Taiwanese Fried Chicken and Bubble Tea Head to the Flatiron District

This new eat-in, take-out spot is a Taiwanese doubleheader. Kung Fu Tea, a Taiwanese-style bubble tea company that started in 2010 in Flushing, Queens, and now has 200 outlets in 30 states, has joined forces with TKK Fried Chicken, a chain founded in 1974 in Taiwan. The Taiwanese recipe called “original” on the menu is crisp and moderately spiced. There is also a milder version and, for the American market, a crisper, more forcefully seasoned one. How is this fried chicken different from the Korean variety found all over New York? “Taiwanese fried chicken is first marinated for 24 hours to add flavor,” said Steven Luw, the general operating manager. “Then it gets a flour breading and is fried once. Korean fried chicken is usually dipped in batter and fried twice.” The company, which will count this location as its first American restaurant in addition to the 68 branches it has in Taiwan and Shanghai, is also offering items that are not on the menu in Asia, including curly fries, a fried chicken sandwich, chunky coleslaw, Wisconsin-style cheese curds, biscuits and seared shishito peppers. The bubble tea partnership provides many colorful teas with optional toppings like red beans and crushed Oreos, served at varying sweetness, iced to hot.”

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NYC Holiday Pop-Ups Bars Opening This Season

Frozen Peppermint Slide at Industry Kitchen

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The South Street Seaport restaurant will channel a winter chalet and features special dishes like a “gingernut pizza,” made with ginger crust, eggnog frosting, spicy pecans, candy canes, and sprinkles. Drinks include a large format frozen cocktail made with Baileys, candy canes, peppermint bark, and pretzel rods. The spiked hot chocolate has Nutella. Now open at 70 South St.

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A French Celebrity Chef Finds a Spot in a Lexus-Owned Space

“The aromas you might pick up in this building, owned by Lexus, the car company, may not be that new-car smell but rather curry, roasting meat, smoked vegetables, caramel and freshly ground coffee. Food is the main purpose of this installation, which features a ground-floor cafe, a full-service restaurant and bar upstairs, and not a car in sight. It’s the third such venture for the brand, after others in Tokyo and Dubai. Union Square Hospitality Group is behind the cafe and restaurant, but the food is being devised by Gregory Marchand, a French celebrity chef who owns the Frenchie restaurants in Paris and London. He will be on hand from time to time for the next four to six months; after that, another chef-in-residence will be imported. “We want chefs who are new to New York and up-and-coming,” said Kirk Edmondson, the manager. The long-term executive chef is Nickolas Martinez, who worked with Joël Robuchon and at Foragers City Table. Kaz Fujimura is responsible for pastries, and Andrea Morris is in charge of drinks and wine. A circular bar and lounge is on one side of the second floor. The dining room, done mostly in black and white with a spacious open kitchen, seats 50. Mr. Marchand’s menu includes some of his signature dishes like baby leeks with Parmesan sabayon and smoked egg yolk, halibut grenobloise, and a toffee and banana dessert called banoffee.”

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This Is the Number 1 Sign of High Intelligence, According to Jeff Bezos

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Amazon founder Jeff Bezos sits atop one of the most successful companies of our time, not to mention a personal fortune of some $150 billion. I think we can all agree that by any meaningful definition the guy is pretty smart. It’s also obvious he has a talent for surrounding himself with other smart people who can help make his vision reality.

How does he find them? It’s a question he addressed when he stopped by the Basecamp offices a few years ago, the company’s founder, Jason Fried, reports on the Basecamp blog. And the answer Bezos gave was the exact opposite of what most folks would expect.

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20 Excellent Asian Desserts to Try in NYC

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In most East Asian and Southeast Asian countries, traditional dessert is not the decadent, butter-and-cream affair that it is in Western cuisine. Often times, the last course of the meal is refreshing and cooling, employing flavors like green tea, taro root, and tropical fruit to help cleanse the palate.

But with so many shades of Asian restaurants popping up across town in the last decade — from hyper-traditional to distinctly Asian-American — New York’s best Asian desserts have come to comprise new trends from the Asian continent as well as genre-defying creations that marry classic flavors with pastry technique. From the staples of Chinatown and Flushing to the new-school cakes and cones that have taken over Instagram, these are the Asian desserts to track down in NYC.

 

1. Kulu Desserts

Sago, or tapioca pudding, is a popular dessert in the Philippines and other parts of Southeast Asia. At Kulu Desserts, which has locations in Brooklyn, Elmhurst, and Flushing, these tiny tapioca balls appear in various puddings and cold desserts with fresh fruit, but it’s the warmed taro sago — thickened with sweet coconut milk — that rises above. Served in a bowl like a hot soup, it’s a soul-warming sweet treat ideal for a chilly day.

 

2. Soy Bean Chan Flower & Gift Shop

In Asia, bean curd is a versatile ingredient to be used in dishes both savory and sweet, and indeed that’s how it’s served as this flower shop-meets-tofu joint in Flushing. While the salty version of the dish, called dou fu hua, comes with dried shrimp and pickled mustard greens, its sweet counterpart soaks the silky curd with the traditional sweet ginger syrup. It’s a crazy affordable option — each cup costs just $1.75.

 

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13 Exemplary Chinese Soup Dumplings in NYC

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“Soup dumplings, also known by their Chinese name of xiao long bao (or XLB for short), were first popularized in New York City over 20 years ago by Joe’s Shanghai. But these soup-filled purses with a tiny pork meatball inside, and sometimes a wad of crabmeat on top, have a far longer history. They originated in the Shanghai suburb of Nanxiang around 1875, and quickly took their place among Shanghai’s other dumpling styles. The secret: a gelatin-laced filling that turns liquid during steaming.

In fact, the best ones usually arrive in a bamboo steamer, and eating them requires some skill: Gingerly lift the dumpling onto your spoon by its topknot with the tongs provided or with chopsticks, nip off the knot with your teeth, suck out the gravy, pour in the black vinegar-and-ginger sauce if you like, then eat the remainder. Just let them cool first — trust me.”

  1.  Nan Xiang Xiao Long Bao

    For a decade, the lines have stretched out the door at this modest Flushing dumpling house, which was once said to have the best XLB in town. They’re offered in the usual two varieties alongside rice cakes, noodles, and breakfast specialties. The juicy buns are indeed thin-skinned and wonderfully wobbly, with the crab variation featuring a good quantity of crustacean inside the filling and on top — though the palm has passed to other providers as far as first-place soup dumplings goes.

     

  2. Kung Fu Xiao Long Bao

    This delightful spot with plenty of blonde wood chairs is one of a small collection of Taiwanese restaurants just north of the Long Island Expressway. The XLB here are carefully made with a particularly rich gravy, and don’t be deterred that only one of the crab versions of the dumplings has a wad on top: The rest have a generous quantity mixed inside with the pork.

     

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FSMA Status Update: Compliance Requirements and Upcoming Deadlines

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“One of the most notable pieces of federal legislation addressing food safety in the past century, the FDA Food Safety Modernization Act (FSMA), was enacted on Jan. 4, 2011 — amending section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C Act). Companies that manufacture, process, pack, or store food, including coffee, must comply.

The FSMA requires companies in the United States with these food facilities to submit additional registration information to the FDA. It also requires companies to renew the registration on a biennial basis, providing the FDA with authority to suspend the registration of a food facility in certain circumstances.”

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