D1 June 12–18, 2015
Shrimp Dumplings With Lobster and Shiitake Mushroom Sauce.
EpochTaste.com Beef Satay.
Tempura Bass Steamed Buns With Crispy Herbs and Peanuts.
Spice Market
How to Leave New York Without Leaving By Channaly Philipp | Epoch Times Staff SAMIRA BOUAOU/EPOCH TIMES
t’s almost impossible to not feel transported at Spice Market. Maybe that’s because of the 300 artifacts from South and Southeast Asia that adorn the restaurant: teak arches, antique portals from temples, and wooden carvings from South and southeast Asia.
High ceilings and dark furnishings recall large houses in Southeast Asia, which no matter how oppressive the heat outside, retained their cool inside. Open since 2004, the restaurant, inspired by the travels of chef Jean-Georges Vongerichten, is an escape for the senses as well as the taste buds.
Spice Market
Hours 403 W. 13th St. Lunch & Dinner (at Ninth Avenue) Sunday–Wednesday 212-675-2322 11:30 a.m.–midnight SpiceMarketNewYork.com Thursday–Saturday 11:30 a.m.–midnight
See Spice Market on D10
Eat Vote Win
Cast your votes in the Best Asian NYC Restaurants Contest! Winners will be announced at the Times Square Asian Food Fest, June 26 & 27.
Eat at the city’s top Asian restaurants participating in the Best Asian NYC Restaurants Contest. Discover hundreds of participating restaurants on www.BestAsian.nyc
Vote for your favorite Asian restaurants in dozens of categories, from the Best Tikka Masala or Best Sushi, to the Best Vietnamese or Best Drink Menu.
Win round trip business class tickets to Asia, an Apple Watch, dinner for 10 with Chef Anthony Ricco at Spice Market, and more! When you vote, you’re automatically entered to win. See www.BestAsian.nyc for prize and contest details.
Vote Daily From June 1 to 20
Vote Online at BestAsian.nyc
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Chefs Weigh In on the Future of Food at Cheftopia By Rowena Tsai | Epoch Times Staff If the future of food consists of Daniel Boulud’s Poulet aux Morilles (chicken with morels), Masaharu Morimoto’s Spicy Cold Ramen, Markus Glocker’s Octopus Pastrami, then the future is looking delicious. On Monday, June 8, nearly 50 of the world’s top chefs gathered at Rockefeller Center for the 30th Annual Chef’s Tribute to Citymealson-Wheels, presenting their takes on the food trends of tomorrow. So what exactly does the future of food hold? “The future of food? It’s right here in this room,” said chef Charlie Palmer. Indeed it was. We collected chefs’ thoughts and insights from interviews at the event and from the Citymeals-on-Wheels Cheftopia journal. Chefs touched on the quality of ingredients, going back to the tradition of using old techniques and flavor combinations in a more modern way. And, of course, the farm-to-table movement.
The future of food? It’s right here in this room. Charlie Palmer, chef, Aureole
used, but it’s what we should do. Real farmto-table is food grown here. ... Lots of people are buying flown-in produce from a farm and calling it ‘farm-to-table.’” Larry Forgione (The Conservatory for American Food Studies) The most memorable food trend in the past 30 years, as written in the Cheftopia journal, is “the continuation and growth of the farm-totable movement starting from the late ‘70s.” The Next Big Food Trend
Fermented Green Chili Risotto: vegetable bouquet and wild sprouts from Jean-Georges.
Nobu Matsuhisa (Nobu) “White truffle. Especially white truffle from the end of September to November/December.”
Joachim Splichal (Patina Restaurant) “Food in tubes.”
Bill Telepan (Telepan) “Pierogies!”
Rob Newton (Nightingale 9) “Vegetarianism.”
Stephan Pyles (Stephan Pyles, Dallas) “Peruvian cuisine has yet to see its full heyday.”
Marc Forgione (Restaurant Marc Forgione, American Cut, Khe-yo) “People going out of their comfort zone to try and taste different things.”
Antonio Prontelli (Rock Center Café) “Using secondary cuts of meat as well as sustainability.”
On Quality Ingredients Daniel Boulud (Café Boulud) “The future of food is better ingredients. Trustability from where they’re from, where they’re raised, and if they’re ethically raised.” Why? “Because that’s what I was raised on.” Charlie Palmer (Aureole) “What I preach to my chefs as the number one constant is ingredients. Ingredient-driven menus. Not fads.”
ALL PHOTOS BY JAN JEKIELEK/EPOCH TIMES
Octavio Becerra (STATE Grill and Bar) “Chef-driven street food.”
Eli Kulp (Fork Restaurant | High Street on Hudson, Philadelphia) “A movement to fermentation for flavor and health.”
Michael Gabriel (The Sea Grill) “Unprocessed fast foods.”
Ari Taymor (Alma, Los Angeles) “I’m not interested in trends.”
Richard Diamonte (Metropolitan Opera House & The Grand Tier Restaurant) “More casual restaurants from fine dining chefs.”
Masaharu Morimoto (Morimoto) “I don’t care about the future of food. I care most about today.”
Bill Telepan (Telepan) “Chefs can set an example by committing to products that are fresh, raised sustainability, and support the future growth of our nation’s children.” Gregory Brainin (Jean-Georges) “It’ll be more about product, less about chef ... like this fermented green chili risotto with only four ingredients. It couldn’t be more simple and natural.” Revisiting What Is Traditional Markus Glocker (Bâtard) “It’s slightly going back to the traditional way of eating and dining,” Glocker said in terms of the use of old techniques. While he believes that “tasting menus are always going to be relevant,” people are starting to take charge of what they eat, as “they want the freedom to be able to pick and choose.”
Poulet aux Morilles, Peas à la Française from Café Boulud.
Bobby Flay (Gato) “What’s old is new again!” Larry Forgione (The Conservatory for American Food Studies) The next big food trend will be “getting back to past values in everything food related,” as Forgione noted in the Cheftopia journal.
Managing Editor:
Channaly Philipp
Creative Director:
Rob Counts
Director of Marketing:
Jan Jekielek
Director of Audience Development:
Seth Holehouse
Editor: Social Media Editor:
Orysia McCabe Rowena Tsai
Senior Designer:
Luba Pishchik
Photographers:
Samira Bouaou
Farm-to-Table
Benjamin Chasteen Web Designer:
Aaron Bludorn (Café Boulud) As noted in the Cheftopia journal, Bludorn believes that “the farm-to-table movement has been an industry wake-up call ... we are accountable as chefs to buy better products.” Charlie Palmer (Aureole) “I hate the term because it’s misused and over-
Advertising Director:
Luís Fernando Novaes Jimmy Xie
Talk to us: EpochTaste@EpochTimes.com Chefs at Cheftopia 2015.
