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Aug 10, 2013 12:35 PM

根據食為天: 布魯克林的一家號餐廳對有真好的麻辣和辣辣的火鍋/ Metro Asian Food: Brooklyn 99 Flavor Taste Best for Hot Pot

去年的九月食為天有一件文章關於的在布魯克林一家號餐廳99 flavor taste (metro asian food). Last year's September issue of Metro Asian Food features an article on 99 Flavor Taste in Brooklyn.

我沒想到位于布碌崙 (布鲁克林) 的99 flavor taste 是那麼文章說的好。 I never thought that 99 Flavor Taste in Brooklyn was as good as this article states.

那不同在曼哈頓華埠的號餐廳。Seems quite different than the Manhattan Chinatown 99 Flavor Taste.

根據食為天的文章這家店有韓式的燒烤還韓式的火鍋。According to the article in Metro Asian Food, they feature Korean style BBQ and Korean style Hot Pot.

以前在elizebeth street有一家海鮮的火鍋店但十年前關門了到現在沒開了。 以前那個海鮮火鍋的餐廳有好多的variety的活在海的物, 還在哪兒可以吃到飽。Before there was a seafood hot pot place on Elizabeth Street (Manhattan), but they closed their doors some tens years ago and never reopened. That seafood hot pot venue had such a variety of seafood. It was an all you can eat place.

那在99flavor taste:火鍋無限任吃到飽 Brooklyn's 99 Flavor Taste has an 'all you can eat' selection on the menu for the hot pot。

根據食為天的報導布魯克林一家號餐廳會給找麻辣火鍋的人真好的特色 If you are looking for spiced hot pot this place will satisfy.

address 地址: 732 61st

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  1. Any details about what makes Brooklyn 99 Flavor Taste's AYCE malahuoguo so satisfying?

    32 Replies
    1. re: mookleknuck

      First, the deals:

      $25.99 (as of 9/2012)
      泡菜小碟: Korean Pao Cia or Kimchi
      烤肉時蔬 korean bbq bulgogi
      美味海鮮 some seafood

      18.99 will get you all you can eat hot pot: 火鍋無限任吃到飽

      Well, the article is worth the read, but they do not, for all I know, have such on line.

      Anyway, they go into 五花肉 which is sliced in circled or similar fat tissue and lean meat tissue together, cold cut if you like, style of pork. Decorative and delicious. Five flower meat is literal translation.

      The article states that the selections are around a hundred for you and your party's combo hot pot and table plates:

      "美食選擇近百款" 100 selections of delicious food

      But some that might entice:

      美國肥牛片 American fat cow slices

      豬扒 pig chop as a dish

      豆腐 tofu

      好多海鮮 much seafood

      牛肉石鍋拌飯 this is Korean beef-bibimbop
      bop being rice, and most people these days of the metro-cosmo world know bibbimbop. A bowl of rice with all sorts of additions on top.

      The article states the origin of spiced hot pot being Sichuan. This is perhaps correct. But all should not that the hot pepper did not arrive to Asia until the 1700s, by way of the Portuguese. That is one of the few benefits of colonial rule, that the Thai, Koreans and people in Sichaun and Hunan. I should add that hot spice almost regularly is enjoyed in parts of Jiangxi and Guangxi Provinces.

      I am guessing from the article that this is a destination for those disappointed with the Sichuan and Hunan venues that are nice places to dine, but fail to bring you the sweat and tears that one gets with every meal in your typical household in places of Asia that acquired the hot pepper in ways post WWII suburban America acquired the sugar container, ie: Hunan/Sichuan/Korea.

      1. re: jonkyo

        Thanks for mentioning this restaurant--$19 is a decent deal for AYCE hot pot. You highlight that there are about a hundred selections, but not having read the article, I assume this is a, um, manner of speaking. But if this place truly offers that many options, it would, indeed, be worth a visit. Do you know if they only offer one or two kinds of broth? What kinds of seafood they are offering?

        As I already said, I haven't read the article, but was there something in the article that led you to surmise that this restaurant is being touted as authentically hot? I am also interested in how this restaurant compares to the other hot pots in the city (all boroughs).

        1. re: mookleknuck

          Looks like six soup choices (plus a split pot with any two of them). Check out the Facebook link from my other post for more menu photos, etc.

          1. re: squid kun

            squid kun, thanks for doing some digging. I found this link to the menu: https://www.facebook.com/photo.php?fb...

            Doesn't seem to be such a great deal after all after reviewing the ingredients included in the AYCE, but am still interested in hearing about how their broth and sauce choices compare to other places.

            1. re: squid kun

              魷魚kun, 謝謝你.

              Thank you Squid Kun.

            2. re: mookleknuck

              I should have metioned, the article states that they have chinese herbal medicine broth (藥滋湯底)

              They have 刷刷鍋 ( 刷 shua with 三點水 in the article). This is just shabu shabu.

              I always thought that shabu shabu was a marketing ploy in the more fashionable places, serving simply 火鍋. In Taiwan it seemed as if it was a word derived from Japan, to lure people into more fashionable or trendy spots for hot pot, that were more suited for smaller parties, say two or three people, and especially attracting a younger client base.

              Split pot of course. That is typically standard if it is up market from the typical hole in wall place.

              1. re: mookleknuck

                Concerning the HOT factor.

                I came to my conclusion due to the amount of the article (不是大部份但十分之三) that is devoted to expounding on the topic of 'ma la and hot spicy flavor' (麻辣和辣的味道).

                1. re: jonkyo

                  shabu shabu is japanese hot pot, its different than chinese hot pot. the broth is basically plain water with some konbu in it. the sauces are different. usually less variety when it comes to what you put in it. its very good.

                  taiwan obviously has a huge amount of japanese influence bc japan occupied taiwan for so long, so stuff like that is popular

                    1. re: Lau

                      In the Chinese world Shabu Shabu became an exotic semiosis and the luring factor, for Japanese style Hot Pot, most notably first in Taiwan's urban areas.

                      In China and Hong Kong and other locations in Asia I veered away from them simply due to distrusting their authenticity.

                      Chains and individual stores became quite many in number in many cities throughout Taiwan, and now for years in Mainland.

                      Here I would go if it was operated by a person or persons of Japanese origin or descent.

                      Thanks for the blog link. Great suggestions and information on shabu shabu.

                      If you listed some here that might be helpful.

                      1. re: jonkyo

                        that maybe the case, but i think you're making a sweeping generalization especially in the case of taiwan where there is quite decent japanese food run by non-japanese due to the long occupation of taiwan by japan.

                        you seem to be very idealistic about food although i generally prefer food made by the given ethnicity only bc they tend to know what its supposed to taste like so it usually tastes better. however, japanese shabu shabu is a very simple dish that can easily be replicated by someone else

                        i actually watched a japanese documentary about japanese food critics who went to taiwan bc they were able to find some dishes that are even getting hard to find in japan bc taiwan's japanese food was essentially stuck at a certain point in time whereas japan's japanese food kept evolving

                        1. re: Lau

                          Well, perhaps I was too fearful of shabu shabu in Taiwan.

                          I can totally understand what you are stating.

                          To be honest, the turn off for Shabu Shabu in Taiwan was the chains that carried the name, always in English. The market for such in Taipei may be different than that in the south.

                          It is certainly different here. I shall venture towards one of the shops soon. Thanks. I lived and ate (their cooking) with Japanese, and besides going to Chinese owned sushi bars....to mingle with the staff in Chinese, and drink copiously sake and Japanese beer, I do admire the 'authenticity' when I can find it.

                          Have you ever had a Guan Cai Ban (you can google image that)?

                          The origin is this shop down an alley in central Tainan. It has moved on, and been done up by others. I have only eaten it at its place of origin.

