CNY at Hong Kong Bakery and Bistro

Gung Hey Fat Choy! I kicked off my Chinese New Year Festivities at Hong Kong Bakery & Bistro with a bevy of local bloggers. Daniel B. organized the dinner to try the set menu featuring two dishes he’d never tried before. Set Menu A was on our hit list.

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Seafood & Fish Maw Soup was up first. A nice light fishy soup with egg white bits, thickened with cornstarch. If you’re wondering what fish maw is, it’s the gas bladder that helps the fish go up and down in the water. It’s pretty flavorless. Overall, good light start to the meal.

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Next up was the fabulous salt and pepper PLATTER. My family usually gets salt and pepper shrimp, so this was a real treat. It featured (from bottom clockwise): tofu, squid, bait fish, ribs, and in the center… jellyfish. Oh man, I want this platter all of the time! It was great! Salt and pepper tofu makes tofu automatically delicious, even if you’re not a tofu fan. Salt and pepper squid is an automatic win (though these were  bit small so they got a teeny bit overcooked/chewy). Salt and pepper bait fish. This was delicious, and not something I see very often in Cantonese/Hong Kong cooking. IMO very under-utilized because these tasted fantastic – briny and simple. Just tell squemish people that they’re fish strips, nuggets, or more squid. They won’t be able to tell.
Salt and pepper ribs. Where have you been all my life? Man, if there was a star, this was it. Crispy exterior, savory interior. Yes. Total win.
Jellyfish is a CNY mainstay dish, and it was nice to try the s+p riff on it.

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Abalone course. Abalone slices over bok choy and shiitake mushrooms. Abalone is another popular Chinese New Year dish because it’s expensive and symbolizes prosperity. But overall it doesn’t have a lot of flavor going on by itself, so it picked up a lot of the shiitake flavor. I wasn’t crazy about the thick brown sauce over it, but I liked how tender they got the abalone. This stuff can be prepared differently, and I’m not a fan of the texture when it’s rubbery and not cooked as much. This provided a lot of give. You know it’s a traditional dish when it’s expensive and the best you can say is that it wasn’t tough.

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Lobster, my love! Gotta love double ginger scallion lobster. Coated in a light cornstarch startch ginger scallion sauce, this fried lobster is another mainstay, and I was surprised to hear that Daniel B. had never tried it before. I’ve failed him as a friend! This was a great preparation of the dish. The lobster was juicy and succulent, and chopped up to dig out easily. “Easily” is probably a relative term, as part of the fun of this dish is getting messy eating it!

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Crispy Chicken is another traditional dish. This was covered in a garlic sauce, but the garlic flavor was pretty mild overall. Mmm, adorned with garlic crispy bits, too. This is a great dish any time of the year. Juicy plump chicken, crisp skin, simple chicken flavors. It’s a real crowd pleaser.

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Ultra blurry pig feet dish. Another first for Daniel B. This preparation was a bit tougher than other versions I’ve had. I prefer softer versions, but overall the flavor was good. Rich and meaty without getting too funky. The pieces were chopped up into easy to grab bits to gnaw on. There’s a lot of gnawing in Hong Kong/Cantonese Chinese food culture. 20160209_203636

Dessert time! What a pretty fruit platter!

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Red bean and tapioca soup  for dessert part two to end it on a sweet note.

Whiskey Dinner at City Beer Hall

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“Hey m’dear, any interest in going to a whiskey tasting dinner tomorrow night at City Beer Hall  (in collaboration with The Speakeasy)?”

There’s something to be said for good friends who bring you food when you’re sick, generally check in on you while conquering the world, and take you as their date to a whiskey dinner. Deanna Fox is one of those friends and then some. *swoons at succinct offer of one of my favorite brown liquors*

City Beer Hall’s chef Dimitrios Menagias and Robert Mack, the man behind the Speakeasy’s cocktail program, teamed up to pair food with drink from Brown Forman (an American owned spirit and wine business). It was a good night.