SUBLIME
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
Advertising Inquiries: AdvertiseNow@EpochTimes.com
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Simit & Smith Offers Turkish Bagels If you find classic bagels and pretzels too uneSimit and Smith ventful with the same monotonous consistency, Upper West Side freshly made simits, better known in NYC as 124 W. 72nd St. (between Amsterdam the Turkish bagels, are the business at Simit and Columbus avenues) and Smith. 212-496-6605 So what exactly is a simit? Think of a circular pretzel with a crunchy exterior and fluffMidtown ier, bagel-like interior, but crusted with ses1400 Broadway ame seeds. The juxtaposition of crunchiness (at West 38th Street) and softness will make any texture eater flut212-496-6605 ter with excitement. With the hopes of creating a stronger associaWashington Square Park tion with traditional Turkish culture, Simit and 11 Waverly Place Smith's executive chef and director of opera(at Mercer Street) tions, Jay Son, is introducing a brand new menu 212-784-0657 with sandwiches, salads, spreads, and dips. There are simit loafwiches like the Baba Kuzu Downtown with lamb, babaganoush, sweet pepper spread, 111 Worth St. and mixed greens; and Tahini Avocado with (between Broadway plenty of vegetables, spinach spread and spicy and Lafayette Street) tahini. The spread and dip program features 213-374-1224 notable mentions like the chives and garlic ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES cream cheese; herbed cream cheese with oregano and thyme; hummus; and spinach artichoke. As a whole, the new menu is centered around traditional Turkish ideas and concepts with a focus on clean healthy eating. For example, the Istanbul Cobb is a spin on the classic Cobb salad with grilled chicken, raw corn, raw beets, feta, smoked eggplant, avocado, and chili tomato dressing. As you can see, it's not Simits with various dips: chives and garlic cream cheese, herbed cream just about carbs. The cheese with oregano and thyme, hummus, and spinach artichoke. new menu has something available for everyone to enjoy. These Turkish bagels found their way to Manhattan nearly three years ago when Simit and Smith opened its first location on the Upper West Side. Having pioneered the simit movement in the city, Simit and Smith is responsible for around 75 percent of the simit found in Turkish restaurants and groceries here in Jay Son, New York City. executive chef We had a chance to sit down with Son to and director talk about the difference between simit and of operations the classic New York-style bagels, the origin at Simit and of simit, and cream cheese. Smith. Epoch Times: Why should New Yorkers try simit and Turkish Tea and Turkish coffee rather than the classic New York bagels and coffee? Jay Son: To start, simit has fewer calories. It has a sesame crust for extra texture, for the crunchiness. The inside of a simit is not nearly as dense as a bagel, so it has a lighter chew. Traditionally it is enjoyed with Turkish tea, a black tea brewed with loose tea leaves and mixed with hot water upon serving for stronger to weaker taste. Turkish coffee is special because it's not traditional, it's not a coffee but more of a way of preparation. Because it's got the grind in there, it creates a heavier coffee flavor. Coffee beans are finely ground and boiled, extracting the flavor and creating a foam that is the highlight of all Turkish coffee connoisseurs. All of the coffees that we serve here are on the heavier side with bolder flavors—we don't like to serve light coffee at all. Epoch Times: Any other notable features of simits? Mr. Son: Well, simit originated as street food in Istanbul, in Turkey, during the Ottoman Empire. It's a staple of everybody's day. People walk to the simit stand and pick up one or two rings and eat it as they go. Usually its eaten plain but it can be served with some type of cheese like feta or kasseri, fruit jams, butter, or even
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black olive tapenade. The way we've been serving our simit is with a spread and dip program with hummus, babaganoush, red pepper feta spread, spinach artichoke, and, of course, our cream cheeses. What we're really focusing on right now is our cream cheese program. We have the greatest cream cheese in the world, I believe. We get it from Zingerman's, and we hand-mix the cream cheese flavors here in-house. The good thing about Zingerman's cream cheese is that it's an old school traditional recipe, so it's fresher, lighter, smoother and tangier with no added preservatives, flavors, or vegetable gum. It's pretty exclusive. We're the only ones in New York who get cream cheese from Zingerman's. Epoch Times: How did you come up with these flavors? Mr. Son: I spent some time in Turkey. When I was there, I wrote down all interesting flavors that cream cheese can be made into. Thyme and oregano are very commonly used in Turkish cuisine so I figured, why not? We should have an herb cream cheese with thyme and oregano. So far, the herb cream cheese is my favorite. Eventually, we'll have seasonal specials. For example, strawberry or blueberry cream cheese in the summer time. Maybe pumpkin spice for the fall. But for now, we're focusing on the basics. Epoch Times: How have people reacted to first trying out simits?
Loafwiches at Simit and Smith.
Mr. Son: Not a lot of people know what a simit is. Unless you're from the Mediterranean area you won't know what it is. Otherwise a lot of people are confused by what it is, which is why we have to call it a Turkish bagel to relate and compare it to something New Yorkers can recognize. Someday New York will recognize the name simit. I mean, if you go to Turkey, you can't just walk in there and be like, "Can I get a Turkish bagel?" They'll just look at you like you're crazy. Simit is a part of the culture in Turkey and the Mediterranean and it's always great to see a guest walk in excited to see something so staple to their lives overseas, that reminds them of home.
Spring 3-Course Prix-Fixe Dinner Monday - Thursday, 4pm - close, $39
37 Barrow Street, New York, (212) 255 5416 DuetNy.com
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June 12–18, 2015 www.EpochTaste.com
#BestAsianNYC Photo Contest
CITY HARVEST’S SUMMER IN THE CITY stuff to eat and drink around town COURTESY OF OYSTER BAR
Top picks from our Instagram and Twitter campaign to discover the best Asian restaurants in Manhattan (www.BestAsian.nyc)
Enjoy a beautiful summer day with some delicious food, cocktails, wine, and specialty drinks. Chefs and mixologists from over 45 New York City restaurants will be present. Some of the participating venues include The Sea Grill, Oceana, Porchlight, and The Little Beet Table. Supports City Harvest. Wednesday, June 17, 7:30 p.m.–10 p.m. Metropolitan Pavilion, 125 W. 18th St. Tickets: $150. CityHarvest.org
@BOBA_TEASERIES | Ippudo NY
COURTESY OF KARL MISCHLER
This week’s
Winner
Plates of Herring.
THE 35TH ANNUAL HOLLAND HERRING FESTIVAL Attention herring lovers: This is an event you won’t want to miss. The fish is flown in air-express daily to the Grand Central Oyster Bar all the way from Scheveningen in the Netherlands, on the North Sea, home of the herring fleet. The tastiest of herring are said to be these newly matured fish caught in late spring. The event, which takes place annually every year, is now in its 35th year. The season lasts approximately three weeks. Starts June 18. First-tasting ceremony at noon. Lower level, Grand Central Terminal. OysterBarNY.com
SPEED RACK SUMMIT Speed Rack is a national cocktail competition featuring top female mixologists. At this event you will witness each city show off its own culture in NYC. All the proceeds benefit breast cancer education, prevention, and research. June 13–16. Various locations. Speed-Rack.com/SpeedSummit
@OMGREPTAR Chop-Shop
@JEANIUSNYC | Pata Paplean
HARD CIDER FESTIVAL Are you a cider’s fanatic? Pour the Core, Brooklyn’s first hard cider festival showcases over 75 ciders from near and far. Local favorites like Big Apple Hard Cider and Original Sin, and best-selling U.S. ciders such Woodchuck Hard Cider and Angry Orchard will be featured. Seminars are also offered. Proceeds benefit KiDS NEED MoRE. Saturday, June 13, 2:30 p.m.–6 p.m. Brooklyn Expo Center, 72 Noble St., Greenpoint, Brooklyn. Tickets: $40 +tax/fees. PourTheCore.com COURTESY OF SPEED RACK
@CHUBBYCHINESEGIRLEATS Korilla BBQ
@ERINROBLES_ | Mokbar
Get social with us!
