Feeling the heat? Try cold ramen noodles at
D1 June 19–25, 2015
Mokbar D11
This week’s #BestAsianNYC
Instagram Winners D3
Scallion & Ginger Lobster.
www.EpochTaste.com
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
BestSeller
Battered and fried flounder, called Golden Crispy Crumbs.
Steamed Chilean Sea Bass.
Magic
The
Crispy Eggplant.
By Channaly Philipp Epoch Times Staff
of
‘Big Fire’ One of the best Chinese chefs in the world works right in the heart of Manhattan.
Catch chef Zizhao Luo at
Taste Asia Times Square June 26 TasteAsia.org
Zizhao Luo, the executive chef at Radiance on East 50th St., doesn’t fit the mold of a celebrity chef. He is humble and shies away from the spotlight— despite having won some of the highest accolades bestowed in Chinese cuisine. His specialty is Cantonese cuisine. He won the gold award at the 2011 NTD International Chinese Culinary Competition in 2011 in the Cantonese cuisine category. A master chef, he was known as one of the “Beijing Four,” one of four top chefs in China’s capital. In the kitchen, he is in his element. “I’m in best spirits in the kitchen,” he said. “If I step out of the kitchen I get sleepy.”
Radiance
208 E. 50th St. (between Second and Third avenues) 212-888-8060 RadianceNYC.com Hours Monday 11:30 a.m.–10 p.m. Tuesday–Saturday 11:30 a.m.–10:30 p.m. Sunday 11:30 a.m.–10:30 p.m.
See Radiance on D2
Zizhao Luo, executive chef at Radiance.
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
IA PRES EN E AS ST TS TA Voter’s Choice
BEST
ASIAN NYC RESTAURANTS 2015
Get Social With Us & Win Food!
Tag Photos #BestAsianNYC
SeeSee
D3 forDetails Details for
D2
@EpochTaste
June 19–25, 2015 www.EpochTaste.com ALL PHOTOS COURTESY OF TASTE ASIA
Taste Asia 2014
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
An Invitation to
Taste Asia
I
f you are regular readers of Epoch Times, then you know that Asia is in our DNA. Epoch Times was founded in 2000 by Chinese-Americans and now spans 35 countries in 21 languages. But at least from the perspective of food, in part, our hearts (and taste buds) remain firmly anchored in the landscape of Asian cuisine—albeit in the best city in the world: New York City. On June 26–28, we invite you to take part in a celebration of Asian food and culture, honoring both creativity and tradition, in partnership with our sister media New Tang Dynasty Television. Friday, June 26: Catch the action in Times Square as a dozen amazing chefs dazzle and delight with their skill and knowledge. Who will be there? Among them, chef David Bouley, the creator of exquisite Japanese cuisine (among the many hats he wears), along with Japanese Iron Chef Yuji Wakiya. Also: Hemant Mathur, who earned Michelin stars for Indian fine dining, but who has now embraced fast-casual concepts with a regional Indian focus with his restaurant group. Chef Zizhao Luo (featured on D1 this week) will also demonstrate award-winning Cantonese—harmonious and full of flavor. Other chefs include: Joe Isidori, Hung Huynh, Anthony Ricco, Brian Tsao, Esther Choi, Cathy Erway, Terry French, Barret Beyer, and Pitipong Bowornneeranart. These chefs have long pointed to dishes that go far beyond the usual clichés, beyond banh mi or chicken tikka masala, to a world of flavors as wide as it is deep. Saturday, June 27: Things heat up on Saturday in Times Square, with flames shooting up from the mobile kitchens. Chefs battle it out for the title of best Chinese chef in the world in five categories: Cantonese, Northeastern, Shandong, Sichuan, Huaiyang. Chef Christine Cushing, who will be hosting, points out the deep and ancient nature of Chinese cuisine. She is currently at work on a documentary series called “Confucius Was a Foodie.” Was he? Certainly. “He spoke about eating in season, eating fresh,” she said. Cushing, who was born in Athens, Greece, has seen numerous parallels between the sayings of Confucius and Socrates. “These ancient philosophies were based very holistically. Socrates and Confucius both said let food by thy medicine and medicine by thy food. They had a lot in common. There was no Internet or email. I’m sure they didn’t have a conversation back then.” Admission is free to the June 26 and June 27 events. Food vendors from various restaurants will also sell their specialties. Sunday, June 28: Taste Asia wraps up with two spectacular events: a James Beard House lunch with chefs Hemant Mathur and Surbhi Sahni, and a James Beard House dinner with chef Zizhao Luo (Tickets available on EventBrite). The weekend is looking delicious. See you at Taste Asia! Channaly Philipp & Jan Jekielek Co-curators, Taste Asia
Taste Asia June 26–28 TasteAsia.org
Magic
The
of
Lobster in Pumpkin Sauce.
‘Big Fire’
Radiance continued from D1 Luo meditates every morning at 5 a.m. If you know about the schedule that chefs keep (getting to bed well after midnight, after a punishing schedule), that is downright amazing. That regimen has likely borne fruit. There’s a saying: “One wok, one body.” When Luo wields his, he feels at one with it. Beyond equipment, to be sure, Chinese kitchens differ starkly from Western kitchens. When I asked Luo about elements vital to the execution of his dishes, one kept coming up again and again: “big fire.” Western stoves aren’t equipped to handle so much heat. Yet that fire is essential to locking in flavors and freshness—all in the matter of seconds. It is not only in the matter of stir-frying or frying either. Luo said that properly steamed fish can only be made with steam, again, with “big fire,” to yield a truly tender texture. Luo’s specialty is seafood—and steaming is his favorite preparation—so he should know. His execution of steamed Chilean bass for example, incredibly tender and light is worth savoring slowly ($29). It is paired wonderfully with a light soy sauce that’s been infused overnight with aromatics like garlic, ginger, and onions. If you need more proof of what wonders steam with high fire power can do, try the Steamed Chicken With Ginseng & Dates ($17). To Luo, it’s just “home style.” To me, it was the most tender chicken breast I’d ever had, and flavors that might elsewhere be overpowering on their own—shiitake mushrooms, dates, ginseng—are handled deftly and marry subtly together. Luo has a staggering repertoire, but ask him about specific dishes and he just doesn’t know where to start. And—incredibly—dishes that I loved were simply “commonplace” to him. Emerald green and perfectly steamed Chinese broccoli, or jie lan, with that perfect snap when you first bite into it—his own verdict again: “commonplace.” And don’t get me started on his fried eggplant dish. I have had many eggplant dishes in my life, but this ranks among the best. He lightly batters and fries them quickly (over— you guessed it—a big fire). One serving is not enough—the crunch yields to a soft texture—with no sight of oil anywhere. The trick,
If you need more proof of what wonders steam with high fire power can do, try the Steamed Chicken With Ginseng & Dates.
