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Nov 28, 2010 12:48 PM

Hung Ry – Awesome New Modern Noodle Restaurant on Bond Street

**For full post and pics**:

Normally, I’m really skeptical of any type of fusion Asian type cuisine as 9.5 out of 10 times the result is some really bad food in some meatpacking type atmosphere. So when I heard about Hung Ry I was very skeptical about it. A pseudo Chinese noodle shop in a hip space on Bond Street. I immediately imagined poor quality Chinese noodle soup trying to be masked in an upscale setting and taking advantage of customers who don’t know what any of this stuff is supposed to taste like. Luckily, I was very wrong.

The space is a great spot on Bond Street that is somewhat industrial looking modern feel to it, but the décor looks great and really fits in well with the neighborhood. The service was excellent and the owner is a really nice guy. I spoke to him for a bit and he is a Tibetan guy who grew up in Switzerland. He had an idea for this type of restaurant so his head chef and him walked around to different hand pulled noodle shops in Chinatown and ended up hiring one of the guys who pulled the noodles from an unnamed restaurant. Great move on their part to hire someone who knows what they are doing.

- Squid Appetizer: The owner highly recommended this and said it was one of the best dishes in the restaurant. It is basically salt baked squid with chopped up cilantro and pumpkin seeds on top of it. At the bottom there is a homemade chili sauce (not spicy at all). This was really good, better than any of the salt-baked squid in Chinatown (including South China Garden and NY Noodletown). The batter was great, a little less salty than the versions in Chinatown, but still quite good. Not overly battered and fried perfectly, not oily at all. The squid is what really stuck out as it was very tender. The cilantro and pumpkin seeds were a nice touch especially the cilantro as I really like cilantro. 4.5/5
- Beef Tongue Appetizer: Another recommendation from the owner. The beef tongue had been stewed in a very light brown broth that I believe used soy sauce. The beef tongue had a melt in your mouth type of texture with a great flavor. The broth was a really nice compliment as it was very light, not too salty and really allowed the beef tongue to shine. The execution was excellent on this dish. 4/5
- Pig Foot Noodle Soup: this was a special that night and the bartender (we sat at the bar) said it was excellent so I tried it. It had a lot of Japanese chest nuts in it which made the soup slightly sweet. The soup also had a nice star anise flavor, it was quite good, not too salty and you could taste a reasonable amount of complexity in it. The pig foot was really good, nice and tender. I tried the thin noodles. They were good, but pulled a little too thin, so they didn’t retain their al dente quality as well. Overall, it was an excellent dish. 4/5
- Duck Noodle Soup: This was awesome, quite simple just a seared duck breast, noodles and soup. The soup had a more discernable star anise flavor as there were no Japanese chestnuts in this one, so it didn’t have that sweet flavor. I liked this broth a little bit better. The duck breast was cooked excellently and was rare in the middle. We ordered the thick noodles in this one and they were much better as they retained their al dente quality better. Overall, this was really good, much better than any of the Chinatown handpulled noodle places. 4.25/5

I was really pleasantly surprised by this place, it was probably one of the better discoveries I’ve made this year. I highly recommend coming here.

55 Bond St (between Lafayette St & Bowery
)New York, NY 10012
(212) 677-4864

Hung Ry
55 Bond St, New York, NY 10012

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  1. Very cool. Can you give us any idea of the pricing?

    3 Replies
    1. re: AubWah

      Just saw the prices on their website. Tons of 5 star reviews on yelp too

      1. re: AubWah

        you should definitely try it, it is excellent

        1. re: AubWah

          Comment on the prices: They're comparable to those at a good soba restaurant like Soba Koh.

          Thanks for the exciting review, Lau. I'll definitely check the place out. I almost always like anyplace you recommend!

      2. nice!...will add to my list of places to try when i get back to NYC in February/March...

        (so far: that list consists of Hung Ry and Kin Shop)

        Hung Ry
        55 Bond St, New York, NY 10012

        1. Thanks for the report. I am very interested in the food there, the monkfish liver and lobster noodles in particular. If I can just get past the dopey name.

          7 Replies
            1. re: scoopG

              That was my thought, yes, although I'm happy to be corrected. Not as hideous as Eatpisode (good lord, why? why?), but still deserving of an eye roll.

              1. re: scoopG

                yah i think it is a play on words, its a little corny, but forgot about the name and go try the food

              2. re: small h

                yah i really wanted to try the monk fish liver as it looked good (guy sitting next to me ordered it), but i can only eat so much (monk fish liver is very hit or miss, so hopefully they can get it right)

                1. re: Lau

                  True that. It's one of my favorite foods, and I'm always on the lookout for a stellar version.

                  1. re: small h

                    yah i generally stick to top notch japanese places to order it, but i have a feeling it could be good here

                    1. re: Lau

                      I can't indulge in topnotch Japanese very often, but I've been pleased with the ankimo at Kasadela, where it's sometimes a special. And Ebisu, which is no help to anyone, since it's closed (sniff).

