Traditional recipes

Prince Noodle House: The Noodles on Prince Street

Prince Noodle House: The Noodles on Prince Street

I’ve gone over the rules of our Chow City group many times in these electronic pages. We look for virgin territory in terms of cuisines, but after ten years, the only cuisines we’ve skipped are the big name items (French, German, “American,” nouveau or fusion anything).

But there was one clause that was really never discussed or spelled out in our unwritten rule book. It didn’t have to be; it was taken for granted. That was the concept of waiting in line for a table at a restaurant. It goes against everything we hold sacred when it comes to eating; it’s a shock to our eating sensibilities.

So when Rick suggested a very well documented—at least by foodies—noodles and dumpling place in Flushing called Nan Xiang Dumpling House, I gently pointed out that, from my knowledge of these things, the place has become a “foodie destination.”

Rick understood immediately and, knowing the unwritten (and never mentioned) rule, quickly dismissed his original choice and instead went with an alternate, quite literally, down the road from Nan Xiang, the road in this case being Prince Street, called Prince Noodle House.

Of our group, only Mike from Yonkers, who was called to an urgent co-op board meeting, did not make the trip to bustling Flushing. There was absolutely no wait or line to get into the Prince Noodle House and we were given a big round table next to a large celebratory party of Asians.

One of the reasons Rick decided on, first Nan Xiang Dumpling, and then the Prince Noodle House were the aforementioned dumplings; in particular soup dumplings. He wanted to experience the Shanghai-style dumpling where the soup is “frozen” within the dumpling only to melt inside when steamed. Prince Noodle had them on their menu, here called “soup buns,” so we ordered the crab meat mini buns and the “special” mini buns for the table.

While we ate the soup buns, improperly at first and not with the provided spoons, the soup bursting all over our plates, Eugene told us of his trip to Jefferson City, Missouri where he attended a wedding.

“It was ridiculous,” he complained. “The wedding was catered. All they had was Mountain Dew, a keg of beer, and franks and beans. Can you imagine that?”

We couldn’t imagine it especially for a man used to the all you can eat buffets on the cruise ships and all-inclusive resort he regularly frequents.

While Eugene railed about his Jefferson City experience, I peered behind me at the big table. They were given one of those rotating round trays so they could spin it around making sharing easier. How come we didn’t get one of those, I wondered? The food was beginning to assemble on their table and I liked what I saw.

I asked our waiter about a dish they ordered that was a mix of a green, spinach like vegetable combined with what looked like tofu.

The waiter pointed to something on the menu called “malantou (kalimeris indica) w. dried tofu.”

“Indica means cannabis, or marijuana,” Zio offered as if he really knew of such things.

I ordered one for our table along with five spiced beef.

Served at room temperature, the malantou, vinegary greens mixed with dried shredded tofu, was a refreshing appetizer, though did not induce the melancholic buzz worthy of its name. The five spiced beef, on the other hand, thin slices of roast beef, cured with five spice powder and a sweet soy sauce drizzled over it, also served at room temperature, were addictive in a more familiar way, at least for us, than what Zio had presumed we would experience with the malantou.

Gerry immediately had his sight set on the “sliced fish swimm hot chili pepper sauce,” that was on the menu, highlighted in red to indicate that it was spicy. No one had any disagreement with his choice or of Rick’s twice sautéed pork belly.

I thought we should at least try some of the noodles at Prince Noodle House and ordered hot and spicy pork noodle soup. I added a rice dish, snow cabbage with rice cake and pork, while Zio studied the menu for one last dish.

The waiter hovered over his shoulder. “I want this,” he said, pointing to something on the menu.

The waiter bent down closer to see what Zio was pointing to.“You want crap fish?” he said.

“Huh?” Zio immediately got flustered.

“The crap fish?” the waiter said again.

Zio looked at the menu. What he was pointing to read: “spicy bean paste Buffalo crap fish.”