Steamed Chinese broccoli, jie lan.
though, is eating it quickly, while it’s piping hot. Apologize to your dinner companion, abandon the conversation, and dig in. The bestseller on the menu is an item mysteriously called “Golden Crispy Crumbs.” Luo uses a double flash frying technique to seal in the juices of seafood (I had flounder, although options like salmon, jumbo shrimp, or lobster are available, $24–$34), and the fillets are topped with addictive bits of broken up fried noodles. Discovering Luo’s cuisine at Radiance has been like discovering a secret in plain sight. There’s nothing on the storefront indicating the presence of a master chef tending to the fires in the kitchen. If there’s a sad part to all this, from my perspective, it’s that Luo is so much more capable than what the menu offers. When he first came onboard, Luo said he had put some of his favorite dishes on the menu—but they didn’t sell. Perhaps the description weren’t clear enough, perhaps palates weren’t adventurous enough to even order them. I’d recommend if you go, order not only some of his signature dishes but also venture offmenu (a sort of culinary off-road adventure). Or call ahead of time and see if Luo can prepare something off-menu for you. The future may hold tasting menus; that is uncertain for now. Or catch him at a James Beard House dinner coming up on June 28. It’s likely to be Cantonese food like you’ve never had before.
D3
@EpochTaste
June 19–25, 2015 www.EpochTaste.com
#BestAsianNYC Photo Contest
Compiled by Daksha Devnani Epoch Times Staff
SUNSET PARK TACO CRAWL
Top picks from our Instagram and Twitter campaign to discover the best Asian restaurants in Manhattan (www.BestAsian.nyc)
Experience traditional Mexican food items like pork crackling soaked in salsa verde, and mole tamales wrapped in banana leaves at the Sunset Park Taco Crawl. Go taco- and snack–hopping with Lesley Tellez, a Mexican food culinary guide and author of an upcoming Mexican cookbook, and Joe Svehlak, a Sunset Park historian.
stuff to eat and drink around town COURTESY OF SAVEUR
Wednesday, June 17, 7:30 p.m.–10 p.m. Metropolitan Pavilion, 125 W. 18th St. Tickets: $150. CityHarvest.org
Last year’s Saveur cookout.
SAVEUR SUMMER COOKOUT
COURTESY OF MISFIT29 STUDIOS
This week’s
Winner
@THESEACHILD Dojo
@LLINDUH | House of Small Wonder
Kick off the summer season with the 6th Annual Saveur Summer Cookout. Over 20 chefs and mixologists will prepare their favorite summertime fares. Chefs include Andrew Carmellini, Alex Stupak, Christina Tosi, and many more. Tuesday, June 23, 6.30 p.m.–9.30 p.m. Boat Basin Café. Tickets: $99. Saveur.com/Saveur-Summer-Cookout
Enjoy brews at the zoo. @VILSONFOODIE Hanamizuki Cafe
LIONS, TIGERS, AND BREWS, OH MY!
‘LUCKY CHOW’ PREVIEW
This isn’t your run-of-the-mill craft beer festival. The Lions, Tigers, and Brews event takes you on a walk on the wild side. Take in the New York City skyline as a scenic backdrop while checking out the diverse wildlife at the Central Park Zoo. Enjoy unlimited craft beer from 60 select craft breweries, great music, and yummy bites.
Catch a preview of “Lucky Chow,” an upcoming PBS series directed by Bruce Seidel that shows how Asian cuisine has transformed the landscape of food in the United States. Co-presented by the Museum of Chinese in America and the Center for Asian American Media. Friday, June 19, 8 p.m.–9.30 p.m. Columbus Park Pavilion, Bayard, Baxter, Worth & Mulberry streets. Free admission. MOCANYC.org
Friday, June 19, 8 p.m. & Saturday, June 20, 8 p.m. Central Park Zoo, 64th Street & Fifth Avenue. Tickets: $49. LionsTigersAndBrews.com FRANCINE SEGAN
FOR MOVIE LOVERS: FOOD IN FILM Enjoy eating food? How about watching movies? Then don’t miss this event. View famous foodie movie moments from classics such as “Chocolat,” “Ratatouille,” “Babette’s Feast” and “Big Night” as you discover behind-the-scenes details and the role food plays in film—all the while nibbling on the food you see on-screen. Presented by food historian Francine Segan.
@NYEETS Xi’an Famous Foods
This week’s
Winner
@RESTAURANTFAIRY Plant Love House
@INDULGENTEATS Pig and Khao
Get social with us!
#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
Francine Segan.
