Curry Bo (CLOSED)

Last December, the Queens Crossing mall unveiled a foodie haven on its second floor, with stalls touting Taiwanese bubble tea (Happy Lemon) and South Korean comfort food (Tori). But for our money, Japanese chef Takanori Akiyama’s Curry Bo takes the Asian-flavored cake, with sinus-clearing curry plates ($7.50 to $9.75) bursting with flavors—all are made with a two-weeks-aged roux of chili peppers, garlic and 16 other spices—such as a veggie-friendly mushroom-and-tomato and meaty options like katsu, a Japanese pork cutlet.