658578 Sat Oct 10 21:23:42 -0700 2009 41 19 Outer Boroughs 0 5094393 Ming Chan Dong Korean Restaurant 36-24 Union st. Flushing, NY 11354 718 358 3935 I was on Northern blvd at the Luh Yu Tea Emporium on a spontaneous visit. Then I was looking for the riceroll and donga place that one of the hounds had mentioned because I was with a vegetarian friend looking for the illusive Korean vegetarian food...Of course, I didn't have the address nor the name with me at the time, so wandering feet got tired after a while and the stomach started to growl and took over the search. There were some giant buns in a glass case in the window, plus pictures of soon dubu, and the Chinese characters, 麻花, which is the deep fried twisted dough (NOT Youtiao, but more, in this case, like a Chinese pretzel in the shape of a giant twisted braid about a foot long). We sat down and ordered a 麻花 （pronouced ma2 hua1) to start. Granted we were hungry, but fried dough never tasted so good! It was slightly sweet, but just from the dough, not glaze. It was soft, with chewy texture. Liking this dough, I asked about the buns. Vegetarian bun, pork bun, Kimchi bun, and red bean bun. KIMCHI BUNS???!! It wasn't vegetarian, but neither was I. The bun was almost as big as my face. I took a bite and it was going fast after that. The vegetarian friend even asked to try because it smelled so good, and there were no visible signs of meat. The filling was all the way to within 1/8 inch of the dough all around. That's a lot of filling, and in this case, a very well-balanced filling so that it wasn't over-powering. It was spicy enough, but the dough held up well against it. It went down so easily and I immediately thought to myself, why haven't I had one of these before?! Am I supposed to keep it a secret? (The vegetarian bun was also quite robust and tasty, but not as stunning after I'd already tasted the Kimchi bun.) The Kimchi soon dubu was more tart than most I've had elsewhere, which made it a lot more flavorful than places where the soup had lots of red, but tasted bland. This was a nicely flavored soup with plenty of tender tofu. Unfortunately I only had one spoonful which was all I could handle after the Ma Hua, and the bun, and...huh, the huge bowl of Zha jian Mian, which I'll have to be fair and try when I'm not already stuffed. FIrst impression was that I liked the soft crispy fried to black pieces of pork doused in black sauce, almost like pieces of very fluffy toast. Also that the noodles were not the hand-pulled, but almost udon in thickness. I was told their noodle chef wasn't in tonight when I asked about the 麻酱麵 (sesame noodles?), so I'll have to investigate further. Our neighbor ordered Ma Po Tofu, (either that or the Ma La tofu) and it looked amazing with whole squares of tofu, instead of the usual mush of tofu) and chili pepper sauce and garnish all over. Definitely something I'll try next time. I got a red bean bun and some tea eggs to go on my way out. The red bean fillings were again, filled to the very limit, and were of really azuki beans that tasted fresh and wholesome, neither too sweet, nor too heavy. The menus have only Chinese and Korean on it. The waiter is Chinese who came from the border of China and Korea, and speaks both languages. This is a new type of restaurant that's got the best of both worlds to me. They are opened from 7 Am to midnight. A very unpretentious place that suits my "peasant" taste well. If ever anyone crave a Steamed Kimchi Bun late at night, this is the place! Sat Oct 10 21:23:42 -0700 2009 10422 HLing 1 5095429 Sounds yummy- thanks for the rec. Sun Oct 11 14:29:12 -0700 2009 5094393 19455 AimeeD 1 5095490 i will be trying this tomorrow yay ty Sun Oct 11 14:57:14 -0700 2009 5094393 90996 chefjellynow 1 5095904 wow looks very cool...im fascinted by the food from the area close to korea Sun Oct 11 18:01:31 -0700 2009 5094393 12298 Lau 2 5095907 going tomorrow too lau? Sun Oct 11 18:02:07 -0700 2009 5095904 90996 chefjellynow 3 5095913 haha i wish...maybe ill try it next weekend bc i was planning on going out there anyhow, i rarely