NYC Restaurants

Ho Foods in the East Village is now offering its take on a traditional Taiwanese breakfast. It is available for weekend brunch. Items include Peanut Milk, a warm beverage made with soy flour and peanuts. It’s simple and delicious. A scallion omelet gets a drizzle of spicy chili sauce. There are Taiwanese turnip cakes made with Chinese sausage, steamed bread called Mantou, and "Fan Tuan," a sticky rice cake with crullers, pork floss and pickles. Just be sure to get there early as some items sell out quickly. Beverages include sour plum tea that has a bit of a smoky flavor. Chef/owner Richard Ho is focusing on dishes that harken back to his Taiwanese roots. The restaurant's signature dish is "red cooked" beef noodle soup made with a 24-hour bone marrow broth; and "lu ro fan," hand-cut Berkshire pork belly braised with five spice, rock sugar and fried shallots. It's come with a side of pickles.

- Thomas Rafael