Ligaya Mishan is simply the best food journalist writing today. Not since Mimi Sheration has someone so artfully combined the joy of food with the elegant, creative language of great nonfiction.
7
‘no phone number; no website’, no pretense, no $200 prix fixe, no hedge fund yuppies......perfect!
8
I've had a lot of dim sum, but never the rice rolls.
After seeing the photos, I'd flog some of those down.
2
Happy dance right about now! The pure nostalgia of Hong Kong is right here in Flushing Queens!! :)
6
i love rice rolls and hardly ever make it in time to the lunch spots and carts that sell them. so glad there will be a slightly fancy version likely staying open late on st marks. they’re so simple and so good with plump pink shrimp and sloshed with sweet soy sauce. god bless everyone who makes and sells them.
7
These rice noodles are one of 3 dishes I crave on a monthly basis after first having tasted them 2 years ago. Something about the mouthfeel, clean flavor of rice that shines through even when doused with chili and peanut sauce, and perfect portioning just makes this such an exquisite dish. I wish him continued success and thank him for coming to America.
22
It would be nice to have an address of how to get there. Thanks
4
this looks amazing.
4
For once I agree: the Flushing branch of this place is worth a detour. I also visited while on a food tour of Flushing (with Chinese guides). The wait for our food was no hardship at all: watching the noodles being made and filled was as fascinating as the food itself, like nothing I'd ever seen.
@MSC: the Flushing address is at the top of the review, between the photo and the byline. Scroll down to the end for both addresses.
6
Joe DiStefano brought me here on his Queens food tour. I don't think it was an accident that this place was the first stop. I'd never seen rice noodles made this way before. Everything is prepared right in front of you. Everything is delicious. The only challenge is finding a place to sit!
10
@ Bunk McNulty Northampton MA
Forgive my ignorance, but what is it so special about rice noodles, to say nothing of all the other kinds of noodles?
3
@Tuvw Xyz
Never seen it done this way before.
"A single rice noodle fills a steaming tray as big as a newspaper, one broad sheet, wobbly like custard and so thin that it’s nearly see-through. A brandishing of two bowl scrapers, and it’s peeled from the metal, rolled into a long tube, chopped and slipped onto paper plates."
9
What’s the addresses of the food stands??
@MSC it's right at the top of the article
1
I read the articles on the NYT app- I don’t see any address but it’s ok! I googled!
1
@MSC there's 2 locations, one at at Canal Street Market
1