You’ve probably walked past this on numerous occasions the last time you were in Chinatown stocking up on your yearly quota of chocolate Pocky, or going for dim sum. To the uninitiated, the bbq stand might look intimidating with its glass window showcasing various roasted and barbecued meats glistening under the heat lamps and the lineup of old Asian aunties yelling, talking loudly, clambering to make sure they cop the right bird that looks plumpest or the perfect piece of char siu that is both fatty and lean. To help you navigate this uncharted delicious roasted terrain, here is my definitive guide to the Chinese bbq stand.
Do you like pork buns? Of course you do, they’re all the rage and are so hot right now. If you can’t make it out to your nearest momofuku to cop these really inexpensive porky treats at super inflated prices, I’ve got a solutions for you, make your own! My recipe for braised pork belly baos (buns) with ginger-scallion oil is super simple, a fraction of the price of what you would pay at a restaurant and a lot more authentic… somewhat.
You know that saying, “dress for the job you want, and not the job you have”? I’ve taken this adage and directed it towards food, “eat where you want to be, and not where you are.” Want to feel like you’re eating at an authentic “dai pai dong” in Hong Kong, hit up Sai Gwan in Chinatown, or a tiny little cevicheria on the beach of some sexy latin speaking country, try Ceviches. With the fucking weather we’ve had and going into our 8th month of winter, I needed something that would evoke feelings of being on a cobblestoned lined street kissed by an ocean breeze with smells of charcoal grills filling the air.