Category Archives: Contemplations on New York Life

1915 Lanzhou Hand Pulled Noodles – lives up to the hype

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I met a friend for dinner tonight at 1915 Lanzhou Hand Pulled Noodles, which has two locations in Manhattan, one in Kips Bay, and its second in Manhattan Chinatown. I was first introduced to Lanzhou, Gansu, style hand-pulled noodles from a nondescript restaurant in Boston Chinatown. A friend’s boyfriend, who was also originally from Gansu, said that as a little boy, he grew up eating these noodles, and there was nothing quite like it. When the little noodle shop in Boston Chinatown eventually closed (with no reasons noted on their shuttered doors), he was devastated and said he had no idea where else to find the taste of his childhood. Simply watching noodles being pulled by hand was mesmerizing to me at the time, as I’d never seen any food craft quite like it. Even today when I watch this being done, I’m in awe.

When I eventually moved to New York in June 2008, I ended up in the mixed neighborhood of Elmhurst, Queens, where my cousin introduced me to Lao Bei Fang, a neighborhood staple in the budding mini Chinatown there. Lao Bei Fang specialized in hand pulled noodles and dumplings, and it was there that I became a hand-pulled noodle and dumpling regular. The owner always pulled the noodles then; he was truly a noodle master. If you came during off hours, he would even sing Chinese opera for you as a side bonus. As someone who grew up Cantonese and eating lots of Cantonese food, I found northern style noodles and dumplings to be a total revelation, one I was eager to delight in and slurp up.

Eventually, Lao Bei Fang expanded and moved into a bigger space off Whitney Avenue and onto the main drag of Broadway in Elmhurst. This required more staff, and this also meant that the owner and his wife were rarely seen at the restaurant anymore. Instead, they hired others to make all the dumplings and pull all the noodles. Sadly, the food was just never the same again. I tried going back twice to give them another chance, yet I always left disappointed: Once, I was given cold, previously fried dumplings. Another time, the noodles were gummy, and the beef soup tasted one dimensional and even canned. My beloved hand pulled noodle shop of my early 20s was no longer the same.

So when I read about 1915 Lanzhou Hand Pulled Noodle, I figured I had to try it out. I got to the restaurant a little early to find that a small line had already developed; there were eight people in front of me, and all were White! I wasn’t sure what to make of this or whether the line would move quickly. But within 10 minutes, I got a little table and was seated, even without my dining partner. And when my friend did eventually show up, she got confused that this was the right place because, “Why are there so many White people lining up for these noodles?” I let her know about the New York Times write-up, and she smiled and understood.

Here, you can choose the thickness and cut of the noodle, which was fun. And there’s a big glass wall through which you can watch the dumpling and noodle makers at work. And I will say: the hype was real. The beef broth was beefy, rich, with lots of spices and herbs, and the flavor was deep. The beef was tender and melt in your mouth. And the noodles had a delicious and addictive springiness. I also loved the chili oil with its fruity undertones. The little fried buns (sheng jian bao) were super crispy on the bottom and juicy.

I will definitely be back here for my hand pulled noodle fix in the future, even with the lines. I think takeout might be in order!

Proof that my child will become an omnivore (or stated differently, will not become a vegan)

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I’ve been clearing out most of the meat-based proteins in the freezer ahead of our upcoming Costco trip, and I found that I still had two packs of bone-in chicken thighs from Butcher Box. So I marinated them last night and roasted them, Vietnamese garlicky-style. I pulled all the meat off the bones and assembled what my mom would call a “cuon cuon” station: a shallow bowl-plate for dipping rice paper, a stack of rice paper, bowls with various herbs, lettuce, sliced cucumbers, pickled daikon/carrot, cooked rice noodles, crushed toasted peanuts, scallion oil sauce, a plate of just roasted garlicky chicken, bowls of nuoc cham for dipping. And because I had a random single egg remaining from the carton I just threw out, I also ribboned an egg omelet into strips to add to the cuon (rolls).

Kaia had her own vegetables and chicken on her plate at dinner time, but she was watching as I rolled chicken cuon for Chris and me. For the first time watching me do this, she was actually very fascinated. First, she asked if she could do it. Then, she realized quickly how finicky it was (these rice papers are very sticky and pliable for a 4-year-old!), so she asked me to make some cuon for her. And then, she happily tore into them and chewed them vigorously. She was very excited to finally “participate” in her cuon cuon station that her mama made. She instructed me on exactly how much of each filling she wanted in her cuon. I was so proud that she was embracing this for the first time, at age 4. There’s a first for everything!

