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September 18–24, 2015

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s t a E t e e r St 1 mD o r f ued n i t n s co d r a y Aw d n e V The 11th Annual Vendy Awards on Sept. 12, held on Governors Island, was a celebration of humble yet incredibly tasty fare that the city’s best street food and market vendors offered to more than 2,000 foodies. Proceeds benefited the Street Vendor Project, which advocates for street vendors’ rights. Vendy judge and Singapore street food expert KF Seetoh believes street food not only has a hand in preserving a community’s culture, but also inspires creativity among entrepreneurs. “It’s soft power with iconic dishes,” See-

2015 Winners of the Vendy Awards Vendy Cup Snowday food truck

toh said, noting that street food in his hometown is a main attraction for tourists. Street food is still treated with disdain by some, but Seetoh argues that it is some of the best food out there. “This is food that is going back to the basics. People just want real, raw, in-your-face, unforgiving, comforting food,” Seetoh said. From traditional foods to creative combinations of disparate culinary cultures, below are our top picks from the Vendy food extravaganza.

People’s Choice Snowday food truck Rookie of the Year Coney Shack Best Market Vendor Home Frite Best Dessert Doughnuttery Best Street Drink Renegade Lemonade

THE SHUKA TRUCK The Israeli dish “shakshuka” is traditionally eaten for breakfast. But this warm, tomato-y dish ($12 for platter, $9 for sandwich version) is bound to make your stomach happy any time of day. A blend of herbs and harissa, a North African chili paste, gently tickles your tongue, while crunchy onions add a fun texture and feta cheese provides a hint of saltiness. Together with a runny egg, it makes a finger-lickin’-good mixture, perfect for mopping up with a piece of pita. Shuka also serves a green version ($12 for platter, $10 for sandwich), featuring asparagus and zucchini, and a white version (same prices) with smoked eggplant and white mushrooms. Shakshuka, a traditional Israeli dish.

SOUVLAKI LADY Souvlaki Lady’s grilled meats ($4.50 with pita) reminded me of the best of home cooking. Like my Greek friend’s mother, Souvlaki Lady (whose real name is Elpida Vasiliadis) seasons the meats with a modest hand, so that they don’t drown in the flavors of herbs and spices. The meats are tender and smoky, with a delicious char from the grill. Don’t forget the tzatziki sauce: it provides just the right amount of tartness.

Venture Into Thailand’s

Spicy Northeast


33rd Street & Ditmars Boulevard Astoria, Queens


ESANATION Authentic Thai cuisine sure to delight your adventurous senses!

• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.

Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.

ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 #

Vietnamese Beef Short Rib, Vietnamese Basa Fish, and Five-Spice Calamari tacos.

CONEY SHACK The latest fusion of Asian and Mexican comes in the form of Coney Shack, which often parks near Coney Island beach. Its Southeast Asian-inspired tacos (prices range from $3.50 to $4), quesadillas, and hot dogs pack tons of flavor in every bite.

Burmese Bites doesn’t have a permanent cart or truck. Instead, it pops up every so often in local food markets (it was recently at the Queens Night Market). Those who are lucky enough to catch it will likely reminisce about its palatas until the next time it appears. “Palatas” are layers of incredibly buttery fried dough, with a delightfully chewy, springy texture. The Chicken Curry Palata ($5) comes with a curry stew on top, made of peas, potatoes, and spiced chicken, while the Keema Palata ($5) is stuffed with minced chicken, eggs, and onions. Both are fantastic and make you wish for more.

The Vietnamese Beef Short Rib Taco is the standout. The juicy bits of beef are marinated in a slightly sweet sauce, while the pickled daikon adds a sour touch. A sweet chili mayo finishes it off with a spicy kick. The Five-Spice Calamari Taco is also worth checking out. The fried coating is reminiscent of Taiwanese popcorn chicken, with accents of anise and cinnamon. The Creole sauce and lemongrass aioli drizzled on top provide more thrills for the palate.

Making “palatas,” layers of delectable fried dough.






