A Seoulful Lunch

March 2, 2009

by Veronica Chan

Every month or so I hop onto the 7 train and make my pilgrimage to Flushing, Queens.  A standard trip to Flushing includes a trim at my usual Asian salon (where they pump up uncensored hip-hop beats and Cantonese pop ballads) followed by dim sum lunch at the restaurant next door.

Beyond what is immediately surrounding the subway station is entirely foreign to me.  Once past the six block radius around the subway station, the density of Chinese storefronts gets substantially sparse, eventually disappearing altogether and splitting off into various ethnic enclaves.

Deep into Korean territory in Flushing, I went to see the filming of a segment for one of my favorite TV shows, No Reservations with Anthony Bourdain.  While driving further away from familiarity, the urban landscape changes significantly, as signs that were once all in Chinese begin to be outnumbered by those in Korean.  The short segment that was being filmed is for a future episode featuring the outer boroughs of New York.  Accompanying Anthony, as his guide to the Korean cuisine of Flushing, is David Chang of Momofuku, who is fittingly Korean American.

Our final destination was Sik Gaek.  The Korean restaurant’s interior cleverly mimics the streets of Seoul, furnished with corrugated metal roofs, street lights, a flashing traffic light, and cleavage bearing posters advertising a popular brand of soju (Korean hard liquor).

Sik Gaek Interior

Sik Gaek Interior 2

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Extra, Extra – Read All About It!

October 14, 2008

By Wendy Chan

In the world of good eats, being named best chef by the James Beard Foundation, or awarded a Michelin Star, is like a significant validation – comparable to winning an Oscar in the world of acting. It is a lot more than a feather on your cap. As the executive chef, you are being put in a different league, to be ranked among the culinary gods or goddesses. It is also one that makes your peers envious, and could catapult you to a different stratosphere with unlimited opportunities for your career.

Therefore, we at New Asian Cuisine, as passionate promoters of Asian food and chefs who make good Asian foods happen and available, are extremely happy to learn how David Chang has been awarded not one, but TWO Michelin stars.

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