Subject:

Asian Food and Cooking

  • Dining

    June 22, 2011

    Brushstroke: The Feast From the East

    David Bouley looks to the land of the rising nigiri

  • Blogs

    June 17, 2011

    Ask the Critics: What Makes My Spicy Tuna Roll Spicy?

    flickr/Calgary ReviewsFind out what's in that sauce​Holly G. Asks: How do you make the spicy mayonnaise that comes in spicy tuna rolls? Is it just mayo and Sriracha? Can you find out what's in it? Dear Holly: While spicy tuna rolls aren't classic sushi offerings, there's no question that th ... More >>

  • Blogs

    June 17, 2011

    Del Posto Cook and Travel Writer Claire Handleman On The Joys of Eating In Thailand (Part 2)

    ​ Yesterday we talked to Claire Handleman, who cooks at Del Posto and blogs about her constant travels at Passport to Eat, about how she fell in love with Thai cuisine and the best papaya salad she's ever eaten. Today, she talks about fine dining in Bangkok, Del Posto's Italian cuisine and whe ... More >>

  • Blogs

    May 16, 2011

    Woo Lae Oak Is Closing After 12 Years

    ​Woo Lae Oak is the latest restaurant to fall victim to lease renegotiation: after 12 years at 148 Mercer Street, the upscale Korean restaurant will close its doors at the end of May.

  • Blogs

    April 27, 2011

    Battle of the Paneer Kati Rolls: Kati Roll Co. v. Thelewala

    Rebecca MarxKati rolls: so very, very beige.​ Over the past few years, the kati roll has gained quite a bit of traction in Manhattan. A street food that originated in Kolkata, the capital of the Indian state of West Bengal, the roll has evolved over the years from a paratha wrapped around a k ... More >>

  • Blogs

    April 15, 2011

    Minamoto Kitchoan's Wonderful Wagashi

    Rebecca Marx​ This week, we've decided to stray far from the all-American cookies, cakes, and ice cream we so love and venture instead to Minamoto Kitchoan, one of the city's foremost purveyors of wagashi, or traditional Japanese pastry.

  • Blogs

    April 7, 2011

    Coppelia's Pichet Ong Reveals Plans for a New Thai Restaurant and Explains Why He Has Awesome Aprons

    Photo courtesy Pichet OngPichet Ong, Master of International Desserts​Pichet Ong is a busy man, lending his culinary cred to restaurants all over town. His most recent venture is creating the pastry options at Coppelia (207 West 14th Street, 212-858-5001), Julian Medina's new Cuban restaurant ... More >>

  • Blogs

    April 7, 2011

    Battle of the Upscale, Pre-Packaged Sushi: Dean & DeLuca v. the Lobster Place

    Rebecca MarxDean & Deluca's sushi and nigiri assortment.​ New York abounds with pre-packaged sushi, and a lot of it sucks. But while dry rice and fish of questionable origin and freshness are often the order of the day (particularly if you're stupid enough to buy your sushi at Duane Reade), w ... More >>

  • Blogs

    March 21, 2011

    V-Nam Café: New Competitor Joins E.V. Beef Sandwich Fray

    ​Plenty of tender marinated beef in V-Nam's banh mi bo. Roast beef sandwiches have become increasingly popular over the last couple of years. On one hand, there's the traditional Italian roast beef hero as espoused by This Little Piggy Had Roast Beef, Defonte's Sandwich Shop, and several more ... More >>

  • Blogs

    March 10, 2011

    Danji's Hooni Kim on Fusing French and Korean Culinary Traditions and Foraging in Central Park

    Photo courtesy Hooni KimWhere does the chef feast? Central Park, of course!​David Chang might be the best-known chef in New York City with Korean blood, but Hooni Kim is hoping that'll soon change. He's just opened Danji, a tiny restaurant serving a menu of traditional and modern small plates ... More >>

  • Dining

    March 9, 2011

    Cocoron--On the LES in Noodle York City

    Prepare to slurp some soba on Delancey Street

  • Blogs

    March 2, 2011

    Nine Things You Probably Wouldn't Want to Eat At Guy Fieri's Restaurant Tex Wasabi's

    sfgate.com​We're sick of Guy Fieri (real name: Guy Ramsay Ferry). The television personality manufactured on the second season of "The Next Food Network Star" might double as a Barnum & Bailey clown. Yet he is now one of the country's most recognizable celebrity chefs. If you want to see how ... More >>

