Tag Archives: Chinatown

Nom Wah Tea Parlor

If you want to get a taste of old New York, you have to go to Doyers Street.  It is the cutest little street in Chinatown.  Its curved, narrow shape gives you a good idea of what New York was like back in the day.  It’s also where you can find Nom Wah Tea Parlor.

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The restaurant opened in 1920 with its original location being next door to its current one.  It’s a no-frills place to get dim sum.  On my visit, I got a fried tofu skin roll with mixed vegetables.  This was fried to perfection, crispy and delicious.

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Also got yummy vegetarian dumplings.

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And Shanghai soup dumplings.  They were good but not as good as the gold standard, Joe’s Shanghai.

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Finally, got the rice roll with the fried dough.  This sounded good in theory, but it was a bit too carb-heavy for me.

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Ramen Week: Day 2: Bassanova Ramen

Bassanova Ramen is a new ramen place in the heart of Chinatown.  The menu at Bassanova is scant–only three types of ramen with broth.  They also have a menu with a few ramen dishes without broth.  The ramen here is a bit pricier than other ramen shops and pricier than the restaurants in the area.  Below is a picture of the broth ramen dishes.

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The décor has a modern design and sleek, clean feel.  The most unusual thing is the utensils–extra-large chopsticks.  The waitress asked me if that would bother me, but I had never used large chopsticks so I went in with an open mind.  I didn’t have a problem with them at all.  The spoons were also larger.

I ordered the tondaku ramen with a tonkotsu, or pork, broth.  I was surprised that there were more noodles than broth, as I understand the broth to be the showcase of a bowl of ramen (although ramen are the noodles).  However, it was very flavorful.  The noodles were thin and tasted good.  The broth was rich and dark, a bit oily, but the right amount of salt to make it flavorful but not too salty.

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Given that there is a menu of ramen dishes without broth and that there was more ramen in the bowl than broth, I think Bassanova Ramen’s focus is the ramen.

Sweets Week: Day 6: Taipan Bakery

If the line at Taipen Bakery in Chinatown is any indication, this is one popular bakery.  I also tried to get mooncakes here back in September, and they were sold out.

The bakery has breads and pastries that are self serve and then there are cakes and pastries in the case.  When it’s crowded, it’s a little confusing as there is no real line, but there are many counter clerks and they will get to you…eventually.  Since I’m in love with coconut cream buns, I got one of those and then I saw this bright orange cake with the cutest triangular shape to it.

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So a friend of mine had the idea of toasting the coconut cream bun in the oven, and let me tell you what a good idea that was.  I like them as is, but when toasted, the cream gets all melty and it’s another level of delicious coconut bun.  The orange cake was a little strange.  It did taste like orange, but in a fake way.  Maybe it’s just not to my taste, but it sure is cute.

Two for Tuesday: Ice Cream

I’m going to do a Sweets Week, since we kicked off the week with Italian bakeries. So this week’s Two for Tuesday is ice cream. I can’t believe I haven’t written about my favorite ice cream shop yet. Chinatown Ice Cream Factory has the creamiest, yummiest ice cream in NYC. They also have a wide variety of standard American flavors like strawberry cheesecake and Oreo, but my favorites are the Asian flavors like ginger, black sesame, red bean, taro, lychee, pandan and even durian!

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In the picture above, I have my favorite flavor on the bottom, almond cookie, followed by taro and red bean.  Yum!  While Chinatown ice cream is a classic, having been in NYC for 28 years, there are always new ice cream places popping up.

Davey’s Ice Cream is a new ice cream shop in the East Village.  A very cute shop, Davey’s has a limited menu of ice cream, but the staff is super friendly and very enthusiastic about the ice cream.  I got vanilla and sweet corn.  I was hoping it would be more creamy than it was, but the vanilla had a very pure vanilla flavor.  I am also a fan of corn ice cream, and I guess I was expecting it to be more like the corn flavor at Sundaes and Cones, a flavor I love.  However, it tasted more like the buttered popcorn jellybean from Jelly Belly, with caramel swirls.

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Weekend Whets 3/1

A Taste of Magic: An Evening of Conjuring and Culinary Excellence, Friday, March 1, 2013, 8 p.m., Gossip Restaurant, 733 9th Avenue, Hell’s Kitchen:  A night of magic and food.

Dumpling Crawl; Saturday, March 2; noon, 2 p.m. or 4 p.m.; in front of Chinatown Ice Cream Factory, Chinatown:  Find the best dumpling in Chinatown at this tasting crawl.  Includes chopsticks and dessert.  Tickets $25.  

NYC Vegetarian Food Festival, Saturday and Sunday, March 2 and 3, 2013, 10 a.m. to 5 p.m., Metropolitan Pavilion, 125 West 18th Street, Manhattan:  Event featuring vegetarian and vegan food and product vendors and lectures on topics like artisan vegan cheese, sprouting and juicing, Frankz Kafka’s vegetarian lifestyle, apartment gardening and more.  Tickets $30 per day or $50 for both.

Japan Restaurant Week, March 4 through 18, 2013, New York:  For a taste of Japanese cuisine, try one of the participating restaurants.

Taste of Home 2013, Monday, March 4, 2013, 7 p.m. to 9 p.m., Housing Works, 126 Crosby Street, Manhattan:  Honorary chair Ted Allen and co-hosts Alex Guarnaschelli and Scott Hocker invite you to Housing Works’ annual chefs’ tasting and culinary-themed benefit.  Tickets are $100.

One Sandwich at a Time:  March Sandwich Making Event, Tuesday, March 5, 6:30 p.m. to 8:30 p.m., 133 Pitt Street, Lower East Side:  This sandwich making event benefits the homeless.

Obento:  Japanese Culture in a Box with Debra Samuels, Wednesday, March 6, 2013, 6:30 p.m. to 8 p.m., The Nippon Club, 145 West 57th Street, Manhattan:  Cookbook author Debra Samuels will talk about bento lunches and you will get to assemble one as well.  $10.

Just Food Conference, Friday, March 29, 8 a.m. to 7:30 p.m. and Saturday, March 30, from 8 a.m. to 6:30 p.m., Food and Finance High School, 525 West 50th Street, Manhattan: A conference with workshops on cooking and food preparation, CSA trends, local and national food and farm issues for the general public, food professionals, entrepreneurs, job seekers, CSA members, community organizers and farmers. Friday will include a job networking event. Saturday includes a food EXPO.