{"id":7505,"date":"2019-01-03T15:16:15","date_gmt":"2019-01-03T20:16:15","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=7505"},"modified":"2019-01-03T15:16:15","modified_gmt":"2019-01-03T20:16:15","slug":"weekender-billiard","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=7505","title":{"rendered":"Weekender Billiard"},"content":{"rendered":"

Instagram Post 1\/2\/2019 & 1\/3\/2019<\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nBhutanese food is scarce in NYC and if you find it, it\u2019s often keeping company with the cuisines of neighboring Himalayan countries like Nepal and Tibet. Weekender Billiard, 41-46 54th St, in Woodside, Queens, doesn\u2019t characteristically share its menu with them but does share its venue with several billiard tables. Today, however, let\u2019s not to billiards but rather to the tables earmarked for dining as we take our cue from chef Norbu Gyeltshen.
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\nI can\u2019t say it\u2019s the national dish of Bhutan, but it\u2019s probably the best known. Ema Datse (aka ema datshi: ema = chili and datse = cheese) is simple but it packs a punch; it consists principally of very spicy chili peppers with a little cheese sauce for mollification plus some garlic \u2013 as though it needed it. Intense and potent.
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\nBumthang Noodle \u2013 Buckwheat noodles (soba) in combination with garlic and scallions.
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\nPhagsha Sikam Pak \u2013 A Tibetan dish made from very <\/em>dried pork with daikon and other vegetables.
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\nKagkur Soup \u2013 beef bone broth cooked for hours and enriched with squash\/pumpkin and green chili peppers, of course.
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\nListed under Appetizers, this is Chicken Chili with tomatoes, garlic, and ginger. Did I mention the green chili peppers?
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\nA Tibetan dish noted under Side Orders, Shap Tak is a stir-fry of beef, onions and tomatoes with garlic. Oh yeah, and green chili peppers.
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\nEverybody loves momos! These are beef and, remarkably, not spicy. (Unless you kick them up yourself!)<\/p>\n

It\u2019s a cuisine you should certainly try once. What it lacks in variety it more than makes up for in intensity!
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Let\u2019s not to billiards but rather to the tables earmarked for dining as we take our cue from chef Norbu Gyeltshen. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,115],"tags":[118,119],"class_list":["post-7505","post","type-post","status-publish","format-standard","hentry","category-instagram","category-restaurant-reviews-extended","tag-bhutanese","tag-tibetan"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/7505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7505"}],"version-history":[{"count":9,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/7505\/revisions"}],"predecessor-version":[{"id":7520,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/7505\/revisions\/7520"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}