Category Archives: New York City

Ten Places to Taste Hong Kong in North America

It was 5 years ago this weekend that my mom passed away. While there were a number of delicious foods and restaurants she introduced my siblings and me to, the one that stood out the most in our memories were the cha chaan tengs (茶餐廳), also known as a Hong Kong style cafes. In fact, to this day my brother wistfully remembers the times and food we had at a now-closed cha chaan teng near the college he attended. So while I love all the dim sum, Korean BBQ, and pho we had, our meals at cha chaan tengs are what I miss the most.

And arguably, I think it’s the best type of restaurant to experience the culture and food of Hong Kong. Sure, dim sum is delicious, seafood palaces are sumptuous, and Cantonese BBQ purveyors deliver morsels of lip-smacking goodness, but nothing represents the East meets West, fast paced lifestyle that is quintessentially Hong Kong like a cha chaan teng.

After all, cha chaan tengs are essentially Hong Kong’s version of a diner, and honestly what is a more quintessential American restaurant than a diner? Like a diner, cha chaan tengs may not have the best food, but the food is reliable and comfortable. And of course, they are ubiquitous in Hong Kong. A block could have a few cha chaan tengs, all doing brisk business with lines waiting for a seat.

Thus, here’s a guide to ten decent cha chaan tengs where you can sip a good cup of Hong Kong style milk tea, eat a steak with black pepper sauce and rice, and take a bite of a pineapple bun across North America (restaurants sorted by metro area by state/province. There are other metros with decent cha chaan tengs, this is just a selection):

Vancouver/Richmond, BC

Cafe Gloucester (3338 Cambie St, Vancouver) – Not the most glamorous cha chaan teng (though most are rarely glamorous), but they serve reasonably good takes on classic Hong Kong diner dishes with larger portions and reasonable prices. I loved their Hong Kong style Russian borscht in particular.

Silver Tower Cafe Restaurant (100-8500 Alexandra Road, Richmond) – There are a few cha chaan tengs in this couple block stretch of Alexandra Road in Richmond alone, but I find Silver Tower Cafe to be one of the better ones. Whether you want steak on top of a bed of french fries and peas or a bowl of beef brisket noodle soup, they have it all and almost everything I’ve had there in the couple times I’ve been have been very satisfying. Best of all for a traveler, it’s just relatively short walk from the Landsdowne Canada Line station.

Los Angeles, CA (inc. the San Gabriel Valley and Orange County)

JJ Cafe (447 Garvey Ave, Monterey Park) – One of the first popular cha chaan tengs in the San Gabriel Valley, JJ Cafe has been dishing out solid, if not spectacular food for a couple decades. The baked pork chop dishes and milk tea here are fairly representative of the east-west fusion you would find back in Hong Kong.

Tasty Garden 2

Tasty Garden (288 W Valley Blvd, Alhambra; also in Irvine, Monterey Park, and Westminster) – This mini chain in SoCal executes almost all its dishes well. I prefer the Alhambra location for excellent execution of the Cantonese comfort dishes on the menu in addition to excellent Hong Kong milk tea and egg waffles done right (unlike at some other branches).

San Francisco Bay Area, CA

Cooking Papa 1

Dumpling and wonton noodle soup at Cooking Papa

Cooking Papa (949A Edgewater Blvd, Foster City; also in Mountain View and Santa Clara) – Not a true cha chaan teng as they do not have the ubiquitous Hong Kong style western food that’s endemic and definitive of a cha chaan teng, but they do a solid serving of classic Cantonese food with pretty decent milk tea. Foster City used to be the standard to beat, but I’ve had better food at their Santa Clara location more recently.

Hong Kong Chef (46356 Warm Springs Blvd in Fremont) – I came here on a whim during the first day of service at the Warm Springs/South Fremont station and it didn’t disappoint. I really liked their preserved meat claypot rice dish as well as their various stir-fried vegetables including Chinese broccoli and tong choy.

Kowloon Tong Dessert Cafe (393 7th Ave, San Francisco) – Some of the best milk tea and egg waffles I’ve had in the Bay Area have been at this tucked in restaurant on 7th Ave in the Richmond neighborhood of San Francisco. While their entree plates are fairly mediocre (which you can tell by their name), their snacks and desserts are pretty good, including their curry fishballs that definitely tasted like home.

