AHNY Challenge: Feel the Burn!
Arthur Bovino — June 30, 2009
Chowhound chatter alerted us to the potential for a showdown between what some have called New York’s spiciest dishes, Brick Lane Curry House’s Phaal Challenge and Rhong Tiam’s Pork on Fire. Brick Lane’s menu is the best introduction to phaal (above):
An excruciatingly hot curry, more pain and sweat than flavor, for our customers who do this on a dare, we will require you to state a verbal disclaimer not holding us liable for any physical or emotional damage after eating this curry. If you do manage to finish your serving of curry, a bottle of beer is on us.
Big talk, but documented attempts back it up. In the other corner is “Pork on Fire,” (Moo-Na-Rok, $13) a dish from the West Village restaurant, Rhong Tiam. Last summer, a New York Times article suggested it could be a “contender for spiciest dish in the city,” a suggestion that didn’t go untested.
We decided to see which dish was hotter.
Click to find out which dish is spicier: Phaal or "Pork on Fire" >>
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