Tag Archives: noodles

Kjun

Kjun is a Korean/Cajun fusion food concept that offers delivery service around NYC. They will soon reopen a physical location, but for now, the delivery is thoughtfully packaged, arrives hot, and travels well – nothing soggy, everything remains crisp that needs to.

We tried the fried chicken, ribs, and pork belly lettuce wraps. All were awesome. I especially liked the sides like the noodles and pickled watermelon rinds. Delicious food! Can’t wait to try their hanger steak dishes next.

Wo Hop

How have I never reviewed this place in all my years living here, and all my times eating here – especially from way back when I went to Law School and lived/worked nearby for years after?

Wo Hop is a NYC institution. They’ve been serving up excellent and affordable Chinese food in their iconic downstairs location since 1938! I have to say, the fried wontons are some of the best I’ve ever had.

On this visit, my wife and I had the sliced chicken with baby corn. I was expecting this to be much spicier, being printed in RED on the menu and under the spicy Szechaun section, but it was still delicious.

We also had the 4D chow fun, which has 4 different proteins (shrimp, beef, chicken and roast pork). This was the better dish.

They’re still keeping prices very low here, which is great. Even the t-shirt prices haven’t changed since I purchased one back in 2000 – $10!

If you’ve never been, you definitely should go at least once, even if it’s just to say that you’ve been there.

WO HOP
17 Mott St
New York, NY 10013

Momofuku Noodle Bar

Once again David Chang pretty much disappoints. I understand and respect that he did a lot to expose certain aspects of Asian cuisine to folks here in NYC (and beyond), but I just don’t get why so many people are riding his dick so hard. The food just isn’t that good. Maybe it’s because he, himself, is not actually cooking? Not sure. But he gets doted on like crazy from places like Eater and the NY Times.

This man is supposed to be the wizard of fried chicken. Everyone says it. But two out of three times that I’ve tried his fried chicken, the experience was highly problematic. Fuku + was great. Ma Peche was half raw and half burnt. And this time at Noodle Bar the skin and batter wasn’t crisp enough – not by a long shot.

The bird was small but I don’t mind that. I actually prefer it, as the ratio of meat to skin and batter is usually better on a smaller bird. Also this bird had great flavor within the meat. But when there is little to no texture on the outside, it’s overall a let down.

Another let down was the “pork ramen.” When I associate David Chang with pork ramen I’m thinking of a rich, thick, fatty and almost milky tonkotsu broth. Not the case here. This was thin and lacked character. The slab of pork belly was nice enough, as were the noodles and the bamboo shoot. But the broth was weak. Even with a raw egg yolk mixed in, it was thin and watery. Maybe I’m just missing the point of this dish.

On the positive side of things, the creamy lemon and pepper lobster noodle dish was excellent. It sports lots of juicy and flavorful claw meat throughout, wide and perfectly cooked snappy noodles, and a hearty citrus and pepper zing.

The rice cakes were a bit soft but very tasty. When eaten with the corn you got the texture that was needed.

One thing I will say is that the prawn dish looked incredible. We were wishing we ordered that instead of the chicken every time we saw an order come up (we sat at the kitchen bar area). For $23 the dish comes with five huge baby lobster sized head-on prawns. Lightly batter fried and then dressed up for the big ball.

That about does it. I probably won’t come back here unless my wife and I are jonesing for that lemon-pepper lobster dish and those prawns.

MOMOFUKU NOODLE BAR
10 Columbus Circle
New York, NY 10019

Phobar

This spot just took over the Char House location, which was an asian steakhouse (there’s another location by Washington Square Park too). The concept here is customizable bowls of pho with tableside boilers. You can even choose how rich your broth is, like some ramen joints offer; 8hrs, 16hrs, etc. My wife and I skipped that gimmicky stuff and went with some regular menu items instead.

For starters, we tried (1) the chili and tamarind sauce chicken wings; (2) the spicy chili oil pork knuckles; and (3) the spring rolls.

