AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
![]() ![]() While many restaurants have closed their doors to customers for the foreseeable future, others have taken to contactless deliveries, window-side pickups, or even serving cocktails to-go to stay afloat. On a cold day, it would also be good just on its own.The restaurant and food industry in New York City has been deeply impacted by the coronavirus outbreak. If going for a chile marathon in the food court, a comforting and creamy bowl of congee from E Noodle as an addition will hit the spot as a balance. For $6.45, E Noodle offers a large bowl of mustard green and pumpkin congee - a pleasantly bland rice porridge that wasn’t too watery and not too thick. Soup dumplings, pan-fried dumplings, and of course, noodles are on deck, as is a long menu of congees. ![]() E Noodle HouseĮ Noodle, serving Cantonese staples, has locations across the city, including another Flushing outpost, in Manhattan’s Chinatown, and in Bay Ridge. The ham-and-egg cheese jianbing had a soft, fluffy crepe-like texture, plus crispy edges, and the filling “was abundant but not overbearing,” a taster wrote, as well as “a great balance of flavors and textures.” It’s a fun, satisfying treat that makes for a light-hearted addition to a food hall feast. This bright yellow vendor - around since the food court opened - serves pan-Asian street food like Japanese takoyaki, Hong Kong-style egg puffs, and Beijing-style jianbing, the savory egg pancake or crepe-style food filled with ingredients shrimp or dried pork. Nothing’s overly spicy, but if seeking a more mellow experience, go with the cabbage one.įresh Mojoilla serves pan-Asian street foods Fish in red chile-oil and fish in a pickled cabbage fare well - with soft, flaky fish that absorbed their respective broths well without going into mushy territory. Sichuan Fish serves a few versions of it alongside a hodgepodge of other dishes like dumplings in hot chile oil, dan dan noodles, and a homey tomato and egg. The literal translation of this stall is “water-boiled fish,” a reference to the boiled fish dish in Sichuan cuisine. Not everyone loved it though - critics of it said the potatoes could have been more flavorful and the sauce less oily. It comes with tender bone-in chicken, potatoes, green peppers, and hand-pulled noodles, plus a comforting stew. Here, it comes in a giant aluminum tray that you’ll need many people to share. For this experiment, we went for the dapanji, the big tray of spicy chicken. It’s still consistently serving up lots of dishes centered around stand-out hand-pulled, wide wheat flour-based noodles. Zheng Zhou Noodles, named for the capital city of the Henan province, has been in the New World Mall food court for a while, and for good reason. Here are the top-10 ranked stalls and what we ordered, from two ideally spiced dry pots to an uber-soft fish dumpling. We came away with some realizations, which boil down to this: Even though Flushing has changed in the last eight years, with increased competition, New World Mall is still an exciting place to eat, attracting hordes of families, teens, and other people in the neighborhood for food. Some bites were revelatory others were, uh, not. Many noodle soups were slurped, dumplings sampled, and dry pots sweated over. So in February, Eater staffers and some trusted confidants set out to try all 26 food stalls in the property, picking signature dishes from each one and rating them on a scale of one to 10, with 10 being the best. Plus, entering the crowded expanse is daunting: With so many options, it’s hard to know where to start. The food court’s website isn’t always updated, and many of the stalls have frequent turnover. Though New World Mall has already cemented its status as a must-go in the neighborhood, it’s also a bit overwhelming. ![]()
0 Comments
Read More
Leave a Reply. |