OK Canaan

"This spot right next to the Queens Botanical Garden sits in a quieter area of Flushing away from much of the Main Street energy. It’s also one of the largest dining rooms in the area, closer to the size of a dim sum restaurant, with ample tables for big groups. Head here for Taiwanese classics such as three cup chicken, which is super fragrant with sesame oil and Thai basil, and succulent braised pork over rice. Also, try the taro cake, which is bigger and chewier than the Cantonese version that’s usually served for dim sum. The fried stinky tofu with cumin is less pungent than stinky tofu usually is, so it’s a good introduction for anyone who has ever been a little timid to try the dish. Food Rundown Taiwanese 3 Cup Chicken Too often, cooks take the name of this dish literally and use equal parts soy sauce, rice wine, and sesame oil, which results in an overwhelming sesame aroma. Thankfully, OK Canaan’s ratio is spot-on. We also appreciate the number of basil leaves in here, which can sometimes seem skimpy at other restaurants. Salt and Pepper Pork Chop Served bone-on, this extra-large pork chop can be ordered by itself or as a lunchbox combo with rice, minced pork, vegetables, and a tea egg on the side. It’s such a simple, homey dish, but it hits the spot every time. Complete your lunchbox with some Welch’s off the menu if you want to feel like a kid again. Braised Pork Rice One whiff of OK Canaan’s lu rou fan and you’ll want to scarf the whole thing down by yourself, much to your dining companions’ dismay. The chunky chopped pork belly comes with equal parts fat and meat, doused with a heady soy, sugar, and five-spice sauce. There’s the requisite tea egg on the side, as well as crunchy pickled cabbage to balance out the luscious pork and sauce. Lamb in Fennel Sauce These juicy bites of lamb and onion coated with whole fennel seeds and a light chili sauce are for anyone who loves a subtle anise flavor in their stir-fries. Sure, you can always eat this with rice, but try it with scallion pancakes instead. Beef with Black Pepper Sauce As a rule of thumb, we like to try anything that’s finished tableside or served sizzling on a cast iron plate. This dish falls into both categories. A chef brings the sizzling plate to the table, melts cold butter on top, then adds the beef, vegetables, and sauce. Once the beef and vegetables are gone, spoon some rice onto the plate to soak up any of the remaining peppery sauce. Smoked Duck The skin on this minimally seasoned duck crackles when you bite into it, and the succulent meat drips with fat, with a hint of molasses flavor in every bite. We recommend trying the duck without additional rice, noodles, or sauce in order to fully appreciate its rich simplicity." - Diana Kuan