![]() Kong Sihk Tong ( 65 Bayard St.) is my go-to spot for traditional rice dishes, as well as this simple order of HK-style spam and egg over instant noodles with a refreshing red bean ice to sip. So to celebrate my heritage, I’ve opted to highlight three Chinatown places that are still serving Cantonese and/or Hong Kong-style fare. From what I’ve observed, the feeling of having “made it” for my parents and other immigrant families seems to have been to move out to the outer boroughs, raise the kids out there, and watch them assimilate into American culture. “The topic of how Cantonese immigrants have left Manhattan’s Chinatown over the last two decades has been coming up a lot, and has gotten me thinking about my Cantonese heritage. Note: You can also get Kam Hing’s famous sponge cakes at Tonii’s Fresh Rice Noodle, located at 83 Bayard St. It’s such a tranquil and chill place, and I really love them.” // 118 Baxter St. The CEO of my company calls it the elderly kindergarten, because it’s filled with old grannies and uncles, drinking their $1 tea with one or two sponge cakes. The first time I took my girlfriend there, who’s from Michigan and never had this type of sponge cake before, she took a bite out of a warm one (go in the morning and get a warm one) and she literally teared up because it’s just so freakin’ good. I don’t know how they do it, I don’t know where they got it from, but it’s so good.” // 53 Bayard St.,. ![]() And YunShang Rice Noodle House makes a chicken wing that is exactly like that. Hong Kong McDonald’s has a chicken wing that is absolutely legendary it’s by far the best chicken wing I’ve ever had in my whole life. The reason why I like it is because of these chicken wings on the menu. “Ok, it’s called YunShang Rice Noodle House, but that’s not why I like it. I have an affinity for Cantonese food, and these places do it better than anyone else.” // 22 Mott St.,. It’s like 50-50 crispy, deep-fried rice and soft, fragrant jasmine rice with dried scallops. According to the owner’s daughter, Patricia, they invented this soft and crispy fried rice. It’s got an incredibly crispy texture, I don’t know anybody else that does that combination. The number one dish is this hikuma stir-fry - it’s hikuma, chives, and baby anchovies. “I think hospitality is next-level at Ping. It’s so ballsy and gutsy, like real, hardcore Cantonese cooking.” // 266 Canal St.,. The one dish that really blows me out of the water, though, is the wild octopus and bone marrow fusilli. They have an amazing grilled squid, a really good roasted duck with dried plum sauce, and a really interesting tofu soup that’s sliced - like a very soft silken tofu sliced into ribbons - it’s just an incredible amount of technique that you don’t see all the time. ![]() I go there every single time I need a spark of creativity. “Probably the best proof in Chinatown that Cantonese cuisine is elegant and creative and extraordinary. Lucas Sin, Chef at Junzi Kitchen August Gatherings And according to the following chefs, community leaders, and other luminaries, it is still very much relevant.įrom dim sum parlors and cha chaan tengs (Hong Kong-style cafés), to noodle shops and barbecue stalls, here are the can’t-miss spots to eat in the city’s OG. It is also home to nearly 300 restaurants that have long shaped the city’s dining scene. They became known for offering regional fare as diverse as the incoming residents - rivaling and sometimes outshining their elder sibling downtown.Īnd yet: While many think of Manhattan’s Chinatown as a tourist attraction, it is home to the largest population of people from the Chinese diaspora outside of Asia. Chinatowns outside of the island would later be established, in Flushing and Sunset Park - and other nascent ones, like those in Bensonhurst and the East Village, are still taking form. As immigration blossomed, so did the culinary landscape. Manhattan’s Chinatown was already brimming with restaurants by the turn of the 20th century, servicing its Cantonese population with familiar flavors, while also peddling chop suey and other Chinese American dishes that appealed to Western tastes.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |