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Nov 10, 2008 01:15 PM

New Food Court Flushing

Check out the new place right off the #7 Train , called Roosevelt Food Mall

Mongolian "samsa" are very tasty..get the baked version

Also, Taiwanese Temple Snacks... menu is Chines only, sorry..based on Taiwans big city outside Taipei with the Buddhist Temple .very unusual and quite tasty

Other yums, have not tried yet

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    1. I tried the Sichuan stall tonight. They serve a mighty fine dan dan mian.
      But I was eying the big steel bowls of Korean noodles the couple next to me were eating (naeng myun?). Next time.

      1 Reply
      1. re: Joe MacBu

        Agreed, those are some good dan dan mian. Not as much of the flowery sichuan peppercorn flavor as I sometimes like, but very good nevertheless. As an added bonus, the woman who runs the stall is really nice and speaks enough English to carry on an informative conversation.

      2. Could our lovely Hounds try to detail (for us newbies) names/locations of stalls within the mall, as we fo? Or is it more obvious then at 41-28? Thanks!

        By the way, for those coming by the #7, who are not old hands in Flushing - I found that, even with a map, I needed to ask someone to orient me when I got out of the subway (a not uncommon experience in the city!) But once I knew how my map matched the streets, it was very easy to find everything!

        1. Serious Eats had an interesting report on this place a couple weeks ago ...

          Roosevelt Food Court
          135-28 Roosevelt Ave, Queens, NY 11354

          1. Buddha Belly, what did you eat at the Taiwanese place?

            Scanned menus from Temple Snacks/Snake:

            23 Replies
              1. re: Joe MacBu

                We went to Temple Snacks today and I was very pleased. Being from Taiwan, I miss the variety of Taiwanese street food but can rarely get my fix. Temple Snacks did a great job with the dishes I ordered today (namely, Bamboo shoots and pork belly over rice, Taiwanese stir-fried rice noodles, Fried chicken roll, and Taiwanese burger) , and the way the staff all spoke Taiwanese and played tacky Taiwanese music in the background just makes me homesick.

                The owner told me that business is not great (even though when we went around 6:30/7pm on a Saturday night there were quite a few customers). Apparently people don't really come through until evening, and then mostly on the weekends. This is not good news -- I want them to do well and stay in business so I can continue to get my fix!! So, as a matter of public service, I've translated the food (not drinks) menu to the best of my ability and posted it below.

                A few notes:

                1. The "herbs" in what I call "pork ribs and Chinese herbs soup" are the Chinese medicinal herbs, not cilantro, thyme, scallions and the like. It's supposed to be good for you, but it's an acquired taste. If you know you don't like Chinese medicinal herbs, you probably won't like this.

                2. "Qie-zai" noodles refers to a type of very simple noodle dish from Tainan, Taiwan. The basic idea is to bring together boiled noodles, blanched bean sprouts (and maybe some other vegetables), and a light sauce in a bowl. Temple Snacks offers them dry or in a soup.

                3. The "Spanish Mackerel soup/noodle soup" and "Meat soup/noodle soup" are two variations on the same idea. It's basically thin strips of pork or fish battered with fish paste, and then cooked in a corn starch-thickened soup. Okay, I know it doesn't sound tasty, but it actually is. The soup is usually based on pork or seafood stock, and has bonito, shitake, bamboo shoots, and cilantro in it, although I have not tried Temple's version so will have to report back on what exactly they put in theirs.

                4. Tempura here is not the light and fried version you think of, but rather something battered and fried, then usually cooked in a soup. Think somewhere between soft and chewy.

                5. Don't ask me what the assortment of appetizers consist of -- I don't know because the menu doesn't say. It's what we call "hei-bai-qie," which literally means cut-up whatever. It's whatever appetizers are available that day, cut up and arranged on a plate. Usually something like braised seaweed, braised pig's intestines, braised pig's ears, etc.

                6. And finally, a plug for the "Taiwanese burger." It's a generous piece of braised pork belly and pickled vegetables sandwiched in a white, tender bun, seasoned with a little sauce, peanut powder, and a little cilantro. It's delicious, and not something I see in a lot of restaurants, so go get yourself one now!!

                1. re: Arete

                  wait they have gua bao here??? oh thank you, ive been looking for a proper gua bao for a while

                  1. re: Arete

                    Arete, thank you for the tip, the menus and the translation!! I just visited Temple Snacks this weekend and had the Taiwanese burger (assuming it'd be something like the ground pork and scallion patties between mantou doohickeys my mom used to make). Those were really quite wonderful. It would be great if Temple were to go Shake Shack with those. There is a burger I would stand in line, outside (and even occasionally hop on the #7) for!

                    1. re: Arete

                      That's awesome! I wish I'd had your translation when I wrote the Serious Eats article. Can't wait to try the pork belly burger.