“Yes, I want…number 102,” Zio concurred, indicating the number adjacent to the item where the a and the r had obviously and mistakenly transposed.

First to come out was the family-sized sliced fish that, in an enormous casserole dish, was literally “swimm” in hot chili pepper sauce. A few bites brought tears to Eugene’s eyes, a sheen to Rick’s forehead, and loud honking from Gerry’s prominent, yet distinguished nose.

The noodle soup was equally spicy and the noodles, hand pulled, gelatinous in texture, lived up to its princely reputation.

Relief from the heat came with the arrival of the pork belly and the snow cabbage and rice cake. Covered with a one inch layer of fat and glazed to a burnished reddish color, the pork belly was ultra tender; the meat kept moist by its fatty coat and marinated with light soy sauce, sugar and rice wine.

Last to arrive was the whole carp. Smothered in a bean paste and topped with scallions and ginger, Zio was the first to sample it. He didn’t have much to say as he picked through the many bones. Gerry tried a few bites.

“Hmmm, crap fish has a very unique taste,” he said with a straight face.

While we polished off almost everything but the unfortunate carp, the dishes on the rotating tray on the table behind us kept piling up. We were done and they were just starting on a huge platter of lobster. Despite having completely stuffed our faces, we gawked enviously as we paraded out of the now fully booked restaurant.

Good thing we didn’t have to wait, I thought to myself as I made my way back to the parking lot where my car was parked. Once inside my car, I stared through the windshield at Prince Street. I noticed a line had formed outside of the Nan Xiang Dumpling House. Maybe the soup dumplings and noodles were better than the stuff we just experienced at Prince Noodle House, but I wasn’t going to wait to find out.


Four Four South Village Taiwanese Noodle 四四南村

How is this business handling reopening? What safety measures are they taking? Are they offering sit-down dining?

The staff wears masks. Takeout order and delivery only. There is a bottle of hand sanitizer at the table where you pickup your food or sign your credit charge. You don't go any further than the entry way just inside the door.

How is this business operating during COVID-19? Are they offering takeout, delivery, or both? Anything else to note about them right now?

Takeout and delivery. They are also offering a free bubble tea for orders over $30

38-06 Prince St Flushing, NY 11354

Frequently Asked Questions about Four Four South Village Taiwanese Noodle 四四南村

Does Four Four South Village Taiwanese Noodle 四四南村 take reservations?

Yes, you can make a reservation by picking a date, time, and party size.

Does Four Four South Village Taiwanese Noodle 四四南村 have outdoor seating?

Yes, Four Four South Village Taiwanese Noodle 四四南村 has outdoor seating.

Is Four Four South Village Taiwanese Noodle 四四南村 currently offering delivery or takeout?

Yes, Four Four South Village Taiwanese Noodle 四四南村 offers both delivery and takeout.


Prince Noodle House has undergone a transformation into Láo Chéng Dū.

“My Mom has a new place, you have to come try it,” Zhū Dà Jiě’s son told me about a week ago. “Call me, she’ll make you a few dishes to taste.” Big Sister Zhū is widely known among Flushing aficionados for making some of the best Sichuan food around. She has had a succession of small-scale food court stalls, and was most recently at a Chinese bakery. And that’s the type of set-up I expected to find on Prince Street. When I saw that her new place was a full-scale restaurant, Láo Chéng Dū, I was very excited indeed.

Zhū Dà Jiě now offers a full menu of Sichuan specialties.

When I entered the place the staff were wondering why I was outside taking photos. In a combination of Mandarin and English I made it understood that I was friend of Big Sister Zhū. I was so happy when I saw her. After following her and her fantastic food around for several years we have a connection. Lately I have come to realize that seeing her and eating her food reminds of eating homemade pasta with Big Ann, my mother’s aunt. And just like my Italian-American family Big Sister Zhū and the staff decided to kill me with kindness laying out way more than a few dishes.

