Sunday, May 18, 2008

Shrim-pea dumplings, Sichuan spice, and cookies of fortune

Shrimp and snow pea leaf dumplings, from Chinatown Brasserie, served at the Asia Society's "Beyond Shark’s Fin and Fortune Cookies: Exciting Journeys in Chinese Gastronomy" event. JSK managed to score tickets from our former high school classmate Jennifer 8. Lee, whose book The Fortune Cookie Chronicles seems to be showing up everywhere. After listening to both Jennifer and Fuchsia Dunlop talk about their respective adventures with Chinese and Chinese(ish) food, we retired to an upper level for book signings and dim sum.

Don't the dumplings look sort of like impaled frogs? Was this intentional? No matter—they were delicious.

I haven't read The Fortune Cookie Chronicles yet—my joint-custody copy of the book is with JSK right now—but from all that I've been hearing and reading, it promises to be fascinating. I did read Fuchsia's memoir though, which was enlightening and pretty amusing, and made me want to seek out Sichuan food every time I read a chapter. Spicy and Tasty, anyone?


  1. hey you should take pictures of (and eat) the dungeness crab rice place next to joe's shanghai in flushing... i just tried it and it was really yummy

  2. You're the second person to make that recommendation to me. I'm going to have to check it out!