We had a popcorn amuse atop a truffled mousse with mushrooms. Paired with the fun amuse drink below whose name I’ve forgotten because this happened a week ago and I have the memory of a fly.

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Course 1: Indian Candy Corn cocktail (left) featuring Woodford White Corn Bourbon (neat, on the right).
The bourbon itself had a strong caramel scent, and was a real kicky type bourbon. The cocktail was equally punchy.

CBH Course 1 Winter Salad

Course 1: Winter Salad. Grilled prawn, carrots, starfruit, napa cabbage, persimmon nuoc chom. A few kernels of freeze dried corn on the right that paired very well with the meal and bourbon. This made me realize how underutilized napa cabbage is in its raw, salad-y form. A great winter salad with bright notes from the persimmon nuoc chom.

CBH Course 2 Charcuterie

Course 2: Charcuterie. My notes on this dish are covered in hearts. Duck pastrami, foie gras mousse, venison, sweet corn mostarda, pickled green tomatoes. I was talking with some folks recently who said they just didn’t “get” foie gras, and I had to reconsider our friendship for a moment. It’s fat, rich, and delicious. What’s not to like? Duck pastrami was deliciously smoky, aand was great paired with the pickled green tomatoes. The sweet corn mostarta also contained some toasted corn.

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I just couldn’t help but take  bunch of pictures of this plate. There was so much to love!

CBH Course 2 Drink Lion's Tail

Course 2: Lion’s Tail with Old Forester 1870 (which I forgot to take a picture of, and the cocktail picture isn’t much better. sigh). I LOVED the Lion’s tail it was tart and smoky with clove flavors. More hearts drawn around this cocktail. The Old Forester 1870 is the founding brand. 90 proof, spicy, and burns just a tad when sipped neat.

CBH Course 3 Intermezzo

Course 3: Intermezzo, with a cocktail reprieve. Pomelo sorbetto, aperol, candied pomelo peel. Dimitrios knocked this out of the park. The skill alone in candying the pomelo peel deserves respect. They were so thin, and so perfectly candied. Covered in sugar, and not too dry or too chewy. One of our table mates wasn’t familiar with pomelo, and remarked that it tasted “kind of like weed smells”, which is actually kind of accurate with its dank tartness and pungent citrus oils. It’s great to see this citrus featured front and center, especially as a plate cleanser.

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Course 4: Manhattan with Old Forester 1897, where I have clearly crossed over from sober to jovial as I’ve forgotten to take another shot of the bourbon in its neat form. This may have been my favorite to drink neat or with a few drops of water in it, despite my forgetfulness. It had a tart nasal note, a bit milder than the white corn bourbon in the first course, with what I can only describe as having  great spicy afterburn. Definitely something to warm you up on cold winter night. The Manhattan was also expertly executed, using charred bitters and rhubarb vermouth. And that cherry. Or as my notes read “Oh my god, that brandied cherry”. It’s juicy and delicious and I love saving it to chew with the last few sips of the drink at the end. I think I could just load that Manhattan up with those brandied cherries and be a happy woman.

CBH Course 4 Wild Boar

Course 4: Wild Boar. Smoked corn relish, spaetzle, baby kale, red pepper oil. The corn was smoked over apple wood, the spaetzle was made with parsnip and mustard seed which added a lightly sweet and vegetal note to the spaetzle. All of this worked wonderfully with the boar, and sipping the Manhattan along with this dish made me feel like a very lucky woman to be eating such a fine dish, and to have a friend who’d invite me along to even try this.

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I had to use every ounce of willpower to resist picking up the bone and sucking every bit of delicious cartilage and tendon off of the bone.

CBH course 5 Jack Daniels Howard St. Scaffa

Course 5: Jack Daniel’s Single Barrel, Barrel Proof (left); Howard St. Scaffa (right). Wow, barrel proof. 130.8% alcohol. Holy caramel smell, with a subtle note of cinnamon. “Drinkable fire” someone noted at our table. Johnny Cash’s “Ring of Fire” was playing in my head drinking this, in very enjoyable way. The Howard St. Scaffa featured a mellow cointreau noir and one drop of Angry God ghost pepper bitters. A definite way to turn up the heat.

