BENJAMIN CHASTEEN/EPOCH TIMES
D1 July 3–9, 2015
Taste Asia www.EpochTaste.com
Fire Belly Korean BBQ grills up tasty Korean fare.
David Bouley (R) gives Terry French a taste of his Black Truffle Chanterelle Mushroom Flan.
Chef Joe Isidori’s Lemongrass Shrimp Curry With Coconut and Coriander.
SAMIRA BOUAOU/EPOCH TIMES
BENJAMIN CHASTEEN/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
Chef Hung Huynh plays it cool as things heat up.
SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
A performer from the Sounds of Korea percussion and dance group.
Taste Asia transformed Times Square with the sights and scents of Asian cuisine By Annie Wu | Epoch Times Staff
ell me what you eat, and I’ll tell you who you are.” These oft-cited words from 19th century French gourmet epicure Jean Anthelme Brillat-Savarin reflect our common desire to understand a culture through eating its food.
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New Yorkers got the chance to know more than a dozen Asian countries—all in one go—at Taste Asia Friday, June 26, to Saturday, 27. Held in Times Square, it is one of the largest food festivals in North America. Now in its second year, the gastronomic festival presented by Epoch Times and sister media company New Tang Dynasty Television has expanded to include a lineup of renowned chefs inspired and influenced by different Asian culinary traditions.
See Taste Asia on D2
Co-hosts at Taste Asia James Beard House events, Epoch Taste Managing Editor Channaly Philipp and Epoch Times Creative Director Rob Counts.
We want to get to know you and your taste buds better, so we can continue to delight your senses.
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July 3–9, 2015 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
2015 Winners of the Best Chinese Cuisine Restaurant Contest Most Authentic Chinese Restaurant Chengdu 23 6 Willowbrook Blvd., Wayne, NJ 07470
The Best Taste Award in Sichuan Cuisine East Village Grand Sichuan 19-23 St. Marks Place (East Eighth), NY 10003
The Best Taste Award in Shandong Cuisine Beijing Pop Kabob 122 Mulberry St., New York, NY 10013
People's Choice Award in Huaiyang Cuisine Chef Jon’s 831 Rt 10 E., Whippany, NJ 07981
The Best Taste Award in Huaiyang Cuisine Chefs Hemant Mathur (C) and Surbhi Sahni (R) at James Beard House on June 28.
Taste Asia Taste Asia continued from D1 Throughout Friday, Taste Asia’s outdoor kitchens, where celebrity chefs cooked up some of their signature dishes, was definitely a central attraction. Each chef was dedicated to discovering new flavors and creating new dishes by traversing Western and Asian cuisines, while respecting the age-old traditions within each realm. Japanese Meets French Cuisine Michelin-starred chef David Bouley stands by the same principle. After traveling to Japan and learning to cook traditional Japanese multicourse kaiseki cuisine (often compared to Western haute cuisine), Bouley opened Brushstroke in Tribeca. The restaurant serves dishes that are modern interpretations of kaiseki cuisine, such as the porcini mushroom flan with Dungeness crab and black truffle dashi (Japanese cooking stock) that Bouley cooked on Friday. Having learned from the best at Japan’s Tsuji Culinary Institute, Bouley understands the importance of respecting the integrity of Japanese cuisine, while honoring his own style of French cooking. Combine them, and you get a dish that’s truly unique. “You have to understand the techniques and ingredients to really respect them. You can’t just grab things and throw them together,” Bouley said, eschewing the type of “fusion cuisine” that usually does just that. He explained that Friday’s dish combined two dishes that are steeped in each cuisine’s history: the French flan, and the Japanese chawanmushi, a traditional appetizer typically made from steamed egg custard. “Each dish has evolved over a long, long period of time,” Bouley said. “They complement the cultural history of each dish, and do not distract.” Breaking Down Barriers Without a doubt, Asian cuisine is now being reinvigorated in the Western world. Brian Tsao of Mira Sushi & Izakaya, himself a chef who mixes Western cooking with Asian flavors, foresees Korean cuisine exploding onto the food scene in the next few years. People are more open to trying new foods these days, but Tsao said there’s more work to be done.
It’s almost intimidating for a lot of people to go to Flushing. Or it’s intimidating to go to K-town unless you know someone who regularly goes there. Chef Brian Tsao
Shanghai 46 14 US Highway 46, East Fairfield, NJ 07004
The Best Taste Award in Northeastern Cuisine House of Orient Northern Chinese Style 46-09 Kissena Blvd, Flushing, NY 11355
People's Choice Award in Specialty Cuisine Ku Shiang Restaurant Inc. 135-40 39th Ave., Flushing, NY11354
He observed that in New York City, for example, Asian cuisine is still mainly patronized by Asian communities. “It’s almost intimidating for a lot of people to go to Flushing. Or it’s intimidating to go to K-town [Korea Town] unless you know someone who regularly goes there,” Tsao said. But he sees the barriers slowly breaking down. That was certainly the case at Taste Asia on Friday, as Times Square tourists and New Yorkers alike reveled in the cultural performances—such as traditional Korean drumming, Japanese koto (stringed instrument) music, Bollywood Indian dancing—and the endless display of delicious Asian food. Other Highlights On June 27, crowds gathered to watch the 7th Annual International Chinese Culinary Competition, which crowned the world’s best Chinese chefs across five major regional cuisines (see the story on D9). People had their say as well, in picking the best Asian restaurants in New York City across 62 different categories in the Best Asian NYC Restaurants Contests (see D3 for results), as well as the best Chinese restaurants (see side box on this page). Taste Asia ended on a festive note at James Beard House, where chefs Hemant Mathur and Surbhi Sahni served Bengali and Keralan dishes at lunch, and chef Zizhao Luo of Radiance served an authentic Cantonese feast at dinner. PETR SVAB/EPOCH TIMES
People's Choice Award in Specialty Cuisine Happy Family Hot Pot 36-35 Main St., Flushing, NY 11354
Taste Asia wishes to thank the following sponsors: Chang Beer Pyun Kang Hwan Korean Medicine Hospital Daesang Gunter Wilhelm Thai Trade Center conEdison Solutions Wan Ja Shan Tai Sun Goya Sysco H-Mart Panasonic OpenTable Manhattan Chamber of Commerce New York State Restaurant Association International Culinary Center Chef’s Roll WMF Tri-State Biodiesel Marriott Marquis New York Philippine Airlines Wusthof Events by 09
For James Beard House Events James Beard Foundation Robert Sinskey Vineyards Ole Imports Vias Imports Ozeki Sake Premis Cognac Eighth Wonder Wines
Food & Beverage Sponsors Coco Fresh Tea and Juice Kung Fu Tea Gong Cha Jax Coco Uncle Roast Rocchetta BrioBlu Inca Kola Perky Fruit Bodies True World Foods
Japanese Iron Chef Yuji Wakiya prepares HeheA-He Chicken. SAMIRA BOUAOU/EPOCH TIMES
Chefs Barret Beyer (L) and Terry French. PETR SVAB/EPOCH TIMES
Dan Littlefield (R), winner of the Taste Asia giveaway, receives the Flight Ticket to Asia prize from Philippine Airlines representative Marissa Dimaano on June 26.
