Dine
Unwind
D1 March 20–26, 2015 ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
It’s almost as if James Bond had taken up cooking. Besides being the executive chef at Stanton Street Kitchen, Erik Blauberg also leads lavish culinary tours in places like Italy and New Zealand.
There’s a beer for every persuasion, from a bright and floral Reissdorf Kölsch to a heavyweight like New Holland Dragon’s Milk, with every nuance of gold, amber, and dark chocolate-brown in between.
From
Stanton St. with
Love
By Channaly Philipp Epoch Times Staff It’s easy to walk past Stanton Street Kitchen. It’s one of those blocks where nothing in particular draws the eye. Even outside, it isn’t all that well marked and should you try to press your forehead to the glass, vague darkness would meet your eyes. But if you love craft beer, stop in, for this undiscovered spot is a beer paradise. Inside, soaring ceilings, brick walls, and high-top tables—as well as warm hospitality—greet guests. And of course, there’s a bar, and a cellar downstairs, with a choice of beers large enough to serve a different beer nearly every day of the year. More than 300 bottled beers from around the world are on offer, not counting 24 seasonal draft beers on rotation. There’s a beer for every persuasion, from a bright and floral Reissdorf Kölsch to a heavyweight like New Holland Dragon’s Milk, with every nuance of gold, amber, and dark chocolatebrown in between. For the non-beer drinker, there are ciders as well as an extensive wine list at reasonable prices.
More than 300 bottled beers from around the world are on offer, not counting 24 seasonal draft beers on rotation.
See Stanton St. on D2 Sugar Pea Risotto With Cepes, Delicata Squash, and Pear Tomato.
12-Hour Cured Pork Belly With Frisée and Honeycrisp Apples.
Stanton Street Kitchen 178 Stanton St. 917-963-6000 StantonStreetKitchen.com Hours Sunday–Wednesday 5:30 p.m.–2 a.m. Thursday–Saturday 5:30 p.m.–4 a.m.
Dining
D2 March 20–26, 2015
www.TheEpochTimes.com
PanSeared Prawns With Creamy Cracked White Corn; Sugar Pea Risotto With Cepes, Delicata Squash, and Pear Tomato; and Pappardelle With Braised Oxtail.
From
Stanton St. with
Love
Stanton St. continued from D1 Pairing Food to Drink Executive chef Erik Blauberg prepares delectable bites to accompany the libations. Food is far from an afterthought here, as it can be when a place is mainly focused on the drinks. Blauberg, who has more than 20 years of culinary experience, has garnered numerous awards during his long career, and has cooked at restaurants including the 21 Club, American Renaissance, and the Ritz in London. He also leads lavish culinary adventures in places such as Italy (for truffle hunting in Umbria) and New Zealand (for
wines and Canterbury lamb). From these global travels he draws inspiration and ingredients for his creations. The aptly named “Beer & Wine Bites” section offers the comfort of grilled sourdough, with varied toppings, including an appetite-opening version with thin slices of black figs, goat cheese, and Spanish sherry ($9). The list of small and large dishes is not long, but the combinations of flavors are at once both comforting and add a little unexpected something to keep you on your toes. In a spinoff of a classic pork and apple combination, for example, the pork belly, cured
FINESSE
Ancient principles of Greek cuisine combined with modern techniques, yield a harmonious balance of flavors in every dish, at Nerai.
55 East 54th Street New York (646)844-2275 www.nerai.nyc
for 12 hours and meltingly tender, goes beautifully with frisée and warm slices of honeycrisp apples ($13). A risotto brings together the delicate flavors of cepe mushrooms, delicata squash, and pear tomato with the crunch of sugar peas. It straddles both the comfort of winter food and the promise of spring greenery ($14 for a small plate, $26 for a large plate). For something a little Southern, pan-seared prawns and creamy cracked white corn are combined to comforting effect. The grits are infused with a spicy kick, a good foil to the sweetness of the prawns ($16 for a small
Valrhona White Chocolate Mousse Parfait.
Dining
D3 March 20–26, 2015
www.TheEpochTimes.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Grilled Sourdough Bread With Black Figs and Goat Cheese.
West Village Presents ...
Duet Brasserie’s New Brunch Special Includes Mimosa, Bloody Mary, Raspberry Bellini, or Fresh Squeezed Juice & Coffee or Tea.
Inside, guests find soaring ceilings and an open kitchen.
Pre-fix Menu $24 • Sat - Sun 11am - 4pm Call (212) 255-5416 to reserve now
plate, $30 for a large plate). Blauberg also whips up a braised oxtail on pappardelle, with the oxtail’s sweet notes bordering on floral ($16 for a small plate, $28 for a large plate). For something a little heartier—though I didn’t try these— there are also steaks, roasted organic chicken, and as sousvide kaffir-infused lamb shank. If a sweet craving hits you while there, the desserts are tempting. I’d recommend the Valrhona white chocolate mousse parfait, eminently shareable ($9). There’s much here to be tried and shared, both in terms of drink and food. A Chef’s Feast tasting menu is a great way to try bites of everything and try off-the-menu seasonally inspired dishes.
37 Barrow Street, New York Follow us on Facebook and Instagram • DuetNy.com
.
Grilled Sourdough Bread With Quail Eggs and Hand-Cut Bacon.
BEER PICKS Wondering what beers to try at Stanton Street Kitchen? Here are some of its recommendations: Brasserie Des Franches-Montagnes’s Abbaye de Saint Bon-Chien 2012 This eccentric brewer started in wine, but has become the best brewer in Switzerland. The taste is smooth, red berry, vinous, cotton candy, sour cherry, tangy raspberry, caramel, touch of vinegar, and some alcohol with a dry, lightly tart finish. Brooklyn Brewery’s Hand & Seal This British-style barleywine is aged in bourbon barrels and celebrates Garrett Oliver’s 20th anniversary as Brooklyn Brewery’s brewmaster. Perennial/Prairie Beer’s Dual Artisanship A hoppy red Saison with a big, tropical
juiciness followed by a dry, funky finish. Kleinbrouwerij De Glazen Toren’s Saison D’Erpe-Mere It was designated as one of the top 25 beers in the world by Draft Magazine. A cloudy, pale yellow color with a white head. Lemon aroma, mild bitterness. Well-carbonated. Grimm Artisanal Ales’ Bees In The Trappe Bees In The Trappe is brewed with wildflower honey from Tremblay Apiaries in Van Etten, New York. A strong, complex beer that’s dry and refreshing on the palate. Almanac Beer Company’s India Pale Ale A West Coast hop bomb overflowing with hop flavors and aromas. Intense aromas of grapefruit and tangerine peel, pineapple, and pine trees. The finish has a clean bitterness and light saltine cracker note.
