New Kam Hing

KamHingLogo2
The Yee Family celebrating Lunar New Year
Photo courtesy of The Yee Family

New Kam Hing Coffee Shop is a landmark of Chinatown. It opened its doors about 35 years ago and is famous for its light, fluffy, and moist sponge cakes.

Owned by the Yee family, Kam Hing is the mother shop to Tonii’s Fresh Rice Noodle, which opened it’s doors in 2019 and worked hard to stay afloat during the pandemic. The Yee family takes a lot of pride in both shops and their part of the rich history of Chinatown.

Tonii’s owner Elizabeth Yee says of her family businesses: “My family is what inspired me to open Tonii’s. Growing up, my siblings and I always had New Kam Hing as our home base. I would hang out there with my friends after school, and I would work there on the weekends with my brother. We would have family BBQs and holiday parties there as well. Having the store play such a central role in my life when I was growing up made me realize that if I opened a shop of my own, my kids would have a chance to make the same childhood memories. Thus, I opened Tonii’s for my kids’ future— so that I could give my kids a home base, and let them know that no matter what happens, their family is right there.”

Next time you’re in Chinatown we strongly advise that you stop by Tonii’s Fresh Rice Noodle for some fresh noodles and then swing over to New Kam Hing for Chinatown’s Best Sponge Cakes.

Featured Sponge Cakes provided by The Yee Family
in celebration of Lunar New Year 2024:

Chocolate Chip, Green Tea, Strawberry, and Coconut

Featured Sponge Cakes provided by The Yee Family
on May 26th, 2022:

Taro, Pandan, Mango, Butterscotch, Lychee Rose, Chocolate Chip

Photos courtesy of New Kam Hing and Tonii’s Fresh Rice Noodle

Kam Hing Bakery

118 Baxter Street, New York, NY 10013

www.newkamhing.com

Follow Kam Hing Bakery:

Tonii’s Fresh Rice Noodle

83 Bayard St, New York, NY 10013

www.toniifreshricenoodle.com

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Fan-Fan Doughnuts and La Newyorkina

Chef Fany Gerson
Photo courtesy of Fany Gerson

Fany Gerson is a chef, consultant, teacher, speaker, and cookbook author. She was born and raised in Mexico City and her work has been featured in the New York Times, Food and Wine, Fine Cooking, Saveur, Fine Cooking, Fast Company and Inc magazines, among others. She has also been featured in Food 52, The Insider, The Cooking Channel, Steve Harvey Show, and collaborated with brands such as Nike, Budweiser, The EGG board, Callebaut chocolates, Volcan Tequila to name a few. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York.

Fany launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She was the Chef and co-founder of Dough, an artisan gourmet doughnut shop in New York and the newly opened Fan-Fan Doughnuts.

In 2009, I spent a year doing research & traveling through Mexico to write my first book “My Sweet Mexico.” That experience changed my life.

When I returned to New York, I knew I wanted to share and celebrate the amazing frozen treats & sweets of Mexico.

I wanted to have my own business, but I didn’t know what to do since I wanted to do it all. One day, I had a dream that I was going to open a Mexican ice cream shop in New York. That’s how I decided to start with paletas, the quintessential frozen treat in Mexico. I thought I could test the idea without spending money on an ice cream machine and see how New Yorkers liked the sweet flavors of Mexico.

My mission is to share the sweetness of Mexico; I also strive to create the kind of company that people want to be a part of, support, work for, and partner with. I have tried to build a strong local community in the relationships we have with customers, growers and anyone else that is involved. 

Featured Paletas provided by La Newyorkina
on July 22nd, 2023:

Pink Lime, Mango Chili, and Coconut

Featured Doughnuts provided by Fan-Fan Doughnuts
on March 31st, 2022:

Doughnut Holes: Chocolate and Mexican Cinnamon Sugar
Mini Doughnuts: Mango Lassi, La Donna, and White Coffee

Photos courtesy of Fan-Fan Doughnuts and La Newyorkina

Fan-Fan Doughnuts

448 Lafayette Avenue, Brooklyn, NY 11205

347-533-7544

www.fan-fandoughnuts.com

Follow Fan-Fan Doughnuts:

La Newyorkina

61 Commerce Street, Brooklyn, NY 11231

347-763-0253

www.lanewyorkina.com

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DON'T HIRE A CATERER: SENSATIONAL PASTA SALADS

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes with that extra special touch that makes food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

This month, Georgette keeps it cool with some make ahead pasta salads that use summer’s freshest produce and that qualify as show stoppers – without having to spend hours over a hot stove. Simple tricks like serving the pasta salads in a shallow bowl and reserving some of the add-ins to pile on top of the pasta turn these dishes from an afterthought to a star dish.