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July 3–9, 2015
Winners of
www.EpochTaste.com LARRY DYE/EPOCH TIMES
the Best Asian NYC Restaurants Contest
Best Indian Restaurant 1st Place Junoon, Flatiron 2nd Place Tulsi, Midtown East 3rd Place Tamarind, Tribeca Honorable Mention Brick Lane, East Village Best Indian Biryani Rice 1st Place Junoon, Flatiron 2nd Place Brick Lane, East Village 3rd Place Akbar Palace, Midtown West 3rd Place The Masalawala, Lower East Side Best Indian Chicken Tikka Masala 1st Place Tulsi, Midtown East 2nd Place Akbar Palace, Midtown West 3rd Place Jackson Diner, Queens Honorable Mention Diwanekhaas, Financial District Best Indian Curry 1st Place Brick Lane, East Village 2nd Place Akbar Palace, Midtown West 3rd Place Junoon, Flatiron Honorable Mention Tamarind, Tribeca Best Indian Mango Lassi 1st Place Akbar Palace, Midtown West 2nd Place Brick Lane, East Village 2nd Place Tandoor Palace, Financial District Honorable Mention Diwanekhaas, Financial District Best Indian Naan 1st Place Tamarind, Tribeca 2nd Place Junoon, Flatiron 3rd Place Brick Lane, East Village Honorable Mention SoHo Tiffin Junction, Greenwich Village Best Indian Paneer 1st Place The Masalawala, Lower East Side 2nd Place Chennai Garden by Tiffin Wallah, Flatiron 2nd Place Spice Cove, East Village Honorable Mention Tandoor Palace, Financial District Best Indian Roti 1st Place Brick Lane, East Village 2nd Place Junoon, Flatiron 3rd Place Tandoor Palace, Financial District Honorable Mention Chennai Garden by Tiffin Wallah, Flatiron Thelewala, Greenwich Village Best Indian Samosa 1st Place Bombay Duck, Greenwich Village 2nd Place Spice Cove, East Village 3rd Place Brick Lane, East Village Honorable Mention Maharaja Palace, Upper West Side Best Indian Tandoori Chicken 1st Place Tulsi, Midtown East 2nd Place Papadam, Upper East Side 3rd Place Tandoor Palace, Financial District Honorable Mention Brick Lane, East Village Best Japanese Restaurant 1st Place Morimoto, Chelsea 2nd Place Ippudo, East Village 3rd Place 15 East, Union Square Honorable Mention Momokawa, Kips Bay Best Japanese Katsu 1st Place Katsu Hama, Midtown 2nd Place Ootoya, Flatiron 3rd Place Izakaya MEW, Midtown West Honorable Mention Azasu, Lower East Side Senya, East Village Best Japanese Ramen 1st Place Ippudo, East Village 2nd Place Totto Ramen, Hell's Kitchen 3rd Place Ochado, Lower East Side Honorable Mention Jin Ramen, Upper West Side Best Japanese Sake 1st Place Sakagura, Midtown 2nd Place Senya, East Village 3rd Place EN Japanese Brasserie, West Village Honorable Mention Shochu and Tapas - AYA, Midtown East Best Japanese Sashimi 1st Place Sushi Yasuda, Midtown East 2nd Place Senya, East Village 2nd Place Sushi Nakazawa, West Village Honorable Mention EN Japanese Brasserie, West Village
Best Japanese Shochu 1st Place Shochu and Tapas - AYA, Midtown East 2nd Place Ootoya, Flatiron 3rd Place Shimizu Sushi & Shochu Bar, Hell's Kitchen Honorable Mention Asuka Sushi, Chelsea Best Japanese Soba 1st Place Sobaya, East Village 2nd Place Soba Totto, Midtown East 3rd Place Izakaya MEW, Midtown West Honorable Mention Jin Ramen, Upper West Side
Best Chinese Bao 1st Place C Bao, West Village 2nd Place Baohaus, East Village 3rd Place Jing Fong, Chinatown Honorable Mention Shanghai Cafe, Chinatown
Best Thai Red Curry 1st Place Hophap, Brooklyn 2nd Place The Nuaa, Upper East Side 3rd Place Songkran, Chelsea Honorable Mention Klong, East Village
Best Japanese Sushi 1st Place 15 East, Flatiron 2nd Place Sushi Nakazawa, West Village 3rd Place Morimoto, Chelsea Honorable Mention Senya, East Village
Best Chinese Chow Mein 1st Place Niu Noodle House, West Village 2nd Place Congee Village, Lower East Side 3rd Place Shanghai Cafe, Chinatown Honorable Mention 21 Shanghai House, Chinatown H K Wonton Garden, Chinatown
Best Thai Som Tam Salad 1st Place The Nuaa, Upper East Side 2nd Place OBAO, Hell's Kitchen 3rd Place Leng Thai, Astoria Honorable Mention Chai Thai, Midtown
Best Japanese Tempura 1st Place Izakaya MEW, Midtown West 2nd Place Raku - It's Japanese II 3rd Place Mikado Bistro, West Village Honorable Mention Senya, East Village Nippori New York, Midtown Best Japanese Udon 1st Place Udon West, Midtown East 2nd Place Sobaya, East Village 3rd Place Senya, East Village Honorable Mention Ootoya, Flatiron Iron Sushi, Upper East Side Best Japanese Yakitori 1st Place Yakitori Taisho, East Village 2nd Place Izakaya NoMad, Flatiron 3rd Place Yakitori Totto, Midtown Honorable Mention Torishin, Upper East Side Best Korean Restaurant 1st Place BCD Tofu House, Koreatown 2nd Place Miss Korea, Koreatown 3rd Place Soju Haus, Koreatown Honorable Mention The Kunjip, Koreatown Kum Gang San, Queens Best Korean Barbecue 1st Place Miss Korea, Koreatown 2nd Place Kang Ho Dong Baekjeong, Koreatown 3rd Place Kum Gang San, Queens Honorable Mention Korilla, East Village Best Korean Bimbimbap 1st Place The Kunjip, Koreatown 2nd Place Mokbar, Meatpacking District 3rd Place BCD Tofu House, Koreatown Honorable Mention Hangawi, Midtown East Best Korean Bulgogi 1st Place Kum Gang San, Queens 2nd Place Korilla, East Village 3rd Place BCD Tofu House, Koreatown 3rd Place The Kunjip, Koreatown Best Korean Fried Chicken 1st Place Bonchon, Financial District 2nd Place Turntable Mad For Chicken, Koreatown 3rd Place K'ook, East Village Honorable Mention Hell's Chicken, Hell's Kitchen Best Korean Kimchi 1st Place Mokbar, Meatpacking District 2nd Place Kum Gang San, Queens 3rd Place BCD Tofu House, Koreatown Honorable Mention Arang, Queens K'ook, East Village Best Korean Seafood Pancake 1st Place The Kunjip, Koreatown 2nd Place Kum Gang San, Queens 3rd Place BCD Tofu House, Queens Honorable Mention K'ook, East Village Best Chinese Restaurant 1st Place The Handpulled Noodle, Harlem 2nd Place Niu Noodle House, West Village 3rd Place Xi'an Famous Foods, East Village Honorable Mention Joe's Shanghai, Chinatown
