mascarpone

Maybe, but there's been a continuous presence of Tibetan cuisine in New York for many years. Where Mermaid Inn is used to be Lhasa, and there's the place on 9th St. and Shangri-La (I think) on 2nd Av. between St. Mark's and 7th. And that's just in the East Village. Don't forget the Tibetan Yak in Jackson Heights. It is right near the F/E/7 subway stop.

Two large, soft shell crabs at New York Noodletown cost $15. They were delicious.

Thanks for the Noodletown tip. Any other leads?

What restaurants would you suggest going to get great softshell Crab in the next two weeks (And I would prefer not to break the bank if possible)?

Yesterday I called to make a lunch reservation for four at Shanghai Pavilion (1378 Third Avenue/ 79th Street). In addition to the reservation, I requested an order of the Shanghai specialty: Beggar's Chicken. I was told that Beggar's Chicken was sold out through May. After requesting the Eight Treasures Duck, another specialty of the house that requires advance notice, I was again given the same answer. Upon arrival, several members of the group commented that the decor was fancy. When one of the group ordered tea, a single cup (western-style ceramic tea cup with handle, and accompanying saucer) filled with tea was delivered. Only after other members of the table requested tea was a pot presented with two additional western-style ceramic tea cups and saucers. The absence of the usual pot of tea and handle-less tea cups was a bit of a shock to those of the group used to authentic chinese dining. As we looked at the menu, one memeber observed that, although the restaurant was Shanghai-nese, the menu offered several Szechuan-style dishes. For starters, we ordered two cold appetizers: Seaweed with Tangerine Peels and Shanghai Salted Duck, as well as one hot appetizer: Crispy Quails. Although atypical for a Shanghai-style cold seaweed appetizer, Seaweed with Tangerine Peels was one of the highlights of the meal. Consisting of five different types of finely sliced (shaved) seaweed mixed with equally finely sliced tangerine peels, sesame oil, sesame seeds, and a sparing amount of reddish-hot pepper, the appetizer was very interesting due to the combination of the seaweed's flavor and texture, with the citrus, sesame flavor, and hint of hot pepper. It is also possible that in addition to the sesame oil, another spicy oil was used to give the dish a subtle kick. Second to arrive was Shanghai Salted Duck. One member of the group reacted with apprehension when the duck appeared to be undercooked. Ultimately, however, the duck was quite pleasant. Crispy Quails, clearly deepfried - yet not heavily breaded or battered - as one member observed by an aroma similar to french fries, was successful in the suprising tenderness of the quail meat. This was another standout in its delicacy and thus a far cry from KFC. Also ordered was the Minced Chicken with Medium Seeds Soup. The "medium seeds" - orange, soft, minature, yam-like ovals, added a contrasting sweet flavor to the creamy, white broth and the grainy texture of the chicken. Again, these subtle flavors proved somewhat surprising. Next to arrive was a seafood main course. The Jumbo Shrimps with Roasted Garlic were served in a dark, garlic sauce with miniature steamed vegetables that I could not identify (miniature bok choy ?). The quantity of the shrimp and vegetable was small and it was served on a large white platter. This dish reminded me of my entre at Citarella Restaurant...a tiny, exquisite piece of fish in the middle of a huge white plate (After dinner at Citarella, I went with my date to another restaurant and had a steak). In all honesty, the shrimp was good, but not great. After the shrimp arrived, we immediately requested menus to order more food. After looking through the menu for awhile, the second main dish, Green Tea Chicken, arrived. This was a more substantial dish, so it was decided that no more food would be ordered. The Green Tea Chicken, a chef's special, consisted of thinly sliced, sauteed chicken served in a subtly flavored, and creamy textured, light-green (green) tea sauce with (green) pepper. A member of the group remarked that the dish was bland, and questioned if too much cornstarch was used. However, the other members disagreed on this cornstarch issue. Although the four members had mixed opinions of the meal, it was agreed that the appetizers were considerably better than the main course dishes and that better Shanghai cuisine could be found at restaurants of similar genre on Bayard Street in Chinatown. However, it is quite possible that the reaction to the meal might have been different if other dishes had been ordered (e.g. Soup dumplings, bean curd dishes, casseroles, Carp's Belly, not to mention the Beggar's Chicken and Eight Treasure Duck). The final bill came to $82 including tax and tip. No alchohol was consumed. The service was quick and polite.

