Tao Hong Bakery, a bare-bones shop that's easy to miss, makes one don't-miss treat: tender sticky-rice balls with fresh mango inside and shaved coconut outside. Egg tarts and creamy coconut–red bean pudding also deserve a try.
Bolivian food, rare in New York, is well represented at Mi Bolivia in Sunnyside. Splendid salteñas (pictured), the empanadalike national dish, are the must order: crisp corn pastries with a soupy filling of egg and chicken or beef. Hefty pork sandwiches with pickled vegetables are another winner.
It's all about the meat at Kang Ho-Dong Baekjeong, a Korean barbecue house that offers minimal sides but top-shelf brisket and off-menu cuts like pork neck. OK, not all about the meat—front and center at this chain's new Flushing outpost is the smiling visage of the eponymous wrestler-turned–entertainer boss.
RedFarm, which brought playfully conceived dumplings and other dressed-up Chinese chow to the West Village, has just done the same on the Chinese-challenged Upper West Side. Try old favorites like "Pac-Man" shrimp dumplings or new inventions like beef-stuffed shrimp balls.
Casa Pomona opened last December, but Chowhounds are just now checking it out because water and gas foul-ups shuttered it until summer. It was worth the wait, they say, for tapas and other Spanish dishes like grilled sardines, suckling pig, and rich white gazpacho.