Hae Mee Tng (Prawn Noodle Soup)
Singapore
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New Orleans
Garden District, New Orleans
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Trying a local dish in any new country is always both challenging and exciting. Every so often, however, you encounter something that raises the bar to levels which you thought you may never encounter.... Read more
42 entries
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BBQ shrimp
First of all, it’s not barbecued or grilled in any way (that… -
Beignets (and café au lait)
These square, fried, French-style doughnuts were introduced to Louisiana by the French-Acadians… -
Bloody Mary
While certainly not unique to New Orleans, the peppery, vodka-y, tomato-y Bloody… -
Boiled crawfish or shrimp
Crawfish boils (or shrimp boils, if it’s not quite crawfish season) are… -
Boudin
This beloved Cajun sausage, pronounced “BOO-dan”—a loose mix of ground pork, rice,… -
Bread pudding
Among the traditional New Orleans desserts (bananas Foster is another), Creole-style bread… -
Charbroiled oysters
Louisiana oysters on the half shell are flame-grilled with a sinful mix… -
Cochon
It’s French for “pig,” the animal long sliced and shredded and cured… -
Crabmeat & shrimp Maison
Lump crabmeat (and/or shrimp) is lightly dressed with mayonnaise, capers, green onion,… -
Craw puppies
Hush puppies with the addition of crawfish: deep-fried, ball-shaped, and hard to… -
Crawfish étouffée
Crawfish tail meat is “smothered,” to translate from the French, in a… -
Creole pralines
Introduced centuries ago by the French (who made them with almonds), pralines—sweet… -
Daiquiri
A daiquiri in New Orleans generally means one of two things: a… -
Eggs Sardou
This classic NOLA breakfast dish is like a Creole take on eggs… -
Eggs cochon de lait
In this popular brunch dish, poached eggs are served atop shredded, melt-in-your-mouth… -
French 75
Champagne, cognac or gin (either can be used), sugar, lemon juice, and… -
Grocery store goodies: Hubig's, Zapp's, Big Shot
Nothing gourmet here, just three beloved grocery store items from the area:… -
Gumbo: Chicken and andouille (gumbo ya-ya)
Lacking the briny flavor of the sea (see also: seafood gumbo), gumbo… -
Gumbo: Seafood
Gumbo is perhaps the dish most associated with New Orleans, and for… -
Hurricane
This bright pink, super sweet, fruity cocktail is made with rum, lime,… -
Jambalaya
Simple and filling, taking cues from the French, African, and Spanish in… -
Local craft beer
New Orleans has a long tradition of beer brewing (at one time… -
Local rum
In your travels about town, keep an eye out for Old New… -
Milk punch
A simple blend of milk, brandy (or bourbon), sugar, and nutmeg over… -
Muffuletta
This football-size sandwich consists of soft, round Italian bread (itself called muffuletta)… -
Oyster & absinthe dome
Slight bend of the EYW rules here: This dish is unique to… -
Oysters Bienville
For this Creole dish, named for the French governor of Louisiana and… -
Oysters Rockefeller
Famously named for John D. Rockefeller because of its “richness,” this dish… -
Oysters en brochette
Also called “angels on horseback,” this classic Creole dish consists of a… -
Oysters on the half shell
These aren’t, of course, unique to New Orleans, but oysters are so… -
Pimm's Cup
For reasons unknown, at some point in the 20th century New Orleans… -
Po'boy: BBQ shrimp
Po’boys, it must be said, are large submarine/hoagie/grinder sandwiches with a funny… -
Po'boy: Debris, Roast Beef
“Debris” refers to shredded roast beef that’s been moistened with pan drippings… -
Po'boy: Fried seafood
Fried shrimp, oysters, catfish, or soft-shell crabs (in season) are stuffed into… -
Poisson meunière
A classic French preparation in which a fresh fillet of fish is… -
Red beans and rice
A simple, hearty, and delicious Creole classic, red beans and rice is… -
Sazerac
Dating to the 1800s, this signature NOLA cocktail—named for the French cognac… -
Shrimp & tasso henican
Admittedly, we’re bending our own rules a bit: While its components are… -
Shrimp rémoulade
Fresh Gulf shrimp is served cold, atop lettuce and dressed with a… -
Sno-ball
Your standard snow cone, this is not. The legendary New Orleans sno-ball,… -
Soufflé potatoes
In this French preparation, potatoes are fried two or three times so… -
Turtle soup
This dark, complex Creole soup is made from a thick brown roux…
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