Tag Archives: soup

Chinese, Lower East Side/Chinatown, Restaurant Reviews, Vietnamese

Bo Ky

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Bo Ky is a mixed Vietnamese pho and Chinese restaurant in Chinatown that’s been around for a long ass time.

I went in last weekend with my wife, who hadn’t been there since college, and we tried some stuff.

I ordered the beef belly soup, which was really good with a hit of spice.

My wife ordered a Cambodian style hu teiu soup that had mixed seafood and pork in it. This was more like a consomme and had some sweetness to it.

We also shared a fried shrimp roll on the side. This reminded me of shrimp toast.

Nice spot! I would go back.

BO KY
80 Bayard St.
New York, NY 10013

Lower East Side/Chinatown, Restaurant Reviews, Vietnamese

Cloud

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Cloud is a new Vietnamese place in the lower east side. After some drinks and snacks nearby, my wife and I decided to pop in to give a few items a try, particularly their coffee selections and their avocado shake.

We started with their non-traditional take on banh xeo, which was more like a pita bread cone with all the flavors of banh xeo inside. It wasn’t bad!

Then, we tried a soup called banh canh, which was almost like a cross between pho flavors and some Chinese noodle soups we used to get up in Hell’s Kitchen. I enjoyed it.

On the flip side, we didn’t like the egg coffee because it was laden with cooked egg particles. It wasn’t mixed in properly to make for smooth texture. I actually asked them for something to strain it with. After that, it was better.

Their peanut butter coffee was delicious, however.

The avocado shake needed some more sweetened condensed milk, but otherwise was nice.

I’m sure eventually I’ll try the banh mi and pho to fill out this review a bit more.

CLOUD
79 Clinton St
New York, NY 10002

East Village, Latin/Mexican & Caribbean, Lower East Side/Chinatown, Restaurant Reviews

Casa Adela

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Casa Adela is a local Alphabet City Puerto Rican joint that serves up some really delicious and wallet-friendly food.

It’s been recommended to me by several people, and my wife and I finally made it over to try it out. Here’s a quick Ride & Review video of the experience:

We started with the chicken chicharrones, which were AWESOME, especially with that West Indian scotch bonnet and papaya hot sauce.

Next up was the oxtail stew. This was really flavorful, and the oxtail itself was incredibly tender without being dried out. It was legitimately perfect.

The pernil was juicy as well, with a nice strip of crispy, sticky, fatty skin on top. Amazing! That was my favorite bite of the meal, with the oxtail just behind it.

This, too, went nicely with the hot sauce.

Lastly, we had a half roast chicken. The same red spice used on the fried chicken skin is also used on the roasted skin. Whatever it is, it’s beautiful and delicious.

This place is cash only and they do not offer delivery, so I think I’ll be making many more trips here with the bike to pick up food in the future.

CASA ADELA
66 Avenue C
New York, NY 10009

Deli, Press Reviews, Restaurant Reviews, Upper East Side

PJ Bernstein

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I stopped here for lunch and was really pleased with the meal. Started with a fried knish and wasn’t disappointed. Hot and crisp, super velvety interior.

The Butcher’s Special sandwich, with tongue, corned beef and pastrami, was a big win. Half a pound of meat!

The Rueben sandwich is served open face style, and was equally delightful.

Topped that off with some fries and pirogies. The fries were perfect. As for the dumplings, I preferred the meat ones over the potato.

Then washed it all down with some chicken soup. DELICIOUS!

This place is great. I definitely recommend.

PJ BERNSTEIN
1215 3rd Ave
New York, NY 10021

Banh Mi, New Orleans, Pho, Restaurant Reviews, Vietnamese

Pho Tau Bay

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After two previous visits to New Orleans I was dead-set on finally trying some Vietnamese food. This town has a large Vietnamese community, so I know the food will be good.