@FOOD.DRUNK | Uma Temakeria
#BestAsianNYC Take a photo of you eating Asian food Tweet or Instagram your photo Hashtag #BestAsianNYC Follow @TasteAsiaNYC
WIN $100 in gift cards at Soju Haus in Koreatown
Vote on www.BestAsian.nyc for your favorite Asian restaurants in the city from June 1 to 20 and share a photo of you eating Asian food. We’re giving away another $100 of gift cards for Soju Haus next Friday. To enter the contest, you MUST hashtag #BestAsianNYC in your Asian food photo and follow us @TasteAsiaNYC
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June 12–18, 2015 www.EpochTaste.com COURTESY OF LNR
We are proud to have been voted
Drinks, cocktails, the works
BEST DINER IN NYC
La Vie en RosĂŠ
by residents and businesses in lower east manhattan
% %
% ! ! " % $
COURTESY OF LNR
By Channaly Philipp | Epoch Times Staff
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Some drinks are inspiring enough to transcend being merely a fluid amalgamation of molecules. Pierrick Bouquet, co-founder of La Nuit en RosĂŠ, is very clear about his feeling on the pink-peachy wine that is rosĂŠ. He’s been known to say, “RosĂŠ is not just a wine, it is a way of life.â€? Bouquet organizes La Nuit en RosĂŠ on June 25–27, so that rosĂŠ lovers can take to the Hudson on a yacht and while the night away sampling over 150 dierent rosĂŠs. “You drink it as soon as it gets warmer when the sun starts shining, It’s synonymous of summer, of joie de vivre,â€? Bouquet said. “It makes people feel good.â€? In Provence, they drink it all year round, and maybe because it’s omnipresent, it’s also taken less seriously, Bouquet said. “They don’t hesitate to put ice cubes to make a piscine.â€? Piscine? As in swimming pool? That’s right. Prices are a factor, of course, with prices being higher in the United States, and that might account for a bit more respect on this side of the Atlantic. Bouquet finds rosĂŠ goes well with, well ‌ everything summery “from shrimp to grilled seafood and grilled fish, to barbecue.â€? American rosĂŠ makers are jumping in the game as well, with more American wineries in Napa Valley and Santa Barbara making rosĂŠ, using the same grape as in Provence. Lorenza RosĂŠ, made by a mom-and-daugh-
!
#
% #
Remedy Diner
Last year's La Nuit en RosĂŠ.
Pierrick Bouquet, co-founder of La Nuit en RosĂŠ.
ter team, is an American rosÊ available in New York, bringing a touch of fashion that makes it easier to approach. Bouquet said he’s also seeing rosÊs from Greece, Lebanon, and Turkey. La Nuit en RosÊ, June 25–27. Hornblower Infinity Yacht (353 West St., Pier 40, Manhattan), nightly sails on the Hudson River. For tickets and more information, see NuitRose.com
RosĂŠ Recommendations From Pierrick Bouquet Château d’Esclans Garrus “It’s aged in oak. You close your eyes and feel Meursault from Burgundy, and a level of complexity.â€? ($100) Château Sainte Marguerite, CuvĂŠe Symphonie “The winery is 100 percent biodynamic. They don’t advertise it so much. You don’t see it on the label.â€? ($25) Domaine Terra Vecchia A rosĂŠ from Corsica. “Very well
structured, very light and fresh and fruity. A crowd-pleaser.â€? ($9) Mulderbosch From South Africa. “From $11.99, a great value. Definitely barbecue foodfriendly. It’s a little more dark but a bit more full-bodied as well.â€? ($8) Domaine Montrose “You find a lot of great values in the south of France, in the Languedoc Rousillon. Domaine Montrose I like in particular. It’s a family-owned winery that has been making rosĂŠ for generations. It sells very well in the U.S. right now. Retails about $11.99.â€?
Open 24 Hours 245 East Houston Street New York (212) 677-5110 RemedyDinerNyc.com
$10 Beer & Burger Monday to Friday Special 3-7pm.
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
Openings around town
Al Fresco Dining at Alta Linea A modern take on rustic Italian is on the menu at Alta Marea, the newest restaurant for the Epicurean Group, which also operates dell’anima, L’Artusi, L’Apicio, and Anfora. Partnering with the High Line Hotel, the restaurant is located in the hotel’s front courtyard and garden. Among the dishes served: Crispy Artichokes with salsa verde; Mortadella & Taleggio Panini with aged balsamic and arugula; and a Summer Vegetable Terrine. A vintage gelato cart proers seasonal flavors of sorbetti and gelato, and ice cream sandwiches.
Stopover at Station LIC A stop away from Grand Central, Station LIC in Long Island City takes its inspiration from a ’20s train station. The 2,400-square-foot space serves American cuisine with international influences. Of note on the menu: the Ponzi burger (with grass-fed beef, pepper jack cheese, potato nest, bacon, and secret sauce), where diners pay the burger forward to the next guest who orders it. It’s transparent at least: a blackboard keeps track of who paid for
Do as the Italians do and pause for the aperitivo hour. Joe Campanale showcases refreshing spritzes and negronis: The Casoni (with Casoni, soda, sparkling wine, and orange), or the Frozen Negroni (with Campari, Carpano Antica Formula red vermouth and Greenhook Ginsmiths gin) in partnership with Kelvin Natural Slush Co. Customized picnic baskets are available for those heading to the High Line and Hudson River Park. Open seven days for dinner. Brunch service to follow in a few weeks.
Alta Linea
180 10th Ave. (between 20th & 21st streets) 212-933-9735 AltaLineaNYC.com
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
the last burger. There’s also Cubano Mac and Cheese, Portuguese salt cod, and signature cocktails like the Darjeeling Limited (what else would you expect cocktails here to be named after?). For brunch, five types of bloody marys complement crème brulÊe French toast or Smoked Salmon Hash. Serves dinner daily and brunch on weekends.
Station LIC
10-37 Jackson Ave. (at 50th Avenue) 347-832-0056 StationLIC.com
Italy via Sicily and the Coast Located in SIXTY SoHo hotel, Sessanta oers Sicilian and coastal cuisine. Chef Jordan Frosolone (who has worked at Momofuku and Hearth) cooks up dishes like Polpette de Maiale (sausage meatballs), Steamed Black Bass with cranberry beans, smoked tomatoes, and caperberries. A wine list focuses on Sicily, Puglia, Calabria, and Campania. There are also homemade cellos, from the classic limoncello, and flavors such as coriander, farro,
fennel, and cacao with Calabrian chilies. The 100-seat restaurant is the latest from Mercer Street Hospitality. Open for dinner.
Sessanta
60 Thompson St. (between Spring & Broome streets) 212-219-8119 SessantaNYC.com
Top of Times Square Perched high atop the Knickerbocker Hotel at the heart of Times Square, St. Cloud is a 7,800-square-foot rooftop bar and terrace with indoor and outdoor seating. The seasonally focused small plates menu comes from chef Charlie Palmer, with items such Wagyu Hot Dogs with house relish and mustard, and Tuna Tacos with wasabi aioli and Cilantro. There’s also a cigar lounge, three VIP sky pods, private lounge rooms, and walls of greenery.
The name comes from a late 19th-century hotel that occupied the site. Open from 4 p.m. on Mondays through Fridays. Closed Saturdays and Sundays.
St. Cloud
6 Times Square (southeast corner of 42nd Street) 212-204-4984 TheKnickerbocker.com/Dine/St-Cloud/
Compiled by Channaly Philipp, Epoch Times Sta
The freshest seafood, every day
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
D6 June 12–18, 2015 www.TasteAsia.org
The Best Asian NYC Restaurants Contest
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
What are your favorite Asian restaurants in NYC? You can vote online, once a day in each category. And once you register to vote, you are automatically signed up to win tons of amazing prizes, from round-trip business class plane tickets to Asia to an Apple Watch. The following pages list the restaurants participating in the contest.
