Asian Fusion Cuisines
London Noodle Chain, Wagamama, Crosses the Pond to NYC
It’s a bit of a thrill that the franchise known as Wagamama has finally opened its very first location in NYC. Smack in the center of the Flatiron District, it’s perfectly positioned as a waystation for both busy locals on lunch hour, as well as tourists from all over the world…
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Asia De Cuba
I don’t know about you, but boy am I glad to see Chino Latino Asia De Cuba move back into town… into the space that formerly housed Butter, nonetheless. Their savory-sweet Crispy Calamari and Banana Salad is back and just as good as I remembered it. And so are a few other signatures, like the Tuna Tartare and the Crab Dumplings, though much of the menu has been reinvented by Cuban native, chef Luis Pous, who made a splash at Little Palm Island with his Cuban-cum-French cooking. At Asia De Cuba, Puis is trying his hand at a fusion of Latin and Asian cuisines, dreaming up Black Bean & Plantain Empanadas, Shrimp Churros, and Barrio Chino Steak. There’s a slew of tasty Ceviches, including a beautifully balanced Scallop ceviche with grapefruit and pork cracklings, and supremely fresh ribbons of Fluke...
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Tuome – Review
I wasn’t expecting to stumble on such a buzzy vibe at East Village newcomer, Tuome, on such a rainy night. Chinese fusion — oh how I hate the F word — isn’t exactly in fashion. In fact, most people are wary of any fusion at all. (The mere mention often makes people cringe!) And yet, there I was filing into a packed dining room, filled with the energy of eager eaters, nibbling away on a hybrid of Chinese and New American cooking…
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Vietnamese-Chinese-French Fusion at Bushwick’s Falansai
Asian fusion doesn’t have the bad rap it used to, conjuring up images of Chinese chicken salads topped with canned mandarin oranges. In fact, there’s plenty of NY restaurants that push the boundaries of traditional Asian dishes, like RedFarm and Pok Pok Ny. So add Brooklyn’s Falansai to that estimable roster, melding together influences from Chinese, Vietnamese & French cuisines…
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Q & A with Khe-Yo’s Soulayphet Schwader
Southeast Asian food couldn’t be more popular in New York right now, from Kin Shop, Pig and Khao and Fatty ‘Cue in Manhattan, to Talde, Pok Pok Ny and Nightingale 9 in Brooklyn. But as familiar as we’ve become with spicy Thai Curries or Vietnamese Bun, you’d be hard-pressed to find a restaurant entirely focused on the cuisine of Laos. That’s where Soulayphet Schwader comes in. The AZT, BLT Steak and Umi Nom alum has just opened Khe-Yo, the city’s first fully Laotian restaurant, with the help of Iron Chef Marc Forgione, his longtime friend and collaborator.
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Q & A with Iron Chef Masaharu Morimoto
Who doesn’t know the name Masaharu Morimoto? He was everyone’s favorite competitor on the original, Japanese cooking show, Iron Chef, and continues to be just as popular on its Food Network spinoff, Iron Chef America. Morimoto introduced the America to an entirely new brand of Asian fusion with his restaurant Morimoto (which currently has outposts in Philadelphia, Florida and NYC), dreaming up dishes like “Duck, Duck, Duck” — a trio of Peking-style duck leg, a duck egg, and a roast duck sandwich made with a foie gras-infused croissant — as well as Rock Shrimp Tempura, glazed in a sauce inspired by Buffalo Chicken Wings.
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Q & A with Pork Slope’s Dale Talde
Considering he’s currently one of the most buzzed about chefs in Brooklyn, it’s hard to believe that Dale Talde was told to pack his knives and go, twice, on Bravo’s reality cooking show, Top Chef. But for fans and customers that have come to know and love him for his outgoing personality, down-to-earth restaurants, and unique fusion dishes like Pretzel Pork and Chive Dumplings and Crispy Oyster and Bacon Pad Thai, a TV show title doesn’t mean much.
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Q & A with China Latina’s Julieta Ballesteros
Consistently hailed as one of the top Mexican chefs in NYC, Julieta Ballesteros has worked hard to prove that real Mexican cuisine isn’t about nachos, burritos, and excess amounts of sour cream and shredded cheese.
