Epoch Taste 2-5-2016

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D1 February 5–11, 2016 Valentine’s Day

Gift Guide on

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Flourless chocolate cake topped with a slab of crunchy, salty caramel.

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The scent of lilies and roses fills the dining room.

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Arroz Meloso de Pulpo, a Galician rice dish with octopus.

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Salinas

Fideo cooked in a squid ink broth, topped with shaved white cuttlefish strips.

Chef Luis Bollo’s Spanish cooking and a lush, romantic setting make dinner an affair to remember

Ventresca al Oloroso, charcoalgrilled belly of yellowtail tuna.

By Manos Angelakis

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t Salinas, the food is as excellent and exciting as any I’ve had in Michelin-starred restaurants in northern Spain. Luis Bollo, the Basque executive chef and partner, started his career in San Sebastián, the gastronomic capital of Spain.

The tasting menu is easily half the price of an equivalent menu in Spain.

After working in a number of Michelin-starred restaurants with chefs Martín Berasategui and Hilario Arbelaitz, he opened a restaurant in Lower Manhattan that offered nouvelle Spanish cuisine, with food foams and spherized gels, similar to the dishes Ferran Adrià of El Bulli created. Now at Salinas, Bollo has returned to solid Spanish cooking, using the freshest ingredients available; only a few of the dishes indicate any avant-garde implementation.

See Salinas on D2


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Salinas The Chelsea restaurant is intimate and seating can be tight. Huge bouquets of Ecuadorian fresh roses decorate the back dining room, which has a most impressive feature— a retractable roof that allows for alfresco dining in warm weather. While the setting is beautiful, it’s the quality of the food and the outstanding service that earn this place my seal of approval.

Venture Into Thailand’s

Spicy Northeast

at

ESANATION Authentic Thai cuisine sure to delight your adventurous senses!

• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.

Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.

ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com

A 12-Course Tasting Dinner The seasonal tasting menu is ever changing. Some key ingredients, though, are imported directly from Spain, such as Jamón de Bellota, a special tasting ham not easily found in the New York City marketplace. The ham is made from pigs fed exclusively on acorns. I was also happy to see on the menu classics like Patatas Bravas, one of the very few staple dishes that, together with Tortilla Española, is found in every self-respecting restaurant or bar in Spain. And at $105 to $115, depending on the ingredients, the tasting menu is easily half the price of an equivalent menu in Spain. We started with an oblong tray sporting two tall shot glasses of gazpacho made with heirloom tomatoes, cucumber, and lemon granita. There were also two marinated white sardines with smoked potato brandade and a pickled vegetables jardinière; and croquettes of Ibérico ham, boiled egg, and roasted corn with herbed aioli and pimentón, a smoked Spanish paprika. Washed down with a glass of manzanilla from Cádiz, this starter was a delight and a sure indicator of fine things to come. My dining partner tried a white sangria, and thought it was terrific and well-suited to the starters. Somehow, I personally can’t warm up to “white” sangria (after all, the name sangria is based on “sangre,” the Spanish word for blood). The wine list currently has 15 wines by the glass that include several very nice Cavas from Penedés and Extramadura, white Verdejos, Albariños and Godellos, a couple rosés and five “tintos,” mostly medium- to full-bodied red wines. The “by the bottle” section is divided into light, medium, and full-bodied categories for both whites and reds. I recognized a number as exceptional libations, and depending on what courses you have, you should have no difficulty selecting a great wine from Penedés, Priorat, Rioja, Ribera del Duero, or any of the better Spanish viticultural regions. But back to the small plates … A very traditional dish on both the Atlantic and Mediterranean coasts of Spain is Calamares a la Plancha. In this case the charcoal-grilled squid was stuffed with cara-

melized onions in squid ink. The squid was crunchy on the outside and silky inside. Another dish was Queso Mozárabe, an Andaluz specialty of crispy fried phyllo purses stuffed with fresh cheese and toasted Marcona almonds, served on an emulsion of honey, coriander, and olive oil. It made for a delicious interplay of sweet and salty. At this point I changed wines to a crisp, white, slightly acidic Albariño, and my partner moved to the red sangria. The Ventresca al Oloroso came next. The charcoal-grilled belly of yellowtail tuna was served with an oloroso sherry picante glaze and Andalusian pipirrana, shaved fennel, diced small cucumber, shaved bell pepper, sweet onions, and anise. For a person who likes charcoal-grilled tuna, it is a winner. The final small plate was also outstanding. Quail legs rested on cubed apple and were wrapped in crispy ribbons of applewoodsmoked bacon, glazed with a sweet and savory Pedro Ximénez sherry reduction. Then came examples of Spanish pasta and rice dishes. While pasta is usually a primo piatto in Italy—a course larger than an appetizer and slightly smaller than a main—in Spain pasta (“fideos”) or rice (“arroces”) dishes are considered mains. Fideo is what we would call angel hair pasta. Here it was al dente toasted vermicelli, cooked in a squid ink broth, topped with shaved white cuttlefish strips and sprinkled with Spanish paprika. Crunchy and a bit on the salty side, it is a typical Catalan dish favored in the seafood restaurants in Barceloneta, the harbor community of Barcelona where the best fish restaurants are found. Next was Arroz Meloso de Pulpo, a Galician rice dish with heirloom tomatoes, pimentón, and wild mushrooms, and topped with octopus tentacles. The rice is cooked in a red Rioja wine, very similar in execution to an Amarone risotto from the Veneto. We had it “socarrat” (with the rice toasted and crunchy from the bottom of the pan) and loved it. What also made this dish exceptional was the taste and aroma of the garden-fresh oregano that permeated it. The final main course was Duck Breasts topped with salty Ibérico ham on a bed of small lentils cooked al dente, with strips of red onions and a sweet glaze. Even after all these dishes, we were not finished—dessert was still to come! No matter how full one is, in Spain there is always room for dessert because usually dessert is not as sticky and sickly sweet as in the Levant. We had a flourless chocolate cake topped with a slab of crunchy salty caramel, with a scoop of pistachio-sprinkled vanilla ice cream on the side—a fitting end to a delightful dinner.

COURTESY OF SALINAS

Salinas continued from D1

The restaurant, located in Chelsea, is cozy and inviting. The ceiling is retractable, allowing for alfresco dining in warm weather.

Chef Luis Bollo has worked in a number of Michelin-starred restaurants with chefs Martín Berasategui and Hilario Arbelaitz.

Salinas

136 Ninth Ave. (between 18th & 19th streets) 212-776-1990 salinasnyc.com Hours Monday–Thursday 6 p.m.–10 p.m. Friday 6 p.m.–11 p.m. Sunday 5 p.m.–10 p.m.

Manos Angelakis is a wine and food writer in New York City. As the gastronomy critic for LuxuryWeb.com, he has spent many years traveling the world in search of culinary excellence.

SAMIRA BOUAOU/EPOCH TIMES

(Front to back) Marinated white anchovies, smoked potato brandade, “jardinera,” multigrain toast; smoked chicken and sweet potato croquettes; and gazpacho in shot glasses.


