Michelle and I headed out to hitherto terra incognita Flushing, Queens today in search of some authentic Taiwanese and Chinese food. Armed with a printout of a New York Times what-to-eat-map, we walked over from the last stop on the 7 train to the Flushing Mall.
Above: Michelle and Mouse.
When we walked into the Flushing Mall, it looked strangely deserted (and a little run down), but we followed our noses and finally found out that all the action was in the food court.
Above: We shared some Taiwanese favorites: oyster omelette (蚵仔煎) and steamed rice cake in a bowl with pork, mushrooms and shrimp (碗粿). I had to go off the veggie wagon when dealing with the food from the homeland! 😉
Below: A bowl of handmade beef noodle soup (手拉牛肉麵). The noodles were thick and chewy and the beef extremely tender. The broth was a little different from the typical Taiwanese-style beef noodle soup broth, which tends to be darker because it contains soy sauce and sometimes tomatoes. This broth was light-gray and fragrant. It reminded me of Vietnamese pho soup.
We also shared a scallion pancake (蔥油餅) and a cup of soy milk (not pictured). The scallion pancake was amazingly crisp and light, but the soy milk had a strange off taste that happens when one burns the soybean pulp while making the soy milk.
I couldn’t help snapping this photo of the “Bland Houses” sign. Funny, creepy, and definitely spot on. Despite the savory food, Flushing was indeed very bland architecturally.