JaBä - Review - Midtown East - New York - The Infatuation
"All it takes is one bite of JaBä’s beef noodle soup to make you want to come back. It’s the best thing on the menu at this Upper East Side Taiwanese spot: a rich, restorative broth with chewy noodles, and stewed beef leg and tendon that are completely melted into the broth. photo credit: Will Hartman photo credit: Will Hartman photo credit: Will Hartman photo credit: Will Hartman photo credit: Will Hartman Pause Unmute There are some more standouts here, like the oyster omelet, anything deep fried, and a snowcapped mountain of shaved ice that’s thrilling to hike up every time you come here. Not every dish hits those highs, but—especially if you live around Sutton Place, JaBä is a good spot for a group of friends, or a slightly nice date night. Food Rundown Beef Noodle Soup JaBä’s version of this Taiwanese classic hits all the coziest notes. Get it every time. photo credit: Will Hartman Oyster Omelet Another dish you’ll want to tell your friends about. The palm-sized oysters are just barely steamed, and contained in a crunchy shell of glutinous rice and eggs. Served with a sweet, tangy sauce, it’s an excellent way of eating oysters if (somehow) you’re tired of eating them raw. photo credit: Will Hartman Crispy Soft-Shelled Shrimp Both the salt and pepper chicken, and these juicy, shell-and-head-on shrimp are very good fried things at JaBä. Dunk them in the provided kewpie. Three-Cup Lobster This riff on three-cup chicken—seasoned with equal parts rice wine, soy sauce, and sesame oil—is good and juicy, but unless you have a specifically lobster-shaped hole in your stomach, and can afford to drop $65, you don’t necessarily need it. Salt Cured Mackerel This whole mackerel is a great centerpiece dish (and almost identical to a dish the same chef served previously at Kin Gin). The fish is super juicy—especially closer to the spine. Order it if you’re here on a double date. Sautéed AA Choy These super garlicky, slightly bitter greens are a sleeper hit, and should be on your table." - Will Hartman