go to flushing on the weekdays Sun Oct 11 18:05:23 -0700 2009 5095907 12298 Lau 1 5096352 Those kimchi buns are pretty good. The pork is ground and you can see it if you look closely. Hope you manage to make it to dongas next time. It's closer to Roosevelt. Mon Oct 12 00:12:46 -0700 2009 5094393 13402 Joe MacBu 1 5098750 Menu pics 1-4 Mon Oct 12 21:55:00 -0700 2009 5094393 13402 Joe MacBu 2 5098752 5-8 Mon Oct 12 21:56:22 -0700 2009 5098750 13402 Joe MacBu 3 5098756 9-11 Mon Oct 12 21:57:31 -0700 2009 5098752 13402 Joe MacBu 4 5099114 oh wow i thought this was like just some small take out type of place they have an entire menu, i cant read all of it, but they've got all sorts of stuff...ill have to get one of my friends to help me translate everything Tue Oct 13 06:34:23 -0700 2009 5098756 12298 Lau 5 5099143 Yum! I can only read the Korean, but I see a bunch of stir-fries, more Chinese-sounding than Korean (stir-fried frog!) as well as some intriguing more Korean-sounding dishes. Corn naengmyeon, which are the North Korean cold noodles--I've never had it with corn. The Zha Jian Mian, I wonder if that's like 짜장면, the black-bean Korean-Chinese noodle dish that's a delivery staple in Korea. Can't wait to try this place! Tue Oct 13 06:46:45 -0700 2009 5099114 10697 AppleSister 6 5099262 the dish you're referring to ja jang myun (korean) is actually based upon zha jiang mian from northern china, so it is the staple delivery you get, but the korean version tastes different (its the koreanized version of a northern chinese dish) in fact all of the korean-chinese dishes that are popular in korea (and korean areas of america) are based on northern chinese dishes, its similar to americanized chinese food except its the korean take on chinese dishes; well actually i believe its chinese people who moved to korea and then adapted their dishes to korean taste. In LA there are a few chiense restaurants who's menus read exactly like the korean-chinese restaurants except they are all the original version of the dishes...i find it very interesting b/c alot of the chinese food is so foreign to me b/c i grew up eating mainly southern chinese food; there is so much more bread, wheat, use of lamb, different spices etc Tue Oct 13 07:30:18 -0700 2009 5099143 12298 Lau 7 5100036 Thanks, this is such a fascinating subject to me. I know many of the Chinese restaurants in Seoul are run by ethnic Chinese. There's apparently even a Chinatown in the city of Incheon. I'm sure the influences run both ways--ethnic Chinese in Korea, ethnic Koreans in China. I recently read an article about Dongbei food that describes a version of kimchi that's less spicy than in Korea, which makes sense given North Korean kimchi is generally less spicy as well. Anyway, any recommendations for a good Korean-Chinese ja jang myun in Flushing? And for a good zha jiang to compare? Tue Oct 13 11:30:59 -0700 2009 5099262 10697 AppleSister 8 5100459 i haven't gone out of my way to find korean ja jjang myun in flushing. I did try sam won gak in flushing, i thought it was pretty decent, here's my report and the yelp link: http://chowhound.chow.com/topics/637798 Tue Oct 13 13:38:24 -0700 2009 5100036 12298 Lau 8 5100955 AppleSister: I've had a great version at Guh Song, a Korean-Chinese restaurant. It was lauded in the NY Times in 2006: http://events.nytimes.com/2006/12/27/dining/reviews/27unde.html ...waiting for someone to post a comprehensive translation of the menu :) Tue Oct 13 17:01:35 -0700 2009 5100036 13402 Joe MacBu 6 5100357 Thanks Joe MacBu for the menu pages! AppleSister, I actually asked the waiter which version of the Zha Jian noodles they serve (Chinese or Korean), and he said they have BOTH. Since I'd been watching Korean drama I asked for the Korean Version. Anyhow, since you read Korean, I was wondering if you could tell me what page 5 the 12th one down the list is in korean? In Chinese it says "Pine Mushroom sliced meat", and I was just wondering exactly what kind of "pine mushroom" that happens to be. There was also a Potato Pancake that the waiter recommended that I