NY Times The Minimalist: Hainan Chicken Sept 12th, 2008
Hainan Chicken was featured in this week’s NY Times Food Section. Is it me or does this photo look more like one of Chicken Salad than Hainan Chicken – or maybe they just do it differently in LA? To give credit, the author admits he doesn’t know much about Hainan and that there are many ways to make this dish, which is true. However he also wasn’t able to name any places in New York to get Hainan Chicken.
Personally, I love the Hainan Chicken at the Malaysian restaurant NyoNya as Hainan Chicken is one of their signature dishes and it’s probably as close to the real thing outside of China. At NyoNya, they steam the Hainan Chicken with a soy sauce (and slightly garlicky) marinade. The chicken is served whole (not shredded) in a deep dish of sauces made up of the rich fatty flavors from the chicken skin and bones. To eat, you first ladle a spoonful of the sauce over the chicken, and then dip it in the spicy chili. To take the intensity of the flavor to a higher level, order a bowl of rice cooked in chicken sauce (you have a choice of chicken flavored, coconut and regular rice).
To be fair, I haven’t tried the shredded variety featured in the NY Times article. It looks great and since it’s skinless it’s probably more a bit more healthy in many regards. Either way, judge for yourself at NyoNya. I know you won’t be disappointed.
NyoNya is located at 194 Grand Street (at Mott) in Chinatown NY
212 334 3669
New York NY Restaurant Week Summer 2008
NY Restaurant Week ( Summer Edition ) all starts one week from Monday and at the special 3 course prix fixe meals of $24 for lunch / $35 for dinner, you’d better book your reservations ASAP!!
Some notables for this summer’s NY Restaurant Week:
Which restaurants will you be checking out? Place your comment below]]>
194 Grand St New York
But we didn’t come for the decor nor the tiki drinks this time.
Started off with Roti Telur which is a traditional indian pancake (like Nan bread) with a really tasty curry chicken sauce for dipping.
Then we had some of the traditional Satay Chicken sticks with peanut sauce. It was good but a little dry.
Singapore rice noodles were pretty good. Served with shrimp.
Hainan chicken was awesome – very smooth and tender. It also comes with a spicy red chili dipping sauce.
We finished with a plate of steamed clams in black bean sauce. It was good but there weren’t too many clams as is usually the case wherever you go.
Just a warning though – this restaurant is one of those “cash only” establishments. So take a trip to the ATM before you head over. Overall I like this restaurant – you can get your traditional Chinese dishes and a mixture of other cuisines at the same time. The dishes are on the smaller side so it’s good for a small group so you can sample a variety of dishes at the same time. The service is ok.]]>