I like to make summer entertaining as bright and colorful – and as effortless – as possible. Fresh and healthy are also top priorities. Summer farm stand produce is the inspiration behind these pasta recipes. By all means, adjust them to what you find in your local farm stand, green market or CSA.

As for the pasta shapes, for these room temperature dishes, I suggest short pastas such as gemelli, rotelle, radiator and other bite sized varieties. I would simply avoid tube pastas such as penne or rigatoni, and long pastas such as spaghetti or fettuccine.

These can be made one day ahead, with only minor last-minute assembly, leaving you to spend time with your guests and not in the kitchen at mealtime. If you are making ahead, toss cooked pasta in olive oil and store separately from garnishes. When ready to serve, toss only about 2/3 of the vegetable garnishes into the pasta, leaving the remaining garnish to arrange over the top or around the sides. The exception is the pasta with pesto, for which all the roasted cherry tomatoes should be arranged over or around the pasts, as opposed to mixed in.

As with most dishes made to be enjoyed at room temperature, if making ahead, we suggest removing food from the refrigerator about an hour before serving. The flavors will come to life more readily when not ice cold.

Finally, arrange pasta on serving platters rather than in deep bowls. This enables you to feature the vegetable garnishes on top, rather than having all the best bits get lost at the bottom.

Check out the recipes below or download the recipe packet by clicking the button below. 

RECIPE: RED, WHITE AND GREEN GEMELLI PASTA SALAD

with Pesto, Roasted Cherry Tomatoes, Toasted Pine Nuts

Servings: 4 – 6

Ingredients

For the cherry tomatoes

  • 3 cups cherry tomatoes, halved
  • 3 sprigs fresh thyme
  • ¾ cup olive oil
  • 1 clove garlic, peeled
  • Salt and pepper to taste

For the pesto

  • 2 cups basil leaves
  • ½ cup olive oil
  • 6 cloves garlic, peeled
  • 2 Tbsp pine nuts
  • ½ cup parmesan cheese, finely grated

Garnish

  • ¼ cup parmesan cheese, in shards

For the pasta

  • 12 oz gemelli pasta

Procedure

  1. Pre-heat oven to 400֯.
  2. Prepare the tomatoes. Thinly slice one clove of garlic. On a sheet pan, toss halved cherry tomatoes with sliced garlic, thyme sprigs, and ¼ cup olive oil. Season with salt and pepper. Bake approximately 20 minutes, until the tomatoes are softened and beginning to caramelize around the edges. Set aside and let cool.
  3. Prepare the pesto. Reduce oven temperature to 300. Place pine nuts on a sheet pan and toast, tossing occasionally until golden brown.
  4. In small sauté pan over low heat add ¼ cup olive oil. Add garlic cloves and simmer gently, but do not brown. Set aside and let cool. Meanwhile, bring a pot of salted water to a boil. Add basil and blanch briefly just until leaves are wilted. Shock in ice water, drain well, wringing the leaves to remove remaining liquid. Add blanched basil to bowl of food processor along with parmesan, cooked garlic and its olive oil and half of the toasted pine nuts. Process until smooth. Add additional olive oil as needed. Season with salt and pepper to taste. Set aside.
  5. Prepare the pasta. Cook pasta in boiling salted water to al dente. Drain and while still warm, toss with pesto. Place on a serving platter and arrange roasted cherry tomatoes around the pasta. Arrange remaining browned pine nuts and thinly shaved parmesan shards over the top (optional).