Then at bedtime, we read a book together that included a unicorn and lots of food. And as per usual, Kaia likes to “pretend eat” all the food by “grabbing” all the food on the pages and pretending to chomp on and eat them. For the first time, she “grabbed” the unicorn and pretended to eat it.

“Pooks!” I exclaimed, a bit confused. “You can’t eat the unicorn!”

She smiled mischievously at me in response, then her face went blank. “Why not?” And then she paused and giggled. “I’m just pretending, mama!”

Unicorns are mythical animals. But my Pookie insists that she wants to “eat” them. I guess this may be a sign she has zero desire to become vegan anytime soon.

Chamber Music Society – Tuneful Teamwork for littles

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Whenever I can, I try to check the Lincoln Center and Chamber Music Society kids event calendars to see what’s upcoming that I could bring Kaia to. As she’s getting older every year, this means that there are more and more events that could be age appropriate for her. A lot of the Lincoln Center/CMS events are for elementary-school-age children, so she’s in a pretty sweet spot now as she’s getting closer to kindergarten. Months ago, I snagged some seats for us that were pay-what-you-choose for the Big Umbrella Festival CMS event called Tuneful Teamwork, where the kids get to see a string quartet play different pieces by Haydn, Grant Still, Beethoven, Borodin, Mendelssohn, and Bridge. I took her this afternoon to the Rose Studio for this performance. During each piece, the performers show a different way to lead, follow, and play as a team. All the performers were really interactive and sweet with the kids. Kaia was immediately mesmerized by all the string instruments, but of course as the hour went on, she gradually got distracted by other kids being distracted. She did jump at the chance to play with one of the instruments at the end. After the performance ended, child-sized violas, violins, a cello were brought out so that the kids could take turns touching and playing it with a CMS performer. Kaia chose the cello, and she really enjoyed holding the bow and listening to the “music” she was making.

I would love for Kaia to play an instrument, and I wonder which one she will choose if she does end up playing? In the back of my mind, I always think that if I were to learn an instrument now, I’d want to do something seemingly basic — the piano – an oldie but a goodie. I never learned how to read music properly during my two years (miserably) playing violin in elementary school. And it’s never too late to learn!

Suicide ideation in a 9-year-old

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Over the last decade, suicide rates among people under 18, and youth in general, have increased overall. There has been an upward trend pre 2020, a spike around the COVID period, and some recent improvement, but still elevated levels. Suicide has remained one of the leading causes of death for adolescents, and overall youth suicide rates are much higher today than they were just 10 to 15 years ago. Mental health struggles have increased in surveys of teens, especially among certain age sub groups. I’m aware of this not just because of my involvement with AFSP, but also because I generally follow mental health and overall health news and developments.

Today at an afternoon catch up with a friend, I was saddened to learn that her 9-year-old niece had attempted suicide by slashing her wrists. In the last few months, she’d already started withdrawing from friends and activities that usually interest her. She’s not even officially a pre-teen yet, yet she’s already feeling depressed. She has intense pressure from her mother to “make it” as a child model, and she’s constantly told she has to smile 24/7. It sounds like a pretty miserable life for such a young kid.

My friend is naturally a caring (and sometimes over-caring) and concerned person. She always wants to help and “fix” problems as best as she can. But this is one of those issues where I told her flat out that it would not be something to “fix”, but rather would need to be seen as a “work in progress.” At this age, kids need to know that they are good and enough as they are; they need a strong emotional foundation, and it’s up to the adults in their lives to help provide them that. Given she barely sees her niece once a month, she’s going to need someone more often present in her life like a counselor or closer family member to help reinforce this. She needs low-pressure, consistent communication. She also needs to know she has a safe space to openly speak her mind about anything and everything.

I think back to my old childhood and to Ed’s. And I know without a doubt that Ed had no adult he could rely on to be his safe person, his safe space. I eventually found two teachers in middle and high school who became mine, and ultimately my de factor mentors. If every little child growing up had real safe spaces with reliable, well-intentioned, kind-hearted adults, I think we’d have less mental health challenges amongst young people. But I guess we can all only try to do our own little parts to contribute to this.

Making strawberry matcha latte at home

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The last time I was at a matcha cafe, I was very tempted to get their strawberry matcha latte. But then I balked at the price — $9. I thought to myself, I know I can easily make this for so much less at home, and I would enjoy doing it. So I ordered a cheaper matcha latte that day and made a mental note to myself that I had to buy strawberries when on sale next and commit to making the strawberry sauce base.

So I got two pounds of very ripe strawberries from a street vendor in Astoria last weekend, and this time I knew I was finally going to make this happen! I washed and cut up the strawberries, tossed them into a little saucepan with a little bit of sugar. Then I boiled and simmered it for about 10 minutes. I pureed the sauce and stored it in a jar in the fridge. The “hard” work was done here.

