yummee

Well, you have to define Chinese food first. Chinese food is divided into many regional cuisines. One thing is for sure, I don't think there's any (Yes, any) Cantonese food in the East Coast that are even on par with the top Cantonese restaurants in SF or LA, not to mention Canada. Forget about it ! If you're talking about bbq meat (you know the hanging roasted chicken, duck, bbq pork, etc on the window displays) specialty restaurant, I would definitely put Sam Woo in California in the top 5, although the number 1 will require deeper thoughts. For Shanghainese food, there are tons of contenders in NYC, Shanghai Cuisine, Joe's Shanghai, Shanghai Cafe, New Green Bo, etc. But I'm not an expert in this category because I am too crazy about Shanghainese cuisine. Don't even try to mention to likes of Shun Lee Palace, Mr. K, etc, these are very Americanized Chinese food.

Good idea, if we can find someone to cook it for us. Count me in.

The third picture definitely looks like the Hainanese Chicken Rice from Chatter Box. Sounds like you people agree that Chatter Box is the king of all chicken rice restaurants in Singapore. I should try it again on my next trip to Singapore in May and reconfirm. I really don't think any of the NY Malaysian restaurants come even close to the real thing in Singapore/Malaysia. I think I've been to Nyonya, Penang, and some other ones in and around Manhattan, including Flushing. They're okay if you are craving for Hainanese chicken rice but it's definitely not something you will find in Singapore or Malaysia. Why ? Because the chicken they use in US is different from the chickens used in its original place. The aroma is just not the same in terms of intensity and sweetness in flavor. The meat tastes differently, very blent and sometimes very dry as you chew deeper into it. The sauce is not even good, and they don't have the same sharpness, tanginess and aroma as the ones you find in SEA. But I think the major complaint is the chicken because that's the key of this dish, even the broth tastes slightly different, and this also affects the rice itself.

What about Arqua ? Any comments on this restaurant ?

* The most obvious one is the eating style. In almost every Western restaurant, every individual orders his own entrees and eat it individually, while in most Eatern restaurants they are shared among the individuals. * Most Northern (East) Asian meals in the restaurants can be easily accompanied by tea, while in most Western restaurants, you hardly see anyone eat their meals with tea. * People from South East Asia tend to eat their desserts along with their meals, not after the meal. But they do sometimes order other form or similar desserts again after the meals. You don't see Westerners do this in South East Asian restaurants. * Tea and Coffee are the post-dessert compliment after dinner in Western restaurants, but not in Eastern restaurants. * Most Chinese restaurants and Chinese customers love to pay with cash more then with credit cards * In most Chinese restaurants (excluding those upscale Americanized ones), they don't come up to you during your meals and ask you if everything is okay. You have to call them. In Western restaurants, they come up to you and ask if everything is okay. The Westerners tend to think that the service is bad but actually this is a good service according to the Asian way, you don't go there and interrupt someone while their chewing their food or engage in private conversation. * Most Eastern restaurants don't charge for tea, while in Western restaurant they would charge you something outrageous for a cup of tea * In Eastern restaurants, you often need to share tables with others, while this almost never happened in Western restaurants. * You can always ask for extra sauce, ketchup, chilly sauce, etc in most Eastern restaurants, while in Western restaurants, such as French or Italian, such requests would be viewed as insults to the Chefs

If we're talking about food alone, although I realize that it's a matter of personal preferences, HK Airport definitely leaves Change Airport to dust. Hong Kong has been famous among just about every world travellers for having the one of the best food in the world and some of the restaurants in HK Airport does provide this type of experience. I'm not saying that Singapore is not worldly known for its food and cuisines, but it's on completely different level compared to Hong Kong. One is the ultimate place to get the best modern, new-style Cantonese food on earth. One is the cross road of different culture, from Hokkienese Chinese, Indonesian, Malaysian, and Indian. In Singapore the food is a mixed bag of different culture. The result is also a mixed bag and the Changi Airport shows these differences as well. If we're talking about design alone, HK again tops Changi in every aspect of modern designs, views, not to mention the superfast train from the Airport that takes you to the city. Now, if we're talking about comfort that's a different story.

