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Mandoo dumplings

We had a lovely chatty lunch at a nearby wine bar yesterday with Mary Jo Foley (wine:30 - thesliders with gruyere on brioche are as good as the wine list), followed by a thought-provoking dinner at the annual SNS predictions with Mark Anderson, arguing about cloud, consumer and conspiracy antitrust theories. And as Mary Jo reccomended the Mandoo Bar just across from our hotel we're having dumpling brunch. Standing in line let us read the reviews and the menu and watch the dumplings being built and cooked - which only makes it a little easier to decide. fried tofu is dipped in egg, fried crispy on the outside and silky on the inside with a fabulous tangy sauce dribbled over. Goon Mandoo are fried crispy and puffy, the dumplings puffing out bit and round, filled with lots of meat and green leaves. And the dolsot bimbimbob korean beef rice with egg and vegetables is *fabulous*: rice and little black seeds and beansprouts and carrot and courgette julien and shredded greens and a smattering of ground beef and egg yolk all stirred in a hot iron bowl so it mingles and crisps at the edges. we chickened out and put the hot paste on the side, dipping to taste. wonderful, and $30 for two with free hot tea (chrysanthemum?). on west 32nd street near madison.

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( 1 comment — Leave a comment )
spikeiowa
12th Dec, 2009 01:22 (UTC)
OMG that sounds heavenly!!
( 1 comment — Leave a comment )

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