Dopest non-dumpling dumplings New York 2006 - Mie Jakarta
Sumatran cuisine made a splash in Elmhurst recently, but what about the other cooking styles of the Indonesian archipelago? Enter Mie Jakarta, offering the cooking of the kind of hawker stalls known as warungs. The specialty is noodles, offered in a series of chicken noodle soups with add-ins that run to wontons and fish balls. But the most stunning thing on the menu is sio mai—not the shrimp-stuffed pasta packages of China and Japan, but little free-form flowers of rice-noodle material, cinched in the center and gravied with thick peanut sauce that has just a touch of heat. Amazing and delicious—but not really dumplings.