Upon returning to Flushing after a hard day's work, any thoughts of dinner sometimes seemed a little superfluous, particularly on the days when CA Scotch Chick had overindulged with Wise Woman before setting off to the city. Not one to miss an chance for Flushing food, however, CA Scotch Chick seized the evening opportunities to do a little Tasty Treat research.
One of the primary meccas for Tasty Treats in Flushing is the Flushing Mall. Mall food has a very different connotation in Chinese countries than it does in the US. Rather than filling their food courts with ubiquitous greasy fast food establishments and chain restaurants, the food courts in Taiwan and China replicate markets, with small stands that serve up often excellent food. If one is stranded in a Chinese city with no local to provide inside information on decent eats, scoping out the nearest mall's food court is a pretty safe bet.
The Flushing Mall has adopted this approach to food courts. The stands that line its lower level are decent, and a couple reach the level of pretty darn good. For Tasty Treats they offer two of CA Scotch Chix favorites: Taiwanese Bao Bing (shaved ice) at Shui Ba (S&C Food and Beverage, Inc) and DeliManjoo cream buns. CA Scotch Chick set off in pursuit of these goodies on Monday evening.
Sentosa, a Malaysian restaurant near the Flushing Mall on Prince street, provides some very real competition to the Taiwanese Bao Bing stand. Since Sentosa is a full blown restaurant, it offers an extensive menu. CA Scotch Chick was not in the mood for a great deal of food after the Cage Match on Tuesday, but she could not pass up Sentosa's Roti Canai (crispy style pancake with curry chicken and potato dipping sauce) appetizer.
For one's sipping pleasure, the Scotch Chix would pair bing with any of the Bruichladdich line. Their sweetness make them a perfect desert scotch. If one were only opting for Sentosa's Roti Canai, the Scotch Chix would fill their Trusty Hip Flasks with Caol Ila. Its light peat would make a perfect accompaniment.
No comments:
Post a Comment