Restaurants & Bars

Manhattan Taiwanese

Why no Taiwanese in Manhattan?


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Restaurants & Bars 1

Why no Taiwanese in Manhattan?

Matt | Feb 1, 2002 11:21 AM

OK, that subject is misleading: There's that place on the Upper West Side (Empire Something?), Sweet 'n' Tart (not exactly what I'm looking for), and a few pork-chop huts in Chinatown. This is more of a complaint—why hasn't anyone opened up a good, Flushing-style Taiwanese joint in Manhattan (preferably downtown)?

What would satisfy my requirements? Well, beyond classics like stinky tofu and pai gu fan (pork chop on rice), there'd be rice sausage, scallion pancake with egg, sweet rice cakes (rice soaked in sweet pig's blood), various intestine dishes, some kind of hot pot, a few nice shellfish dishes..... Ideally, they'd also serve tapioca drinks AND crushed ice desserts.

Of course, I know why this place doesn't exist in Manhattan: not enough Taiwanese in Chinatown. (Am I wrong about that?) But I'd like to think we lazy, island-bound Chowhounds could support at least one quality Taiwanese place! So, a clichéd call to Flushing's restaurateurs (especially the proprietors of Lai Food): Go West! If you build it, we will eat!

Hey, if I've somehow missed an amazing TW spot on Grand or Mott or East Broadway, let me know!


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