Vote Today at www.BestAsian.NYC
JAPANESE UPPER EAST SIDE Naruto Ramen 1596 3rd Ave. (btw. 89th & 90th streets) 212-289-7803 narutoramenex.com
FREE DELIVERY
Amura 1567 2nd Ave (btw. 81st & 82nd streets) 212-772-1688 amurasushi.com
10 BLOCK RADIUS
MIDTOWN EAST Hinata 159 E. 55th St. (btw. Lexington & 3rd avenues) 212-355-2974 hinataramen.com Restaurant Nippon 155 E. 52nd St. (btw. Lexington & 3rd avenues) 212-688-5941 restaurantnippon.com/nippon/index.htm
Mei-Jin Ramen 1574 2nd Ave. (btw. 81st & 82nd streets) 212-327-2800 Iron Sushi 355 E. 78th St. (btw. 1st & 2nd avenues) 212-772-7680 ironsushiny.com
ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists NEW SAT & SUN BRUNCH at V{iv} Hell’s Kitchen location! 12 - 4 pm. Includes free soft drinks, coee/Thai Ice Tea
v{iv}
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
Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
Fuji Yama 1466 1st Ave. (btw. 76th & 77th streets) 212-249-2722 | fujiyamanyc.com
UPPER WEST SIDE Kouzan 685 Amsterdam Ave. (btw. 93rd & 94th streets) 212-280-8099 kouzanny.com Jin Ramen 462 Amsterdam Ave. (btw. 82nd & 83rd streets) 646-657-0755 jinramen.com
DRINK TO YOUR
HEALTH
Mild Seafood Stew with Nurungji
Pomegranate Soju
Made with Red Vinegar, a popular health drink in many Asian countries.
Raku—It’s Japanese II With a serene atmosphere in our restaurant, not only do we provide fresh fish and excellent customer service, we provide a sense of comfort while you dine. Featured Dishes: Sushi and sashimis, Brussels sprouts 57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 RakuUpperWest.com
HELL’S KITCHEN Bamboo 52 Sushi Bar & Lounge 344 W. 52nd St. (btw. 8th & 9th avenues) 212-315-2777 bamboo52nyc.com SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations. While traditional cocktails often deplete the body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.
Mild Seafood Stew with Nurungji
Pairs well with Cucumber Soju
212-213-2177 315 5th Ave. 2nd Fl, NY NY
SOJUHAUS.COM
Bossam (Braised Pork Belly)
Try it with the Lemon Soju Seafood Pancake
Amazing with Unfiltered Rice Wine
Aburiya Kinnosuke 213 E. 45th St, (btw. 2nd & 3rd avenues) 212-867-5454 aburiyakinnosuke.com
Shimizu Sushi & Shochu Bar Washington Jefferson Hotel 318 W. 51st St. (btw. 8th & 9th avenues) 212-581-1581 shimizusushiny.com
Izakaya NoMad 13 W. 26th St. (btw. Broadway & 5th Ave.) 212-213-6258 izakayanomad.com Mihoko’s 21 Grams 16 W. 22nd St. (btw. 5th & 6th avenues) 212-741-0021 mihokos21grams.com Ootoya 8 W. 18th St. (btw. 5th & 6th avenues) 212-255-0018 ootoya.us Haru Sushi 220 Park Ave. South (btw. 17th & 18th streets) 646-428-0998 harushushi.com 15 East 15 E. 15th St. (btw. S. Union Square & 5th Ave.) 212-647-0015 15eastrestaurant.com
KIPS BAY
MIDTOWN WEST Nippori New York 245 W. 51st St. (btw. Broadway & 8th Ave.) 646-964-5332 nipporinewyork.com
Coconut Soju
What to Try Tonight...
Yama 308 E. 49th St. (btw. 1st & 2nd avenues) 212-355-3370 yamamidtowneast.com
GRAMERCY/ FLATIRON/UNION SQUARE
(HAS A NEW MEANING!)
Sizzling Bulgogi
Shochu and Tapas - AYA The city’s largest shochu selection meets the best Japanese-Italian fusion tapas. With a cozy setting, you will find us a great hideaway in the city. 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 | AYA-NYC.com
Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am
Koi Bryant Park Bryant Park Hotel 40 W. 40th St. (btw. 5th & 6th avenues) 212-921-3330 koirestaurant.com Izakaya MEW 53 W. 35th St., Basement (btw. 5th & 6th avenues) 646-368-9384 mewnyc.com
Momokawa From Tokyo to New York, recall the taste of authentic Japanese cuisine and hospitality at Momokawa. Nabes (one-pot dishes) are offered alongside kinpira (braised burdock roots and carrots in a soy sauce broth), and
D7 June 12–18, 2015 www.TasteAsia.org homemade sesame tofu. Featured Dishes: Kaiseki menu, beef sukiyaki, fried chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 MomokawaNYC.com
NOHO BONDST 6 Bond St. (btw. Great Jones Alley & Lafayette St.) 212-777-2500 bondstrestaurant.com
Amber Kips Bay 381 3rd Ave. (btw. 27th & 28th streets) 212-686-6388 ambergroupnyc.com
EAST VILLAGE
CHELSEA
Yuba 105 E. 9th St. (btw. Wanamaker Place & 4th Ave.) 212-777-8188 | yubany.com
Asuka Sushi 300 W. 23rd St. (btw. 8th & 9th avenues) 212-727-0888 asukasushinyc.com
Otafuku 220 E. 9th St. (btw. Stuyvesant St. & 3rd Ave.) 646-998-3438 | otafukuny.com
Yakiniku Futago 37 W. 17th St. (btw. 5th & 6th avenues)
Sobaya 229 E. 9th St. (btw. 2nd & 3rd avenues) 212-533-6966 | sobaya-nyc.com
Cherry Restaurant 355 W. 16th St. (btw. 8th & 9th avenues) 212-929-5800 cherrynyc.com
Cha An Japanese Tea House 230 E. 9th St., 2nd Fl. (btw. Stuyvesant St. & 3rd Ave.) 212-228-8030 chaanteahouse.com
Morimoto 88 10th Ave. (btw. 15th & 16th streets) 212-989-8883 morimotonyc.com
Sake Bar Decibel 240 E. 9th St. (btw. Stuyvesant St. & 2nd Ave.) 212-979-2733 | sakebardecibel.com
Blue Ginger 106 8th Ave. (btw. 15th & 16th streets) 212-352-0911
Cagen 414 E. 9th St. (btw. East 9th St. & Avenue A) 212-358-8800 | www.cagenrestaurant.com
646-590-0684 | sakamai.com Yopparai 151 Rivington St., 1st Fl. (btw. Clinton & Suffolk streets) 212-777-7253 | yopparainyc.com Azasu 49 Clinton St. (btw. Stanton & Rivington streets) 212-777-7069 | azasunyc.com
TRIBECA
HELL’S KITCHEN/ MIDTOWN WEST Chai Thai 930 8th Ave. (btw. 55th & 56th streets) 212-707-8778 chaithaikitchen.com
Noodies Thai
Sachi Asian Bistro Sachi is a completely new kind of Asian bistro, offering fun and inventive interpretations of authentic Asian cuisine with a menu created by Pichet Ong and Andy Yang. Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) | 929-256-5167 | SachiNYC.com
Brushstroke 30 Hudson St. (btw. Duane & Reade streets) 212-791-3771 davidbouley.com/brushstroke-main
Kin Shop 469 6th Ave. (btw. 11th & 12th streets) 212-675-4295 kinshopnyc.com
BROOKLYN
Tue Thai Food 3 Greenwich Ave. (btw. 10th St. & Christopher St.) 212-929-9888 tuethainyc.com