RECIPE: FARM STAND ZUCCHINI AND LEMON PASTA

with Roasted Yellow and Green Zucchini, Chives, Lemon, Toasted Pistachio, Ricotta Salata

Servings: 4 – 6

Ingredients

For the zucchini

  • 2 whole yellow and/or green zucchini, cubed -or- 10-12 baby green zucchini, halved lengthwise -or- 10-12 patty pan squash, halved
  • 2 cloves garlic, coarsely chopped
  • 3 sprigs fresh thyme
  • ¾ cup olive oil
  • 3 scallions, white and green parts thinly sliced
  • 1 lemon, zested and juiced

For the pasta

  • 12 oz rotelle pasta, cooked al dente

For the salad

  • ⅓ cup pistachios, toasted and coarsely chopped
  • 2 oz riccota salata, shaved

Procedure

  1. Preheat oven to 400֯.
  2. Prepare the zucchini. If using full size zucchini, cut zucchini in ¼ inch thick lengthwise slices. Cut each slice into long strips and then into small cubes. If using baby zucchini and patty pan, simply cut in half lengthwise.
  3. On a sheet tray, toss zucchini, thyme, garlic and scallions with just enough olive oil to coat lightly. Season with salt and pepper. Roast vegetables until a little softened and caramelized around the edges. Remove from oven and grate lemon zest over the vegetables. Add the juice of the lemon, salt and pepper to taste, toss well and adjust seasoning as needed.
  4. Prepare the pasta salad. Cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the vegetables and half the ricotta salata. Arrange pasta on a serving platter and spread remaining vegetables, ricotta salata shards and toasted pistachios over the top.

RECIPE: SUMMER IN SARDINIA PASTA

with Roasted Sweet Yellow Peppers, Tomatoes, Capers, Black Olives, Yellow Raisins, Anchovies

Servings: 4 – 6

Ingredients

  • 2 cloves garlic
  • 1 Tbsp capers
  • 2 Tbsp yellow raisins, soaked in warm water and drained
  • ¼ cup flat leave parsley, coarsely chopped
  • ¼ cup basil, coarsely chopped
  • ¼ cup pitted black olives
  • 4 anchovy fillets (in oil)
  • 2 yellow bell peppers, seeded and julienned
  • 2 cups cherry tomatoes, halved
  • ⅓ to ½ cup olive oil
  • 12 oz radiatore pasta

Procedure

  1. Pre-heat oven to 400֯.
  2. Coarsely chop together garlic, capers, pitted black olives and anchovy filets. Transfer to a sheet pan and toss together with yellow pepper, cherry tomatoes, yellow raisins, parsley, basil and 1/3 cup olive oil. Season with salt and pepper. Salt lightly, given that the capers, olives and anchovies are already salted.
  3. Roast vegetables approximately 20 minutes until vegetables are softened and slightly caramelized around the edges.
  4. In the meantime, cook pasta in boiling salted water to al dente and drain. Toss pasta with approximately 2/3 of the roasted vegetables, adding a bit more olive oil, as needed. Arrange pasta on a serving platter and place remaining roasted vegetables over the top.

Bite Mini Donuts

Bite is a small, queer-owned business based in Brooklyn, NYC.
Cousins B and Sam started baking early on with their grandmother and their love and passion for baking translated into adulthood. After baking their donuts for friends, family, and small engagements, Bite was officially launched in 2019. In 2022, Bite completed its first season as a Smorgasbord vendor and, shortly after, raised the funds to move into their first commercial space at Nimbus Kitchen in Downtown Brooklyn. Now, BITE offers dessert catering and delivery in NYC. They specialize in beautiful, baked mini donuts with an artisan twist and always have seasonal and holiday menus.

Featured Donut provided by Bite
on Wednesday, June 21st, 2023:

"The Gay Donut"

Photos courtesy of Bite

Bite

Baked in Brooklyn

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Due to popular demand from friends and family, Tristan launched his online business in 2019. During the pandemic, he baked pies for hospital workers. His delicious pies, which can now be shipped nation-wide,
have quickly grown in popularity!

Featured Pie provided by Tris Pies
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Mini Sweet Potato Pie

Photos courtesy of Tris Pies

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DON'T HIRE A CATERER: SUMMER BARBECUE

Georgette Farkas is officially our Culinary Ambassador at Great Performances, but we’ve also crowned her our Hospitality Maven. Drawing upon her experiences working at leading restaurants and spearheading her eponymous Rotisserie Georgette, she brings a wealth of knowledge and experience. In addition to everything she does at GP across all teams, she also regularly entertains at home, creating incredible dishes with that extra special touch that makes food even more memorable and delicious.