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FREE

ndrea Correale’s company, Elegant Aairs, has engineered ultra-decadent parties and catered to the likes of Mariah Carey and Kevin Spacey. But when it comes to Valentine’s Day, Correale has some clear advice: “There are things you can do that don’t break the bank.â€? The main idea is to break the usual routine and do things a little dierently. “Make that person know you really love them,â€? she said. “There are so many things you can do from the heart.â€? For example, in the morning, she suggested placing a “beautiful sentimentâ€? under your loved one’s pillow. Or cook breakfast for him or her. You don’t even have to be an accomplished cook, she noted. All you need is a heart-shaped cookie cutter to make cut outs from toast, pancakes, or waes—accompanied by a love note. Evening at Home If you’re staying in for dinner, it’s worth taking some measures out of the ordinary. Correale suggests covering a low table with red velvet and sitting Indian style for an intimate dinner. Set a beautiful table—either bring out the good china, or get some elegant but inexpensive flatware or plates from someplace like T.J. Maxx, Correale said. You could also call your partner’s family and ask them about his or her favorite childhood dish and recreate it. If the children are around, get them involved. Make heart-shaped red jello and homemade pizza in shapes that spell out love. Or, Correale suggested this family activity: “[Have] everyone sit down and write five things about the person you love.â€? To cap o the night, rent a movie—a beautiful love story, or for married couples, your old wedding video to “reminisce about the years that have gone by and get to a place of gratitude,â€? or simply a “heartfeltâ€? movie for the children.

COURTESY OF ELEGANT AFFAIRS

By Channaly Philipp | Epoch Times Staff

WINE TASTING

Tomorrow!

Wine Disciples Invites You To Our First Bi-Annual Wine Tasting Event

1 P.M. –4 P.M.

SATURDAY, FEB. 6 Try up to 50 new wine selections A Super Tasting for Super Bowl weekend! Andrea Correale offers some advice for V-Day. Couples’ Party Alternatively Correale suggests inviting other couples—and putting them to work. “It’s bonding. It’s out of the box and fun to do,â€? she said. For a fun variation, ask everyone to come in their pajamas. Set up your kitchen with dierent work stations, with each couple responsible for making one dish. One couple might be responsible for roast chicken, another for rosemary mashed potatoes, and others for a spinach apple salad and roasted Brussels sprouts, for example. Don’t forget to get some wine ready and play some music. Correale suggests an aphrodisiac-themed party, which can take the form of a progressive dinner party if your friends live close by, or a potluck. The list of aphrodisiac foods is long, according to Correale. Dinner could include anything from a pomegranate champagne punch and the classic oysters, to salmon with asparagus bundles, to sautĂŠed shrimp with chili sauce. Finish with a dessert like a chocolate souÊ or chocolate brownies with peanut butter. “Anything chocolatey,â€? she said.

More info at WineDisciplesEnoteca.com P.S. Wine Education Classes Begin 2/8/2016

Wine Disciples 129 W. 29th St. (btw. 6th & 7th avenues) (212) 239-4199

MICHAEL LOCCISANO/GETTY IMAGES FOR JCPENNEY

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Chef Josh Capon (L) and actor Jerry O’Connell prep game day recipes.

SUPER BOWL PARTY TIPS FROM

CHEF JOSH CAPON

By Annie Wu | Epoch Times Staff Josh Capon knows how to entertain with food—he’s the executive chef and partner at five popular restaurants in the city, including Lure Fishbar and the Bowery Meat Company. He’s also a diehard New York Giants fan—though for this Super Bowl, you’ll find him rooting for the Carolina Panthers. Capon and actor Jerry O’Connell recently partnered up to cook game day recipes at an event in SoHo hosted by JCPenney. The chef dispensed plenty of sound advice on how to prepare for the big party. Prep Ahead Do the prep work ahead of time as much as possible. “You don’t want to be cooking all day,â€? he said. For example, marinate meat a day or two before, then put it in the freezer until the day of the party. Don’t use salt or acidic ingredients like lemon or lime in the marinade—salt sucks out the moisture, while the citrus will “cookâ€? the meat, like a ceviche. What to Cook Capon likes to incorporate classic dishes from the competing teams’ home cities into the party. One year, he made gumbo and jambalaya when the New Orleans Saints went up against the Indianapolis Colts. For this Super Bowl, he suggested making North Carolina’s famed barbecue, as a nod to the Panthers. Make variations of dishes that can cater to dierent kinds of eaters. For example, you can make Cuban sandwiches and a glu-

ten-free version by skewering ham, Swiss cheese, and pickle spears together. You can also use lettuce wraps instead of bread. For chip dips, include celery sticks or jicama for people who want to eat healthy. On the Day First, don’t put out all the food at once, Capon said. Set out the food like a multicourse dinner, with the appetizers like chips and dips out during the pregame; some more substantial finger food, like small sandwiches and chicken wings, after the first quarter; and the main course during halftime. For meat, season generously, and use a cast iron grill pan—it can cook at high temperatures and deliver those char marks. You want to hear the meat sizzle and see the smoke— it’s evidence you’re sealing in the juices and creating that delicious caramelization. Finally, keep this in mind as you draw up your invitation list: Don’t let the party get too crowded. “People are there to see the game. Make sure everyone can watch it,� he said. MICHAEL LOCCISANO/GETTY IMAGES FOR JCPENNEY

Only on Feb.13 & 14 from 5:30pm–9:30pm 5 Small Seasonal Dishes Traditional Clear Soup Crab Meatball with Grated Daikon 3 Kinds of Chef’s Selection Sashimi Monkfish & Monkfish Liver in Miso Bouillabaisse Takikomi Gohan (Seasoned Rice with Chicken & Mushrooms) Green Tea Mont Blanc $95/person Please call to reserve the special Valentine’s Day menu. Limited spaces available. 1st seating: 5:30-6:00pm 2nd seating: 8:00pm-8:30pm

Donguri Located on the Upper East Side, the 24-seat intimate Japanese restaurant Donguri offers an extensive menu with items from land and sea. Chef Yamasaki's Omakase (tasting menu) is a must-try.

RESERVATIONS (212) 737-5656 309 E.83rd Street, New York, NY. (Btw 1st and 2nd Ave)

Chicken Lollipops.

VALENTINE’S DAY SET MENU

Chef Yamasaki


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NERAI Enjoy a five-course dinner at upscale Greek restaurant, Nerai, where chef Chris Christou has prepared dishes with aphrodisiac ingredients, including Kumamoto oysters with malagouzia foam and basil emulsion; Lobster Orzotto with butter-poached Maine lobster, asparagus, and creamy metaxa bisque; and Warm Chocolate Fondant with orange coulis, Greek cookie crumble, and vanilla ice cream. $135 per person.

stuff to eat and drink around town

THE WONDER 500 Delve into Japanese inventiveness and craftsmanship at The Wonder 500 exhibit, curated to showcase 500 products from all 47 Japanese prefects—many little known outside Japan. For example, you’ll find an Edo Glass Guinomi Sakasa Fuji (or Upside-down Mount Fuji Sake Cup), made according to tradition that goes back to the Edo period. You’ll encounter shottsuru fish sauce, which is aged 10 years using only fresh sailfin sandfish and salt. A matcha green tea ceremony and tasting will take place every day from noon to 4 p.m. Visitors can sample snacks such as rice cakes, shrimp crackers, soda-flavored candy, sweetened dried black beans, and sweet bean jelly. The Wonder 500 was shown at Paris Design Week last September. Free admission. Through Feb. 9, 11 a.m.–7 p.m Exhibition Hall 4 W. 43rd St. thewonder500.com

COURTESY OF SUGARTOOTH TOURS

Dirt Candy’s carrot buns.

DIRT CANDY COURTESY OF MAYA

Chef Amanda Cohen is serving a special dinner for the single folks out there. For Solo Diner’s Week, chef counter seats will be reserved for solo diners only, where they can enjoy a six-course tasting menu. Dishes include Cohen’s signature plates: Korean Fried Broccoli, Portobello Mushroom Mousse, and Radish Spaghetti. $65 per person. Tuesday, Feb. 9–Saturday, Feb. 13 Dirt Candy 86 Allen St. dirtcandynyc.com

TORO James Beard Award-winning chefs Ken Oringer and Jamie Bissonnette will serve special Spanish tapas with Valentine’s Day-appropriate ingredients, like Scallop Crudo with citrus, pistachio, and cherry blossoms; Oysters En Escabeche with pink strawberry verjus; and Lobster and Black Truffle Cavatelli. Sunday, Feb. 14 Toro 85 10th Ave. toro-nyc.com

A stop on the Sugartooth dessert tour.