Thursday, June 25, 7 p.m. 92Y, Lexington Avenue at 92nd Street. Tickets: $45. 92Y.org
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
Natural
Openings around town
Japanese Comfort Food at Mocu-Mocu
COURTESY OF MOCUMOCU
has a new flavor
Open earlier this month, Mocu-Mocu is a casual restaurant and café focused on two traditional Japanese snacks. One is the savory okonomiyaki and the other the sweet obanyaki. Owners and sisters Aya Tatsushiro and Tomomi Tatsushiro collaborated with awardwinning cookbook author and chef Hiroko Simbo to develop the concept. The menu combines Japanese and Western cooking traditions. Okonomiyaki, which is cooked in a skillet like an omelet, is served open-faced with fillings like sliced pork belly or coconut shrimp, and topped with sauces. Other snacks include: Japanese Shishito
OFFICIAL SOY SAUCE OF
Our sauces are handcrafted and brewed in Hudson Valley NY. We use water sourced from the pristine Catskill Mountain range for flavor you won’t find elsewhere.
Obanyaki.
COURTESY OF MOCUMOCU
Peppers; Crisp Pork Belly with housemade pickled jicama, yellow bell pepper, and red radish, and locally sourced, farm-raised, herbbaked Chicken Wings. To make the sweet obanyakis, pour batter into two circular pans, add fillings, and then flip the contents of one pan on top of the other. For takeout coffee, tea, or pastries, there is a walk-up window. Open for lunch and dinner. Closed Mondays.
Wan Ja Shan offers a variety of preservative-free, gluten-free, 100 percent naturally brewed, flavorful organic sauces.
“Best Organic Soy Sauce” -Food and Wine Magazine
Mocu-Mocu
746 10th Ave. (Between 50th & 51st streets) 212-765-0197 Mocu-Mocu.com Mocu-Mocu in Hell’s Kitchen
The Hall Brooklyn Opens Music and Mediterranean food both find a home at chef Michael Psilakis’s new project, The Hall Brooklyn. The venue will feature talent from the music and art industries as well as Psilakis’s cuisines. Guests can preorder large format meals, including whole
roasted pig or lamb, to dine on during performances. An a la carte menu includes bar snacks such as Haloumi Cheese Sliders, Harissa Chicken Tacos, and Crab Tzatziki. A dozen cocktails and 28 craft beers are available. Happy hour daily 5 p.m.–8 p.m., with all draft beverages at half price.
The Hall Brooklyn
470 Driggs Ave. Williamsburg, Brooklyn 718-387-4001 TheHallBrooklyn.com
Compiled by Channaly Philipp, Epoch Times Staff
Find us at Whole Foods and other fine grocery stores.
www.wanjashan.com
A proud sponsor of Simply Ming. Chef Ming Tsai’s TV series.
D4
@EpochTaste
June 19–25, 2015 www.EpochTaste.com BONJWING LEE
Scallops served at 2014 Sustainable Seafood Week’s Sustainable Seafood Shindig.
Sustainable Seafood Week
Swims Town into
By Sharon Zhang | Epoch Times Staff Imagine Sammy the salmon. Sammy’s life in Alaska goes swimmingly until, one day, he’s caught on a hook and thrown into a bin on a commercial fishing boat. He’s taken back to land, frozen, put on a freighter, shipped across the Pacific to China, thawed, deboned and fileted, frozen again, put on another freighter, sent back to America, and shipped to market. There, he’ll get a label that says that he’s from Alaska. Seem fishy to you? You’re not alone. Sammy’s journey through the industry is not unique—in fact, an appalling amount of seafood in America goes through a similar winding path. Sustainable Seafood Week, a week dedicated to sustainability in the seafood industry starting in New York City on June 21, attempts to alleviate some of the opacity of the sea-totable process. Paul Greenberg, author of two books and extensive researcher on the seafood industry and speaker at Sustainable Seafood Week, is no stranger to this phenomenon. In “American Catch,” Greenberg’s most recent book, he discusses the counterintuitive practices of the American seafood industry. “The U.S. controls more ocean than any country on Earth,” he said, “and yet over 90 percent of our seafood is imported.” “It’s not that we don’t have a lot of seafood, we’re actually exporting about a third of what we catch,” he qualified. Turns out, the U.S. fishing industry is exploiting processing, in particular the cheap processing in China. Meanwhile, the American public seems to be missing out on local, sustainable seafood, since many local species are overlooked and underappreciated. There’s a disconnect, and forging a connection was the Sustainable idea behind Sustainable SeaSeafood food Week.
