outposts of massive Asian restaurant chains. The dynamic ultimately transformed the working-class neighborhood brimming with mom-and-pop shops doling out superb family-style fare to a mix that includes first-time U.S. As immigration patterns shifted, so too, did rising rents and real estate developments that continue to chisel out a shimmering skyline. The first newcomers were primarily Taiwanese, and eventually, beginning in the 1990s, immigrants from Fujian and then from northern and southwestern provinces arrived. *A version of this article appears in the July 9, 2018, issue of New York Magazine.As early as the 1970s, Flushing began its transition from a predominantly Italian and Jewish community to a Chinese one. This dim sum specialist is the first American branch of “the world’s cheapest Michelin-starred restaurant.”įlushing-food-hall stall made good, spreading the Western Chinese gospel of liang pi cold-skin noodles and spicy cumin lamb burgers. The signature dish of the Flushing Sichuan import is the strips of pork belly and cucumber slung over a rack like socks on a clothesline.Ī self-identified “contemporary Chinese noodle bar” that riffs on authentic regional flavors.
Yunnanese rice-noodle soup a dozen ways, including pickled fish, tomato ribs, and the legendary Crossing the Bridge. Look for more Taiwanese-beef-noodle soup from this forthcoming branch of an Elmhurst shop as soon as Con Ed turns on the gas. Taiwanese-American dumplings for the Instagram age, with monthly guest-chef collaborations that keeps things interesting.Ĭhinese-owned shop dedicated to the Japanese art of mochi, mentioned here for its trio of Chinese tang yuan, glutinous-rice dumplings in an osmanthus-ginger soup.īilevel hot-pot spot with requisite table grills and condiment bar. Taiwanese desserts in all their taro-ball, grass-jelly, tofu-pudding, bean-soup, shaved-ice glory. The eponymous fruit as a juice, a sundae, a mille cake, a pancake, a slush-o. The Absolute Best New Square Slice of Pizza in New Yorkįancy French-Chinese (black-truffle-foie-gras terrine) and baijiu cocktails.Ī destination for Sichuan dry pot, in which you pick and choose from 70-odd ingredients and have the kitchen stir-fry it up with an arsenal of spices. Yunnanese rice noodles from a wd-50 alum. Refined technique, artful plating, not-so-cheap Hunanese noodles, and more.Ī spare rice-noodle shop representing the southwestern province of Guizhou.īeijing-style shellfish boils, distinguished by your choice of sauce, heat level, and add-ons. Truth in advertising at this consistently good Sichuan spot.Ī Hunanese alternative to Sichuanese Han Dynasty virtually next door. Taiwan-beef-noodle specialist with long lines and delicious soup. Sichuan juggernaut from Philly with three local branches and a one-to-ten heat scale that means business. Next-generation Taiwanese from an owner of the Tang nearby. Queens Night Market Might Be the New Yorkiest Food Fair of All Showcasing the cooking of Gansu province in China’s northwest, specifically Lanzhou beef noodles, mutton on the bone, and barbecued skewers, from chicken heart to lamb kidney.
Home of the XL XLB, a monster soup dumpling served with a straw to extract the broth.
Mom-and-pop Yunnanese-rice-noodle shop try mu-gua shui, a sweet-jelly foil for the chile heat. The main attraction of the customizable bao zai fan, or Hong Kong-style clay-pot rice, is the crispy bits you scrape from the bottom of the bowl. This offshoot of a Hell’s Kitchen noodle shop adds a selection of the Sichuan-hot-pot dish, mao cai, to its menu, somehow managing to coinhabit its petite premises with a sushi bar. Taiwanese-popcorn-chicken proto-chainlet that’s been threatening to open here for over a year. Also: Cumin-beef tacos and mala dry pots. Taiwanese “dim sum bar” with a chef connection to soup-dumpling mecca Din Tai Fung. Home of the city’s best soup dumplings, including wasabi and “super-spicy” versions. Here, where to find the neighborhood’s newest Yunnanese, Hunanese, and more. The historical hub of Polish pierogi, Ukrainian borscht, Indian vindaloo, and Japanese ramen has recently become an epicenter of Chinese and Taiwanese restaurants, both homegrown and imported - from Flushing and (much) further east.
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