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Talde
Did Talde really open less than a year ago? We feel like we’ve been singing the praises of Pretzel Pork and Chive Potstickers, Korean Fried Chicken, and Crispy Oyster and Bacon Pad Thai for as long as we can remember. And the dinner crowds haven’t even remotely thinned since last January, when chef/owner Dale Talde first introduced his Saigon Crepes, Whole Roasted Branzino in Banana Leaves, and Hawaiian Bread Buns. It’s a testament that—even though he was told to pack his knives and go (twice) on Bravo’s reality show, Top Chef—he’s sure to be a fixture on NYC’s dining scene for many years to...
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SushiSamba
Celebrate the imminent arrival of 2013 in true Brazilian style at Reveillon, SushiSamba’s annual white party. Both NYC locations will feature DJs, samba dancers, drummers, party favors, an all-white décor, and staff in festive dress. The full menu (with celebratory specials like Wagyu Beef Tataki and Lobster Coconut Seviche) will be offered a la carte, plus a $30 surcharge for seatings from 10 pm to...
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Chuko’s Brussels Sprouts
It’s no secret that Brussels sprouts are experiencing a serious renaissance in New York City’s food scene. We’re particularly partial to the Asian-inflected mini-cabbages found at the Brooklyn ramen house, Chuko. Not your traditional sprouts, these are halved and deep fried before being tossed in a flavorful bath of fish sauce and soy, and liberally sprinkled with a salty/sweet combo of honey roasted peanuts and pickled...
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Wong
Ever have duck for dessert? Yeah, we hadn’t either until we discovered Wong and their truly original Roasted Duck Ice Cream. It may seem like an odd combination at first – savory duck meat and creamy ice cream – but it’s actually an ingenious creation meant to evoke the idea of Peking Duck.
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Momofuku Ssäm Bar
David Chang has won over the hearts of many with his epic large format feasts, from the Fried Chicken Dinner at Noodle Bar to the Smoked Lamb Shoulder with Rice at Ma Peche. While we’d happily sit down to get our fill at any of these group meals, when we have a hankering for some duck, we round up a few of our food loving friends and reserve the Rotisserie Duck feast at Ssam Bar.
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Wong
What the chef, Simpson Wong, dubs “Asian locavore” cuisine takes cues from all over Asia, from India to Malaysia to China.
Read MoreDouble Crown
The urban tropics, Malaysia by way of the Bowery. 316 Bowery, at Bleecker St., (212) 254-0350 Mon.-Thur., 6 p.m.-midnight; Fri.-Sat., 6 p.m.-1 a.m.; Sat.-Sun. brunch, 11 a.m.-3:30 p.m. CUISINE: Fusion. VIBE: Hip Bowery eatery. OCCASION: First date, festive group dinner. DON’T-MISS DISH: Duck steam bun, sea bream sashimi, Singapore laksa. AVERAGE PRICE: Appetizers, $14; entrees, $25; dessert, $10. RESERVATIONS: Accepted. In the right kind of restaurant, eating out reminds you that you belong to a social world, something larger than yourself. Maybe it’s the gentle haze of conversation, the buzz at the bar, or the music thumping in the background. There’s a pulse, something electric in the energy darting about the room. How do you create that feeling? In the case of Double Crown, down in the Bowery, it was designed right into the restaurant. It is owned and...
Read MoreNatsumi
Address: 226 W. 50th St., btwn. Broadway & 8th Aves. Phone: 212.258.2988 Cuisine: Japanese-Italian fusion Vibe: Typical modern Asian Scene: Times Square escapees Hours: Sun – Mon, 11:30am – 11pm, Tue – Fri, 11:30am-11:30pm. Sat, 12pm-12am. Scoop: Separate bar & lounge with sushi-slanted lounge menu. Price: Appetizers, $2.50-$15. Entrees, $16-38. Reservations: Reservations accepted. www.natsuminyc.com Times Square’s a tricky stretch to open an ambitious restaurant. The late 7Square, a modern chophouse with Lespinasse-trained chef Shane McBride, quickly comes to mind. With Ruby Foo’s, Carmine’s & the relentless bowl of pasta at the Olive Garden, tourists & theater-goers are pretty much covered. But with numerous successes under their belt, restaurateurs Barbara Matsumura & Haru Konagaya seem to know how to please the public at large. Inspired by a recent trip to Italy, their newest gig is a bold move: a Japanese-Italian...