Week
June 21–28
The Week Village Fishmonger, the founder of Sustainable Seafood Week, captures the essence of the modern day local foods movement. Its logo is simple, probably hand drawn. You’re hard-pressed to find a capitalized letter on its website, and the title of one of the co-founders is just “enough said.” They’re cool. They’re casual. But they want you to take seafood sustainability seriously. Of course, this is no easy task. “The biggest challenge [of Sustainable Seafood Week] is explaining the concept of sustainability to folks, because you can have a lot of definitions of sustainability,” said Sean Dixon, co-founder of Village Fishmonger, but “We definitely like to dream big.” Dreaming big was how from a number of events—a trivia night, clam bake, or celebrity night—evolved a weeklong celebration of efforts by fishermen, chefs, and the industry alike coming together to promote responsible, sustainable seafood sourcing. The week has many events open to the public, including a gala, a tour of the Widow’s Hole Oyster Farm, a lobster cook-off, and an event called Bait To Plate, where Greenberg will be speaking. Bait To Plate will be at Grand Banks, on the F/V Sherman Zwicker, an old wooden schooner at Pier 25, and will include a tasting of local fishes that are usually used as bait. There is also a series of restaurants participating, each with its own special dish in commemoration of the week. Every event offers a different perspective on how we can promote the sourcing of seafood in a sustainable way. Sourcing seafood is a huge focus of the week— but what, exactly, is seafood sourcing? Fish Tales Sammy salmon has been baked and eaten, but his story will likely never be told; sourcing Sammy would be a twisting, confusing path involving a multitude of people and mileage that could get a free ride to China using Frequent Freighter Points. In short, Sammy has been handled by so many people through so many channels that it’s near impossible to discern his history. If a path is shorter, sourcing seafood boils down to a simple story. Sustainable Seafood Week promoters and other dedicated sustaina-
D5
@EpochTaste
June 19–25, 2015 www.EpochTaste.com JULIE QIU
JULIE QIU
JULIE QIU
BONJWING LEE
LOCAL, SEASONAL, MARKET FRESH FARE
Join us for a
ble seafood lovers aim to trim stories like Sammy’s to something that’s easier to chew on. Chef Todd Mitgang is part of this movement. Mitgang is the chef at Crave Fishbar, the only New York restaurant partner of the Monterey Bay Aquarium Seafood Watch program. He tells of his relationship with a lobsterman called “Little Anthony.” During Mitgang’s time at South Edison, a seafood restaurant in New Jersey, Little Anthony would show up at the door of the restaurant, selling them lobster from his most recent 36-hour trip out to sea. “You start to forge a relationship with the person who’s behind harvesting the seafood,” explained Mitgang. Little Anthony would bring boxes of lobster and crab, which contained a species of crab called Jonah crab. “They were delicious,” said Mitgang. So delicious, in fact, that South Edison added it to their menu: Little Anthony’s Jonah Crab Claw. Their relationship was so strong that they eventually named a drink after him. This story is one of many that local seafood advocates aim to highlight and celebrate. Fishing for Hope In between the industry and the plate is a much wider trench than that between people like Little Anthony and the diners at South Edison. Leaders in the industry hope to change that, and Industry Lab aims to facilitate that change during Sustainable Seafood Week. The Industry Lab is held yearly, and is the only event during the week that is not open to the public. It brings together seafood experts, chefs, and fishermen from all over the nation to discuss the future of the seafood industry. This year, they’ll discuss transparency and traceability; they want not only to tell the stories, but for people to listen, and be involved. “If people learn one thing about their favorite fish, or two things about a fish they never heard of, then it’s a successful week,” said Dixon. “Even if one percent of [New Yorkers] think about sustainable seafood for a week, then we could make a huge, huge impact.” The sustainability of seafood is becoming an increasingly important issue in New York and the world - in this case, it’s definitely better to be the 1 percent.
Father’s Day Bourbon, Beer, Barbecue and Brunch
Featuring our candied-ginger old fashioned!
WE WELCOME YOU TO 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.
1
2 3 4
1. Chef Rick Moonen (R) prepares Atlantic salmon at the Sustainable Seafood Shindig last year.
3. Chefs Marco Canora (L) and Bill Telepan at last year’s Sustainable Seafood Shindig.
2. A sampling of the seafood buffet lunch served at the Industry Day last year.
4. Chef Rick Moonen’s Atlantic salmon.
If people learn one thing about their favorite fish ... then it’s a successful week. Sean Dixon, co-founder, Village Fishmonger
For more information about Sustainable Seafood Week or to attend an event, visit SSWNational.com/NYC
To find out more, visit SSWNational.com /NYC
NEW! Chef ’s Seasonal Tasting Menu
34 East 20th Street Located in Flatiron New York City
CountyNyc.com
(btwn Park and Broadway)
212.677.7771
Over
50 Authentic
Spanish Tapas Endless combinations of flavors to share, or indulge on your own.
Come in and Pick Your Favorites Tonight!
TASTY SEAFOOD
BUYING TIPS
• Center your plate around farmed bivalves (mussels, oysters, or clams), which are more sustainable to grow than finfish. • In season porgy are a cheap fish (less than $5 per pound). They are caught locally and are very flavorful. • Hake and black bass are flavorful and are caught locally and sustainably. • Look for the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) labels on seafood, which certify low-impact farmed and sustainably caught fish, respectively. • When in doubt, refer to the Monterey Bay Aquarium seafood consumer guide at SeafoodWatch.org
Meson Sevilla Restaurant
344 WEST 46TH ST. (BET 8TH & 9TH AVE.) • MESONSEVILLA.COM • 212-262-5890
D6 June 19–25, 2015 www.TasteAsia.org
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
The Best Asian NYC Restaurants Contest 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
Voting Ends JUNE 20.
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 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
v{iv} Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#) %,*
ĺ–„
鍔銗文人墨厢的 čŠŠćƒ…é›…ć„? ( äşŒć¨“ )
瞎
ĺ“ ĺ‘łćœ?鎎王ćœ?çš„ 瞎味佳餚(三樓)
Fuji Yama 1466 1st Ave. (btw. 76th & 77th streets) 212-249-2722 | fujiyamanyc.com
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
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
Yama 308 E. 49th St. (btw. 1st & 2nd avenues) 212-355-3370 yamamidtowneast.com Aburiya Kinnosuke 213 E. 45th St, (btw. 2nd & 3rd avenues) 212-867-5454 aburiyakinnosuke.com
GRAMERCY/ FLATIRON/UNION SQUARE Experience Firsthand the Romantic Life of Korean Dynasty South Korea’s top chef, Sunkyu Lee, cooks authentic Korean Royal Court Cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd and 3rd floors.