Best Chinese Dim Sum 1st Place Jing Fong, Chinatown 2nd Place Niu Noodle House, West Village 3rd Place Golden Unicorn, Chinatown Honorable Mention 21 Shanghai House, Chinatown Best Chinese Dumplings 1st Place The Handpulled Noodle, Harlem 2nd Place Niu Noodle House, West Village 3rd Place Joe's Shanghai, Queens Honorable Mention Jing Fong, Chinatown Best Chinese Fried Rice 1st Place Jing Fong, Chinatown 2nd Place Sachi, Midtown East 3rd Place Congee Village, Lower East Side Honorable Mention Uncle Ted's, Greenwich Village Best Chinese Hot Pot 1st Place 99 Flavor Taste, Chinatown 2nd Place Little Sheep, Queens 3rd Place Cafe Evergreen, Upper East Side Legend Bar and Restaurant, Chelsea Best Chinese Peking Duck 1st Place Peking Duck House, Chinatown 2nd Place Decoy, West Village 3rd Place Jing Fong, Chinatown Honorable Mention Congee Village, Lower East Side Best Chinese Soup Dumplings 1st Place Joe's Shanghai, Chinatown 2nd Place Niu Noodle House, West Village 3rd Place Uncle Ted's, Greenwich Village Honorable Mention Shanghai Cafe, Chinatown Nan Xiang Dumpling House, Queens Best Chinese Spring Rolls 1st Place Jing Fong, Chinatown 2nd Place Nom Wah Tea Parlor, Chinatown 3rd Place 21 Shanghai House, Chinatown Honorable Mention Cafe Evergreen, Upper East Side Best Thai Restaurant 1st Place The Nuaa, Upper East Side 2nd Place Leng Thai, Astoria 3rd Place Jaiya, Gramercy Honorable Mention Kin Shop, West Village Best Thai Green Curry 1st Place SriPraPhai, Queens 2nd Place The Nuaa, Upper East Side 3rd Place Ruay Thai Restaurant, Midtown East Honorable Mention Asiam Thai Cuisine, Gramercy Best Thai Iced Tea 1st Place Chai Thai, Midtown 2nd Place Leng Thai, Astoria 3rd Place Chai Thai, Williamsburg Honorable Mention Pure Thai Cookhouse, Hell's Kitchen Best Thai Noodle Dish 1st Place Kin Shop, West Village 2nd Place Pure Thai Cookhouse, Hell's Kitchen 3rd Place The Nuaa, Upper East Side Honorable Mention Leng Thai, Astoria Best Thai Pad Thai 1st Place Kin Shop, West Village 2nd Place The Nuaa, Upper East Side 3rd Place Vi{v} Bar & Restaurant, Hell's Kitchen Honorable Mention Leng Thai, Astoria
Best Thai Tom Yum Soup 1st Place Sachi, Midtown East 2nd Place The Nuaa, Upper East Side 3rd Place Noodies, Hell's Kitchen Honorable Mention Leng Thai, Astoria Best Southeast Asian Restaurant 1st Place Pig & Khao, Lower East Side 2nd Place Spicy Lanka, Queens 3rd Place Malaysian Kitchen USA, Battery Park Honorable Mention Lucy's Vietnamese Kitchen, Brooklyn Best Malaysian Restaurant 1st Place Rasa, Greenwich Village 2nd Place Malaysian Kitchen USA, Battery Park 3rd Place Nyonya, Little Italy Honorable Mention Pasar Malam, Brooklyn Best Malaysian Asam Laksa 1st Place Malaysian Kitchen USA, Battery Park 2nd Place Rasa, Greenwich Village 3rd Place Nyonya, Little Italy Honorable Mention Laut, Union Square Best Malaysian Beef Rendang 1st Place Nyonya, Little Italy 2nd Place Sigiri, East Village 3rd Place Rasa, Greenwich Village Laut, Union Square Best Malaysian Roti Canai 1st Place Pasar Malam, Brooklyn 2nd Place Malaysian Kitchen USA, Battery Park 3rd Place Nyonya, Little Italy Honorable Mention Rasa, Greenwich Village Best Sri Lankan Restaurant 1st Place Spicy Lanka, Queens 2nd Place Sigiri, East Village 3rd Place Banana Leaf, Chelsea Honorable Mention New Asha Sri Lanka Restaurant, Staten Island Best Sri Lankan Curry 1st Place Banana Leaf, Chelsea 2nd Place Sigiri, East Village 3rd Place Spicy Lanka, Queens Honorable Mention Lakruwana, Staten Island Best Sri Lankan Kotthu 1st Place Spicy Lanka, Queens 2nd Place Sigiri, East Village 3rd Place Lakruwana, Staten Island Banana Leaf, Chelsea Best Sri Lankan Biriyani 1st Place Sigiri, East Village 2nd Place Spicy Lanka, Queens 3rd Place San Rasa, Staten Island Honorable Mention Banana Leaf, Chelsea Best Vietnamese Restaurant 1st Place Lucy’s Vietnamese Kitchen, Brooklyn 2nd Place An Choi, Lower East Side 3rd Place Le Colonial, Midtown Honorable Mention BONMi, Upper West Side Best Vietnamese Banh 1st Place BONMi, Upper West Side 2nd Place Lucy’s Vietnamese Kitchen, Brooklyn 3rd Place Banh Mi Saigon, Little Italy Honorable Mention An Choi, Lower East Side
John Woo, president of the Korea Health Industry Development Institute (3rd L), presents the awards to the winners of the Korean categories of the Voter’s Choice Best Asian NYC Restaurants contest at Taste Asia on Times Square on June 26.
Best Vietnamese Pho 1st Place Le Colonial, Midtown 2nd Place Lucy’s Vietnamese Kitchen, Brooklyn 3rd Place Nha Trang One, Chinatown Hanco’s, Boerum Hill, Brooklyn Best Vietnamese Spring Rolls 1st Place An Choi, Lower East Side 2nd Place OBAO, Hell’s Kitchen 3rd Place Lucy’s Vietnamese Kitchen, Brooklyn Honorable Mention Nha Trang One, Chinatown Best Asian Fusion Restaurant 1st Place Spice Market, Meatpacking District 2nd Place Nyonya, Little Italy 3rd Place Sachi, Midtown East Honorable Mention Mokbar, Meatpacking District Best Asian Inspired Restaurant 1st Place Spice Market, Meatpacking District 2nd Place Perry Street, West Village 3rd Place OBAO, Hell’s Kitchen Honorable Mention Rouge et Blanc, SoHo Best Asian BBQ 1st Place Baekjeong, Koreatown 2nd Place Korilla, East Village 3rd Place Spice Market, Meatpacking District Honorable Mention OBAO, Hell’s Kitchen Best Asian Noodle Dish 1st Place The Handpulled Noodle, Harlem 2nd Place Niu Noodle House, West Village 3rd Place Kin Shop, West Village Honorable Mention Burma Noodle Bar, Brooklyn Best Asian Sandwich 1st Place Banh Mi Saigon, Little Italy 2nd Place Num Pang Sandwich, Midtown 3rd Place Korilla, East Village Honorable Mention Tea and Milk, Astoria Best Bubble Tea 1st Place Tea and Milk, Astoria 2nd Place Kung Fu Tea, Lower East Side 3rd Place CoCo Fresh Tea & Juice, Midtown Honorable Mention Thirstea, East Village Best Tea Selection 1st Place Tea and Milk, Astoria 2nd Place Cha An Japanese Tea House, East Village 3rd Place Thirstea, East Village Honorable Mention Mokbar, Meatpacking District Best Ambiance 1st Place Spice Market, Meatpacking District 2nd Place Buddakan, Chelsea 3rd Place Tea and Milk, Astoria Honorable Mention EN Japanese Brasserie, West Village Best Dessert Menu 1st Place Spot Dessert Bar, East Village 2nd Place Momofuku Milk Bar, East Village 3rd Place Cha An Japanese Tea House, East Village Honorable Mention Spice Market, Meatpacking District Best Drink Menu 1st Place Spice Market, Meatpacking District 2nd Place Soju Haus, Koreatown 3rd Place Sake Bar Decibel, East Village Honorable Mention Kang Ho Dong Baekjeong, Midtown Best Service 1st Place Tea and Milk, Astoria 1st Place Spice Market, Meatpacking District 3rd Place Niu Noodle House, West Village Honorable Mention Buddakan, Chelsea
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July 3–9, 2015 www.EpochTaste.com Drinks, cocktails, the works
We are proud to have been voted
BEST DINER IN NYC
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For Fourth of July, try a colonial throwback. Wassail’s Jennifer Lim oers her picks for American ciders. $10 Beer & Burger Monday to Friday Special 3-7pm.
