New York Food Court. The name is generic, almost misleading. It could be anywhere in New York City, but this particular one is a treasure hidden in plain sight in Flushing, Queens. Located at 133-35 Roosevelt Avenue, it sits just a stone’s throw west of Prince Street, a less heralded yet equally compelling alternative to the bustling basement food court of the New World Mall a couple of avenues uphill. Since its doors opened in 2014, New York Food Court has remained somewhat under the radar, overshadowed by newer, sometimes less impressive food halls. But for those in the know, or those willing to venture slightly off the beaten path, it offers an authentic and affordable taste of Asian cuisine, primarily Chinese and Taiwanese, across its two dozen stalls. While English translations on menus can be sporadic, the universal language of delicious food speaks volumes here.
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Recently, our team embarked on a culinary exploration of New York Food Court, determined to sample the offerings from every single stall. The central tables soon became laden with vibrant bowls of noodle soup, sizzling steak platters, and an array of dishes that showcased the diversity of flavors within. After a thorough tasting, each of us selected five standout dishes that we felt truly represented the essence of this remarkable food court. Our collective verdict? New York Food Court is not just a contender; it’s a strong frontrunner for the title of the best food hall in New York City, offering an authentic and deeply satisfying dining experience.
Amidst the lively backdrop of workers expertly tying zongzi and the playful allure of Squirtle plush toys in claw machines, we delved into our feast. The spice level in many dishes was considerable, prompting a few beads of sweat, but the incredible flavors made it all worthwhile. Here are some of the culinary highlights from our visit to New York Food Court.
Da Wan: Sour Spicy Shrimp Rice Noodle Soup
Da Wan, the first stall on the left as you enter, presents a menu that’s a delightful mix of barbecued skewers, kimchi noodles, and maocai – a personalized hot pot style originating from Chengdu. With nearly everything priced at an enticing $9.99, we sought a recommendation from a staff member using the ever-reliable Google Translate. We were guided to the “sour spicy soup” section, and the shrimp option caught our attention. About ten minutes later, a steaming bowl arrived, brimming with half a dozen whole shrimp, fish cakes, tofu skin, quail eggs, corn kernels, and a medley of other ingredients hidden beneath the surface. This first dish immediately set the tone: New York Food Court is a haven for exceptional soups. — Luke Fortney, reporter
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8090 Taiwan: Taiwan-Style Steak Platter
Robert might have dubbed the sizzling Taiwan-style steak platter from 8090 Taiwan as the least favorite dish of the day, but for those who appreciate a satisfying combination plate, this $25 offering hits all the right notes. The steak is cooked to a perfect medium-rare and comes with a choice of mushroom or the more popular black pepper sauce. Opt for the latter, place your order, and leave a $5 deposit (refundable upon return of the tray and cutlery). The platter is delivered with a dramatic sizzle, reminiscent of fajitas. While Robert found the steak a bit tough, and the black pepper sauce slightly sweeter than expected, the dish is undeniably straightforward, fulfilling, and it’s easy to see why it’s a crowd-pleaser, drawing consistent lines at the stall. — LF
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Lanzhou Hand Pull Noodles: Lamb Burger
Barely thirty minutes into our food court adventure, the intensity of Sichuan peppercorns and red chiles had taken its toll on my palate. Seeking respite, I opted for a lamb burger ($7) from Lanzhou Hand Pull Noodles, a stall known for its comforting noodle soups featuring lamb and fish balls. (It’s important to note that this Lanzhou Hand Pull Noodles is distinct from Lanzhou Handmade Noodle located in the New World Mall’s underground food court.) The burger bun was perfectly toasted, offering a delightful crispness, and inside, a generous serving of tender lamb, richly flavored with cumin, awaited. In a day filled with rich flavors, this lamb burger stood out as the only dish I devoured completely. — LF
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Taipei Hong: Customizable Spicy Stir-Fry
Approaching the sneeze guard at Taipei Hong is like entering a choose-your-own-adventure of flavors. A tempting array of ingredients awaits, including chewy tripe, savory Taiwanese sausage, rich fatty beef, and a colorful selection of fresh vegetables (which, admittedly, I mostly overlooked). You select your ingredients, they are weighed to determine the price, and then expertly stir-fried in a wok with your choice of spice level, ranging from a subtle “two drops” to an intense “very spicy.” (Meats and seafood share a per-pound price, while vegetables are priced separately.) Minutes later, a takeout container ($16) brimming with crunchy lotus root and playful octopus-shaped hot dogs emerged. Complimentary cups of white rice are a welcome bonus. — LF