Ambassadors of Italian Culture and Cuisine. IN THE HEART OF MANHATTAN’S FLATIRON DISTRICT,
you can see it standing above the rest—Osteria del Principe, where the true culture of Italy is experienced in every bite. We don’t just serve Italian food, for 60 years we have been producing dry, cured hams, also called Prosciutto. Our Principe Prosciutto di San Daniele is sought after by customers around the globe for its outstanding quality.
You Will Love These Traditional Trieste Dishes
Soft Polenta with Asiago Cheese and Porcini Mushrooms Gulash Alla Triestina • Fettucine Al San Daniele • •
If you want to know if a restaurant is truly Italian, look for the OspitalitĂ Italiana Seal of Quality.
&
& PrincipeNYC.com %"# " ! $ ! !
Dining
D4 March 20–26, 2015
www.TheEpochTimes.com AROUND TOWN
MACARON DAY
“Acappella, The Best Italian Restaurant in New York City” ZAGAT 2010
Have your next event at Acappella 1 Hudson Street New York, NY 10013 212.240.0163
Acappella
Re s t a u r a n t
Acappella—Restaurant.com
Solera’s Spanish Food & Wine Pairing
Macarons.
Macaron Day
Rufino Lopez, of Solera Restaurant and Patrick Mata, of Ole Imports pair together their special collection of Spanish dishes and wine. They will be taking you on a culinary journey for the next few weeks...
Bakeries across Manhattan are coming together to raise awareness and fight hunger for City Harvest with these little temperamental delights. Participating locations will be handing out free macarons and encouraging donations. A portion of all macaron sales will be donated.
March 20, 10 a.m.–5 p.m., participating locations throughout NYC.
MacaronDayNYC.com
CINDY WETTER
53rd Street and 3rd Avenue 51th Street and Lexington Ave
(212) 644-1166 SoleraNy.com
Duck lovers rejoice. Slow Food NYC will be hosting Duck Duck Rye. Nine acclaimed chefs will be competing in an all-duck "quack" down where they will present the most culinary versatile duck dishes. Think of Duck Confit, Peking Duck, Duck Tacos, and Duck Ragu.
Coffee and Tea Festival.
Pairing 2 LOCAL, SEASONAL, MARKET FRESH FARE
Coffee and Tea Festival General Admission tickets $25; VIP $35.
The Coffee and Tea Festival will be celebrating its 10th anniversary with more than 60 exhibitors and 100 samples for your tasting pleasure. Pack your (coffee bean) bags and hop on the caffeine flight as your taste buds travel across the seven seas sampling award-winning coffees and teas.
RESTAURANT You will love our warm atmosphere and our expertly prepared menu. We pay the utmost attention to every detail of your visit. From the hand crafted cocktails and specialty wine list, to our thoughtfully planned, market fresh and in-season dishes. Every dish, every cocktail is prepared from scratch and every detail is carefully thought out. We are always happy to customize any of your dining requests.
Get a Taste of Don Draper’s World
March 23–29, participating restaurants in NYC. NYCGo.com
NEW! Chef ’s Seasonal Tasting Menu
CountyNyc.com
SlowFoodNYC.org
To celebrate the show’s last season, 34 top New York City restaurants will partake in Mad Men Dining Week. The 1960s-inspired prixfixe lunches include a two-course meal featuring an appetizer and an entrée, or entrée and a dessert. Both options are $19.69. There will be an option for a liquid lunch featuring two cocktails.
WE WELCOME YOU TO
34 East 20th Street
Arlington Club Burger.
212.677.7771
Compiled by Rowena Tsai, Epoch Times Staff
(btwn Park and Broadway)
March 22, 1 p.m.–3 p.m., 43 E. Seventh St. Tickets are $25.
March 21–22, 11:30 a.m.–5 p.m., Expo Center, 79 Franklin St., Brooklyn. CoffeeAndTeaFestival.com COURTESY OF ARLINGTON CLUB
Located in Flatiron New York City
Duck, Duck! Rye?
Dining
D5 March 20–26, 2015
www.TheEpochTimes.com OPENINGS
COURTESY OF GANSO YAKI
Yakitori.
Ganso Yaki Opens in Downtown Brooklyn Satisfy your Japanese street food cravings at Harris Salat and Tadashi Ono’s second restaurant, Ganso Yaki, in downtown Brooklyn. If your taste buds are feeling extra adventurous, try the yakitori with minced chicken, quail egg, and a “10,000-year glaze;” or the Tokyo-style soy-braised pork intestines. Of course, the extensive menu also offers more basic dishes like crab croquettes, Japanese-style fried chicken, and misocured hanger steak. There’s also a plethora of vegetables dishes, tempura, and three different takes on soba.
The concept of Ganso Yaki takes inspiration from alleyway shops, backstreet restaurants, pushcart vendors, and under-the-train-track mom-andpop joints of the old and rough Shitamachi neighborhood of Tokyo—where Ono grew up and discovered his love of street food.
Any Roast. Any Brew. Always the way you want it.
OUR COFFEE IS CRAFTED FROM
SEED-TO-CUP BRAZILIA CAFE
is an authentic seed-to-cup coffeehouse. Using coffee beans sourced from the company’s own Brazilian plantation in the tropical mountain slopes of the Sul de Minas region, Brazilia offers the highest quality coffee experience in New York City.
Ganso Yaki
515 Atlantic Ave. Brooklyn 646-927-0303 GansoNYC.com
Our Coffee Concierge can serve up a single cup using your choice of brewing method or a sampling of each Aeropress, Chemex, French Press or Hario Pourover.
COURTESY OF GREECOLOGIES
Try our amazing Açaí super-food bowls!
BRAZILIA CAFE Coffeehouse, Café and Marketplace Greecologies Greek Yogurt with preserves.
