Tasty Cow

TLDR: Tasty Cow specializes in traditional Cantonese cuisine. Think lots of braised meats and a bit of offal cuts but familiar Cantonese flavors. The brisket is what they're known for along with the assorted meats. Don't leave without trying that brown sugar roast pork. A close friend put me on to this place, he comes here with his family. It's one of those hole in the wall places you wouldn't know about unless someone told you. My favorite here was the brown sugar roast pork. So interesting. It's sweet yet savory, fatty, they give you a slice of lime to eat it all together with. I don't generally like sweet/salty things but this was very good. The assorted meat platter is good but the tongue is my favorite. Last time I got the rice noodle rolls and beef brisket. If you like braised dishes, this is something you might want to check it out. For all you authenticity geeks out there, this is very authentic Cantonese cooking.

Came here with the fam, 4 adults 4 kids. We were originally just going to order our Individual noodle/rice but the waitress talked us into ordering separate dishes instead and sharing. It def cost more than we planned but it was ok because we got to try a lot of things we would’ve never gotten a chance to try. Everything was very tasty and the presentation was great. I just wish portion size can be slightly bigger. This is also a Guang Dong style cuisine so it’s very homey for me. They mentioned having a made to order roast duck but we will need to try that next time. Overall a great place if you’re feeling guangdong/cantonese cuisine specifically marinated beef goodness.

First time coming here today, although I’ve seen it around since it first opened. I always ate at Jade Asian next door for my Cantonese fix. I always thought this place was a Northern Chinese or Sichuan cuisine because of the menu offerings mixed with some Cantonese style cuisine to accommodate the local demographics. But boy was I wrong when I went in. They spoke Cantonese, just like me! And they’re from Guangzhou, where my family is from (I’m 2nd Gen US). We had a great chat with the owner, they were very helpful in recommendations and explaining the preparation. So the roast duck has to be ordered ahead at least one hour in advance. The owner told us that they already have one almost ready and will give it to us first and just put another in to roast. So next time, we will know to call ahead to order the roast duck. We ordered the cantonese style beef brisket and spicy szechuan beef brisket. The flavors were good and the beef brisket shows that it’s slowed cooked for awhile, because it just melts in your mouth and comes apart easily. Usually I’m not used to it being that tender. They also provide their house made chili oil , flavorful with the right amount of kick. I wanted to order a mix of beef brisket and beef entrails (Beef Tripe) but they don’t do a mix, just separate. The Black Sugar/Brown Sugar Roast Pork was very nice. Sweet, savory, with a even mix of lean to fat. They serve it with slices of lime so that it won’t be heavy from the residual fat, making it easier to eat. The duck came out very flavorful and crispy. The flavor isn’t as heavy as King’s Kitchen in Chinatown with their marinade. But is still noticeable. They serve it with their house made duck sauce. Service was good, I don’t understand some of the bad reviews. Although they are cash only, the savings get passed onto you because you’re not paying the 3% transaction charge the credit card charges. Cash only businesses still have to collect tax, that’s the LAW!!! I can say that we will be coming back. They recommended the beef chow fun, but we already ordered alot of food. So next time that is our next go to for us to try.

Skewers are tender cover with cumins & touch of spicy after tasted. They tasted much better than the streets vendors in Asian communities…Food overall are good! And they accept cash only!!

In my opinion, they make some of the most authentic Cantonese dishes here in NY. It actually surprised me when I went there the first time and the flavors made me feel like I’m actually in China. Most of the chinese restaurants these days are using low quality meats cause the strong flavors in chinese dishes are gonna hide away the low quality meat taste, but these guys here use very high quality meats and the way they cook and season I’m sure the chef isn’t some random guy from flushing streets who used to lay bricks. I cook daily at home and I don’t usually eat chinese food outside cuz I make them just as good at home, but I can’t seem to decode how these dishes here in this restaurants are made. Have doubts? You gotta give it a try.