Monday, September 24, 2012


Located in the Lower East side of New York City is this Chinese restaurant where the style has been tweaked to a different level but still bearing the flaovrs of China.  Although it's been described as American Chinese, it should not to be confused with "suburban" Chinese food.  It is a breed of its own using Chinese seasonings in a different level.  You have to try it in order to judge it.

I believe, this restaurant was named after Mission Street where its main restaurant is located in San Francisco bearing another name.

When you enter the restaurant, there is a long corridor where you can watch the chefs cook.  At the end is a red curtain that opens to another corridor with steps up to the restaurant. (Sort of a mysterious destination)

Steps down from the street is the restaurant.  It's a relief that it's graded A by the Health Department

As you enter, you will see the menu board.
If you are ordering to take out, this is where you would do it.

Watch the Chef cook through the glass window in the corridor before going in to the restaurant area.

In this area, as you walk towards the restaurant area, you feel that you just stepped outside the street where you can see the dining room area up ahead.  The dining area seats up to 40 people and has 2 big paper dragons hanging from the ceiling and some chairs.

What we ordered:
I particularly liked the fried rice with salted cod, Chinese sausage and lots of chopped parsley.  It was well seasoned and had a clean taste.  But do not confuse with typical Chinese fried rice.

It somewhat reminds me of Malaysian style fried rice except in this case, they used salted cod instead.

The Kung Pao dish has loads of skinned peanuts and chunks of their homemade pastrami with Sichuan seasoning.
It's a little spicy in a good authentic way.

The spiciest of all we tasted was the fried chicken - mostly wings and some small drumsticks.  I personally did not like the strong powdery seasoning that was on this chicken dish.  I think it was a bit powerful.  It left my lips tingly and throbbing.  Others like it.
The restaurant donates 75 cents from every large plate to the Food Bank for New York City.
Ordering 3 items is not enough for me to make a judgment.  I need to go back one more time and try more things in their menu.

You may wait a while in cooler season, so make sure you have a scarf.
Our eggplant dish
154 Orchard St
New York, NY 10002
(212) 529-8800

NORTH END GRILL - My Restaurant Experience

Winner of Top Chef Masters 2011 Floyd Cardoz opened North End Grill in downtown Manhattan this year and has been a popular restaurant since.  Originally from Mumbai, India, he loved food and his determination to perfect it shows at his restaurant.

Floyd Cardoz came to our table to chat with us after our lunch before our dessert.  He is a charismatic person who chatted with us at our table.  He used to be a Chef at Tabla and was using his Chef smock from there that day.
Below are some of the dishes that we ate at his restaurant for lunch.  Although his menu changes, I simply want to share and give you an idea of what we had.
My first course was Floyd Cardoz'es interpretation of Scotch Eggs.  He is very proud of the fact that the yolk is still runny which is hard to achieve when you deep fry it.  It is served on a vegetable puree.  It is balanced and has a delicate flavor.

This could be an interesting selection for brunch if it would be in that menu - I'd pick it.

My friend ordered the baby squid dish which she enjoyed very much.  We've never seen squid as tiny as this.  He said it comes from Europe and is seasonally imported.

I had to take a photo of this mini squid to demonstrate how small they were.  They were tender!
My other friend had the King Salmon with quinoa and carrot puree and cashews who thought was divine!

Not pictured, is my order of Lobster egg custard with sea urchin.  (Japanese name for sea urchin is Uni). It was his interpretation of a Japanese warm custard dish.  I loved it!

For dessert, I ordered a popular choice.  It was a creamy smooth salty caramel pudding with homemade marshmallows and dark chocolate crispy crumbs.  See close up of pudding below.

Our other friend ordered this artistic delicious dessert which she said was delectable as well!
With such clean visible kitchen, a changing menu, and creative new dishes not usually found elsewhere, I definitely recommend it.  It was worth the trek. 
You will pass by this big kitchen between the entrance and your table.

The Kitchen is open for public view.

North End Grill

104 N End Ave
(at Vesey St)
Manhattan, NY 10282
Neighborhood: Battery Park
(646) 747-1600