All three were great. The spring rolls were pretty standard in style and format (wrap them in lettuce with herbs and veg, then dip into fish sauce). The wings were delicious and crisp, with fried shallots on top. The pig knuckles were the stars of the starters though. Fork tender, jiggly, juicy, flavorful and spicy. I loved them. They reminded me of oxtail or braised chuck stew meat.

I had the surf and turf pho, which is beef broth with a half lobster and a nice big short rib on the bone. This is hefty at $25 for a bowl, but it really satisfies. Great broth and both the lobster and the short rib were perfect.

My wife had the bun bo hue, a spicy lemongrass pork and beef soup. It was delicious, and contained a ton of different meats within.

All in, this was $85 including tax and tip. High, but very tasty.

PHOBAR
43 Mott Street
New York, NY 10013

Hunan Slurp

I came to Hunan Slurp with a group of friends, so we were able to sample a bunch of shit. Here’s what we tried:

The “Mala Beef” noodle dish was nice. It was slow cooked shank meat that was really tender. The egg noodles were perfectly cooked.

This dish contained pork and beef, and was served with rice noodles that were similarly perfectly cooked. Also shank meat, cooked very nicely.

This noodle soup was the spiciest on the menu, a pepper beef dish, which was really intense and flavorful. I wish this also contained the shank cut beef, as the stuff in this dish wasn’t as tender as the above dishes.

This next dish was cold “Hunan Charcuterie.” It contained bits of pig ear and tripe, among other nice off-cuts. This was my favorite dish of the day, and easily a contender for top dishes of 2019.

The smoked sausage plate was nice, but I wish it had more crisped texture to it.

This eggplant with “thousand year egg” filling was delicious. I’m generally not a big fan of eggplant, but I loved this. A must try here.

The beef skewer dish had a great cumin aroma, but ultimately the majority of the beef in the dish was chewy and tough. Pass on this one.

Most of the dishes were pretty spicy, so these sweet riblets were a great way to cool down and cut the heat.

We also tried stewed fish noodles, and a potato and duck egg dish (both not pictured) which were also very nice. But the last item I have here for you is winter melon, served warm and savory with ground pork. Very interesting.

Give this place a shot. I liked it.

HUNAN SLURP
112 1st Avenue
New York, NY 10009

Sai Gon Dep

Sai Gon Dep is a new pho-focused casual joint by acclaimed former Hanoi House chef John Nguyen. He’s a master at making pho – the best I’ve had outside of Vietnam.

While Hanoi House is focused on northern style beef soup, Sai Gon Dep focuses on southern style chicken soup from the region where John was born.

Although beef soup is still served here (as well as full-on 45-day dry-aged tomahawk chops, available only on weekends – 8/10) and other protein entrees are available on the menu, the main focus is on fowl.

They even have balut, for those looking for either an authentic or Zimmern-esque experience.

At $15 a bowl, these soups are a steal. The rich, hearty poultry flavor is like nothing else I’ve had. Not even the most rich paitan broths come close, and this soup eats much lighter than those salty sweat-bomb bowls at ramen shops.

While the noodles here come with shredded meat and an egg yolk in the broth, you can order a half or whole chicken to go with it.

Pull some meat off the bones and drag it through the ginger chicken fat oil and scallion sauce that accompany the dish, and munch away at the delicious bird between slurps of noodles… or just plop it into your soup.

Honestly, the broth alone is so soul-satisfying and delicious that you might not even need the additional meat. But if you do order the extra chicken, don’t be alarmed: you may get a plate of feet and heads along with your order. Nothing goes to waste here, just like where John was born in Vietnam. The entire bird is used, and that’s why the soup tastes so fucking great.

Keep an eye out. This place opens next week. I was there for a special media preview, and I can’t wait to start eating this more regularly. The chicken pho is a top dish of the year for me.

SAI GON DEP
719 Second Ave
New York, NY 10016

Di An Di

My wife and I went here with another couple, since we had been hearing such great things about the food.

We started with some nice cocktails. My favorite was the mezcal cocktail “smoke between your thighs.”

The best bite of the night, for me, was probably this take on a summer roll.