Cherry Izakaya 138 N. 8th St., Williamsburg 347-889-6300 | cherryizakaya.com
THAI UPPER EAST SIDE Andaman Thai Bistro 1843 1st Ave. (btw. East 95th & 96th streets) 212-722-5671 | andamanbistro.com Jaiya 1553 2nd Ave. (btw. 80th & 81st streets) 212-717-8877 | jaiya.com
WEST VILLAGE
Noodies We specialize in contemporary Thai street food. We invite you to experience the art of home-style Thai cooking with a mouthwatering range of surprising ingredients and flavor. 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 NoodiesNYC.com Kare Thai 752 10th Ave. (51st & 52nd streets) 212-765-7800 karethaionten.com
EAST VILLAGE Ruay Thai Restaurant Ruay Thai is well-known in Midtown for offering delicious and authentic Thai food for lunch and dinner. Featured Dishes: Pad thai and pad see yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 RuayThai.com
CHELSEA Songkran 330 8th Ave. (btw. 26th & 27th streets) 212-239-8792 songkrankitchennyc.com Rin Thai Cuisine 265 W. 23rd St. (btw. 7th & 8th avenues) 212-675-2988 orderrinthainyc.com
Mikado Bistro Quality food and great service in a casual setting. Our lunch specials are quick and very tasty. 525 6th Ave. (btw. 13th & 14th streets) 212-255-9981 MikadoNYC.com Saikai Dining Bar 24 Greenwich Ave. (btw. Charles St. & 10th St.) 646-838-5599 saikainyc.com
SenYa SenYa is your next destination for amazingly fresh and flavorful Japanese fusion cuisine. 109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | SenYa-Hub.com Sushi Dojo 110 1st Ave. (btw. 6th & 7th streets) 646-692-9398 | sushidojonyc.com
SushiSamba 87 7th Ave. S. (btw. Grove St. & S. 7 Ave.) 212-691-7885 | sushisamba.com
Souen 326 E. 6th St. (btw. 1st & 2nd avenues) 212-388-1155 | souen.net
Sushi Nakazawa 23 Commerce St. (btw. S. 7th Ave. & Bedford St.) 212-924-2212 | sushinakazawa.com
Izakaya 326 E. 6th St. (btw. 1st & 2nd avenues) 917-475-1284
EN Japanese Brasserie 435 Hudson St. (btw. Leroy St. & St. Lukes Pl.) 212-647-9196 | enjb.com
GREENWICH VILLAGE Neta 61 W 8th St. (btw. Avenue of the Americas & Greenwich Ave.) 212-505-2610 netanyc.com
Jewel Bako 239 E. 5th St. (btw. Cooper Sq. & 2nd Ave.) 212-979-1012 | jewelbakosushi.com Sobakoh 309 E. 5th St. (btw. 1st & 2nd avenues) 212-254-2244 | sobakoh-nyc.com
LOWER EAST SIDE Sakamai 157 Ludlow St. (btw. Stanton & Rivington streets)
TAO Downtown 92 9th Ave. (btw. 16th & 17th streets) 212-888-2724 taodowntown.com The Nuaa Serving in modern style but traditional in taste, Chef Pitipong Bowornneeranart brings his vast experience and heritage from Bangkok to New York. Featured Dishes: Purple blossom dumpling, short ribs massaman curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | TheNuaa.com Luscious Thai 1099 1st Ave. (btw. 60th & 61st streets) 347-774-4198 | lusciousthainyc.com
UPPER WEST SIDE Sookk 2686 Broadway (btw. 102nd & 103rd streets) | 212-870-0253 Senn Thai 452 Amsterdam Ave. (btw. 81st & 82nd streets) 212-501-7755 | sennthaicomfortfood.com Lime Leaf 128 W. 72nd St. (btw. Columbus & Amsterdam avenues) 212-501-7800 | limeleafnyc.com
Vi{v} Bar & Restaurant Serving Central and Northern Thai cuisine in modern atmosphere. Featured Dishes: Kanom jean nam ngeow, CM sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 VivNYC.com Siri Thai 641 10th Ave. (btw. 45th & 46th streets) 212-245-4601 sirithainyc.com
MIDTOWN EAST TAO Uptown 42 E. 58th St. (btw. Madison & Park avenues) 212-888-2288 taorestaurant.com
GRAMERCY/FLATIRON/ UNION SQUARE
Thai Terminal 349 E. 12th St. (btw. 1st & 2nd avenues) 212-614-0155 thaiterminalnyc.com Klong 7 St Marks Pl. (btw. Cooper Square & Astor Pl.) 212-505-9955 klongthainyc.com Thailand Cafe 95 2nd Ave. (btw. 5th & 6th streets) 212-477-1872 thailandcafeny.com Purple Ginger 507 E. 6th St. (btw. Avenue B & Avenue A) 212-228-9688 purplegingernyc.com
BROOKLYN Chai Thai 124 N. 6th St. (btw. Bedford Ave. & Berry St.) 718-599-5889 | chai-restaurant.com
QUEENS
CHAAMLEX 34 Lexington Ave. (btw. 23rd & 24th streets) 212-882-1859 | chaamlexnyc.com Kati Thai Cuisine, Gramercy 347 E. 14th St. (btw. 1st & 2nd avenues) 212-533-2046 | katithai.com Asiam Thai Cuisine 259 1st Ave. (btw. W. Stuyvesant Loop & 14th St.) 929-226-1034 | asiamny.com
MEATPACKING DISTRICT Bangkok Bar NYC 52 Gansevoort St. (btw. Greenwich & Washington streets) 917-244-7158 | bangkokbarnyc.com
WEST VILLAGE
Leng Thai Always fresh, always authentic ingredients sourced directly from Thailand. Try our spicy challenge! 33-09 Broadway Astoria | 718-956-7117 | LengThai.com Erawan Thai Cuisine 4231 Bell Blvd. (btw. 42nd & 43rd avenues) Bayside 718-428-2112 | erawanthaibayside.com
IT IS OUR DELIGHT TO SERVE YOU SIMPLE, ELEGANT, BEAUTIFUL, JAPANESE MASTERWORKS TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
D8 June 12–18, 2015 www.TasteAsia.org
INDIAN UPPER EAST SIDE Papadam 1448 1st Ave. (btw. 75th & 76th streets) 212-879-6000 | papadaminnyc.com
Miyazaki Super Prime Wagyu Beef $120.00
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!
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
Andaz 1378 1st Ave. (btw. 73rd & 74th streets) 212-288-0288 | andazny.com
— ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
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.
Try Our Affordable Daily Lunch Specials.
CHINATOWN
CHELSEA
Joe’s Shanghai 9 Pell St. (off Bowery) 212-233-8888 joeshanghairestaurants.com
LOWER EAST SIDE
TRIBECA
MIDTOWN EAST
Tamarind Tribeca 99 Hudson St. (btw. Franklin & Leonard streets) 212-775-9000 tamarindrestaurantsnyc.com
Tulsi 211 E 46th St. (btw. 2nd & 3rd avenues) 212-888-0820 tulsinyc.com
Minar 5 W. 31st St. (btw. 5th & 6th avenues) 212-967-2727 minarnyc.com
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com
Cafe China 13 E. 37th St. (btw. 5th & Madison avenues) 212-213-2810 cafechinanyc.com
Hampton Chutney Co. 464 Amsterdam Ave. (btw. 82nd & 83rd streets) | 212-362-5050 hamptonchutney.com
Ask about our sake tastings.
white or red wines.