                      Keep on smokin',
                      Joey Deckle

                    2. re: Joe MacBu

                      Sorry - the file was too big. I posted the picture to flickr instead:


                      1. re: Arete

                        Excellent. Thanks very much for the translation and the detailed review.

                      2. re: Joe MacBu

                        Or try this compressed jpg image:

                        1. re: Arete

                          ah they do have gua bao, i just saw this pic of the menu

                      3. re: Joe MacBu

                        LOL It's a bad English translation, I believe "Snakes" should be"Shakes", that menu in Chinese is for Bubble Drinks

                        1. re: Buddha Belly

                          here is a photo of item # 1 on the temple snacks menu

                          bamboo, bok choy and pork belly

                          it was great

                          1. re: chefjellynow

                            no pic?

                            im going there on sunday, so excited to try

                            1. re: Lau

                              Just had item #1 from Temple Snacks on Wednesday. It was delicious!!! Normally I don't eat pork belly but these were so tender, moist and just plain tasty. The pork's seasoning is the best I've had in sometime. The used fresh bamboo not canned, bonus point for that.

                              Ate at Muslim Kebob place, pretty good. Not as good as the stall on 41st Ave but better then the other stands in Flushing. Ordered 2 chicken and 1 lamb kebob. Toddler ate most of chicken kebob despite one being spicy and kept saying, "it's good, hmm..." I was curious about the pull tea. Has anyone had that style (Xianjin, muslim?) pull tea before?

                              I also had the fish dumpling and open end chives dumpling at Wojia. The Korean stall at Flushing mall is better. The open end dumping was interesting in its presentation but the flavor was not extrodinary.

                              Ordered the fried bing and On myun at Han Song Ting (the Korean place at the end). On Myun was OK but the bing was awsome. It was fill with yellow chives and pork. The dough must have rice flour in it because the texture was chewy and slightly sweet. I ordered two bing which they cut in half (4 pieces) by the time I came back from picking up food from other stall, only 1 piece was left. My toddler and HB loved it. Plus they were super friendly. Will go back next visit.

                              Also ate at the noodle stall across from Sczheun place. It's kind of an assemble your own noodle place. We call it little push cart noodle in HK. Pick the noodle and then what you want in it. I picked beef brisket, marinated chicken wings and turnips. Kind of like Hong Kong Station in Chinatown. Soup base was good.Chicken wing, non-memorable as is the turnip. The brisket was tender and flavorful. They also convinced me to but a fried bing from them. It wasn't very good. It had Chinese chives, dried shrimp, glass noodle and I think peanuts in it. The dough was not good and tasted raw and the filling was too salty.

                              I wanted to try the flourescent pink bun/mochi thing at Temple snack but I was too full and HB needed a live person to help pushing the second stroller. Will return this weekend and venture to other stalls to try bubble tea and pink mochi thing (is that Guo Bao)? The owner at Temple snack also told HB they will have English menu next week. I think they took Arete's advise. I hope this will help them stay in business. Good pork belly deserves a place in Flushing.

                              1. re: Lau

                                Several of us intend to be there at noon as well. If you're there, we should be easy to spot. Introduce yourself.

                                1. re: Lau

                                  Wow, this food court had some fantastic stuff! It's a great place to go with a group of people who want to get a bunch of different things and share them. I won't forget those pork bing any time soon. Or the fish dumplings. That Uighur rice pilaf was good too, with its liberally-applied, addictive oil. (That came with little chunks of lamb which were nothing special; the pilaf, and the side salad of vegetables and glass noodles, were the real attractions.) And the spicy Sichuan diced tofu and peanut dish was amazing. And there was a good cold dish of strips of tofu -- I think this came from the noodle stall across from the Sichuan stall. Those were the most impressive and memorable items. And the dan dan noodles were good. I also liked the sticky glutinous green tea dessert with a bit of mung bean or red bean paste inside, though a few bites of that were more than enough.

                                  Next time I'll have to try the Taiwanese "burger." I don't think any of us got it, or if anyone did, then I didn't notice, unless I'm taking the "burger" concept too literally. I'm not sure if I actually tried anything from the Taiwanese stall. I had a few bites of a lot of different things, but many of them are blurring together now.

                                  1. re: Ike

                                    PK, my lucky fellow and sister Hounds who descended on the food court - Ike's descriptions were mouth watering, but could anyone give more specifics abt what came from where? When I get down to the Big Apple from the frozen north, I may well be traveling solo - and it makes it so much easier to find things if you know where to look for what! Thanks...