My wife and I picked this joint because it was the closest to our hotel that was actually open on New Year’s Day. It had nice ratings to boot. We started with a pair of Vietnamese drip coffees, which were excellent.

Next, we shared a banh mi sandwich – their signature “dac biet” special sandwich.

This was great. Just the right amount of filling, nice fresh French bread that didn’t rip my mouth apart from being too hard or crispy.

Then we had some soup. I had the large “dac biet” special bowl of beef pho. This was great for the price tag. It easily surpassed most of the pho I have access to here in NYC (obviously there are some big exceptions since NYC is finally getting some good Vietnamese food).

My wife had the bun bo hue, which I thought was a bit too pungent and overly fishy for my taste, but it was still good as far as this dish goes. Especially impressive were the noodles. The round, “thick spaghetti” style rice noodles typically used in this soup will often get overcooked and become mushy. Then they break easily when you grab them with chopsticks, which is a pain in the ass. But these were perfect.

Give this place a shot when you’re down here.

PHO TAU BAY
1565 Tulane Ave
New Orleans, LA 70112

Midtown East, Non-Steakhouse Steaks, Pho, Press Reviews, Restaurant Reviews, Rib Eye, Vietnamese

Sai Gon Dep

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Sai Gon Dep is a new pho-focused casual joint by acclaimed former Hanoi House chef John Nguyen. He’s a master at making pho – the best I’ve had outside of Vietnam.

While Hanoi House is focused on northern style beef soup, Sai Gon Dep focuses on southern style chicken soup from the region where John was born.

Although beef soup is still served here (as well as full-on 45-day dry-aged tomahawk chops, available only on weekends – 8/10) and other protein entrees are available on the menu, the main focus is on fowl.

They even have balut, for those looking for either an authentic or Zimmern-esque experience.

At $15 a bowl, these soups are a steal. The rich, hearty poultry flavor is like nothing else I’ve had. Not even the most rich paitan broths come close, and this soup eats much lighter than those salty sweat-bomb bowls at ramen shops.

While the noodles here come with shredded meat and an egg yolk in the broth, you can order a half or whole chicken to go with it.

Pull some meat off the bones and drag it through the ginger chicken fat oil and scallion sauce that accompany the dish, and munch away at the delicious bird between slurps of noodles… or just plop it into your soup.

Honestly, the broth alone is so soul-satisfying and delicious that you might not even need the additional meat. But if you do order the extra chicken, don’t be alarmed: you may get a plate of feet and heads along with your order. Nothing goes to waste here, just like where John was born in Vietnam. The entire bird is used, and that’s why the soup tastes so fucking great.

Keep an eye out. This place opens next week. I was there for a special media preview, and I can’t wait to start eating this more regularly. The chicken pho is a top dish of the year for me.

SAI GON DEP
719 Second Ave
New York, NY 10016

Banh Mi, Burgers, Pho, Press Reviews, Restaurant Reviews, Vietnamese

Em

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The owner of Em, Patrick Lin, invited me in to try some of their awesome noodle dishes and sandwich creations. I was really excited about this menu.

We started with some smoothies: the classic avocado, and the watermelon. Both were really refreshing and delicious. HOLY SHIT SOMEONE ARREST THEM BECAUSE THE STRAWS ARE PLASTIC!

Then we moved right on to the sandwiches.

The first one I hit was this bacon egg and cheese banh mi sandwich:

This is perfect. It has all the familiar flavors of banh mi, but with bacon, egg and cheese to go with it. That’s a winning combo. I could eat this every day, so this was well worth the hour-long subway ride out here to Bensonhurst.

Next up was the banh bi burger.

This is actually the one “burger” that I would almost prefer to be served without cheese. This one has provolone, but I didn’t think it was necessary (clearly some might love it though). The bright, fresh herbs and acidic pickled slaw are really all you need, except for a sauce or mayo. This, too, was really tasty – cheese or no cheese.

Next, we moved on to the soups.

