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Pookipichu's Profile

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Balvanera (LES)

I've only been once and the steak was quite good, my Argentinian friends like it. I don't think it's as fancy as Balvanera sounds, it's very rustic.

about 9 hours ago
Pookipichu in Manhattan

Balvanera (LES)

Sounds great, have you been to Buenos Aires, and if so, how do you feel they compare?

about 13 hours ago
Pookipichu in Manhattan

NYC visit October

Smothered fried chicken is fried chicken covered in gravy, sausage gravy is the best, yum.

about 14 hours ago
Pookipichu in Manhattan
1

Marta - When in NYC, do as...

Or any meat and dairy, not just pork :)

about 14 hours ago
Pookipichu in Manhattan

Marta - When in NYC, do as...

Looks delicious.

about 16 hours ago
Pookipichu in Manhattan

Brunch near the Belasco Theater?

The dim sum brunch at Hakkasan is excellent and near the theater. 43rd Street between 8th and 9th ave (Sat and Sun only)

about 16 hours ago
Pookipichu in Manhattan

4 days and nights in Manhattan

lol Monica I can totally relate. Many years ago, at Mr. K, I requested the Peking duck carcass so I could take it home and make soup... and they gave it to me :) But I understand, the carcass doesn't look very good and presentation is important in an upscale restaurant.

It's the same with the roast chicken at Nomad, I want the carcass.

PS I think you might like Decoy because they give you almost every edible part of the duck.

about 20 hours ago
Pookipichu in Manhattan

Dumpling Galaxy - Dumplings and more

Nice review, did you go with a group? I thought the dumplings were good to great as well. I was a little surprised by the negative reviews, I'm assuming mainly because the dumplings are more expensive (although better) than the cheap versions readily available. Not that the dumplings at Biang are inexpensive.

Then again, if someone has made dumplings, they'd know how labor intensive it is, and although we don't pay for cheap dumplings, some poor person does when she/he suffers carpal tunnel system. My hope is some of the extra cost of the dumplings goes to better pay for the dumpling makers.

about 20 hours ago
Pookipichu in Outer Boroughs
1

Dumpling Galaxy - Dumplings and more

The yelp reviews have been pretty negative about both food and service but I find the taste and quality of the dumplings to be very high and have no issue with the price. The service still needs work but wait times are still very reasonable for a Flushing restaurant for weekend lunch. I'd wait longer at Jade Asian, Biang or Nan Xiang.

The guo tie at DG are superior to Nan Xiang and the preparation of the lamb filling at DG is superior to the lamb dumplings at Biang. In short, these are some of the best dumplings in Flushing, really delicious.

1 day ago
Pookipichu in Outer Boroughs

Dumpling Galaxy - Dumplings and more

The dumplings don't disappoint, if they can improve consistency and efficiency of service, I can see Dumpling Galaxy as a Flushing hot spot.

1 day ago
Pookipichu in Outer Boroughs

Large-party Sunday brunch

Union Square Cafe - Good food, warm service and the noise level remains moderate even though the restaurant gets very busy.

Hakkasan - Lovely dim sum brunch, restaurant is not very busy on weekends and the noise level is low-moderate

Fung Tu - Creative and tasty nouveau Chinese brunch, very friendly service, moderate noise levels.

China Blue - Open on Sundays for lunch, it specializes in Shanghainese dishes and executes them well. The noise level is low and the restaurant has a spacious feel.

Brunch in NYC can be noisy and hectic but all of the above places can comfortably accommodate a party of 10 and you will not feel rushed.

Sep 14, 2014
Pookipichu in Manhattan

Dumpling Galaxy - Dumplings and more

Dumpling Galaxy is a dumpling specialist that opened this summer at the Arcadia Mall (which also houses Tous Le Jours, Dunkin Dounuts, Red Mango the a Hong Kong Tong Yuan kiosk that has since closed (it was pretty terrible so no loss)

The restaurant is clean and sparse, with a cafeteria-like feel to it, and probably seats about 40-50 people. The restaurant is still experience service snafus and the staff is slow to clean tables after people finish eating which leads to lines building. Also the staff is not organized and I noticed them forgetting to bring either menus, or water or tea or utensils/dishes (but usually not more than 2 of the above). Service is frazzled but friendly, and you often need to flag someone down.