Read MoreThe London Bar
151 West 54th Street, nr. 7th Ave. (212)468-8889 website TYPE: Asian-inflected French VIBE: Modern elegance OCCASION: A mature date or civilized family affair DON’T MISS DISH: White onion veloute with duck ragout DON’T BOTHER DISH: Peekytoe crab with avocado & sweetcorn sorbet DRINK SPECIALTY: An extensive wine list & classic cocktails. PRICE: $70 & up HOURS: Breakfast, lunch & dinner, 365 days a year, 6AM – 11PM in the London Bar. High tea served every afternoon at 4 PM. Dinner only in Gordon Ramsay at the London, beginning at 5:30 PM. RESERVATIONS: Reservations are recommended, especially for dinner. Be prepared to dial two months before you actually care to dine. RESTAURANT GIRL RATES (1-10): 6 (pretty good) FINAL WORD: A royal mess – The London Bar was wildly inconsistent on opening night. Still, it’s well worth a visit...
Read MoreBAMN Automat
BAMN 37 St. Mark’s Place (btwn. 2nd & 3rd Aves.) (212)358-7685 TYPE: Asian-style fast food VIBE: Bright lights, big city, fast food OCCASION: Late night pit stop DON’T MISS DISH: Roasted pork buns DON’T BOTHER DISH: Grilled cheese PRICE: $1-$2.50 per dish, $6 for two orders & a drink. HOURS: 25 hours (whatever that means), seven days a week. RESERVATIONS: No reservations INSIDE SCOOP: It’s standing room only. RESTAURANT GIRL RATES (1-10): 6 (for fast food) FINAL WORD: Eat & run at America’s only automat – the food’s not half bad. BAMN reinvents the concept of the Automat with self-serve fast food, amidst the nocturnal bustle of St. Mark’s Place. Owners David Leong, Nobu X and Robert Kwak, enlisted Chef Kevin Reilly (The Water Club) to consult on the on the menu after he answered a Craig’s List ad...
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102 8th Ave., at 15th St. (212)242-7773 Tour’s menu CODE.TV Video (with Restaurant Girl) TYPE: Global fusion cuisine VIBE: Basement lounge sleek OCCASION: Get your social amusement fix GO WITH: Trendy insomniacs DON’T MISS DISH: Wild mushroom risotto DON’T BOTHER DISH: Chicken spring rolls PRICE: $40 & up HOURS: Lunch & dinner, Monday – Friday, 11 AM – 6 AM; Saturday & Sunday, 9 AM – 6 AM. Special brunch menu on Saturday & Sunday. RESERVATIONS: Brunch reservations are recommended. INSIDE SCOOP: So loud, it’s hard to hear yourself chew. Stake out a quieter outside table. RESTAURANT GIRL RATES (1-10): 4.5 FINAL WORD: Can’t sleep? Get your late-night munchie fix while you people watch the club crowd. CHEAT SHEET: DRINK: Sparkling rose START WITH: Maryland lump crab cake ORDER: Wild mushroom risotto FINISH WITH: Stroll over to Billy’s Bakery for...
Read MoreRewind
137 Essex St., btwn. Stanton & Rivington Sts.(212)779-7923 TYPE: Asian-influenced ItalianVIBE: Supper club(by) OCCASION: Lounging on the LES GO WITH: A table service crowdDON’T MISS DISH: Butternut Squash and Asiago Cheese Ravioli DON’T BOTHER DISH: Sweet & sour tuna with berry puree PRICE: $30 HOURS: Dinner, Tuesday – Sat., 5 PM-11:30 PM, Sunday, 11 AM-4 PM. Open every night for cocktails and bottle service until 4 AM. INSIDE SCOOP: At 11:30, food service ceases to make way for the DJ & bottle service crowd. The real party doesn’t get started until after dinner. RESTAURANT GIRL RATES (1-10): 3 FINAL WORD: Tuna, noodles, & strawberries, oh my! Fast forward to dessert. The Lower East Side’s latest lounge hopes to be a one-stop shop for all things nightlife: food, drinks, DJ, & dancing under one roof. Rewind’s refreshingly un-velvet rope attitude...
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