Mouthwatering chicken is aptly named.

Kǒu shuǐ jī ($8), or mouth watering chicken is aptly named. It is listed on the menu with the unspectacular sounding name “poached chicken and peanut with chili sesame soy.” Rest assured it is quite spectacular and spicy.

Water-poached fish (right) sits in a fiery broth and is dusted with crush red pepper.

Shuǐ zhǔ yú piàn, or water poached fish, is exquisite.Tender filets sit in a lake of chili broth along with cabbage nad other vegetation. Just in case it’s not spicy enough the whole lot is dusted with crushed red pepper. It appears on the menu as “fish filet in fresh hot pepper” ($14). Similar preparations of eel and frog are available for $20.

Spicy mung bean salad is simultaneously refreshing and incendiary.

Chuān beǐ liáng fěn, spicy mung bean jello salad ($5), is fun to eat and refreshing. The slippery blocky noodles will prove a challenge for all but the most adept of chopstick users.

Sweet, smoky bacon with an unidentified green,a nice foil to all that fire.

“I don’t know the English name, we call it suàn cai là ròu,” the waitress said of a lovely lightly smoked bacon dish. Sweet, salty, and smoky it was a good foil to all that brash chili heat.

House special ChengDu Chicken, chicken and taro in a complex, fiery broth.

The showstopper out of all these dishes was Láo Chéng Dū shāo jī gōng, or house special ChengDu Chicken ($28). It’s a veritable cauldron of broth containing hacked up pieces of chicken, taro, and other veggies. There is also an absurd amount of dried chilies and just the right amount of palate-tingling Sichuan peppercorn. Nonetheless it is a complex soup, sour and flavored with aromatic spices in addition to the fireworks. It strikes me as a perfect dish to have in the next couple days during winter’s last gasp.


Flushing Eats

Posted by tim on August 15, 2009

A place where happy happens. Sorry about the picture - who uses pay phones anymore?!

Many of you have a go-to place in Flushing – that old familiar friend that you inevitably drop by and visit when you are in the neighborhood. For me, this is the Happy Beef Noodle House (開心牛肉麵 – kāi xīn níu ròu miàn) on Prince Street. and probably one of the first places I would introduce to anyone new to the Flushing food scene.

Happy Beef is actually much more attractive now than it was back in 2007 I believe it had suffered fire damage and had to be renovated. Back then, we used to go for the food but try and ignore the somewhat shabby interior (especially the basement, where all larger parties are sent). It now has a very tasteful, clean and cheery decor and the staff are always attentive and nice, especially the boss lady that is always there.

Since this place is about beef noodles, here are a few shots of the goods:

This is an order of the house special Beef Noodles (紅燒牛肉麵 - hóng saō níu ròu miàn) with Chinese pickled cabbage (酸菜 - suān cài) which you'll find at the table with the rest of the condiments. I'd highly recommend trying the pickled cabbage if you like sauerkraut, it goes very well with the soup broth and beef.

I'm getting hungry just looking at the beautiful thick noodles rising from the rich broth. As you can see, they don't skimp on the portions!

Good beef noodles should have thick, tender chunks of beef like this. They also do not skimp on the beef at this place. Sometimes it's hard to finish all of it (although eventually, I always find a way to!)

Besides the noodles, there are several other dishes worth mentioning:

This is 臭豆腐 (chòu dòu fǔ) literally, "stinky tofu", a fermented tofu that can be served in several ways - here it is fried and paired with another form of pickled cabbage called 泡菜 (pào cài), aka Chinese kimchi. Highly recommended for the adventurous. think of it as funky fried cheese!

Salt-fried chicken (鹽酥雞 - yán sū jī) are chunks of deep-fried chicken sprinkled with pepper, chili and fried basil. Delicious!