Whenever I'm in Singapore, I have always been told that there are two places that serve the best Hainanese chicken rice by two friends with two different backgrounds. The similarity lies upon their passions for finding the best food around. One of the friend always praises Chatter Box at Mandarin Hotel on Orchard Road. Personally, I love this restaurant because of its location, smackingly right in the middle of the shopping centers. I just go in there for a quick Hainanese chicken rice dish for lunch, and within 30-45 minutes, I'm out and running again to continue my shopping. Foodwise, it's clean and well-balance. The chilly sauce is not spicy enough for my taste, and the chicken itself is less greasy compared to any othe places in Singapore. They are also the award winning restaurant for Hainanese chicken rice. Another one is the place called Wee Nam Kee on Thomson Road. The chicken is, in my humble opinion, tastier and has a better aroma compared to Chatter Box's chicken, but it's more greasy. The friend that suggested this place hates all chicken rice places in hotels. So I don't know, he is probably biased about dining in the hotel restaurants. According to him, this is where chicken rice in Singapore rotates around. He said when you're talking about chicken rise, you're talking about Wee Nam Kee. Okay, for those who are from Singapore or have excellent dining experiences in Singapore and know about Hainanese chicken rice, what's the verdict here ? Who's the winner ? Are these places really the best ? Is there any other place out there that we don't know ?

Glad to hear your suggestion Cpalms. 'Via Quadrono in the 70's on the eastside' huh ?! Okay! Well, maybe I'll give it a try. Let's not argue about off topic stuff here. I was originally posting about 'Tiramisu,' and a question about Arqua. Your input is great appreciated.

Thanks La Nina, I'll look for it if I can somehow find someone who would want to make it for me. I'm not a big fan of being in the kitchen, I'd rather pay for it. Jason Perlow, I know steak and cupcakes aren't trendy. How about souffle ? They are served in just about all French, French-Continental, New American restaurants in NYC ? The same thing with sushi, even delis serve sushi. There are tons of other trendy food (and drinks), apple martinis, short ribs, tapas, seabass with miso sauce, creme brulee, to name a few. Those are very generic too these days. Well, let's not go overboard with these back and forth arguments now. I'm simply trying to get more info on Arqua and find out about good tiramisu places in NYC.

"The thing is, since tiramisu became the archetypical dessert du jour of about every single italian (and even not italian) mid-range restaurant in the NY/NJ metro area, the novelty of the dessert has worn off " Well, I agree completely with you on this, however, no matter how generic the dessert has become, there will always be that supreme tiramisu place, supported by concensus as the paramount of all. The majority always rule. Look at Peter Luger for Steak. Most people agree that it's the absolute pinnacle place to chow down the mighty, bloody cow flesh, but there are some minority voices that yell 'Sparks' or 'Palm' or 'The Post House' even 'Ruth's Chris' for heaven's sake. And how many places in the New York serves steaks ? Is this going to wear you off from eating steak ? For cup cakes we have Cup Cake Cafe; but there are many places that sell cup cakes too, so are we going to stop eating cup cakes because it has become mundane ? I could go on and on. My point is there will always be that ultimate place that majority agrees upon, no matter how common, how ordinary the dessert has become to us. I'm simply trying to find that place.

A while back, I think it was in early 1997, I came across a book in WTC Borders that listed the top restaurants in New York. No, it's not Zagat, Gayot, NYT or Fodor's. It was something else and I have forgotten the name of the book. But what I remember was that the book mentioned that the best Tiramisu was in the restaurant called Arqua. For some reasons, I've never been able to make a reservation at this restaurant until today. I guess because it's in downtown or maybe my hungry friends just never heard of this place called Arqua before. I'm a dessert maniac. During my younger years, I would skip the main entrees just to head straight for dessert and I can eat multiple desserts at once. I've been to just about everywhere, from Cafes all the way to top NYC Italian restaurants. To recall some of the places I've been for dessert, Cafe Mozart, Cafe Ferrara, Dixie Rose (I don't even think this Little Italy joint is still exist anymore), Carmine, Veniero, Il Tinello, Cafe Edgar II, Il Mulino, Il Cantinori, Cafe Lalo, Cafe Dante and probably just about 30-40 other mediocre Tiramisu places, not worth mentioning here. Before I make any conclusion as to what will the best restaurant for Tiramisu, I'd like to finally given Arqua a try. It's still open for business I hope. Now, it's been 5-6 years later. Is this still the case (is Arqua still the best) ? Did Arqua really have the best Tiramisu in NYC ? Was the claim false ? Is it still the best now ? Has it ever been ? Any ideas ? Suggestion ?

Ooops, typos there, I just fixed it.

I went to Bouley last January for a tasting menu dinner. Everything was off, the only memorable dish was the complementary dish from the Chef in btwn the entrees. The entrees were just okay, but not satisfying at all, considering Bouley is one of the best Chefs in NYC. And yes, I have been to Daniel, Jean Georges, Four Seasons, Le Bernadin, Cafe Boulud, DB, Cafe Nougatine, Peter Luger, Oceana and Babbo many many times, so I know exactly how haute cousine should taste like. I hope it was his off night, I probably would give Chef Bouley another chance though. The souffle especially, was very ordinary. I've had better souffles at the Four Seasons

Yes. I agree. Always order Steak for two, the best cut in the house.