Vanessa'a Dumpling House

K so if you don't know me or haven't been following my blog, there's two things I'm obsessed with: noodles and DUMPLINGS. I love steamed dumplings. There is something so satisfying about these tiny little things that someone artfully crafted by hand that you pop into your mouth and down in five seconds. 

We've been running around all over New York (and yes, we have been taking in some sights other than menus) and yesterday made a point to spend some time in Williamsburg before we move into our new apartment on the island. There is a place I've had my eye on for a while called Vanessa's Dumpling House which is on Bedford Avenue less than ten minutes from our place. Whoever said New York was expensive?? You can get four dumplings for $1.50 here! That's a great deal even by Winnipeg standards. I got the shrimp and pork wontons with spicy sauce (8 for $5). 

I mean...c'mon. Steamed wonton in a spicy chili oil topped with garlic, chilies, scallion and cilantro. Paired well with the falafel sandwich I just ate at Oasis up the road.

DG

Ramen Noodle Burger

After a long hiatus I'M BACK!!! Thank you to all my loyal readers who encouraged me to get back to my blog.......but the real inspiration for bringing it back was a place that has inspired millions of people all over the world - NEW YORK CITY!

We arrived at 4pm and headed directly to Smorgasburg, a "flea food market" located in the East River State Park, just down the street from where we are staying in Williamsburg (totally not planned, one word: FATE). This is the most amazing place with 100 vendors selling street food from all over the world, plus a few things the chefs seemingly came up with on acid.

After many go-rounds the vendors I had to make the tough choice of what to order and ended up going with something that I would not typically order....a burger. I know, right? Maybe I've changed my noodle-loving ways and embraced traditional American fare? Unlikely. This is what they call a "ramen burger".

Beef chuck patty between a ramen noodle bun topped with a special "shoyu glaze" and arugala. This ingenious concoction was created by a Mr. Keizo Shimamoto, a blogger turned chef who is "living the ramen dream".

This is Asian-fusion at its finest.

DG