              3. Thanks for your report, Lau. The tongue looks wonderful. DH (another Lau) will be all over that.

                1. Nice write-up, Lau. I’m glad to see that Hung Ry is getting some well-deserved praise on this site. I had lunch there last month, shortly after they first opened, and fell in love with the place. The menu had some very interesting and unique selections, especially for a hand-pulled noodle joint, but since it was only lunchtime I limited myself to the thick hand-pulled noodles with duck. This dish blew me away and was not what I was expecting. Most Chinese noodle-soup joints use hacked pieces of the ubiquitous roasted ducks that you see hanging in windows throughout Chinatown. The duck at Hung Ry, however, was a cooked-to-order duck breast, sliced and served rare atop the noodles and broth. There was also duck leg that was either braised or slow-roasted, and then shredded and seared. The duck was absolutely delicious—perfectly pink and tender breast with crispy skin, coupled with a pile of well-caramelized shredded duck leg and roasted bell- and jalapeno peppers. My dining companion had the noodles with smoked pork belly and melt-in-your-mouth tender tongue (no pun intended). Overall the dish was good and comforting, but it was nowhere near the rockstar of a dish that the duck turned out to be.

                  I went last evening to give dinner a try, and the food was still spot-on. This time around I tried the monkfish liver with hen-of-the-woods mushrooms and logan berries. This appetizer was recommended by one of the owners whom I spoke to during my first visit. As much as I love monkfish liver, the star component of the dish was the earthy and deeply caramelized mushrooms which sat underneath two generous slabs of monkfish liver torchon. I would easily order this again just for the crispy snap of the mushrooms. I also tried the squid appetizer served with toasted pumpkin seeds and a guajillo chile paste. The squid was very tender, and as Lau describes, somewhat similar to Chinese “salt-baked” squid. The lightly dusted and fried pieces of squid tasted like they were dressed with some sort of slightly acidic sauce or dressing that really lifted the dish, especially when combined with the pepitas for a perfect bite. Lau, when you had this dish, were the squid pieces crispy (a la salt-baked squid)?

                  For my entrée, I had the hand-pulled noodles with brisket, beef cheeks, and honeycomb tripe. During my first visit one of the owners, Weilan, mentioned that the duck was garnering most of the attention on web posts about the restaurant. This made me nervous to try the other noodle selections on the menu, especially given how much I enjoyed the duck. Luckily, the brisket noodles did not disappoint. There were large and tender slabs of brisket and beef cheeks that were braised with what tasted like soy sauce, star anise, cinnamon, and other warm spices that are common to Chinese braises. The broth had a nice bite to it, which I’m assuming came from the mustard oil and what I believe to be flecks of ground Szechuan peppercorns. It would have been nice to have seen more tripe in the soup, but I acknowledge that my love of offal is probably unusual compared to the Nolita crowd's tastes and preferences.

                  I really hope this place does well. The prices are very reasonable and, thus far, the food has been excellent and the service extremely friendly. I still love my hole-in-the-wall hand-pulled noodle shops in Chinatown, but it’s nice to know that there’s a place to turn to when I want higher quality ingredients, a nicer setting (with functioning bathrooms, thank you very much), and a menu that intrigues without breaking the bank.

                  Hung Ry
                  55 Bond St, New York, NY 10012

                  5 Replies
                  1. re: BklynBlaise

                    yah im a big fan

                    squid was crispy, its preparation is almost exactly the same as salt baked squid except they don't use much salt and the garnishes are different

                    1. re: Lau

                      I just glanced at the photos you posted on your site. The squid appetizer you had does indeed look more like traditional salt-baked squid than what I had. My squid pieces were slightly smaller and the coating, which may have looked similar to your squid at one point, was slightly glistening from some sort of thin dressing (similar to en saor, only w/ pepitas instead of pine nuts). It was so tasty that I didn't mind the moisture it added to the fried coating (I liken it to the bottom layer of salt-baked squid that rests directly on top of shredded iceburg lettuce when you order the dish from places like NY Noodletown--it's not ideal for the coating, but the squid is still damn good).

                      By the way, Jeffrey Steingarten of Vogue (and of gluttonous, tell-it-like-it-is Iron Chef America fame) came in while I was there. Looks like they may get a write-up in an upcoming issue of the magazine.

                      1. re: BklynBlaise

                        interesting...those weren't actually pine nuts btw (i thought they were too) they were pumpkin seeds

                        good hopefully they write it up, they deserve to do well, hopefully they can keep it up

                    2. re: BklynBlaise

                      Holy crap! Those hen of the woods mushrooms were awesome! Also had the squid (probably my favorite small plate), beef tongue, lamb with black bean sauce and the noodle soup with veal cheeks, liver and marrow. Everything was really great and am looking forward to trying more stuff. The noodles were excellent, and I found myself wishing for more of them.

                      1. re: Miss Needle

                        Ms Needle youre makin me hungry. I'm going to check this place out real soon