                          As for the Japan food in Taiwan, I knew of a couple from Japan, who ran a Yakitori stand shop store front in Tainan. It was common place not up market at all. Very nice.

                          Sashimi is eaten all over the Island, most easily found in large and small cities, less so up in the mountainous areas.

                          I never had a problem ordering natto with raw egg at Japan or Taiwan owned sushi sashimi places, in Taiwan.

                          Now what is, it that is still found in Taiwan, of Japan cuisine, that has been out-mode in Japan, if you do not mind me asking?

                          What was the name of the documentary?


                          1. re: jonkyo

                            shabu shabu - i dont usually opine on this type of stuff on the board, but i think you idealism is leading you to not try things or write it off before you even try it bc you dont seem to like the "idea" of it. Just try the food, see if you like it and forget all this idealistic stuff. Food is meant to taste good and thats it, who cares about the idea, just go enjoy it regardless of setting or whatever

                            guan cai ban - yes you can coffin bread pretty easily in most night markets; its alright, ill eat it, but its not something i really crave. i always found it a little weird like basically a chicken pot pie in fried toast.

                            documentary - i dont know the name. it was in japanese with chinese and english subtitles, but i watched in taiwan maybe 3-4 years ago. id never had or even heard of any of the dishes that they had bc they were all obscure japanese dishes, so these food critics were very interested in them bc they said they are very hard to find nowadays in japan. most of these shops had been open for a very long time and had 2nd or 3rd generation family owners who had kept passing the recipe down after learning to make it from japanese people a long time ago

                            1. re: Lau

                              Well, thank you for your suggestions.

                              Concerning the 'idealism', well, I had a horrible time drinking beer when I was out with a friend last weekend. The beers were all these so called craft American beers. I had some Pilsner called Blue Mountain, from Virginia (I was told).

                              Other offerings were some bock that my friend loved, and some others, that I had tried somewhere before.


                              The ideal of beer tasting good, based on the age old processes that come from England and Scotland and Ireland, as well as the traditions from other places most notably Germany, are well founded ideals to aspire to.

                              For some reason the Americans fail.

                              I would rather be in Taiwan consuming Taiwan Beer, or the craft beer by crafty Vietnamese in there, then USA Craft beer.

                              I would rather be drinking some of the selections of provincial beers in Western or Southern China, than American Craft Beer.

                              Idealism just is simply not American perhaps. Reinvention and pretend its great, is something practices.

                              That is beer.

                              Shabu shabu is another story, and I am craving it, with copious quantities of Sapporo draft...has to be draft (my idealism again).

                              1. re: jonkyo

                                you example is fine --> if you don't like the taste of various american beer brands you tried vs others then there is nothing wrong with that. that is what you are supposed to do, try it and if you don't like it then sure you're totally free and correct to say this does not taste good to me.

                                What i am saying is that you seem to say in alot of your posts "i don't like X b/c it is american (or whatever category), but i have i have not tried it or will not try it bc of that" which is different than "i dont like X b/c it doesn't taste good". The former is a rather silly way of judging whether something is good or not.

                                Try shabu shabu and you will find it is quite a bit different than chinese hot pot. both are great in my opinion, but again taste is a subjective area and you are more than welcome and in the right to say "i tried shabu shabu and i dont like it" if u end up feeling that way. I just find it rather silly to make a blanket statement saying shabu shabu is some marketing term that people in taiwan / china came up with to make chinese hot pot seem more exotic

                                1. re: Lau

                                  This is interesting, and not a waste of time for the Chowhound.

                                  Perhaps some could conclude with the results of my posts, that there are certain categories that I automatically reject based on affiliation, and not taste.

                                  If you read my posts, I have made conclusions based on ...what science or statistics call 'a sample', that being, what I have eaten. Typically I don't jump to a conclusion based on one try. That is stereotyping.....or simply unfair.

