New York’s Staten Island. Pink boxes may indicate who is present at the infamous Port Richmond fast-casual restaurant, according to those who say, Knock Knock. Mochi doughnuts by the half-dozen, along with a number of other menu items that are now popular on Staten Island, are being served by Queenie Ouyang, a new restaurant.
The mochi doughnut rings are crunchy and fresh right out of the fryer (Pamela Silvestri/Staten Island Advance).
Knock Knock, one of the shops in the lobby outside Stop N Shop, is situated at 1351 Forest Ave. The procedure takes place at Crispy Chicken, a former fried chicken restaurant.
Queenie runs the modest store from 10:30 a.m. to 9 p.m. with her mother helping out. Monday through Thursday; 10:30 a.m. to 9:30 p.m. on Friday and Saturday; and 10 a.m. to 8:30 p.m. on Sunday.
In Port Richmond, Knock Knock first debuted in the location of the former Crispy Chicken at Stop N Shop. This bowl of shrimp ramen is garnished with shrimp, surimi crab, a fish cake made of surimi, and wood ear mushrooms, sometimes known as “black fungus.” The cost of the item is $14.50. (Silvestri, Pamela; Staten Island Advance)Silvestri
Throughout the week, all soup stocks are prepared from scratch. Hoisin sauce and sugar are used to marinade roast pork and pork bellies, creating delicate complements to ramen meals. According to Queenie, the ramen dishes contain temomi, a type of chewy, hand-rolled noodles that are easier to pick up with chopsticks.
You can order Knock Knock’s meals via DoorDash, GrubHub, and UberEats, or you can pick it up from a menu at KnockKnockSI.com.
But there’s more to this small eatery than meets the eye; it provides a glimpse of some of the hottest dishes on Staten Island. By knocking, we will enter the fascinating realm of casual Asian fast cuisine through the Knock Knock doorway.
Mochi doughnut nibbles with churro, vanilla, and blueberry toppings that were torn off the entire ring. (Silvestri, Pamela; Staten Island Advance)Silvestri
Mochi doughnuts
Each doughnut has been torn from its original ring. They are available in a variety of colors and 16 tastes. Nutella, black sesame, mango, blueberry, dark chocolate, rainbow, rose, coconut, coffee, pistachio, churro, matcha, strawberry, ube (purple potato), Oreo cookie, cheesecake, original (stripes), and Fruity Pebbles. (A box of six costs $15, and one costs $2.99.)
Staten Island Advance/Pamela Silvestri’s tonkotsu with pork chashu
Tonkotsu ramen
This dish is complicated. The natural gelatin in long-simmered pork bones creates a rich stock that gives the ramen dish in the illustration above its creamy broth.
In any case, this is topped with dashi broth. It is prepared by rehydrating sea kelp, or kombu, with water, and katsuobushi, or fermented, dried skipjack tuna flakes, also known as bonito.
Noodles with corn kernels on top, a fermented, boiled, and halved chicken egg, and a hearty cluster of wood ear mushroom squiggles are all included in the dish. The protein focal point is pork chashu, which is a dish of tender roasted pig belly. There is also Narutomaki. ($13.50)
Fish cake slices (Pamela Silvestri/Staten Island Advance)Knock, knock
Narutomaki
To elaborate on this particular tonkotsu ramen item: The dish’s characteristic white discs are cut from a log of fish cake made with surimi. A dense mixture of crab pieces, surimi is improved with egg white, flour, and simple seasonings.
Staten Island Advance/Pamela Silvestri’s purple potato fries
Fried purple sweet potatoes
These tiny, denser versions of French fries are not to be mistaken with the fried blue taki chips that are served on the menu. ($6.50)
Plain chicken wings are available, but there are also spicy, BBQ, and garlic varieties. (Pamela Silvestri/Staten Island Advance) Silvestri
Fried Korean Wings
The two-step battering procedure used to create these highly coated chicken wings results in a subtle crunch and a delicious coating on top of soft meat. The coating is made of a mixture of bread flour, rice flour, and baking soda, among other ingredients. ($8.25 for eight pairs)
Pamela Silvestri/Staten Island Advance’s Takoyaki Silvestri
Takoyaki octopus balls
These fried apps, which are formed with egg whites, flour, and minced octopus, are garnished with a honey-lemon mayo. A house-made sauce created from hoisin sauce is also on top. Seven.50 for six pieces
Pork Buns (Pamela Silvestri/Staten Island Advance)Knock, knock
Pork buns
Additionally, the roasted and sliced pork belly is served as a bao sandwich on steamed rolls. The beef is marinated in sugar, soy sauce, and hoisin sauce for an entire night. Another layer of flavor is added by the scallions. ($7.50 for a pair)
A hot dog on a stick (Pamela Silvestri/Staten Island Advance)[email protected]
Rice hot dog
The powerful Kong Dog stand at the Staten Island Mall may be familiar to you. This is Knock Knock’s response to the well-known dish of a hot dog on a stick covered with a mixture of yeast, sugar, water, and bread flour. Just before the mixture enters the fryer, diced potatoes are added. ($4.50)
Pamela Silvestri is the cuisine editor for Advance/SILive.com. Her email address is [email protected].
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