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Hunan in Flushing

FYI - the chef from Hunan House left last month and just opened a restaurant on Main Street called Hunan Kitchen. Most of the dishes are the same. The La Zhi Chicken tastes better than before, as does the Mao Tse Pork. Hunan Duck is wonderful and the Nan Gua pancakes are crisp and perfect. For whatever reason, the famous Fu Zhi Pork is missing. They have a new specialty Baked Fish Hunan style. The chef is truly skilled.

Lunch special is a steal at 4.75. Fillet of sole with ginger and scallion and Mao pork have been winners.

Hunan Kitchen
42-47 Main Street

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Hunan Kitchen of Grand Sichuan
42-47 Main St, Queens, NY 11355

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  1. Good to know. Thanks for the report!

    1. Anyone have news on whether the food at Hunan House is holding up after the change?

      1. HK of GS has been open since late April/early May. Who said the Chef from HK of GS was from Hunan House? When I visited they told me the people behind Grand Szechuan are behind this place. (Which Grand Szechuan in which boro? Take your pick!) Hence the rather odd name. Mao's Braised Pork is totally different at both places, among other dishes.

        http://chowhound.chow.com/topics/7083...

        14 Replies
        1. re: scoopG

          The waitstaff, they are the ones who told me the chef was the original from Hunan House. The two of them were from Hunan House and recognized me from there.

          PS - Just read your review, just fyi they offer the red chili pepper chicken (la zhi chicken) without bones.

          1. re: Pookipichu

            Well the Chef there in May was not from Hunan House, as evidenced by the menu and taste of the dishes. Maybe a high-stakes Flushing merger just occured!

            1. re: scoopG

              I have no idea, only know what I've been told :)

              1. re: scoopG

                I checked it out tonight and one of the waiters instantly recognized me from my many visits to Hunan House. He clarified that they're part of the Grand Sichuan chain and that one chef and two waiters were recruited from Hunan House.

                The fried loach appetizer was almost identical to the version at HH. They have many dishes which are not part of the HH repertoire, but also many which are.

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                Hunan House Restaurant
                29-30 Union St, Queens, NY 11354

                1. re: Joe MacBu

                  It was so funny because I went to Hunan House a week and a half ago and even asked the waiter if the chef left.. I totally felt like something was different.. Thanks for letting us know..

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                  Hunan House Restaurant
                  29-30 Union St, Queens, NY 11354

                  1. re: Daniel76

                    I think chefs come and go rather routinely. It seems odd to me that many on this board refer to "the chef", as if there was just one. For any restaurant that's open 12 hours a day, 7 days a week, with seating for about 60, wouldn't there be at least 2 chefs?

                    1. re: Joe MacBu

                      And several line cooks who do most of the cooking anyway.

                      1. re: Joe MacBu

                        All I can tell you is, I went about 9 days ago and the food was different.. So, maybe the "chef" did the ordering, was in charge of quality control and brought his own recipes. Because, whatever person or duo or trio is in there now, has made the food taste noticeably different to the party of 5 people I was eating with.. So much so, we asked if there was someone new in the kitchen.

                        I went to Hunan House once a week or 2 times a month for the last year or so. I tasted a difference.

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                        Hunan House Restaurant
                        29-30 Union St, Queens, NY 11354

                        1. re: Daniel76

                          when you say different, do you mean different good or different bad?

                          i've been meaning to go as my first visit was good, but not amazing as most people on the board have had. But, maybe ill switch to hunan kitchen if its better. I'm curious b/c i just got back from china and had an amazing hunan meal in shanghai

                            1. re: Lau

                              I went to HK of GS about 2 weeks after it opened and posted my review. I then went to HH about two weeks after that and felt HH was better - but have not been back to either one since. Are you going to post about your trip on the China Board?

                              1. re: scoopG

                                yah i will, ive just been kinda busy, ill do it sometime this week

                          1. re: Joe MacBu

                            Chefs do not come and go frequently when you are talking about the better restaurants. It depends on the restaurant. For instance Tung Shing House recruited a top chef from Sichuan and he is the head chef and has been there since their change in ownership. He is the creative force and always is the cook for important banquet meals. The better Chinese restaurants have a head chef or hire a head chef with talent that cannot be replaced with whim.

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                            Tung Shing House
                            97-45 Queens Blvd, Queens, NY 11374

                            1. re: Pookipichu

                              Not true at all. For starters, it all depends on the definition of "chef." Who is this "top chef from Sichuan" at TSH and what are his credentials and where as he worked before? Eminent chefs in China today can command very high salaries in the major metropolitan cities and have no need to emigrate - especially if they have no second-language skills. Secondly, since 9/11 it has become very difficult for skilled foreigners to obtain work visas to the US. Chefs/cook turnover in the restaurant business is quite high - Chinese restaurants are no different. Chinese cooking skills are easily transmitted in the home or professional kitchen - there are no secrets in a Chinese kitchen.