  • Blogs

    February 21, 2011

    No. 15: Bun Bo Hue at Thanh Da

    ​The bun bo Hue at Thanh Da presents a dark tempest of a beef broth. Let's enumerate the ways bun bo Hue -- named after the city of Hue (pronounced "Way") in Central Vietnam -- differs from the signature noodle soup of Saigon, pho (pronounced "FFFah"). First off, the noodles are wheat instead ... More >>

  • Blogs

    February 18, 2011

    Bun Rieu at Thanh Da

    Lauren ShockeyThanh Da's Bun Rieu​We've been eating a lot of Vietnamese food recently (could we be prepping for a 10 Best? Oh, maybe), and were excited when we saw bun rieu on the menu at Thanh Da. As we've noted in the past, the Sunset Park restaurant does a great bun bo Hue, the spicy beef ... More >>

  • Blogs

    February 12, 2011

    No. 6: Sandwich #1 at Saigon Banh Mi Bakery

    ​This jam-packed sandwich will set you back only $3.75. Saigon Banh Mi Bakery started out in a little stall under the Manhattan bridge, then hopscotched, first to the southeast corner of Mott and Grand streets (where it cowered behind a jewelery store), then recently leaped over Grand and es ... More >>

  • Blogs

    February 11, 2011

    The Early Word: Yuba

    Lauren Shockey​Yuba is the Japanese word for tofu skin, which is the thin layer of film that occurs when making tofu as the curding vat of soymilk cools down. While working at Masa, chefs George Ruan and Jack Wei fell in love with the yuba that was flown in daily from Japan, and so they named ... More >>

  • Blogs

    February 9, 2011

    Sami Dosa Cart's Mysore Masala Dosa

    Rebecca Marx​ The dish pictured above is one of very few good reasons we can think of to go outside in February.

  • Blogs

    January 29, 2011

    Battle of the Dishes: Vegetarian Banh Mi Brawl

    Victoria BekiempisSaigon's version, with rubber band "extra" removed.​ Banh mi has quite a rep -- for being a gutbuster on the mean streets of Saigon and New York. Pickled carrot and radish slivers, cilantro, cucumber slices, pâté, grilled meat, and occasionally cheese burst out of a French ... More >>

  • Blogs

    January 28, 2011

    Our 10 Best Things to Eat in Manhattan's Chinatown

    ​In A-Wah's Hong Kong-style wonton lo mein, the noodles are cooked al dente, and the broth is served on the side. The amazing thing about Manhattan's Chinatown, no matter how it ebbs and flows, no matter how many restaurants come and go: It's always been a bastion of excellent cheap eats. Th ... More >>

  • Blogs

    January 17, 2011

    National Chinese Restaurant Awards Ceremony Slights New York

    ​This obscure restaurant near the corner of 16th Street and Seventh Avenue -- which advertises a combination of Sichuan and Vietnamese food -- was declared one of the best Chinese restaurants in the country in the inscrutable "Top Chefs & Owners" category. This past Sunday, correspondent Bil ... More >>

  • Blogs

    January 7, 2011

    Where Should I Take My 14-Year-Old Daughter to Eat Sushi?

    ​The sushi at Natori is pristine in its freshness, and cheap, too. Abby S. asks: I'm hoping you can help me. I'm taking my niece out for a birthday lunch Friday; she's turning 14 and requested sushi. I need a place that's nice but not overwhelmingly so (she's a fairly sophisticated eater, but ... More >>

  • Blogs

    January 4, 2011

    Sapid Indian Food Delivers Subcontinental Standards to Prospect Heights

    Let pakoras chase away the post-holiday blues.​As Floyd Cardoz of the now-defunct Tabla told us last week, Indian food in New York City is changing. But for a neighborhood like Prospect Heights, which doesn't have much in the way of fare from the subcontinent, a good old-fashioned curry joint ... More >>

  • Blogs

    December 30, 2010

    Floyd Cardoz Discusses Tabla's Closing and Why He'll Be in Times Square on New Year's Eve

    Mychal Watts/Wireimage.comFloyd Cardoz Prepares for the Last Supper​ After being in business for 12 years, Tabla, Danny Meyer's upscale Indian restaurant, will serve its final meal this evening. We called executive chef and partner Floyd Cardoz to get the last word on the landmark restaurant ... More >>

  • Dining

    December 29, 2010

    Lotus of Siam Rolls the Dice

    The noted Las Vegas Thai joint chances New York City

  • Blogs

    December 29, 2010

    Northern Larb vs. Isaan Larb at Lotus of Siam, NYC

    ​The Isaan Larb salad at Lotus of Siam (click to enlarge) Larb (also transliterated "Laab" and "Laap") is doubtlessly one of the best-known dishes from the Isaan region in northeast Thailand, which lies adjacent to Laos and Cambodia. On home ground, the salad is made with duck, pork, or river ... More >>