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 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
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
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 19–25, 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
WEST VILLAGE
BROOKLYN
Kin Shop 469 6th Ave. (btw. 11th & 12th streets) 212-675-4295 | kinshopnyc.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
Tue Thai Food 3 Greenwich Ave. (btw. 10th St. & Christopher St.) 212-929-9888 | tuethainyc.com 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
Thai Terminal 349 E. 12th St. (btw. 1st & 2nd avenues) 212-614-0155 | thaiterminalnyc.com
CHELSEA
Thailand Cafe 95 2nd Ave. (btw. 5th & 6th streets) 212-477-1872 | thailandcafeny.com
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
SenYa SenYa is your next destination for amazingly fresh and flavorful Japanese fusion cuisine. 109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | SenyaNYC.com
Saikai Dining Bar 24 Greenwich Ave. (btw. Charles St. & 10th St.) 646-838-5599 saikainyc.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 Jewel Bako 239 E. 5th St. (btw. Cooper Sq. & 2nd Ave.) 212-979-1012 | jewelbakosushi.com
EN Japanese Brasserie 435 Hudson St. (btw. Leroy St. & St. Lukes Pl.) 212-647-9196 | enjb.com
Sobakoh 309 E. 5th St. (btw. 1st & 2nd avenues) 212-254-2244 | sobakoh-nyc.com
GREENWICH VILLAGE Neta 61 W 8th St. (btw. Avenue of the Americas & Greenwich Ave.) 212-505-2610 netanyc.com
LOWER EAST SIDE Sakamai 157 Ludlow St. (btw. Stanton & Rivington streets)
HARMONY THE SPIRIT OF SUSHI ZEN TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
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
Klong 7 St Marks Pl. (btw. Cooper Square & Astor Pl.) 212-505-9955 | klongthainyc.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
GRAMERCY/FLATIRON/ UNION SQUARE 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
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
D8 June 19–25, 2015 www.TasteAsia.org
INDIAN UPPER EAST SIDE
212-685-7301 tiffindelivery.us Bombay Sandwich Co. 48 W. 27th St. (btw. 6th Ave. & Broadway) 646-781-9756 bombaysandwichco.com
Papadam 1448 1st Ave. (btw. 75th & 76th streets) 212-879-6000 | papadaminnyc.com Andaz 1378 1st Ave. (btw. 73rd & 74th streets) 212-288-0288 | andazny.com
Anjappar Chettinad 116 Lexington Ave. (btw. 27th & 28th streets) 212-265-3663 www.anjapparusa-hub.com
UPPER WEST SIDE Hampton Chutney Co. 464 Amsterdam Ave. (btw. 82nd & 83rd streets) | 212-362-5050 hamptonchutney.com
Kailash Parbat 99 Lexington Ave. (btw. 27th & 28th streets) 212-679-4238 kailashparbatny.com
GREENWICH VILLAGE 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
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
MIDTOWN EAST Tulsi 211 E 46th St. (btw. 2nd & 3rd avenues) 212-888-0820 | tulsinyc.com
Szechuan Gourmet 21 W 39th St. (btw. 5th & 6th avenues) 212-921-0233 szechuan-gourmet.com
FLATIRON
MIDTOWN EAST
Minar 5 W. 31st St. (btw. 5th & 6th avenues) 212-967-2727 minarnyc.com
Junoon Junoon, which means “passion,” is a contemporary Indian restaurant serving classic cuisine elevated with a deft touch of modernity. Featured Dishes: Masaledar lamb chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | JunoonNYC.com
Chennai Garden by Tiffin Wallah 127 E. 28th St. (btw. S. Park & Lexington avenues)
Contemporary Thai street food
Bombay Duck 190 Bleecker St. (btw. Avenue of the Americas & Downing St.) 212-529-2900 bombayducknyc.com
EAST VILLAGE Spice Cove 326 E. 6th St. (btw. 1st & 2nd avenues) 212-674-8884 spicecoveny.com
NoodiesNYC.com 830 9th Ave Btw. 54th & 55th Street • 646-669-7828
Brick Lane 99 2nd Ave. (btw. 5th & 6th streets) 212-979-2900
LOWER EAST SIDE The Masalawala 179 Essex St. (btw. Houston St. & Avenue A) 212-358-9300 | themasalawala.com
TAO Uptown 42 E. 58th St. (btw. Madison & Park avenues) 212-888-2288 | taorestaurant.com Hunan Manor 339 Lexington Ave. (btw. 39th & 40th streets) 212-682-2883 | hunanmanorny.com Cafe China 13 E. 37th St. (btw. 5th & Madison avenues) 212-213-2810 cafechinanyc.com
CHELSEA 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
TRIBECA
We , susoffer seasonal ramen ! hi an r u d happy ho 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
Celebrate with Us May Wah Vegetarian Market 20th Anniversary
Tamarind Tribeca 99 Hudson St. (btw. Franklin & Leonard streets) 212-775-9000 tamarindrestaurantsnyc.com
Bombay’s Indian Restaurant 60 Pearl St. (at Coenties Slip) 212-742-2222 | bombaysnyc.com
QUEENS Jackson Diner 37-47 74th St. (btw. Roosevelt & 37th avenues) Flushing | 718-672-1232
CHINESE UPPER EAST SIDE
FREE TASTINGS
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
LOWER EAST SIDE Congee Village 100 Allen St. (btw. Delancey and Broome streets) 212-941-1818 congeevillagerestaurants.com
TRIBECA Macao Trading Company 311 Church St. (btw. Walker & Lispenard streets) 212-431-8642 macaonyc.com
CHINATOWN Joe’s Shanghai 9 Pell St. (off Bowery) 212-233-8888 joeshanghairestaurants.com Taste of Northern China 88 E. Broadway, Suite 106 (btw. East Broadway & Forsyth St.) 917-302-8831 Jing Fong 20 Elizabeth St. (btw. Canal & Bayard streets) 212-964-5256 jingfongny.com 21 Shanghai House 21 Division St. (btw. Catherine & Market streets) 917-882-6266 21shanghaihouse.com
QUEENS Tea and Milk 32-02 34th Ave. Astoria 917-498-0618
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
KOREATOWN The Kunjip 32 W. 32nd St. (btw. Broadway & 5th Ave.) 212-216-9487 | kunjip.net 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
Korilla Food Truck korillabbq.com
HELL’S KITCHEN/ MIDTOWN WEST
Tandoor Palace 88 Fulton St. (btw. Gold & William streets) 212-349-7643 | tandoorpalacetogo.com
Diwanekhaas 53 Nassau St. (btw. John St. & Maiden Lane) 212-571-7676 | diwanekhaas.com
Han Dynasty 90 3rd Ave. (btw. 12th & 13th streets) 212-390-8685 handynasty.net
Cho Dang Gol 55 W. 35th St. (btw. 5th & 6th avenues) 212-695-8222 cdgnyc.com
KOREAN
FINANCIAL DISTRICT
Ruchi 120 Cedar St. (btw. Greenwich St. & Trinity Pl.) 212-227-8454 | ruchiindiancuisine.com
EAST VILLAGE
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
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
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
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
EVERY WEEKEND FROM 12PM TO 4PM
NYC’s Best Meat Alternative Market HUNDREDS OF CHOICES!