SUGARTOOTH TOURS For a unique date idea, try the Valentine’s Dessert tour, where attendees will get to sample some of the best cupcakes, macarons, cookies, hot chocolate, and other treats in the city. The tour will span 1.5 miles, starting in Chelsea and ending in the West Village. $50 per person. Saturday, Feb. 6 & Saturday, Feb. 13 4 p.m. Sunday, Feb. 14 1 p.m. & 4 p.m sugartoothtours.com

RAAKA CHOCOLATE X BLACK BARN In the week leading up to Valentine’s Day, Black Barn will serve a special prix-fixe menu of chocolate-inspired dishes, made with bean-to-bar Raaka Chocolate. The dinner is limited to 20 guests per night. Beginning Saturday, Feb. 13, Black Barn will serve Valentine’s Day cocktails. For dinner, the restaurant will serve a four-course menu ($75) made with aphrodisiac ingredients, and a six-course menu with wine pairings for $175 per person. Each table will get to pick a gift, from chocolates to Champagne. On Valentine’s Day, enjoy a brunch with dishes like Lobster Benedict with Sauce Charon; Fried Oysters Po’Boy; and Eggs Baked in Proscuitto with pesto, fontina, and salsa. Monday, Feb. 8–Sunday, Feb. 14 Black Barn, 19 E. 26th St. blackbarnrestaurant.com

Sunday, Feb. 14 Nerai 55 E. 54th St. nerainyc.com

TUOME Chef Thomas Chen has created a six-course tasting menu with dishes including Caviar on Egg with custard, fingerling potato, and chive oil; Sea Urchin Dumplings with pork confit and dashi; and Duck with sticky rice, dates, and savoy cabbage. $95 for first seating; $120 for second seating, which includes Champagne. Sunday, Feb. 14 First seating: 5:30 p.m.–6:45 p.m. Second seating: 7:15 p.m.–10:30 p.m. Tuome 536 E. Fifth St. tuomenyc.com

BOULEY A slew of Valentine’s Day meals will be offered at Michelin-starred chef David Bouley’s restaurants. At Bouley Test Kitchen, the evening will start with a reception, with canapés and Champagne. Chocolatier Sarah Bouley will teach guests how to make chocolate truffles. Then, guests will be seated for a six-course tasting menu, paired with wines selected by Adrien Falcon, wine director at the Bouley restaurant. All guests will also take home a black truffle gift from La Rustichella Truffles USA. $430 per person. At Bouley, a five-course lunch ($105) and a six-course dinner ($245) will be served. If you want to treat your partner to something truly exclusive, chef Bouley will prepare a tasting menu at the Chef’s Pass, an 8-to-13-seat private dining room at Bouley. For $995 per couple, the evening will also include a post-dinner champagne toast with the chef in the kitchen. Saturday, Feb. 13 & Sunday, Feb. 14 Bouley 163 Duane St. Bouley Test Kitchen 88 W. Broadway davidbouley.com

Maya’s Huitlacoche and Wild Mushroom Enchilada.

MAYA If you and your significant other love Mexican food, go for a four-course prix fixe at chef Richard Sandoval’s modern Mexican restaurant. Dishes include Tacos de Langosta, with flour tortilla, black bean purée, avocado, poached lobster, and chile de arbol; Smoked Brisket Tostadas with crispy corn tortilla, chipotle black beans, cabbage salad, crema fresca, and molcajete sauce; and Huitlacoche and Wild Mushroom Enchilada, with roasted garlic, Mexican ricotta cheese, and fire-roasted poblano chile sauce. $75 per person. Sunday, Feb. 14 Maya 1191 First Ave. richardsandoval.com/mayany

REBELLE This Michelin-starred restaurant will serve a prix fixe menu with French-influenced dishes like Braised Turnip with vegetable consomme, Black Bass with sauce bouillabaisse, and Smoke Lamb with beet and horseradish. $85 per person. Sunday, Feb. 14 Rebelle 218 Bowery rebellenyc.com

FRANCOIS PAYARD VALENTINE’S DAY TREATS French pastry chef François Payard has created a variety of holiday treats, from raspberry-Champagne chocolate truffles to heart-shaped cakes, like the St. Germain Heart Cake, with raspberry mousse, vanilla bean ganache, and vanilla bean pound cake. Available now in all locations and online payard.com

Traditional and modern, combined. A new standard for Thai food.

The Nuaa

1122 1st Ave. (btw 61st and 62nd streets) 212-888-2899 • thenuaa.com


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LUNAR NEW YEAR SPECIALS

The Lambs Club kicks off the celebration with dishes like Branzino for Two and Dark Chocolate Soufflé for Two with raspberry and mascarpone ice cream, as live jazz plays on. In the evening, a four-course dinner will include dishes like Braised Lamb Fagottini with Swiss chard, brodo, and black winter truffle; and Callote de Beouf with potato mille feuille, cipollini onion, Asian pear, and sauce bordelaise. A special holiday cocktail, the Passion Flip, with vodka and passion fruit purée, will also be available. $135 per person for dinner. At Palm Court, chef Geoffrey Zakarian will serve afternoon tea for two, with sandwiches, scones, sweet treats, and champagne, for $122 per person. You can also enjoy a tier with sweet and savory snacks, while The Kat Gang Band plays live jazz. $75 per person.

LEVI MILLER

CHEF GEOFFREY ZAKARIAN’S PALM COURT AND THE LAMBS CLUB

CHOMP CHOMP Singaporean eatery Chomp Chomp is celebrating the Lunar New Year with a seven-course feast. There will be auspicious dishes like Laughing Prawns cooked with salted egg yolk (shrimp pronounced in Cantonese is “ha”); Longevity Fish (steamed hake in hot oil sauce topped with sliced fresh mushrooms and lily bud flowers); and Prosperity Pork (pork shanks served with edible seaweed moss and shiitake mushrooms). $39.88 per person.

Kings County Imperial’s spring rolls.

Monday, Feb. 8–Wednesday, Feb. 10 5:30 p.m.–10 p.m. Chomp Chomp, 7 Cornelia St. chompchompnyctest.squarespace.com

KINGS COUNTY IMPERIAL COURTESY OF MOKBAR

New Chinese-American restaurant Kings County Imperial will celebrate the New Year with a family-style feast, with dishes like Long Life Lobster Yee Mein with Maine lobster, scallion, ginger, garlic, and house soy; Tea Smoked Crispy Whole Duck with Chinese mustard greens; and Steamed Whole Black Seabass, steamed with Shaoxing rice wine and topped with scallion, ginger, and sesame oil. $55 per person.

Saturday, Feb. 13 & Sunday, Feb. 14 The Lambs Club 132 W. 44th St. Palm Court at The Plaza Hotel Fifth Avenue at Central Park South thelambsclub.com theplazany.com/dining/palmcourt

Monday, Feb. 8 6 p.m.–1 a.m. Kings County Imperial 20 Skillman Ave., Brooklyn kingscoimperial.com

THE THIRD MAN This Viennese-inspired cocktail bar is serving three Valentine’s Day cocktails and a cupcake flight, as classic Hollywood romcoms like “Some Like It Hot” and “Breakfast at Tiffany’s” play on-screen. The cocktails include the Velvet Revolver, with gin, raspberry, citrus, egg white, and basil; the Bleeding Heart, with cognac, blood orange, lemon, angostura and Hellfire bitters; and the Nero, with bourbon, Benedictine, port, and ginger bitters. Sunday, Feb. 14 The Third Man 116 Avenue C thethirdmannyc.com

FUNG TU This Chinese-American restaurant will serve holiday dishes by chef Jonathan Wu, like Scallops Wontons in Mushroom-Celery Broth and Chestnut Mooncakes with Cashew Ice Cream. New holiday cocktails are also available, like the Money Tree, with Fino and Amontillado Sherry, Cynar, and bitters; and Baijiu Bijou with baijiu (Chinese distilled spirit), Green Chartreuse, and vermouth. Monday, Feb. 8–Saturday, Feb. 13 Fung Tu 22 Orchard St. fungtu.com

Mokbar’s Lunar New Year Spicy Rice Cakes and Dumplings Ramen.

