Category: <span>NY Eats</span>

I don’t like spicy food. Not that I can’t take it. I mean I used to not be able to handle my spice. But over the years, I have improved. My tolerance has somewhat built up. Prove? I can handle a whole bowl spicy cumin lamb noodle from Xi-An Famous Food without a drip of water. So why don’t I like spicy food? I don’t like those that are extremely spicy. So much that it numb your tongue, and blind your senses. And you can’t tell what everything else taste like anymore. Then what is the point? I know, I know. Everyone’s standard is difference, so to let you know my standard, Xi-An is petty good ??; Taiwanese chili spicy hot pot is too too numbing?????. I have yet to test how I would do at Mission Chinese, but recently I got a little taste of that famous burning sensation at Fuku+. And let me tell you. That chicken finger was not burning hot…. It was explosive hot. ????

Opened early September, Fuku+ is the latest venture by David change’s Momofuku empire in New York. Base on the success of Fuku, Fuku+ expanded its menu, and find itself another “hole in the wall” location in mid-town. Yes, it is a hole in the wall, but it is a “high end” hole. Balcony of Ma Peche, and behind the midtown Milk Bar. Momofuku basically took over the Chambers Hotel’s lobby, and make it become the hottest eating spot. There is about just 20 seats and some standing spaces. No reservation necessary; first come first served, so therefore there’s always a line. But don’t expect the seats turn over like those at downtown Fuku sandwich place. Because. With a full bar, and along come the Danny Bowien Mission Chinese collaborated fuku fingers, people will take some time to enjoy/ take in the goodies.

We were told there would be 45 minutes wait for a table, and standing space would be significantly faster, so we chose standing place. About 15 minutes later, we were led to the left end of the bar. After a glance at the menu, I think we should treat Fuku+ as a bar rather than a restaurant or a fast food joint. I understand that Mr Chang’s version was to make Fuku a fast food brand, but when the drinks menu is more extensive than food menu, it would only be fair to think of it as a bar.

We had the mission Chinese Fuku fingers and Sichuan pork flatbread. Not a lot of food, but already plenty for us. Because those chicken fingers totally burnt us out and we couldn’t have anything else. There were a lot of black pepper on the chicken fingers; on top of it are the red hot chili pepper and dripping spicy red oil. These ingredients combine together, it is explosive!!! The chicken fingers are petty crunchy, but other than spicy, it is still spicy. As we take our first bite, both of us cough in tears?, and reach for water at the same time????. It took us about 5 minutes to regain our composure before we take another bite. I looked around. There were a number of tables have a full bowl of chicken fingers but have pushed aside. Some had tried a bite, couldn’t take the heat and went on to get something else. I tempted to do the same, but decided to tough it out. After all, i might never order this ever again… … We managed to finish all the chicken fingers, but it was a battle. We worked up a sweat. Good thing that i had a standing space instead of a table. I walked around a bit between pieces to pace myself. Once I got past all the spice, and reach the other side, there were a hint of sweetness. The truth juiciness of chicken uncovered. The downside of it? I honestly couldn’t tell what the Sichuan pork flatbread tasted like, because these HOT HOT HOT mission Chinese Fuku fingers had totally deprived all my taste buds?. After the spicy chicken explosive, I swear everything else taste like cardboard. (Sep, 2015)