There’s BBQ pork inside, but also a crunchy turmeric crepe (banh xeo) for texture. Fresh herbs, veg and rice noodles inside round this out to a perfectly balanced starter.

Next up was fried pig tails.

These were great little morsels of deliciousness. The acidic pickles on top cut the fat perfectly.

Now on to the noodles. First, the dry chicken noodles. These were my favorite of the three we tried.

Very aromatic and spicy from the curry leaves and crispy onions. Awesome.

The soups were a bit of alet down, however. The pho was underwhelming, and the bun bo hue was just too light and lacked the meaty and spicy flavors to which I am accustomed.

The bun cha was nice. These are pork meatballs wrapped in spinach and served in a sweet and spicy garlic and fish sauce broth, which you eat with rice noodles.

I wouldn’t go out of my way to come back, but if you stick to the apps and those dry noodles, you’ll be a happy customer.

DI AN DI
68 Greenpoint Ave
Brooklyn, NY 11222

886

I came in here for a quick bite, and left a very happy man. Here’s what I tried:

1) Sausage Party

This is a sausage that’s nestled in a sticky rice bun, but the bun has been fried to achieve a nice crunch outside. Awesome.

2) Fried Chicken Sandwich

Currently on my list of best dishes for the year, this baby is made with perfectly golden fried leg/thigh meat, and has a nice kick to it from the pickled daikon and chili pepper slaw on top. Get this ASAP.

3) Clams

Nicely cooked, good quality seafood. The broth/sauce is great with rice.

886
26 St Marks Pl
New York, NY 10003

Pure Thai Cookhouse

Pure Thai Cookhouse is probably the best Thai restaurant in what I like to refer to as “Thai Town;” the stretch of Thai restaurants from the 40s through the 50s in Hell’s Kitchen.

The place is always jam packed with waits for tables at lunch and dinner time, and we even had to wait 10 minutes to get seated at the odd 2pm time frame (they don’t take reservations). That said, if you decide to come here, be prepared to wait. Also be prepared to sit at a small table, likely on a small stool, and way too close to other diners, as if you were actually eating street food in Thailand. Usually a seating situation like that pisses me off, but I didn’t mind so much at this place.

We started with these crab and chicken dumplings that were on special for $10. They were really nice.

Next up was the Ratchaburi crab and pork dry noodles.

This dish was excellent. The pork itself was so tender and juicy. We were both expecting something dry and tough. The crab was a good portion of quality meat, and the sauce was a delicate balance of sweet and spicy.

I ordered the turmeric beef as my main dish. This came with rice, and it was very tender and flavorful. It looks mega spicy, but it was more like a medium.

My wife ordered the jungle curry, which didn’t seem like a curry dish at all. Our expectation was a saucy dish with a bowl of rice on the side. This came out more like a fried rice dish. Not saucy, but it had really great flavors. We liked this better than the beef.

I definitely recommend this place. Just be ready for a wait and some small seats!

PURE THAI COOKHOUSE
766 9th Ave #2
New York, NY 10019

Little Tong Noodle Shop

My wife and I stopped in here last week for dinner now that they are open later. I was dying to try this “Shank JB Melt.”

It’s tender beef shank, cucumber, and Beecher’s cheese curds (melty and crisp) on a flaky pancake “crepe.” Kind of like an Asian take on a Philly cheesesteak. Look at how crisp yet melty that cheese is:

This was amazing. I highly recommend this for all you midtown east folks. Perfect lunch item.

We also tried the Mala Dan Dan Mixian noodles. This is a non-soup noodle dish that has a nice spicy and tingly flavor profile to it, with ground pork, peppercorn oil, pickled celery, mustard seeds, pickled mustard greens and peanuts. We also added a tea egg for $2 and it was well worth it.

For dessert we had the rose crystal jelly with black rock syrup, basil seeds, sesame and peanuts. A really light and refreshing way to end the meal.

I definitely recommend this place to everyone, especially those who like noodles. They have nice sandwich items at the midtown location that really shine too.

LITTLE TONG NOODLE SHOP
235 E 53rd St
New York, NY 10022