Starting this Saturday, July 11, Smorgasburg will be opening at the outdoor lot and indoor building at 43-29 Crescent Street in Court Square. The event will run every Saturday from 11am to 6pm with a variety of different foods from around Queens. On Tuesday we met with some of the caterers to sample their (wonderfully delicious) concoctions and speak to them about their specialties.
“Silk Cakes, we’re known for our custom cakes. We opened up retail about a year and a half ago. The objective is we wanted customers to try our cakes before they commit to buying an entire cake and help them select the flavor combination they liked.” —Amy Lai, Silk Cakes
“One of the desserts we’re going to have is a “Mango Pomelo” which is a very famous Hong Kong dessert. It has tapioca and mango puree with chunks of grapefruit on top. And the other we have is the Kulu Mix Fruit Special with fresh fruit and mango juice with a scoop of ice cream. It’s very refreshing and healthy.” —Amanda Zhang, KULU Desserts
“We do a lot of tapas and shareable plates. We love to have fun with our food and flavors, so we’ll be serving some bacon-jam sticky buns, Bloody Mary donuts, stout s’mores, the Elvis, and a few more. We’ll rotate about six different things. They’re all going to be delicious.” —Tina Stipanovic, Rèst-âü-Ránt
“Papa’s Kitchen will be featuring Kinunot, a fish dish made of stingray. It is also known as a pulled fish, as in pulled pork. We’re going to presenting them as sliders. For the brave of heart, we also have our famous Balut, which is a six day old fertilized duck egg embryo. When you eat it, you can feel the beak and the feathers. Some people like it, some don’t. It was featured on Fear Factor about two years ago.” —Beth Roa, Papa’s Kitchen