As an unabashed Malaysian evangelist, I showed up early for yesterday's one-day Malaysian Noodle Festival. Seven Malaysian or otherwise Southeast Asian restaurants from New York (and one from New Haven) each served a noodle dish or two from their colorful tents. (Oppressively muggy heat, the threat of rain, and crowds squeezing around outdoor tables helped it feel about as close to Kuala Lumpur as the Meatpacking District could get. All we needed was a Tiger.)
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I'm just back from eight days eating my way through Malaysia—Penang, Melaka, and Kuala Lumpur—and on the plane home, I sat next to a New York-living, Malaysia-born woman who told me I had to try "this Malaysian restaurant on the Bowery. Well, not really
on the Bowery. Down an alley or something? Anyway, it's legit."
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What dessert contains shaved ice, green jelly cubelets, red beans, fruity syrup, condensed milk, and canned corn? Singapore ice from New Malaysia in Chinatown. Fluffy, finely shaved ice is piled on top of a dish of jelly bits, sweet...
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