Hong Kong Style Milk Tea at Shooting Star Cafe

Hong Kong Style Milk Tea at Shooting Star Cafe

Shooting Star Cafe (1022 Webster St, Oakland) – Glitzy decor and modern-ish furnishings set this cha chaan teng apart from most others. But this restaurant isn’t just about the looks. I find it has the best milk tea I have tasted in the Bay Area and they shine very bright in their desserts, including their egg waffles. Their savory food leaves a little more to be desired but there are some gems there too, including their Hainanese Chicken Rice, Wonton Noodle Soup, and Black Pepper Short Ribs.

New York, NY

Cha Chan Tang (45 Mott St, New York) – Their menu sides more with the instant ramen, sandwiches, and macaroni soups that are popular in Hong Kong and they do them fairly well. Those are not my favorite cha chaan teng dishes, but it definitely gives you another side of Hong Kong cuisine where they make “western” foods uniquely their own.

Toronto, ON

Phoenix Restaurant (7155 Woodbine Ave., Markham; also on McCowan in Markham, Scarborough, and Thorhill) – This place excels the most at baked rice dishes, Hainanese Chicken Rice, and their Hong Kong style twist on Southeast Asian food, but other dishes seem to be solid as well. 

Of course, most of these cha chaan tengs also have “authentically” Hong Kong style service, where turning tables is of the upmost importance. So sit down, look at the menu quickly (yes, even with all the options!), order, and eat. If you need something, just wave your hands. Yes, this perfunctory service is part of the ambience. It’s not necessarily rude, just ruthlessly efficient and an integral part of Hong Kong’s go-go-go culture.

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Tim Ho Wan, New York City

Tim Ho Wan
85 4th Ave
New York, NY 10003

Tim Ho Wan is known as the cheapest Michelin starred restaurant in the world with two of its locations in Hong Kong consistently maintaining a 1 Michelin star rating. With that kind of reputation, the news of their expansion into the US, with its first location in New York City, created all sorts of buzz. When Tim Ho Wan finally opened late last year, wait times were 3.5 hours long for a table, on par with the equally long lines whenever a Din Tai Fung opens a location in the US.

Despite the wait, I wanted to make sure I stopped at Tim Ho Wan when I went on my Spring trip to New York City. Primarily it was to see how the US location compared to the ones in Hong Kong. However, given that one of my cousin’s has never been to Hong Kong, I wanted to give him a taste of dim sum “directly” from our parents’ birthplace.

One of my cousins (that had been to Hong Kong, but apparently had never been to a Tim Ho Wan) and I went to line up at Tim Ho Wan at about 12PM on a Saturday. When we arrived we put down my name, cell phone number, and a request for a table of 4. The host alerted us that the wait would be 2.5 hours. Given our lack of caffeination we decided to wait part of that time out at the City of Saints coffee shop next door. Afterward, we walked around the East Village and eventually went into the Strand, where I received a text that our table was ready. With that text, we ended up only waiting a little less than 2 hours.

We rushed back to Tim Ho Wan and promptly got seated after our other cousin and the person’s he’s dating arrived. Being the person that I am, I quickly took the reins in order while soliciting some suggestions from my cousins. We ended up ordering the following 9 items (about 1/3 of their whole menu):

Baked BBQ Pork Buns at Tim Ho Wan NYC

Baked BBQ Pork Buns at Tim Ho Wan NYC

  • Baked BBQ Pork Buns 酥皮焗叉燒包 – They were about as heavenly as the Hong Kong versions with a nice baked custard bun on the outside with a juicy bbq pork filling on the inside. They are smaller than the Hong Kong versions and a little less crispy, so they aren’t quite as good. But even those small quibbles don’t even diminish the fact that they are the best bbq pork buns in North America, hands down.
  • Pan Fried Turnip Cake 香煎臘味蘿蔔糕 – Fairly well done with solid portions of shredded daikon. However, like most places I feel as if they didn’t fry it enough on the outside to create a truly crispy outside to balance the soft and mushy middle.
Steamed Shrimp Dumpling at Tim Ho Wan New York City