Ordered:

lamb cilantro dumplings - boiled dumplings with fresh and bright cilantro flavor that complements very juicy ground lamb. The dumplings are not thin skinned but neither are they excessively doughy or mushy. The lamb is assertive without being unpleasant and is tender. Very delicious.

lamb pot stickers - fried guotie that are even more juicy than the lamb cilantro dumplings, the juice is very hot and explodes if you do not eat the pot stickers carefully. Flavor is nicely differentiated from the lamb cilantro and offers an alternative to the more common pork pot stickers. Again the lamb was tender and the delicate flavor of squash rounded the lamb.

pork with bitter melon dumpling - boiled dumpling with herbaceous bitter melon was a highlight and the combination of flavors really melded well. The melon is not bitter (I was hoping otherwise) but the excellent taste made this dumpling a highlight.

mushroom sticky rice shumai - steamed shumai with predominant flavor of thinly sliced mushrooms that perfume the sticky rice and give a very meaty taste even without the bits of pork. The steamed, slightly chewy texture of the mushroom flavored rice was almost like eating a dim sum zhong zi. The only quibble I had was the shumai wrappers were dried out at the tips and weren't properly steamed.

basil with chicken - large plate of bell peppers and white chicken meat that is velveted, displaying fairly good technique. The chicken was moist, and the saucing was fairly light (not too salty or greasy) but the basil flavor unfortunately was unpronounced. The dish could use more pungency of extra basil. Overall, I'd recommend the dish because the chicken is well-prepared.

Vinegar, soy sauce and chili are offered as condiments. The chili has a mild heat and smoky pepper flavor that complements the stronger flavored dumplings very well.

Dumplings range in price from $4.95-$7.95 and the chicken basil platter was $12.95. The prices are reasonable given the quality and taste. Nothing was excessively salty or greasy, the food had a light touch, and the flavors of the fillings were distinct.

The dumplings are freshly made and there is obvious skill and care. The food makes Dumpling Galaxy a strong addition to the Flushing food scene and if you can tolerate the service snafus, it's well worth a visit.

Sep 14, 2014
Pookipichu in Outer Boroughs
1

greenpoint recs

I know your friend is not psyched about Polish food but Karczma really is very, very good restaurant for the price. Well within budget, generous portions and well-prepared home-style food. Their specials are excellent and sell out pretty quickly. They have a duck special once a week, tasty goulash, huge grilled meats platters.

If Karczma is absolutely out of the question then head to Paulie Gee's down the street for excellent and creative pizza with high quality toppings. It's also within budget and I recommend getting two pizzas (the Hellboy is delicious) and their Gates of Eden salad.

After dinner, head to Ovenly for cake, cookies or coffee. Even their cupcakes are very good (moist with a good crumb, not too small or big and well spaced without the texture of commercial baked goods)and I am not a fan of cupcakes.

Sep 14, 2014
Pookipichu in Outer Boroughs

Our 1st time in Paris!! Want to do it right!!

Congrats, hope you have an amazing meal, it's one of the more special restaurants in Paris. :)

Sorry about Yam'tcha, I didn't know they were moving. It's another phenomenal restaurant.

Sep 14, 2014
Pookipichu in France

Al Di La - Whats Good These Days

Glad you enjoyed your meal too! I'm glad your bread was warm, it's so good :)

Sep 14, 2014
Pookipichu in Outer Boroughs

Vegetarian / vegan recs? (downtown)

Recommend the:

phoenician fries (very addictive, but they don't include enough dip with it)
baba ghannouj (you can add pine nuts (or grilled lamb) for an extra cost)
brussel sprouts (it's a bit sweet but the flavors and textures are excellent)
garlic whip (delicious and pairs with everything)
hindbeh (it can be very bitter which appeals to my parents, but not for everyone's palate)
warak enab (delicious if you like grape leaves)

Falafel (it's fine, not a standout)
Tabbouleh (also fine but can be a bit sour)

For you:

duck schwarma (not the minis)
manti (if they have it, you have to ask as they don't always make them)
kebab kerez (a bit sweet but the lamb they use is very good and the flavors complement each other)

Sep 12, 2014
Pookipichu in Manhattan

Vegetarian / vegan recs? (downtown)

Would Ilili be considered downtown? It's great for vegetarians, many choices, most are delicious. The price is fairly reasonable and the free pita is filling.