Remedy Diner Open 24 Hours 245 East Houston Street New York (212) 677-5110
RemedyDinerNyc.com
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
By Sharon Zhang | Epoch Times Staff When the first English settlers came to what would later become the United States, they had an apple problem. This problem wasn’t one that could be solved by a trip to the Apple store. No, this was a sourer issue. The apples abundant on the trees were actually crabapples. Undoubtedly, the hungry settlers had to learn the hard way that they were entirely inedible. But as it turns out, the most inedible, mouth-puckeringly bitter apples make the best apple cider, so the settlers started grafting trees and planting orchards just to make the drink. Thus began the story of American cider. Cider is the Britney Spears of alcoholic drinks: It started out strong and beloved, had a rough, tumultuous period where it all but disappeared, and is coming back with a surprising energy and vengeance. In cider’s case, its downfall came partly from temperance movements in the 19th century and partly from urbanization, among other things. But since the commodification of apples in the ‘90s, cider is coming back hard. A recent talk at the Lower East Side restaurant and cider bar Wassail by pomologist John Bunker explained the intricacies of cider. “At its best, it’s just apples,� said the lifelong apple expert. In the actual apple, you want more bitterness and lower acidity for better cider. Today, there isn’t really a singular American cider style, but rather a variety of different methods. In honor of the birth of our country, we asked Wassail co-owner Jennifer Lim to give us some of the best American cider recommendations for a tastier Fourth of July.
Cider is the Britney Spears of alcoholic drinks.
Founding father John Adams was said to drink cider at breakfast.
SA M IR A BO P U/E UAO OC
Hudson Valley Farmhouse Located in the charming Hudson Valley, Hudson Valley Farmhouse ciders are dierent from batch to batch. Elizabeth Ryan produces the cider, and is one of the original GrowNYC Greenmarket farmers.
HT IME S
Hudson Valley Farmhouse ciders are unfiltered, making them a good first cider since the apple taste is still present.
Millstone Millstone has been operating out of Maryland for the past three years, by a father-son team. The father comes from a wine background, the son from a marketing and business background. They look at cider from a dierent perspective, adding dierent ingredients and playing around with dierent blends. Typically, their ciders are made from a blend of 33 dierent varietal apples.
The flavors can range from dry to funky to tart, and have hints of oak and vanilla from the barrel aging. This flavor pairs well with grilled chicken or pork. Millstone is available at various wine and liquor stores and restaurants.
Right before the drink touches your lips, you’ll smell it—a bright, fruity aroma. As for the taste, the cider has hints of peach, dried fruits, pineapple, and even some wood from the barrel-fermenting process. It’s pairs well with fish, specifically grilled rainbow trout. Farnum Hill is available at various wine and liquor stores in New York, and available to order online.
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Aaron Burr Cider The Aaron Burr Cidery is the first to produce and license cider made from foraged apples. Aaron Burr has a network of people in the community who provide it with apples that are otherwise useless. It is also in the process of getting its own orchard.
Due to the variability of apples—and depending on the terroir—these ciders have limited availability. Overall, the ciders have a subtler taste, with hints of berries, and a well-rounded, complex flavor. They pair well with meat dishes, but can also be paired with mushrooms. Aaron Burr is available through distributors found on its website.
Farnum Hill Poverty Lane Orchards, where Farnum Hill apples are grown, is located in New Hampshire. Farnum Hill was started to revive the cider making tradition in the United States and is trying to capture language to describe ciders the same way people describe wine.
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
These ciders are available at many GrowNYC Greenmarkets around town on Wednesdays and Saturdays. They are also available at many bars and restaurants in New York City and the Hudson Valley. Additionally, Wassail carries a cider by Hudson Valley that was specifically made for the restaurant.
Wassail co-owner Jennifer Lim. PETR SVAB/EPOCH TIMES
(L-R) Hudson Valley, Millstone, Aaron Burr, and Farnum Hill ciders at Wassail on the Lower East Side.
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.
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July 3–9, 2015 www.EpochTaste.com Compiled by Daksha Devnani Epoch Times Staff COURTESY OF TAÏM FALAFEL AND SMOOTHIE BAR
#TasteAsiaNYC Food Bites
A collection of the top Instagram bites from the 2015 Taste Asia Food Fest June 26–27.
stuff to eat and drink around town COURTESY OF DANIEL GONZALEZ
Falafel sandwich.
TAIM ANNIVERSARY PARTY Celebrate Taim Falafel and Smoothie Bar’s 10th anniversary with free falafels, date-lime-banana smoothies, a live DJ, and an Instagram printer from Instaprint.
GrillHampton.
DAN’S TASTE OF SUMMER
@JASMIINEYOU @FOOD.DRUNK
Sunday, July 12, noon–4 p.m. 222 Waverly Place, West Village. TaimFalafel.com
At GrillHampton, eight New York City chefs compete against eight Hampton chefs on July 17. The grill-off is hosted by Food Network’s Robert Irvine and Marc Murphy. On July 18, the fifth annual Taste of Two Forks, the East End’s leading summer food soiree. It will feature bites from top restaurants and sips from celebrated wineries and breweries. The evening is hosted by The Chew’s Michael Symon and Hamptonite Katie Lee. On Aug. 22, 30 local wineries will participate in Harvest East End. The evening will be hosted by restaurateur Geoffrey Zakarian.
Toasting Town’s first annual Salon and Bounty is an evening dedicated to celebrating the history of New York and its recipes. Enjoy some international food and pairings, master mixology, and guest chefs.
Friday, July 17, & Saturday, July 18, 8 p.m.–11p.m. Sayre Park in Bridgehampton, 156 Snake Hollow Rd. Tickets $125–$170. DansTasteOfSummer.com
Thursday, July 9, 8.30 p.m.–midnight. The Prince George Ballroom & Galleries, 15 E. 27th St. (Fifth/Madison). Tickets: $135. ToastingTheTown.com/NYHSB-Tickets
NEW YORK HERITAGE SALON AND BOUNTY
@FOODIETOOTIE @ HUNGRYNYCGIRLS
THE NYC GOOD BEER PASSPORT SUMMER 2015 In lieu of the July Good Beer Month, Good Passports, Pintley, and BoozeMenus present the NYC Good Beer Passport Summer Edition 2015. The passport provides access to special craft beer events happening every Tuesday night at participating locations throughout the summer. Some of the participating locations include Beer Culture, Beer Street, and more. The event benefits the River Fund New York and Heritage Radio Network. July 1–Sept. 7. Tickets: $37. GoodPassports.com
@CHEFBRIANTSAO
@OYUXI
Openings around town HARRY ZERNIKE
Houseman in Hudson Square Houseman has opened in Hudson Square on Greenwich Street, with chefs Ned Baldwin (Prune) and Adam Baumgart (Marco’s) cooking dishes that they deem “delicious, cravable, pretty but unfussy.” Dishes include Littleneck Clams and Butter Beans, Peas and Cheese, and Roast Chicken for two. Family dining is encouraged. The dining room is outfitted with tables made with reclaimed bowling alley maple, schoolhouse chairs, and canvas banquettes. Open for dinner daily. Houseman is inspired from the word “humanskost,” which means every day food in Swedish.