Maple Grilled Cheese Sandwich and Fried Smoked Pork Rib.

Snowday hires young people coming out of jail and gives them another chance in life!

SNOWDAY FOOD TRUCK Snowday prides itself on sourcing all its ingredients from local New York farms and featuring maple syrup in its savory food. Its crowd favorite Maple Grilled Cheese Sandwich ($7) is a medley of sweet, sour, and savory—the sharp cheddar cheese melds seamlessly with the maple between two slices of sourdough bread. It’s a version of grilled cheese that elevates the classic sandwich to a whole other level. The Fried Smoked Pork Rib ($10) is also a winner. The pork is braised for 12 hours, then deep-fried.

The result is smoky, tender meat, mildly sweet and swimming in jus. The ribs are topped with a maple chimichurri, a bright, tangy sauce made with cilantro, red onions, and garlic. It’s no wonder Snowday’s understated brand of comfort food won a Vendy Cup (decided by panel of judges) and the People’s Choice award (voted by the public) this year. The food truck also has a feel-good mission: It employs formerly incarcerated youth to help them earn another chance in life.




 ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists

These aren’t your childhood lemonades—Renegade infuses its drink concoctions with a variety of fruits and herbs (depending on size, $3 to $10). All of the flavors I tried knocked it out of the ballpark. The Strawberry Basil is like a fruit popsicle in liquid form, while the Thai Chili Tart Cherry surprises with a spiciness that slowly spreads to the back of your mouth. The drinks maintain a fine balance between sweet and tart. During the summer season, Renegade sells at different outdoor food events around the city. Otherwise, its lemonade can be found at Ice & Vice, a dessert shop it partners with.

 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/)/.(#)%,*

Sold at: Ice & Vice 221 East Broadway

BIRYANI HOUSE Biryani, an Indian rice dish, can be found in many street carts and restaurants around the city, but Biryani House executes it particularly well. The rice is moist—not too soggy or dry. The chicken biryani ($6) includes tender, dark chicken meat. All the lovely spices that the rice is cooked in come together harmoniously, making for a platter of flavorful goodness that drew long lines at the Vendys.

140 Broadway (between Liberty & Cedar streets) Chicken biryani.


Bite-sized donuts fresh out of the frying machine.

DOUGHNUTTERY Doughnuttery has a neat little machine that squeezes out bite-sized donut-shaped dough, which goes onto a mini-conveyor belt that then drops them into hot oil. Just moments later, voilà — fresh doughnuts! The soft and pillowy doughnuts are the perfect vehicle for Doughnuttery’s signature flavored sugars that are sprinkled on top ($6 for six). Paris Time is a fragrant mix of lavender, pistachio, and vanilla, while Coco Loco is an addictive blend of chocolate cereal and cocoa powder. The Cinnamon Sugar is a classic must-try.

Inside Chelsea Market 425 W. 15th St.

Hector Palaguachi, originally from Ecuador, has been serving up delicious drinks from a small juice cart in Washington Heights for six years. His “morir soĂąandoâ€? (“die dreamingâ€? in Spanish) is unforgettable. The Dominican drink, which Palaguachi learned to make from working at a Dominican restaurant, is made from squeezed orange juice, condensed milk, and cane sugar ($3, $4, $5 for small, medium, large). Sipping it will remind you of eating an Orange Creamsicle—in the best way possible.

On Broadway (between 184th & 207th streets), Washington Heights

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.

212.355.3345 17 East 48th St, New York (btw madison & 5th Ave.) The Dominican drink “morir soĂąando.â€?

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. Please come by for lunch or dinner and let us show you what real sushi is like.



