Wednesday, March 25, 2015

How to Make a Flavor Bomb | King Phojanakong

Food Trip | Kuma Inn
by Lambert Parong

New York City- Kuma Inn at the Lower East Side, serving some Filipino, Thai and Asian dishes, "Tapas" style or in small plates, meant for sharing, was included in a recent list of The 100 best New York restaurants by Time Out New York, with the Washington State, Willapa Bay Oyster Omelette getting a shout out. We went to see King Phojanakong and he showed us how this flavor bomb is made. We sampled this simple dish and was blown away.

Filipino comfort food in the menu includes Tita Em's Chicken Wings Adobo which was featured on The Chicken Wings Boom in the New York Times and the recipe appears in its Cooking section.

The Pancit Bihon, stir-fried rice noodles; Nilasing na Hipon, drunken spicy shrimp; Lumpia, pork spring rolls and the Lechon Kawali, crispy pork belly, complete the list of our Filipino favorites.

Be sure to try some, if not all the "signature dishes" on your visit, like the steamed edamame with thai-basil lime oil; rice crepes, steamed and pan fried topped with kuma pork bolognese and the sautéed chinese sausage with thai-chili lime sauce.

Also on the menu and our personal favorite is the steamed mussels in kaffir lime-lemongrass coconut curry. Get the Kuma Inn '"specials" too and leave room for dessert.

Flavor bombs served 7 nights a week, boom.

Kuma Inn
113 Ludlow Street 2nd floor
New York, NY 10002

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