www.MayWahNYC.com 877-668-2668 213 Hester St. (Chinatown, Manhattan)
Vote Today at
/Largest frozen vegan distributor in NYC with over 200 vegan products available
BestAsian.NYC
/No preservatives and made with NON GMO soybean /Affordable shipping all over the USA /Membership available
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
D9 June 19–25, 2015 www.TasteAsia.org
MEATPACKING DISTRICT
BROOKLYN
EAST VILLAGE
Mokbar Chelsea Market 75 9th Ave. (btw. 15th & 16th streets) 646-964-5963 mokbar.com
Tea and Milk 32-02 34th Ave. Astoria 917-498-0618 Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499
EAST VILLAGE Prime & Beyond NY 90 E. 10th St. (at 3rd Ave.) 212-505-0033 primeandbeyond.com 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
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
Sigiri 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 BONMi 150 W. 62nd St. (btw. Amsterdam & Columbus avenues) 646-346-5142 | eatbonmi.com
MIDTOWN WEST Obao 647 9th Ave. (btw. 45th & 46th streets) 212-245-8880 | obaony.com
MIDTOWN EAST
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
GREENWICH VILLAGE Saigon Shack 114 Macdougal St. (btw. Bleecker St. & 3rd St.) 212-228-0588 saigonshack.squarespace.com
UNION SQUARE
Mokbar Chelsea Market 75 9th Ave. (btw. 15th & 16th streets) 646-964-5963 mokbar.com
EAST VILLAGE V-Nam Cafe 20 1st Ave. (btw. 1st and 2nd streets) 212-780-6020 | vnamcafe.com
LOWER EAST SIDE
LOWER EAST SIDE Kottu House 250 Broome St. (btw. Orchard & Ludlow streets) 646-781-9222 | kottuhouse.com
WEST VILLAGE
QUEENS
QUEENS Tea and Milk, Astoria 32-02 34th Ave. Astoria | 917-498-0618
SRI LANKAN CHELSEA 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
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 $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.) —
Spicy Lanka 159-23 Hillside Ave. Jamaica | 718-487-4499
STATEN ISLAND San Rasa 19 Corson Ave. 718-420-0027 | sanrasa.com
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
SOUTHEAST ASIAN GREENWICH VILLAGE 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 Bep Simple Cafe 346 Bedford Ave. Williamsburg 718-218-7067 beprestaurant.blogspot.com
Katsu & Sake
Signature dishes you won’t find in other Japanese restaurants
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!
Lakruwana 668 Bay St. 347-857-6619 | lakruwana.com
An Choi 85 Orchard St. (btw. Grand & Broome streets) 212-226-3700 | anchoinyc.com
Hanco’s 134 Smith St. (btw. Dean & Bergen streets) Boerum Hill | 718-858-6818 hancosny.com
Miyazaki Super Prime Wagyu Beef $120.00
UNION SQUARE Beyond Sushi 229 E. 14th St. (btw. 2nd & 3rd avenues) 646-861-2889 beyondsushi.com
Pork Katsu
Tonkatsu Ramen
“This is one of my favorite spots in K-town” – Zagat-
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
28 W 32nd Street, New York, NY 10001
212.736.5393 24 Hours Open www.hanamichinyc.com
LUNCH SPECIAL STARTS FROM
$7
SushiSamba 87 7th Ave. S. (btw. Grove St. & S. 7 Ave.) 212-691-7885 | sushisamba.com
BROOKLYN
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
ASIAN FUSION MEATPACKING DISTRICT
Ceylon Curry 324 Victory Blvd. 347-466-5338 | ceyloncurry.net
Nyonya 199 Grand St. (btw. Mulberry & Mott streets) 212-334-3669 | ilovenyonya.com
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
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
New Asha Sri Lanka Restaurant 322 Victory Blvd. 718-420-0649
LITTLE ITALY
BATTERY PARK
QUEENS
EAST VILLAGE 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
Love Mamak 174 2nd Ave. (btw. 11th & 12th streets) 212-254-5370 | lovemamak.com
TRIBECA Macao Trading Company 311 Church St. (btw. Walker & Lispenard streets) 212-431-8642 | macaonyc.com
The #1 Korean Fried Chicken in Hell’s Kitchen New Gluten Free Choices
LITTLE ITALY Nyonya 199 Grand St. (btw. Mulberry & Mott streets) 212-334-3669 | ilovenyonya.com See more on D12
641 10TH AVENUE (BTWN. 45TH ST. & 46TH ST.)
ALL FOOD MADE TO ORDER • CALL NOW FOR FREE DELIVERY!
Tel. 212.757.1120 • HellsChickenNYC.com
D10 June 19–25, 2015 www.TasteAsia.org ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
We are proud to have been voted
BEST DINER IN NYC by residents and businesses in lower east manhattan
% %
!
% ! ! " % $ %
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Remedy Diner
Dont’ Miss
Open 24 Hours
$10 Beer & Burger Monday to Friday Special 3-7pm.
245 East Houston Street New York (212) 677-5110 RemedyDinerNyc.com
Chef Brian Tsao June 26 at Taste Asia Times Square.
Often called a “Turkish bagel,� Simit are softer and lighter on the inside and crunchier on the outside. Chef Brian Tsao with his guitar at Mira Sushi & Izakaya. On his off days, he plays in The Chef Brian Tsao Band.