CBH course 5 Stuffed Figs

Course 5: Stuffed Figs. Harbison, pecan, Shiva’s wrath bitters, dark chocolate. Harbison cheese stuffed into a Greek dried fig which was reconstituted in cointreau noir. The pecans were toasted and tossed in Shiva’s wrath bitters. This was a delightful way to end the dinner on a high note. The Harbison was creamy (a triple cream to be exact) with grassy, funky, rich notes that worked well to counter the heat of the drinks and complement the sweetness of the fig.

Way to end dinner on a high note. Mic drop Dimitrios and Robert.

An Adult Pizza Party

Pizza parties added an instant air of “cool” to any party invite when I was a kid. I don’t care what kind of pizza party it was, if pizza was involved, kids got excited. Homemade pizza party where you can make your very own pizza? COOL. Party at Pizza Hut? COOL! Party at the local pizza parlor? COOL! Parents picking up pizza from the local pizzeria for a home birthday party? COOL!

And I’m happy to say that adult pizza parties are much the same way. Adult pizza parties? No, there aren’t whips, blindfolds, and locks involved, but adults are rendered to child levels of glee and excitement at the pizza at hand. Sometimes it’s a DIY pizza party. Sometimes it’s “Come over, we need to eat massive amounts of pizza” and other times your pizza-phile friends invite you over to try some of the magic he’s been making. Jon in Albany is one such pizza-phile in the area, and he invited some of the more recent All Over Albany Tournament of Pizza judges over to taste some of the pizzas he’s been talking about. A reunion? Pizza? How does anything get much better?

20151114_163230[1]The first pizza up with a white pizza with mozzarella, creme fraiche, and sauteed baby bella mushrooms. John’s got his own propane powered pizza oven that all of us were peering in to watch the pies bake. They’re done in about two minutes.

20151114_164612[1]A traditional margherita pizza.
20151114_170137[1]The Rosa pizza. Pistachios, red onion, little bit of parmesan and that’s it. It’s a delightful combination of textures and flavors I’d have never put together before.
20151114_172405[1]Oh, and of course a buffalo chicken pizza. For old times’ sake.
20151114_174419[1]Now this was another creative pizza – topped with a thick layer of utica greens! It was nice to get a bunch of veggies all on one pie, and my first taste of these mystical Utica greens. They are escarole with some garlic and pepper, some parmesan cheese. Overall, a tasty combination.
20151114_175858[1]Jon’s favorite – the meatball bacon. I also loved this. The meatballs were great on a pie, and the bacon was a nice supporting flavor.
20151114_185210[1]It was a great night to see exactly how Jon does it, and leave us plotting and scheming, dreaming of how to get a pizza oven set up in our own homes with spousal approval.

Jon has so much dedication to this (it’s something more than a hobby at this point), and is constantly critiquing himself and his skills just get better and better. These pies were outstanding, and its pies like these that make it so difficult for me to go out to eat anywhere else in the area. Jon, thank you for having everyone over and giving us a glimpse into your pizza world!

Beef Rib Roast

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Jon in Albany and his family have an annual beef slaughter. He has some great, informative posts on the whole process. You can see some here. He was generous enough to give me a rib roast in the winter, as the next slaughter was coming up and he didn’t see his family eating it before the next slaughter. I thankfully accepted, and hoarded it until now. It was a gorgeous 4-bone roast of well marbled beef. Man, I’m happy to be friends with Jon in Albany. I get pizza and rib roast delivered to my door.

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Seriously – this is such a nice thing to give to someone. A rib roast from a cow your family raised and slaughtered. This is one of the best cuts of the cow to me, and I’m so lucky Jon thought of me.

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I wanted to treat this roast with the respect it deserved. I generously rubbed it with some kosher salt, pepper, and dry mustard. That’s it.

