Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Today, in honor of their recently released cast album, we take flight with The Lost Boys’ trio of terrifying vampires - Brian Flores (Marko), Sean Grandillo (Dwayne) and Dean Maupin (Paul), who collectively present a plethora of restaurants and dishes they’re dying to sink their teeth into!
In addition to flying high as Paul every night at the Palace, Dean Maupin – a talented singer, songwriter, and producer in his own right – is hard at work finishing his debut album, to be released soon. Having recently toured throughout the US and Europe as a featured drummer, Maupin’s current series of singles are available online and streaming on all platforms. The Lost Boys marks his Main Stem debut.
But where does Maupin like to munch on?
(811 8th Ave.)
“Fairly early in the rehearsal process for The Lost Boys, I found Kung Fu Little Steamed Buns Ramen,” Maupin says, detailing the “small, but mighty” location tucked away on 8th Avenue, somewhat secluded amidst the Midtown bustle. “And am I glad I did!”
The unassuming restaurant is the brainchild of founder and Head Chef Peter Song. Originally an actor from Northeastern China, Song immigrated to America and began work at Lan Zhou Handmade Noodle, a stall in the Golden Mall food court in Flushing, Queens.
Born to restaurant owner parents and having grown up on a street enveloped in noodle shops, he knew he secretly wanted to become a chef. After returning to China to perfect his craft and “study under a master noodle maker,” – an art he proudly claims took him only a year to grasp – he traveled back to New York and opened Kung Fu Little Steamed Buns Ramen in December 2013. Alongside Andy Liu, his former boss at the food court in Flushing, and now his partner in the Kung Fu franchise, the pair now owns and operates Kung Fu Kitchen in Times Square, as well as spinoffs across Massachusetts, Connecticut and Florida.
“The atmosphere is so perfect,” Maupin continues, listing off all the elements that contribute to the eatery’s conviviality. From the “on-point cooking” (“the food is so fresh and filling,” he enthuses) and the uber-friendly staff — reiterating they’re “so, so pleasant,” he shouts out Jason at the bar — to the funky, cartoon-style mural featuring diners enjoying the food on the wall and the decorative bags they give you when you order food to go, it’s easy to see why Maupin keeps coming back.
And the fun doesn’t end there. In keeping with the name and theme of his franchise, Song pulls the noodles by hand in real time, in full view of the dining room, smiling through a sunny window in the back kitchen, “as he stretches and swings the dough in great spinning slurs,” slapping it down and tugging it apart again, resulting in a dense and seamlessly shaped noodle. Estimating he averages 600-700 bowls of noodles per day, Song delights in the fact that he continues his pursuit of artistry through his cooking.
Finally, don’t be fooled by the establishment’s casual set-up or swift speed of the kitchen: “This is not fast food,” they caution, stating, on the contrary, “this is discipline served on a steaming plate.”
And it’s a good thing too, as diners continue to delight in the diverse array of offerings, even 13 years later. For his part, Maupin goes for the beef hand-cut noodles in soup – with aromatic layers of soy, garlic, ginger, cinnamon, cloves and star anise, “it’s so perfectly salty, spicy and soothing,” he sighs – or the beef stir-fry hand cut noodles, which he asserts also can’t be beat.
Or try the expertly hand-folded “little steamed buns,” the second half of the restaurant’s namesake, or xiao long bao (better known by Americans as, simply, soup dumplings). Praised by the Michelin Guide and The New York Times, with their “fantastically juicy, meaty interiors,” they’re an undeniable bestseller, popping out in pork, chicken, crab meat, and even chocolate varieties. For the ultimate experience, nestle one in a soup spoon bathed in their signature tangy dumpling sauce, and top with fresh ginger… before wolfing it all down.
Whatever you choose, “you can’t go wrong!” Maupin reiterates. The secret’s out – whether it’s for dumplings, dim sum, hot pots, stir-fry, steamed buns or ramen, Kung Fu is the place is to be!
Kung Fu Little Steamed Buns Ramen is open 7 days a week from 11am-10:30pm.
(127 W. 56th Street)
Since opening its doors in 1992, Topaz Thai Authentic has been, as its name declares, “dedicated to bringing the authentic taste of Thailand” to Midtown Manhattan. With fresh ingredients, sourced both locally and from Thailand, from hand-ground curry pastes to wok-fired noodles, and herbs and spices ordered in from suppliers in the motherland, the staff prides itself on “unforgettable authenticity” in every bite.
And Maupin certainly agrees. Deeming it “the perfect Thai place” to satisfy any craving, “it’s peaceful, dimly lit and [emits] a vibrant atmosphere,” both in the dining room and on the plate.
Indeed, what it (intentionally) lacks in frills, it more than makes up for in flavor. “And I’m all about big portions,” Maupin extols, “and this place delivers!” Off the actor’s recommendation, start with the Massaman Curry, featuring your choice of protein bathed in a blend of coconut milk, peanuts, potatoes, avocado and onion, and follow with the Pineapple Fried Rice, a fusion of the titular fruit, with cashews, onions, scallions, and egg, “and the crispy duck protein, if you’re feeling adventurous!” Maupin adds. If you’re not, stick to chicken, beef, shrimp, fried or steamed tofu, vegetable or just enjoy it on its own. For either dish, adjust the spice level to your liking (mild, medium, spicy, or extra hot), but know that Maupin prefers it hot.
If, as Maupin suggests, the Crispy Duck is indeed something you’d (ahem) sink your teeth into, the exclusive Topaz Specials make for equally excellent selections. Try the Swimming Duck, which sees the aforementioned mallard swimming in red curry with pineapple, tomatoes, onion, peppers, and basil, or the Crying Tiger – Northeastern Thai-style steak grilled and marinated with house chili sauce and served with sticky rice.
On that note, for an additional charge, customers can swap out white rice for brown rice with any dish that offers it, but Maupin advocates for taking it even further: “They have some of the best mango sticky rice I’ve ever tasted… and made with purple rice at that!”
So, if human flesh ain’t your thing… there’s always room at Topaz Thai! Just don’t mind that goblet on the table…
Topaz Thai Authentic is open 7 days a week from 12pm-10pm.
We’ll continue to present a new performer with new restaurants and new menus, so keep checking back to see who we poll and what’s on their mind at mealtime! Until next time, as always, bon appétit!