That's a good question...

Lambretta76, I have not yet been to Chikalicious but have heard great things about the cheesecake there. I believe it is made of Fromage Blanc ( Sp ?). I agree with you about the Japanese touches of the place (e.g. sitting up to the bar - like a sushi bar - and the smallish proportions of the servings). Thanks for the tip. mascarpone

Corrections to post titled "Japanese Cheesecake" The store in Shinjuku - West Tokyo is Keiyo instead of KO. The price of Cheesecake at Zaiya Cafe is $2.50 instead of $2.25. In addition to the rasberry atop the whipped cream dollop, there is also a blueberry.

Arigato gosighmasu! Torakris!

Beard Papa Custard Cream Puffs are also available after 3:00 PM daily at Zaiya Cafe at 41st Street, between 5th and Madison Avenues.

Thanks, alanamoana.

Hi Torakris, do the japanese actually spell it "shoe" cream? when i first read your post, i was a little put off as i was just reading how everyone thought the flavor could use a little push...i mean if you're infusing shoes in the cream...hehe "choux" meaning "cabbage" In Japnese they are called シュークリーム shuu kuriimu pronounced like shoo-koo-rhee-moo Arigato gosighmasu. I would be very interested to know your opinion of the taste of the custard creme of the シュークリーム at Beard Papa. Was it lacking flavor...oishii-kata? What is your opinion of the sweetness and vanilla flavor issue? mascarpone

This flavor issue concerning the vanilla custard is an intriguing. Out of curiosity... do you think the weak flavor might instead be a more subtle flavor? Is the vanilla actually weak or is there a lack of sweetness? If there was more sweetner do you think the vanilla flavor would be enhanced? My point is that perhaps in the US we have come to expect a more dramatic flavor in our desserts (flavors that are magnified and enhanced by sweetners (sugar) and/or salt (in other foods). mascarpone

Hi Soba! As my achilles heel at the moment is baklava, I would be very interested in learning the whereabouts of Omonia otoh. How does it compare with Poseidon Bakery on 9th Ave. and 44th and 45th in Manhattan or the Oriental Bakery on Atlantic Avenue in Brooklyn? mascarpone

Despite the fact that this post is probably after the fact, I recommend the chestnut pudding in chocolate sauce at Gnocco Cucina & Tradizione located at 337 east 10th Street (A&B) www.gnocco.com. This retaurant is not in the same class as a Babbo, however, and the other desserts at Gnocco pale in comparison. In fact, what usually happens is that if a relative or close friend comes to town, I will take them there for dessert and will recommend the chestnut pudding. Then they will order either the sorbet or another dessert while I order the pudding in chocholate sauce. When the waiter brings the desserts to the table my dining partner takes one look at the pudding and their jaw drops . Then they begin to cry . As I am a softy , I offer them the Chestnut pudding in chocolate sauce while I take the inferior dessert. As I have a sweet tooth, I would be very intersted in knowing where you decided to go, and, well...what you ordered for dessert. Signed, mascarpone