In this series, Georgette shares tips from the caterer’s tool kit to make entertaining at home (almost) effortless. From time saving shortcuts and grocery store secrets to garnishing hacks and presentation magic, she’ll help you host a party that’ll make your guests feel extra special and that you’ll actually be able to enjoy.

She’s also curated recipes for you, highlighting the tips she’s shared. Each month look for dishes and ideas that would be delicious on their own, but that together make up menus that will have you entertaining like a pro.

As the weather heats up, we can’t help but want to take the cooking outside. A couple summers ago, I hosted an online class, World Tour Brochettes. I stand by these recipes – they are timeless, delicious, and infinitely adaptable. Best of all, they are perfect for effortless summer entertaining.

Call them brochettes, skewers, kabobs, as you like. It all comes down to assembling well-seasoned ingredients on a stick to grill over open flames, ideally with a little char around the edges. Of course broiling is an option for city apartment dwellers. These recipes take you on a journey without ever leaving home. We could have chosen flavors from countless destinations, but landed in the South of France, Southern Spain and then Thailand.

I’ve paired each brochette with a side dish made with the same seasonings used in the marinades. This makes for a great menu and also simplifies the market list. I’ve also planned marinade quantities so that you will use only a part of it to coat meat and vegetables, reserving the remainder to spoon over the cooked brochettes.

I recommend flat surfaced brochettes, as they will hold ingredients in place when turning them on the grill. Whether rounded or flat, if using wooden brochettes, soak them first so as to avoid burning the ends. I treasure my steel brochettes with decorative brass finials, a souvenir from long ago summer travels in Turkey.

Each of these dishes can be prepared a day ahead to lighten your entertaining load. In fact, the brochettes will benefit from marinating overnight. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together. Not to worry if you’re not grilling outdoors, the broiler setting in your oven will do just fine.

Check out the recipes below or download the recipe packet here: https://docs.greatperformances.com/view/1031572904/

RECIPE: HERBES DE PROVENCE CHICKEN & ZUCCHINI BROCHETTES

Side Dish: Raosted Cherry Tomatoes

Servings: 4

Ingredients

For Marinade:

  • 4 large cloves garlic, peeled and chopped
  • 3 Tbsp herbes de Provence
  • ¾ cup olive oil
  • 1 whole lemon, zested and juiced

 

For the brochettes:

  • 4 pcs boneless, skinless chicken thighs, cut into 4 pieces
  • 2 whole green and yellow zucchini, sliced 1/4″ thick
  • 8 whole purple pearl onions, peeled and blanched

 

For the tomatoes:

  • 4.5 cups cherry tomatoes, halved

Procedure

  1. Pre-heat oven to 400֯.
  2. On a sheet pan, toss cherry tomatoes with 1 Tbsp herbes de Provence, 1 Tbsp chopped garlic, ¼ cup olive oil and salt and pepper to taste. Cook cherry tomatoes until softened and slightly caramelized, approximately 45 minutes. Remove from oven, adjust salt and pepper. Set aside. May be made one day ahead and refrigerated. Remove from refrigerator at least one hour prior to serving.
  3. In a mixing bowl combine lemon zest and lemon juice with 1 tsp salt and ¼ tsp ground pepper. Whisk together to dissolve salt. Incorporate remaining garlic, herbes de Provence and olive oil.
  4. In a separate bowl, toss chicken, zucchini and pearl onions in just enough marinade to coat. Arrange them on brochettes, sandwiching each piece of chicken between two pieces of zucchini and placing a pearl onion between each set of chicken and peppers.
  5. Marinate covered in refrigerator for at least three hours or overnight. Remove from refrigerator one hour prior to cooking. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking.
  6. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the meat has reached an internal temperature of 165֯. If cooking indoors, arrange brochettes on a sheet tray and place in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook five to six minutes on each side.
  7. Place brochettes on a serving platter and spoon remaining marinade on top. Arrange roasted cherry tomatoes around brochettes.