Today, I finally put it all together: I added about a quarter of a cup of the strawberry sauce to two tall glasses (for both Chris and me), then poured in about half a cup of milk to each. I took some of my Costco everyday matcha powder and whisked it with some hot water. I added this to the glasses along with some ice and stirred a bit. Then I took a sip.

This was definitely tasty, and likely more satisfying knowing that I made this all by myself… And knowing that each of these glasses did not cost $9! I am more than happy to pay for lattes or tea/coffee drinks out when I know I cannot be bothered making the equivalent at home. But for me, a strawberry matcha latte is very low effort, high reward. And as long as I have matcha at home and affordable access to sweet strawberries, then I’m all in on making these and enjoying at home.

When your esthetician actually compliments your skin

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Since about 2013, I’ve been getting a facial about once a year to treat myself. There have been some anomalies where I’ve gotten two facials in a year, but that was either because I got a second one because of President’s Club at my last company, or because some friends wanted to have a spa day together. Then in 2024, I got referred to a skin clinic in Midtown Manhattan by a friend, and I really liked the esthetician who worked with me. Since then, I’ve committed to about two-ish facials per year, plus a few laser treatments since in my middle age, I’ve discovered a little hidden body dysmorphia (I have a great track record for being slow to almost everything…). In this entire time, I’ve pretty much never gotten any compliments on my skin other than that I’ve always looked young for my age. (I will note that when I went to my first and only dermatologist appointment back in October, the doctor said my “skin looks great!” But alas, she said this in the context of moles and potential skin cancer, so take that with a grain of salt). Other than that, most previous estheticians have told me that I have “very congested” skin, or a congested nose (I mean, I do have Asian genes, so this tracks). And in the last few years, I’ve been told that my oily skin has morphed into “combination skin,” meaning that I am dry in some parts but oily in others. So, this has been a lot of fun!

So yesterday, I went in for a facial with my now-regular esthetician. And after the full facial treatment, she took a few photos for me and compared these to when I first started seeing her in mid-2024. And she said to me, “Yvonne, your skin is looking so good! It’s so much brighter than it was before. Just look at these before vs. now photos. Have you been doing something different to your skin lately?”

Well, yes. I started an Australian 20 percent azelaic acid cream every morning since the end of December. And then I started 0.025 percent Tretinoin two days after my birthday in January for about four days per week, so I guess I have been doing a lot that is more intense and different for my skin than before. So maybe this is what is making it “brighter?” I have no idea. I look at my face every single day and probably scrutinize it more than I should, but if she didn’t show me the photos, I likely would have thought my skin was never going to do any better than it did in 2024.

It does feel good when an objective other person can share with you that something about you is improving for the better, though. I hope my skin health keeps up!

Transitional weather conundrum: what am I supposed to wear?

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The weather has been pretty wonky here in New York the last couple weeks. This last week, it’s been so cold that even after doing a thorough wash of our down-like winter coats to (originally) put away until next winter, I actually had to take them out again for Kaia and me. Kaia wore hers twice this week, and I wore mine once! It’s April, and we still need to turn the heat on at home…

So today, it was actually supposed to hit low 60s F in the city. Kaia wore a light jacket to school. I wouldn’t leave the house until the afternoon to meet my friend, and I had no idea what I wanted to wear. Because I tend to run cold, I put on a sweater, plus a medium-weight coat on top of it. I walked outside for two blocks and already felt too hot, so I took off my scarf.

Everyone who is into fashion always goes gaga for “transitional” seasons like spring and autumn. These people love their autumn or spring jackets, their cute tops and skirts, and count down the days when they can put together these nice outfits. I, on the other hand, am not at all a fashionista, truly dislike both of those seasons for dressing myself. I never have any idea what to wear, how to layer things. And since I run cold, I tend to overdress, which then means I will need to shed layers, which then means I will need to either carry said layers or stuff them in a bag. And that is so annoying to me. It’s even more annoying now that I have a preschooler, who always insists I carry her crap, as well!

I met my friend for tea today. After she hugged me, she looked me up and down, then back down and up. Then she said, “Are you a bit warm in this?”

Sometimes, I wish I could just go outside wearing a big warm brown paper bag and call it a day. That would be so much simpler.

The overachieving babysitter

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Tonight, we went out to dinner at a new and impossible-to-get-reservations restaurant with two friends who had a food distributor hook-up. We got the same babysitter who came over the night of my birthday dinner party this year. She is a complete overachiever: she came about fifteen minutes earlier than I asked the last time, and she followed all my instructions to a T. She probably even did more cleaning around my kitchen than I asked her to do the first time around. She especially stands out because of how meticulous and into detail she is, and also because she is so early.