                                  My reference to Shabu Shabu in Taiwan, was due to my sensitivity to things that look shallow due to marketing, ie: chain stores.

                                  Thus said, I love 7 / 11 Hot Dogs (熱狗), in Aisa and North America.

                                  Such marketing can cloud one from the reality of the phenomena in question, such as Shabu Shabu.

                                  Thank you for the clarity on that.

                                  I knew it came from Japan, but did not know the full details on it.

                                  "I just find it rather silly to make a blanket statement saying shabu shabu is some marketing term that people in taiwan / china came up with to make chinese hot pot seem more exotic"

                                  But whether it is delicious or not, I am making a statement about it being marketed to Taiwanese, totally independent of quality. It is just a fact. It is similar to hearing 日本老歌 (japan old songs) in Japanese restaurants in Taiwan, Hong Kong or LA.

                                  It is one marketing ploy I really love that is 日本老歌 (japan old songs). Sometimes it is not a marketing ploy, but an attempt to distill the atmosphere of the venue in a homogeneity based on ethnic / national flavor. My last Japanese housemate disliked the style of song, whether she thought the sushi or dishes were good or not, stating her grandmother listened to this music.

                                  In end I shall share with you the proper way to eat a 7 / 11 hot dog (熱狗): make sure that the condiments, however one is to concoct them, in total sum, weigh more than the hot dog and bun themselves. Just be sure to get the surplus of napkins needed, before leaving the store, if you are to devour it, with onlookers or not, in public, as opposed to home.

                                  1. re: Lau

                                    By the way, 7 / 11 is a Japanese company. The stores are franchised out to independent owners. I have read that some store may actually be corporately owned by the company in Japan, but typically they are franchised.

                                    1. re: jonkyo

                                      ok again a "chain" is just another category. Yes, in general, chains have a lower quality of product, but that is again another generalization. In-N-Out and Din Tai Fung are both chains and most people on this board would tell you that they are delicious (i certainly think they are). To give an extreme example Joel Robuchon is a chain and people think its one of the best restaurants in the world (not necessarily saying it is, but its certainly a very good restaurant).

                                      But, you seem to get the gest of what i'm saying which is stop judging by category and start judging by taste.

                                      btw 7/11 is owned by a public japanese company called seven and I, but it was originally a US company from dallas i think. However a Japanese trading company bought them in the 80s or somewhere around then when they were quite small and turned them into the powerhouse they are today

                                      1. re: Lau

                                        Thank you for that information. The rudiments of Seven Eleven.

                                        I do not watch TV, cable for those cooking shows. And no food magazines regularly, so I have not a clue about this Joel Robuchon. I will take your word, though then again, what food are we talking about.

                                        I just can't get enough of cow feet. It usually reads Caldo de Pata (leg broth). I do not know what part it is. It is totally different from the pig feet I have eaten.

                                        The dish done up South American style has varying results, but most are good . Bangladesh cow feet very good.

                                        I am waiting for them to appear at 7 / 11.

                                        1. re: Lau

                                          "get the gest of what i'm saying which is stop judging by category and start judging by taste."

                                          I have come up with an excellent idea, and discovered this as I was talking with a friend on the phone as I was in one establishment that fit the category, thought up while on the phone.

                                          I told my friend I was engaged in Censorship. Clarifying that I stated the juke box had not one English song. It was all Croat-Serbian. Then I stated "I am into Censorship." In this way, one can confine oneself and those who are captive to your dictates of the evening outing, confined to whatever agenda that might be, such as no English one the juke box.

                                          Those captive that night, being subjected to the likes of singers Saban Bajramovic, or Miroslav Ilic, were able to delight the taste buds in Balkan goat cheese and thick smoked serbian bacon. Hence, categorical elimination can bring a rewarding pleasure to the taste buds and the ears.

                                          Dictatorships are fun sometimes, and often I am the subject of others.

                                          1. re: jonkyo

                                            ok sorry but i have no idea what ure trying to get at here?