RECIPE: GINGER-MISO CHICKEN & JAPANESE EGGPLANT BROCHETTES

Side Dish: Carrot, Cabbage, and Kale Slaw

Servings: 4

Ingredients

For the marinade:

  • 4 oz rice vinegar
  • 1 Tbsp Thai chili paste
  • 2 oz Tamari
  • 3 Tbsp white miso
  • 2 Tbsp honey

 

For the brochettes:

  • 4 pcs boneless, skinless chicken thighs, cut into 4 pieces
  • 2 whole Japanese eggplant, cut in 1” rounds
  • 2 whole green peppers, halved, seeded, cut into 1.5” squares
  • 2 tsp white sesame seeds

 

For the slaw:

  • 5 oz red or purple cabbage, fine julienne
  • 5 oz carrot, spiral cut or julienne
  • 2 oz kale, coarsely chopped
  • 3 Tbsp grated ginger
  • 3 cloves garlic, grated
  • 2 oz sesame oil
  • 2 Tbsp thinly sliced scallions
  • 2 Tbsp chopped cilantro

Procedure

  1. In a mixing bowl combine rice vinegar, Thai chili paste, tamari, miso, honey, ginger, garlic, and cilantro. Set aside. Can be prepared several days ahead.
  2. In a mixing bowl, combine cabbage, carrot, daikon, and kale. Toss with half of the above marinade, or just enough to coat. This is best made the day before. Once slaw has marinated overnight, drain off and discard any excess liquid. Remove slaw from refrigerator at least one hour before serving.
  3. Whisk sesame oil into remaining marinade. Toss chicken, eggplant, and green peppers in just enough marinade to coat. Set aside remaining marinade. Arrange chicken and vegetables on brochettes, sandwiching each piece of chicken between two pieces of green pepper and placing a piece of eggplant between each set of chicken and peppers. Arrange brochettes on a sheet tray. Marinate covered in refrigerator for at least three hours or overnight. Remove from refrigerator one hour prior to cooking.
  4. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking.
  5. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the meat has reached an internal temperature of 165֯. If cooking indoors, place brochettes in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook five to six minutes on each side.
  6. Arrange brochettes on a serving platter and spoon remaining marinade over them. Arrange scallions, cilantro, and sesame seeds on top. Serve the slaw alongside.

RECIPE: SHRIMP, CHORIZO, AND SWEET RED AND YELLOW PEPPER BROCHETTES

Side Dish: Orzo with Safran

Servings: 4

Ingredients

For the marinade:

  • ¾ cup olive oil
  • 6 large cloves garlic, peeled and chopped
  • 1 Tbsp dried thyme
  • 1 tsp paprika
  • 2 Tbsp tomato paste

 

For the orzo:

  • 1 Tbsp tomato paste
  • 2 Tbsp olive oil
  • ½ tsp saffron threads
  • ½ cup chopped flat leaf parsley
  • ½ cup orzo

 

For the brochettes:

  • 16 ¼”-thick slices cured chorizo
  • 12 large shrimp, peeled with tail on (size U8)
  • 1 red bell pepper, halved, seeded, and cut in 1.5” square
  • 1 yellow bell pepper, halved, seeded, and cut in 1.5” square
  • 6 cippolini onions, blanched, peeled, halved

Procedure

  1. In a mixing bowl, whisk together 3/4 cup olive oil, garlic, thyme, paprika, tomato paste and chopped parsley with salt and pepper to taste.
  2. In a separate bowl toss shrimp, peppers, sliced chorizo and half the cippolini onions with just enough marinade to coast. Arrange them on brochettes, sandwiching each piece of shrimp between two pieces of pepper and placing a cippolini onion half and chorizo slice between each set of shrimp and peppers.
  3. Arrange brochettes on a sheet tray and refrigerate covered for at least three hours or overnight. Remove from refrigerator one hour prior to cooking.
  4. Just before grilling, tighten up your brochettes, making sure the ingredients are closely pressed together, as this will make for even cooking.
  5. Bring salted water to a boil in a saucepan, add orzo and cook approximately 7 minutes to al dente. Drain, setting aside 1/2 cup of the pasta liquid.
  6. In the meantime, coarsely chop the trim from the red and yellow peppers and slice the remaining cippolini onion. In a medium skillet, add 2 Tbsp olive oil, remaining cippolini onion and chopped red and yellow pepper trim. Cook stirring over medium heat, until soft and lightly caramelized. Incorporate half the remaining marinade and saffron. Add orzo and just enough of the reserved orzo cooking liquid to loosen the mixture slightly. Season with salt and pepper to taste. Toss in chopped parsley.
  7. On a heated grill, cook brochettes approximately five to six minutes on each side, until browned and the shrimp have reached an internal temperature of 165֯. If cooking indoors, arrange brochettes on a sheet tray and place in an oven pre-heated to 450֯ or place under a well heated broiler on high setting. Cook 5-6 minutes on each side.
  8. Place brochettes on a serving platter and spoon remaining marinade over them. Arrange orzo alongside.

