Rating: 4 paws out of 5
Spent:.$10 per person
Date Friendly: Yes
Note: They have beer on tap.
A northern Chinese place in Flushing, what luck! This style of Chinese food is starting to be popular, a new rising start. New York can never be compared to any other city for a foodie, where else can you have so many different regional foods of the same ethnicity in a single city. Let see what magic can these northerners bring to the game? Will this hungry ferret be full or going back to the same old same old?
The dining area is very nicely decorated and spacious between tables for Flushing standards. It does have an Asian theme but not dingy, dirty or overly tacky.
Menu is quite large but is well organized by type and detailed about the dishes here by name. Many of the dishes do not have a unique name. All the names usually mention what item and how it is prepared. Only a couple well known dishes like Mao Pao Tofu have no descriptive names.
When you sit down, you are greeted by small dish of peanuts. This is a standard offering by many Chinese restaurants. They are roasted and have a salty goodness.
Scallion pancakes here are a beast, the size of these are pretty large and thick. They taste is very good here with it’s crispy exterior and bread like, chewy center. You can taste the scallions in these pancakes, but they are not overly filled by them.
Beef with shredded green peppers has a slight spiciness to the dish. The bamboo shoots and hot peppers gives a good crunch to the moist thin cuts of beat. This is best enjoyed with a bowl or white rice to absorb the wonderful juices.
Fried squid and ginger and scallion is a dish that is pan fried, not to be confused with deep dried. The squid pieces are cooked to a tender done-ness with slight bite. The ginger and scallions compliment the natural sweetness of the squid.
Squid on a sizzling platter is similar to the fried squid and ginger, the texture is the same but this dish has a much more savory Umami flavor from the soy based sauce. The peppers and fried is done when the platter arrives but does not over cook over time. If anything it didn’t really get a chance to overcook or get cold, it was a favorite dish by many.
Braised beef Noodle Soup has very tender stewed cuts of beef, soft noodles, and a beef broth. The spinach that is in the soup is also stewed to a very soft but fresh level. The broth is not overly salty as others and does not have a detection of MSG in it. A very tasty dish not to be shared.
Deep Fried shrimp with salt and pepper contains very well cooked shrimp. The shrimp was not overly cooked and tasted fresh. The breading of the shrimp was crisp but had a slight soft give to it. The season was delightful and made the dish not require a sauce of any kind.
Sauteed Watercress with garlic was seasoned well and had a nice garlicky flavor that is not over powering over the watercress. This is a very common and traditional dish that is a sure winner.
Spicy Cow tendon was cooked to a very tender and soft level. For those that do not know, cow tendon is like gummy bears but with a beef taste. If not cut or cooked properly, it can be tough and have a weird texture. Here is a nice soft creaminess with hints of spice.
Mao Pao Tofu here is yummy. This dish severed on top a bowl of rice is heaven at times. This rendition of the dish has a crumbed pork mixed in. I am sure they can make this vegetarian but why mess with a good thing. The dish has of course a strong heat but that is not ridiculous, in the background you can also taste garlic and possible a touch of ginger. There are many layers of flavor besides heat in this bowl.
Muslim Lamb Chop is probably one of the stars of this restaurant. It comes heavily encrusted with sesame seeds, cumin and maybe caraway seeds. The server would first present this dish to show the glory of it and then proceed to cut up the lamb chips by the bone as the separation guides. At this point I normally would push a good portion of the seeds over to the side, and discovered an extreme soft and tender meat underneath. The lamb chop that they use must have had a good marbling of fat so it was not dry nor tough. The soft juicy meat paired well with the well toasted seeds crust. This is one of the more expensive dish ($20) at the restaurant but 4 people easily share along with other of the less expensive dishes.
Note there was something interesting at this place, which I have not tried yet. It is a cooked fish with home style cookies. I seen a couple of people ordered this dish. It basically comes out in a medium size wok and in the center of the dish is a whole fish with a bit of a soup like sauce. In the sauce-free edge area around this wok sat what looked like round savory cookies. I wish I had taken a picture of it, but the people eating the dish was really enjoying it.
- Taiwan Traditional Food, Chinese Cuisine and Aboriginal Cooking (taiwan-travel.suite101.com)
- Restaurant Review: Where Punk Meets Prep (nytimes.com)
- Recipes for Health: Stir-Fried Noodles With Tofu and Peppers (nytimes.com)
- Name That Noodle (seattleweekly.com)
- Seersucker’s Grits, Peels’ Beef Bring ‘Lardcore’ to NYC: Review (businessweek.com)