Happy Beef Noodle House
3810 Prince St.
Flushing, NY 11354
(718) 661-3969


The 15 Best Dumpling Spots In NYC

Have you ever been to a restaurant with dumplings on the menu and NOT ordered a plate or two for the table? Kind of impossible, right? But some are better than others, and for this epic undertaking I set out to find a few of the tastiest Chinese dumplings in town—soupy, steamed, boiled, or fried, at places both semi-fancy and decidedly not. There are a ton of dumplings out there that will fill you with nothing but regret, but these are not them. If I missed your favorite spot, please give a shout in the comments.

This stretch of lower Eldridge Street is packed with old-school Chinatown noodle shops and greasy dives, but the best one is Super Taste, which introduced this city to Lanzhou hand-pulled noodles back in 2005 and feels like it's been here a lot longer than its 14 years. Unlike most dumpling joints where pork-and-chive stuffing rule, it's the memory of Super Taste's boiled beef beauties that will summon you every time you're walking within a few blocks of the cramped, irreplaceable space.

Located at 26 Eldridge Street, just south of Canal (supertasteny.com)

The New World Mall may lack the ramshackle charm of Flushing's food court warrens of not-so-long-ago, but the large, open dining area here definitely doesn't lack for energy, nor for great things to eat. Solid choices abound, including these superb Fish Dumplings at the stall in the back left-hand corner called, handily enough, Fish Dumpling. The filling is all paste, no chunks, and the flavor is fresh and clean with little discernible filler. I put chili oil on top, and black vinegar, though these are not required to fully enjoy.

Located on the lower level of the New World Mall at 136-20 Roosevelt Avenue (718-353-4957)

Last winter the East Village got this terrific little Szechuan spot that 1) is 100% vegan, 2) has crazy psychedelic decor, and 3) serves a lot of first-rate food. No matter what you order at Spicy Moon, you should start your meal with these zingy Steamed Vegetable numbers, which pack a lot of flavor and textural intrigue into their plump packages.

Located at 328 East 6th Street, between First and Second Avenues (646-429-8471 spicymoonnyc.com)

Destination Dumplings

For about three years now, Tristan Chin-Fatt, Deon Whiskey, and the whole wild Destination Dumplings crew have been popping up all over town slinging some truly incredible flavor-bombs. Smorgasburg, Afropunk, MadSq Eats, Citi Field, Gov Ball, EZoo, NY Times Food Festival. Destination Dumpling is on it. Everything is great at this booth/truck/kiosk, but I usually splurge and get the Around the World platter, featuring Vegan Edamame, Korean Beef, Jerk Chicken, Peking Duck, Classic Pork and Chive, and whatever else they have cooking up that day. Good people, great food.

Located at Smorgasburg and whatever big event you go to next, probably (destinationdumplings.com)

The most famous of Flushing's many holes-in-the-wall, White Bear has made every Best Dumpling list we've ever seen, and with good reason: the Wontons with Hot Sauce, a.k.a "Number 6," is pretty much a perfect plate of food, a wild ride of textures (crisp, slippery, chewy) and flavors (spicy, tangy, funky) that you start craving more of the minute you're done. In fact, if you try to order anything else on the 34-item menu, whoever's working the counter will not-so-gently try to steer you a Number 6 instead. A true NYC treasure.

Located at 135-02 Roosevelt Avenue, though the entrance is actually around the corner on Prince Street (718-961-2322)

Located near the northern terminus of Sunset Park's bustling Eighth Avenue, Golden Rich is a tiny table-service restaurant with charming homespun details—a faux-wood-burned sign demands: "Always Kiss Me Goodnight"—and an appealing menu of Taiwanese classics. Yes, I know that Taiwan isn't China, but these crisp, juicy, finger-length beef creations are the best dumplings I've had in this neighborhood, and the couple working here are so likeable, that I'm making a slight exception.

