pasar malam

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First Rule of Chinese Club Is: Take ‘That Extra Kick’ of Chinese-Indian Cuisine

(Photo by Kavitha Surana)

(Photo by Kavitha Surana)

It used to be that chefs had to cut the chili peppers and pour on the MSG before unleashing a Chinese menu on the American diner. But these days New Yorkers seems to have the itch for creative Chinese food with authentic flavors–and they’re willing to take the heat (think Mission Chinese, Fung Tu, Biang!, Yunnan BBQ and the rooster-testicle slingers at MaLa Project). Now Williamsburg is getting another taste of the flame from Chinese Club, a reboot of Pasar Malam on Grand Street. “I believe that people are more open to trying new tastes and new flavors, and they don’t mind that extra kick,” said chef and owner Salil Mehta. “They can handle it now. It’s gone way beyond Sriracha.”

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Brooklyn Flea’s Malaysian Mainstay Is Opening in the East Village

(Photo: Daniel Maurer)

(Photo: Daniel Maurer)

Earlier this year Pasar Malam came to Williamsburg (maybe you saw their flower-festooned tent at our Bazaar this past weekend) and now the East Village is getting a Malaysian spot – one of the few varieties of ethnic food it doesn’t already have.
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Williamsburg Gets a Malaysian ‘Night Market’ (More of a Restaurant, Really)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photo: Noah Fecks courtesy of Pasar Malam)

(Photo: Noah Fecks courtesy of Pasar Malam)

Mural by Bushwick artists Chris Soria and Mark Evans.

Mural by Bushwick artists Chris Soria and Mark Evans.

(Photo: Noah Fecks courtesy of Pasar Malam)

(Photo: Noah Fecks courtesy of Pasar Malam)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

(Photos: Daniel Maurer)

After Anthony Bourdain visited Laut, Salil Mehta hoped more foodies — rather than the usual after-work crowd — would flock to his well-regarded Union Square restaurant. “So I started keeping pig intestines on the menu,” he told us. “And three weeks went by and only one person ordered it.”
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