Get Your Greek Yogurt On at Nolita’s New Greecologies Greecologies is churning out handmade, authentic traditional Greek yogurt at its new shop in Nolita. Boasting both “strained” and “traditional” yogurts, the menu features savory and sweet takes on the age-old dish. There are made-to-order smoothies like Sour Cherry & Himalayan Salt and Carrot & Mint; and you can also top your yogurt with Greek salad ingredients like feta cheese and olive oil. Aside from the decadent goodness, Greecologies also carries artisanal products like organic strained tomatoes, honey, and made-in-Greece preserves in
684 BROADWAY, NY 10012 (646) 852-6348 BRAZILIACAFE.COM
Our specialty doesn’t stop with coffee. We have an exciting menu that will enliven your pallet! From the juice bar to the salad bar, our foods and desserts are meticulously planned and prepared.
flavors like Rose Petal, Strawberry, and Carrot. Greecologies will be serving coffee from Intelligentsia, offering a robust coffee program including butter coffee, which is a frothy blend of organic coffee, MCT oil, and housemate grass-fed whey butter. MCT oil is refined coconut oil.
Greecologies 379 Broome St. 212-941-0100 Greecologies.com
SOL Opens in Greenwich Village Restaurateur Ravi Derossi’s latest concept, SOL, the “Cuisine of the Sun,” recently opened in Greenwich Village. The restaurant is inspired by fishing villages throughout Spain and the Mediterranean. Executive chef Willy Ono (alum of Chez Moi, Noma, and Mugaritz) will regularly adjust SOL’s menu to offer a diverse selection of small plates, focusing on fresh seafood and in-season vegetables. The menu features raw selections like ceviche with live scallop, and seared big eye tuna; along with hot dishes like shrimp in garlic, and
baby squid served with squid ink and preserved lemon aioli. The wine list was curated by sommelier David Dong with Ono’s dishes in mind, and will exclusively feature wines from Spain and surrounding areas.
SOL
The freshest seafood, every day
127 1/2 Macdougal St. (at West Third Street) 212-598-1890 CocinaDelSol.nyc
Grab-and-Go El Vez Burrito Opens in Battery Park City El Vez, Stephen Starr’s Mexican eatery, is Battery Park City latest addition as it opens its casual offshoot, El Vez Burritos, for those craving a quick meal made with restaurantquality ingredients. The grab-and-go burrito bar will be offering specialty burritos like the Mission Style Burrito and Frito Pie with ground beef and Fritos. Similar to Chipotle, customers can also create their
own burrito starting with a base of flour tortilla, rice bowl, lettuce bowl, tortilla chips, or a threecheeses wrap. Proteins include carne asada, grilled chicken, and mushroom and kale. Toppings touch on flavors from around the world include burritomusts like salsa and guacamole; and the more unconventional like grilled scallion with lemon, crispy quinoa, and Napa cabbage kimchi.
Compiled by Rowena Tsai, Epoch Times Staff
Wash down the burrito with a margarita, Corona, or Mexican Coca-Cola. There will also be horchata and chocolate softservice ice cream with toppings like corn flakes, churro stars, sweet pumpkin seeds, and caramelized milk.
El Vez Burrito 259 Vesey St. 212-784-6584 ElVezNYC.com
O
wner, Jesus Martinez, who comes from the verdant province of Galicia in northwestern Spain, is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.
• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.
ALCALA
Restaurant
(212) 370-1866 246 E. 44th Street AlcalaRestaurant.com
Dining
D6 March 20–26, 2015
www.TheEpochTimes.com COURTESY OF THE SEA FIRE GRILL
GONE FISHIN’ Greek Food the way only Cyprus can make it If you’ve never had Cypriot food, come experience 26 years of an authentically family run restaurant famed for its mixture of Greek & Middle Eastern flavors.
Come try our Psaromezedes – Fish Meze HOT DISHES COLD APPETIZERS KYPRIAKI SALADA – CYPRUS SALAD SCORDALIA – GARLIC DIP TARAMA – RED CAVIAR DIP PANTZAROSALADA – BEET SALAD THALASSINOSALADA – SEAFOOD SALAD OCTAPODAKI SALADA – OCTOPUS SALAD PATATOSALADA – POTATO SALAD
14 DISHES FOR ONLY $24.95!*
OCTAPODAKI – OCTOPUS KALAMARI – GRILLED SQUID DIGANITO KALAMARI – FRIED SQUID MANITARIA YEMISTA – STUFFED MUSHROOMS GARIDES STA GARVOUNA – SHRIMP SOLOMOS – SALMON FILET PSARI FILETO – FILET OF FISH
ZENON TAVERNA
Madagascar Garlic Prawns.
By Nadia Ghattas Epoch Times Sta
4:7 *=*24*+4. *: 5.*; 5.A. =.0 5.A. *all prices are per person
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WE MAKE GREAT PIZZA YOU’LL MAKE GREAT FRIENDS We are the most social pizza place around, come hang out with us, we are open every day until 5 am! FOR MORE THAN 18 YEARS, East Village Pizza & Kebab has been serving the best Italian pizza, fine Italian dishes, remarkable kebabs and falafels in the East Village.
We make 40 different kind of pizza pies, you have to try them all!
Just a few blocks from Benjamin’s Steakhouse, its little sister, The Sea Fire Grill, was established two years ago in Midtown East. It serves modern American fare at much more reasonable prices than those in the same neighborhood. The sleek interior—a smart blend of sea and land—with tile floors, shimmering blue lighting, and mirrored accents, gives the space a modern edge while the main dining room takes cues from a classic steakhouse with dark wood floors, wainscoting, and a marble fireplace. The kitchen is under the helm of the talented executive chef Ted Pryor, an avid fisherman who has harbored an adoration for food since his childhood. He had the fortune to have lived in France at a young age. There he became enamored of French cuisine and technique and obtained his culinary degree from Ecole Ritz Escoffier in Paris. He later worked in renowned kitchens such as La Goulue, Les Halles, and Opia. But it is here at the Sea Fire
Grill that Pryor is finally able to freely express his love and knowledge of fish. Some of the dishes, while keeping the integrity of the ingredients, can lift the diner to a state of elation.