Located at 4001 Eighth Avenue near 53rd Street (718-508-2993 goldenrichbrooklyn.com)

Little Tong Noodle Shop

It's always my great pleasure to eat anything Simone Tong cooks up in her stellar, ever-evolving East Village restaurant, and her upcoming expansion into the West Village, with Silver Apricot, is the opening I'm most looking forward to this season. No surprise then, that when Tong recently added this six-pack of beef potstickers surrounded by a collar of crisp-fried cheese curd to the Little Tong menu, it was as knee-buckling delicious as you can imagine such a thing would be. This place continues to be one of my favorite restaurants in the city.

Located at 177 First Avenue, at the corner of 11th Street (929-367-8664 littletong.com)

The prices are so low at this no-frills corner spot that newcomers tend to chuckle a little and whisper to each other when they're deciding what to order, like they're getting away with something. And this is after they raised all the prices a little while ago! Anyway, everything is at least decent here and usually quite a bit better than that, like this tenner of wrinkly lovelies, fat with pork and easy to devour. They're served without chili oil, in Fujianese style, but there are bottles of fake Sriracha scattered around if you must.

Located at 118 Eldridge Street, at the corner of Broome (212-625-2532 shujiaofuzhou.com)

The Cheng sisters Hannah and Marian pay tribute to their mom, Mimi, every day at this pair of semi-trendy, rock-solid dumpling shops in the East Village and Nolita. Everything is made from scratch, using longtime family recipes and high quality, thoughtfully-sourced ingredients, and it's all delicious. I always get the pan-fried version of whatever dumpling suits my mood—they do those crispy bottoms as well as anyone in town—which usually winds up being the monthly special, a collaboration between the Chengs and another local chef. This month that means Peking Duck Melt Dumplings, pictured above, but past standouts have included the Emmy Burger, the Chicken Satay, the Buffalo Chicken, and the Thanksgiving Dinner dumplings.

Located at 179 Second Avenue between 11th and 12th Streets, and 380 Broome between Mott and Mulberry (mimichengs.com)

For decades now, this narrow, Elizabeth Street restaurant has been a gathering space for locals, who come for the warm, familiar surroundings, the expansive menu of homemade-style Shanghai classics, and, in our case, what have been called the best soupy dumplings in town. These fancy-sounding Black Truffle Soup Dumplings are just like Shanghai Asian's regular porky delights, but with just the right amount of fungi on top to give it a funky kick.

Located at 14A Elizabeth Street between Canal and Bayard (212-964-5640 shanghaiasiancuisine.com)

Vegetarian Dim Sum House

Results can be somewhat mixed at this, uh, vegetarian dim sum house, but there are enough hits on the menu to warrant a visit if you're not eating meat and/or can't get a table at, say, Joe's down the block. If you go, definitely get these swollen, surprisingly punchy Spinach Dumplings, which your server will warn you are "filled with gluten" (it's just a big ball of starchy protein in there), but if your stomach can handle it, you're in for a treat.

Located at 24 Pell Street between Mott and Bowery (212-577-7176 vegetariandimsumnyc.com)

There's a long list of Chinese-food greatest hits on the menu of this popular, five-year-old restaurant in prime St. Marks party zone, and most everything will be as good as you need it to be alongside a few beers. But what makes The Bao a dumpling destination is the Kung Fu Xiao Long Bao, or soup dumplings, which are both a model of fine construction—they sag precariously when you pick them from the basket, but they do not break—and exceptionally tasty. The soup is really the key here, a slightly tangy broth that's worth savoring.

Located at 13 St. Marks Place, just east of Third Avenue (212-388-9238 thebaonewyorkcity.com)

I still remember what a revelation it was ten years ago when I first wolfed down Jason Wang's explosive Cold Skin Noodles and Spicy Cumin Lamb Burger on the sidewalk outside of that ridiculously tiny take-out shop under the Manhattan Bridge. A lot has changed since then, of course, and Xiɺn's Famous is now a legitimate chain, with 15 spots across three boroughs. But even with all the expansion and accolades, the food is still supremely satisfying, including one of my favorite dishes, the Spicy and Sour Spinach Dumplings. Yes, the zippy sauce does a lot of work here, but the bright, fluffy spinach stuffing completes the package in fine fashion.