didn't get to try. From his description it sounded like hash brown. I wonder if that's Chinese or Korean... Lau, yes, this restaurant had more than just giant Kimchi buns :), but there are other similar places in Flushing that serves food like this (I think ScoopG did a report on one). I like that both Korean and Chinese are spoken there, and that native speakers of both countries eat there. To me it doesn't matter so much which country influenced whom in particular dishes, but more important that people from that region can find food they get home sick for. ... Tue Oct 13 13:06:54 -0700 2009 5099143 10422 HLing 7 5100382 With my terrible command of the Korean language, the dish in question means meat and matsutake mushroom stir-fry. Tue Oct 13 13:15:57 -0700 2009 5100357 10763 Miss Needle 8 5100430 Thanks Miss Needle for the prompt reply! I was suspecting that the "pine mushroom" would be Matsutake, which if served in a Japanese restaurant would be pretty expensive. Do the Korean's use the Japanese name, too? Or do you just happen to know it in Japanese? *edit: I'm going to take advantage of Korean speaker/readers here. Before settling on eating at Ming Chan Dong I also wandered to the section of Union street on the other side of Northern blvd. Within that short block, there was one small noodle house on the 2nd floor that had only Korean, no English or Chinese. It's all noodles, and it looked like it might be something for a obsessive noodle hound to try out. If it weren't for my vegetarian friend's nay say, I would have tried. Do any of the Korean hounds know the place, or can have a look? Thanks! Tue Oct 13 13:27:32 -0700 2009 5100382 10422 HLing 9 5100444 You're welcome! Actually, the Korean name for it would best be pronounced as "sung e (like the letter e) bu ssut," which is what the menu says in Korean. I figured most people would be more familiar with the Japanese name than the Korean one. Tue Oct 13 13:32:56 -0700 2009 5100430 10763 Miss Needle 9 5201437 "I also wandered to the section of Union street on the other side of Northern blvd. Within that short block, there was one small noodle house on the 2nd floor that had only Korean, no English or Chinese. It's all noodles, and it looked like it might be something for a obsessive noodle hound to try out." Oh, that's Jang Tur Noodles, a shop that specializes in Gooksoo noodles. It is my favorite of the several places I've tried around Flushing. Check it out. No real menu, except a choice for plain, seafood, or chicken noodles. All the noodles are handmade, and it takes some time after you order for it to come out. Make sure to ask for some of their killer hot sauce as well. http://farm3.static.flickr.com/2720/4126638555_f5399bb8f2_o.jpg http://farm3.static.flickr.com/2682/4126638489_3d52c3d741_o.jpg Sun Nov 22 22:08:45 -0800 2009 5100430 10509 E Eto 7 5101192 Yes, it's awesome that Korean-Chinese and Chinese-Korean and curious chowhounds can get food they're homesick for :) I don't know if there is a Chinese version of potato pancakes, but there's definitely a Korean one--gamja-jeon. Whenever I make it, my friends say it tastes like a latke with scallions. Some people grate the potatoes more, which makes them chewier and less like a hash brown. I'm amazed they're serving pine mushrooms at that price--are they truly pine mushrooms? Thanks to everyone for the tips! When I get to Guh Song, I'll post a menu translation in return. Tue Oct 13 18:48:20 -0700 2009 5100357 10697 AppleSister 8 5101301 btw i forgot to answer your question about chinese zha jiang mian...unfortunately i haven't had a good version although to be fair a) i haven't really seen it that many places and b) i haven't actively gone out looking for its very good when done right, but i dont think its all that readily available in NY (someone feel free to please correct me as id be very happy to find a place) Tue Oct 13 19:34:11 -0700 2009 5101192 12298 Lau 8 5101320 oh and one more thing...my friend who's gf is korean and from flushing has some other korean-chinese place she goes to and my friend (who is chinese) says