Littleneck Clams and Butter Beans.
Houseman
508 Greenwich St. (at Spring Street) 212-641-0654 HousemanRestaurant.com
Michael Chernow Opens Seamore’s GOTHAMIST
Michael Chernow (cofounder of The Meatball Shop) has opened Seamore’s, which highlights under-utilized local fish species in seasonal dishes. A Daily Landings menu features seasonal offerings of monkfish, porgy, and flounder from local fisheries. The menu is divided in sections from Big Fish Tacos to “For the Crew” (for shared plates to The Reed Deal. Dishes include: Spicy Squid Taco with kale, apple, Cotija cheese and corn nuts; and a Spiced Tuna Burger.
50 Authentic
Spanish Tapas Endless combinations of flavors to share, or indulge on your own.
Seamore’s
Spicy Squid Taco.
390 Broome St. 212-730-6005 Seamores.com
Croque Monsieur Expands to Midtown
First Blue Ribbon Restaurant on UWS
Croque Monsieur, which carries the classic grilled French ham and cheese sandwich, is expanding to a second location in Midtown. Besides the classic croque with slow-cooked jambon de Paris, béchamel, and choice of cheese, there are worldly take on the sandwich. For example, Mr. Rupert is a sandwich with Myers of Keswick sausage, bacon, eggs, and New York state cheddar, and Mr. Joaquin has roast pork, jambon de Paris, béchamel, dill pickles, mustard, and Gruyère. Vegetarians are not left out with sandwiches such as Mr. Richard (breaded eggplant, béchamel, caramelized onions, comté).
Adding to the Blue Ribbon Restaurants, Eric and Bruce Bromberg have opened The Ribbon on the Upper West Side “The Ribbon menu is part classic Blue Ribbon, varied and wide ranging, featuring steaks, salads, and burgers, and raw bar, and adds spit roasted specialties and some other items made on our rotisseries that we have wanted to offer for some time,” Bruce Bromberg said in a press release. As far as libations, diners can choose from over 98 whiskeys and bourbons, a 100-bottle wine list, six wines on tap, a selection of local beers and ciders, as well as cocktails.
Croque! Monsieur
The Ribbon
459 Lexington Ave. (at 45th Street) 212-675-2227 CroqueMr.com
Over
20 W. 72nd St. 212-787-5656 TheRibbonNYC.com
Come in and Pick Your Favorites Tonight!
Meson Sevilla Restaurant
344 WEST 46TH ST. (BET 8TH & 9TH AVE.) • MESONSEVILLA.COM • 212-262-5890
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@EpochTaste
July 3–9, 2015
Good Eats for a
www.EpochTaste.com
Somewhere Between California and Mexico
July 4
For July Fourth, celebrate with dishes from different regions of the United States—and maybe even with a touch of beyond our borders.
When you’re from sunny southern California, avocados are part of life. Brothers Dave, Jesse, and Brian Vendley, founders of Calexico, brought together some mighty tasty ingredients in their versions of guacamole, which is also a snap to put together— pickled jalapeño and serrano, along with crispy bacon.
Party
Dave Vendley said: “Guacamole is an integral dish of both California and Mexico. Growing up in southern California, avocados were always a part of our meals in some capacity, so we really wanted to play up Cali/Mexican mash-up with two ingredients that sum up the region so well.”
RECIPE BACON GUACAMOLE CO U
RT
ES
YO
FA
LL’
ON
INGREDIENTS
• • • • • • • •
DA
4 ripe avocados 2 1/2 ounces plum tomato (about one) 3 tablespoons diced red onion 1 ounce chopped cilantro (about 10 sprigs) 3 tablespoons fresh lime juice 1/2 cup pickled jalapeño 1/2 pound bacon (6–8 slices) 1 teaspoon salt
DIRECTIONS Cook the bacon in a pan or in the oven (our preferred method) until crispy. Allow to cool, roughly chop, and set aside.
A Rhode Island Classic
Remove the jalapeños from the brine. Roughly chop. Set aside.
Clams Casino.
Panko breadcrumbs, pancetta, and parsley top the clams in chef Chris Jaeckle’s Clams Casino. He cooks up these Rhode Island classics for dinner at all’onda.
Add all the remaining ingredients to the bowl and mix with a wooden spoon to break up the avocado and incorporate all ingredients. Don’t over mix ... chunks are good! Recipe from Calexico
Because of the high salt of pancetta there is no need to season at this point.
Adjust seasoning.
INGREDIENTS
Spoon “sofrito” (onion, bell peppers and pancetta) onto a cookie sheet and allow to cool completely in refrigerator.
Clams 1 cup extra virgin olive oil 1 pint small diced pancetta 1 pint small diced onion onion 1 pint small diced red bell pepper Zest of two lemons Juice of lemon juice (juice in TSB format) Ground bonito flakes Japanese panko breadcrumbs
Shuck clams or ask your fishmonger to shuck when purchasing. The Lobster Place at Chelsea Market will shuck for you as well. Evenly cover each clam with sofrito. Dust each clam with approximately 1/4 teaspoon ground bonito flakes and 1 teaspoon panko.
Special Equipment: Clam knife
Bake clams for 5 minutes at 375 degrees.
DIRECTIONS
Place baked clams under a broiler until GBD (golden brown and delicious).
Render pancetta in olive oil over medium/low heat. Cook until liquid in pan is approximately doubled in volume.
Recipe from Chris Jaeckle, executive chef and partner, all’onda
COURTESY OF MONTANA’S TRAIL HOUSE
Often called a “Turkish bagel,” Simit are softer and lighter on the inside and crunchier on the outside.
Better
Than Bagels We also serve
COURTESY OF CALEXICO
Add bell peppers to onions and continue to gently cook until peppers are softened.
ALL’ONDA’S CLAMS CASINO
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!
Scoop the avocado flesh into a large bowl.
Add onions cook gently cook until translucent.
RECIPE • • • • • • • • •
Chop the cilantro. Be sure to use the leaves AND stems. (The stems are our favorite part!)
, 212-496-6605 , 212-374-1224 , 212-784-0657 , 212-398-0098
SIMITANDSMITH.com
Fried Chicken From the Appalachian Trail At Montana’s Trail House in Bushwick, Brooklyn, chef Nate Courtland cooks up American food inspired by the Appalachian Trail and the footpaths of the eastern United States. There he serves up fried chicken. He offers a recipe for the home cook, but if the prospect of frying chicken dissuades you, to celebrate Independence Day, Courtland also offers fried chicken with macaroni salad and dilly green beans with a Budweiser for $10.
retain all its juiciness after cooking. We actually soak ours in a sweet tea brine.
Tips From Chef Nate Courtland: To make the best fried chicken you always want to brine your chicken for at least 3–4 hours. The brine will season the chicken all the way through the meat and it will also
• Make the flour just right. We season all-purpose flour with a hefty amount of salt, but also cayenne pepper and cornstarch. The cornstarch will help get into all the nooks that the flour missed and
• A tip I have for an at-home chicken fryer is to use the best chicken possible. An air-chilled Amish chicken is my preference, and I’ve found the skin gets extra crispy and doesn’t slide away from the meat. You also have a more intense chicken flavor with a pasture-raised or free-range chicken.