Steamed Shrimp Dumpling at Tim Ho Wan New York City

  • Steamed Shrimp Dumplings (Har Gow) 晶瑩鮮蝦餃 – I love, love, LOVE that Tim Ho Wan sticks to the way Hong Kong dim sum places make shrimp dumplings instead of the overstuffed mess that plagues North American har gows. The shrimp filling was perfectly portioned with fresh shrimp that had a nice snap. The dumpling skin was great too, perfectly dextrous, but thin and tearing apart only when I bit into the dumpling. I do wish they had added a little salt and pepper to the shrimp to enhance the flavor, but it was perfectly good as is.
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Steamed Pork Dumplings with Shrimp at Tim Ho Wan New York City

  • Steamed Pork Dumplings with Shrimp (Siu Mai) 鮮蝦燒賣皇 – The sui mai was pretty good with juicy pork meat and shrimp that was cooked just right and not too big to become a bit hard to eat. That said, while these were solid, there wasn’t anything extraordinary about them.
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Blanched Lettuce and Pan Fried Turnip Cake at Tim Ho Wan NYC

  • Blanched Lettuce 白灼生菜 – Speaking of nothing extraordinary, we ordered the blanched lettuce solely because it was a vegetable option. While I generally love that Tim Ho Wan sticks to Hong Kong’s dim sum conventions, one thing that I dislike is the modern Hong Kong dim sum trend of serving lettuce as their only vegetable option. The lettuce and soy sauce were fine, but nothing particularly exciting.
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Steamed Rice Rolls with Shrimp and Chinese Chives at Tim Ho Wan NYC

  • Steamed Rice Rolls with Shrimp and Chinese Chives 韮黃鮮蝦腸 – On the other hand, the steamed rice rolls were definitely one of the better rice rolls I have had in the US. The shrimp was fresh, the chives provided a nice crunch and flavor, and the rice noodle rolls were steamed and rolled perfectly. Best of all, they poured just enough of the light soy sauce to round out the flavor but not too much that the flavor of everything else was drowned out.
  • Congee with Pork and Preserved Egg 金銀蛋瘦肉粥 – The congee was solid, with a nice balance of rice and broth (in contrast to other places where too much rice or too much broth makes the texture and flavor unappealing). The fried wonton strips gave a nice crispy texture and the preserved eggs were great. While I did get pork flavor from the broth, I didn’t remember eating much of the actual shredded pork.
  • Sticky Rice in Lotus Leaf 古法糯米雞 – While we got this dish first, the rapid succession of the other dishes meant that we didn’t really eat this until later. The sticky rice was great and filled with the usual chicken, Chinese sausage, and mushrooms. It was definitely a nice filler.
  • French Toast with Custard Tim Ho Wan Style 奶皇西多士 – To be perfectly honest, I really don’t get what’s all the rage with Hong Kong style french toast. I mean, its tasty but just not amazing to me. Similarly, the french toast was a nice dessert, but not too memorable.

All in all, Tim Ho Wan in the USA is close to, but not quite, the level of quality of the Hong Kong locations. Because of that, Tim Ho Wan is easily the best dim sum in New York. And at a total of about $17 per person, including tax and tip, it was surprisingly affordable given the amount of food we had. Who doesn’t love quality dim sum and wallet friendly prices?

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Shaanxi in New York City

After a whirlwind trip to New York City, Vancouver, and Hong Kong, I am back to blogging. Of course, with so many tasty things during my trip, it was difficult to know where to start or how to organize these blog posts. However, I’ll start chronologically with my brief, but exciting trip to the concrete jungle where dreams are made of.

Given that most of my Vancouver and Hong Kong meals where likely to be very Cantonese focused,  decided that New York City was my chance to explore a different regional cuisine of China. Arguably the most famous non-Cantonese Chinese cuisine of New York City is Shaanxi cuisine, thanks to the popularity of Xi’an Famous Foods. However, given that I have been fascinated about Biáng.svgBiáng.svg麵 I decided to have a dinner with my cousin at Biang! to eat their eponymous noodles.

157 Second Avenue
New York, NY 10003

Biang has all the trappings of being a trendy restaurant in the East Village. Located on a hip section of 2nd Ave it has a very minimalist decor scheme, complete with dark wood tables and short dark wood chairs. This trendy minimalism gives way to the menu too, not so much in the amount of choices (there are a few dozen options to choose from) but by absolute refusal to do any substitutions or alterations, however minimal. None of these detracted very much from the main focus, the food. My cousin and I decided to order the following:

Baby Bok Choy and Lamb Skewers at Biang!

