We have again reserved a place in Flushing and have tickets to see Oliver at City Center on Mother’s Day. Here is our very loose itinerary:
Friday PM arrive, check in in Flushing and meander towards the reopened Golden Mall. Perhaps finally try oyster happy hour at The Attic. Or finding a Chinese Seafood spot.
Sunday we have 2pm tickets for Oliver. We intend to go to a food court early and graze before heading into Manhattan. Dinner will probably be street food in Flushing.
Monday: late seafood lunch, probably at Sabry’s in Astoria. Amtrak to Baltimore.
We are open to anyone who wants to join any or all.
I’m still not a lock for Saturday (I still need to pin down my latest story for Culinary Backstreets), but I hope to join you on the crawl through Jackson Heights and into Corona.
For some reason it hadn’t occurred to me that the end of the crawl is not far from the Saturday-only Queens Night Market, which opens at 5:00. Have you been?
unfortunately, looks like we’ll be out of town until sunday. However, we may not be able to use our place this weekend due to a plumbing leak, if we end up in nyc, will give a shout.
Dean, I’m in for the Saturday crawl (and will reply further in that thread). Don’t expect much from the Golden Mall, which is still a work in progress. We’ll make up for it tomorrow!
Since it’s just us three, may we say 12:30? I want to have a look at a new restaurant a little to the west of our tour route; it opens at noon.
I’m also thinking of stopping in at 969 when I first arrive in Queens, to see if I can pick up an oyster onigarazu (or maybe one oyster and one softshell crab, if available) before the lunch rush.
Thanks. We can just meet where planned, beneath the 74th-Roosevelt station, at Mandalay Cafe. I just plan to swing by 969 to see if I can pick up onigarazu quickly. If it’s already crowded, we can phone in our order and pick it up rather than all of us stand around.
you chop and salt your greens, right, and ferment for a while. I usually freeze the greens because the recipe makes a big batch. I try to replicate a version I had from a shanghai vendor many years ago (in the basement of the WTC) it has ginger and rice wine. I love the texture contrast with the crunch beans and the fried bean curd. There are a lot of flavorings of the pressed beancurd, smoked for example. Maybe your dish included a different version? I have not made for a little while.