South
While walking around the East Village last night, we passed by a new place called Hip Hop Chow on 2nd Ave, where the Tibetan place Shangrila* used to be. be and i were like, "Huh?" and then proceeded towards the epicenter of fries and mayo, Pomme Frites.Upon doing some research this morning, i found out that Hip Hop Chow is a new restaurant featuring Southern American and Southern Chinese (Cantonese) cuisines alongside each other. Chef Eric Kwan states: "It's not fusion, but it's diverse." From the website:
This is soul food with a twist. Chef Kwan serves up all his favorite dishes from his New York upbringing. Artistic elements of Hip-Hop and Chinese culture are combined to provide a unique setting for sampling the home-made chow.
So far there are 2 mentions of HHC on Chowhound: this one says the cornbread is great while this one says it's a multicultural asset to the neighborhood. Both reviews were glowing in general.
I can't say i'm not intrigued!
*be's been crying ever since Lhasa closed a few years ago. He loved their version of this Tibetan dish of hand-rolled noodles in a tomato broth with ricotta-like cheese. Shangrila made a good version too, but i mainly loved their garlicky hot sauce served alongside the momo (dumplings). Weirdly, the four of us that once drank the house tea all had strange dreams that very night - we all commented on this!
posted by beXn @ 11:36 PM
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