September 18–24, 2015


stuff to eat and drink around town COURTESY OF PARKER RED

Participating restaurants in Manhattan and Brooklyn kicked off Black Owned Restaurant Month on Sept. 9, with three course prix-fixe dinner menus on Mondays, Tuesdays, and Wednesdays. Restaurants include Amarachi, LoLo’s Seafood Shack, Sweet Science, and Therapy Wine bar. The event is hosted by blog “I Don’t Do Clubs,” which caters to black professionals looking for social events beyond the typical nightclub scene. Through Wednesday, Sept. 30 Various locations COURTESY OF NORTH FESTIVAL

There are the restaurants you go to, and Parker Red House Made BBQ Sauce and Hot Sauce.

The Restaurant You Go Back to.


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

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


Our Only Location!

TASTY TUESDAY CANNING AND PRESERVATION Chef Brandon Byrd of Parker Red will offer his unique spin on preserving summer produce for the upcoming fall and winter seasons. This event, hosted by Parker Red and Brooklyn Grange, will start with a tour of the farm and harvesting summer veggies and herbs. Guests will learn how to safely can each ingredient and distinguish their complex flavor profiles. The menu will feature Herbed Foccacia with Tomato Conserva, Italian Combo with Preserved Eggplant, and Fresh Mozzarella with Arugula Pesto and Roasted Pepper. Tuesday, Sept. 22 6.30 p.m.–9 p.m. Brooklyn Grange Navy Yard Farm Flushing Avenue & Clinton Avenue, Brooklyn Tickets: $75


The freshest seafood, every day is most insistent on quality, and goes to pick out fish at the market every morning at 2:30 a.m.

• Enjoy fine cuisine from Spain made from authentic ingredients, elevated by exact and careful preparation.



(212) 370-1866 246 E. 44th Street

Alciati Pilas Agnolotti.

Arugula, Garlic & Sunny Side Eggs Pizza “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

Nordic cuisine will take over New York City for the third year at the North Food Festival. Some of the world’s most exciting Nordic chefs will cook for exclusive and intimate pop up dinners, educational cooking classes, and fun and free events for all. Chefs and speakers will include Claus Meyer, Allen Salkin, Kalle Bergman, and Morten Sohlberg. Wednesday–Monday, Sept. 23–Sept. 28 Various event times and ticket prices Washington & Charles streets, West Village

The hottest fall tradition returns to New York for its 23rd year, featuring performances from around the world. Guests will get to sample dozens of hot sauces, pickles, and salsas, as well as artisanal goodies from Brooklyn’s best chile-chocolate creators. Vendors will include 303 Salsas, A&B American Style, Brooklyn Delhi, Calcutta Kitchens, and Mike’s Hot Honey. Celebrated chile– chocolatiers like Antidote Chocolate, The Chocolate Room, La Newyorkina Mexican Sweets, Raaka Chocolates, and more will offer guests with a wide variety of spicy sweets. Saturday, Sept. 26 11 a.m.–6 p.m. Brooklyn Botanic Garden Cherry Esplanade Tickets: $20

IDENTITA NEW YORK Hosted by Eataly, Identitá Golose will return to the U.S. for the sixth annual Identitá New York, a series of master classes featuring seven of Italy’s most celebrated chefs and seven of America’s culinary personalities. Each session will showcase dishes using one selected ingredient. Guests will be allowed to sample dishes from each chef while sipping on Italian wines. There will also be discussions on global culinary trends and techniques. Identitá Golose, founded in 2004 by Italian food journalist Paolo Marchi, is a culinary organization whose mission is to highlight the best of contemporary Italian cuisine, showcasing the culinary excellence of each Italian region and honoring top Italian chefs. Wednesday–Saturday, Sept. 30–Oct. 3 12 p.m.–5 p.m. Eataly 200 Fifth Ave. Tickets: $125

Classic Margherita Pizza



wner, Jesus Martinez, who comes from the O verdant province of Galicia in northwestern Spain,

A dish from last year’s North Food Festival.