                                            1. re: Lau

                                              I was just sharing in a certain way, the experience I had, when I happened into a Serbian bar, that is 99% of the time, only filled with people from Serbia, Croatia, and Montenegro.

                                              I purchased some of the musicians on that juke box, when I was in Croatia. I especially like Saban Bajramovic. These are gypsie songs too. That is Romany.

                                              The beer was Becks.

                                              There is another Serbain place that is more of a restaurant, on Broadway, in Queens. One can get serbian dishes there.

                                              Live music in some of these serbian places.

                                              1. re: Lau

                                                I was being a bit comical, in the sense that I was censoring my guest that night, by subjecting him to a place with no English on the juke box. Just a jest.


                                                Cevapi: serbian and or Balkan food. Tito I am sure ate this. That is not Tito Puente, by the way. Its Josip Broz Tito, the leader of Yugoslavia. There was memorabilia such as biography and photos of him in my Slovenian friend's parent's house.

                                                Cevapi is delicious.

                                                You can get it at 3503 Broadway. Astoria, NY. It is not on the menu though, last I knew. You have to know that this is Serbian, by the accents spoken by staff, southern eastern Europe. Such inquiry will lead to talk of food, and cevapi.

                                                This Serbian place closed for a time, and reopened as an Italian American place. It is still Serbian though. Live music Fri/ Sat attests to their ethnic loyalty.

                                                I have not been in awhile, as other Serbian places have been discovered, with juke boxes.

                                    2. re: Lau

                                      Concerning the Guancai Ban (http://www.guan-tsai-ban.com.tw/tw/in...).

                                      I was never too taken by the creation, just the novelty of the manner it was prepared. Quite different from a Chicken Pot Pie, but the taste could be stated to have some similarity.

                                      I loved going to the restaurant, as it was in an area that is quite old, compared, and near this second floor record dealer that actually had some very high end audio for listening to the compact discs or records one was considering to buy.

                                      There was also a great 鳝魚麵 (shanyumain) shop down in that alley area.

                                      Are you at all familiar with this 鳝魚麵.

                                      It is one type of eel (鳝魚 shanyu).

                                      The dish with zhamian 炸麵 deep fried noodle is just one of the dishes that may cause one to become sedentary in regions such as Tainan (台南), Chayi (嘉義) or Ping dong (屏東).


                                      The turkey (fire chicken) from Chayi is large. The Chayi meat and rice is so good.


                                      1. re: jonkyo

                                        yah i know what 鳝魚麵, its always on taiwanese food shows. ive had it once or twice in taipei, but it wasn't at one of the famous places. i would love to try it at one of the famous places, but i believe its more prevalent in the south (tainan etc), which ive never been to. eel is one of my favorite foods from going up in particular unagi don (japanese eel rice bowl), which was one of my favorite foods growing up (and still is)

                                        i like the turkey rice bowl things, those are delicious. taiwan is actually the only place in asia ive ever heard of turkey being served

                                        1. re: Lau

                                          You are correct in your statement about 鳝魚麵 'eel noodle' being more specialized and better in the south.

                                          In Taiwan the famous shop for 鳝魚麵 'eel noodle' is on the 付前路 Fuqian Road
                                          between 開山路 Kai Shan Road and 北門路 Bei Man Road.

                                          i used to go there most often for their fried pig kidney: 炒豬腎. The Taiwan Pig Kidney is done up with much ginger.

                                          The Chinese use ginger with meat and animal to cut the pungent-ness of the meat.

                                          Here is the photo of the shop and sign: http://iphoto.ipeen.com.tw/photo/comm...

                                          more http://kaocathy.pixnet.net/blog/post/...

                                          1. re: jonkyo

                                            ive seen this place on a taiwanese food show before, it looks amazing

                                          2. re: Lau

                                            That is a very Japanese dish, the eel over rice. Have had it. Delicious.

                                            The turkey is so good.