Hu Tieu is a pork based broth with pork rib, ground pork, and a mix of seafood (shrimp, fish balls, etc). This was light and flavorful. My wife liked this one the best out of the two.

The pho here is really nice. The broth is flavorful but not heavy, and the addition of short rib really turns this into a satisfying meal. There’s lots of brisket, eye round and meatballs in there, yet this still manages to stay light. This was my pick between the two.

For dessert, we had Vietnamese coffee tiramisu. This was super creamy and fluffy, and the coffee flavors came through nicely.

I’ll definitely be back here again to eat my way through the rest of the menu. And the good thing is that this place was packed on a Sunday for lunch. People are really digging this place, and so am I.

EM
1702 86th St
Brooklyn, NY 11214

Chelsea, Chinese, Restaurant Reviews

Excellent Dumpling House (23rd)

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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

Chinese, Press Reviews, Queens, Restaurant Reviews

Guan Fu Szechuan

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I recently had the pleasure of dining with a bunch of food friends at this new Szechuan joint in Flushing called Guan Fu. They do an incredible job of showcasing the different kinds of spice that the cuisine is known for (numbing as well as heat), while also developing intense, robust flavors that you can actually taste. Contrast with many other Szechuan joints in NYC that just blow your mouth out with heat and numbness, leaving you unable to actually enjoy the food.

That’s not to say that the food here isn’t spicy. It sure as heck is! But the balance is so well done that it’s quite impressive. But let me get down to business, because we tried 17 different dishes here. There is a lot to discuss…

The first four dishes were cold preparations.

1. Thinly Sliced Pork Liver

This was nice. No mealy texture or gamey flavor. Good heat from the red chilis. Excellent citrus-flavored sauce.

2. Sweet Fried Pork Ribs

These were awesome. Great crispy texture, super tender, and with just a little bit of heat to gently contrast the sweet.

3. Razor Clams

These were served with Mexican green peppers (likely a poblano or hatch variety) as well as some red Thai chili peppers. Great preparation, and the clams were perfectly cooked.

4. Bean Jelly

This was one of my favorite dishes of the night. The bean jelly was reminiscent of a snappy, thick noodle. This was served with chili oil, peanuts, sesame seeds and scallions.

Okay now onto the warm food.

5. “Water Fish” Tilapia

This was both numbing and heat spicy. The fish was served in an over-seasoned broth so as to get all the flavors into the flesh of the Tilapia. In fact, the sauce/broth isn’t meant to be eaten, as is the case with many of the dishes we were served.

6. Dry Pot Frog

This was another favorite of the night. The frog was so tender on the inside and crispy on the outside. It was served with crisp, fried potatoes and lotus root in the mix too. That textural contrast really blew me away. Just be careful of the tiny bones in the frog meat!

7. Sliced Beef With Pickled Cherry Peppers

This was a really fun dish. The peppers were pickled, but the beef and cucumber cooked in the sauce were both fresh (meaning not pickled). Really nice.

8. Hot Pot

In addition to cabbage and mushrooms, this also contained slices of lamb meat and beef meatballs. Awesome flavors going on here when you mixed it all together, and a little bit of numbness from those famous Szechuan peppercorns.

9. Sweet & Crispy Corn

This was a nice way to knock back any heat that might be lingering in your mouth. These little nuggets were a perfect snack. Juicy inside, bursting with kernel corn flavor, but crispy and batter-fried on the outside.

10. Kung Pao Chicken

This is a famous dish, but done right and as close to authentic as you’re going to get. Lots of heat, really tender meat, and a great contrast of flavors and textures in the stir fry mix.

11. Ma Po Tofu

This is another famously spicy dish from the Szechuan region. The sauce here is a blast of heat and numbing spice, meant to be eaten with rice. I skipped the rice, though, and was just spooning the sauce into my mouth, gulp after gulp. It was great!

