Here’s a lost post from my adventures in October. This place looks right up my alley with the Chinese food steam trays and baked buns. I got in line with a bunch of construction workers ready to point and pick from the prepared hot food. We instantly got barraged by four naggy Chinese ladies. I didn’t know what was going on, but I knew I had to point and pick as fast as I could or they’d get naggier. I picked all the sloppy stewed stuff that looked the most authentic Chinese.

I also asked for a steamed barbecue pork bun, but they were bagging a baked one. I tried to say “white” in Chinese to signify the steamed ones, but she kept screaming no. I couldn’t tell if she was saying no because they didn’t have it or because of my poor pronounciation.

I took a seat outside in front of Macy’s and had my lunch. It’s weird thinking of it now. I would have never imagined living in New York eating in front of Macy’s. Speaking of, I actually had a spiritual awakening today when I passed by the Paragon Sports’ holiday window display. It was eye-opening. I felt reborn. Like “Whoa, I’m in New York!” (the Jay-Z and Alicia Keys song in my head now) What have I been doing for the last seven years? Staring at the ground I guess.

Anyway back to the food. Kinda meh. The bok choy was bland (not oily & salty enough). The meat chops were super tender. That was pretty good until I noticed how red/pink the meat looked. I’m assuming it was cooked all the way through because it’s been stewed or braised and so tender, but it just didn’t look right. Then for the stewed beef and turnips, so much of that ended up being big chunks of fat. So much fat in fact that it was about 1/5 of the whole platter. The best thing was that baked barbecue pork bun.

Thinking about all this now, it’s got me interested in trying it again. It did look like it could be interesting to dine-in and watch people. Now that I’ve felt the holy ghost, maybe I’ll see things in a different light.

Fuji Bakery & Cafe – 224 W 35th St (btw 7th & 8th Ave) New York, NY 10001

About The Author

Jason Lam

Food blogger since 2008. Hair model since 2003.

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