Debasaki Japanese Style Chicken, Flushing, NY – Part 1
Debasaki
33-67 Farrington St
(Near Prince St)
Flushing, NY 11354
(718) 886-6878
*Opened til 2AM, last call for seating at 1:30AM on Saturdays.
Debasaki Japanese Style Chicken Restaurant
When my fellow Xangan, Azriha wrote a post on Debasaki, I KNEW, just knew that I have to come here. The number one reason being that this restaurant makes fried chicken with stuffing in it!! Just the concept alone is enough to win me over. Now, I have tried different kinds of fried chicken in which I classify by geography. American fried chicken is satisfying, but Korean fried is gourmet and very addictive. I have yet to try Japanese fried chicken, and I made it my mission to go there right after my gym work-out on Saturday. Yes, this is how passionately I feel for asian fried foods!
Understand that just because the restaurant advertised that it is Japanese Style Chicken, doesn’t mean it is runned by the Japanese. In fact, this place is runned by koreans! I don’t know where they got the recipe for Japanese fried chicken, but all I know is that it’s a great idea.
When Finechinaguy and I walked into the restaurant at 10pm, I thought I walked into a trendy lounge. It is dimly lit in there and there’s a stretch that you have you walk down in order to find the waitress. I felt like a model when I walked down that stretch because the whole room was pumped, literally pumped with clubbing music. Ok, Akon’s Dangerous was on, but later on there was other hip-hop, r&b, and pop! As I was walking down with ‘Guy, I noticed that there are booths, just like what my fellow Xanga mentioned.
Debasaki Interior Stretch
Other Seating in Debasaki
Debasaki Booth
Debasaki Menu
Debasaki Main Menu
Yes this is a teaser post. I just want to post this up before I go out! I will return to do the second portion!
So please stay tune!
FCG’s Review of Pepsi Natural Cola
Now Pepsi has launched a new product called Pepsi Natural: All Natural Cola. Finechinaguy had also made a review, which you can read by clicking on the link, and there are just a few points that I personally disagree on.
Pepsi Natural
Notice that it says it’s made with, “Sparkling water, sugar, and kola nut extract.” And literally that is exactly what you will be drinking. Maybe because I personally do not like sparkling water, but this soda tastes like a VERY watered down version of Pepsi. Now, good thing is gives your tongue the impression that is it indeed healthier because a lot of ingredients are stripped from this version of cola which is good.
Please click on the following link for more.
Pineapple Bun (bor lor bao) & Pineapple Comparison (Why’s it called Pineapple Bun?)
So you want to know why Pineapple Buns are called such? It’s a simple explanation but it seems sometimes it is lost in translation.
Pineapple Bun (bor lor bao)
Pineapple (courtesy of timesonline.typepad.com)
The original way of creating the crust of the Pineapple Bun is to make diagonal cuts across the surface. After baking, it looks like the surface of a Pineapple. This method is sometimes lost due to individual bakeries. The bakers probably don’t bother and slap the crust on since most bakeries make it so cheap (under $1 usually) and lots of it, where as high end bakeries will charge 3-5x more for it.
For more, please read Part 1 & Part 2 of this series!
Pineapple Bun (bor lor bao) with Red Bean Paste Filling Part 2
Read the first part of the post here!
Here’s how the Pineapple Bun with Red Bean Paste filling looks when cut in half. Keep in mind that it is extremely difficult to slice in half a bun thats soft. You’ll either crumble the crust or completely smash up the bun. It took some extreme care to slice it, even then, it smooshed just a bit.
Pineapple Bun (bor lor bao) with Red Bean Paste Filling
Pineapple Bun (bor lor bao) with Red Bean Paste Filling
This is one of my favorite Buns, a Pineapple Bun. But not just any ordinary Pineapple Bun, this one has a Red Bean filling. A combination of two of my favorite pastries!
Ever wonder why its called a Pineapple Bun (hint: Look at the Crust)? The crust resembles a pineapple, simple as that. Its a fluffy dough with a sweet crust that crumbles upon contact. Its delightful.
There are variations depending on the Bakery and upon the region/area. Some crusts are light yellow, almost white while others are deep yellow or orange. Either way, you won’t mistaken it for anything other than a Pineapple Bun. The other variations of this is the filling. A Plain has no filling, sometimes you can get it with Red Bean Paste (a favorite of mine). Another variation has a creamy egg filling (pictures next time) that most bakeries bake up in a longer or almost trianglish shape rather than round.
Pineapple Bun (bor lor boa) with Red Bean Paste Filling
Pineapple Bun (bor lor boa) with Red Bean Paste Filling
These can be found in Chinese Bakeries usually, stop by at any Chinatown and you’ll probably find them easily. Don’t believe they’re just eaten as breakfast, they can be eaten anytime and will laste a few days without refrigeration. But of course they are freshest in the mornings after being baked. When its warm, its soft and very fluffy, watch for crumbs falling. They’re cheap too! They can cost from 60 cents to about $1, again depending on the bakery. If you ever visit a Chinese Bakery, be sure to ask for Bor Lor Bau!
Read Part 2 of this post here!