Baby Bok Choy and Lamb Skewers at Biang!

  • Baby Bok Choy Skewers (上海菜苗) – Part of the spicy and tingly boiled skewers (麻辣涮串), these were essentially a triplet of 3 skewers each with 3 tiny marinated baby bok choy pieces. The sesame paste and garlic chili oil gave the otherwise bland baby bok choy a nice kick of umami and spice, though also a bit pricey at $5.50.
  • Lamb Skewers (羊肉) – Part of the spicy cumin barbecued skewers (孜然烤串), they were marinated with a perfect amount of cumin and other spices. There was a hearty amount of lamb too, making up for what seemed the be a paltry amount of bok choy on the other skewers. My one qualm was that the skewers were a little overcooked, but only to the point of being a little too chewy instead of super tough.
Liang Pi at Biang!

Liang Pi at Biang!

  • Liang Pi “Cold Skin” Noodles (凉皮) – Next came the liang pi, which had perfectly cooked chewy noodles dressed in a decent, but not overwhelming, amount of chili oil, soy sauce, and vinegar. The taste was pretty balanced, not being too oily, too spicy, or too sour. The seitan slices were nice and fresh too, making this dish quite wonderful.
Hot Oiled Seared Biang Biang Noodles at Biang!

Hot Oiled Seared Biang Biang Noodles at Biang!

  • Hot-Oiled Seared Biang Biang Noodles (油泼辣子Biáng.svgBiáng.svg面) – Since I couldn’t get the cocubine’s chicken to the side, I opted for the more traditional hot-oiled seared Biang Biang noodles. Unlike the ones at Famous Bao, you could tell that these noodles were legitimately made in-house. The noodles were long, very stretchy, wide, and fresh. It seemed that there was perhaps only 3 strands of very long noodles in the bowl. The sauce was also very flavorful with a nice amount of chili oil that didn’t overpower. I liked the overall simplicity of the dish, although I felt the portions were a bit small for the price.
Spicy and Sour Three Treasure Dumplings at Biang!

Spicy and Sour Three Treasure Dumplings at Biang!

  • Spicy & Sour Three Treasures Dumpling (酸辣三鲜水饺) – The original four items were not enough for our extremely hungry table of two, so we added these dumplings. The dumplings, as typical as they are in Northern China, were made of thick skins so they were definitely a bit chewy. Aside from that, the filling was hearty with shrimp and pork, though some had more chive flavor than others. Overall they were nice to sate our appetite, but I felt they weren’t anything special, but that might be due to my bias toward the thinner dumplings of Southern China.

All in all the food at Biang was pretty good, if a bit pricey for the fairly small portion sizes. Almost all the items were executed fairly well and were definitely very fresh. It’s just a shame that the noodle bowls are a bit small. However, I suppose they also have to pay for the upscale decor and higher rent on 2nd Avenue, so there’s not much you can do to make prices more budget conscious.

Xi’an Famous Foods
81 St. Mark’s Place
New York, NY 10003

Afterwards, my cousin and I decided we had a little more room in our stomach so we walked a few blocks south to take a taste of Xi’an Famous Foods. Unlike the modern, yuppified Biang, Xi’an Famous Foods’ East Village location was a brighter, cleaner version of its original Flushing location. The decor and space is very small and bare bones, mainly because the business is more reliant on quick service rather than a more upscale experience.

Liang Pi at Xi'an Famous Foods

Liang Pi at Xi’an Famous Foods

We decided to order the famous Liang Pi to compare Xi’an Famous Foods’ version to Biang’s. The Liang Pi came out very quickly and we took a bite of it almost immediately exiting the store. The noodles here were a little chewier than at Biang’s and definitely a bit more oily. The seitan also was a little chewier and seemed a little less fresh. However, the dish was very good overall even if it might not be to the quality that was found at Biang. At $6.00, though, the Liang Pi here was cheaper with bigger portions. I ultimately decided that while Biang’s version was superior, the quality differential didn’t match a 20% increase in cost.

Interestingly enough, when I sat down to write this article I noticed that Biang is a spin-off/concept store for Xi’an Famous Foods. In that sense, I do appreciate their attempt at having a more upscale sit down restaurant, especially given that the food is pretty good. However, I do wish that the portions were bigger or the prices were a little cheaper. Despite that, I do think Biang is a good restaurant that people should at least have one meal in. After all, its still relatively uncommon to find Shaanxi food in America, much less a place that attempts to execute such a wide variety of dishes at levels above street food/food court stalls.