Today, about 15 minutes she was supposed to arrive, this babysitter texted me. When I see a text coming from a babysitter just before they are supposed to arrive, I immediately assume it’s because they are running late and want to give me the head’s up. In this case, it was the total opposite: she wanted to let me know that she would be “late” as in, she would not be able to make it to our house ten minutes early. And she apologized in advance.

This babysitter is amazing. She is so nice, so prompt, so attentive to detail. And the best part is that Kaia truly adores her. She’s the only babysitter who Kaia has actually asked to see again, and demanded that she come back the next weekend. Our other regular babysitter… is regularly late. And she rarely apologizes for being late and rarely gives a head’s up she will be late unless I text her to ask for her ETA. And to make matters worse, she just raised her rate by 20 percent — and at last minute notice just four days before she was supposed to come babysit. So, yes, all of this has definitely left a sour taste in my mouth.

We don’t get a babysitter very often given it’s not cheap — it probably evens out to about once a month (when we’re here), or even less. But this babysitter is definitely on the real favorites list.

Sluggish two days later

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On Friday night when we had dinner and a comedy show with friends, our friends got to the restaurant early enough for Happy Hour, so they ordered a bunch of items off the Happy Hour menu, including two orders of Korean fried chicken that came with two buckets of beer, for a total of ten beers. I figured they would get a single order of fried chicken with the beers, but I didn’t realize they would get two buckets. I had asked my friend to order me a specific Happy Hour cocktail without realizing they got so many beers. And because I hate waste, I felt bad leaving so many beers behind. So I decided that on top of my cocktail, I would have a beer… and then I opened a second beer and probably had a quarter to half of it. During dinner and the show, i felt completely fine. I did not turn red (no, I don’t get Asian glow). I felt sober and clear-headed.

That was until the next morning, when I woke up feeling sluggish in the mind and body. I wasn’t in pain, and I did not have that “hung over” feeling. It wasn’t like I couldn’t think straight, but I definitely did not feel good or refreshed in the slightest bit. I just felt… off. I could still follow conversations, do my usual tasks, and even did some yoga that morning. But “off” is the only word I can use to fully describe how I felt. And if that was not enough, today, which is two days later, I still don’t feel right. It’s like a foggy brain without being fully foggy, if that makes any sense at all. My motivation to do anything productive is extremely low. And given it was threatening to rain and did rain today, we ended up staying indoors all Sunday. I made one dish, and that was it.

I wonder if I would still feel this way if I didn’t actually know I was 40. I feel like because I know I am in my 40s now that I’m feeling more of these “your metabolism is slowing” feelings. As I read, your metabolism doesn’t just fall off a cliff at 40; that’s not really how metabolism works. It slows gradually over your late 20s, 30s, 40s, and 50s. Regardless, this wasn’t a great feeling, especially as I’ve actively cut back on alcohol in the new year. And I don’t think I can drink that much anymore — for my mental clarity, but also for my general fitness goals.

Candied nuts – the simplest addition to salads that can make it pop!

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As someone who has always loved tinkering in the kitchen with different ingredients and recipes, I have always enjoyed candies nuts in salads when I’ve had them. But for some reason, I never thought to make them myself. I know they are pretty simple and straightforward to make: you take a bunch of nuts, coat them in maple syrup or simple syrup, sprinkle a little sea salt on top, and toss them. Then, you bake them at a low-ish temperature in the oven for about 25-30 minutes until they are crystallized. When you are done, you get this magical savory-sweet, high protein, high fiber snack that will quickly impress people when they find out you actually made them yourself. It’s low effort, but high “wow” factor.

Well, I finally got inspired and pushed to make them for a beet and lentil salad with tahini-yogurt dressing recipe from Hetty Lui McKinnon’s Linger cookbook. Honestly, this is not normally a cookbook I would have bought for myself; it’s all about salads, and the entire book is vegetarian. But after being gifted it and going through it, I’ve realized I am quite inspired by Hetty’s take on what a “salad” is, and I love the way she pairs ingredients together. It’s definitely made me rethink food pairings and what flavors complement each other.

So for this salad, (pre cooked) beets and shallots are pickled in a sweet vinegar mixture with spices. Then, you add cooked lentils, toss them both together in olive oil and salt/pepper. And finally, you smother a tahini-yogurt sauce on them, topping them with candied walnuts. And yes, the candied walnuts truly MAKE this salad pop. It’s one of those salads that are very memorable not just because it’s gorgeous to look at with the color contrasts, but because the flavors all meld together really beautifully.

And that, my friends, is a beautiful, delicious salad worth making and eating again and again.