From Appetizer To Entree To Dessert, Here Are Every Shareable Items To Enjoy At Mr. Chow

Enjoy an authentic, family-style Chinese dinner at the iconic Mr. Chow, which boasts 7 locations around the world from NYC to Las Vegas to London. Mr. Chow recently unveiled three of its famed sauces - Fiery, Hoisin and Chile - that the fans of Mr. Chow can purchase and cook at home.

APPETIZER

1. Fresh Clams with Rice Cake 

Delicate yet plump baby clams in shells are sauteed with bite-sized slices of chewy glutinous rice cakes and Shepherd’s Purse greens in thick oyster sauce. The perfect dish to entice your appetite!

2. Shanghai Little Dragon

Place the piece of the soup dumpling on a spoon, poke a little hole, and let the juice seep out. Inside the delicate skin of the dumplings, you will find hearty broth and meat that warms your soul.

3. Pot Stickers

As delicious as they are beautiful, these pan-fried pot stickers - either filled with meat or vegetables - have perfectly crispy exterior with chewy interior. On top of the pot stickers are crunchy chips that taste like potato.

ENTREE

4. Dressed Dungeness Crab

Lump Dungeness crab meat taken off the shell are gently folded into a cloud of egg whites in this unique, fluffy dish. Mixed in with thick, gravy-like white sauce, eating this dish feels like floating on a bed of cloud.

5. Gamblers Duck

Tender and crispy duck is served with steamed pancakes, plum sauce, and julienne cucumber and scallion. The duck has beautifully crispy skin with juicy meat. This DIY dish is fun to prepare and even more delicious to eat.

DESSERT

6. Chocolate Lava Cake

Every chocolate lover’s dream, this dessert has everything to satisfy your sweet cravings. The warm, moist chocolate cake is filled with indulgent fudge that flows out like lava. The cake is topped with a scoop of rich vanilla ice cream that you can enjoy with the chocolate swirl on the plate.

Top 11 Most Delicious Bites At STREETS Eats Guaranteed To Make Your Mouth Water

STREETS Eats, an annual food event that benefits disadvantaged youth in Vietnam, returned for its 9th annual year. The event featured mouthwatering “street” food by NYC’s top chefs, complimented by an open bar with signature cocktails, wine, and beer as well as live music and silent auction to benefit the non-profit.

Pan Roasted Rice Noodle from Kuma Inn

Chewy and crispy rolled rice crepe topped with rich bolognese from Kuma Inn, a Filipino-Thai eatery offering an avant-garde small-plates menu

Tumeric Fried Fluke from Cafe Boulud

Lightly fried fluke topped with dill, pepper, and mint over a bed of vermicelli in tamarind sauce from Cafe Boulud, which chick cafe by Daniel Boulud serving high-end French fare.

Chicken Fried Sweetbreads from Institute of Culinary Education

Crispy, deep-fried chicken sweetbreads sandwiched in between buttery sweet roll with ramp pickles and bacon jam, a delectable creation by Chef Robert Ramsey fromInstitute of Culinary Education

Ceviche Mixto from Raymi

Delicate, fresh bowl of raw fish, octopus, and shrimp topped with crunchy kernel and sweet potato mousse from Raymi, which offers high-end Peruvian cuisine with a twist in an eclectic dining room.

Hainanese Chicken Meatballs from The Meatball Shop

Juicy, tender chicken and rice meatballs served with spicy cucumber salad from The Meatball Shop, a fast casual restaurant that specializes in meatballs.

Spicy Heritage Pork Dumpling from Northern Tiger

Juicy, boiled pork and chive dumpling complemented by sesame seeds, micro greens, and spicy sauce from Northern Tiger, a counter in Hudson Eats offering dumplings, noodles, and other Northern Chinese fare.

Dal Moradabadi from Indian Accent

A platter of dal moradabadi made with split mung bean and yellow split lentil, topped with a drizle of green and brown sauce and crispy rice flakes from Indian Accent, a high-end Indian restaurant in Le Parker Meridien offering creative prix fixe menus & wine pairings

Octopus a la Plancha from Ai Fiori

Seared and grilled octopus with salsa verde, spicy and spreadable pork salame, and pan-fried potato from Ai Fiori, which serves gourmet fare from the Italian & French Riviera plus regional wines in an elegant hotel setting.

Green Pea Fries from Chef Wylie Dufresne

Green pea fries that is perfectly crispy on the outside and soft on the inside, and topped with crunchy pistachio and smoked ricotta from Chef Wylie Dufresne, a leading American proponent of molecular gastronomy.