It is here at the Sea Fire Grill that executive chef Ted Pryor is finally able to freely express his love and knowledge of fish. Pryor remains loyal to basic culinary principles and crafts imaginative dishes with comforting flavors and blends ingredients with the goodness of the earth and that of the sea. “I’ve been a fisherman my whole life and have spent my
summers in Maine, Cape Cod, and Florida as I was growing up, which allowed me to get into the water and learn about fish firsthand,â€? he said. “I now have my own home in upstate New York and I dedicate a lot of time to fishing lake trout, which can be truly delicious.â€? A Mastery of Seafood The menu features dishes made with seasonal and fresh ingredients and, of course, the catch of the day. Like a magnet I was drawn to the hearty, smooth-as-silk and richly flavored Lobster Bisque flamed with sherry ($13). I was so satisfied and happy with it that I ignored my temptation to try the jumbo Crab Cake with red pepper coulis ($16) and the Steak Salad with my favorite aged Stilton cheese ($29). The unusual spread of smoked fish pâtĂŠ and mascarpone at the table was an original that I couldn’t seem to get enough of. My friend and I asked for seconds but we had to move on to the other surprising dishes that arrived. We shared the Shrimp Salad ($17) made with giant prawns. It was simply prepared, without COURTESY OF THE SEA FIRE GRILL
145 First Avenue (Corner of east 9th street) New York, NY 10003 DINE IN OR TAKE OUT, WE MAKE IT EASY FOR YOU TO ORDER. Order online at: www.EastVillagePizza.net or call us at 212-529-4545. Delivery is Fast & Free.
Classic Margherita Pizza
The Sea Fire Grill 158 E. 48th St. 212-935-3785 TheSeaFireGrill.com
Hours Lunch Monday–Friday 11:30 a.m.–4:00 p.m. Dinner Daily 4:00 p.m.–10:45 p.m.
the fuss—and addictive. These massive prawns had a firm yet tender texture with a smooth, sweet, and buttery flavor that demanded you just close your eyes and savor every bite. My friend finally decided to delve into the Organic Scottish Salmon ($29) with tiny French lentils and parsnips purÊe. This fish, meaty and flavorful, made a superb accompaniment to the delicate, fluffy, and light parsnip. The scallops were a perfect example of the chef’s mastery of seafood. The refined and delicate Pan Roasted Scallops delicately placed in a pond of beurre blanc dotted with caviar was elegant and heavenly. Scallops are more demanding to prepare than one would think. They require tender care and perfect execution. Yet these melted in the mouth, taking me back to the kitchen of my Parisian friend’s mother, an excellent French cook who would prepare the scallops we brought from the market that day. Some of the side dishes, like the very fresh Spinach Risotto and Roasted Mushrooms (each $8) are good choices. The dessert menu, a reflection of the season, is worth exploring as well. We shared the ginger cake, which I liked but my friend thought a bit dry. There is also an exciting selection of wine and cocktails to enjoy. Organic Scottish Salmon With French Lentils and Parsnip.
Arugula, Garlic & Sunny Side Eggs Pizza “the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...� ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. � PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.� CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
COURTESY OF THE SEA FIRE GRILL
The Sauces Make the Difference
BUILD YOUR OWN BURGER
At Joy Burger Bar, we are all about customizing your burger experience. With 3 burger sizes to choose from and 9 sauces to complement your toppings, you will always get what you want.
Craft Beer 2 Wine 2 Fresh Salads 2 Hand Cut Fries Catch the game on our 40� TVs 1567 Lexington Ave, New York # (212) 289-6222 # JoyBurgerBar.com
Executive chef Ted Pryor.
Dining
D7 March 20–26, 2015
www.TheEpochTimes.com ALL PHOTOS BY LUIS ANDRES HENAO/AP
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
Chilean Cuisine Goes Back to Its Roots
Organic veal, cooked in its own milk, garnished with an aromatic branch of dark-red elderberry called “sauco” at Borago restaurant in Santiago, Chile.
By Luis Andres Henao SANTIAGO, Chile—Chile is famous around the world for its wine, but until recently its food wasn’t known beyond its long borders. Now, several chefs in the South American country’s capital are revolutionizing Chilean cuisine one bite at a time. While some chefs are reawakening the ancestral dishes of the indigenous Mapuche and Rapa Nui, others are reimagining typical fare by experimenting with local ingredients, including edible flowers from places such as Patagonia and the snow-peaks of the Andes mountains. Foodies from around the world are increasingly traveling to Santiago to sample a halfdozen high-end restaurants. The city of 7 million has traditionally been known more for street food like steak sandwiches and hot dogs smeared with creamed avocado than fine dining. Typical Chilean foods are generally not spicy or prepared in exotic ways, and include empanadas, shellfish soups, and corn casseroles. “Chilean food was never as important as it is now,” said chef Rodolfo Guzman, whose Borago restaurant has been named in the Latin American section of the coveted San Pellegrino’s World’s Best Restaurant list. “We’ve developed in our kitchens all these foods that the Mapuche had been eating for hundreds of years.” Guzman opened Borago in 2007 after working in Spain’s Basque country at Mugaritz, among the world’s top-ranked restaurants. Since then, several sous chefs who worked at Borago have opened their own places.