Brick Lane 99 2nd Ave. (btw. 5th & 6th streets) 212-979-2900
UPPER WEST SIDE
FLATIRON
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
Hunan Manor 339 Lexington Ave. (btw. 39th & 40th streets) 212-682-2883 | hunanmanorny.com
The Masalawala 179 Essex St. (btw. Houston St. & Avenue A) 212-358-9300 | themasalawala.com
$60/per person
Sake and Wine
Spice Cove 326 E. 6th St. (btw. 1st & 2nd avenues) 212-674-8884 spicecoveny.com
Chennai Garden by Tiffin Wallah 127 E. 28th St. (btw. S. Park & Lexington avenues) 212-685-7301 tiffindelivery.us Bombay Sandwich Co. 48 W. 27th St. (btw. 6th Ave. & Broadway) 646-781-9756 bombaysandwichco.com
FINANCIAL DISTRICT
TAO Downtown 92 9th Ave. (btw. 16th & 17th streets) 212-888-2724 | taodowntown.com Legend Bar and Restaurant 88 7th Ave. (btw. 15th & 16th streets) 212-929-1778 | legendbarrestaurant.com Buddakan 75 9th Ave. (btw. W. 15th & W. 16th streets) 212-989-6699 | buddakannyc.com
WEST VILLAGE
Tandoor Palace 88 Fulton St. (btw. Gold & William streets) 212-349-7643 | tandoorpalacetogo.com
Kailash Parbat 99 Lexington Ave. (btw. 27th & 28th streets) 212-679-4238 kailashparbatny.com
CHINESE UPPER EAST SIDE
21 Shanghai House 21 Division St. (btw. Catherine & Market streets) 917-882-6266 21shanghaihouse.com
KOREAN
Bombay’s Indian Restaurant 60 Pearl St. (at Coenties Slip) 212-742-2222 | bombaysnyc.com
Jackson Diner 37-47 74th St. (btw. Roosevelt & 37th avenues) Flushing | 718-672-1232
Jing Fong 20 Elizabeth St. (btw. Canal & Bayard streets) 212-964-5256 jingfongny.com
Tea and Milk 32-02 34th Ave. Astoria 917-498-0618
Diwanekhaas 53 Nassau St. (btw. John St. & Maiden Lane) 212-571-7676 | diwanekhaas.com
Anjappar Chettinad 116 Lexington Ave. (btw. 27th & 28th streets) 212-265-3663 www.anjapparusa-hub.com
Taste of Northern China 88 E. Broadway, Suite 106 (btw. East Broadway & Forsyth St.) 917-302-8831
QUEENS
Ruchi 120 Cedar St. (btw. Greenwich St. & Trinity Pl.) 212-227-8454 | ruchiindiancuisine.com
QUEENS
Macao Trading Company 311 Church St. (btw. Walker & Lispenard streets) 212-431-8642 macaonyc.com
Niu Noodle House High quality dim sum is much closer than you think. Located in the heart of the West Village, Niu Noodle House offers authentic dim sum without the hassle of traveling all the way down to Chinatown. Featured Dish: Pork soup dumplings 15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | NiuNoodleNY.com
GREENWICH VILLAGE
Korilla Food Truck korillabbq.com
HELL’S KITCHEN/ MIDTOWN WEST Danji 346 W. 52nd St. (btw. 8th & 9th avenues) 212-586-2880 danjinyc.com Bann Restaurant 350 W. 50th St. (btw. 8th & 9th avenues) 212-582-4446 bannrestaurant.com Goggan 364 W. 46th St. (btw. 8th & 9th avenues) 212-315-2969 gogganrestaurant.com
Bring Sookk to you! Catering and delivery available.
Cho Dang Gol 55 W. 35th St. (btw. 5th & 6th avenues) 212-695-8222 cdgnyc.com
Cafe Evergreen Specializing in Cantonese style Chinese food and Dim Sum. Dim Sum brunch 11am – 3pm Sat. & Sun. Corporate catering welcome. | 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 | CafeEvergreenChinese.com
SOOKK
2686 Broadway (Broadway & 103rd St.) New York, NY 10025 (212) 870-0253
Junoon Junoon, which means “passion,” is a contemporary Indian restaurant serving classic cuisine elevated with a deft touch of modernity. Featured Dish: Masaledar lamb chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | JunoonNYC.com
GREENWICH VILLAGE INTRODUCING
Lotus THE
ROOM
Welcome to the new Lotus Room at Tamarind TriBeCa, a celebration of India’s national flower, prized for its serene, natural beauty and colorful, fragrant petals. Tamarind’s award-winning chef team has created a new menu featuring several dishes that contains delicate lotus root.
Come in to enjoy lunch and tea served daily from 11:30 AM until 5 PM.
TA M A R I N DR E STAU R A N TSN YC .C OM 99 HUDSON STR EET @ FR A NK LIN
Soho Tiffin Junction 42 East 8th St. (btw. Greene St. & University Pl.) 917-514-8409 sohotiffin.com Thelewala 112 Macdougal St. (btw. 3rd & Bleecker streets) 212-614-9100 thelewalany.com Mirch Masala 95 Macdougal St. (Bleecker St. & Minetta Lane) 212-777-2888 masalamac.com Bombay Duck 190 Bleecker St. (btw. Avenue of the Americas & Downing St.) 212-529-2900 bombayducknyc.com
T EL . 212 - 775 -90 0 0
EAST VILLAGE
Shanghai Pavilion 1378 3rd Ave. (btw. 78th & 79th streets) 212-585-3388 | shanghaipavillion.com Pig Heaven 1420 3rd Ave. (btw. 80th & 81st streets) 212-744-4333 | pigheavennyc.com
HARLEM The Handpulled Noodle 3600 Broadway (btw. 148th & 149th streets) facebook.com/thehandpullednoodle
MIDTOWN WEST Joe’s Shanghai 24 W. 56th St. (btw. 5th & 6th avenues) 212-333-3868 joeshanghairestaurants.com
Uncle Ted’s Experience dining in our beautiful, contemporary Chinese restaurant. Owner Ted Chang offers a modern approach to the rich traditions of Chinese cooking. Uncle Ted’s cooks with authentic seasonings and flavorful, natural ingredients. 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 UncleTedsNYC.com
EAST VILLAGE Han Dynasty 90 3rd Ave. (btw. 12th & 13th streets) 212-390-8685 handynasty.net The Bao 13 St. Marks Pl. (btw. Cooper Square & Astor Pl.) 212-388-9238 Thirstea 280 E. 10th St. (btw. 1st Ave. & Avenue A) 212-260-0436 facebook.com/thirsteacafenyc
Szechuan Gourmet 21 W 39th St. (btw. 5th & 6th avenues) 212-921-0233 szechuan-gourmet.com
LOWER EAST SIDE
MIDTOWN EAST
Congee Village 100 Allen St. (btw. Delancey and Broome streets) 212-941-1818 congeevillagerestaurants.com
TAO Uptown 42 E. 58th St. (btw. Madison & Park avenues) 212-888-2288 | taorestaurant.com
TRIBECA
Hell’s Chicken Hell’s Chicken serves up addictive Korean fried chicken in Hell’s Kitchen at a sleek, industrial setting. Featured Dish: Korean fried chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 HellsChickenNYC.com
MIDTOWN EAST Hangawi 12 E. 32nd St. (btw. 5th & Madison avenues) 212-213-0077 hangawinyc.com Take31 15 E. 31st St., 1st Fl. (btw. 5th Ave. & Broadway) 646-398-9990 mytake31.com
GRAMERCY/FLATIRON/ UNION SQUARE Hanjan 36 W. 26th St. (btw. 6th Ave. & Broadway) 212-206-7226 hanjan26.com
D9 June 12–18, 2015 www.TasteAsia.org
KOREATOWN
BATTERY PARK
體驗文人墨客的 詩情雅意 ( 二樓 )
The Kunjip 32 W. 32nd St. (btw. Broadway & 5th Ave.) 212-216-9487 kunjip.net
品味朝鮮王朝的 美味佳餚(三樓)
BCD Tofu House 5 W. 32nd St. (btw. Broadway & 5th Ave.) 212-967-1900 bcdtofu.com Kang Ho Dong Baekjeong 1 E. 32nd St. (btw. 5th & Madison avenues) 212-966-9839 baekjeongnyc.com
Experience Firsthand the Romantic Life of Korean Dynasty
Malaysian Kitchen USA Authentic, exotic, and tasty. Featured Dish: Hainanese chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 MalaysiaKitchenUSA.com
UNION SQUARE
GREENWICH VILLAGE
South Korea’s top chef, Sunkyu Lee, cooks authentic Korean Royal Court Cuisine
Saigon Shack 114 Macdougal St. (btw. Bleecker St. & 3rd St.) 212-228-0588 saigonshack.squarespace.com
Totally different and distinctive cuisines and interior designs on the 1st, 2nd and 3rd floors.