Apricot “Kaiserschmarrn” from Freud

Austrian shredded pancake topped with a dust of powder sugar with sweet apricot and a dollop of mascarpone cream from Freud, an Austrian spot offerering an elevated menu in a vintage-style setting.

Churros Rellenos from Boqueria

Straight-out-from-the-fryer churros filled with rich, creamy Nutella and topped with cinnamon and powder sugar from Boqueria, whose inspiration comes from fresh food of Boqueria market in Barcelona.

Crabmeat Soup Dumplings at Joe's Shanghai in Midtown NYC

While spending the summer in New York City, my roommate and I ventured into the city quite often to sample its diverse ethnic cuisine. One of my favorite places was Joe's Shanghai, a popular Chinese restaurant that has opened a total of three chains throughout NYC since opening its door in Chinatown.

Joe's Shanghai is popular for its soup dumplings. For light lunch, we decided to share a serving of crab meat soup dumplings. We were considering going to the original, Chinatown location, but since we were already in midtown, we decided to go to the closer location on 56th St. and also to save taxi fare.

I sort of wished we had gone to the original location because I don't think the dumplings tasted as good. Further, we only got 6 dumplings, as opposed to 8, and paid more for it at midtown than at the Chinatown location!

Eating soup dumpling is an acquired skill. You first have to bite into the outer layer to make a small hole so that you don't burn your mouth. Once the juice seeps out on to the spoon, you can drink it and bite into the crab meat interior.

The peel was a bit thicker than I would have liked. I thought the crabmeat dumpling had nice seafood flavor, though I would have appreciate richer taste.

The dumplings weren't super greasy. I wonder the proportion of meat vs crabmeat vs shit...Haha

New York City's Chinatown Adventure

To continue the theme of ridiculously cheap food in New York City (See post on takoyaki Japanese snacks), my friend and I decided to go to the quintessential place for all things cheap: Chinatown. This was meant to be a culinary adventure through Chinatown, so instead of settling on one eatery/restaurant, we decided to hit a couple spots that are known for their Chinese delicacies.

The first spot we visited was Prosperity Dumpling, a tiny hole in the wall famous for its dumplings (as the name suggests). Most people had dumplings to-go because the place was tiny. There were about eight stools with a tiny table sticking out against the wall. My friend ordered Chives and Pork Fried Dumplings (5 for $1). The dumplings looked too greasy so I didn't try them.

She also ordered Chives and Pork Boiled Dumplings (10 for $2). The skin of the dumplings were a bit too thick, and I am not sure if the content inside was actually pork.

We split the Vegetable and Shrimp Dumplings (10 for $3.50), which were slightly more expensive. These dumplings may look small, but they are packed tightly so I got full really quickly.

The vegetable and shrimp dumplings surprisingly had a big shrimp inside. These weren't as juicy as the pork dumplings, but I much preferred them nonetheless.

I would say the ratio between the chive and the shrimp was 1:1. Quite impressed! I would definitely order this again. Also $3.50 for a filling meal in NYC is such a bargain.



After the dumpling appetizer from Prosperity, we walked a couple blocks to Joe's Shanghai, which is famous for its xiaolongbao, or soup dumplings. There was a long line of people waiting outside, so it took about 45 minutes to get a table for four. Joe's Shanghai has already established some fame in the city, having been recognized by New York Times Restaurant Guide, Gourmet Magazine, and Zagat Survey. Without hesitation, we ordered two orders of Pork Steamed Buns (8 for $4.95), which were served in a wooden bamboo steamer over a bed of cabbage.





This was actually my first time trying proper xiaolongbaos. The key to eating these are to place them on a soup spoon and make a small hole with your teeth to suck out the juices, and then eat the skin with the meat inside. You have to be careful not to burn your tongue. The dumplings were juicy and savory.

In addition to the soup dumplings, we ordered Fried Rice Cake with Beef ($7.95). I wasn't sure what to expect when I ordered this dish, but it was very similar to the Korean glutinous rice cake and beef in slightly sweet soy sauce, sauteed with cabbages, onions, and spinach.

I would definitely order this dish again. In fact, I preferred the rice cake to the soup dumplings, the latter of which the restaurant is famous for. The rice cakes were chewy, while the beef was tender. My friends and I were quite stuffed after Joe's Shanghai that we decided to skip our third stop, a noodle place. Until next time!