I have heard in the past from Japanese friends that New York Cheesecake had an excellent texture but was overly sweet. From my own experience, after tasting the Japanese chiffon-style or "Light" cheesecake at both the KO and Odakyu stores in Shinjuku - West Tokyo last December, that Japanese cheesecake texture differs from New York cheesecake in that it has a lighter and fluffier texture, and Japanese cheesecake is also not as sweet. It is interesting that the NY Times article (Wednesday, March 17 Dining In, Section F1, Page 1) In Cheesecake City, a Quest for the Best , Ed Levine stated, in a somewhat ambiguous way*, " You can buy chocolate cheesecake in your local supermarket, and in Whole Foods at the Time Warner Center. There is (Swedish) cheesecake at Aquavit, and (Mexican) cheesecake at the Bright Food Shop in Chelsea, and *an attempt (Japanese) at Sui in SoHo" . Although I have not tasted the cheesecake at Sui, I would venture to say that it may be case of apples and oranges here. Japanese "Light" Cheesecake is sold at Zaiya Cafe at 41st Street, between 5th and Madison Avenues for $2.25 a slice. It is fluffy and instead of having a crust underneath, the fluffy cheese is on top of a thin layer of white sponge cake. On the top of the cheesecake is a glaze and a miniture drop of whip cream topped by a rasberry. There are also many other pastries (yes, and Papa Beards Cream Puffs) and baked goods as well as bento boxes, sushi, and a selction of fish, meat, and vegetable entres served cafeteria style. The price is quite reasonable and the place is packed with Japanese and American office workers during lunch hour.

After visiting Japan last December and tasting "Shoe Cream" cream puffs, one observation I can make is that the typical Japanese cream puff does not have a shell that is as hard or crusty as the Beard Papa version. My girlfriend, a native of Tokyo, introduced me to Japanese cream puffs (as well as Japanese chiffon style cheese cake). As she had explained to me, the Japanese shoe creams (and cheese cake) are distintive in that they are not as sweet as American pasteries. According to my girlfriend, mothers would purchase "shoe creams" for their children as a less expensive option to more expensive pasteries on trips to bakeries, supermarkets, and department stores. I will post comments about Japanese chiffon style cheese cake in a separate post.

A empanada vendor named Rafael, orginally from Santo Domingo, claims he has been selling empanadas and patelitos (patties) on the southeast corner of 181 and Broadway since 1997. I bought a empanada de pollo as well as an empanada de queso for a dollar each. He also sold me a beef and bean patelito that was also a dollar. I walked a block east on the southwest corner of 181st and Wadsworth Avenue where I ran into Juan, also from Santo Domingo, who was busy deep frying beef empanadas. While I waited for the empanadas I tried to strike up a conversation with Juan in both English and Spanish. Not to be distracted Juan remained focused on the frying yucca. I purchased the beef and cheese empanada for a dollar each. Juan's empanada's were crisp and slighlty oily while Raphael's were chewy. This is probably because Juan's were fresh out of the fryer while Raphael's were hanging from a steel skewer when I bought them. Jaun claimed to have been working on the corner for four years. He said he only did empanadas. I again walked west on 181st where I came upon Arelis, a domincan woman, who was selling mais cacaedo as well as habichuela con dulce on the southeast corner of Saint Nicholas. The mais cacaedo was a white sweet cream with bits of corn served hot while the habichuela con dulce was a dark bean cream/pudding served hot with miniature ginger cookies on the top. I puchased a small cup of mais cacaedo and a small cup of habichuela con dulce for a dollar each. Arelis, who claimed to have been working on the corner for two years, also sold larger containers for $2 and $5. Another gentleman was selling mais cacaedo and habichuela con dulce just opposite Arelis on the northwest corner of Saint Nicholas and 181st (however I didn't get his name). I met Victor, also from Santo Domingo, on the northwest corner of Audoban and 181st. Victor was selling beef and cheese patelitos (no empanadas). He sold me a beef and cheese patty for a dollar each. He said he had been working in the patelitos business for one year. His patties were the equivalent of Raphel's in freshness yet the paddy itself was smaller and had a baked consistency while Rapahel's was clearly fried. On the south east corner of 182nd and Saint Nicholas (aka Juan Pablo Duarte Boulevard) I happend across a Mexican taco vendor named Francisco. He made a very good chicken taco that he filled with lettuce, tomato, onion, advocado sauce, sour cream sauce, red chili sauce and green chili sauce. He charged two dollars for each taco. He also had beef, pork and chiozoro tacos (all $2 each). The taco was incredibly fresh and was the highlight of the excursion. Mr. Boulevard, as he called himself, ruled the roost on the northwest corner of 181st and Wadsworth. Claiming that he had been making patelitos on that corner for four years running. Boulevard, also from Santo Domingo had patelitos de pollo, carne and queso. As he was cooking the patelitos on the spot I noticed that the white chesse used in the patelitos and empanadas was a frying cheese or "freir queso" made by the Tropical company. His patelitos sold for a dollar each. Boulevard said that the best empanada on 181st street was made by Juan. However, being the best had somewhat spoiled Juan's disposition. As stated by Senor Bolevard, "He have a real bad attitude, dis guy. Is like, he say ...I only make you dis clase de empanaada." Could this be the discovery of be the first Empanada Nazi ?! At any rate, the key to getting the best patelitos and empanadas is getting them when they are fresh out of the fryer. I will go back to those vendors that appear to be cooking their wares gradually rather than those that have all their empandadas or patelitos "hanging" and waiting to be sold.