RECIPE FRIED CHICKEN
sage, or thyme • 1 pint ice water
INGREDIENTS
DIRECTIONS
• 1 pint water • 4 ounces salt • Spices (whatever you prefer. I like to use; coriander, mustard seed, peppercorns, chili, fennel seed) • 2 fresh bay leaves • 4 tea bags of your preference • 2 ounces brown sugar • Sturdy herbs: rosemary,
get it crispy all the way around. You can also season the flour with things like garlic and onion powder if you feel like it. • Use a probe thermometer to test when the chicken is done, but not over done. You want to carefully pull a piece of thigh or the breast out of the oil and stick the probe into the chicken as close to the bone as possible. If the chicken has reached 160 or 170 degrees, the chicken is done. Letting it rest for a few minutes will actually also help. If you cook your chicken above 180 or 190 it will begin to get dry and somewhat chewy. For the juiciest and crunchiest fried chicken, don’t overcook it.
For the best fried chicken, brine your chicken for at least 3–4 hours.
Combine everything except the ice water and tea bags in a pot and bring up to a simmer. Drop the tea bags in for a couple of minutes, and then pour brine into a container with ice water. Wait until liquid is cool to brine chicken. Recipe from Nate Courtland, head chef and partner, Montana’s Trail House
Compiled by Channaly Philipp Epoch Times Staff
D7
@EpochTaste
July 3–9, 2015 www.EpochTaste.com
M EL
Mac & Cheese, With a Touch of Thai
ISSA HOM
Thomas Chen, the chef and owner of Tuome in the East Village, makes mac and cheese but with a very particular riff. Think kaffir lime leaves and karee curry paste. Chen was inspired by his recent travels to Thailand. “I recently traveled to Kaffir lime leaves Thailand and was really find their way inspired by the cuisine into this mac there. Curry and kaf& cheese. fir lime are so dominant in Thai cuisine and I wanted to create a dish that embraces those ingredients and that’s familiar to me.”
Classic Margherita Pizza
Arugula, Garlic & Sunny Side Eggs Pizza
Caviar of the South: Pimento Cheese
RECIPE CURRY MAC & CHEESE INGREDIENTS
• • • • • • • • •
2 tablespoons flour 1 1/2 cups cream, warmed 2 tablespoons butter 2 kaffir lime leaves 3 tablespoons karee curry paste 1/8 teaspoon fine salt 2 tablespoons sugar 1 tablespoon mascarpone 6 cups cooked pasta, preferably medium shells • Gruyère, to grate
DIRECTIONS
Jean-Paul Bourgeois, the executive chef at Blue Smoke, has this tip about pimento cheese: “Have fun with it! I do prefer it at room temperature, and it also makes a great snack with fruit, like a nice honeycrisp apple.” Cooks can also experiment by adding more mayonnaise to make it creamier, or experiment with other cheddar
Preheat the broiler.
cheeses. “At Blue Smoke we also use Zatarines Creole mustard, which adds more ‘zip’ and works really well for a great grilled cheese sandwich. You could also consider swapping roasted poblano peppers for the roasted reds—that could be an interesting way to make it your own!” The recipe below makes a big batch.
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
RECIPE
To start the curry béchamel, melt butter in a saucepan over medium heat. When the butter is completely melted, stir in flour, and continue mixing the flour into the butter over medium heat. Stir constantly, until mixture is smooth and bubbly to ensure the raw flour taste is cooked out. This will take approximately 2 minutes.
PIMENTO CHEESE Makes: 5 quarts
INGREDIENTS
• • • • • • • •
Stir in cream, curry paste, kaffir lime leaves. Heat to a rolling boiling, stirring constantly. Boil and stir for 1 minute or until thickened then add mascarpone. Season with salt and sugar to taste. Incorporate cooked pasta to the béchamel and stir well.
1 pound American cheese, grated 1 pound Cheddar cheese, sharp yellow, grated 1 1/2 cups roasted red pepper, small dice 10 ounces Hellman’s mayonnaise 6 ounces whole grain mustard 1 1/2 teaspoons sherry vinegar 2 tablespoons Texas Pete’s hot sauce 1 tablespoon black peppercorn, fine ground (to taste)
Transfer to an oven-safe dish and grate Gruyère cheese over the top to cover.
DIRECTIONS
Heat in broiler for 5 minutes or until the cheese has melted and is golden brown.
Combine the above ingredients and mix well. Adjust with sherry vinegar and black pepper to taste.
Recipe from Thomas Chen, chef and owner, Tuome
Recipe from Jean-Paul Bourgeois, executive chef, Blue Smoke
Mon & Tues 4-8 pm
2 for1
Beer or Wine
KEN GOODMAN
A Sweet Pizza in Red, White, and Blue
HAPPY HOUR
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. EnJOY! Craft Beer # Wine # Fresh Salads # Hand Cut Fries
Catch the game on our 40” TVs
BUILD YOUR OWN BURGER at Joy Burger Bar
John Delpha, the owner of Rosebud American Kitchen & Bar in Somerville, Mass., cooks up a dessert pizza. Delpha, author of the recently launched cookbook “Grilled Pizza the Right Way,” uses grilled pizza dough with fresh strawberries marinated in Triple Sec and sugar, blueberry preserves and finished with some whipped cream.
1567 Lexington Ave, New York (212) 289-6222
JoyBurgerBar.com
RECIPE INDEPENDENCE DAY PIZZA Makes: 1 pizza
INGREDIENTS
• 12 medium strawberries, hulled and cut in half lengthwise • 1 tablespoon granulated sugar • 1 tablespoon orange liqueur such as Triple Sec or Cointreau • Vegetable oil • 5 ounces oiled Pizza Dough (recipe follows) • 1/3 cup blueberry preserves • Good quality canned whipped cream (I used homemade)
DIRECTIONS Place strawberries, sugar and orange liqueur in bowl and stir to incorporate. Let sit 30 minutes. Preheat grill to high. Lightly grease metal work surface (such as the back of a cookie sheet) and palms of your hands. Place dough ball in center of surface and press down evenly with your hand. Working with both hands, start in middle and spread dough out with palms while stretching the outer edges with your finger. You want a 12-by-8-inch rectangle. Brush grill grate with oil. Place one dough round on the grate on hotter side of grill and cook until lightly charred and no longer sticking, 2 to 3 minutes. Using tongs, turn dough
over and move to indirect zone of grill. When you turn the pizza over to indirect side of grill, spread blueberry preserves all over with the back of a spoon. Place strawberries all around the pizza in a checkerboard-type pattern. Move pizza to direct side of grill and rotate every 15 to 30 seconds until bottom is crispy. Remove pizza from grill and spray whipped cream in little dots all over the pizza (like stars), slice and serve.
PIZZA DOUGH Yields enough for 2 large pizzas
• • • • • • •
2 1/4 cups warm water 4 teaspoons yeast 1 tablespoon sugar 2 tablespoon extra-virgin olive oil 5 cups all-purpose flour 1/2 cup semolina 1 tablespoon salt
Place water, yeast and sugar in bowl of stand mixer. Let sit for 5 minutes until yeast is activated (bubbly). Add oil, and then dry ingredients. Place dough hook on mixer and turn to medium low. Mix for approximately 5 minutes until a smooth ball appears. Turn mixer to medium high and knead for approximately 2 minutes more until ball obtains a light shine. Dough can be put in bag and refrigerated for use within the next 3 days or frozen for up to a month. Recipe from “Grilled Pizza the Right Way” by John Delpha (Page Street, 2015, $19.99)
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON: The Wall Street Journal, Good Day New York, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave,
(off SW corner of 31st St)
New York, NY 10001 (212)594-8939
Awarded
One of the 10
BEST PIZZAS IN NYC
*Slice Harvester 2011, selected for the plain slice.
