A bacon shake from Five Guys

For some reasons, I overlooked this when we were at Five Guys so since it was in the vicinity it was convenient for us go stop by for whatever. So yeah, there was real bacon in this stuff. I could taste a bit of the bacon in the shake and there were also crunchy bacon bits as well. Not bad.

Katz's Delicatessen, Lower East Manhattan, NYC

This I suppose would be a site of pilgrimage for anyone who's heard of Katz's (205 E Houston St, NY 10002, tel : +212 254 2246) when visiting New York City. Me? I just wanted a taste of their famous pastrami. Not looking for what Sally had.

So we got ourselves one of their pastrami on rye. Condiment-ed with nothing but mustard. The meat was tender, salty and fatty. Couldn't say that I could detect much complexity in the spices or smoke that the meat had gone through but it was really good. And pretty expensive for a sandwich.

For good measure, we also had a chilli dog. It's a very decent dog. The kind that I definitely wouldn't mind eating again but it was kinda pricey too.

Because it was NYC and our first visit to Katz's Deli, we had to have their egg cream. If you didn't know, there isn't egg in egg cream. It's milk and soda and for this case, chocolate sauce. It did remind me of soda floats and was kinda nice.

99 Cent Express Pizza, Midtown Manhattan, NYC

So this was supper - again, not too far of a walk from where I was. We had passed by the shop (301 W 43rd St, NY 10036, tel : +212 315 5257) at 43rd and 8th a couple of days back and I suppose this was as NY an experience as it gets. Being in proximity of the hotel and opening late definitely helped.

I'm not going to say that this was in any way awesome or kick-ass because it wasn't. While the pizza wasn't outright impressive, it was edible and did the job for the craving. That's the mushroom and one with extra cheese. I supposed I would have been more impressed if they had made the extra cheese toasty and nicely browned with crispy edges. But for a frills free budget joint that does by the slice, I couldn't complain.

Xi'an Famous Foods, Midtown Manhattan, NYC

I came across the mention of Xi'an Famous Foods (24 W 45th St., NY 10036, tel : +212 786 2068) a few years back and was intrigued. They originally started out at Flushing in Queens and have since expanded to a number of outlets. Family run I heard. I found one of their outlets a short walk from where I was staying down at 45th. What luck!

One of those things they were known for was their biang biang mian. Noodles are apparently hand pulled to order. Here's the one with lamb. Doesn't look like very much but I thought they were pretty good. Spicy, salty and full of those cumin-y flavours that kept me going. From the textures, I'm pretty sure the noodles weren't made too long ago. I wish they would open one of these back home.

A company lunch event at Morton's

So Morton's (136 Washington St., NY 10006, tel  : + 212 608 0171) in NYC down at the World Trade Centre. This was a catered event so nothing was ordered.

That Morton's salad looked a little sad. It tasted okay though and some green vegetables were certainly what I needed.

This was possibly the smallest steak I've had at Morton's. Most haphazardly plated one too. A 6oz filet mignon without sufficient char to give credit to the restaurant's namesake. But they were cooking for a lot of people so I suppose standards slip. It wasn't bad by any stretch - just a little smaller than what would have been satisfying. Mashed potatoes were nice.

Smaller steak also meant that I had some room to spare for their cheesecake. Not bad. Rich, creamy and a little too much sweetness than I would like to deal with. But no complains here.

The Spotted Pig, West Village, NYC

We managed to get our table at The Spotted Pig (314 W 11th St, NY 10014, tel : +212 620 0393) after more than a half hour wait in the cold.

I was definitely looking forward to their burger with Rocquefort cheese. The very one that has a patty from a custom brisket, short loin and chuck blend by Pat LaFrieda. Done medium rare. It was satisfying to say the least and surprisingly, the blue cheese didn't fully overwhelm the meat. Speaking of meat, the aroma was nice but mellow for something that was aged. I'm with the position that the cheese introduced a complementary complexity to the meat in some ways and on the same hand, also masked some of the natural flavours of the beef. At $26 USD, it wasn't cheap though.

I only had one gripe with the food. That was their heavy hand with the salt which was evident in their asparagus soup and those thin shoestring fries that came with the burger.