CELEBRATING AMERICA’S FOOD CITIES The James Beard Foundation’s tour Taste America: Local Flavors From Coast to Coast starts on Sept. 18. The goal is “to shine a spotlight on other great American food cities,” said Susan Ungaro, president of the James Beard Foundation. “We are based in New York City, but our awards are national,” she said. “Scholarships go to students all over the country.” The tour visits 10 American cities, featuring a dinner that pairs a well-known chef with a local start chef, as well as demos or cookbook signings at Sur La Table. Proceeds will go to culinary scholarships for students from the 10 different states on the tour. The first city on the tour is Miami, where chef Rocco DiSpirito, who has created a fresh food meal delivery service and weight loss program called The Pound a Day Diet will pair up with local Miami star chef Christopher Lee (The Forge, Miami Beach). New cities this year are Charleston, Minneapolis, and New Orleans. James Beard Award-winning chef Art Smith will head to Charleston for the Sept. 25 dinner, where he will be cooking a dinner with chef Mike Lata (The Ordinary). “I love old port cities,” Smith said. He recalled a party thrown by lamb supplier and shepherd Craig Rogers in Charleston years ago. “He throws these kind of edgy parties.” Smith and his chef were picked up in a golf cart around midnight and driven to the Charleston Battery. “It’s absolutely pitch dark!” he said. “And I see these little lights—it’s all these golf carts all lined up ‥ and the wind off the bay is cold! In the midst of all of that they’re shucking oysters, and eating wonderful slivers of

BROOKLYN POUR CRAFT BEER FESTIVAL BY VILLAGE VOICE Over 100+ craft breweries from New York and beyond will take over the Brooklyn Expo Center for the fifth annual Brooklyn Pour Craft Beer Festival. The event hosted by Village Voice LLC will provide guests with samples of the best seasonal, micro, and reserve beers from breweries around the country, as well as food and entertainment. Saturday, Sept. 26 3 p.m.–6 p.m. Brooklyn Expo Center Greenpoint, Brooklyn Tickets: $55


James Beard Award-winning chefs (L–R) John Besh, April Bloomfield, and Art Smith at the Aug. 4 kickoff event for James Beard Foundation’s third annual Taste America national Epicurean tour, held at James Beard House. this delicious lamb prosciutto and then serving with homemade moonshine.” “I love to throw a party but I don’t think I could have thrown a better party than that one,” he said. At the Taste America dinner in Charleston, he hopes to incorporate Italian ingredients and techniques. “Edna Lewis, the great southern doyenne of southern cooking, said that Italian cuisine and southern cuisine were like cousins.” Smith was recently at the Expo in Milan, where he cooked polenta with wild Gulf shrimp and southern Italian cherry tomatoes. “And yes, I made fried chicken,” he said of the dish he’s most famous for. “But I’m more than fried chicken.”



September 18–24, 2015 COURTESY OF ZUM SCHNEIDER


體驗文人墨客的 詩情雅意 ( 二樓 ) 品味朝鮮王朝的 美味佳餚(三樓)

Experience Firsthand the Romantic Life of Korean Dynasty COURTESY OF LORELEY


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. Past Oktoberfest celebrations (clockwise from top L): revelers at Zum Schneider; a band performs at Zum Schneider; tapping a keg at Loreley; and Loreley’s sausage platter.

OKTOBERFEST October may be in the name, but in Munich Oktoberfest starts this month on Saturday, Sept. 19. New York has no shortage of our own Oktoberfest celebrations. Here are a few classic spots: Zum Schneider will be holding its second Oktoberfest Munich on the East River. More than 5,000 people attended last year’s festival, and the events are taking place over two weekends (Oct. 2–4 and Oct. 9–11). Expect to see a fully decked out tent, “Masskrügen” (liter steins), German-speaking staff in lederhosen and dirndl, and an oompah band, headed by lead singer—and Zum Schneider owner—Sylvester Schneider (and he also plays the drums). (At SolarOne, 23rd Street at the East River, You can find the following beers on tap at Loreley Restaurant & Biergarten: Hofbräu Oktoberfest, Weihenstephan Oktoberfest, Spaten Oktoberfest, and Schneider Wiesen Edel-Weisse. Need a bite? Pick from a platter of seven different sausages and beer-marinated sauerkraut with bacon or Wurst Tacos. The opening party on Sept. 19 will have free beer (tastes from a keg of Hofbräu Oktoberfest— until it runs out), a pig roast, and traditional