its the best it has some really generic name like chinese restaurant or china house or something...i think its off northern, id never heard of it or seen it im probably going to try it this weekend, so ill let you guys know how it is Tue Oct 13 19:40:11 -0700 2009 5101192 12298 Lau 9 5102655 Assume it's Chinese House at 149-08 41st Avenue in the Murray Hill section of Flushing. Been there twice and it is the best of its type I've found in Flushing. Not at the level of Guh Song on Bell Blvd. in Bayside or Mandarin Restaurant on Broad Ave in Palisades Park NJ but very good all the same. Wed Oct 14 10:44:55 -0700 2009 5101320 16894 burton 10 5103041 ah yeah ive heard mandarin in palisades park is the best Wed Oct 14 12:50:45 -0700 2009 5102655 12298 Lau 5 5099580 Is it me or do some of the dishes seem more Sichuan than Dong Bei? Like water cooked beef/lamb? Perhaps that's why those ones are not in Korean. Tue Oct 13 09:14:08 -0700 2009 5099114 13402 Joe MacBu 4 5115952 ok i sat down with a friend of mine and translated the whole menu although given its northern chinese food i don't know what half the stuff is (if you haven't noticed northern chinese food is night and day to southern chinese food which i grew up eating): #1: not going to translate b/c its just the name of the restaurant #2 - liang cai lei - cold food category - rou si la pi - shredded meat with some type of pulled dough - cong you hai zi - scallion oil jelly fish - lao cu zhe tou - some type of vinegar sauce clam - jin zhen gu ban huang gua - dried yellow flower mushroom mixed with cucumber - huang gua ban zhe tou - cucumbers with clams - liang ban tu dou si - cold shredded potato - jiang niu rou - minced beef - sheng ban niu rou - raw beef (this is yook hwe, which is a korean beef tar tar) #3 - niu, yang, ji lei - beef, lamb, chicken category - xiao ji dun mo gu - some type of braised (literally cooked a long time) small chicken with mushroom - gong bao ji - kung pao chicken - chong qing la zi ji - spicy chong qing chicken - shui zhu yang rou - a specific sichuan preparation of lamb (people on the board familiar with sichuan food will know what shui zhu is) - shui zhu niu rou - same as above except with beef - hei jiao niu rou - black pepper beef - xiao jiao niu rou si - shredded beef w/ small peppers - zi ran niu rou - cumin beef - suan xiang niu rou - garlic beef - zi ran yang rou - cumin lamb - suan xiang yang rou - garlic lamb - cong bao yang rou - some type of scallion lamb - cong bao niu rou - some type of scallion beef #4 - zhu rou lei - pork category - xiang la rou si - spicy shredded pork - shui zhu rou - same sichuan preparation as before with pork - liu san yang - 3 types of meat with some type of corn starch sauce - jian jiao yao hua - pepper kidney - gan zhe hei ji rou - dry fried pork tenderloin #5 - continuation of pork section - hong shao du pian - braised stomach pieces - liu fei chang - fatty intestine - jian jiao fei chang - pepper fatty intestine - jian jiao du pian - pepper with stomach pieces - rou chao mu er - stir fried meat with a type of black fungus - jing jiang rou si - shredded meat with a beijing sauce? - yu xiang rou si - shredded meat in garlic sauce - hong shao rou dun dou jiao - braised meat with firm tofu - suan cai zhu rou dun fen tiao - pork with pickled vegetables and rice rough - suan cai rou si dun fen tiao - shredded meat with pickled vegetables and rice rough - guo bao rou - we weren't sure what this was, but i googled it and its a fried fatty pork filet in a sweet sauce (http://www.chinatravel.net/forum/Hungry-Dan-s-Dish-of-the-Day-Guobao-Rou/2543.html)...seems to fit more with the korean chinese genre - song mo rou pian - shredded meat w/ mushrooms - chao san zhen - stir fried 3 types of meats? - kou rou - preserved pork belly - hong shao rou - braised meat - mu shu rou - moo shoo pork - rou si la pi - spicy shredded meat - zha qie he - fried eggplant box #6 - hai xian lei - seafood category - bei ji bei - clams - shui zhu yu pian - same sichuan preparation as above except with fish - ma la tian ji - spicy sichuan frog - jiao yen tian ji - salt and pepper frog - suan cai you yu juan - squid with pickled vegetable and rice roll - gan bian you yu - dry sauteed squid - gong bao xia ren - kung pao shrimp - gan shao da xia - dry braised whole shrimp - jiao yen xia ren - salt and pepper shrimp - hong shao hai shen - braised sea cucumber - ge shi long xia - lobster that can be prepared several different ways (you'd end up choosing) - qing zhen lu yu - steamed fish - gan shao ce yu - dry braised fish #7 - continuation of seafood section - hong shao ce yu - braised fish - dou ban ce yu - fish in bean sauce - hong shao min tai yu - another braised fish - xiang zha xian huang yu - fried small yellow fish - luong dun yu - another fish unclear what kind? - liu yu duan - another fish unclear what kind? - sha guo lao ban yu dou fu - fish and tofu in a clay pot - chuan bai rou - sichuan pork belly (not sure why this is in fish section?) - lao ban yu dou fu tang - fish soup - suan la tang - hot and sour soup - fan gie dan gua tang - tomato and egg soup - bai cai dou fu tang - napa cabbage and tofu soup - gua pian dan gua zi cai tang - melon and egg soup - suan cai du pian tang - pickled vegetable and stomach soup #8 - vegetable category - yu xiang qie zi - eggplant in garlic sauce - jian jiao tu dou si - shredded potato and peppers - ma po dou fu - mapo tofu - hong shao dou fu - braised tofu - jian jiao gan dou fu - dried tofu w/ peppers - gan bian si ji dou - dry sauteed string beans - qing chao dou miao - stir fried vegetable (i always forget what its called in english) - suan rong dou miao - garlic vegetable (i always forget what its called in english) - suan rong kong xin cai - garlic vegetable (i always forget what its called in english) - suan rong xiao bai cai - garlic napa cabbage - di san xian - 3 treasures - song ren yu mi - corn with pinenuts - ba si di gua - sweet potato in this carmelized sugar thing (awesome when done right) - ba si yu tou - taro in this carmelized sugar thing (awesome when done right) - xia ren pa you cai - some type of shrimp and vegetable dish (no idea why this is here) #9 - jiang mi mi chang - something with rice dough - da mi jiao zi - big rice dumplings - shui jiao - steamed dumplings - tu dou big - potato pancake - leng mian - cold noodles - ban leng mian - room temperature noodles (i think?) - yu mi leng mian - cold noodles with corn - yu mi wen mian - warm noodles with corn - la bai cai tang - spicy napa cabbage soup - niu rou tang fan - beef and rice soup - su cai chao fan - vegetable fried rice - ji rou chao fan - chicken fried rice - xia ren chao fan - shrimp fried rice - bao fan - omelette rice - ? (only in korean) #10 - huo guo - hot pot - niu rou pai huo guo- beef rib hot pot - niu nan huo guo - beef tendon hot pot - niu rou huo guo - beef hot pot - ming tai yu dun dou fu - fish and tofu hot pot - suan cai huo guo - pickled vegetable hot pot - hei shan yang huo guo - black mountain lamb hot pot - chuan bao rou tang - spicy white meat hot pot? #11 - drinks - didnt bother translating, plus most were only in korean anyhow Mon Oct 19 19:03:00 -0700 2009 5098756 12298 Lau 5 5118186 Wow, thanks! Wonder if there's a second menu of Korean dishes (like the kimchi soon dubu HLing had). Or maybe the place has shifted gears. I passed by late last month and grabbed a business card (didn't see a takeout menu at the time). From the card (see below), I figured this was mostly a Korean restaurant specializing in soon dubu and BBQ. Then again, the card puts the Chinese characters first. Here's yesterday's Digest version ... http://www.chow.com/outer_boroughs_digest/8319 And a place record (unlinkable for now because of site issues): http://www.chow.com/restaurants/912686/ming-chan-dong Tue Oct 20 14:56:16 -0700 2009 5115952 10496 squid kun 6 5118200 Actually the menu has two columns listing the Mandarin and Korean descriptions of each dish (or most dishes, since some have only one translation). Plus several specials listed on the wall. Also an English menu, though that seemed to omit a number of dishes. Not obvious what the best