Better
Than Bagels We also serve
Salads, Sandwiches, Turkish Tea and Coffee
124 W. 72nd St, New York 111 Worth St, New York 11 Waverly Place, New York 1400 Broadway, New York
4 Convenient Locations!
, 212-496-6605 , 212-374-1224 , 212-784-0657 , 212-398-0098
SIMITANDSMITH.com
Hitting All the Right Notes Chef and musician Brian Tsao savors the moment By Channaly Philipp | Epoch Times Staff
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
rrrrrrunch. That’s the sound when you take that first bite into Brian Tsao’s Beef Bulgogi Tacos— the cracking of the wonton shell encasing the tender beef and kimchi slaw. One also imagines it was the crushing sound that accompanied Tsao’s victory over Bobbly Flay during a taco throwdown last year, with that particular taco. “It was on my bucket list for a while to beat an Iron Chef,� said Tsao, the chef at Mira Sushi
Beef Bulgogi Tacos. & Izakaya in the Flatiron District. Now is a good moment for Tsao, who’s opening the anticipated Kimoto Beer Garden this August on top of the Sheraton hotel, a few blocks away from Barclays Center. And, on top of that, he is expecting a newborn in July. His success is also sweet vindication of a path less traveled but wholly authentic to him. Born and raised in New York City, and the child of a Taiwanese father and Korean mother, Tsao grew up on a myriad of flavors. On any given evening, dinner might be scallioncilantro-soy sauce-accented fish side by side with kimchi soup. Never fusion, though, mind you. Or you might find American fare such as clam chowder or ribeye steak. School food made a deep impression on Tsao. “Deep down I thought it was the greatest thing in the world,� he said. Remember the sloppy Joe’s or those pizzas on slices of baguettes? Tsao loved them. Friends ridiculed him for it. During his school years, Tsao discovered music. He would practice the guitar all day, neglecting school and getting into trouble. His parents gave him a choice: Go to military boarding school in the United States or go to boarding school in China. He chose the latter, spending six years there, from age 15 to 21. If anything, his musical habit was rewarded. He toured in an underground metal band. “We did very well for ourselves,� he said.
Obsessive Attention to Detail 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.
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.
See Brian Tsao on D12
Please come by for lunch or dinner and let us show you what real sushi is like.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btw madison & 5th Ave.) Spicy Wontons.
Mira Sushi & Izakaya 46 W. 22nd St. (between Fifth & Sixth avenues) 212-989-7889 MiraSushi.com Hours Lunch Monday–Friday 11:30 a.m.–2:30 p.m. Dinner Monday–Thursday 4 p.m.–10:30 p.m. Friday 4 p.m.–11:30 p.m. Saturday 6 p.m.–11:30 p.m.
D11 June 19–25, 2015
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
www.TasteAsia.org
There are the restaurants you go to, and
The Restaurant You Go Back to.
I Mokbar
Chelsea Market 75 Ninth Ave. (between 15th & 16th streets) 646-964-5963 Mokbar.com Hours Daily 11 a.m.–9 p.m.
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan cuisine. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular long-time local guests, out-of-towners and the many
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available: pre-fixe luncheon menu noon-3:00pm ($35) and pre-theatre menu 3:00pm-7:00pm ($59).
236 West 56th Street (212) 247-3491 www.patsys.com
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Feeling the Heat ?
Seafood “Miyeok” Ramen.
Try Cold Noodles at Mokbar By Channaly Philipp | Epoch Times Staff
S
ummer’s knocking at the door. Memories of melting ice cream and sticky slushies may leap to mind for many of us. But for Esther Choi, summer means cold noodles. Cold noodles in Korea are common, and the chef-owner of Mokbar in Chelsea Market has created a trio to refresh hungry (and thirsty) palates. “Growing up I loved anything cold—cold soups, cold side dishes. Even in the winter I crave cold stuff,” she said. Choi, who grew up in New Jersey and South Korea, learned to cook from her grandmother. At Mokbar (which means “eat-bar” in Korean), traditional Korean flavors are often paired with ramen noodles with Sun Noodle, enticing those ramen lovers with flavors that they might not expect. New on the menu for example is a Seafood “Miyeok” Ramen soup ($13). Traditionally, miyeok is a dish served hot, and on birthdays, for health and longevity. Choi was inspired to give it a refreshing tangy vinegary twist, and make it a cold dish. The move was inspired by her mother’s cold cucumber soup, a dish that’s often served as a banchan. “It’s really good for you,” Choi (L–R) Seafood “Miyeok” Ramen, Beef Kimchi “Naengmyeon” Ramen, Seaweed Salad, and Veggie “Yachae” Ramen.
! Don’t miss Chef Esther Choi June 26 at Taste Asia Times Square.
said, “My grandmother used to say to me, ‘You have to eat a lot of seaweed, it cleanses your blood.” The many shades of green are striking—from the deep green of kombu strips to the green tea noodles to the faintest shade of cucumber green, all set off by the pale pinkness of the shrimp. If you’re a seaweed lover, there’s also a seaweed salad, with four different types of seaweed [$6]. My personal favorite, which was brought back from last summer, is the Beef Kimchi “Naengmyeon” cold ramen dish [$14]. Choi is known for being able to make kimchi out of anything, and in this dish, she makes kimchi with bone broth. The broth itself is made with beef kimchi, bone marrow kimchi broth, beef broth, and tomato, and goes down easy, like a smooth gazpacho. The process is laborious—the kimchi alone takes at least 10 days to ferment. My advice is: Don’t think of the work that goes into it and just enjoy the fruits of Choi’s labor. Beef brisket, a six-minute soy egg, and scallion top this dish. Choi also whips up a Veggie “Yachae” cold ramen dish, which unlike its brothy cousins, is served with a sauce—think of bibimbap, with its multitude of vegetables and colors, but with ramen noodles instead of rice ($13). Served with a housemade gochujang dressing, the dish includes bean sprouts, spinach, pickled daikon, cucumber, pickled shiitake, white kimchi, and is topped with poached egg and crispy potatoes. If you’re looking beyond noodles, the menu at Mokbar also features small plates (meant to be eaten with beer or soju). Choi resisted putting wings on the menu for a long time, but she has finally given in, and offers Mok Wings, a cross between southern fried chicken and Korean fried chicken. The wings are battered in corn flakes, flavored with either bulgogi sauce or gochujang ($8). Wing lovers will be happy but if you go, don’t miss Choi’s take on a couple of traditional Korean dishes. One is her Tteokboki, brown butter rice cakes with an addictive crunch, served with a wonderful combination of minced pork, crispy bacon, white kimchi, and a poached egg ($12). And the Ho’Cake, which is traditionally sweet, but here takes a savory turn with a pork belly filling ($6). Choi has been working on expanding to a new location.
