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Flushing: Lao Dong Bei replaces short-lived SN New Restaurant (former M & T)

The former denizen of the old M & T space at 44-09 Kissena Blvd in Flushing, SN New Restaurant, was replaced two weeks ago with a restaurant called Lao Dong Bei. I tried it last week with a couple of friends and we discovered that not only is the chef from Harbin but he used to work at Fu Run on Prince St.

This explains the Xinjiang Style Lamb Chops on the menu, which are probably similar to the famous Muslim Style Lamb Chops at the aforementioned Fu Run. We didn't try them, but we did try the Cumin Sliced Fish (also a Fu Run fave), Bean Curd Noodles, Blotch Soup (another Fu Run favorite), Beer Duck, and Dongbei Style Orange Chicken. Everything was quality, although I probably wouldn't order the bean curd dish again, which could possibly be the final dish in a chopstick mastery competition, given the slippery bean curd "noodles." I will write more about the specific dishes when I get a chance, but I wanted to let people know about this spot.

The waiter is a holdover from SN New and as such has very little English, and in fact, no one there speaks much English.

Every time we ordered a dish, the manager took a photo before handing it to us, which makes me thing they're going to put photos on the wall the way M & T did, since the photo squares are still there, sans photos.

Here are my photos: http://www.flickr.com/photos/536/sets...

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  1. how was that orange chicken? (looks good)

    as a side note, i always find it interesting how some americanized chinese dishes are based off northern chinese dishes even though northern chinese in the US are fairly new...i wonder how that came to be

    6 Replies
    1. re: Lau

      Most American-Chinese dishes are based on Cantonese dishes introduced long ago: Sweet and Sour Pork, Moo Goo Gai Pan, Chicken Almond Ding etc.

      1. re: Lau

        It was very good. Don't laugh, but we ordered it for dessert, in lieu of one of the famous Northeastern candied fruit dishes, because it has a similar preparation, but with meat instead of taro (or some other fruit). Apparently there's an orange pork dish which is even better. A friend tried it a couple of days later.

        1. re: Peter Cuce

          beef for dessert haha...i like that

          1. re: Lau

            It was chicken... but yeah. Same difference.

            1. re: Peter Cuce

              yah thats what i meant

              i have an affinity for sweet & sour type of dishes and orange chicken / beef / pork falls into that category, so very appealing to me...i think its why i almost always order peking pork chops at cantonese restaurants or why i like certain korean-chinese dishes alot

          2. re: Peter Cuce

            I had alligator for dessert at the Student Prince in Springfield (MA) once... it was the best part of the meal and was more appealing than any of the sweet desserts, so why not order another one?

            (Actually this was wild game month; the bear shank was the best part but we couldn't order another one of those.)

        2. What's in the blotch soup? All I can make out is some vegetables?

          Looks like a good meal!

          1 Reply
          1. re: Pan

            Blotch is a kind of Manchurian style gnocchi or dumpling pellet. (Blotch - 疙搭 -gē dá).

          2. Looks super tasty. Thanks for the pictures! Were the last two pictures their entire menu or just their specials?

            2 Replies
            1. re: mookleknuck

              I wasn't clear if it was a subset of the menu or separate dishes entirely, and we were unable to get the question across to the staff. They do have paper takeout menus - they haven't printed in-house menus yet.

              1. re: Peter Cuce

                Thanks, I'll put it on my to-eat list and post back whenever I get out there. Also, good call on the orange chicken as dessert!

            2. Thanks Peter for this!

              1. How does it compare to Fu Run? On the same level? That is a delicious looking meal you had!

                6 Replies
                1. re: prunefeet

                  It is as good or better than Fu Run. LDB's version of the Cumin Lamb Chop is better than Fu Run's. LDB is owned and operated by a lovely couple from Dalian.

                    1. re: scoopG

                      Scoop, did you happen to visit for lunch on Wed Dec 19th? I revisited the previous evening and the woman excitedly told me that an "American" was visiting the next day for lunch - her English didn't allow much more explanation than that. I didn't know what that meant, but I thought perhaps it was a restaurant reviewer or something.

                      In my most recent visit I tried the Xinjiang lamb chops (excellent), bean curd sheet with hot pepper (one of the better versions of this I've had - they add bits of pork), and a meatball/greens soup (delicious). I've added pictures of these to my set, plus one of the chef:
                      http://www.flickr.com/photos/536/sets...

                      1. re: scoopG

                        I am perplexed. In Peter's original post, he says the chef is from Harbin. But you mention the couple being from Dalian. I am highly intrigued.