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Ke Zaoqin: Spicy Fish Head in a Fiery Broth
Ke Zaoqin, as Google Translate informs us, is tucked away at the back of the food court, yet it’s almost directly in line with the entrance, likely the first stall to catch your eye upon entering. Seafood reigns supreme here, and the tank of buffalofish swimming in murky water was particularly captivating. The spicy fish head dish, served in a large aluminum tray that would be perfect for a barbecue, was irresistible. The medium size ($25, pictured) is already substantial; the large, at $10 more, is almost unimaginable in scale. A whole fish head, along with generous portions of collar meat, is smothered in a vibrant blanket of vinegary red chiles and scallions. Pushing aside the fiery topping reveals the true prize of any whole fish prepared this way: the gelatinous, saline eyeballs, about the size of quail eggs. — LF
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Grains Fish Noodle: Hunan Hot and Spicy Fish Noodles
Grains Fish Noodle specializes in Hunan-style fish noodles. Hunan cuisine is renowned for its intense heat, often surpassing even Sichuan spice levels, and their hot and spicy fish noodle soup ($13) certainly lives up to this reputation, in the most delicious way. The deeply flavorful, chile-infused broth is filled with pieces of fish and a dozen other ingredients, including tangy pickled mustard greens and tofu. A dollop of fiery relish, akin to a concentrated sriracha, sits atop the noodles. Diving deeper into the bowl reveals a delightful surprise: three types of noodles, ranging in color from off-white to dark brown, the latter made with buckwheat. — Robert Sietsema, senior critic
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Mr. Zhang Noodles: Sichuan Special Cold Noodles
Like many food courts in Flushing (a neighborhood boasting perhaps ten of varying sizes), Mr. Zhang Noodles focuses on Sichuan cuisine, offering a more everyday, working-class noodle experience compared to restaurants like nearby Szechuan Mountain House. Their special cold noodles ($8) are a refreshing variation on the sesame noodles commonly found in the area. Firm wheat noodles are coated in fragrant chile oil and topped with crisp cucumbers, providing a perfect cooling counterpoint to the many spicy hot soups available throughout New York Food Court. — RS
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Fat Cat Flatbread: Curry Beef Gokui
We mourned the closure of Crop Circle on MacDougal Street, which at the time seemed to be the only place in the city serving gokui, a stuffed flatbread originating from Shaanxi but also popular in Henan and Sichuan. While Crop Circle offered a limited selection, Fat Cat Flatbread boasts ten varieties of gokui, each impressively large, roughly the size of a car tire skid mark. I opted for the curry beef, but other intriguing options included black milk tea and salted egg yolk with pork floss. — RS
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Diverse Dim Sum: Shepherd’s Purse Fresh Meat Wonton Soup
Finding the English name for Diverse Dim Sum, stall #12, might be a challenge, but their menu is full of fascinating dishes. One standout is the wonton soup ($7) featuring enormous, lamb-filled dumplings prepared in the shepherd’s purse style, a specialty of Jiangsu Province, north of Shanghai. Each bite is a pure delight, and the rich, dark broth is enhanced with delicate omelet strips and wispy seaweed. — RS
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Gao Ba Dou: Taishan Stewed Chicken Set Meal
The biggest surprise of the day came from Gao Ba Dou when I ordered Taishan stewed chicken, a dish named after a coastal Guangdong county just west of Macau. The menu picture suggested a modest portion of stewed chicken, but what arrived ($10) was a complete and incredibly satisfying meal. The soy-braised chicken itself was delicious, accompanied by generous servings of baby bok choy, pickled daikon, a light soup with a piece of corncob, and flavorful pork-scallion fried rice. This dish was an exceptional value and a true culinary revelation. — RS
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La Mira Gelateria: Peach Oolong Gelato
A well-deserved honorable mention goes to La Mira Gelateria. While technically located next door, they have a convenient ordering window inside the food court, offering wheel pies, waffles, and a delightful selection of gelatos. The gelato flavors are whimsically named after springtime creatures. “Happy bear,” “chirpy chick,” “little piggy,” and “lonely panda” are among the charming options, but on this occasion, and previously, I chose “behaved bunny.” This featured stale marshmallow ears and a scoop of peach oolong gelato for the body, which tasted surprisingly like strawberry ice cream. — LF
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New York Food Court is more than just a place to grab a quick bite; it’s a culinary destination that deserves recognition. With its diverse range of authentic Asian cuisines, affordable prices, and vibrant atmosphere, it stands out as a true gem in Flushing, Queens, and a must-visit for any food lover in New York City seeking an adventurous and delicious dining experience.
