Posted by Kathy YL Chan, July 21, 2008 at 6:00 PM
For a spin on the typical doughnut twist, head to Koryodang Bakery in K-Town. The flavor and texture of a classic yeasted takes a turn with this aptly named "Sweet Rice Twist" in which mochi flour gets used in both the dough and in the mix sprinkled over the fried pastry. Couple that with high-gluten All Trumps flour and the end result is a subtly sweet, chewy doughnut that never comes close to embodying the word "fluffy" but bears a slightly nutty charm all its own. It's the one doughnut you can have for breakfast without suffering a sugar high.
Koryodang Bakery
31 W 32nd Street, New York, NY 10001 (nr. Broadway; map)
212-967-9661
Posted by Robyn Lee, May 9, 2008 at 4:00 PM
The somewhat non-existent sign outside the restaurant, and the interior.
Do you have any idea how many times I wished I could eat a dinner in which i could alternate mouthfuls of fried chicken with bites of spicy, kimchi-laden tofu? More than you can imagine.
So thank god for Forte Baden Baden. While this restaurant in Korea Town is meant to resembles a German beer hall (it takes its name from the German town Baden-Baden), the food is just about all Korean. Either that, or fried. Don't be put off by the dirty hallway and odd smelling stairway that leads to this easy-to-miss second story restaurant. It's a small hurdle to get over in order to reach the feast of chicken within.
Fried chicken + fried potato = glorious.
A large order of the fried chicken—which is actually a whole deep-fried rotisserie chicken, putting the chicken's flavor somewhere between "rotisserie" and "deep fried"—was enough to feed my party of five. (Don't worry; it also comes in a smaller size, although a smaller size that's probably still hefty.) Granted, it was accompanied/smothered by a carbohydrate bomb in the form of a mountain of fries. Not just any fries though; these crisp babies, perhaps just a bit thicker than the McDonald's variety, had a slightly rough texture on the outer crust that gave it extra "oomph" in the crunchiness department, making them dangerously irresistible. The chicken wasn't to die for, but the meat was moist enough and blanketed by a crispy, fatty layer of skin. Beneath the chicken were a few slices of vegetables that seemed out of place, and some puddingly-soft, whole roasted cloves of garlic.
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