Located in Queens, Manhattan, and Brooklyn (xianfoods.com)

Huge menu, generic decor, slightly chaotic atmosphere, tourists and locals in about equal measure. the decade-old Noodle Village is a bit of a Chinatown cliche, which, of course, is not at all a bad thing. The regular dumplings here, boiled or fried, are just ok, but the Wonton Soup is excellent, as are these Steam Crab Soup Dumplings, which hold a ton of seafood flavor in its small, tidy package. A solid go-to spot on Mott Street, especially handy if you're in charge of a pack of out-of-towners.

Located at 13 Mott Street between Mosco and Worth and in Flushing at 40-21 Main Street (noodlevillage.com)

Helen You's Dumpling Galaxy, sitting all overly-fancy in the back of the empty, sterile Arcadia Mall in Flushing, is a gem worth discovering. To get there you'll walk along the shiny mall floors as the muzak in the air envelops you, eventually landing at the fussily-decorated temple. And like her now-closed Tianjin Dumpling House, the place delivers on its eponymous dish (mostly there are 100 different varieties on the menu, some better than others) and deserves the respect and consideration of all dumpling completists.


By Jo Pratt for MailOnline
Updated: 02:41 BST, 15 March 2009

After a busy day at work or with the family, the last thing most of us feel like is spending hours preparing and cooking an evening meal.

Unless you want to live on ready-made supermarket dishes (an expensive and not always healthy option), the solution is to have a few simple recipes up your sleeve which, after a practice session or two, you can whip up in no time at all.

The beauty of these recipes is that you won't need to spend ages shopping for them either. Most of the ingredients are store-cupboard items, meaning that all you need to do is grab a few fresh extras when required.

And although all the recipes serve two, they can easily be increased to serve four or more.

I've also tried to keep the cooking part really simple - which, of course, cuts down on the washing up, leaving you more time to relax and wind down after a busy day.

Super food. super fast: The prawns in this stir-fry recipe could be replaced with chicken, beef or pork

  • 2 strips/120-150g of dried medium egg noodles
  • 2tbsp sesame oil
  • 1/2-1 red chilli, seeded and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 2-3cm piece of root ginger, peeled and finely chopped
  • 200g raw, peeled tiger prawns
  • 100g tenderstem broccoli, cut into smallish pieces
  • 1/2 red pepper, cut into strips
  • 2 handfuls of sugarsnap peas
  • 1 small courgette, cut into thin pieces
  • 1 small carrot, peeled and cut into thin pieces
  • 4 spring onions, cut into 2cm lengths
  • 3tbsp rice wine or dry sherry
  • 1 1/2tbsp dark soy sauce
  • 1 1/2tbsp runny honey
  • 1tbsp toasted sesame seeds
  1. Cook the noodles according to the packet instructions and drain. Heat 1tbsp of the sesame oil in a wok on a high setting and add the chilli, garlic and ginger. Cook for 30 seconds before adding the prawns. Stir-fry the prawns until they are pink and then remove them from the wok and keep to one side.
  2. Add the remaining 1tbsp of oil to the wok over a high heat, and add the broccoli, red pepper, sugarsnap peas, courgette, carrot and spring onion. Stir-fry for a few minutes, until the vegetables are starting to go tender but retain some crunch.
  3. Add the rice wine or sherry, soy sauce and honey. Turn the vegetables in the wok, cooking for a minute, return the prawns to the pan and add the cooked noodles. Toss around until the noodles are heated through. Scatter on the sesame seeds and serve straight away.

TOP TIP
Thin strips of chicken, beef or pork can be used as an alternative to prawns.


