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The city's second Uyghur restaurant-referring to a Turkic people in the Chinese province of Xinjiang-has opened just off Queens Boulevard. The menu features the usual Silk Road stuff: homemade noodles in beef soup (lagman), plump dumplings bulging with orange squash (manti), triangular lamb turnovers sprinkled with black sesame seeds (samsa), and bottomless pots of green tea. Of course, kebabs cooked over lump charcoal are another option, the best of which are lamb-rib, sweetbreads, and "chicken with bone." The elongated dining room is rather brightly lit, so bring sunglasses.