EAST VILLAGE V-Nam Cafe 20 1st Ave. (btw. 1st and 2nd streets) 212-780-6020 | vnamcafe.com Soju Haus Soju Haus serves real Korean food that works well with soju and any traditional Korean liquor. Soju Haus would like to spread Korean culture in New York City, which is by far the most influential trendsetter in the food/culture industry. 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 SojuHaus.com
MEATPACKING DISTRICT Mokbar Chelsea Market 75 9th Ave. (btw. 15th & 16th streets) 646-964-5963 mokbar.com
LOWER EAST SIDE Laut At Laut, we’ll navigate your palates through an adventurous journey of flavors. Our menu ranges from local favorites, street foods, different curries, spicy & sour broths, satays, noodles, bread (roti), and rice dishes. 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | LautNYC.com
BROOKLYN
EAST VILLAGE Prime & Beyond NY 90 E. 10th St. (at 3rd Ave.) 212-505-0033 primeandbeyond.com
QUEENS Arang 161-16 Northern Blvd. Flushing 718-463-3900 arangnyc.com
MALAYSIAN WEST VILLAGE Fatty Crab 643 Hudson St. (btw. Gansevoort & Horatio streets) 212-352-3592 fattycrabnyc.com
EAST VILLAGE Love Mamak 174 2nd Ave. (btw. 11th & 12th streets) 212-254-5370 lovemamak.com
Pasar Malam Pasar Malam, the restaurant, which means “night market” in Malaysian, serves traditional Malaysian and other Southeast Asian specialties in an open and vibrant space on Grand Street. Featured Dishes: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues) Williamsburg 929-267-4404 | PasarMalamNY.com
VIETNAMESE UPPER WEST SIDE
Hanco’s 134 Smith St. (btw. Dean & Bergen streets) Boerum Hill | 718-858-6818 hancosny.com
QUEENS
212-594-4963
Tea and Milk, Astoria 32-02 34th Ave. Astoria | 917-498-0618
10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
Banana Leaf From the moment a guest enters Banana Leaf, an atmosphere rich in Sri Lankan style and hospitality welcomes. 227 W. 28th St. (btw. 7th & 8th avenues) 212-494-0000 | BananaLeafNewYork.com
EAST VILLAGE
BONMi 150 W. 62nd St. (btw. Amsterdam & Columbus avenues) 646-346-5142 | eatbonmi.com
Obsessive Attention to Detail
MIDTOWN WEST Obao 647 9th Ave. (btw. 45th & 46th streets) 212-245-8880 | obaony.com
MIDTOWN EAST
LITTLE ITALY Nyonya 199 Grand St. (btw. Mulberry & Mott streets) 212-334-3669 ilovenyonya.com
BROOKLYN
SRI LANKAN CHELSEA
K’ook 324 E. 6th St. (btw. 1st & 2nd avenues) 212-254-0300 kooknyc.com Korilla 23 3rd Ave. (btw. Stuyvesant & Great Jones streets) 646-823-9423 korillabbq.com
An Choi 85 Orchard St. (btw. Grand & Broome streets) 212-226-3700 | anchoinyc.com
Le Colonial French Vietnamese Colonial fresh culinary delight. Featured Dish: Ca hap—steamed snapper 149 E. 57th St. (btw. Lexington & 3rd avenues) 212-752-0808 LeColonialNYC.com
Sigiri Sigiri We are one of the oldest and most authentic Sri Lankan restaurants in New York City. At Sigiri, you can taste a vast selection of authentic Sri Lankan cuisine, the way it’s meant to be cooked with a variety of herbs and spices unique to Sri Lanka. 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | SigiriNYC.com
T
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.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.) See more on D12
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.
D10 June 12–18, 2015 www.TasteAsia.org SAMIRA BOUAOU/EPOCH TIMES
Chef de cuisine Anthony Ricco. There are more than 300 artifacts from south and southeast Asia.
Spice Market
&
Healthy Natural Homemade, All Natural Broth % Truly No MSG % Natural Umami Flavors % Noodles Made in Collaboration with Ippudo NYC % Vegan Options %
How to Leave New York Without Leaving
Spice Market continued from D1
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974
HAPPY HOUR Mon & Tues 4-8 pm
2 for1
Beer or Wine
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
Follow us
The menu offers dishes from Southeast Asia (and sometimes India), some in their classic guise, and others with a looser interpretation. Chef de cuisine Anthony Ricco has been working for most of Spice Market’s existence, and exerting his creative muscle in the culinary development of the restaurant, as well as the other restaurant in the Culinary Concepts Hospitality Group. The classics have endured through the years, but he also introduces new dishes (such as some new ones for brunch debuting Saturday). World of Flavors At first bite, the Spicy Thai Chicken Wings are an explosion of flavors—milliseconds pass before one layer of flavor gives way to another. Sweet, hot, savory—the flavors are intense and enjoyable ($14). If you need relief from the heat, it’s served with slices of cooling Asian pear, garnished with mint leaves. Don’t miss the Tempura Bass Steamed Buns, a marvel in contrasting textures and flavors ($13.50). A light-as-air batter makes the fish crispy, while fried herbs, crispy peanuts, and a nuoc cham sauce, with its sweet, savory, and spicy notes, Ginger Fried Rice, as simple as it is, topped with a fried egg and fried minced aromatics like ginger and shallots ($11), is addictive. Dessert I wish I could show you a photo of the marvelous pandan dessert I had while there. We didn’t take a photograph because,
Thai Jewels, with shaved coconut ice at the bottom, are festooned with tropical fruits the color of emeralds and rubies.
The restaurant was designed by Jacques Garcia.
frankly, it looked humble and plain. Any child could have taught us a lesson about not judging a book by its cover—the moral of so many fairy tales. But we were rookies in this regard. The dessert just looked like rice—OK, green rice, deriving its color from pandan (also known as screwpine, which has a grassy sweetness). But boy was it delicious—and in my delicious much more fragrant and flavorful than the pandan desserts I’ve tried at little Thai eateries in Queens. Equally enticing are the Thai Jewels, with shaved coconut ice at the bottom, festooned with tropical fruits the color of emeralds and rubies, with tapioca pearls, and the fragrances of coconut and jasmine ($10). The dessert, originally created by Pichet Ong when he was pastry chef there, is utterly refreshing. Brunch These flavors also marvelously translate into brunch. Sometimes you just want good old-fashioned carbs in the form of buttery biscuits. In fact, Ricco does make biscuits in house. It’s an intensive process to make the dough but he said he couldn’t sleep at night if he didn’t make these from scratch. The biscuits—in their golden buttery gloriousness—are served with a green curry sausage gravy and a fried egg. It’s a bit of East-meets-West brunch heaven right there. Pandan finds its incarnation in light green pandan waffles, paired perfectly with small chunks of sweet-tangy roasted pineapples and coconut cream. COURTESY OF SPICE MARKET
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!
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.
D11 June 12–18, 2015 www.TasteAsia.org SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
Pandan Waffle and Ginger-Glazed Bacon.