D8
@EpochTaste
July 3–9, 2015 www.EpochTaste.com
Everything
Rosé
Photos by Samira Bouaou Epoch Times
Cruising down the Hudson River on the sleek Hornblower Infinity yacht, sipping rosé wine and nibbling on posh creations of upscale chefs—that’s an NYC summer night out in style if you ever saw one. And that’s what the world’s first festival dedicated to rosé is about. La Nuit En Rosé started last year in New York and immediately celebrated a success with sold-out events and some 2,300 in attendance, as its website states. This year it expanded to Miami and Los Angeles too. All aboard a yacht, guests were
treated to a selection of over 100 rosé wines, including Château d’Esclans and Champagne Nicolas Feuillatte for example, while mingling, dancing, enjoying the skyline, and otherwise having a good time. For a VIP ticket, guests enjoyed a set of delicacies prepared specially to match the wine selection. And speaking about matching, many extended their love of pink wine into a matching outfit, which were complemented by pink hats—conveniently provided on the spot. Text by Petr Svab, Epoch Times Staff
D9 July 3–9, 2015 www.TasteAsia.org BENJAMIN CHASTEEN/EPOCH TIMES
Asian Restaurant Listings
WINNERS OF NTD TELEVISION’S 7TH INTERNATIONAL CHINESE CULINARY COMPETITION Gold winners received $5,000; silver $3,000; bronze $2,000.
THAI KOREAN
CHINESE JAPANESE
VIETNAMESE SRI LANKAN
UPPER WEST SIDE Raku—It’s Japanese II Featured Dishes: Sushi; Sashimi; Brussels Sprouts 57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 rakuupperwest.com
UPPER EAST SIDE Cafe Evergreen 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 | cafeevergreenchinese.com
ASIAN FUSION
SOUTHEAST ASIAN
Momokawa Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 momokawanyc.com
WEST VILLAGE
Niu Noodle House Featured Dish: Pork Soup Dumplings 15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com
GREENWICH VILLAGE
Vi{v} Bar & Restaurant Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 vivnyc.com
Uncle Ted’s 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 uncletedsnyc.com
Hell’s Chicken Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 hellschickennyc.com
SenYa Featured Dishes: Yuzu Hamachi; Rock Shrimp Tempura; SenYa Omakase 109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com
MIDTOWN EAST
Sigiri 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 sigirinyc.com
Ruay Thai Restaurant Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 ruaythai.com
KOREATOWN Soju Haus 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 sojuhaus.com
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Featured Dish: Masaledar Lamb Chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 junoonnyc.com
Hei-ming Wan, Cantonese Cuisine (Toronto, Canada) Wei Huang, Shandong Cuisine (New York, USA) Jun Zhu, Sichuan Cuisine (Toronto, Canada) Ben Jie Ma, Sichuan Cuisine (Cleveland, USA) Daosheng Wang, Huaiyang Cuisine (Toronto, Canada)
KIPS BAY
HELL’S KITCHEN/ MIDTOWN WEST
Sachi Asian Bistro Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 sachinyc.com
SILVER:
Laut 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
Spice Market 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
Shochu and Tapas - AYA 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
Jialiang Gan, Cantonese Cuisine (Toronto, Canada)
INDIAN
The Nuaa Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 thenuaa.com
Noodies 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 noodiesnyc.com
GOLD:
MALAYSIAN
EAST VILLAGE
BATTERY PARK Malaysian Kitchen USA Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 alaysiakitchenusa.com
BROOKLYN Pasar Malam Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues) Williamsburg 929-267-4404 | pasarmalamny.com
QUEENS Leng Thai 33-09 Broadway Astoria 718-956-7117 lengthai.com Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499
BRONZE: Epoch Media Group CEO John Tang shakes hands with chef Jialiang Gan, who won first place for Cantonese cuisine at the 2015 NTD International Chinese Culinary Competition, on Times Square on June 27.
Chefs Go for the Gold at NTD International Chinese Culinary Competition
Leming Ye, Cantonese Cuisine (Toronto, Canada) Zhe Yan, Northeastern Cuisine (San Francisco, USA) Tadayoshi Ueda, Huaiyang Cuisine (Tokyo, Japan) Shougong Wu, Shandong Cuisine (Washington, D.C., USA)
HONORABLE MENTION:
Jiguang Zhang, Northeastern Cuisine (New York, USA) Kefeng Zhao, Sichuan Cuisine (Columbus, USA)
By Annie Wu | Epoch Times Staff When it comes to Chinese cuisine, most people in the Western world are only familiar with Cantonese and Sichuan food—dishes from the south and southwestern regions of China. But what about food eaten in the rest of the country? There are actually three other major Chinese regional cuisines: Shandong cuisine, from Shandong Province; Northeastern cuisine, from the area around Beijing and further north; and Huaiyang cuisine, from cities along the lower reaches of the Huai and Yangtze rivers. To encourage more people to understand the rich and diverse culinary traditions of China, Chinese television network NTD Television hosted the 7th annual International Chinese Culinary Competition. Trained chefs from around the world gathered in Times Square on July 27 for a cooking competition to determine whose skills could meet the judges’ high standards for authenticity of the dish, as well as the quality of the culinary artistry. For the second consecutive year, NTD’s competition dovetailed with Taste Asia, New York’s Asian food and cultural festival, co-presented by Epoch Times. Twelve chefs from the United States, Canada, and Japan took turns preparing two dishes each within their chosen specialty cuisines. Each was allotted 40 minutes to complete their task—not an easy undertaking. The dishes, pre-determined by the competition organizers, are classic traditional offerings commonly known to locals from those regions. Contrary to our impressions of Chinese food as greasy and overly pungent, the dishes are actually very light to preserve the natural flavor of the ingredients. The Cantonese dish known as “crystal prawns,” for example, retains a slight briny flavor, while still scrumptiously abundant with the flavors of ginger and scallions. A thin film of gravy coats the surface—just enough to get your taste buds excited. When cooked properly, the shrimp acquires a texture that the Chinese describe as “springy to the teeth.” “The simpler the dish, the more challenging it is to cook it well,” said chief judge Zizhao Luo, who has won numerous culi-
The simpler the dish, the more challenging it is to cook it well. Zizhao Luo, chief judge
Woks are aflame as chefs battle for the title of best Chinese chef.
nary awards in China throughout his 30-year career. “In cooking traditional Chinese cuisine, the flavor has to be very pure, and you have to be able to taste the food’s natural juices and essence.” With the Northeastern dish of “fried hot green peppers with dried bean curd,” the same principle presides. The heat of the peppers wasn’t overpowering—a tinge of spicy and smokey flavor complements the beany taste of the bean curd (made from soybeans). Other dishes represented ingredients or cooking methods particular to each of their birthplaces. The Huaiyang dish, “fish granules with pine nuts,” contained the nuts from pine trees that grow in Jiangsu and Zhejiang provinces. “Sauteed sea cucumber with scallions” incorporates the yummy sea creature found along the Shandong peninsula. “Stir-fried shredded pork with coriander” featured a type of Shandong cooking technique known as bao, which involves quickly frying the ingredients in high heat. The method is supposed to keep the food light in taste, while retaining its nutrients, according to NTD’s website. Likewise, the sauce in the dish “shredded pork in fish fragrance sauce” is uniquely Sichuanese. The sauce doesn’t contain any fish— it’s actually a mixture of red pepper, ginger, garlic, sugar, salt, and soy sauce. The sauce evokes a range of tastes all at the same time: savory, sweet, sour, and spicy. EDWARD DYE/EPOCH TIMES
ENJOY A SEASONAL FEAST FOR THE EYES AND THE PALATE, TAILORED TO YOUR INDIVIDUAL TASTE TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
D10 July 3–9, 2015 www.TasteAsia.org
Taste Asia
SAMIRA BOUAOU/EPOCH TIMES
1.