HONORING BLACK LIVES MATTER MONTH
AND SOUL FOOD MONTH

By Great Performances

As we honor both Black Lives Matter Month and Soul Food Month, it is important to acknowledge the significant contributions of Black chefs and restaurant owners to the culinary world. From traditional Southern dishes to unique and creative fusion cuisine, Black chefs and restaurant owners have brought immense talent and creativity to the industry. We are honored to partner with Black chefs and restaurant owners who have made an impact on the culinary scene, both locally and nationally.

Join us as we celebrate their achievements, cultural heritage, and culinary mastery this month and every month.

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So whether it be a simple breakfast or special occasion we would love to be apart of your day!

Featured items provided by New Cameron Bakery
on Wednesday, May 17th, 2023:

Tiger Roll Cake
Matcha Roll Cake
Strawberry Roll Cake

Featured items provided by New Cameron Bakery
in celebration of the Lunar New Year 2023:

"Gok Zai" Chinese Peanut Hand Pies
and Sesame Balls

Photos courtesy of New Cameron Bakery

New Cameron Bakery

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www.newcameronbakery.com

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Pinklady Cheese Tart

Established during the summer of 2020, amid the uncertainty of the COVID-19 global pandemic, a cozy shop in New York Chinatown, called Pinklady, is the latest home for the irresistible ooze of sweet molten cheese in Japanese Cheese Tarts, which has been spreading around the globe. Founder Jean Lim grew up in Malaysia, where shops selling individual Japanese cheese tarts had been very popular with her friends and family for years. It was only in 2019, on a trip home from New York City, that she tasted one for the first time. “It was okay,” she said, “but it could have been cheesier.” The attraction of these cheese tarts is that eaten fresh out of the oven, their creamy middles offer an alluring molten melt of cheese, making them an instant Instagram darling.

Lim had moved to New York for a Master degree several years previously but realized that wasn’t the path for her. She had always imagined running a business. Armed with 5QT Kitchenaid mixer and an oven at home, Lim started testing her recipes for 6 months. Neighbors, friends and family all agreed that the cheese tarts were delicious before Lim she took a giant leap in 2020 and opened the petite Pinklady. “Life is short,” says Lim, “you have to go for your dream.”

Lim’s version of Japanese cheese tarts is she says, “less sweet, fluffier, easy to eat, and not heavy.” All 200-300 a day are made in the tiny kitchen at the back of Pinklady. Lim started with the original cheese flavor, which is still the most popular, adding 7 more options in a range of natural flavors and hues, (green matcha, purple ube, cocoa chocolate, silvery black sesame, original with blueberry filling, fruit flavors such as lemon and pink strawberry). The name Pinklady came to her in a dream.

Featured Treats provided by Pinklady Cheese Tart
on Wednesday, May 3rd, 2023:

Matcha Green Tea Cheese Tart
Black Sesame Cheese Tart
Ube Cheese Tart

Photos courtesy of Pinklady Cheese Tart

Pinklady Cheese Tart

11 Mott Street, New York, NY 10013

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Damascus Sweets

Damascus Sweets first opened its doors in early 2020. This small Bronx bakery located in Little Yemen has become a favorite to many locals in the greater Bronx area.

Damascus Sweets specializes in Middle Eastern treats like baklava, kunafa, and much more. We are very excited to bring their delightful treats to you.

Featured Treat provided by Damascus Sweets
on Wednesday, April 19th, 2023:

Kafaiti & Baklava

Photos courtesy of Damascus Sweets

Damascus Sweets

677 Morris Park Ave, Bronx, NY

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