FOR BREAKING NEWS VISIT WWW.QNS.COM JANUARY 4, 2018 • BUZZ • THE QUEENS COURIER 47
Photo: Marie Torio/The Courier
Hanging loose on a fresh, new ‘Wave’
BY COLIN HOLMES
Th e diversity of this city leads us as individuals
to feel empowered to freely, honestly
and passionately celebrate the rich
cultures that make us who we are. Th at
mentality is what has brought a whole
new culinary adventure to the streets
of Astoria in the form of PokeWave,
a healthy hotspot that’s changing the
way we approach the casual, grab-and-go
style of dining.
Born in Gramercy, brothers Chris and
Jonathan “JT” Tsang spent the majority
of their lives in Flushing, Queens. Hitting
the workforce at a young age, they’ve
been exposed to the ins and outs of the
restaurant business through the many
hats they’ve worn.
“Everything that we picked up was
just from growing up in restaurants,”
explained Chris Tsang, the elder of the
two.
It is through this hands-on exposure
that the brotherly duo built up their confi
dence to share with the community the
inspiring richness of their Polynesian culture.
More than just a sandy hotspot, the
islands of Hawaii have a way of life
unlike anything you’d fi nd here on the
East Coast. Enriched by a fusion of cultures
from its fl oating neighbors, Hawaii
acts as the northernmost tip of Polynesia
— one of three areas that make up the
diverse islands of Oceania. Now, thanks
to the Tsang brothers, we mainlanders
can experience a taste of what this group
of islands has to off er without the burden
of a pricey plane ticket.
As an essential dietary staple, poke
is to a Hawaii native as a bodega egg
and cheese is to a New Yorker: quick,
delicious and seemingly everywhere.
Traditionally served as an appetizer, classic
poke refers to marinated raw fi sh, typically
ahi tuna, and can be found just
about anywhere in Hawaii: gas stations,
delis, you name it.
Th e poke bowl is somewhat of a newer
concept, taking this delicious snack to
the next level as a well-rounded, satiating
meal. Th e poke bowl, which has already
taken the West Coast by storm, consists
of poke typically accompanied by scallions,
vegetables and onions, tossed with
soy sauce and garnished with sesame.
At PokeWave, the classic poke bowl
is modernized to accommodate the
ever-changing palates of a diverse community,
giving a build-your-own option
to those looking to add a personalized
touch. From eel and chicken to shrimp
and tofu, the options are truly endless for
any diner.
As much of a picky eater as I can be,
I succumbed to the idea of adventuring
outside of my comfort zones the moment
I saw what the Tsang brothers were off ering.
Th ey started me off with a classic of
theirs titled Big Island, which is the closest
representation the eatery off ers to the
original poke bowl. Accented with fresh
cilantro and sliced avocado, the salty,
savory soy sauce merged the veggie fl avors
expertly with the lightly seasoned
tuna. Th e meal was perfectly rounded
with a side of the Spam Bam onigiri, a
delicious snack of Spam, scallions and
eel sauce sandwiched between rice and
tightly wound by hand in a crunchy seaweed
wrap.
While this was more than enough for
a hearty meal, JT and Chris Tsang excitedly
took it to the next level, creating a
personalized bowl based on my likes and
dislikes.
Catered just for me, the vast medley
of vegetables including cucumber and
bell pepper were tossed in a citrus ponzu
sauce. Th e bowl was led by shrimp and
something new to my dining vocabulary:
unagi, or eel.
All hesitations were put aside, for it was
plain to see that I was in good hands. And
sure enough, with a fl avoring and texture
reminiscent of freshly roasted chicken,
the unagi proved to be my favorite
part of the meal. As with before, the bowl
was perfectly paired with onigiri, this
time featuring the savoriness of salmon
sashimi, the sweetness of fresh cucumber,
and the kick of a spicy mayo.
PokeWave is located at 35-07 Broadway,
between 35th and 36th streets. PokeWave
is also available for delivery through their
website at www.pokewaveny.com.
dining out