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Then I let it sit in the fridge for a few days to age just a bit and get some of that seasoning in the meat. And then I forgot to take any more pictures. But I roasted it at 200F (not on convection, just regular bake) for about 3 hours until it came to 120F, then let it keep at 100F on the warm function until it was time to eat it. It was so good – mainly rare to medium rare, with the end 1/4″ being a bit crusted over and seasoned. I was so happy I nailed it. I realized it had been a while since I cooked a beef rib roast and I was so happy to use the slower method. I just feel like slower cooking methods tend to work better for me. I’ll never be a chef, but I can on occasion be a pretty decent meal maker at home.

It’s A Tea Party

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What do adults do? Throw tea parties with copious amounts of sweets, of course. At least, that’s how I adult. I spent the better part of a week off and on over the course of a month prepping cookies and cakes. Wanna know how to whip out a tea party with the majority of the foods baked the morning of? Prep everything ahead of time. I made cookie dough and froze it in 32 oz yogurt tubs. I cut and froze scones. Baked them all off in the morning. I baked cakes ahead of time and decorated them that morning (defrosted), too. You can also prep frosting a few days ahead of time, too. Prep, prep, prep!

Above we have red velvet cookies (with white chocolate chips); gluten-free, vegan quinoa raisin cookies; and below we have savory garlic chive scones.
Behind them is a white cake with guava paste filling, and vanilla buttercream. So moist!
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Matcha green tea “blondies” or “brownies” with white chocolate chips. Super fudgy and not too sweet.
Oatmeal chocolate chip cookies courtesy of R.
Sweet scones.

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Mudslide cake with kahlua chocolate and irish cream frostings. So much frosting. I used a recipe from Butter Baked Goods – holy cow, that’s an awesomely moist chocolate cake.
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Quince jam shortbread bars on the top, and more garlic chive scones on the bottom. By the by – I made these tiered tea stands using some old plates from a thrift store, and some hardware from Amazon. Super easy, and super cute!
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Daniel B was a champ and drove up to TC Bakery for their last retail day and picked up an array of treats: Paris-Brest.
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Berry tart
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Famed lemon tart, and a bunch of macarons after I had lamented earlier that my house was too humid to make macarons so that they wouldn’t be on the menu. So sweet.

Overall, the older I get, the more I realize that adulting doesn’t have to be all about paying your bills and saving for retirement. I suppose the reality is that things are always changing. People age. They have kids. You buy a house in the ‘burbs. But you can still have bursts of whatever you think is fun in between all of that responsible adulting. And the best part is having lots of people to share these fun times with.

The Tomato Pie Tour

Last weekend Jon in Albany and his two kiddos drove down to Princeton with me to eat as many tomato pies with Daniel B. as we could. The tomato pie is native to NJ. It is a dainty, delicate pizza compared to NY-style pizzas. The crust is incredibly thin, and the main star of the pie is the tomato, which usually plays second or third fiddle to the other components of a pizza (crust, cheese) in NY.

It was a whirlwind trip full of tomato pie goodness. I’m lucky to have such awesome folks in my life who are willing to ditch their real lives and go have foodventures with me.

Jon’s write up is here. Daniel B.’s is here.

A ton of pictures below:

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First up was Gennaro’s. This was probably the most upscale setting of the tour. Cloth napkins, and waiters dressed in blacks.
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We were some of the first customers of the day. Gennaro’s had the best tomatoes of the day (to me). So freshly sweet without seeming cloying. Jon took an “accidental” detour through the kitchen and saw that they were using canned tomatoes. We would all love to know how they got them to taste so fresh.

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Crust was okay. A nice and crackery crust. Overall, this was a solid example of tomato pie and probably my favorite of the day if I had to pick one.

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Halo Pub was literally right next door, so we made a stop in. You may have read Daniel wax poetic about this place, and it really is a well-priced gem. I would really love to get a look at their business plan and financials. I am really intrigued by how they can stay in business with the quality they have, overhead, and such low prices.