MOKBAR LUNAR NEW YEAR RAMEN Korean ramen eatery Mokbar is serving their special Lunar New Year Spicy Rice Cakes and Dumplings Ramen. Rice cake and dumplings are traditionally eaten on New Year’s Day in Korea to signify a new beginning. Mokbar’s version has pork kimchi broth, rice cakes, house-made Halmoni Dumplings, scallions, and nori. $17. Through Wednesday, Feb. 10 11 a.m.–9 p.m. Mokbar 75 Ninth Ave. (inside Chelsea Market) mokbar.com

YUNNAN BBQ

NOAH FECKS

WILDAIR This critically acclaimed restaurant is hosting chef Kris Yenbamroong of the restaurants Night + Market and Night + Market Song in Los Angeles for New Year’s Day. He will be creating Thai dishes for the evening. Monday, Feb. 8 Wildair 142 Orchard St. wildair.nyc

Chinese eatery Yunnan BBQ is celebrating with a holiday tasting menu, with dishes like Stir Fry Mushroom with Monkey head mushroom, Benton’s ham, and sawtooth; Firecracker Fish with market fish, chrysanthemum, and toban chili tomato sauce; and Eight Treasure Fried Rice with Chinese sausage, dried shrimp, dried scallop, chicken, duck egg, goji berry, and scallion. $48 per person. Each guest will walk away with a red envelope, with a gift certificate inside. Wednesday, Feb. 10–Friday, Feb. 12 Yunnan BBQ, 79 Clinton St. yunnanbbq.com

SAMIRA BOUAOU/EPOCH TIMES

The dining room at Ai Fiori.

MATCHABAR LAUNCHES BOTTLED MATCHA LINE

AI FIORI At chef Michael White’s Michelin-starred Italian restaurant, a four-course dinner will include dishes like Crudo di Dentice (red snapper crudo with garlic crema, crispy shallots, and trout roe); Tortellini en Brodo with foie gras, black truffle, and hen broth; and Panna Cotta with pomegranate, blood orange, and almonds. $199 per person. Sunday, Feb. 14 Ai Fiori 400 Fifth Ave., Second Floor aifiorinyc.com

Compiled by Annie Wu/Epoch Times Staff

HARMONY THE SPIRIT OF SUSHI ZEN TOSHIO SUZUKI, SUSHI ZEN

108 West 44th Street, New York | (212) 302-0707

The demographics for matcha drinkers in Japan skews a little older, in the 40-plus range. So when MatchaBar owners Graham and Max Fortgang went to Japan for a matcha pop-up, they were a revelation to the Japanese, who lined up to try matcha, done Brooklyn-style. Those looking for matcha’s alert-but-calm boost of energy can now get it in a bottle ($3.99). The brothers have recently launched their bottled matcha line, which can be found online, at their cafes, as well as at Whole Foods in Manhattan and Brooklyn. No green tea extract here—the Fortgangs put two grams of ceremonial matcha in each 10-ounce bottle, same as they would if you ordered a drink from their cafes. Flavors range from original, with a hint of honey, to a summery peach flavor, to Fuji Apple Ginger with a spicy kick. Available in stores and online matchabarnyc.com

MatchaBar’s new line of bottled matcha.


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CLASSICS with FLAIR

Fine French cuisine in a romantic and elegant setting, be sure to visit Madison Bistro in Murray Hill, and enjoy Master Chef Claude Godard’s updated traditional bistro fare.

Home Is Where the Hearth Is

MADISON BISTRO

238 Madison Ave. (at 37th Street) madisonbistro.com

The New Umami Experience Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces. Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.

With fires roaring at 950 degrees, the wood oven at Petaluma cooks pizzas in as little as five minutes.

available for parties of 6 or more $50 per person

58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com

Book now for our special Valentine’s Day menu!

Authentic Japanese FREE

When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.

Momokawa Prix Fixe Menu Small Course (service for two or more) 6 Appetizer 6 2 kinds of Sashimi 6 Choice of Sukiyaki or Shabu-Shabu (SautĂŠ meals cooked at the table)

6 %00%/1

$48/per person A L SO AVA IL A BLE:

Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com

ne of the oldest wood ovens on the Upper East Side is at Petaluma, a Yorkville restaurant that’s been a neighborhood fixture for more than 30 years. At a more-than-toasty 950 degrees, the woodfueled beast cooks pizzas in about 5 to 7 minutes and a whole branzino in 7 minutes flat. That’s fast food the old-fashioned way. Petaluma was spruced up last year under a $1 million renovation (the operators also own Sons of Essex and Leave Rochelle’s Out of It on the Lower East Side). It included a more adventurous revamp of the menu that was short-lived— the neighborhood only wanted the simple, good Italian-American fare that it had known for so long. Lesson learned; the owners obliged and peace returned. There’s a warm, friendly feeling that permeates the space from morning to night—stoked by the hearth’s roaring fires and the lively daily bustle. Watch people come and go for a day and what you get is a slice of New York: lunchers, book clubs mid-day, hungry parents and their even hungrier charges at the end of day, workers from nearby Sotheby’s celebrating a sale, business people entertaining prospects, and evening dates. Somehow, there’s room for this whole little world in the 225-seat restaurant, with varied spaces that give it more of an intimate feel than expected. Wednesday evenings prove especially popular, with Wine Down Wednesdays oering 50 percent o bottles on the wine list all day—barely a few dollars above wholesale prices. The wine list is extensive, with a big focus on Italian and American wines. Brunch, by the way, is quite popular too, with an add-on $19.99 option for bottomless bellinis or mimosas. The requisite appetizers of Italian-American cuisine are all here, from a luscious burrata and prosciutto to eggplant parm, but the most fun are Nonna’s Sliders ($12). Fried, crispy rounds of angel hair pasta are topped with meatballs and Sunday gravy. If it bears a resemblance to the umami-packed ramen burger, be assured this little appetizer came generations before, from the grandmother of a former chef who would make these delicious morsels from leftovers. The more health-conscious might opt for the popular shaved Brussels sprouts salad, topped with pecorino cheese ($15). The entrees are all generous, so come hungry and be ready to share, or take some leftovers home. The pasta menu features an unexpected little gem: a carbonara dish made not with

Petaluma

1356 First Ave. (at East 73rd Street) 212-772-8800 petalumarestaurant.com Hours Open daily 11:30 a.m.–11 p.m. Lunch: Monday–Friday 11:30 a.m.–4 p.m. Dinner: Monday–Thursday 5 p.m.–10 p.m. Friday & Saturday 5 p.m.–10 p.m. Sunday 5 p.m.–9 p.m. Brunch: Saturday & Sunday 10 a.m.–4 p.m.