  • Blogs

    December 28, 2010

    Ask the Critics: Where Can I Get a Japanese Breakfast?

    haveyouhadyourricetoday.blogspot.comBreakfast of champions​ Mo P. asks: My girlfriend is craving Japanese breakfast--the rice/miso soup/pickles/mackerel spread we had every morning in Japan a few years ago. Where can I take her for Japanese breakfast in or around NYC? I know a few high-end hot ... More >>

  • Blogs

    December 16, 2010

    The Early Word: Saigon Shack

    Lauren ShockeyDuck banh mi​ Saigon Shack has been open for about a month, selling banh mi, pho, and other Vietnamese and pan-Asian snacks to hungry NYU students and Greenwich Village residents. Looking for a quick lunch, we popped in today to see how their sandwiches stack up against the comp ... More >>

  • Blogs

    November 29, 2010

    Jackson Diner: Next Stop Greenwich Village

    ​The so-called kachori chat at the new Jackson Diner -- no kachori in sight, but good nonetheless. Long ago and far away (well, Jackson Heights, Queens), there was once a tiny café called Jackson Diner. The proprietors had taken over a Greek diner near the corner of 74th Street and 35th Aven ... More >>

  • Blogs

    November 29, 2010

    Ichibantei vs. Otafuku: Which Restaurant has Better Octopus Balls?

    Takoyaki at Ichibantei​ Otafuku has long been New York's go-to spot for takoyaki, the delicious gooey dough balls filled with chopped octopus, but the mini-eatery is getting a run for its money from its East Village neighbor, the recently opened "Japanese soul food" restaurant Ichibantei (401 ... More >>

  • Blogs

    October 29, 2010

    Kittichai's Ty Bellingham Talks Thai Food, Feeding the Kids & The Guy He Hired Just to Make Curry Paste

    Ty Bellingham​Sydney, Australia transplant Ty Bellingham has taken over the kitchen at Kittichai, one of the city's best reviewed Thai upscale restaurants. His pedigree is as strong as it gets this side of Bangkok -- of course, with a name like Ty, what else would you expect? What changes hav ... More >>

  • Dining

    October 27, 2010

    Sohna Punjab Shares the Fare of Five Rivers

    A Floral Park restaurant refines an Indian cuisine

  • Blogs

    October 20, 2010

    The Kimchi Taco Truck Is Coming, With Youngsun Lee as Its Chef

    egg/FlickrKimchi, sans taco.​"When people talk about Korean food," Phil Lee says, "it's about kimchi or Korean barbecue." In two to three weeks' time, he hopes people will be buying both at the Kimchi Taco Truck. Lee, a longtime general manager for BR Guest, is launching the truck with Youngsu ... More >>

  • Blogs

    October 14, 2010

    The Best Thing I Ate Yesterday

    Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Robe ... More >>

  • Dining

    October 6, 2010

    Tu Do's Pho Needs Re-Education

    But other fine dishes abound at this Chinatown Vietnamese spot

  • Blogs

    September 30, 2010

    Tabla Will Close on Dec. 30

    Photo courtesy of Tabla.​Well, this is sad but not entirely surprising: Tabla is closing.

  • Blogs

    September 13, 2010

    Mai Cusine Brings To-Go Sushi, Curry Mackerel, Et Cetera, To Midtown

    ​Mai Cuisine recently opened near Bryant Park--it's a combination Japanese "deli" and sit-down restaurant, headed by a chef who trained with Morimoto. The capacious front carry-out area offers everything from deluxe sushi packs, to bento boxes, to onigiri, tempura, and "sushi cups." The full-s ... More >>

  • Blogs

    September 10, 2010

    The Atlantic Grill's Mike Lim on the Best Sushi Fish You've Never Heard Of and Growing up in Malaysia

    Mike Lim is behind the sushi bar at the Atlantic Grill ​The Atlantic Grill (1341 3rd Avenue, 212-988-9200) opened exactly a week ago, with chef Chris Lim heading the kitchen and chef Mike Lim (no relation) in charge at the sushi bar. Mike Lim has more than 20 years of sushi experience under h ... More >>

  • Blogs

    September 10, 2010

    The Atlantic Grill's Mike Lim on his Favorite NYC Malaysian, the Best Piece of Sushi He's Eaten, and Odd Customer Requests

    Mike Lim is behind the sushi bar at the Atlantic Grill ​The Atlantic Grill (1341 3rd Avenue, 212-988-9200) opened exactly a week ago, with chef Chris Lim heading the kitchen and chef Mike Lim (no relation) in charge at the sushi bar. Malaysia-born Mike Lim has more than 20 years of sushi expe ... More >>

  • Blogs

    August 30, 2010

    Mono Mono to Bring More Korean Fried Chicken, Vinyl to the City

    ​It looks like the cavernous confines of the old Jeollado space on East 4th Street will soon be filled with the fumes of deep-fried poultry: according to plywood signage obscuring its facade, Mono Mono, a Korean fried chicken joint, will open its doors in the near future.