12. “Fishy Pork”

There is no actual fish in this dish, but it is made with the intent of giving the diner the essence or flavors of fish. The actual protein here is shredded pork, and it is delicious.

13. Hand Ripped Cabbage With Pork Belly

Bacon makes everything better, especially cabbage. This was a really nice way to get a veggie into the mix other than incorporating peppers and onions into a stir fry.

14. Double Pepper Chicken

Wow. Just when you thought Kung Pao was a kick in the balls, you discover double pepper chicken. The two peppers are green chilis (jalapeños) and red chilis (Thai chilis). But the sneaky spice here is the numbing Szechuan peppercorns that are also worked into the dish. Excellent.

15. Shrimp

These head-on giant shrimp were excellent. They even serve small shrimp where you can eat the shell as well.

16. Green Beans

I love how the veggie comes out last. These were simple and delicious though. A welcome addition to the meal.

17. Fried Sesame Cakes

I’ve had these babies before and I love them. These were filled with a squash mash or paste of some kind. I generally like the red bean or mung bean pastes better (they’re a little sweeter).

That about does it. I really want to come back here and try more stuff, or even just put down full portions of my favorite dishes from this trip, like the bean jelly and dry pot frog. Get your ass out here and try this stuff ASAP!

GUAN FU SZECHUAN
39-16 Prince St
G01
Flushing, NY 11354

Chinese, Midtown West, Restaurant Reviews

Chong Qing Xiao Mian Noodle House

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The quest for great noodles never seems to end in NYC, but when a really great new joint lands in your lap, that quest seems to get shoved to the side while you explore everything the new place has to offer.

My wife and I were walking around one Sunday when we stumbled upon a brand new restaurant with a sign out front displaying an impressive and tasty selection of noodle dishes.

Chong Qing Xiao Mian is a mouth full for a westerner with no tonal linguistic skills, so I like the fact that they just call themselves “Noodle House” for short. I snapped that menu photo and made a mental note that we wanted to try it (we had just eaten).

A week later we went back and loved it. I ordered the homemade beef noodles, and I chose the “peel” style noodle, which is thicker and wider than “facet,” which is more like spaghetti.

Most dishes here are soups, not dry noodles. Generally I like dry better, but here the soups are king. The broth is much better than Tasty Hand Pulled Noodles or Xian Famous. It’s earthy, and muddy with rich spices that lend just the right amount of tingly heat to the dishes. Yet it isn’t dotted with thick, coarse, dry flakes of pepper or numbing peppercorns. It’s strained just enough.

The noodle quality is fantastic as well, easily rivaling Xian Famous. The only drawback for me was the protein itself; the beef. The menu said tenderloin, but it was more like oxtail. That’s fine, but there wasn’t a lot of it, and much of it was the gelatinous or tendon style of meat. Not what I expected when ordering tenderloin. A few other minor hits to mention: there is no parsley (as the menu says); it’s all cilantro, and a few other things you’ll want to ask about to make sure you know what you’re getting. I chalk these things up to translation errors. No big deal.

My wife got the duck noodles.

These were great too, but you need to be patient to pick through the chopped duck and work your way around the small bones.

Another cool thing about this place: 9% discount if you pay in cash.

On a second trip, we started with some fried dumplings. These were excellent.

Three noodle dishes went around this time. First was the Mala noodles (facet style), with ground pork:

Next was the vegetarian spicy dry noodles:

And last, the “Streaky Pork,” which is pork belly:

I think the way to go here is with one of these three dishes. The veggie dry noodles were absolutely delicious. Even without a meat element I was satisfied and full. The other two bowls were absolutely amazing, and it would be tough to choose a favorite between them.

I can’t wait to go back for round three of noodles and try some of the other side and app items, like the seasoned egg, duck wing and steamed buns.

I highly recommend that you go here before it gets too well known and overcrowded with lines out the door. It WILL happen.

CHONG QING XIAO MIAN NOODLE HOUSE
796 9th Ave
New York, NY 10019