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This week’s contributor roundup, in quotes

Nicholas Chen on Schnipper’s Quality Kitchen in Midtown: “Bitches love breadcrumb topping.”

Dave Cook on Masak in the East Village: “Singaporean dishes are a point of departure here: The cuisine’s spiciest, most pungent flavors have been rounded, and seasonal domestic ingredients, often local, are freely employed.”

Yvo Sin on a repeat visit to The Meatball Shop in the West Village: “There are just an infinite number of combinations available to mix and match for the perfect meal.”

James Boo on 456 Shanghai Cuisine in Chinatown: “I’m not one to turn down an excuse to eat soup dumplings or romanticize Doomsday.”

Nick Solares on chicken fried steak at Pies n Thighs in Williamsburg: “A skirt steak was substituted for the more traditionally used cubed round and it was tender and flavorful…Aided and abetted by some fluffy mashed potatoes and a generous slab of Texas toast the dish was a triumph.”

Chris Hansen on Tong Tong Tonkatsu in Flushing: “The pork is worth a try and the cod is worth several.”

Joe DiStefano, taking the spotlight as a profiled Midtown Lunch’er: “Bad Thai. It’s almost as if the operators of such places have this idea that ‘this is what we think you think Thai food is…you don’t know the difference any way. Eat up!’”

Anne Noyes Saini, with a video on Demystifying the South American Grocery Store: “We ask the rookie questions, so you don’t have to.”

And if you haven’t seen Serious Eats’ Doughnut Style Guide yet, do it now.

Happy eating!

 

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