So what changed? “Chile finally stopped looking outside and began looking at itself,” said Chilean food journalist Daniel Greve. “It’s a revolution of looking at your roots, at the indigenous, in what’s interesting about our mom’s and grandma’s cooking and wanting to recreate a landscape, an entire county.” At Peumayen restaurant, chef Juan Manuel Pena serves bite-size breads arranged geographically from Chile’s north to south. They include “poe” a plantain-based cake from the Rapa Nui, the inhabitants of Easter Island, the remote South Pacific territory Chile annexed in 1888. The exotic breads are followed by appetizers, including hen with an onion purée, mushrooms, and strawberries, horse meat, and bass with a seaweed salad in white wine. “A few years back we were still arguing among chefs about what makes a Chilean flavor? What is Chilean gastronomy?” said Pena, an Argentine who’s lived in Chile for the past decade. “But it’s been settled now. We took a step forward.” At Carlo Cocina Mercado Gourmet, that has meant reinventing how traditional staples are served, such as arranging bits of ceviche or a little “tomatican”—a sautée of tomato, corn, and onion—in individual portions. The gourmet marketstyle restaurant also sells local products such as bottled water from Patagonia and olives from the Atacama Desert. “For a long time, Chile showed itself in terms of products” like wine and olive oil, said Carlo Von Muhlenbrock, a Chilean chef who owns the restaurant and hosts a radio and TV show
about local cuisine. “But Chile is now taking risks.” Dishes at Borago include grilled conger eel served alongside a purée cooked over a sea rock and dipped inside a brown, soy-like tasting broth from the roots of “cochayuyo,” a Chilean seaweed. A traditional stew known as a “chupe,” which usually uses seafood, in this case is made with forest mushrooms and decorated with thin leaves of crunchy wild plants that feel like insect wings to the bite. “I didn’t know anything about Chilean cuisine, but I liked Borago so much that I ate there two nights in a row,” said Brandon Hensinger, a 33-year-old foodie from Philadelphia who has a goal to try all of Latin America’s best restaurants. Latin American cuisine has gained respect globally thanks to culinary maestros like Peru’s Gastón Acurio, who has opened more than a dozen restaurants worldwide, including the Astrid & Gastón
franchise. Now, Chile is starting to appear on the world’s gastronomical radar. The ingredients in the evolving dishes are as wide-ranging as Chile’s geography. They include fresh olives grown in some of the world’s driest deserts in the far north to “merquen,” a blend of smoked red chilies and coriander seeds native to the southern region of Araucania that the Mapuche claim as their ancestral territory. While the Santiago-based chefs are successfully raising the profile of Chilean cuisine outside the country, the government needs to promote their efforts at home as well, said Maria Canabal, a Paris-based food writer. “It’s an isolated phenomenon because most of the country’s restaurants are not haute cuisine, or don’t offer indigenous products,” said Canabal. “I just hope (the phenomenon) inspires others to do the same.” From The Associated Press
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
A Turkish Feast You’ll Always Remember
Authentic Mediterranean Turkish Cuisine 2 Delicious Specialty Kebabs & Pides 2 Zucchini Pancakes 2 Decadent Homemade Specialties and Desserts 2 Catering Available
Seven’s Mediterranean Turkish Grill Rating on Trip Advisor Rating on Open Table
158 West 72nd St. NY (212) 724-4700
MEDITERRANEAN TURKISH GRILL
www.SevenTurkishGrillNYC.com
Conger, rabbit and horse at Peumayen restaurant, cooked by chef Juan Manuel Pena, in Santiago, Chile.
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 Wall Street Journal, Good Day New York, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave,
Chef Juan Manuel Pena holds a wooden board of bite-sized breads arranged geographically from Chile’s north to south.
Servings of Patagonian lamb on top of a tomato and onion sauté, ribs, octopus and salmon ceviches, quinoa, sweet onions, and other entrees served in tapas-like portions at the Carlo Cocina Mercado Gourmet in Santiago, Chile.
(off SW corner of 31st St)
New York, NY 10001 (212)594-8939
Awarded
One of the 10
BEST PIZZAS IN NYC
*Slice Harvester 2011, selected for the plain slice.
Dining
D8 March 20–26, 2015
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barbecue
miss KOREA
Experience Firsthand the Romantic Life of Korean Dynasty
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10 IDEAS
for Turning Toast Into Something Exciting We’re not entirely sure what the difference is between a classic open-faced sandwich and the suddenly hip world of toast with toppings. Then again, maybe it doesn’t much matter. A thick slab of lightly toasted good quality bread topped with delicious ingredients is an almost unbeatable comfort food no matter what you call it. Maybe it’s because it reminds us of when we were children and Mom would make toast for breakfast or to have in bed when we were sick. Or maybe it reminds us of late night snacks in college. Call it what you will, eat it when you will. No matter what, gussied up toast can be a great indulgence. Humble toast doesn’t have to be so humble. Here are 10 ways to mix up your toast routine, from super simple to almost a sandwich. Having a party? Make miniature versions and serve as appetizers. Spread multigrain toast with lime marmalade, and then sprinkle with crumbled blue cheese and cracked black pepper.
RICOTTABROCCOLI RAAB
CASHEW-SPROUTS 212-594-4963 && "% $ "
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212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.)
HAWAIIAN
Spread a toasted sweet roll or English muffin with pineapple or mango jam. Top with sliced ham, roasted red peppers, and crumbled bacon.
AVOCADO-WALNUT
Stir 2 tablespoons chopped fresh tarragon and 1 teaspoon lemon zest into 2 tablespoons softened cream cheese. Spread over toasted rye and top with thinly sliced cooked beets. Sprinkle with toasted caraway seeds.
Stir together 1 tablespoon softened butter with 1 tablespoon tomato paste and 1 teaspoon capers. Spread over ciabatta toast, and then top with shredded salami and torn fresh basil.
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus on sushi and excel at the one thing that mattered most.
Slice a baguette in half lengthwise. Spread each piece with pesto. Top each with shredded rotisserie chicken, lemon zest, and fresh mozzarella. Broil until golden and melted, 2 to 3 minutes.
DATES AND GOAT
TOMATO BUTTER AND SALAMI
T
PESTO CHICKEN
Quarter a handful of Brussels sprouts and toss with olive oil. Pan-fry in a skillet until just tender. Spread a piece of toasted pumpernickel bread with cashew butter, and then top with the warm sprouts and a sprinkle of Romano cheese. Top toasted herbed bread with slices of avocado. Drizzle with honey, and then top with fresh chives and toasted walnuts.
Obsessive Attention to Detail
Hawaiian toast.
BLUE LIME
SautĂŠ chopped broccoli raab in a little olive oil until tender, 2 to 4 minutes. Spread wholemilk ricotta over toasted sourdough bread. Spoon the broccoli raab over the ricotta, then sprinkle with coarse salt and red pepper flakes.
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ALL PHOTOS BY AP PHOTO/MATTHEW MEAD
By Alison Ladman
Tomato butter and salami toast.
Over three decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like.
Tarragon-beet toast.
Spread soft goat cheese over toasted multigrain bread, then drizzle with toasted pumpkin seed oil and top with chopped dates, black pepper, and orange zest.