approach is for those unsure what to order. Talk to them for suggestions. Tue Oct 20 15:04:09 -0700 2009 5118186 16894 burton 7 5118275 >Actually the menu has two columns listing the Mandarin and Korean descriptions of each dish I did notice those on Joe's scans, but from Lau's translations they're pretty much all Chinese dishes - no soon dubu, BBQ meats, etc. I'll bet the wall is the place to look, thanks. Tue Oct 20 15:38:03 -0700 2009 5118200 10496 squid kun 8 5118516 well it could be that some of the dishes just translate weird in chinese, i had my gf look at them, she could read everything, but she didn't know what some of the dishes really were b/c they're probably more chinese (i.e. they weren't typical korean or korean-chinese) i dont know what alot of them are either Tue Oct 20 17:37:43 -0700 2009 5118275 12298 Lau 1 5112552 Hling, I had those buns a couple weeks ago, indeed amazing. and, to add to all the chatter, the place is one of the better korean-chinese joints in the area too which is amazing, in that unassuming place. dirt-cheap prices too. will def. take notes from this thread when we go eat there; funny that they offer both chinese AND korean JJM. Sun Oct 18 12:49:21 -0700 2009 5094393 12656 bigjeff 2 5113583 Bigjeff, dirt-cheap is all I can afford these days, but still, today I had some help, and so ordered their LA 排骨（LA Galbi) for $10. I'm beginning to think that indeed there is a slight difference in taste between the straight Korean places and Korean/Chinese places. The LA galbi is the right cut and thickness that i'm used to, but is less sweet, but I'm fin and ding suites my Chinese taste buds just fine. Same goes for their Kimchi, less sweet/sour, more salty and seems like the napa cabbage is a little drier and thinner. I like that I can taste the cabbage. The woman there told me that if you go before 2:00 PM, the soon dubu is $4.99 instead of $8.99. Same pricing goes for this Ginger/cabbage soup ( I think that's what she's saying, but maybe the Korean speakers can tell me what that might be) or maybe she meant the Kimchi soondubu...anyhow, it's on the board but I can't read Korean. Sounds like an ideal breakfast place if ever one craves soondubu and big steam buns and fried twisted doughnuts.... I wonder, Bigjeff, if you have compared the place 2 doors to the left from Ming Chang Dong, that also have steamed buns in the windows, except that they are already saran-wrapped, and also have a cleaner, newer looking soondubu picture on the outside, sparkling clean windows and newer, cuter-looking place, but somehow, to my peasant taste, less inviting? Maybe they're lacking the steamed up window look, I don't know. Sun Oct 18 22:31:12 -0700 2009 5112552 10422 HLing 3 5113590 Hling, sad to say, the place i was talking about IS the pre-saran-wrappled place; the interior is very white with lots of mirrors and paneled screens, and the buns are pre-wrapped and/or sitting in those steaming machines. we got a combo pack of 6 buns i think, 2 of each and all of them were delicious. i do remember walking down the block and seeing another couple places of interest and maybe this one you posted about is one of those. there is a place that is 2-3 steps down; there is also a place with mostly blacked out windows but with some writing on the front. you know what this requires? another visit to clarify. i mentioned this place a couple months ago: [ http://chowhound.chow.com/topics/648051#4989142 ] also, any restaurants on union st, on the other side of northern boulevard? any good eats on that opposite side? all i remember ever doing was going to mammoth billiards but never did see anything to eat. btw, was going down there to see the japanese restaurant that replaced dosanko; i do miss that place! Sun Oct 18 22:39:20 -0700 2009 5113583 12656 bigjeff 4 5113599 Bigjeff, funny I had a feeling you might have tried the other place because that place is much more visible. The place I went to, Ming Chan Dong, is not a step-down entrance. Instead the window is taller, and also have a old picture of the soondubu on top left, but you still