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The Halo Pub van, restocking the ice cream stores from the farm. Golden cow on top. Sadly, I opted against ice cream since I saw they had soft serve, which they make on the farm, but it had just opened so it hadn’t had a chance to freeze and solidify.
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Pizza stop # 2 was good old Papa’s.
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Daniel and I were able to cross off the (half) anchovy mustard pie off our bucket lists. Mustard pies are a specialty of Papa’s, and well… I was imagining something different in my head. The reality of this pie is a swirl of mustard around the crust, and then the toppings laid as normal. I don’t really see the appeal, or what it really adds to the pie. It was something different to try for certain.

The mustard with anchovy was pretty decent, but the mustard pie plain/just cheese was pretty ho-hum. I don’t need to try it again.
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Half sausage, half plain. This came out a bit more burnished than the mustard pie. I brought some home for Albany John, and he declared the sausage very good as well. Papa’s reheated the best out of all of the tomato pie’s.
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Corleone’s. Oh, Corleone’s. Clunker. Skippable. Friendly folks, but not very good pies.
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Well, okay, their pizza was decent if a bit lackluster. Guess who was in charge of ordering and completely screwed it up and ordered a pizza? (WHAT? I’m from New York! It’s a reflex!).
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The deep fried calzone was on the list, though. $6.95, and the fried calzone came out looking like a burnished football.
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Daniel B stabs at it to divide it up.

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Full of ricotta, and a bit of mozzarella. I could have used a bit more mozzarella, as it was fairly heavy on the ricotta. But the fry job was spot on and deceptively light and ephemeral in an “oh god, this cannot be healthy” kind of way.
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The menfolk and the children tapped out after a few bites, so I ate a little over half of a football of fried calzone by myself. What? I love cheese and fried things. It wasn’t the greatest thing in the world, but it was pretty darned good for what it was.
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And then the tomato pie came out. Weaksauce. The tomatoes were too sugary-sweet, and the crust had major tip sag (as in, couldn’t even get it flat, so soggy and sad). Very bland, too. This reheated very poorly and when reheated the cloying sweetness in the tomatoes became more pronounced.

But I was drunk on deep fried calzone, and as I bade farewell to the counter dude, he told me I’d be ready for a nap. 10 minutes later I was glad Daniel B was hauling us around.
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But thankfully we made a stop at the Yardley Ice House for some water ice. Which is like Italian ice, but with a finer grain.
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I went with a “small” key lime pie. I don’t know how people can eat more than a small. It was tart, sugary, and refreshing. Enough to perk me and my growing pizza baby of a stomach up.
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The final stop of the tour was La Villa, which served more of a PA-style tomato pie.
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Rather garlicky, but pleasant in its own right. I don’t think I’d call it a true tomato pie like the Trenton/NJ pies are, but it was a good one.

I can’t believe how full I was after only a few stops, but then again, I did eat over half of a massive deep fried calzone on my own. I am blaming that calzone for taking up way too much space in my stomach and not leaving more room for pies.

This trip was just what I needed to recharge my batteries. Getting out of town for a day, doing something crazy with friends (don’t tell me it’s sane to decide to drive 8 hrs RT in one day to go eat some tomato pies). It’s just fantastic being around other pizza obsessives and, well, geeking out over the variations and nuances of each pie. I’m more of an introvert than an extrovert, but when you’re around people all day who have a lot of the same passions that you do, well, it’s just so darned refreshing. Extroverts, I think I kind of get part of what makes you tick.

The drive, aside from being long, was actually really easy. No traffic either way, and Jon was an awesome navigator and brought his GPS (and also cheddar bunnies! which are as tasty as they are adorable), which came in handy when my phone decided to crap out after leaving the 518 area code and take forever to do anything (oh, phone…). The kids were angels. Seriously. Parents like Jon & Daniel (and their respective partners) make me entertain the possibility of caring for some small human child in the future.

Taiwan Noodle – Updated Menu

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The Fuj mentioned some new dishes on Taiwan Noodle‘s menu over the winter, and after the third or so mention, I asked him and Elise to meet Albany John and me there for a meal recently, and they kindly obliged.

