say that you’ve been there.
WO HOP
17 Mott St
New York, NY 10013
Jing Fong
Jing Fong on the upper west side might be my new favorite place for dim sum. Yes, it’s a bit more expensive than the old, storied downtown haunts, but the food is markedly better. In addition, while the classic dim sum joint will have rolling carts of tasty goodness meandering throughout the floor of the restaurant (which is a big part of the fun), those carts often smell like sterno, chemical flame or leaking natural gas. That smell always ruins the experience for me.
This place brings everything out that you order, sans carts. No smell. I liked that change-up, though admittedly there was a little less fun and intrigue to the experience. But over all, I really loved this place. Some favorites below:
Peking Duck Dumplings – probably one of the best dumplings I’ve had.
I usually hate these pork buns. Always too “bready” and almost always too sweet. Not the case here.
Take a peek inside the vagina slit below. Great ratio of bun to meat, and the meat wasn’t too sweet. Perfect.
Always important to eat your veggies:
Especially when there’s minced pork inside.
Very nice steamed rice rolls (though I wish they offered the ones with fried crullers inside too).
This crispy fried chicken with roasted garlic (entree dish, not dim sum obviously) was really nice too.
I’ll definitely be back here again.
JING FONG
380 Amsterdam Ave
New York, NY 10024
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
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