Best Handmade Noodles in Sydney

Although romance for my partner and I began simply and humbly in this little eatery located within the Prince Centre complex on Thomas Street in Sydney's Chinatown, ours was also forged, as they say in this part of the world, auspiciously , intensified and sated by the delightful discovery of an authentic flavoursome favourite.

Going by the no-nonsense moniker of Chinese Noodle Restaurant , customers come thick and fast for a hit of, dare I say it, the best handmade noodles in the entire Sydney metropolitan area . Like us, many are regulars amongst whom you'll find some of Sydney's most die-hard foodies.

It's a cheerful place, a perpetual hive of ordered chaos (and noise) and efficient service. Orders are taken before you're seated, and on the busiest days (Thursdays/Fridays/Saturdays), you'll find noodle lovers on parked communal benches outside impatiently awaiting and eagerly anticipating No. 1 ("Fried hand-made noodles") or, in our case, No. 4 ("Combination hand-made noodles").

The menu is uncomplicated, prominently displayed by the door alongside a Good Living article touting this small and unassuming eatery. I'm sure my partner and I have tried most of the menu items over the past decade or more (not divulging my age). Our favourite remains No. 4.

The format hasn't changed a bit over the years. Customers still get a fulfilling view of the "man" expertly kneading, shaping and cutting noodles via a window to the kitchen and the Chinese tea is still complementary. Take away and BYO are welcomed.

Chinese Noodle Restaurant is conveniently located within spitting distance to Market City (which houses Paddy's Market) and all the noise, grit and thrills of Chinatown, Darling Harbour and the CBD.

Try it on the busiest days (Thursdays/Fridays/Saturdays), these noodles seem just that much heartier and yummier amidst the madding crowd, not to mention the formica tables and fake vine leaves overhanging.


A Sichuan Makeover in Flushing

Big Sister Zhu—whose gutsy Sichuan cooking once captivated food-court crawlers in Flushing, Queens—is back in business, having graduated to a full restaurant kitchen. She’s just overhauled the formerly Shanghainese menu at Flushing’s Prince Noodle House, which kept its old English name but is now known in Chinese as Lao (Old) Chengdu, scoopG reports on Chowhound.

Double-cooked pork (pictured) is deeply flavorful, balancing porky richness and nuanced spicing, Polecat says. Kung pao chicken is delicious and notably light, scoopG writes dan dan noodles, fragrant with cardamom and other spices, don’t come swamped in chile oil like lesser versions. The voracious Joe DiStefano, who’s tracked Big Sister Zhu’s career at Edible Queens and now on his blog Chopsticks and Marrow, singles out the house special Chengdu chicken, a spicy, sour, aromatic cauldron of meat and vegetables that’ll help you weather the end of the cold season.

About a mile to the south, in Queensboro Hill’s growing Chinese enclave, it’s Shanghai season. The newish Shanghai Cuisine 33, though Cantonese owned, knows its stuff, says scoopG, who finds the xiao long bao (steamed tiny buns) juicy and thin-skinned with generous pork fillings. This place arrived in September with a pedigree—the affiliated Shanghai Asian Manor and Shanghai Asian Cuisine in Manhattan are well regarded—so not surprisingly, its version of the Shanghai standard kao fu (braised wheat gluten) is moist, not overly sweet, and the equal of those from ‘hound favorites Nan Xiang Xiao Long Bao and 456 Shanghai Cuisine, Polecat writes. Another ‘hound, diprey11, agrees that 33’s Shanghai snacks are better than most but ranks its soup buns a rung below those at Kung Fu Xiao Long Bao two blocks away. Further tasting seems in order, and Polecat’s ready. “Glad to see this little corner of Flushing starting to expand,” he says.