Nyonya, New York City

199 Grand Street
New York, NY 10013

My trips to Washington, DC and New York city are always a chance to reconnect with friends, both close friends and friends who I haven’t seen in a really long time. This past trip was no different and gave me the opportunity to reconnect with my godsister (my mother was her godmother). Since she had lived in Singapore for a few years growing up, we decided to try out a Malaysian/Singaporean restaurant called Nyonya in Lower Manhattan.

We arrived around 7:45PM on a Monday night and got one of the few 2 seaters left open in the restaurant. After being seated we took a little while to browse through the dozens of selections on the menu, each looking more delectable than the last. However, we decided to order a few entrees and a few appetizers to share:

Roti Canai at Nyonya

Roti Canai at Nyonya

  • Roti Canai – This was my first time having this dish, and I instantly saw why Malaysians love to have this for breakfast. The light, airy roti matches perfectly with the curry sauce. The delicious, but not super heavy, dish was a good way to start off a meal, if not the entire day.
Beef Satay at Nyonya

Beef Satay at Nyonya

  • Beef Satay – The satay sauce was nice and had none of the gloopy high fructuse corn syrup taste you find in some of the cheaper satay sauces on the shelves. That said, the beef skewers were a little tough and probably too well done. It could have used a light marinade or a little less time in the heat.t said
Hainanese Chicken with Rice at Nyonya

Hainanese Chicken with Rice at Nyonya

  • Hainanese Chicken with Rice – The chicken was good, the dipping sauces were decent, but we both agreed that the rice wasn’t quite pulling its weight. While we might have tasted hints of chicken fat or stock, there definitely was not enough rendered juice, which is one of the signature parts of the dish. That said, the chicken was really tender and not too salty helping to make the dish decent, if not spectacular.
  • Chow Kueh Teow – This was a pretty solid version of the stir fried seafood noodle dish. We loved how the dish had a good “wok hei” (freshly woked aroma), fresh seafood, and a decent amount of sauce with a little kick of spice.

All in all, we really liked the restaurant. While the flavors of some of the dishes weren’t quite what we were hoping for, it gave both of us a nice satisfying bite of a cuisine that I believe is still too hard to find in the United States. There were a lot more items I wanted to try from the menu, however. This includes their Nasi Lemak and Assam Laksa. Of course, this just means I need to take more frequent trips to New York City to try it all out. Something which I absolutely do not oppose.

Food Adventures in Flushing

Unisphere at Flushing Meadows - Corona Park

Unisphere at Flushing Meadows – Corona Park

As some of my friends know, I like to go to New York during the Labor Day weekend to see the US Open, if possible. It’s an annual affair I started when I lived in Washington, DC and have hopefully resumed again now that I make a little bit more money and flights to New York are more abundant from the Bay Area than Albuquerque. The trips not only give me the chance to see top notch tennis matches, but also the opportunity to visit friends, see family, and, of course, eat good food. It doesn’t hurt that the US Open grounds are literally next to Flushing, the biggest are arguably the best Chinese community in all the five boroughs.

This trip two of my cousins wanted to do some exploring in Flushing, which ended up working perfectly. Below are a few places we went on our day as foodies in Flushing.

Fu Run
40-09 Prince St.
Queens, NY 11354

Our first stop of the day was Fu Run, a restaurant specializing in the cuisine of Dongbei, or northeastern China, formerly known as Manchuria. I never had Dongbei cuisine before and this place is consistently recommended from virtually every dining guide of Manchurian cuisine in Flushing. Dongbei cuisine, being part of the interior north and subject to drastically different climate than Hong Kong or Shanghai, tends to have dishes that are more lamb or beef based and use starches that are thicker. Given the different profile of food, I was excited to dig in when we finally got our dishes.