TARRAGON-BEET
ANCHOVY AND BRIE
Lay slices of brie over toasted brioche. Top with anchovy fillets and sprinkle with toasted pumpkin seeds and balsamic glaze. From The Associated Press
Taste Asia
D9 March 20–26, 2015
www.TheEpochTimes.com
Finding My Korean Mother Learning the secrets of Korean cooking By Channaly Philipp Epoch Times Staff There are cooking secrets that can only be learned at your mother’s knee, among pots and pans and kitchen messes. But not everyone gets to learn those. As a child, whenever Lisa Gross showed interest in helping in the kitchen, her Korean grandmother, who lived with her family, would say: “Don’t worry about cooking. You should go and study, that’s more important.” Her own mother had been in the same situation. After college, Gross found herself yearning to cook Korean food—dishes that her grandmother used to make: for example, kimchi, japchae, and doenjang guk (a Korean version of miso soup). But by that time, her grandmother had passed away, and so she turned to cookbook recipes. But nothing tasted quite the same as her grandmother’s dishes. “It was good, but it always seemed like something was missing, some ingredient or step or technique or trick, those are the kinds of things you have to learn from a person, that you can’t learn from a recipe,” she said. She found herself thinking: “Wouldn’t it be great if there was a Korean grandmother that I could
It’s a culinary experience as well as a cultural one.
learn from, learn her recipes, cook with her in her own kitchen. And then I started to have this fantasy, wouldn’t it be amazing if there were ‘grandmothers’ from all over the world who I could learn their family recipes from, and cook in their kitchens.” That was the beginning of The League of Kitchens, which now offers cooking workshops with immigrants in the intimate setting of their own homes. And that means going where the instructors are, from Bay Ridge, Brooklyn, for Lebanese cooking to Bayside, Queens, for Korean cooking. It’s a culinary experience as well as a cultural one. At instructor Sunny Kim’s house, earthen jars of homemade soy sauce sit on the front porch, while in the backyard, crocks of kimchi are buried in the ground, amid the garden, where about 20 types of vegetables and various fruit trees like plum, apple, and cherry grow. For Koreans, the connection between food and health is paramount, said Gross. “My mom is always calling up, ‘Lisa, I read in a Korean newspaper that carrots are really good for you. Bruce Lee ate a lot of carrots, so I’m going to try to eat more carrots.’” At Kim’s house, I’m offered ginseng tea on arrival, along with a delicious, healthy snack made of grains of her own making. For japchae, a dish of sweet potato noodles with vegetables and eggs, restaurants ordinarily use four or five vegetables. Sunny’s version has about 10 vegetables, each cooked separately to maintain color and taste. “One thing I learned from all our instructors is that for so many of these cuisines, to really cook them prop-
erly and to their fullest expression, they are time-consuming and laborintensive. So you know at a restaurant, they’re not going to cook all the different vegetables for japchae separately, they’re not going to put in 10 items that increase the cost. They’re going to do five and cook them in the same pan because most people can’t tell the difference, and it’s a lot quicker and cheaper for them,” said Gross. Traditionally, Kim said, the Korean diet is seasonal and consists of 80 percent vegetables. Whenever she prepares a meal there are no less than three types of vegetables on the table, varying in color, texture, and taste. Kim encouraged us students to try our hand at making vegetable pajeons. Hers are beautiful, with alternating strips of red and yellow bell peppers, green scallions, held together by a touch of egg. We each approached flipping the pancakes like novices who learn to flip crepes—not so much making them airborne as using a spatula and a hand to turn them over. I’m a complete wimp when it comes to handling hot foods with my bare hands, but got over it. This is where the group started bonding too, caught in the anxiety to see if each of our pancakes will hold together and survive the flip. There’s no substitute for hands-on learning—and being corrected along the way. For these five and a half hours, Kim has effectively become the Korean mother that neither of the five of us ever had, dispensing culinary and health advice, and telling tales of Korean foragers caught in the act in state parks. In the end, the feast is delicious. After five hours, we’ve eaten and drunk our way not only through ginseng tea; Korean sweets; dumplings; pajeons, served with vinegar and
ALL PHOTOS COURTESY OF THE LEAGUE OF KITCHENS
League of Kitchens founder Lisa Gross.
Cooking instructor Sunny Kim.
Kim’s homemade soy sauce (from a recipe she’s perfected over three years); and chapjae, but also watercress namul, chwi namul (mountain
vegetables), her homemade white kimchi, and clementines. Maybe just as nourishing as the food is the newfound fellowship, between people who made and broke bread together. Kim, who also juggles a full-time job as executive director of the Korean American Community Center of New York, was compelled to share her knowledge. “Sharing and serving my community is very important to me. Some Korean women don’t like to give their recipes to others. I believe that God blessed me and that if I don’t share what I have, my shoulders will have a burden,” she said.
WORKSHOPS The League of Kitchens offers cooking workshops throughout New York City. It offers both immersion workshops and “Taste of” workshops including cooking instruction, a meal, and a booklet of recipes. Prices range $95–$149. Workshops are currently offered in Afghan, Argentinian, Bengali, Korean, Greek, Indian, Lebanese, and Trinadadian cooking. For more information, see LeagueOfKitchens.com
The workshops are intimate, with no more than six students.
OUR PURPOSE: TO SATISFY THE PURISTS TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
Taste Asia
D10 March 20–26, 2015
www.TheEpochTimes.com QUANTHEM/ISTOCK/THINKSTOCK
Miyazaki Super Prime Wagyu Beef $120.00
The Magic of
Authentic Japanese food served with a touch of class
W
hen you taste the Japanese food at Momokawa you will know it is the real thing. Each single ingredient and each tiny detail ensures the most authentic experience. Momakawa—A genuine taste of Japan!
MATCHA
Momokawa Prix Fixe Menu Small Course
(service for two or more) eti er kin s of ashimi hoi e of ukiyaki or ha u ha u aut meals ooke at the ta le essert
$45/per person
Awabi Shabu-shabu
tra itional a anese a eti ers kin s of ashimi rille ish an a simmere ish essert
By Rowena Tsai Epoch Times Staff
$60/per person
Sake and Wine
Ask about our sake tastings.
Momokawa serves some of the finest quality sake and wine, paired especially for the dishes. Try our seasonal sake (draft), premium sake, all season sake (hot or cold) as well as white or red wines.
