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Awesome gua bao in Rego Park!

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I recently tried the gua bao from Andy's in Rego Park and it was AMAZING. The bread was so soft and fluffy, and the pork was so rich, meaty and flavorful. Yum. Way better than Momofuku's pork buns, plus the rest of the menu is pretty good, too. Delivery is also speedy on most nights. Just a note: It's listed as a "Taiwanese hamburger" on the menu.

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  1. How much was it? One bun or two?

    IMO comparing the Momofuku buns to Taiwanese gua bao (with pickled mustard greens & peanuts) because the Momofuku buns are supposed to be a porky version of a Peking duck bun (with hoisin and scallions--different flavor profile).

    4 Replies
    1. re: kathryn

      It's $3.95 for two. I guess it isn't fair to compare it to Momofuku. I have had the gua bao at Temple Snacks in the Flushing Mall and thought Andy's was superior.

      el jefe, what kinds of dishes did you order? There are two menus: a Chinese one and an Americanized one. I always order from the Chinese one and have enjoyed mostly everything, like the soup dumplings and the cumin lamb. They do seem to have off-nights, though, and while good, they're not as good as when they first opened.

      1. re: KiwiGirl625

        Temple Snacks is pretty good but IMO the quality of the meat isn't that great.

        1. re: kathryn

          interesting i've driven by the place on the way to the airport before, but i didnt even know it was a taiwanese place

          how are their other taiwanese dishes?

          1. re: Lau

            Some reports from last year ... http://www.chow.com/blog/2009/04/taiw...

            -----
            Andy's Seafood & Grill
            95-26 Queens Blvd, Queens, NY 11374

    2. It wouldn't surprise me if the gua bao was good. I've tried about 15 dishes on my 3 visits there and none were very good. Every restaurant has to do something well.

      3 Replies
      1. re: el jefe

        Very harsh el jefe. Sorry YOU didn't enjoy your food.
        I love this place. Just what the neighborhood needed. The bao are awesome. The staff is like family. I go to flushing also.

        1. re: nycbbq

          Kung Pao Calamari is good--good lomein, good salt and pepper squid fresh from kitchen not buffet---there's one cook and one mediocre cook, depends who you end up with, meals can be mediocre or great...some good shrimp dishes---don't charge extra for brown rice on lunch specials and many places do, and the $1 menu is to go only now--

          1. re: nycbbq

            @nycbbq and kiwigirl:
            Not intended to be "harsh", just my opinion.
            My visits were all in April and May. Maybe they've improved since then. I don't have my menu with me and don't remember most of the dishes I had. I do remember the most disappointing one though -- the fried oysters. The oil wasn't hot enough and they came out soggy and greasy.
            Yes, they had two menus then. I was told everything on the Chinese menu was also on the English menu. It sounds like this may have changed.
            And as Janie said, if they have two cooks and only one is good, then with a 50% chance of "mediocre" food, I won't be going back despite the fact that it's within walking distance of where I live.

        2. thread from a little while ago:
          http://chowhound.chow.com/topics/605843

          I only ate there once, about 1 month after it opened, and I really enjoyed. have yet to go back but I owe Lau a review. workin' on it!

          7 Replies
          1. re: bigjeff

            Tried their gua baos the other day: we ordered twice as much as we needed and took some home (alone with some other food: sauteed greens, 3-cup-style-squid, salted crispy chicken pieces), and it was a real deal: delicious, inexpensive, and quite authentic. How come I'd never ordered GB there before! The service was excellent, as usual. I slowly drift to the conclusion of Andy's being the best Taiwanese setup outside of Flushing and, comfortably beating Lin's restaurant in Elmhurst in quality.

            1. re: diprey1

              Ya Lin's has been tired for quite some time; cool that they have 3-cup squid!

              1. re: bigjeff

                3 cup squid? I hadn't seen that on the menu....what is it? I'll have to order it the next time!

                1. re: EricMM

                  ya I never saw it either; responding to diprey1's report, but if you've had 3-cup chicken before (and I love it); it should be very nice with squid! I've made 3-cup fish before and it was delicious.

                  1. re: bigjeff

                    I've never had 3 cup chicken either....I mainly go for seafood.....

                    1. re: EricMM

                      3-cup <<whatever>> use the same seasoning as 3 bei ji: dark soy sauce, Chinese yellow wine, xiang you (???). Really nice on the chewy squid: please try it if you haven't yet.

                      @EricMM: We always order a 3beiji at Andy's +kong-xing tsai (==ong choy, Canto) plain, with garlic. Combinatorics is the name of the Chinese food game, not just with Starbucks. If they ever dare ask if you prefer white meat with no bones, just give them a disgusted look. :)

                      @Jeff: what do you think of 3-cup fish overall and where did you have it? Perhaps, Lin's is no more (I know: their oyster pancake is a joke.) Is there anything else in Elmhurst? Big 5 is closed. The only place I've been frequenting there is the queen of Lao Bei Fang. :)

                      1. re: diprey1

                        i've made 3-cup fish, never ordered it; just fried up fish in cubes and cook with the same seasonings. yum! as far as I'm concerned, Andy's was very very good for taiwanese; there are some recent posts on a taiwanese in flushing thread that were pretty good. last time I went for the breakfast place in elmhurst (that switched from king 5) it was good but so heavy and greasy; I think there must be some decent places further up towards roosevelt on broadway.

                        can't find the most recent threads but there's plenty like this one:
                        http://chowhound.chow.com/topics/492283