  • Blogs

    August 19, 2010

    Hidechan Ramen: Choose Your Own Pork Fat and Noodle Texture

    Firm noodles, "light" pork fat​New ramen joint Hide-Chan perches on the same second-floor space that Yakitori Torys occupied until recently, and is owned by the same restaurant group. Like Ippudo, it specializes in Hakata-style tonkotsu, the rich broth made from long-simmered pork bones, and s ... More >>

  • Blogs

    July 23, 2010

    Famous Dal Cart vs. Desi Food Truck: Chicken Tikka Masala Smackdown

    Famous Dal Cart's CTM​Oh, chicken tikka masala: most Anglo of curries, disdained by seekers of the authentic, world-wide starter Indian dish. No one can agree on exactly where CTM--as it is nicknamed--was invented. The preparation of grilled chicken chunks in a spiced tomato gravy may be desce ... More >>

  • Blogs

    July 21, 2010

    Co Ba: a New Vietnamese Eatery in Chelsea From a Pioneering Restaurateur

    Bottom: banh duc man (steamed coconut cakes); Top: goi du du (green papaya with pork belly and shrimp)​New York is not known for its Vietnamese food, but Steven Duong has been quietly trying to change that for years, offering vibrant, precise dishes in ever-so-slightly upscale places. The Vie ... More >>

  • Blogs

    July 21, 2010

    Curry Kitchen, New on 8th Street

    If you should happen to get denied at the door of Rabbit in the Moon, the new bizarre "gastropub" with a bouncer, you could go right across the street to check out a new Indian restaurant called Curry Kitchen, which has been open for three weeks.

  • Blogs

    July 14, 2010

    Morimoto Gets on the Picnic Lunch Bandwagon

    Get yor sushi to go.​Following in the footsteps of North Square, Telepan, and Coffee Shop, Morimoto has introduced picnic lunches, particularly targeting High Line goers. The picnic lunches include miso soup, mixed greens with white miso dressing, and bottled water with the choice of a Califor ... More >>

  • Blogs

    June 29, 2010

    Mrs. Kim's: New Greenpoint Korean

    ​When River Barrel opened in Greenpoint in January 2009, it served that familiar brand of new American/gastropubby food--burgers, trout, duck spring rolls, truffle mac-and-cheese. Et Cetera. But when the chef quit, the owner, Lisa Kim, reportedly started adding her own Korean home cooking to t ... More >>

  • Blogs

    June 14, 2010

    Bánh Mì Saigon Loses Its Bling

    Jesse ReedStill meaty and crunchy, but the karats have been 86'd.​Just as there are those who argue that sliced bread doesn't taste as good as bread that's been torn into chunks, there are those who argue that bánh mì sold in the back of a jewelry shop tastes better than bá ... More >>

  • Blogs

    June 9, 2010

    Hemant Mathur on his Working Relationship With Suvir Saran, Plans for Tulsi, and Good NYC Indian

    ​Yesterday, in the first half of this interview with Hemant Mathur, the chef talked about how he feels to be leaving Devi, where he is co-chef-and-owner with Suvir Saran. Today, we get details on Tulsi, the new restaurant he is opening with his wife, pastry chef Surbhi Sahni; talk about how h ... More >>

  • Blogs

    June 8, 2010

    Hemant Mathur on Leaving Devi, the Art of the Tandoor, and Rajasthani Food

    ​Chef Hemant Mathur announced last week that he's leaving Devi, where he has been co-executive chef for all of the six years the restaurant has been open, and co-owner since 2007. Mathur and his wife, Devi pastry chef Surbhi Sahni, are heading up to Midtown, where they will launch Tulsi in Sep ... More >>

  • Blogs

    June 7, 2010

    Tiny Totto Ramen Already Packed

    ​Totto Ramen, the new Midtown noodle joint from the folks behind Yakitori Totto and Soba Totto, has just 16 seats, every one of them taken last night, when there was a 30-minute wait for two. The restaurant opened last week, so its sides and rice dishes are not yet available, but the ramen is ... More >>

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