Snowdays 72-24 Austin Street, 34, snowdaysnyc. Memories of Shanghai 68-60 Austin Street, No. “But if I open this restaurant with my family, we face a wide road ahead.” If You Go Sugar Story Prince Tea House () Tea, Desserts, Coffee Shop Sushi Village () Japanese, Sushi, Desserts Paris Baguette () Bakery, Coffee Shop, Desserts.
“If I work for other people, my role is narrow," she said. The gentle rent - and proximity to Public School 101Q, where her three children go to school - didn’t hurt. But this is a chance for our family to do something for ourselves.”Įlsa Zhang was drawn to Memories of Shanghai’s space in part because the previous tenant, a teriyaki restaurant, had a long residence there. “My father has been making dim sum for a long time,” she said, “and he’s set up a lot of restaurants for success. His wife, Xiumei Zhang, runs the tiny dining room, and his daughter, Elsa, assists with operations. Zhang’s son-in-law, Aaron Zhao, works beside him in the kitchen. The preparation is more involved, with marinades and sauces specific to each dish.” When a space opened up near his condominium, he and his childhood friend Jim Nguyen took a leap of faith.Īt Memories of Shanghai, the Zhang family is also taking a leap. “Chinese food in New York is getting better every year,” he said, “and migration has done great things for Sichuan food. Kong’s aunt Fu Yafen owns the Michelin-starred restaurant Fu He Hui in Shanghai, and his father, Tsun Kong, trained in Shanghai before moving to the United States and opening restaurants in New York and New Jersey.ĭavid Kong is a jeweler by training, but after living in Forest Hills for nearly 30 years, he was frustrated by the lack of quality Chinese cooking nearby.
Yan, 40, pushes these boundaries at the direction of David Kong, 46, the Bund’s manager and co-owner. The moral of the story is simple: if you want to make a guy go nuts. He also makes superlative versions of classics like softball-size lion’s head meatballs, tender as spoonbread, and lacquered Peking duck that holds its own against the much-praised versions at Hakkasan New York and Wu’s Wonton King in Manhattan. Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over. Yan marinates a hulking one in vinegar and black pepper, steams it until the bones wiggle, then deep-fries it to a shattering crisp. Pork hocks are typically braised in Shanghainese kitchens, but Mr.
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