could see the buns (not wrapped) on the right side through the window (even saw some 花卷 today, the steamed bread that's curled up in strands). The entrance is to the right of the big window. On the right side of this restaurant is a non-food place that had set out in front some fresh concord grapes for sale, though it's gone from a huge pile on Friday to only 2 boxes left today. I know there's another korean place on that block, but I don't think they had the buns in the windows...so, yes, another visit..or two... I've never been to Dosanko. Sounds like I missed something good? Sun Oct 18 22:53:12 -0700 2009 5113590 10422 HLing 5 5113617 dosanko was this japanese chain in the late 80s, early 90s; had a location at the corner of northern and union, and also locations in midtown; not sure if it was nationwide but one of my memories (and probably many people's introductions) to japanese food like yakisoba, ramen, kara-age, etc. was not high cuisine by any measure but catch-all casual japanese; kinda like . . . a Dallas BBQ but from japan. Sun Oct 18 23:27:35 -0700 2009 5113599 12656 bigjeff 6 5114984 Bigjeff, I'm assuming you're referring to the Udon house on the corner of Northern and Union being the replacement for Dosanko then? Also, you asked about places to eat on Union on the otherside of Northern, I had posted a request for Korean speakers to maybe check out this one Korean noodle place on the 2nd floor on the block just across from Northern, but I have not tried myself. Perhaps this next question is for the Chow site gurus: I'm puzzled as to why in this thread that I started on the restaurant Ming Chan Dong there is only another restaurant's name and location in the upper right corner, the "places mentioned" ..mapped out with address and location? Did I neglect to do something? This seems misleading, as I'm talking about a different restaurant than the one being shown. Mon Oct 19 13:06:37 -0700 2009 5113617 10422 HLing 7 5115022 i believe its b/c we were talking about guh song when we were discussing korean-chinese food although i have no idea how it ended up there since no one tagged it Mon Oct 19 13:20:54 -0700 2009 5114984 12298 Lau 3 5114206 Loved the jumbo kimchi buns at MCD. First time encounter - really tasty and fun. Kind of like a Korean-Chinese kimchi burger. (Ok well, perhaps a distant relation. Similar in size, shape and weight and when you hold it up to take a bite it was somehow reminiscent.) At their suggestion ordered the soon dubu chigae (soft beancurd stew in spicy broth) and it was standard but very good. Tried the kamja jun (potato pancake) too. Not wild about the dduk-like texture - a bit chewy and greasy for my taste. Also a dish of sauteed eggplant cubes that they recommended - a Chinese-type preparation in a vinegar based sauce. It was..ok. Very nice people - ethnic Koreans from China. We'll be back. Mon Oct 19 08:50:18 -0700 2009 5113583 16894 burton 1 5198605 Does anybody know what happened o this place? I went over there today and it was closed up. Looked in the window and tables, chairs etc. are still in place but was rather dead looking inside like its has been closed for a while. :( Just wondering if anyone knows if it has been closed or moved? I really wanted to try the Ma Hua that HLing mentioned as I have only had the store bought version of Ma Hua. It must be awesome when its fresly made. If anyone knows another place in Flushing that makes Ma Hua, please share the spot. Thanks. Sat Nov 21 11:56:52 -0800 2009 5094393 1126348 gregh 2 5201231 Gregh, I was at Ming Chan Dong on Friday the 13th this month, and it was business as usual. The Kimchi bun was not as well-oiled as i remembered, and the red bean buns didn't have as much red beans as the first couple of times...I hope it isn't changing. I hope you get to try the ma hua there. I've not had others like theirs. Although, the store bought versions are usually the hard and crisp kind, aren't they? The crisp ones tend to be smaller and thinner. It's kind of like soft pretzels vs hard pretzels. Sun Nov 22 19:59:54 -0800 2009 5198605 10422 HLing