Oktoberfest music. Another free keg gets tapped at the closing party on Oct. 4. (7 Rivington St., German expats certainly are familiar with Lederhosen Wurst & Bierhaus in the West Village. It’s known for its “wurst”—sausages, that is, from bratwurst to knackwurst to weisswurst—and plenty of German beers. (39 Grove St., Oktoberfest at Radegast Hall in Williamsburg will feature beer tastings of Erdinger, Ayinger, Hofbräu, Hofstetten Original Hochzeitsbier von 1810, Schneider Edel-Weiss, as well as pig roasts, live music, and mug holding competitions, Sept. 15–Oct. 4. (113 N. Third St., Williamsburg, Brooklyn, Across the Hudson River, Zeppelin Hall in Jersey City celebrates Oktoberfest for a whole month (Sept. 25–Oct. 24). Plenty of Bavarian classics on the menu can be paired with the Oktoberfest brews, in addition to 50 American and European craft beers. (88 Liberty View Dr., Jersey City, N.J.,

212-594-4963 10 W 32 St, New York, NY 10001 Open 24 Hours

Compiled by Daksha Devnani & Channaly Philipp/Epoch Times Staff

Asian Restaurant Listings 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 |

UPPER EAST SIDE Cafe Evergreen 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 The Nuaa Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 |

HELL’S KITCHEN/ MIDTOWN WEST Noodies 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 | Vi{v} Bar & Restaurant Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 Hell’s Chicken Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120

MIDTOWN EAST Shochu and Tapas - AYA 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770







Sachi Asian Bistro Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167





Niu Noodle House Featured Dish: Pork Soup Dumplings 15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 |


Ruay Thai Restaurant Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829

Uncle Ted’s 163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 |



Soju Haus 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 |

GRAMERCY/FLATIRON/ UNION SQUARE Junoon Featured Dish: Masaledar Lamb Chops 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 Laut 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 |

KIPS BAY Momokawa Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 |

WEST VILLAGE 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

EAST VILLAGE Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki

Win Dinner at Laut

Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.

109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | Sigiri 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 |

BATTERY PARK Malaysian Kitchen USA Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888

BROOKLYN Pasar Malam Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues) Williamsburg 929-267-4404 |

QUEENS Leng Thai 33-09 Broadway Astoria 718-956-7117 | Spicy Lanka 159-23 Hillside Ave. Jamaica 718-487-4499

Fill out our 4-minute survey and be entered to win.

Make Epoch Taste

Even Tastier We want to get to know you and your taste buds better, so we can continue to delight your senses.

D6 September 18–24, 2015

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!

Tonkatsu Ramen

Pork Katsu

“This is one of my favorite spots in K-town” – Zagat-

212.736.5393 24 Hours Open


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. 212.889.6680

Takoyaki, or octopus balls, a popular Japanese snack.

Mocu-Mocu: Orbs of Octopus Opulence Mention comfort food and it usually conjures up visions of mac and cheese or mashed potatoes. Every country of course has its own versions, though perhaps no less carb-heavy in nature. But carbs are the stuff of happiness, aren’t they? In Hell’s Kitchen, Aya Tatsushiro, who runs Mocu-Mocu with her sister Tomomi, uses nothing more than half spherical molds made of copper and a stick to make octopus balls, one of Japan’s comfort foods. Octopus balls—let’s be clear, this isn’t about cephalopod anatomy. It’s the translation of “takoyaki” (tako: “octopus” and yaki: “fried”/“cooked”), a tasty Japanese street snack made with a flour-based batter. It takes eight minutes of nonstop flipping and wrist flicking to turn the batter into these puffy balls. Patience aside, there is a lulling, meditative rhythm to watching them being flipped and formed over and over until they take on a golden hue. Finally, eight pillowy takoyaki are handed over, beneath a mass of thinner-than-paper bonito flakes. As the heat emanates from the takoyaki, these flakes sway to and fro as if dancing to a song unheard by human ears. It’s easy to fixate on their movements, but underneath the flakes and thin slices of