First up: Spicy Shredded pork stomach ($3.95) on the left, 5-Spice Beef Shank on the right ($5.95). Hefty portion of beef in that dish. Served cold like deli meat, still very meaty. The pork stomach is served over a bed of peanuts. It’s can taste a touch gamey, but if you order the fried pig intestines it tastes mild by comparison.
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The onslaught of shareable plates. Wood ear in the fore front, adding in the fried pig intestine (the red stuff top left) and scallion pancakes. Woah, the pig intestine was some stuff yo’ A-ma or Yeh-Yeh would be eating. That stuff was intense. Albany John is an old man at heart and he loved them (thank god, because the rest of us were not into them).
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Squid rings! These had a nice breading and chew on the squid. I could eat a plate of these on my own. They had a side of seasoned salt, which was already in the batter. They said it wasn’t really necessary, and it wasn’t, but I guess they’ve had enough people ask that they now just bring some out.
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Wonton soup on the left, and a dish from a new part of the menu – baked rice. This baked rice was seafood. It was a gravy type dish over rice. Kind of like baked fried rice, but with gravy. I’m not a huge rice fan, but I was really into this dish.
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Pretty sure I ate close to half of this on my own.

Oh wait, did we also get Xiao Long Bao? I think we did, but I must have been too busy gobbling them down! Haha.

Gluten Free Scones

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Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.  However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
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Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

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Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
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Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

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Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

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Then cut into triangles. Or however you want them shaped.

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Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
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Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
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And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
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Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
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They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
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But these gluten free scones were great with some freshly macerated fruit!

 

Friends, and the Food They Bring

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Talk about a sweet week – on Sunday R came by with a whole bunch of delicious salted salmon roe from her trip to Mitsuwa the day earlier. Mitsuwa is one of those place I keep meaning to travel to. Any way, R hooked me up with a whole bunch of these roe for $34.99/lb!

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Delicious briny roe! I can’t find any salmon roe up here. The Asian Supermarkets have flying fish roe, but they’re not really well packaged and their turnover is poor, so the quality and flavors can be off. I was thisclose to sucking it up and paying $125/lb for a pound of salmon roe shipped from a website, so this was SUPER duper awesome!

Thanks R!

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And today R from Chopsticks Optional dropped off Monteal Banh Mi and Vietnamese cake from her mom! What a lucky girl with awesome friends I am!

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These were awesome banh mi. Albany John and I wolfed the first one down, but the second one we toasted on R’s suggestion and OMG, that brought the crisp crust back to perfect levels. Banh mi is all about the bread.

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Pandan, coconut, and mung bean cake! So delicious.

Northeast Dumpling House

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Want fresh handmade dumplings? Northeast Dumpling House is your bet for freshly made squidgy dumplings. I think they still have some kinks to work out, but overall they’re a nice new addition to the Chinese food scene in Albany. Here are my experiences on two recent visits:

First visit:

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Woodear and cucumber on the left (aka cucumber & black fungus $5.99) and boiled dumplings on the right.

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I went with about 6 other people on this first trip – you want to bring a large group when you go to Northeast Dumpling House because there are 15 dumplings to each order. It’s kind of a crazy-large amount and it’s kind of weird that there isn’t a smaller amount available. Boiled dumplings are $7.99-8.99 and fried are $8.99-$9.99 per order. There’s beef, pork, and lamb options, and they are all pretty solid. I think my favorite so far are the pork and chive boiled dumplings.

 

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We got an order of the spiced potato and special pancakes on Jeff’s recommendation from All Over Albany’s Eat This article. They didn’t ask us how we wanted the potatoes done (hot or cold) and they came out hot. Eh, they were okay, but they tasted pretty bland to me, even with the occasional pepper slice in there to jazz things up.