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
Katsu & Sake
Discover a Hidden Gem in K-Town Signature dishes you won’t find in other Japanese restaurants
If you haven’t already hopped onto the matcha train, you should consider getting onboard. Matcha is high in antioxidants, boosts memory and concentration, increases energy levels, enhances calm, and helps detox the body. Not convinced yet? It has a pretty amazing fullbodied, vegetal, umami taste followed by lingering sweetness. Origins In Japanese, “ma” means powder and “cha” means tea. As closely linked as matcha is with Japan, the vibrant green powder actually dates back to the Song Dynasty in China. According to ZenMatchaTea. net, Eisai, a Zen monk, traveled to Japan in 1191, and planted green tea seeds in a Kyoto temple. He was the first to grind and consume tea in powder form. As matcha and Zen became intertwined, the era of exquisite tea ceremonies began. The tea ceremonies are
intended to celebrate the profound beauty in simple, and oftentimes seemingly mundane things, to awaken participants to the here and the now, and to find extraordinary in the ordinary. Less about the act of simply drinking tea, and more about a holistic spiritual experience, the Japanese tea ceremony is taken with extreme seriousness. With strict ceremonial procedures and elaborate hand movements, it is common for hosts to prepare and practice extensively for the event. The Japanese tea ceremony starts with the host gracefully cleaning the tea bowl, the tea scoop, and the tea whisk. The bowl is usually ceramic, and the tea scoop and whisk made of bamboo. Matcha powder is scooped into the tea bowl, hot water is ladled, and the mixture is whisked into a thin paste. If needed, more water is added for a less concentrated tea. Making Matcha Matcha is made from green tea leaves that are shade grown for about three weeks prior to the spring harvest. According to
Pork Katsu
Ippodo Tea Company’s website, the purpose of this ancient technique is to slow the rate of photosynthesis, which increases the level of amino acids responsible for the rich flavor of matcha. As the leaves are shaded, the leaves grow darker and develop into Gyokuro leaves. As with all leafy greens, the darker the leaves, the higher the chlorophyll content, and the greater the health benefits. The leaves are dried and grounded into fine powder. Although traditional matcha is only served with hot water, the green powder has been introduced to many modern recipes for its unique flavor and boasts of health benefits. Add hot water and warm coconut milk with matcha for a latte. Blend matcha with frozen bananas, vanilla beans, and almond milk for a smoothie. Scoop a spoonful of matcha into your pancake, cookie, or cake mix. The possibilities are endless. For a healthier take on notorious desserts, try this vegan, dairy-free, and gluten free green tea ice cream recipe.
SAMIRA BOUAOU/EPOCH TIMES
RECIPE
Green Tea Ice Cream ; 6 Medjool dates, pitted and chopped ; 1 1/2 cups unsweetened milk substitute (almond, soy, coconut) ; 1 1/2 cups original soy or nondairy creamer ; 2 tablespoons matcha green tea powder Soak dates and chill ingredients for 4 hours. Place dates, milk, creamer, and matcha green tea powder into blender. Blend until smooth. Chill mixture in refrigerator for about 2 hours. Pour mixture into ice cream maker and process until frozen. Serve immediately. (Recipe from “Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan” by Dr. Joanne Mumola Williams) SAMIRA BOUAOU/EPOCH TIMES
An exceptional dish, reserved for special occasions across Japan. Try this amazing Pork Katsu at HanaMichi. Our unique preparation not only highlights pork, but also chicken, beef and vegetables! A dish worth gathering for!
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INSPIRED ASIAN FUSION CUISINE
Chicken Ginger Kebabs at Savoury.
Chef Lala Sharma’s Chicken Ginger Kebabs RECIPE
By Channaly Philipp Epoch Times Staff At Savoury, on the Upper West Side, chef Lala Sharma makes chicken ginger kebabs—rather unassuming-looking skewered pieces of chicken breast. But take one bite and the kebabs reveal themselves to be moist, tender, and delicious. At the restaurant, these Punjabi kebabs are marinated with ginger, herbs, and spices, and cooked in the tandoor oven at a high heat. Cream cheese adds a creamy texture, and blends well with the Indian spices, Lala said.
; 2 tablespoons yogurt
Chicken Ginger Kebabs
; 1 teaspoon oil (chef uses olive oil)
Makes 2–4 servings
*Ginger-garlic paste can be made by blending both ingredients in a blender. Use about equal amounts of both, though chef Sharma recommends using a touch less garlic so it doesn’t overpower the dish.
; 1 1/2 pounds boneless chicken ; 1 teaspoon cardamom powder ; 1 tablespoon ginger-garlic paste* ; 1 teaspoon red chili powder ; 1 green chili ; 1 tablespoon coriander leaves (cilantro) ; 1 tablespoon cream cheese
Salt to taste
Preheat the oven to 480 degree F. In a bowl, mix the chicken with salt, pepper, cardamom powder, and set this aside for 10 minutes. In a blender, add yogurt, ginger garlic paste, cream cheese,
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Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %
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Place chicken on a foil lined baking tray and put in preheated oven for 10 minutes. After 10 minutes turn the oven to broil mode and cook for 15 to 20 minutes by keeping the tray close to the grill. Turn the chicken over once so the other side also gets broiled. Remove the chicken from the oven. Cut a piece of chicken to check whether it is cooked. If not, put it back in the oven for 5 more minutes.
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green chili, and coriander leaves, and blend well. Pour this marinate over the chicken. Mix well. Drizzle oil over it and let it marinate for 15 minutes.
Try our amazing Dancing Eel Roll!
Healthy Natural
nique Try our U ils! ta ck o C every
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.
Chef Lala Sharma.
Unbeatable Lunch Specials starting at only $9.00! (Comes with Soup and Salad.)
