A bite of the Big Apple: My review of Ahoy New York Food Tours

Hello beauties

As I may have mentioned before, New York City may be one of my favourite places in the entire world. I love it for the people, the shopping and above all the food. Today I want to share with you my review of Ahoy Food Tours because I had an amazing experience with them and it was hands down the best tour I've ever been on. So without further ado, let's get straight into it.

Visiting New York is like embarking on a culinary pilgrimage. round every corner lies a delight: the sugary perfume of pretzels in Midtown Manhattan; the sizzling of woks in Smorgasburg market; the charred hamburgers, gilded with melting cheese and studded with caramelised onions.

New York doesn't do lacklustre. It serves up an amalgam of flavours that range from refined to contemporary to boarder line crazy. But in every single dish, there is one resounding ingredient. And that is love. Here in the Big Apple, food is created to be enjoyed and shared.

On my last trip to the city, my family decided to book a food tour. Curated by locals, The Ahoy walking tours enable you to delve into the history of a neighbourhood whilst indulging in its specialities. At this point, we knew Upper Manhattan like the back of our hands. But there were two areas that we were yet to explore: Little Italy and Chinatown.

Strolling through Little Italy is like taking a step back in time. Festooned with foliage and pastel hues, the narrow streets are a world away from 5th Avenue. Gone is the glitz, the glamour and myriad Starbucks. In their places are rows of traditional shops and eateries, once home to the Italian families who settled here back in the late 1800s.

Our first stop is a quaint little bakery called Fererra, outside of which the group has already begun to gather. As we approach, we are greeted by our jovial guide Liz who instantly puts us at ease.

First opening its doors in 1892, we learn that Ferrera is one of New York's oldest bakeries. Inside, our eyes are magnetized to the tiers of cakes and pastries, deeply redolent of Alice's tea party. A far cry from the peanut butter and caramel filled creations at Magnolia Bakery, Ferrara's offerings exude authenticity and class. With a flourish, Liz presents us each with one signature cannoli. It is small, cigar shaped and perfect in every way: lightly whipped ricotta, sweetened by a touch of vanilla and cocooned in a crisp pastry shell. I eat mine in three bites and wish I could have a second.

After a short walk, we find ourselves in front of an inviting deli. The windows are adorned with ribbons of brightly-coloured pasta whilst hams hang suspended from the ceiling like valances. At once, we are dazed by a pungent aroma of cheese. Liz distributes plates, loaded with briny olives and mozzarella so smooth you could eat it with a spoon. To finish, we are given ramekin of gnocchi. Coated in a tangy marinara sauce, each ball of gnocchi is fluffy like cotton wool and melts in the mouth.

We leave Little Italy behind and head south to Chinatown. Except for two collosal dragons, the streets and veneers are somewhat understated. However, we quickly learn that its heritage is anything but. Once the most dangerous area in New York, Chinatown's cobbles are riddled with secrets and gruesome stories.

We turn onto Droyers Street and end up on the doorstep of Nom Wah Tea Parlor. Inside, the walls are painted saffron and the tables are draped with gingham cloths. I take a seat at the long communal table and as if by magic, a cup of steaming green tea appears in front of me. While we wait for the food, we chat amongst ourselves like old friends as opposed to strangers.

After about ten minutes, a young waitress arrives, administering bowls and baskets, stacked high with dim sum. Like a kid in a candy store, I reach for an egg roll. In my haste, I burn my tongue, but it tastes so good that I hardly notice. Contrary to your local takeaway, these appetizers are not dripping in grease. The casket of batter is super crunchy and the filling of diced veg packs a zingy punch. Sauce running down my fingers, I bite into a pork bao bun which is pillowy soft and bursting to the seams with glazed meat. But it is the shrimp, snow pea leaf dumplings that are the highlight of the feast. Not stodgy in the slightest, these doughy pockets of shrimp are light as a feather, whilst the grassy notes of snow peas give it a fresh edge. Looking at her watch, Liz regretfully informs us that the tour is coming to a close. And so, our stomachs full, we head outdoors into the sunshine.

Showcasing a marriage of two stunning cuisines, this was the perfect way to share food with family and friends. I would definitely recommend this tour and if you are lucky enough to get Liz as your guide, I can guarantee you are in for a treat.