746 10th Ave. (between 50th & 51st streets) 212-765-0197 Hours Tuesday–Thursday 11:30 a.m.–10 p.m. (last order 9:30 p.m.) Friday & Saturday 11:30 a.m.–11 p.m. (last order 10:30 p.m.) Sunday 11:30 a.m.–9 p.m. (last order 8 p.m.) Closed Monday Takeout window: Tuesday–Sunday 9:30 a.m.–2:30 p.m.


Deliciously Sponsored

28 W 32nd Street, New York, NY 10001

The batter and small pieces of octopus are placed into copper molds.

nique Try our U ils! ta ck o C every

our is Happy H p.m. day, 5-7

You will enjoy an enticing mix of Thai, Malaysian, Chinese and Japanese cusine, perfected by us. Quality and service is our passion, let us take you on a culinary journey of South East Asia.

A pick is used to flip and form the balls.


Asian Cuisine & Cocktail Bar


(212) 752-8883 | (212) 752-8012

Japanese hanker for this traditional street food.

FUSHANYC.COM 1065 First Avenue (Between 58th & 59th Street) New York, NY 10022

The takoyaki take eight minutes to make.

scallion, the takoyaki await. One bite yields creamy gooeyness—a trademark of Osakastyle takoyaki. Elsewhere these savory treats might feel more like a solid fried ball, but these spheres submissively melt into creaminess, melding with the secret sauce. Then, in the middle there it is: a small chunk of boiled octopus providing a textural contrast. Although takoyaki can be ordered on its own ($7.95 for eight pieces), the set experience is worthwhile—it allows for a more rounded meal showcasing seasonal dishes that often blend Western and Japanese ingredients. Think of pumpkin soup with seaweed; a perfectly autumnal kale salad, with dried cranberries, sunflower seeds, shiitake mushrooms, and light, sweet dressing; or “kinpira,”, an earthy traditional dish of shredded burdock and carrot. These are all healthy and delicious. Sets run from $9.90 to $16. The consulting chefs are Hiroko Shimbo and Kazuo Mitsuya. Shimbo is the author of several award-winning Japanese cookbooks; Mitsuya ran the popular Naniwa restaurant in Midtown for more than 30 years. ‘What You Like’ Another signature dish at Mocu-Mocu is “okonomiyaki” (from the word “okonomi,” translated as “what you like”), a sort of “kitchen sink” comfort food. To wit, a traditional Hiroshima-style okonomiyaki is comprised of the following (take a deep breath): a crepe, a huge mound of cabbage, pickled ginger, pork belly, a hunk of ramen noodles, a fried egg, aonori (powdered dried seaweed), okonomiyaki sauce, a housemade spicy miso mayo, and a pile of those dancing bonito flakes. It is, in other words, an enormous pancake, dripping with umami and worth every penny ($9).


We are proud to have been voted



Japanese for (1) fluffy and soft (2) someone who is passionate about his or her work.

by residents and businesses in lower east manhattan

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Remedy Diner Open 24 Hours

$10 Beer & Burger Monday to Friday Special 3-7pm.

245 East Houston Street New York  (212) 677-5110

Aya Tatsushiro runs Mocu-Mocu with her sister Tomomi (not pictured).

Kinpira, or burdock root.

HAPPY HOUR Mon & Tues 4-8 pm

2 for1

Beer or Wine


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

Kale salad with dried cranberries and shiitake mushrooms.

