wow, looks good! do you know if they dim sum every day?
I believe they do, but the carts are rolling only on weekends.
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thanks, I’ve passed by several times, the roasted meat in the window looks good, I have to get my better half to give up a flor/szechuan garden visit so we can give it a try. I mentioned I’d like to get to chinatown for dim sum and noted the involuntary shudder, maybe I can sell mk as an alternative.
I’d like to get back for dinner to try the rest of the menu to compare to Chinatown options, maybe we can reconvene the group there sometime.
Roast meats looked good as we saw them going by. And they have the takeout counter for them up front like in ctown — I was too full to even think about bringing something home, but regretted that foolishness as soon as I was thinking more clearly.
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Yes, I picked up a menu on the way out, and there are maybe 10 things that are only available on the weekend, but there’s an extensive steamed and fried / baked dim sum selection available all the time.
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BAYON
A very pleasant Cambodian meal at the new incarnation of what used to be Angkor Cambodian Bistro.
We ate:
Shrimp and Crabmeat Spring Rolls
Nem Nuong (pork meatballs)
Prahok (lettuce wrap platter of 3 styles of ground pork and fermented fish)
Nyoam (saucy noodles with minced fish)
Baked Amok (seafood and fish mousse in a red curry sauce)
Loc Lac (beef cubes)
Coconut Rice
Sweet coconut milk with tapioca and taro (complimentary dessert)
Tasty food, gorgeous space, lovely staff.
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on the way out I noticed a review for their old restaurant with an apt title: “a gentle introduction to Southeast Asian food”. I found the food delicately spiced (compared to say fiery thai dishes), soft textures… something closer to comfort food. I’d be hard pressed to pick a favorite dish but I’d definitely order the amok again.
I’m looking forward to having Elon’s chips implanted so I’ll never miss recording a scene like @DaveCook and @Saregama figuring out what to order, it was something to see 
best,
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Great description
Next time I want to try the other kind of amok, more noodles, and a curry plus whatever repeats
So mean! 
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I would gladly order the other (nontraditional, grilled) amok as long as we also reorder the same (traditional, baked) amok – this was as good a version of the dish as I’ve had in New York.
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as predicted, running amok. seriously, I’d like to try everything on the menu.
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two passionate, knowledgeable people with strong opinions yet solicitous of each other’s views turned ordering into a 15-minute comedy of manners. Jane Austen would have been so proud!
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MOTI MAHAL (UES)
No pics, but excellent food. We even had goat biryani, which was more legit than most biryanis in nyc.
RAVAGH (UES)
I haven’t eaten at Ravagh in a few years, but it used to be a neighborhood favorite. We got takeout from there recently, and it was good, but not as good as I remembered.
We had chicken koobideh, beef kabab, and mast musir, plus arugula salad, green polo, and bread.
The beef kabab was probably the best of what we had. The chicken koobideh was fine, but a bit dry. The mast musir was just okay — generous portion, but having eaten Nasrin’s version not too long ago, it was a bit short on flavor. The bread was a narrow commercial naan, fine but not much more. The rices were both excellent (saffron and dill/broad bean).
I remember the stews being very good (especially the fesenjan), but we weren’t in the mood for any of them.
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Please enjoy these aggressively mediocre pix from my dinner last night at Mesiba, an Israeli restaurant in Williamsburg, recommended to me as having the best hummus outside of Israel. Challenge accepted! since I’m pretty sure I make the best hummus outside of Israel, despite having never been to Israel and thus having no idea how good the hummus is there.
The hummus is indeed very good, and prepared table-side, as if it were guacamole or a caesar salad. It is at least on par with mine. Other good things: the octopus, which was grilled beautifully; the mushroom shawarma; the basque cheesecake and (I’m copying from the menu) the Milky -dark chocolate cremeux, chantilly cream, valrhona cocoa powder and hazelnut.
Less successful: the kreplach. All five of my companions liked it, but they also pronounced it “krep-latch,” so what do they know. The whole fish, which was dramatically presented (and dramatically priced) and quite involved to eat - make a lettuce wrap, put a couple of sauces in it along with a piece of fish you rip off with tongs. Fun, but the fish was also on the dry side, and didn’t taste like much. And the bread, which had a lovely texture, was also grievously oversalted.
I could see going back to sit at the bar and have a couple of small plates and their excellent martini, which comes with a little ramekin of pickled vegetables. Now I’m gonna want that every time I order a martini.
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have you posted your hummus recipe?
In the 80s when we lived in the heights, Atlantic Avenue and Court st were chock full of Middle Eastern restaurants and we endeavored to discover who had the best hummus and baba. Haven’t found their equal and have pretty much given up so would love to try your recipe!
Havent been to Mesiba yet. I like Michael Solomonov’s Hummus at all his places. Thats probably the best Ive had outside Israel. In Israel it was a little Arab place in Akko owned by three sisters, Abu Sohil
PS… previous thread’s Georgian darling Chveni closed 
I know! Sad face.
I use the Dizengoff (that would be Michael Solomonov) method. Here it be:
1 cup dried chickpeas
2 teaspoons baking soda, divided
2 or 3 garlic cloves, peeled
1/2 cup fresh lemon juice
1/2 teaspoon kosher salt, plus more
2/3 cup tahini
1 teaspoon ground cumin
Olive oil (for serving)
Place chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse.
Combine soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 30-45 minutes. Drain; set aside.
Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick.
Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
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thanks! do you make your tahini?
My gold standard was the EV Hummus Place, which is gone. And I haven’t been to their UWS branch to see if it’s still as good. I put off trying Dizengoff in Chelsea Market, and now it’s gone, and I hate myself.
