Ku-Shiang Restaurant

  • Restaurants
  • Dinner
Critics' pick
1/6
Photograph: Jessica Lin

Three-cup chicken at Ku-Shiang Restaurant

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Photograph: Jessica Lin
Tea egg at Ku-Shiang Restaurant
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Photograph: Jessica Lin
Clam soup at Ku-Shiang Restaurant
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Photograph: Jessica Lin
Chinese watercress at Ku-Shiang Restaurant
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Photograph: Jessica Lin
Beef noodle soup at Ku-Shiang Restaurant
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Photograph: Jessica Lin
Tea eggs at Ku-Shiang Restaurant
Queens
Before the recent influx of diverse emigrants, Flushing was a stronghold of expats from the multicultural island of Taiwan, who frequented restaurants like Ku-Shiang. The front counters at this small, decades-old spot are stocked with Taiwanese takeout items like tea-smoked eggs, or “Japanese lunch boxes” that highlight the region’s diverse culinary influences. At the back tables, stainless-steel chopsticks and earthenware sit at the ready for traditional bowls of homey, spicy beef noodle soup and sanbeiji, or “three-cup chicken,” which takes its name from its equal portions of sesame oil, rice wine and soy sauce. Here it’s listed as “chicken with basil in casserole,” and arrives in a thick, pewter-colored pot, the bird’s flavorful meat coated in sweet brown sauce and brightened by a fistful of anisey Asian basil leaves. One of the best dishes is even simpler: a clam soup in which shell-on mollusks soak in a gingery clear broth, a reflection of the region’s island culture.
Venue name: Ku-Shiang Restaurant
Contact:
Address: 135-38 39th Ave
NY
11354
Cross street: between Main and Prince Sts
Opening hours: Daily 11am-11pm
Transport: Subway: 7 to Flushing–Main St
Price: Average entrée: $10. Cash only
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