(L–R) Chef de cuisine Manny Lopez, general manager David Diaz, and pizza maker Marco Costa. Many of the employees have been with the restaurant for more than 20 years. traditional spaghetti but with udon noodles. The noodle maker is “Top Chef� (season 3) winner Hung Huynh, who’s been experimenting with all sorts of noodles. Unlike store-bought udon noodles, which usually become very soft, Huynh’s have some real bite. The dish is served with a poached egg on top, the result of 12 hours of sous-vide cooking, and there’s a definite pleasure in cutting it open and letting it ooze all over the noodles.

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The decadent Udon Carbonara. "Top Chef" winner Hung Huynh makes the udon noodles.


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February 5–11, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

Celebrate

CHINESE NEW YEAR with our set menu! Feb. 5–13

$32 pp, min of 2 people

Uncle Ted's MODERN CHINESE Our dumplings are amazing, but they’re only the beginning...

Asparagus and Watercress Salad Above) Orecchiette Classico; and Pizza Bianca with creamy ricotta, confit garlic, and Parmesan. (Left) Nonna’s Sliders.

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Did you know we cater? Have your next event catered by our team of culinary giants.

Dim Sum Sampler Steam Filet of Flounder, Bok Choy, Ginger Scallion Sauce Braised Pork Belly, Pickled Cabbage

Hours Sun.–Thurs. 11:30 a.m.–11 p.m. Fri.–Sat. 11:30 a.m.–12 a.m.

Egg White, Coconut Milk, Tapioca

www.UncleTedsNYC.com

thai

the modern

UPCOMING EVENTS

experience

Feb. 7 Superbowl Kick-Off

Feed a hungry crowd of 8 to 10 for $99. Includes Margherita and Pepperoni pizzas, four pounds of wings, and Caesar or chopped salad. Order before 1 p.m. Friday, Feb. 5 and get 10 percent off. Addon options are Crispy Calamari ($49), Penne Alla Vodka ($59), and Nonna’s Meatballs ($69). Pick up or delivery available.

THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE

Feb. 13 Galentine's Day

Complimentary champagne toast all day for ladies.

Feb. 14 Valentine's Day

Special Duet four-course prix fixe dinner ($65 per person), with a complimentary glass of wine.

Ongoing "Wine" Down Wednesdays

Fifty percent off all bottles of wine from 5:30 p.m. to 7:30 p.m. Petaluma seats 8 at the chef’s tasting table, 33 on the outdoor patio in good weather, and 70 in a one of the largest private dining rooms you can find in the Yorkville section of the Upper East Side.

FREE DELIVERY

10 BLOCK RADIUS

ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun AMAZING PARTY EVENT SPACE, great place for a date or a fun night Zucchini noodles with salmon.

163 Bleecker St.New York, NY 10012 212.777.1395

Salt & Pepper Prawns, Pork Rice Balls

Tender meatballs and Sunday gravy top these fried rounds of angel hair.

The egg, cream, and Parmesan cheese, along with the peas and lardons, make it opulent—like a spaghetti carbonara on steroids. Don’t let the portion size fool you. It’s served in a deep bowl and you get a lot of it ($21). Healthier, though just as delicious, are the zucchini noodles—not spiralized but handjulienned, which gives them a nice texture. It’s served with salmon, in a light, flavorful sauce made with shallots, garlic, white wine, and barely a spoonful of butter. For a bite of spice get the Orecchiette Classico, with a spicy housemade sausage and broccoli rabe ($18), or if you lean more toward seafood, the Linguine Vongole, with fresh clams in a garlic-white-wine-lemon sauce ($22). Pizza indulges both the veggie lovers and the carnivores. Marco Costa, who oversees the wood-fired oven, dishes out pies such as the Bianca with creamy ricotta, confit garlic, and Parmesan ($15) as well as the more meaty Carnivoro, with pepperoni, meatballs, and housemade sausage ($19). Nostalgic for some hearty Italian-American fare? Chicken or veal parm are here. Or especially popular is the Chicken Scarpiello, a generous dish that looks like it could feed a hungry little family ($26). The chicken, cooked sous-vide, is impossibly tender. This chicken and the buttery Yukon gold potatoes, tinged with the scent of rosemary, topped with a glass of wine, are all that’s soul-satisfying on a cold winter’s evening.

Tofu Scallop Salad

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February 5–11, 2016 www.EpochTaste.com

VALENTINE’S DAY

We Deliver ( Ramen Okonomiyaki ( Obento-box ( Japanese sweets Obanyaki (

(subject to availability)

Winter Special

The Okonomiyaki

Voilà Chocolat’s Valentine’s Day treats will melt your darling’s heart.

We are the only restaurant in the city that delivers Ramen to you!

MOCU-MOCU

Our original “Wafu Dashi”, and MOCU’s original blend of 746 Tenth Ave. (between 50th and 51st Streets) Okonomi-yaki sauce. 212-765-0197 Mocu-Mocu.com

SAMIR

CASUAL DINING CAFÉ & SHOP

E AOU/ A BOU POCH TIMES

BE DELIGHTED. BE AT SONGKRAN.

Make an impression with these unique chocolates Lunch ✴ Dinner ✴ Delivery ✴ Catering For Reservations / Catering Orders Call 212-239-8792

SONGKRAN Homestyle Thai Kitchen 330 8th Avenue • SongkranKitchenNYC.com

NO MSG

By Annie Wu | Epoch Times Staff

C Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.

Pizza Suprema was voted the best. *

AS SEEN ON: The Rachael Ray Show, The Today Show, The Wall Street Journal, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.

Pizza Suprema 413 8th Ave. New York, NY 10001 (212) 594-8939

Awarded One of the 10

BEST PIZZAS IN NYC

Diagonally across from Madison Square Garden and Penn Station.

hocolates are the way into many a food lover’s heart. But how do you choose sweet treats that aren’t generic but truly show the gift is for a special someone? Pick something equally special. Here’s a selection of delectable handmade chocolates from some of the top chocolatiers in North America, a distinction recently awarded by Dessert Professional Magazine. Each chocolatier has infused his or her creations with a distinctive personality, so you can pick the ones that match your loved one best. Stick With Me Stick With Me’s bonbons are some of the most colorful and beautifully decorated chocolates you’ll ever lay eyes on. With a thin, glossy sheen, they look like shiny orbs in a box. Each one is a delightful surprise. Some reveal different textures, like the New York New York, with peanut butter praline and caramel with a chocolate-covered-pretzel center; the Speculoos S’more, a crunchy speculoos cookie with fluffy marshmallow; or the Vero, a pecan praline that’s peppered with crispy bits of wafer and topped with a layer of sea salt caramel. Fruity flavors like the Wild Strawberry, reminiscent of strawberry yogurt, and the Raspberry Rose, its delicate sweetness recalling the lychee fruit, are also charming.

Each chocolatier has infused his or her creations with a distinctive personality.

EHChocolatier This Boston-based chocolate company makes a wide variety of truffles, all subtle, not-toosweet, and finely balanced. Tea aficionados will appreciate the Three Teas box, which features a mellow, but very citrusy Earl Grey; Masala Chai with hints of cardamom and a tinge of bitterness from black tea; and a pleasantly floral Jasmine Tea that tastes just like the drink. The Bourbon Caramel and Honey Caramel in the Caramel Trio box are also standouts. The former incorporates the spiciness of the liquor without being too overpowering, while the latter is a chewy caramel infused with fragrant wildflower honey, sprinkled with a dash of fleur de sel to counteract the sweetness. Three Teas (box of 12), $26.75; Caramel Trio (box of 12), $26.75. ehchocolatier.com

Kohler Chocolates’ Rare Facets are filled with gooey fruitflavored ganaches.

Assorted bonbons (box of 12), $49. swmsweets.com

*Slice Harvester 2011, selected for the plain slice.