Sep 12, 2014
Pookipichu in Manhattan

Korean Lunch

Sep 12, 2014
Pookipichu in Manhattan

Hakkasan

I was replying to Lau regarding the HK and affirming that you understood my intention. :) I get lazy with typing. :)

Sep 12, 2014
Pookipichu in Manhattan

Hakkasan

I wasn't referring to Hong Kong. In the context of the conversation, I thought that was pretty clear ;)

As for your right coast palate, I think it's best if you make your way to LA and SF and experience for yourself before you accept the opinions of others, whatever they may be.

Sep 12, 2014
Pookipichu in Manhattan

Hakkasan

Phil, if you decide to go to HK, please report back with your thoughts.

Sep 12, 2014
Pookipichu in Manhattan

Hakkasan

I don't take your comment antagonistically at all, when you disagree, I never feel you are trying to be mean or rude. Nor do I expect everyone to agree with me (politely or otherwise), we are all like blind people examining an elephant :) and all contributing something to the discussion.

In my experience, I find people in N.Y. to be more negative toward Chinese people, food, culture. I can only speak to my experience but I've met many people like that and heard disparaging comments from people who do not know I am Chinese, etc. I have found this to be less the case in SF, LA, Vancouver, Toronto. It's a huge discussion and way off topic, all I can say is that I'm glad you and your friends are not like that and that you don't experience that.

Sep 11, 2014
Pookipichu in Manhattan

Best dinner in the city for under $100 pp

Sounds delicious, thank you.

Sep 11, 2014
Pookipichu in Manhattan

N.Y.C. visit

I wasn't saying that Sichuan and Cantonese food are similar any more than I'm arguing Sicilian food is similar to food from Emilia romagna. My point is, they all fall under Chinese food, and Italian food respectively. The OP is not necessarily looking for specific regional fare. For example, people asking for recommendations for Italian restaurants don't typically specify a regional cuisine. I don't disagree that a Cantonese restaurant might probably be more relevant but I don't think the recommendation of SG is the wild lark you're making it out to be.

I haven't been to south China garden.

Imperial palace is in flushing, it and Canton Gourmet are both good. :)

Sep 11, 2014
Pookipichu in Manhattan

Learn me on cooking grass fed korean style short ribs

24 hours is much better, yes if you can.

Sep 11, 2014
Pookipichu in Home Cooking

Learn me on cooking grass fed korean style short ribs

Sorry if I wasn't clear, I wasn't recommending the higher cooking heat for shreddable meat, I was explaining what I do to achieve a particular consistency. For steak like, lower heat sous vide or a short grilling. For shreddable, higher heat braise or sous vide.

Sep 11, 2014
Pookipichu in Home Cooking

Learn me on cooking grass fed korean style short ribs

From my experience, for tender but not piece-y short ribs I find low, slow and long sous vide or braise works. Given your time table I don't think the sous vide will hurt, but ideally you'd be able to sous vide longer but your temp is perfect. The higher the temp, the more piece-y (shreddable) the meat becomes (when I'm braising I'll cook at anywhere from 300-375). For a steak like consistency, grilling the meat in slices is really ok, you don't need sous vide for tender grilled short rib. Basically go ahead and sous vide the 8 hours, it should be fine. Don't make the grill too hot when you've had a short sous vide because you're not just searing, also make sure you cook the meat through, when grilling cuts like skirt steak and short ribs, veer toward medium rather than rare or medium rare.

Sep 11, 2014
Pookipichu in Home Cooking

Bouley

I enjoyed the flan as well. The lamb was well prepared but the portion size is rather delicate. Not a huge fan of the egg, it just underwhelmed me.

Sep 11, 2014
Pookipichu in Manhattan

N.Y.C. visit

I know they are different cuisines but your example is not on point. It'd be like Sicilian food vs. Emilia Romagna, all of which would fall under the aegis of Italian food. If the OP is looking specifically for Cantonese food, and that may very well be the case, then yes my recommendation is off-point. But, if the OP is open to Chinese food in general, SG IMO is better than GNN.

I haven't tried Hong Kong Cafe, how would you compare it to say Imperial Palace, Fuleen or GNN? Is it more of a white table-cloth place or greasy spoon?

Sep 11, 2014
Pookipichu in Manhattan

Best dinner in the city for under $100 pp

Adding Lincoln to my try-list. May any of you recommend some dishes, anything to avoid? How would you compare Lincoln to say Babbo, Scarpetta, Del Posto, etc.?

Sep 11, 2014
Pookipichu in Manhattan