                                            Also in Taiwan another animal that I would go to eat sometimes with a bottle of French Red Wine in tow, would be goose meat, its liver, kidney and heart etc (鵝肉, 鵝肝, 鵝腎, 鵝心, 等).

                                            In China it is found, though in the south of Taiwan it was superb.

                                            google image "台南鵝肉"

                                            1. re: jonkyo

                                              goose is very readily available in several southern cuisines most notably teochew / chiu chow / chao zhou cuisine; their lu wei style goose is a very famous and prevalent dish (the meat is the most famous, but they do kidneys, liver etc etc). If you go to HK, there are a ton of places doing that (meat, liver etc etc). I'm a huge fan of it. you also see it in taiwan (there are lu wei meats everywhere) and in cantonese cuisine as well.

                                              here are two excellent examples:


                                              That trifecta of cantonese, chiu chow and hokkien (southern fujian or minnan) which are all geographically on top of each other are my favorite chinese cuisines (they make up the original basis for food in taiwan, singapore and malaysia as well).

                                              1. re: Lau

                                                I had goose of the guangdong kind, but could not tell you if it was chaozhou or teochew chiu chow. I am quite sure the one shop near one of my homes in Guangzhou, was a Chaozhou owner. Many chaozhou in that area, near the 海珠area.

                                                I know of course 潮州 Chao Zhou, but the others, are you using a romanization that equates with Cantonese?

                                                Better yet, if you could cut an paste or type the Chinese characters of teochew AND chiu chow, THAT would be helpful in knowing what they mean. Thank you.

                                                Your last paragraph does seem to be accurate in the general sense.

                                                There are differences with Fujain/Fuzhou and Taiwan, one example being noodle 福州乾拌麵 and 台灣麻酱麵. 都是從乾面的類。 福州的拌面是用花生醬, 台灣的是芝麻醬.

                                                That is to say one of the more salient differences can be exhibited by the dry noodle. in Taiwan it is based on a sesame sauce, and in fujian or Fuzhou it is peanut based sauce. One can find its Fuzhou expression all over NYC Chinatown (s), but for Taiwan's Sesame noodle, one truly has to locate oneself in the South China Sea, some miles southwest of 泉州.

                                                Sanming (三明) Fujian migrant restaurant owners:

                                                Many Fujian from one place, migrate all over the west opening restaurants and selling them and then moving on and doing the same in another city. They would have dry noodles and home made dumplings from wanton to steamed: 蒸餃. They all have the same food. Though after some time, no matter where, the owners would change. The San ming folk would just move on to something else. A bit of food ethnography, as a patron.

                                                1. re: jonkyo

                                                  cantonese = chiu chow, actual teochew = teo chew --> all the same thing, different language. teo chew and hokkien are actually mutually intelligible, they are fairly similar (next to each other)...cantonese is not mutually intelligible to teo chew / chiu chow / chao zhou

                                                  fu zhou is not the same as minnan, fu zhou is further north than xiamen and quanzhou where most people from taiwan are from. hence the language and food are different

                      2. How does this place (which appears to spell its English name Favor, not Flavor) stack up against Mister Hotpot a few blocks away?



                        2 Replies
                        1. re: squid kun

                          That would be the question of the day. I am sure there would be as many answers as there are tongues........and tummies.

                          I am more adept at reading Chinese characters than reading phonetically spelled language text. My meaning is that there is an advantage in monosyllabic Pictogram text.

                          So, my mental process overrode my visual acumen, simply due to 'flavor' association with 'food'.

                          But, thank you for pointing this out, for 號餐廳 Hao Can Ting is basically about favor (like 第一號 as in yichiban: number one) as opposed to flavor (味道).

                          And good point as to the neighbor hot pot. If lucky, this proximity factor may do what competition should do, increase quality.

                          Hope this stirs interest in answering that.

                          1. re: squid kun

                            but according to the name, they are 99th, not yichiban (number one).