How was the chicken?
However, if you walk from Main Street down to Malay House and look across the to the opposite side of 40th Road just before you reach the restaurant, you will see an essentially empty alley space opening there, between the facing buildings. Walk back into the alley until you get to a wall and the alley turns to the left - right there is the little malaysian shop Dave found. Id imagine there is an entrance on Main Street too, but Dave would have to confirm.
It was fine. Not jump up and applaud outstanding but Jim really enjoyed it and the rice. BTW I must admit that my memory is not as good as it might be about the accompanying condiments, tho they do very at times. The fresh chile/garlic/ginger sauce is normally there and a dish of scalllion oil is a second accompaniment I remember.
I love the scallion ginger condiment, but I’ve always had it as an accompaniment for Cantonese poached chicken rather than Hainanese around here.
I decided to give the Temple Canteen another shot.
I really wish they were consistent – this time was vastly better than other recent visits.
Last time, the coconut chutney barely had any coconut – it was mostly dalia (bengal gram), which is the cheapo cop-out version. This time: perfect coconut chutney.
The sambhar was good, the rava dosa freshly made and nicely crisp, though somewhat doughy in parts rather than netted (ie too much wheat flour).
The coffee was also spot on.
I’ll roll the dice again sometime.
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GOLDEN PALACE GOURMET
Delicious Dongbei food – report over on Good Eats NYC 2025
BANH MI TBD
A stall in a tiny food court, with a young owner who used to participate in the Queens Night Market.
@vinouspleasure spotted the tiny sign that said a banh mi came with a free side of the spring rolls I went in to try, so I got a grilled pork banh mi anyway, “for later”.
This was a good banh mi – there was actually pate in it, which I haven’t encountered of late at several other nyc banh mi options. The grilled pork was flavorful with good caramelization. Lots of pickled radish and carrot, plentiful cilantro and jalapenos too.
When he heard me say I’d eat the banh mi later, the owner asked me if I’d like him to pack the vegetables separately, so I could heat up the rest to freshen it. A+ for customer service too!
I really hope he figures out his marketing strategy, because he has a prime location but no website and no social media and said he hadn’t have much traffic yet.
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Thanks for writing this up - the special with pate is my favorite too!
They don’t have the cold cuts one on the menu (yet) – but usually the pate is on any banh mi, just apparently not in nyc of late
whats the special/classic then? thats the one I always have had with the pate, which has been with cold cuts. for me the cold cuts themselves have been a mixed bag
A bánh mì đặc biệt, that is, a special banh mi, often includes pate, head cheese, and other cold cuts. Just what “special” means varies from kitchen to kitchen, and sometimes from day to day.
yup
Oops sorry, I missed that. I didn’t have the special with pate, I had the grilled pork, which also had the pate — pate used to be standard with all banh mis in my experience, but of late, probably for cost, I’ve noticed only the cold cuts one comes with it at most places.
Flushing Koreatown – thwarted from multiple stops by too much tasty banchan!
JeunJu (again) won out over some tempting other options – home-style Korean. An excellent haemul pajeon / seafood pancake, and an equally delicious and fiery spicy grilled pork. Assorted banchan included cubed radish, cabbage kimchi, julienned radish, fish cakes, warm soft tofu, and coleslaw.
Then a stop at Northern King Dumpling (also again) for take-home dumplings and generously filled buns.
And an excellent array of take-home banchan that can only be resisted on a full stomach 
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Thanks for taking the lead again - I have to add that the buns from Northern King Dumpling - especially the pork and kimchee - were fantastic, the mass of filling in each bun was quite delicately flavored and balanced between the pork and well washed kimchee - and the fluffy dough was great.We enjoyed our dinner. The bean buns were very good too but not sweetened like chinese bean buns - a slight dusting of sugar on the filling made them (1 bun enough for two hungry people) a very good dessert.
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Not to be confused with Northern Dumpling King — though that’s also very good 
Here are inside shots of the fluffy bun and the shrimp and pork dumplings from our last visit
Curious how the shrimp, pork, and egg dumplings are when you dig in.
dumpling very good but no discernible shrimp - think they gave me the wrong item?
Maybe it was more egg and pork and just a little shrimp. Here’s the pork and shrimp one that had bits of shrimp:
Another day, another curry puff, from one of the bakeries along Main or maybe it was Kissena, on my usual sponge cake survey.
And some vegetable chow fun from a window near the station that was a pleasant surprise, with a good dose of vegetables.
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love the look of the chow fun, a little char on the noodles.
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