                                    1. re: fredid

                                      First stall walking in on the left was the meat samsas. I had these first (immediately upon entering actually) and liked them a lot. The guy is a character and it cut my appetite nicely so that I could then pace myself a little. I noticed that someone also bought a large bread from him. A cross between naan and the Turkish large round breads (a big bialy?). At any rate, directly across (1st stall on the right) had a nice long menu and everyone seemed to get different things that they'll weigh in on.... I got the red beet colored dessert "ravioli" with either peanut paste or red bean paste inside (well, I asked for the peanut and it tasted a little peanut-y but more bean paste-y.... too many people crowding around to ask). Good though. Two for two so far. Further in on that same side, there's the place that has the bings (very good, especially at $1 each, made on the spot) and a number of cold sides in containers. I got a container of boiled peanuts with some red peppers & carrots... not spicy and basically eh. The seaweed with some hot green peppers was tastier but still not worth the effort. Since we passed stuff around, these sides worked well in trade though and I had some good dried bean curd that someone else had bought. Directly across from this booth was the booth with the long pork & chive dumplings, open on the ends and freshly made fried dumplings. Had both and both were very good. I also managed to taste (hey, I was hungry and you all were generous) some noodle dishes that were good (unknown otherwise) and some of Dave's "breakfast platter" (there was something wrapped in dried bean curd sheets that was good on that platter). The piece of pork belly I tasted was decent as well.

                                      I wasnt sure how Dave and the other meetup folks were going to get over 20 people into a Flushing food court but this new one opens up into a nice square dining area in back with tables, chairs and counters/stools that held us all and were perfect for sitting around. Since the place is very new, things are well lit and clean, with new nice bathrooms as well. A nice change from wandering around J&L Mall, but I'll still miss that one.

                                      First real event I've gone to with these folks (I eat out with Dave "eatingintranslation" Cook pretty often so I at least knew him... then Ike was there as well so it was almost a CH thing) and it was nicely organized. Thanks for doing this. Now I can go back with my CH and other food board friends in a nice manageable 6-8 person group to explore further.

                                      fredid... let us know if you want company when you come in.

                                      1. re: Steve R

                                        Ah, sounds like I missed a great opportunity to meet some hound. We didn't make it to the court until 4 pm. JR was sleeping in car so I took toddler with me to buy some food. Had cut noodle dish, fried pork chop w. rice and pink mochi dessert from Temple snack. DO NOT ORDER THE PORk CHOP. I had hope it was along the line of MayWah pork Chop (RIP) of Chinatown but it was a greasy, bready, bland, tough piece of meat. I had no idea what they used for bread crumbs (Ritz or Saltine crackers) but it was just...I will use all my will to forget about the pork chop. The noodle is very good as is the pink mochi thing (mung bean).

                                        Was carrying toddler when she moved my head (with both hands) towards direction of Muslim meat stall and said "meat on stick". Wanted to tried the platter but was inform they were put of pilaf. Tried samosa, made with lamb, very good. Slightly gamey but juicy and full of unrecognizable spices. Ordered chicken Kebob, 2 spicy, 1 non spicy. don't know what they tasted like since toddler and husband ate it all in car while I waited for food.

                                        Had Jia Jiang Mein at Korean. Not good. Sauce was OK but their were strange large chunks of meat and POTATO(?!) in it. Took 3 bit and decided it was not worth the caloric intake. Also tried flower bun, bland. Kimchi was good. Stall owner was very friendly. She recognized me from last time and remembered what I ordered last time. For that I will venture to her stall next time. The bing is excellent.

                                        Steve R, please give a heads up on next group venture to Flushing eating excursion.

                                        1. re: PaMa

                                          Actually, you will find potato in home-cooked versions of jia jiang myun though I have never encountered it at a restaurant. Perhaps it's because I grew up with it, but I loved the potato and noodle combo.

                                    2. re: Ike

                                      Ike it is was really great meeting you...glad you had success at Chengdu stall in the Golden Shopping Mall. Hope your Mom enjoys the grub. I wasn't feeling so hot at Roosevelt Food Court I think I may have ingested some bad home-brewed beer last night. In any case it was cool to see so many people enjoying great regional Chinese goodies.

                                      1. re: Ike

                                        i think the burger description is somewhat confusing b/c i think alot of people expect some sort of ground meat patty

                                        its a reasonably common taiwanese street snack. It's basically a steamed white bun with a stewed pork belly in the middle (some of the stands in taiwan actually let u pick how fatty u want it) garnished with pickled vegetables, ground peanut and sometimes they put this sort of brown sugar type stuff on it. For some reason its reasonably hard to find in NY...for most people the most accessible place is if u have been to any of david chang's restaurants (momofuku's) in the city they serve a pork bun that is based on it and tastes similar (although not as good) is my all time favorite street food and u really should try it

                                        1. re: Lau

                                          Re: the "burger". First stand on the right, coming in from Roosevelt. There are pictures above the counter & one of the white bun ones is what's being described as the this "burger" (I think, based on my trips to Chang's Ssam Bar and Lau's description). At any rate, they were out of them when we were there.

                                      2. re: Lau

                                        here is the photo, i really thought it attached