INSPIRED ASIAN FUSION CUISINE

Chuao Chocolatier Chuao’s Aphrodisiac Heart Bonbon Collection features decadent, oozing caramels inside heart-shaped chocolates. Salt Butter Caramel is like liquid toffee with speckles of salt, while Rosemary Salted Caramel seamlessly infuses the piney, peppery taste of the herb. The Meyer Lemon Mojito evokes a nice cool drink on a summer’s day, with a strong scent of mint. The Love Child bonbons are chocolate-covered strawberries with an ingenious twist; the dried strawberries are encased within a portwine-infused dark chocolate ganache. Love Child Bonbon Collection (box of 12), $30.55; Aphrodisiac Heart Bonbon Collection (box of 16), $25.56. chuaochocolatier.com

nique Try our U ils! ta ck o C every

All the flavors of Asia, under one roof

our is Happy H p.m. day, 5-7

You will enjoy an enticing mix of Thai, Malaysian, Chinese and Japanese cusine, perfected by us. Quality and service is our passion, let us take you on a culinary journey of South East Asia.

(212) 752-8883 | (212) 752-8012

1065 First Avenue (Between 58th & 59th Street) New York, NY 10022

Y OF KO

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Serious Hot Pot Seriously Addicting

Authentic Sichuan “mala tang” will leave you craving more and more. The PERFECT Lunch Spot

Asian Cuisine & Cocktail Bar

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COURTES

Arbor Bistro • 226 W. Houston St. (btw. Varick & Bedford) 212-255-7888 • arborbistronyc.com

Customize your Hot-Pot with meat or seafood. We also offer a spicy Dried-Pot stirfry. Not a fan of spicy? We have a soup for you! Now you dont have to go to Flushing for a taste of Sichuan flavors. Check us out in Midtown

Manting

150 W. 49th St. 646-921-7777


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February 5–11, 2016 www.EpochTaste.com EVAN SUNG

DRINK TO YOUR

HEALTH (HAS A NEW MEANING!)

Mild Seafood Stew with Nurungji

Pomegranate Soju

Stick With Me’s bonbons are as delightful as they look. BRIAN SAMUELS

Made with Red Vinegar, a popular health drink in many Asian countries.

COURTESY OF CHUAO CHOCOLATIER

Dark Chocolate Hearts (box of 9), $18.99; Sour Cherry Rare Facet (box of 9), $18.99. kohlerchocolates.com

212-213-2177 315 5th Ave. 2nd Fl, NY NY

What to Try Tonight...

SOJUHAUS.COM

Mild Seafood Stew with Nurungji Bossam (Braised Pork Belly)

Voilà Chocolat’s truffles, filled with smooth ganache.

Try it with the Lemon Soju

Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am

Seafood Pancake

Amazing with Unfiltered Rice Wine

STEWED TRIPE ALLA NAPOLITANA Makes 4 to 6 servings

Assorted truffles in heart-shaped box (box of 11), $48; assorted truffles in edible chocolate box (box of 14), $64; chocolate French bulldog, $26. voila-chocolat.com Fine and Raw These chocolates from Bushwick, Brooklyn, are for the adventurous—those who appreciate a chocolate with complex notes. The truffles are intense, with a rustic, grainy texture. They are made from organic raw cacao without added cream or sweeteners, thus retaining more of the cacao bean flavor. That primal intensity is detected throughout the unique flavor combinations, like Cappuccino Cinnamon, with bits of ground espresso bean; and Tangerine Clove, with dried orange peel that gives off a cooling sensation. Even familiar flavors like Hazelnut and Sea Salt get an intriguing twist with its coarser ganache.

Coconut Soju

Pairs well with Cucumber Soju

BRIAN SAMUELS

Voilà Chocolat Chocolatier Christophe Toury has a gift for making creamy, smooth truffles that don’t overwhelm with sweetness, no matter the flavor. You’ll be tempted to pop one after another into your mouth, with classics like dark chocolate, peanut butter, and white chocolate ganache, or brighter flavors like raspberry and passion fruit. It’s no wonder Toury’s bonbons are so expertly done; he has been working with chocolate since he was 15 (that makes it 30 years now!). The chocolate French bulldog, cast in both milk and dark chocolate, wins bonus points for cuteness. The dark chocolate has subtle notes of fruit, leaving a memorable aftertaste.

EHChocolatier’s Caramel Trio bonbons, with three creative takes on caramel.

COURTESY OF CHRISTOPHE TOURY

Kohler Chocolates For a fruity, yet sophisticated take on chocolates, Kohler has a collection of Dark Chocolate Hearts with a gooey raspberry ganache, spiced up with just a faint hint of cognac. Another winner is the Rare Facets collection, shaped like polished gems and flavored with different fruit-inflected ganaches. The Sour Cherry Rare Facet playfully prompts you to pucker up, with its dark chocolate ganache mixed with sour cherry juice concentrate from Wisconsin.

While traditional cocktails often deplete the body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.

EHChocolatier’s Three Teas bonbons.

My dad Joe remembers being able to buy different kinds of tripe (each from one of the cow’s four stomachs, plus lamb tripe), but you can only get the honeycomb cut without a search. Burt Lancaster (who spoke perfect Italian, by the way), used to love our tripe, cooked in this Old World way. One night, a difficult woman customer was loudly arguing with Joe, with the accusation that the signed celebrity photos hanging on our wall were forgeries. Dad pointed across the room to Burt. That shut her up. 3 2 pounds beef honeycomb tripe 3 1/3 cup olive oil 3 2 medium yellow onions, cut into ¼-inch-thick half-moons 3 2/3 cup sliced 2⅛-inch) and slivered prosciutto 3 1 cup tomato sauce 3 2 cups chicken stock (or reduced-sodium chicken broth) 3 2/3 cup dry white wine 3 1 cup fresh or thawed frozen peas 3 1/3 cup chopped fresh basil 3 2 tablespoons unsalted butter 3 Salt and freshly ground black pepper

Fine and Raw’s truffles are primal and intense.

CO U

RT E

SY

OF

FI N

EA

ND

RA W

Assorted truffles (box of 8), $28. fineandraw.com

1. Place the tripe in a large pot and add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and cover the pot. Simmer until the tripe is tender but still has some resistance, 2 to 2 ½ hours. 2. Drain the tripe, rinse under cold running water, and let cool. Slice the tripe into strips about 4 inches long and ½ inch wide. 3. Heat the oil in a large deep skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the prosciutto and cook for 1 minute. Stir in the tomato sauce, stock, wine, peas, basil, and butter, then add the tripe. Bring to a boil over medium-high heat. Return the heat to low, cover the pot, and simmer, adding a few tablespoons of water if the sauce gets too thick and the tripe sticks to the pot, 8 to 10 minutes. 4. Season to taste with salt and pepper. Spoon into deep soup bowls and serve hot. This recipe can be found on page 62 of my new cookbook “Patsy’s Italian Family Cookbook.”

Recipe from

Patsy’s Italian Restaurant. Our only location 236 W. 56th St. 212-247-3491 www.patsys.com

Chuao’s Valentine’s Day bonbons ooze with luxurious caramels.

SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations.

Sizzling Bulgogi

A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.