Miyazaki Super Prime Wagyu Beef $120.00

Authentic Japanese food served with a touch of class


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

The making of Hiroshima-style okonomiyaki. For the health conscious, there’s a more modestly sized baked okonomiyaki. The benefit here is that you can choose your filling: either chicken, baked coconut shrimp, or pork belly ($9.44, $8.99, or $9.89 respectively). Okonomiyaki is also oered Ă la carte as part of a set ($10.80 to $17.74). Obanyaki Molds are also used to churn out “obanyakiâ€? (also known as “imagawayakiâ€?). In Japan these sweet pancakes, with a filling rather than a topping, are mostly found at festivals. At Mocu-Mocu, there’s a unique colorful twist to these: twin flavors in one obanyaki. The yuzu-flavored apple compote and custard cream hits the spot for fall. There are also East-meets-West flavor combinations like the Matcha del Bosco obanyaki, pairing matcha cream and mixed berries ($4.25), or a maple syrup matcha with sweet azuki beans. The newest flavor, Matcha Shiro-An With Shiratama Mochi (matcha white bean paste with sweet mochi), sold out at a recent Japan Block Fair. (Priced from $2.75 to $4.25.) Sake cocktails like the Smoky Yuzu Pepper ($12) are oered, as well as a selection of wines, and Japanese beers and sakes. For caeine fiends, Mocu-Mocu also operates a takeout window, dispensing coees (including a great iced matcha latte) from 9:30 a.m. An artful adjoining shop showcases one-ofa-kind goods, including traditional Japanese items, some made by the Parsons-trained Tatsushiro, like the kappogi apron made from a cotton normally reserved for summer kimonos.

An adjoining shop showcases artisanal goods.

$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.

Momokawa 157 East 28th Street | (212) 684-7830 — ALSO AVAIL ABLE: DAILY LUNCH SPECIALS (12 P.M.-4 P.M.) —

Obanyaki, Japanese pancakes with sweet fillings.

Sevens’ Mixed Grill

A Turkish Feast

you’ll always remember Obanyaki with two fillings—matcha cream and berries.


Healthy Natural Homemade, All Natural Broth %Truly No MSG %Natural Umami Flavors %Noodles Made in Collaboration with Ippudo NYC %Vegan Options %

Mocu-Mocu, in Hell’s Kitchen, has a dining area, an artisanal shop, and a take-out window.


HINATA RAMEN 159 East 55th St. (b/w Lex. & 3rd ave) # 212.355.2974

• Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available

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4 1/2 star rating on Trip Advisor & 4 star rating on Open Table! MEDITERRANEAN TURKISH GRILL

158 West 72nd St. NY • (212) 724-4700 *valid for dinner 5 pm - 11 pm



September 18–24, 2015


Taste Talks Brooklyn

It’s about how you can connect to people, how you can give them emotion through food.

By Channaly Philipp | Epoch Times Staff Over 5,000 food lovers flocked to the third annual Taste Talks in Brooklyn last weekend, Sept. 12–13. The event was curated by musician Questlove. Events included talks, a Future Food Expo, a waterfront barbecue, and a rooftop dessert party. At the barbecue, chefs, musicians, and actors were present to serve the hungry crowd. Allison and Matt Robicelli, for example, made Fuji Apple Pies with miso caramel and vanilla bean tofu cream, served with the help of actors George Takei and Telly Leung, who are currently starring in “Allegiance” on Broadway— all while Questlove DJed on-site.

Dominique Ansel

Over 18 talks and demonstrations were held on Saturday. A panel talk titled Staying Relevant featured Dominique Ansel and Marco Canora. Ansel is famous for his cronut while Canora is known for popularizing broth through his takeout window Brodo on the Lower East Side. “It’s funny to look at [broth] next to the cronut,” said Canora. “They are on opposite ends of the spectrum.” An audience member quipped, “They’re both comfort food.” “Good point,” Canora said. He added, “One happens to be good for you.” Ansel followed immediately, smiling broadly, saying the cronut “is very good for you, too.” Asked about his success and following, Ansel said, “It’s very simple. You have to be yourself. When we launched the cronut two years ago, people were asking us for our marketing strategy, our PR company. It happened naturally by itself. It’s not something you can buy. It’s about how you can connect to people, how you can give them emotion through food.”