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BAOS. BAOS. Get the baos when you go here. We got several orders (2 per order, $2.99) of beef baos and lamb baos. These buns were nice and squidgy (squidgy is very good when it comes to baos and dumplings), tender, fluffy soft baos, and there was a bit of juice inside each bao. They also weren’t stingy with the meat inside! I hate it when you get a big bao, and you’re all like “YEAH, bao!” and then it winds up being 90% bun with a dollop of meat inside.

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You also really, REALLY want to get the Spicy Sauce & Squid ($6.99). Most of their side dish items are cold, and this is no exception. Hot pepper slices, chili oil, chili flakes, and perfectly cooked squid.

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The fried beef dumplings were some of my favorite fried dumplings. I think the meat in the dumplings is a little smooth for my liking, but this is just my personal preference. I generally prefer coarse grinds of meat.

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2nd Visit:

Daniel B. came up for a weekend away from New Jersey and had Northeast Dumpling House on his list. Albany John, Jon in Albany, Chef Brian Bowden and his gal, and another pair of friends joined us on a Saturday night for a festival of eating.

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Daniel wanted to try the spicy potato & special pancake. I passed since it wasn’t my jam the first time around. The pancakes are cool, but I’m just not down with the potato.

We also got to try the pork & pickled veggie soup. That was really rockin’ soup, and I’m willing to bet the noodles are hand made since they’re making the dumplings to order. They were tender, but still had that delicate chew fresh noodles get. The broth was also solidly porky and balanced, although a jab of sriracha didn’t hurt.


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Cucumber & dried tofu ($5.99). This was sheet bean curd, and I think this should be easy to recreate at home. Basically just tofu sheet, cucumber, carrots, chili flakes, and a dash of chili oil and vinegar. Pretty refreshing to me, but meh to others.

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The beef omasum ($6.99) was another awesome dish from their cold side dishes menu. The tripe was very well prepared  with just enough heat to make it interesting (I wouldn’t really call it spicy. Yes, there was a little heat occasionally, but nothing that had me reaching for the tea). The texture was both tender and chewy, if that makes any sense. Sometimes tripe can be chewy almost to the point of being like chewing gum, but this was not like that. This had something more of a tendon amount of chew to it.

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The fry job on the dumplings was pretty heavy this time, lots of slick oil on the plates. We pretty much ordered one of each dumpling this time.

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More spicy squid!

Another new thing we tried was the shrimp and egg boiled dumpling, which I enjoyed. The egg was pretty muted, it was more like a shrimp and veggie dumpling.

NE Dumps (my nickname for them) is still in the “new” phase. Both times I went in they were pretty dead. Which is kind of crazy for a weekend.

Here’s some areas for improvement:
Customer service – both times we had to flag down the waiter to order, then to get the checks. Tea refill on the first visit was inattentive on the first visit, and nonexistent on the 2nd visit, even though I did the “move the lid” trick to signal that we were empty. This slowness in service is also mind boggling to me, because Chinese service is usually quick, quick, quick. The dishes came out quickly once we ordered, this seems to just be a FOH issue. I’m guessing they are new to owning a restaurant and still learning the ropes as service was a little better on the 2nd visit.

Some specials listed only in Chinese. I am a “bad Chinese” and can’t read most characters, so like many of their other non-Chinese customers, I have no idea what the specials are on the board.
Consistency. The fried dumplings on the first visit were much less greasy than on the 2nd visit. The baos on the 2nd visit weren’t quite as tender as the first visit, and there was no soupy goodness inside.

Dumpling orders in quantities of 15. Orders of 8-10 would be easier for smaller groups of people to try more variety. The “Bull Paddywack” aka beef tendon is already crossed off the menu.

Cool Stuff they have going on :
BYOB

No huge rush, which is different from the “turn-n-burn” style most other Chinese restaurants have, so you’ll be fine to linger at the moment.

Some really delicious dishes on the “Side Dishes” menu that aren’t on any other menu in the Captial Region. I’ve never been much of a tripe fan, but NE Dump’s take on tripe (omasum) will bring me back here to try it out.

Cheap. If you go with a group, you can order most of the menu and still walk out for under $20 per person with tip.

Hand made to order dumplings!