Jamaican jerk chicken, Chinese stewed beef pulled noodles, Ukrainian borscht – a trip along the BQ and N subway lines in Brooklyn is an international culinary adventure. Nicknamed the “Brooklyn Horseshoe,” the subway lines traverse a chain of neighborhoods with extremely high immigrant concentration and diversity. (more…)
There’s probably a restaurant serving every cuisine in the world in New York City, but making authentic curry, dumplings, clotted cream or injera bread in your own kitchen gets tricky without the right ingredients. We go on a shopping spree for some of the more unconventional grocery list items at New York’s ethnic markets, starting with Asian groceries. (more…)
No matter how “multicultural” or “mixed” the German capital may often be described as in the media, Berlin’s ethnic reality for the average pedestrian does not inevitably evoke the idea of a big melting pot like New York, London or Paris. But if one listens closely, the colloquial nickname for the street Kantstraße, “Kantonstraße”, is the first indication of a deeper story.
Beyond the Turkish neighbourhoods (Kreuzberg, Neukölln, Moabit, Wedding) that are now part of Berlin’s main attractions, few people know that Berlin has one of Europe’s largest Asian communities. Even more interesting is that this settlement began when the city was still divided, on both sides of the Wall.
The first Chinese visitors in Berlin arrived in the 1820s and the first Chinese settlements began in the 1920s, but it is in Berlin’s post-war history that the actual development of the Asian community began. A large number of Vietnamese workers – and a few Chinese – came to work in East Berlin’s factories (known as contract workers or Vertragsarbeiter), whereas Chinese, Thai and South Vietnamese migrants came to West Berlin. After the fall of the Berlin Wall, some Vietnamese from East Berlin came to the western part of the city in the hopes of improving their situation, and the community steadily grew in the area. (more…)
With a hurricane behind us and the prospect of a frozen New York winter looking mighty good, I have finally decided to return to my beloved Chinatown. The confusing smells of summer on Canal street are long past, and one of Chinatown’s best cold weather dishes has been lodged in my mind for weeks. I’m talking, of course, about wonton soup.
Wonton soup is the stuff of legend. It works much like the best winter jacket you can think of, except on the inside of you. In short, you’ve waited far too long to try it out (or in, I suppose). When you’re ready, head to New H.K. Wonton Garden.
Friends of Chinatown! It’s been two long weeks, I know, but I had good reason for staying away from Canal Street last Sunday. Delirious from a cocktail of Vicodin, Amoxicillin and non fat Greek yogurt, I was hardly in a position to eat anything that couldn’t be spoon fed to me in between bouts of unstoppable drooling. My wisdom teeth (or lack thereof) situation has improved, however, so I eagerly made the trip this week.
Afraid to dive into the fried bits of Chinatown’s food scene too soon, we settled on something much safer – hand pulled noodles. Our destination was Sheng Wang – a tiny underground noodle shop I’d heard whispers about before. Once again, we would braving the world east of Bowery. And once again, it was totally worth it.
You’ll find Sheng Wang hidden away on Eldridge street just south of Canal Street. It’s sandwiched between plenty of other competing hand pulled noodle shops, but trust us… this is the place you want to be. Head downstairs, grab a table, and take your time with the menu. You’ll realize quickly that a ten dollar bill will take you farther than you probably imagine.
Since this is Chinatown, and I’d never forgive you if you didn’t, start with an order of steamed dumplings, just $3 for 10. They’re served with a house made dumpling sauce concoction, but you’ll want to wait until you get your noodles. They’re best dipped in both before they disappear forever.
Next up came the fish balls. You’ll get 8 for another $3, so don’t hesitate to order them as soon as you sit down. Stuffed with just the right amount of seasoned pork and outfitted with exquisitely subtle hints fish, you’ll have a difficult time restraining yourself with these babies. If you have the self control, try to save a few for the hand pulled noodles. More on that later.
The first dish of the night was the Roasted Duck Hand Pulled Noodles ($5.50). Below a veritable glacier field of succulent duck (still on bone), you’ll find some of the chewiest, bounciest hand pulled noodles in town. For the best results, pour plenty sriracha sauce and chili oil into the mix. A bit of seasoned vinegar won’t hurt either. The result is some of the most flavorfully filling cuisine we’ve had east of Bowery.
If you still have dumplings and fish balls left (I told you to save some), let them join the party. Dip the dumplings in and fill the fish balls with the broth, and you’re guaranteed an out of body experience.
If you’re looking for a darker meat and a lighter broth, order the Mutton Hand Pulled Noodles (also just $5.50). There’s a lot more bone in the dish, so you’ll have to work for your protein, but trust us – it’s worth your time. The bone adds tons of flavor to the broth, which is neither too salty nor too bland. It’s literally just right. For those who frequent noodle shops often, you know how difficult this is.
The first thing you’ll notice when you walk into Sheng Wang is that much of the food is prepared right in front of you – literally. Its chefs are constantly at work hand crafting food you’re not likely to forget anytime soon. Our meal was just $20 total, and our best estimates suggest we had between 6 and 8 pounds of food each (it certainly felt like it). So take the jaywalk of faith across Bowery and give Sheng Wang a shot.