He said his success didn’t occur overnight. “For over 20 years, I have been trying to get better, to push myself.” During another panel, Lucky Peach’s Peter Meehan moderated a discussion among Sam Sifton (NY Times), Sylvia Killingworth (New Yorker), and Ryan Sutton (Eater) on the role of the restaurant critic in the digital age. Meehan said, “That element of discovery is gone. There’s an app for everything.” Sutton made the case for Yelp providing a platform for a “grass-roots democratic effort” as not every critic is able to review every restaurant. Sifton said, “All I’m saying is it’s different from what I’m trying to do. There’s a need for someone to put in the hours, and the calories, quite frankly.” “Restaurant criticism started as service journalism,” Sifton said. “Then it started to change. What’s happening now, I think it has turned into cultural criticism at its best, [and dining is] examined in the same way as arts or music. ‘Yeah, you definitely want to go to this place, because, the lamb shanks—amaze-balls!’, but you also want to explain who’s there, what’s notable, why this restaurant is in this city, what the chef and the restaurateurs are trying to do.”

(L–R) Dominique Ansel (Dominique Ansel Bakery), Luke Ostrom (NoHo Hospitality Group), and Marco Canora (Hearth Restaurant).

Openings around town QUENTIN BACON

Mild Seafood Stew with Nurungji

Pomegranate Soju

Made with Red Vinegar, a popular health drink in many Asian countries.


Esposito’s Sausage pizza.

Chelsea’s latest newcomer is L’Amico, a restaurant from chef Laurent Tourondel. A French native, Tourondel’s maternal grandmother was Italian, and the menu reflects dishes that he grew up eating. Out of the wood-burning ovens come wood-fired pizzas like the White Mushroom with truffle paste, Fontina, Taleggio and sage; and Esposito’s Sausage with panna, shishito and fennel pollen. Tourondel spent five years perfecting his pizza dough recipe. Other dishes include Roasted Orata with Calabrian chili verde, and Fusilli with spicy sausage, bitter greens, pine nuts, chilies and pecorino. Open for lunch and dinner.

L’Amico SOJU HAUS offers traditional, healthy (no msg!) Korean food, and an ambiance that inspires good company and great conversations. While traditional cocktails often deplete the

Sizzling Bulgogi

body of nutrients, SOJU HAUS mindfully pairs food and drink for a more balanced effect on your body.

849 Avenue of the Americas (between 29th & 30th streets) 212-201-4065

Black Barn Occupying the previous SD26 space, Black Barn, from chef and owner John Doherty, opened on Sept. 16. The interior was designed by Mark Zeff, whose eponymous Black Barn home designs are inspired by the barns and farmhouses of Long Island’s East End. The executive chef is Matteo Bergamini (of SD26), who has put together a seasonal, modern menu highlighting local farmers and fishermen. The menu features dishes such as Curried Cauliflower Steak with toasted pine nuts and pickled raisins; Cheese Souffle with speck and chives; and Amish Chicken with pecorino bread pudding.

Black Barn

19 E. 26th St. 212-265-5959

Coconut Soju

What to Try Tonight... Mild Seafood Stew with Nurungji

Pairs well with Cucumber Soju

fuku+ 212-213-2177 315 5th Ave. 2nd Fl, NY NY


Bossam (Braised Pork Belly)

Try it with the Lemon Soju Seafood Pancake

Amazing with Unfiltered Rice Wine

Sunday – Wednesday 5:00 pm – 2:00 am Thursday 5:00 pm – 3:00 am Friday – Saturday 5:00 pm – 4:00 am

David Chang has opened fuku+ in Midtown, with an expanded walk-in menu. Reservations are accepted only for fuku+ packages including the spicy fried chicken sandwich (for either two to six people, at $25 per person, or for four to eight guests, at a $400 set price). The walk-in menu includes Sichuan Pork Flatbread and Salt & Pepper Shrimp. Open for lunch and dinner.


15 W. 56th St. (between Fifth & Sixth avenues)

Epoch Taste 9-18-2015  
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