2015
2.
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
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 $60/per person
Sake and Wine
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
Ask about our sake tastings.
white or red wines.
aste Asia, held on June 26–28, was a whirlwind of events. Top chefs showcased signature dishes in the outdoor kitchens while performers took to the stage (including those brave enough to take on a dumpling eating contest!). Festivities concluded on a high note with events at James Beard House. LARRY DYE/EPOCH TIMES
Momokawa 157 East 28th Street | (212) 684-7830 momokawanyc.com — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —
LUNCH SPECIAL STARTS FROM
$7
The #1 Korean Fried Chicken in Hell’s Kitchen New Gluten Free Choices
SAMIRA BOUAOU/EPOCH TIMES
Above, a dumpling eating contest at Taste Asia. (L–R) Yi Yang (of “Off the Great Wall”), Mike Huttlestone and Barry James Taylor of “Sorted Food,” Chris Chappell of “China Uncensored,” CiCi Li (of “Food Paradise”), Ben Hedges (“Lao Wai Kan Zhongguo”), and Dayin Chen and Mike Chen of “Off the Great Wall.” Huttlestone was the winner; he ate 15 dumplings in two minutes.
641 10TH AVENUE (BTWN. 45TH ST. & 46TH ST.)
ALL FOOD MADE TO ORDER • CALL NOW FOR FREE DELIVERY!
Tel. 212.757.1120 • HellsChickenNYC.com
Chef Christine Cushing, one of the Taste Asia hosts and host of the documentary series “Confucius Was a Foodie.”
D11 July 3–9, 2015 www.TasteAsia.org SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
3.
4. SAMIRA BOUAOU/EPOCH TIMES
LARRY DYE/EPOCH TIMES
SAMIRA BOUAOU/EPOCH TIMES
5.
6.
1. Chef Anthony Ricco of Spice Market makes Shrimp Dumplings With Lobster and Shitake Mushroom Sauce.
4. Chef Hemant Mathur prepares Sago Potato
2. Chef David Bouley prepares Black Truffle
Wilhelm knife.
Chanterelle Mushroom Flan With Soy Cream and Sweet Peas.
Cakes.
5. Chef Esther Choi with a gift of a Gunter 6. Chef Terry French engages with the crowd.
3. Chef Joe Isidori of Chalk Point Kitchen prepares Lemongrass Shrimp Curry With Coconut and Coriander. BENJAMIN CHASTEEN/EPOCH TIMES
Taste Asia opens with a ribbon cutting ceremony on Times Square on June 26.
Katsu & Sake
Signature dishes you won’t find in other Japanese restaurants Taste Asia concludes with events at James Beard House.
Discover the Hidden Gem in K-Town
(L–R) Chefs Brian Tsao, Yuji Wakiya, and David Bouley.
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!
SAMIRA BOUAOU/EPOCH TIMES
Pork Katsu
SAMIRA BOUAOU/EPOCH TIMES SAMIRA BOUAOU/EPOCH TIMES
Luo’s Chilean Sea Bass With Chinese Jie Lan Greens.
Tonkatsu Ramen
“This is one of my favorite spots in K-town” – Zagat28 W 32nd Street, New York, NY 10001 Chef Zizhao Luo of Radiance receives a round of applause after a James Beard House dinner, where he prepared an authentic Cantonese feast.
212.736.5393 24 Hours Open www.hanamichinyc.com
D12 July 3–9, 2015 www.TasteAsia.org
thai
the modern
ALL PHOTOS BY PETR SVAB/EPOCH TIMES
experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
Red Curry
FREE DELIVERY
Just Like Mom Used to Make
10 BLOCK RADIUS
By CiCi Li
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 /)/.(#) %,*
鍔銗文人墨厢的 čŠŠćƒ…é›…ć„? ( äşŒć¨“ ) ĺ“ ĺ‘łćœ?鎎王ćœ?çš„ 瞎味佳餚(三樓)
“I cook Thai food like a mother would,â€? said Thongphoon Pandher, the executive chef of Viv Bar & Restaurant in Hell’s Kitchen. “With love.â€? And the league of loyal customers—Thongphoon’s extended family of Thai food aficionados—agree. “So many of your daughters and sons work here?!â€? I asked, with a pinch of curiosity and two of incredulity (I understand Thai, you see, and every restaurant sta member I came across called her mae, meaning ‘mother’ in Thai). Smirks and giggles answered my question. They call her mother because she cooks for everyone like how she would for her own children, with love. Thongphoon then took me into the kitchen and, like the matronly mentor that she is, patiently instructed me on how to cook Thai red curry since she understood that I dearly miss authentic Thai food. Red curry, or kaeng phet, is a popular Thai dish consisting of red curry paste, coconut milk, vegetables, and a meat-based protein like chicken, beef, pork, or duck. The red curry paste is made with dried red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaďŹƒr lime peel, coriander root, coriander seeds, cumin seeds, pep-
percorns, and lemongrass. Today, prepared Thai red curry pastes are available in Asian markets in bottled jars. Traditionally, all types of Thai curry pastes were made with the same ingredients. The only thing that would change was the type of chili pepper. Red curry paste is made with red chilies, green curry paste with green chilies, and yellow curry paste is made with—you guessed it - yellow chilies. Although Chef Pandher’s red curry recipe is simple and quick, it went a long way toward curing my nostalgia for Thailand. If not entirely, then at least while I was delectably consuming the dish. As I ladled the curry over steamed jasmine rice, the rice quickly absorbed the sauce into each grain. Then, I scooped up a big spoonful of rice, chicken, and veggies. It was a perfect balance of the sweetness and creaminess of coconut milk, the spiciness of chilies, and the aroma of herbs. Yum. It’s the type of food my mother would cook for me, if only she were Thai too, cooking with love! CiCi Li is the host of “CiCi’s Food Paradise� on NTD Television. She’s also a food columnist and chef in training. Join her on her adventure and discover the endless wonders of “Food Paradise� at CiCiLi.tv
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Red curry paste is made with red chilies.
RECIPE THAI RED CURRY WITH CHICKEN & VEGETABLES Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 2
INGREDIENTS
212-594-4963 10 W 32 St, New York, NY 10001 www.misskoreabbq.com Open 24 Hours
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2 tablespoons red curry paste 2 cups coconut milk 8 ounces chicken breast, sliced 3 kaffir lime leaves 2 tablespoons fish sauce 2 tablespoons sugar 1/2 cup bamboo shoots, sliced 1/2 cup green and red bell peppers, sliced
• 1/4 cup Thai basil • 2 tablespoons vegetable oil
DIRECTIONS Heat the oil in a medium saucepan over medium high heat, add curry paste, and stir until the aroma is released. Pour in the coconut milk, mix well, and bring to a boil. Then add the kaffir lime leaves, fish sauce, sugar, bamboo shoots, bell peppers, and chicken. Bring it to a boil, making sure the chicken is well done, about 5 minutes. Then turn off the heat and add Thai basil. Recipe adapted from the original recipe of Viv Bar & Restaurant