Japanese Bistro & Sushi Bar
525 6th Ave (212) 255-9981
Taste Asia
D11 March 20–26, 2015
www.TheEpochTimes.com CICI’S FOOD PARADISE
Contemporary Thai street food
MAKING SHOYU RAMEN —With 12 Hours of Love and Patience
ALL PHOTOS BY BENJAMIN CHASTEEN/EPOCH TIMES
By CiCi Li When I was a child growing up in Thailand, lights off at home was at midnight. Everyone went to bed, and everything went silent— or almost. In the background, you still heard the chirping sound of crickets, mosquitoes flying by, and the sound of the fan moving back and forth. Quietly, I would then get up and sneak into the living room. I had the whole room to myself, and that’s when the party started. I would switch on the Cartoon Network (in Thai, of course), at the lowest volume possible. No party is complete without food, so I would make myself a bowl of instant ramen noodle soup. I’d crack an egg on top of the noodles, put the bowl in a microwave for two minutes, and there was my guilty pleasure. My face would be swollen the next morning because of the prodigious amounts of salt I’d had right before going to sleep, but I thought it was all worth it. The kind of instant ramen that I was crazy about in Thailand was called Mama. It comes in many flavors, and my favorite is the tom yum one. Each package is a portion for one. Conveniently, you can cook it with boiling water, in a microwave, or boil it in a pot. Japanese Ramen It was only after moving to
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BANGKOK
STREET FARE
Heaven for Food Lovers Yaowarat is one of Bangkok’s oldest neighborhoods, founded by East Asian traders in Siam over 200 years ago. It is a heaven for food lovers, blending the centuries old Thai and East Asian influences in an eclectic mix of street vendor cuisine. Experience the authentic taste of Bangkok street fare, at Sookk.
CiCi Li at Rai Rai Ken in the East Village.
the United States that I found out about Japanese ramen. Nearly every region in Japan has its own variation, and one of my favorite types is shoyu ramen. So I went to Rai Rai Ken in the East Village to learn the secret recipe for shoyu ramen from an old friend. Yo Katsuse, the manager at Rai Rai Ken, said, “To create a good balanced bowl of ramen, it needs five elements: tare sauce, broth, fat, noodles, and toppings,� Katsuse is over 6 feet tall and could easily pass for a giant in the east. While teaching me how to make shoyu ramen, he bent down, with a humble
manner and a bright smile on his face. 12-Hour Ramen It takes 12 hours to prepare a bowl of shoyu ramen at Rai Rai Ken. It was certainly the most comprehensive ramen I’ve made so far, considering it used to take me only two minutes to nuke a bowl of instant ramen. I’ve come to the realization that in order to make a perfect bowl of shoyu ramen, every step is important, from making the tare sauce, roast pork belly, boiling the broth, to massaging and cooking the noodles. I’ve adjusted the original recipe
to be more user-friendly. You can find the ingredients at any Japanese supermarket. This recipe makes an unforgettable bowl of shoyu ramen. I don’t just say that because I helped to cook it, but because I’ve realized how much patience and love one needs in order to make it. So how was it? The ramen was springy and cooked to perfection. The broth was tangy, salty, and savory. It was full of of umani and yet still fairly light on the palate. I’m sure that even if I had it as my midnight snack, it wouldn’t leave me with a swollen face the next morning. Happy cooking and eating!
RECIPE
Shoyu Ramen Makes 4 servings = 4 bags of fresh ramen noodles = 1 pound pork belly for chashu roast pork = 2 eggs = 1 ounce spinach = 1 ounce menma bamboo shoot = 1 ounce naruto fish cake, sliced = 1 ounce scallion, chopped Tare Sauce = 4 cups soy sauce = 2 tablespoons sake = 2 tablespoons mirin rice wine = 2 pieces dried bonito = 1 tablespoon sugar = 1/2 tablespoon garlic, crushed = 1/2 tablespoon ginger, crushed = 1 piece dried seaweed, each about 3 inches wide by 5 inches long = 2 whole scallion stalks Chicken Broth = 1 pound chicken bones or a whole chicken with chicken feet (optional) = 2 ounces ginger, sliced = 5 pieces dried seaweed, each
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about 3 inches wide by 5 inches long = 2 tablespoons dried shrimp = 2 tablespoons dried scallops For the Tare Sauce: In a pot, combine soy sauce, sake, mirin rice wine, dried bonito, sugar, garlic, ginger, seaweed, scallions, and boil for 10 minutes. Then cover and chill. For the Pork Belly: Cut o the skin, and roll it up lengthwise, with the outer side facing out. Use butcher’s twine to tightly secure the pork belly at 3/4-inch intervals. Then add 6 tablespoons of oil in a pan, sear pork belly over a high heat. Turn it over and sear until every side is browned, about 8 minutes. Then add 6 cups of water to the pork and boil it at a medium high heat for about 1 hour until the pork belly is tender and reaches 180 degrees. Remove the pork belly from the stock and let cool. Once it’s cool, slice it across the grain, about 1/3-inch thick slices and brush the pieces with tare sauce. For the Chicken Broth: To a quart of water add the chicken bones, ginger, dried seaweed, dried shrimp, and dried scallops. Bring to a boil, then reduce the heat and simmer for 3 hours. To Cook the Eggs: Bring a medium pot of water to
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
a boil. Add the eggs and boil for 7 minutes. Drain the eggs and flush with cold water to stop them from cooking. After they are cool, peel them and marinate in the tare sauce for 15 minutes. Then cut them into halves, and set aside. To Cook the Other Toppings: Blanch the spinach, menma bamboo shoot, and naruto fish cake in hot water for about 30 seconds.
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To Cook the Noodles: Bring a medium pot of water to a boil. Massage the noodles with your hands to refresh them, then cook them for 2 to 5 minutes until al dente. Drain all the hot water.
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To Assemble: Add 1 cup of chicken broth into each bowl, add 3 tablespoons of tare sauce to each bowl, and divide the noodles into the 4 bowls. Place the eggs, chashu roasted pork, and other toppings into the soup bowls top with the scallions. Recipe adapted from Rai Rai Ken, 210 E. 10th St., East Village CiCi Li is the presenter of “CiCi’s Food Paradise� on NTD Television. She’s also a television producer, food writer, and chef trainee. Join her on her adventure and discover the endless wonders of “Food Paradise� at CiCiLi.tv
WE HAVE A SAYING AT OUR RESTAURANT:
EAT MEAT LIKE YOU EAT BREAD.
JONGRO IS KOREAN BBQ. Koreatown 22 W. 32nd St. 2nd Floor New York, NY 212-473-2233 Hours: Sunday - Thursday 11:30 am ~ 2:00 am Friday - Saturday 11:30 am ~ 4:00 am Shoyu ramen with soy sauce, chicken broth, chashu (pork belly), egg, fish cake, bamboo shoots, and seaweed. CiCi Li massaging fresh ramen.
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D12
Epoch Times, March 20–26, 2015
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