Go Visit Red House
192-03 Union Tpke., Fresh Meadows
Cuisine: Chinese & Japanese
Hours: Mon-Thu: 11:30 am-10 pm; Fri.-Sat 11:30 am-11 pm; Sun noon to 10 pm
Credit Cards: All Major
In only eight months, Red House has done more than just attract neighborhood locals and borough residents to feast on its delicacies from the Far East. Word has it, Red House’s clientele extend all the way out to Brooklyn, Long Island and as far as Washington D.C.
If people were willing to travel nearly 250 miles from the U.S. capital just to get a taste of one of our borough’s hidden gems, my companion and I decided to take a short trek to see what all the fuss was about.
Located only 10 minutes away from Queens Boulevard, the authentic Asian fusion restaurant finds itself at the foot of Cunningham Park’s forested trails. On entry, we were graciously welcomed by the warm staff and slowly soothed to our booth by the restaurant’s tranquil Asian music which crafted a gentle atmosphere.
Initially, we sifted through the menus filled with a variety of options of both fine Japanese and Chinese cuisine. Looking over the menu we immediately noticed the Sashimi Pizza dish. Intrigued by the unconventional combination of raw fish spread over a fried scallion crispy pancake, we ordered away.
At a quick glance the dish gives off a culinary kaleidoscope of colors. A mixture of tuna and salmon is sprinkled on a pancake among sodden seaweed and sliced avocado, along with a dusting of sesame seeds.
Skeptical of the plate’s combination, my guest looked across at me and took the first bite. As I hesitated, her eyes rolled into the back of her head with satisfaction. I immediately followed her move and placed the triangular treat on my tongue and crunched it back which fully pleased my belly’s longing for something different. Salaciously savored by our taste buds, each bite brought on different flavors an experience no culinary aficionado should miss.
Next we order from the Chinese menu. Keeping along with the “try something new” motif, we asked for the steamed tiny buns with pork and the Triple Delight with Scallions.
Opening the warm bamboo steamer revealed the delicately rolled dough which enveloped a generous portion of pork that laid stewing in a warm tangy broth. Nibbling off the tip of the bun gave us access to the juices within, a temperate transition for what was to come next.
The sound of the Triple Delight with Scallions echoed the gluttonous passion we had already embraced. Sliced beef, chicken and shrimp sautéed in an auburn sauce specially prepared by the chef seemed like the way to end our date.
The glazed plump shrimp, intermingled within the tenderly cooked meats, was a perfect seductive sampling. The slightly sweet sauce along with shoots of scallions brought silence over the table. Throughout the entire experience we realized we barely uttered a word to each other and the realization of Red House restaurant’s widely renowned recognition reigned over us.
We will be back.
— Jason Banrey