Prince Noodle House (Chinese characters read “Lao (Old) Chengdu”) [Flushing]
37-17A Prince Street (between 37th and 38th avenues), Flushing, Queens
718-886-5595

Shanghai Cuisine 33 [Flushing]
57-33 Main Street (between 57th Road and 58th Avenue), Flushing, Queens
718-353-5791

Kung Fu Xiao Long Bao [Flushing]
59-16 Main Street (between 59th and 60th avenues), Flushing, Queens
718-661-2882


OUR STORY

Noodlebox was born out of a small food cart in Victoria BC's Chinatown in 2001. Our unique style of Southeast Asian street food became so popular that people were willing to wait hours in the rain to get their fill. Now 20 years later, with over 20+ locations we continue to delivery on our mission of Real Food, Made Fresh, With Fire.

REAL FOOD, MADE FRESH, WITH FIRE

REAL FOOD We believe that real food is at the heart of great food. That’s why our Kitchens use non GMO veggies, premium proteins that are ethically raised, sauces without preservatives, and we never add MSG. Our restaurants take daily deliveries of fresh vegetables and meats. Why? Simple, because it tastes better and it’s better for you.

MADE FRESH We prepare each dish fresh, by hand, when ordered. This allows us to deliver a customized dish made just the way you like it. This level of customization ensures we can best support allergy and dietary concerns / preferences.

WITH FIRE We embrace the 2000 year old tradition of wok cooking with fire. The intense heat cooks fast and helps enhance the total nutritional value of all ingredients. We also keep our kitchens open so all our guests can enjoy the flame and experience the energy and passion going into the food we’re making.


Meghan Markle's Favorite Restaurant Is Not At All What You'd Expect

If you're looking to catch Meghan Markle at her all-time favorite restaurant, don't expect to find her at Cheesecake Factory or even a famously renowned spot, like Noma or the Netflix-famous Sukiyabashi Jiro. It's nowhere near Toronto, where the actress films Suits, nor is it in jolly old London, where boyfriend Prince Harry lives. You'll have to hop on a flight to Thailand, actually.

She's obsessed with Chote Chitr, a restaurant about 20 minutes outside of Bangkok. "It's got about six tables. There's no Michelin star &mdash it's not fancy," she told us during a 2016 interview while promoting her former lifestyle site, The Tig. These details didn't make the original story, but we thought they were too good not to share. "I took one bite of pad thai and said, 'Oh my god, what have I been eating all my life? This is what pad thai's supposed to taste like?' It shifts the way you look at meals."

There's nothing pretentious about the spot, which is one reason Markle loves it. The focus is entirely on the food, served in the same traditional style it's been made for decades. "A dish you may have tasted in another Bangkok restaurant or even abroad will reveal itself in a new way here," writes one website devoted to the restaurant. "For example, the crispy noodle dish called mee krawp in Thai has become an international favorite, but these days it is very rarely made in a way that a Thai of 50 years ago would recognize. Chote Chitr's version hews close to history, however, by garnishing the dish with the rind of the wonderfully fragrant but hard-to-find local citus, som saa."

Markle's a huge fan of the pad thai, though reviewers online also recommend the red curry &mdash "fantastic, with complex, balanced flavors" wrote TripAdvisor user inhopebelieve &mdash and the Yum-Hua Plee, also known as the Spicy Banana Flower Salad. It's made using shredded banana flowers, toasted dried chili peppers, fried shallots, coconut cream, shrimp, chicken, and black sesame seeds, according to the website, and has a slightly tangy, vinegary finish.

At home in the U.S., Markle's more likely to indulge in her two vices &mdash French fries and wine &mdash though she's also a big fan of Mexican and Italian food. "I love California-style Mexican food, like fish tacos and really good nachos, or posole. Those flavors I gravitate to," she told us last year. "But if I were choosing my last meal, as in my last day on the planet, it'd be a massive plate of pasta with a gorgeous ragu and a noodle you can twirl, like pappardelle, with some crushed red pepper and cheese."

As much as the star loves carbs, day-to-day, she's much more disciplined. Check out our original feature on Markle to see what she eats while filming Suits, the one food that's transformed her diet, and her insane hack for grilling the best steak you've ever tasted.

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