Contemporary Thai street food
NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828
We , susoffer seasonal ramen ! hi an r d happy hou Chelsea
Chinatown
Flushing
136 W 28th st. New York, NY 10001 14 Mott St.New York, NY 10013 38 - 10 138th St., 1st FLFlushing, NY 11354 Mon - Fri 11:30am - 10pm Mon-Thu, Sun 11am - 10pm Fri - Sat 11am - 11pm SAMIRA BOUAOU/EPOCH TIMES
INSPIRED ASIAN FUSION CUISINE
nique Try our U ils! Cockta every r is
ou Happy H p.m. day, 5-7
Crispy Potatoes With Sriracha Mayonnaise. Other sweet sides not to miss: irresistible strips of thick ginger-glazed bacon, slices of floral Honey Kiss melon (true to its name, with an aroma just like honey), and a buttermilk biscuit with coconut jam. Coconut jam is one of those things that should be better known here out West, a sort of Malay/Indonesian answer to dulce de leche, it’s made from coconut milk and sugar and has a delicious caramel-like undertone. If you can’t do without potatoes, Ricco has a dish for you too. Crispy wedges of potatoes drizzled with sriracha mayonnaise add a small dose of heat along with a delivery of potato goodness. Grilled cheese also finds its counterpart with a Korean short rib grilled cheese with chili and onion jam; and an omelet also gets a makeover with a spicy tomato sauce and cilantro cream. The brunch prixe fixe (with main, side, and a nonalcoholic beverage) is $28 per person. But if you come with a group of at least four people, then get the family brunch at $35 per person, which gets you seven dishes to share. Wash it all down with a Lychee Raspberry Bellini or Ginger Margarita ($13 each).
SAMIRA BOUAOU/EPOCH TIMES
Thai Jewels With Tropical Fruits and Shaved Coconut Ice.
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.
Asian Cuisine & Cocktail Bar (212) 752-8883 | (212) 752-8012
FUSHANYC.COM 1065 First Avenue (Between 58th & 59th Street) New York, NY 10022
Katsu & Sake
Signature dishes you won’t find in other Japanese restaurants SAMIRA BOUAOU/EPOCH TIMES
Discover the Hidden Gem in K-Town The most special 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!
FAMILY BRUNCH For a party of four or above (at $35 per person) Crispy Chicken Sandwich, Tamarind Chili Sauce Buttermilk Biscuit, Fried Egg, and Green Curry Sausage Gravy
Pork Katsu
Korean Short Rib Grilled Cheese, Onion, and Chili Jam
“This is one of my favorite spots in K-town” – Zagat-
Pandan Waffle With Banana Macadamia Ice Cream
28 W 32nd Street, New York, NY 10001
Thai Tea French Toast, Whipped Condensed Milk and Berries Chicken Apple Sausage With Korean Chili Mixed Green Salad, Carrot Ginger Dressing
Crispy Chicken Sandwich With Tamarind Chili Sauce.
212.736.5393 24 Hours Open www.hanamichinyc.com
Tonkatsu Ramen
D12 June 12–18, 2015 www.TasteAsia.org Continued from D9
LOWER EAST SIDE Kottu House 250 Broome St. (btw. Orchard & Ludlow streets) 646-781-9222 kottuhouse.com
Bep Simple Cafe 346 Bedford Ave. Williamsburg 718-218-7067 beprestaurant.blogspot.com
STATEN ISLAND San Rasa 19 Corson Ave. 718-420-0027 sanrasa.com New Asha Sri Lanka Restaurant 322 Victory Blvd. 718-420-0649 Ceylon Curry 324 Victory Blvd. 347-466-5338 ceyloncurry.net
Burma Noodle Bar Burma’s culinary culture is vibrant, complex and soulful. Burma Noodle Bar brings Burmese food to you through our weekly pop-ups, catering, and our brick and mortar shop. The Drink Brooklyn 228 Manhattan Ave. East Williamsburg 415-254-6185 BurmaNoodleBar.com
Rasa 25 W. 8th St. (btw. 5th Ave. & MacDougal St.) 212-254-1888 rasanyc.com Saigon Shack 114 Macdougal St. (btw. Bleecker St. & 3rd St.) 212-228-0588 saigonshack.squarespace.com
BROOKLYN
C Bao Asian Buns Asian fusion, baos, Taiwanese food, Chinese food. Favorite Dishes: Braised pork rice, pork belly bao 108 W. 14th St. (btw. 6th & 7th avenues) 212-206-8388 CBaoAsianBuns.com
LITTLE ITALY Nyonya 199 Grand St. (btw. Mulberry & Mott streets) 212-334-3669 ilovenyonya.com
ASIAN INSPIRED MIDTOWN EAST
Thirstea 280 E. 10th St. (btw. 1st Ave. & Avenue A) 212-260-0436 facebook.com/thirsteacafenyc
Cup & Cup 15 E. 31st St. (btw. 5th & Madison avenues) 646-398-9990
SOHO
CHELSEA
Rouge et Blanc 48 Macdougal St. (btw. W. Houston & Prince streets) 212-260-5757 | rougeetblancnyc.com
Cherry Restaurant 355 W. 16th St. (btw. 8th & 9th avenues) 212-929-5800 cherrynyc.com
LITTLE ITALY Aux Epices 121 Baxter St. (btw. Canal & Hester streets) 212-274-8585 | auxepices.com
UNION SQUARE Beyond Sushi 229 E. 14th St. (btw. 2nd & 3rd avenues) 646-861-2889 | beyondsushi.com
SMORGASBURG Bamboo Bites Brooklyn Bridge Park, Pier 5 805-699-6531 | bamboobites.com
WEST VILLAGE Perry Street 176 Perry St. (btw. West & Washington streets) 212-352-1900 | perrystrestaurant.com
BROOKLYN Cherry Izakaya 138 N. 8th St., Williamsburg 347-889-6300 | cherryizakaya.com
EAST VILLAGE
Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499
SOUTHEAST ASIAN GREENWICH VILLAGE
TRIBECA
QUEENS Tea and Milk 32-02 34th Ave. Astoria 917-498-0618
Lakruwana 668 Bay St. 347-857-6619 lakruwana.com
Love Mamak 174 2nd Ave. (btw. 11th & 12th streets) 212-254-5370 | lovemamak.com
Macao Trading Company 311 Church St. (btw. Walker & Lispenard streets) 212-431-8642 | macaonyc.com
QUEENS Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499
WEST VILLAGE
ASIAN FUSION MEATPACKING DISTRICT Mokbar Chelsea Market 75 9th Ave. (btw. 15th & 16th streets) 646-964-5963 mokbar.com
UNION SQUARE Beyond Sushi 229 E. 14th St. (btw. 2nd & 3rd avenues) 646-861-2889 beyondsushi.com
Spice Market With each new dish, patrons are transported to Jean-Georges Vongerichten’s piquant elevations of the Southeast Asia’s street cuisine served in a casual, sexy environment. Featured Special: $27 for a 3-course lunch prix-fixe menu 403 W. 13th St. (btw. Washington St. & 9th Ave.) 212-675-2322 SpiceMarketNewYork.com Fatty Crab 643 Hudson St. (btw. Gansevoort & Horatio streets) 212-352-3592 fattycrabnyc.com SushiSamba 87 7th Ave. S. (btw. Grove St. & S. 7 Ave.) 212-691-7885 sushisamba.com
Aux Epices 121 Baxter St. (btw. Canal & Hester streets) 212-274-8585 | auxepices.com
Vote Today at BestAsian.NYC
FINANCIAL DISTRICT Reserve Cut 40 Broad St., 2nd Fl. (btw. Beaver St. & Exchange Pl.) 212-747-0300 reservecut.com
EAST VILLAGE
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