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.
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
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
D12 June 19–25, 2015 www.TasteAsia.org Continued from D9 Aux Epices 121 Baxter St. (btw. Canal & Hester streets) 212-274-8585 | auxepices.com
FINANCIAL DISTRICT Reserve Cut 40 Broad St., 2nd Fl. (btw. Beaver St. & Exchange Pl.) 212-747-0300 reservecut.com
ASIAN INSPIRED MIDTOWN EAST Cup & Cup 15 E. 31st St. (btw. 5th & Madison avenues) 646-398-9990
CHELSEA Cherry Restaurant 355 W. 16th St. (btw. 8th & 9th avenues) 212-929-5800 | cherrynyc.com
UNION SQUARE Beyond Sushi 229 E. 14th St. (btw. 2nd & 3rd avenues) 646-861-2889 | beyondsushi.com
EAST VILLAGE Thirstea 280 E. 10th St. (btw. 1st Ave. & Avenue A) 212-260-0436 facebook.com/thirsteacafenyc
SOHO Rouge et Blanc 48 Macdougal St. (btw. W. Houston & Prince streets) 212-260-5757 | rougeetblancnyc.com
LITTLE ITALY Aux Epices 121 Baxter St. (btw. Canal & Hester streets) 212-274-8585 | auxepices.com
SMORGASBURG Bamboo Bites Brooklyn Bridge Park, Pier 5 805-699-6531 | bamboobites.com
BROOKLYN Cherry Izakaya 138 N. 8th St., Williamsburg 347-889-6300 | cherryizakaya.com
WEST VILLAGE Perry Street 176 Perry St. (btw. West & Washington streets) 212-352-1900 | perrystrestaurant.com
Hitting All the Right Notes ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Brian Tsao continued from D10 If you ask him how music influenced his cooking, he’ll say that heavy metal has allowed him to think outside the box. And when he puts a dish together, he thinks of a song. “This is a D minor type of thing,” he might muse. Or looking at bread as the drums and the meat as a guitar solo, he might think, “How am I going to complete this song?” On the menu you’ll find influences from his life: Korean, Chinese, Taiwanese, American. Typically Taiwanese are the Spicy Wontons ($7). All spice and flavor, with toasted sesameinfused chili oil, sweet soy, garlic, and scallion, they are a must. And that school food? Its stamp is all over. It’s not just those winning bulgogi tacos ($10). There’s a sloppy Joe on there: a Kyoto Crunchy Sloppy Joe, with ground pork, sour mustard, and cheddar on a Hawaiian bun ($9). “The Chicken Karaage are my homage to chicken nuggets,” he said. Leave him to fry up chicken and spice them up with a gochujang barbecue sauce ($8). Even the pizza is inspired by school food, though one imagines it’s of a completely different ilk, with toppings such as spicy tuna, guacamole, masago, and furikake flakes ($13). And what’s an izakaya without some to imbibe? Mira carries a wide selection of sakes. If you’re indecisive, try a flight of sakes: Samurai Sake Flight (Suijin, Tanuki, Ginban, Koshu Plum for $14) or Ginza Sake Flight (Nigori, Ohkagura, Kaori, Wakatabe) for $21. Cocktails include the Yuzu Lychee Sangria ($12), Ume Whiskey Sour ($14), and Ginger Mojito ($12). Final note: As for Tsao’s family, well, his success has become a point of pride. And definitely not a peep of protest after he beat Flay.
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Chef Brian Tsao rocking in the kitchen.
It was on my bucket list for a while to beat an Iron Chef. Brian Tsao, chef, Mira Sushi & Izakaya
Kyoto S’mores, green tea brownies and marshmallow —a lovely combination.
This Sloppy Joe is made with Kurobuta ground pork, sour mustard, and cheddar, and served on a Hawaiian bun.
Kyoto Crunchy Sloppy Joe.
Tantalizing Taste of Thailand
June 26-27, 2015
At TASTE ASIA 2015 @ TIMES SQUARE
(Broadway Pedestrian Plaza between 42nd and 43rd Street)
June 28-30, 2015 Meet Thai food exporters at THAILAND PAVILION @ SUMMER FANCY FOOD SHOW 2015 (Jacob Javits Convention Center, Level 1, New York)
For trade opportunity with Thailand, Please contact :
B2B ONLINE
VISIT OUR FAIRS
Department of International Trade Promotion, Ministry of Commerce, THAILAND : www.ditp.go.th
CHICAGO
MIAMI
700 N Rush Street, 2nd Floor Chicago, IL 60611 Tel. 312 787 3388 ttc@thaitradechicago.com
6100 Blue Lagoon Drive Suite 100, Miami, FL 33126 Tel. 786 388 7888 ttcmiami@earthlink.net
LOS ANGELES
NEW YORK
611 N Larchmont Blvd, 3rd Floor Los Angeles, CA 90004 Tel. 323 466 9645 ttclausa@att.net
Rockefeller Center 630 Fifth Ave., Suite 1960 Tel. 212 482 0077 info@thaitradeny.com