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February 5–11, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

ASIAN RESTAURANT LISTINGS UPPER WEST SIDE

Sachi Asian Bistro Thai Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 | sachinyc.com

Raku—It’s Japanese II Japanese Featured Dishes: Sushi; Sashimi; Brussels Sprouts

57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 | rakuupperwest.com

UPPER EAST SIDE

Ruay Thai Restaurant Thai Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 | ruaythai.com

KOREATOWN

Cafe Evergreen Chinese 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 cafeevergreenchinese.com The Nuaa Thai Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | thenuaa.com

HELL’S KITCHEN/ MIDTOWN WEST Noodies Thai 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 noodiesnyc.com Vi{v} Bar & Restaurant Thai Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 | vivnyc.com Hell’s Chicken Korean Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 | hellschickennyc.com

Soju Haus Korean 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com

GRAMERCY/FLATIRON/ UNION SQUARE Junoon Indian Featured Dishes: Mirchi Pakora; Hara Paneer Kofta; Meen Manga Curry 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | junoonnyc.com Laut Southeast Asian 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com

KIPS BAY Momokawa Japanese Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 momokawanyc.com

WEST VILLAGE Spice Market Asian Fusion

15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com

GREENWICH VILLAGE Uncle Ted’s Chinese Featured Dish: Uncle Ted’s fried rice with Chinese sausages; braised duck dumpling; crispy duck with chow fun in hoisin sauce

163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com

EAST VILLAGE SenYa Japanese Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki

109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com Sigiri Sri Lankan 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | sigirinyc.com

BATTERY PARK Malaysian Kitchen USA Malaysian Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 malaysiakitchenusa.com

BROOKLYN Pasar Malam Southeast Asian Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues)

Williamsburg 929-267-4404 | pasarmalamny.com

W i Din n n at er

MIDTOWN EAST

Shochu and Tapas - AYA Japanese 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com

Featured Special: $27 for a 3-course lunch prix-fixe menu.

QUEENS

403 W. 13th St. (btw. Washington St. & 9th Ave.) 212-675-2322 | spicemarketnewyork.com

Leng Thai Thai 33-09 Broadway | Astoria 718-956-7117 | lengthai.com

Niu Noodle House Chinese Featured Dish: Pork Soup Dumplings

Spicy Lanka Sri Lankan 159-23 Hillside Ave. Jamaica 718-487-4499

Lau t

Tas teW in2

An assortment of dumplings at Jue Lan Club.

CHINESE NEW YEAR

A TRADITION STEEPED IN FOOD By Annie Wu | Epoch Times Staff For the Chinese, the New Year holiday is as much about spending time with family as it is about sharing bountiful meals with each other. Traditionally, the New Year holiday lasts 15 days, with the first feast beginning on New Year’s Eve. Everyone in the family comes home for the big dinner. The dishes that appear on the table will differ depending on the region of China, but there are some staples that practically every family will make. Auspicious Foods Like turkey on Thanksgiving, fish will almost certainly be on the table at the New Year feast. Fish in Chinese (“yu”) is a homophone for the character meaning “abundance.” Thus, it’s considered auspicious to eat fish on the New Year. In my family’s tradition, the Cantonese way is to steam the fish whole with ginger and scallions. To finish, soy sauce and oil are drizzled on top. Homophones play into many of the traditional dishes. One of my mother’s classics is braised pig’s feet, with black moss and dried oysters. The Chinese words for the latter two ingredients sound like the words for “getting rich” and “auspicious affairs.” In northern China, where wheat is the main winter crop due to the harsh cold climate, making fresh dumplings with the whole family is a common holiday tradition. According to CiCi Li, a Chinese food expert and host of the television show “CiCi’s Food Paradise,” it’s because the dumplings resemble gold ingots used in imperial China, and thus represent wealth and good fortune. Savory and sweet cakes of all sorts are a must-have, as the character for cake, “gao,” is found in the expression for wishing someone success in the new year (“bu bu gao sheng”). Children and adults alike munch on rice flour cakes and turnip cakes, “nian gao”

(which translates to “year cake,” made with glutinous rice). Fruits also bear significance because of their names. The word for tangerines in Chinese sounds like the word for good luck. Apples, “ping guo,” has the character “ping,” a homophone for the character meaning peace and stability. Tang Yuan On the 15th day of the new year—the last day of the holiday celebration—everyone eats “tang yuan,” glutinous rice dumplings with sweet fillings, like sesame paste, red bean, and peanuts, or a savory mash-up like dried shrimp, Chinese sausage, and mushrooms, depending on the region. “Yuan,” meaning round, is also in the word for “reuniting.” Thus, the dumplings recall the spirit of the family gathering together. Overseas Chinese Chef Oscar Toro, who traveled extensively throughout Asia before becoming executive chef at Jue Lan Club, got invited into many local friends’ homes to learn their family recipes. He incorporates those influences into his restaurant’s Chinese New Year menu. In each country where Toro has gone—Cambodia, Laos, Hong Kong, and the Philippines among them—the Chinese communities there are constantly bringing new and old traditions to the dinner table. “It taught me a sense of family. Everybody cooks together and shares in everything,” Toro said. One memorable dish he recalls eating in Hong Kong is a “yu sheung” (raw fish) platter, where different fish are mixed with garnishes like radish, carrots, cilantro, Thai basil, and crispy shallots. The host pours a vinaigrette over the mixture, piled high. Then everyone tosses up the ingredients with their chopsticks, and munches on the goodies that fall down onto the plate.

015 .com

Fill out our 4-minute survey and be entered to win.

Jue Lan Club’s Purple Sweet Potato and Shiitake Mushroom Dumplings.

Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.

Make Epoch Taste Even Tastier

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Chicken Dumplings With Charcoal Wrapper.

Jue Lan Club’s executive chef Oscar Toro.


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February 5–11, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES

RECIPE CHEF OSCAR TORO’S SZECHUAN CHICKEN DUMPLINGS Prep & Cooking Time: 1 hour Makes: 20 For the Filling • 2 pounds chicken breast, ground • 1/4 pound chicken thigh, ground • 1 tablespoon potato starch • 1 teaspoon salt • 1 teaspoon sugar • 1/2 teaspoon white pepper, ground • 1 teaspoon sesame oil • 1 teaspoon mushroom soy sauce • 2 tablespoons ginger, minced • 2 tablespoons Chinese chives, chopped (available at Asian specialty markets)

Redefining Traditional Spanish Cuisine For the Dumplings Place the dumpling wrapper in the palm of your hand. Put a teaspoon of the filling in the middle of the wrapper. Dip your finger in water and line the edge of half the wrapper with your wet finger.

For the Dumplings • 1 pack Twin Marquis brand Shanghai-style dumpling wrappers

Fold into a half moon and on one end, start folding a pinched crease. Continue pinching until you reach the other side of the dumpling.

For the Sauce • 3 1/2 cups chicken stock • 1 cup Double Deluxe brand soy sauce • 10 tablespoons rice vinegar • 1 tablespoon sugar • 1 tablespoon mushroom soy sauce • 1 tablespoon garlic, chopped • 4 pieces bird’s eye chili, minced • 1 tablespoon cilantro stems, chopped

Boil the dumplings for 1 to 2 minutes. Take them out of the water and throw them in a sauté pan with oil for about 30 seconds, or until they brown a bit. For the Sauce Mix everything in a pot. Bring to a boil.

DIRECTIONS

To Plate Place five dumplings on a plate. Pour sauce over the dumplings. Garnish with cilantro stems.

For the Filling Mix the first nine ingredients. Then add the Chinese chives.

Recipe courtesy of Oscar Toro, executive chef, Jue Lan Club, New York City

Celebrating the Chinese New Year in NYC By Annie Wu | Epoch Times Staff

COURTESY OF AMELIA KANG

Sevens’ Mixed Grill

A Turkish Feast

you’ll always remember

AMELIE KANG, THE OWNER OF MALA PROJECT, is from Tangshan, Hebei, two hours

from Beijing. Most of the family dishes are from northeast China. Her father has a farm in Tangshan. Epoch Times: What dishes does your family make for Chinese New Year? Amelie Kang: For Chinese New Year, my grandma always makes a dish called “su rou.” The name pretty much means crispy and tender pork. Pork is marinated in wine and fivespice powder, battered and fried, then stewed

Amelie Kang, the owner of MaLa Project.

with cabbage, ginger, and scallion. But I would always steal the just-fried pork before Grandma used it in her stew. So there are always two kinds of su rou on our New Year’s Eve dinner table—the unfinished fried, and the finished product, which is a pork stew. Other dishes like steamed whole fish with scallion, red-cooked pork, and pork feet stew are always expected on New Year’s Eve.

in Boston; Chou was raised in Raleigh, North Carolina.