Just to clear up any possible misunderstanding...I don't mean to knock a great place like Grand Sicuan International. I do like the food there (although sometimes it doesn't like me). I have eaten there nearly a half dozen times. After traveling to Chengdu (the capital of Sicuan Province), I can revisit many of the dishes I sampled during my Mainland sojourn. My only misgiving is that on one occassion I requested a recommendation of a mild dish - not spicy - and had to ask the waiter to return the dish becuase of a preponderance of the peppercorns that I mentioned previoulsy. Regardless of this experience I find both the 23rd street and the 51st Street retaurants to provide some of the best quality food for the price in the city. I have heard contrasting opinions on the East Side cousin of this group of restaurants. And I have not heard anything about the downtown sibling.

How would you compare Mancora to other Peruvian restaurants in the city (Rinconcito Peruvano at 9th and 53rd or Coco Roco in Park Slope)? I would be particularly interested in your take on the authenticity of each establishement.

The spiciest meal I have had was at a restaurant in Minneapolis called Sri Lanka. It is no longer in business. Yet Sri Lanken food can be very spicy. Also, the peppercorns at Gran Sichaun on West 51st has a tendency to numb my entire mouth to the extent that I feel as though I am at the dentist's office and have been given an injection in preparation for having my teeth drilled.

I find the most striking feature of the Gobdol Bibimbap at Han Bat is the crunchy texture of the the rice crust that is found baked to the bottom of the stone pot rather than its peppery flavor. This distinctive characteristic makes the dish a standout to the other spicey soups and stir fried dishes there.

The Gobdol Bibimbap (vegetables, beef, egg and rice served in an extremely hot stone bowl) at Han Bat (next door to Cho Dan Gol) Korean restaurant is the house specialty and is not spicey if you do not add any extras such as chili paste or kimchi. I took relatives from Minnesota to Han Bat and they loved it. My Korean friends all tell me the place to go in the Macy's /Empire State Building/Madison Square Garden Area is Gam Mee Ok (32nd between Broadway) because the Sullong Tang (Steaming Beef Broth with noodles and rice) is absolutely the end. I have tried this soup and it is very mild yet the distictive flavor of the broth derived from a slow simmered beef bone stock recipe resonates well with in the palate. There are bowls of salt and chopped scallion on the tables that can be added to the broth to taste. Also excellent are the mild platters of cold cuts. I find Hanbat and Gam Mee Ok to be considerably less expensive than Kum Gang San, Hangawi, Woo Chun, Cho Dan Gol or Kang Suh. They both have very modest decor and are open 24 hours. Mind you that niether Han Bat nor Gam Mee Ok are BBQ restaurants. mascarpone

is it not gone? I have also looked for the Soup Nazi and I found the windows covered by newspaper. Is it closed or just seasonal ?

As of late I have gotten my sweet fix at Uncle Nick's (9th Ave between 50th and 51st). The baklava there is beyond compare and the service is much better in the adjacent Tapas cafe than in the main restaurant (where on several occasions I was practically rushed out the door still chewing). Any other recommendations on beautiful baklava in NYC?