Country Style Grass Jelly Sheets at Fu Run

Country Style Grass Jelly Sheets at Fu Run

  • Country Style Green Bean Jelly Sheet – The server mixed the ingredients well, allowing the green bean jelly sheets to soak up the flavors of the sauce, cucumbers, cilantro, and other ingredients without losing their chew. It was a light, but good appetizer to start off the meal.
  • Sauteed Chinese Watercress With Garlic – While I generally prefer Chinese watercress to be chopped in longer sections (coming from my Cantonese roots), these were seasoned well. It was just enough garlic for a good amount of flavor, but not enough to be too overpowering.
Muslim Lamb Chops at Fu Run

Muslim Lamb Chops at Fu Run

  • Muslim Lamb Chops – If you have read any reviews of this place, their major claim to fame are these excellent lamb chops. The meat was succulent and nicely infused with the cumin and other spices. The spices themselves gave a very nice kick of spice without being too overpowering like a Sichuan peppercorn. All three of us really loved this dish.

Knowing that we had more of the day to chomp on other tasty morsels, we limited ourselves to three dishes. However, I would have loved to try the sweet potatoes, taro, and apple dessert to taste a truly Dongbei style of hard caramelized sweet treats. Of course, this just means I need to come out to New York and eat here again.

Corner 28 – 四菜一湯北京鴨
137-28 40th Rd
Queens, NY 11354

After lunch, my cousins and I spent a lovely afternoon at the Queens Museum. If you haven’t been, it is fantastic. While their famed panorama of the city was definitely marvelous, if you are ever at the museum this year I also encourage a tour of the World’s Fair design posters now on display.

Peking Duck Buns at Corner 28

Peking Duck Buns at Corner 28

Winding down the afternoon we walked back to Flushing, hungry for some snacks. The first pit stop we made was the Corner 28 for their famed Peking Duck bun stall. Corner 28, like a few other places in Flushing, is a space of a few food stall vendors cramed into the retail square footage of a small restaurant. While the place was not big, it did take us a while to spot the Peking duck buns. Tucked furthest in the back is the 四菜一湯北京鴨 stall (literally translated 4 dishes, 1 soup, Peking duck). We paid $5 for 6 buns and grabbed a bite of them on the curb. The Peking duck buns were made Cantonese style (with mantou buns) and pretty delicious. The duck could have been a little crispier, but for less than $1 a piece, I was not quibbling such details of quality.

We weren’t quite ready for dinner still so we wandered down Main Street and grabbed some curry fish balls. Like many stands and stalls in Hong Kong, there was little to no signage of the place. However, the balls were pretty good and had just a mild coating of curry, reminiscent of what my mom used to make.

New World Mall Food Court
136-20 Roosevelt Ave
Queens, NY 11354

Finishing the curry fish balls, we decided to wander some more. After taking a look at some tantalizing fresh fruits and vegetables, we did some grocery shopping. That turned out to be a fantastic activity because we learned what food traditions were more particular of our immediate family versus our extended family. It was during that time I learned my dad’s fondness for canned sardines or fried mud carp came from a family tradition of eating them while riding out hurricanes in their apartment.

Braised Pork Rice at 小圓環

Braised Pork Rice at 小圓環

Upon checking out of the supermarket we were ready for dinner. As we were right at the New World Mall, we decided to go to the New World Mall food court. Now, the New World Mall food court is no ordinary American mall food court where you find a selection of 8 or so food stalls hawking the same generic chains you would find at any other mall. Instead, there are over 25 different stalls, most of them small mom and pops, serving food from nearly every major culinary region of China. It’s busy and mesmerizing, like any food court you would see in Hong Kong.

I walked around the food court a couple times to figure out what I wanted to eat. In the end I chose 小圓環, a Taiwanese stall that seemed to have good food at bargain prices. I ordered their Box Entree with braised pork for $5.85+tax. I also wanted to order some 割包 (braised pork belly buns) but they were unfortunately sold out. Regardless, the braised pork rice was pretty good, up there with some of the best versions I’ve had at least in Irvine. I also got some boba milk tea from Tea Twitter, which was pretty sweet and refreshing and a nice change from all the Hong Kong style milk tea I usually order back in the Bay Area


All in all, I love exploring big food neighborhoods like Flushing that give you a little bit of culture and tasty food everywhere you stumble. While I have been to Flushing before, the experience was enhanced with my cousins also walking side by side, learning the similarity and differences of how we grew up. Of course, I still have more food adventures waiting for me next year when I return to Flushing (and Flushing Meadows) for the US Open. You could probably eat at a new place everyday in Flushing and still would only make a small dent in the cornucopia of restaurants in the community.