Epoch Times: If you were to dine out for Chinese New Year, where would you go? Mr. Wong: Canton Gourmet in Flushing. Ms. Chou: Hakkasan for something special.

• Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available

Owner Erika Chou and chef Doron Wong of Yunnan BBQ.

OWNER ERIKA CHOU AND CHEF DORON WONG RUN YUNNAN BBQ. Wong grew up

Epoch Times: What other family holiday traditions did you have? Mr. Wong: The end-of-the-year meal with the family is really important. The first meal of the new year is vegetarian. Don’t wash your hair on the first day! Ms. Chou: We would always wrap dumplings on the first day and the elders would give out “hong bao” [red envelopes] after we bid them happy New Year and blessed their health or business or whatever we could think of.

246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866

THOMAS IANNACCONE

Here’s how these New York chef–owners are celebrating the Chinese New Year

Epoch Times: What dishes does your family make for Chinese New Year? Doron Wong: Dried oyster with fat choy, poached chicken with ginger and scallion, roast pork, nian gao. Erika Chou: Steamed whole fish with lots of scallions, ginger, and cilantro on it. I always loved that sizzling sound when my mom poured hot oil on top to bring out the aromas of the ginger and scallion. For dessert, it would be black-sesame-filled tang yuan and traditional sweet nian gao that was lightly coated in egg, then pan-seared. As kids we would see who could flip the pieces over with our bare fingers.

• Fine dining experience inspired by the distinctive culinary-rich regions of Spain. • Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet. • Seasonal menu reflecting the bounty of fresh, local ingredients. • Exciting selection of Spanish wines, cavas, and cocktails.

Epoch Times: What other family holiday traditions did you have? Ms. Kang: As for New Year traditions, besides the all-known red envelope tradition, my families gather on my dad’s farm, where we have a feast of swan meat stew and whole lamb barbecue. Everything is raised and prepared and cooked right there on the farm.

I would always steal the just-fried pork before Grandma used it in her stew.

Epoch Times: If you were to dine out for Chinese New Year, where would you go? Ms. Kang: Assuming that I can’t pick my own restaurant, haha, I’d probably go to Mission Chinese Food or La Chine, where you know it is not original Chinese by any means, but it’ll be a nice experience. We never go out to eat on New Year’s Eve back home. If we do go out, might as well have something different.

Amelie Kang, owner, MaLa Project

(Hannah Cheng not pictured)

HANNAH CHENG IS CO!OWNER OF MIMI CHENG’S DUMPLINGS. Epoch Times: What dishes does your family make for Chinese New Year? Hannah Cheng: Our mom Mimi’s chicken and zucchini pan-fried dumplings, sautéed rice cakes, hot pot—all the good stuff. Epoch Times: What other family holiday traditions did you have? Ms. Cheng: We’d always clean the house to start the new year off with a fresh start. We would also call all our relatives around the world to wish them good health and prosperity. Epoch Times: If you were to dine out for Chinese New Year, where would you go? Ms. Cheng: We usually cook a big feast at home. If we were to go out, Fung Tu and Nom Wah are great options.

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D12

@EpochTaste

February 5–11, 2016 www.EpochTaste.com COURTESY OF BACCARAT HOTEL & RESIDENCES

Afternoon Tea Is a Glittering Affair at the Baccarat Hotel By Channaly Philipp | Epoch Times Staff The newest afternoon tea in town is a sparkly affair. At the Baccarat Hotel, the fine crystal creations that the brand is known for—from stunning chandeliers to tableware—provide a luxurious setting for tea. The Baccarat is also the only American hotel to feature renowned Mariage Frères teas. Tea sommelier Gabrielle Jammal, who is certified by the International Tea Masters Association, guides guests through tea selection. Her personal favorite is the Milky Blue, an oolong tea of exquisite subtlety and light floral quality. Another tea, the Mélange Rouge, is a silky smooth blend of red tea, red fruits, spices, and vanilla. It makes for an excellent match for the King Louis XV menu, which features delicate sweets including a raspberry éclair, red velvet macaroon, rose-scented madeleine, and tomato white-cheddar brioche ($65 with tea). The menu is named in honor of the French king who issued a decree to establish a glassworks factory in Baccarat, France, in 1764. The Prince of Wales menu is fitting for the gourmand, with savory selections such

Baccarat Hotel & Residences New York

Grand Salon 28 W. 53rd St. (between Fifth & Sixth avenues) baccarathotels.com Hours Afternoon tea by reservation at least 24 hours in advance Wednesday–Sunday 1:30 p.m.–3:30 p.m. as lobster salad with truffles on a buttered Parker House roll, deviled quail egg with sturgeon caviar and pickled onion on brioche, pineapple coconut Napoleon, a chocolate sacher torte, as well as delightfully buttery and warm scones with Devonshire cream and crabapple gelée ($80 with tea). There’s also the option of pairing the food menu with champagne—served, of course, in exquisitely crafted champagne flutes. A Valentine’s Day menu is also available on Feb. 13 and 14.

Like Some Heat With Your Sweet? Try Mexican-Spiced Brownies By Katie Workman

RECIPE

Mexican hot chocolate is a beloved beverage made from chocolate (no surprise there) combined with cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and I wanted to see how it would translate into another beloved treat, the good old American brownie. Again, it just plain worked. These brownies are on the fudgier side, which I happen to love. The kick from the spices—cayenne, cinnamon, and ancho chili powder—is at first subtle, then more pronounced, then fades. All of which means, of course, that you must go back and have another bite. And another. Don’t be tempted to substitute regular chili powder or chili spice blend. These spice mixes have additional spices in them they may work wonderfully in a beefy chili, but won’t bring anything to the party here, and will in fact confuse things. Buy pure ancho chili powder for this recipe, which is made from the ancho pepper. It has a mild, slightly smoky and somewhat fruity flavor. And be sure to keep it on hand to use for spicing up all kinds of Mexican dishes. It is no accident that this recipe makes a large pan. Valentine’s Day may be meant for couples, but these brownies are meant for sharing.

MEXICAN CHOCOLATE CHIP BROWNIES Prep & Cooking Time: 45 minutes Serves: 24 • 3 cups (18 ounces) semisweet chocolate chips, divided • 3/4 cup (1 1/2 sticks) unsalted butter • 1 3/4 cups sugar • 1 teaspoon vanilla extract • 4 large eggs • 1 1/2 cups all-purpose flour • 1/3 cup cocoa powder • 1 teaspoon baking powder • 1 teaspoon kosher salt • 1/4 teaspoon cinnamon • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ancho chili powder

DIRECTIONS Heat the oven to 350 F. Coat a 9-by13-inch metal baking pan with cooking spray.

From The Associated Press AP PHOTO/MATTHEW MEAD

In a medium saucepan over medium-low, melt 2 cups of the chocolate chips with the butter, stirring frequently. As soon as the mixture is smooth remove it from the heat. Stir in the sugar and vanilla, then beat in the eggs one at a time. While the chocolate is melting, in a medium bowl mix together the flour, cocoa powder, baking powder, salt, cinnamon, cayenne, and ancho chili powder. After beating the eggs into the chocolate mixture, stir in the flour mixture until well blended. Stir in the remaining chocolate chips. Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a wooden toothpick or skewer inserted at the center comes out clean. Cool completely in the pan on a wire rack. Cut into 24 squares.


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