Archive | September 2012

Nyonya Ba-zhang

Ba-chang is Hokkien for meat dumpling. And in my books, the best ones are made by the Nyonyas. The Nyonya (and Baba) or the Peranakan Chinese people descended from 15th and 16th century Chinese immigrants who eventually settled in the Malaysian/Indonesian shores. And fortunately for me, a lot of them call the state of Melaka home, which is a 35-40 minute drive from my parents’ house.

This lady, which we will call the Ba-zhang Auntie, works out of her home in Bukit Serindit. I might have some trouble finding her house again, but my dad might be able to direct you…

The Ba-zhang Auntie fetching the precious ba-zhangs for us

How it works: You call ahead and tell her how many you want and when you will pick them up, and she will tell you if there is any left. It’s best to call earlier than later of course, since she only makes a certain number of the dumplings a day, considering how laborious of a process it is to make them.

The glorious Nyonya ba-zhang

My aunt who lives in Melaka did mention that it isn’t as good as some of the ones she has had before, but hey, this seemed pretty good to me. RM3.50 a piece, given its size, I could technically eat 3 in one sitting…


Bunga Raya Char Siu Rice

What is Char Siu, you might ask? What is Char Siu???? You may not ask!! It is only one of the most awesome Cantonese barbecued pork. Now, you might encounter several versions of this. The Chinese (from China) make them, the Chinese (from Hong Kong) make them, and the people who make them best are the Chinese from Malaysia.

Glorious Char Siu

One particular family from the city of Melaka has been making char siu for decades. My mum recalls walking to their stall and buying it from the same man that still sells it now, and she says it still tastes the same from so many years ago!

Located at the Medan Selera Bunga Raya on Jalan Bunga Raya, if you come after 1pm, there most likely will not be a crowd.

Mile End Sandwich

(Spoiler alert: This post will be the last of NY for a while before I take you on a whirlwind tour of Malaysian goodness)

Sandwiches. I don’t know about you but they just sound boring to me. Slices of meat between two pieces of dry bread with maybe some mayo or mustard or ketchup and few obligatory pieces of cheese and lettuce. Fine, maybe I’m exaggerating it a little, but I have never been a fan of sandwiches because I find them un-interesting and not worth the calories ingested. Until of course, I found Mile End Sandwich.

They call themselves a Jewish deli, but in my mind, they are more than that. They are the purveyor of well crafted sandwiches, jewish or otherwise. Heck, they even serve POUTINE!

I’ve only tried 4-5 items from their menu, but I have to say that my favorite is the breakfast burger, served with veal sausage patty, apple butter, maple syrup on an english muffin and topped with an over easy egg. Absolutely divine. I had egg yolk dripping all over my fingers by the time I was done with the burger.

The Breakfast Burger

Other items you should try:

Smoked Meat Sandwich

Smoked Meat: The brisket is incredibly moist. Just like it would be at 2nd Ave Deli. I’m not a fan of rye bread, since it can get dry at times.

Chopped Liver Sandwich

Chopped Liver: Not very livery, if you were worried about that. The garnish makes it a little hard to eat, everything falls apart whichever way you try to shove it into your mouth. But it is delicious nonetheless.

Beef on Weck Sandwich

The weck roll is on the salty side, but it’s soft and very tasty. The mustard does give a kick to the sandwich, but also renders the roll a little soggy if you don’t eat it fast. The beef is moist but I actually prefer the roll on its own, maybe with some mustard.

Mile End Sandwich (Manhattan)
53 Bond St,
New York, NY 10012
(212) 529-2990

St. Anselm

If I were to tell you the the people behind Fette Sau had opened another joint across the street (literally), would you run screaming with arms flailing in the air to the subway and go there immediately? I think you should, maybe minus the screaming and arms flailing part.

The man behind St. Anselm is Joe Carroll, the genius of Fette Sau and Spuyten Duyvil. If you’re wondering what in the world is Fette Sau and why I keep mentioning it, then you should really eat there before thinking I’m a little nuts. Well, you can think that, but still try it out. If you have been to Fette Sau, and worship the place, then you know what I’m talking about and won’t hesitate to try St. Anselm.

Ok, enough ramble and back to business. What we (2 little Asian girls, ok fine, we’re not that little) ordered:

  1. Pan-fried Mashed Potatoes & Truffle Oil
  2. Grilled Berkshire Bacon
  3. NY Strip Steak with garlic butter
  4. Sweet tea brined Young Chicken

Go make your tummy happy!

St. Anselm
355 Metropolitan Ave,
Brooklyn, NY
(718) 384-5054
(Pro tip: They don’t take reservations so go for an early dinner, or be prepared to wait)