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Did Andy's (Rego Park) close?

EricMM Aug 13, 2013 06:10 PM

Called both numbers at Andy's (on Queens Blvd in Rego Park) and got the message that the number was no longer in service. Did it close?

  1. EricMM Nov 9, 2013 01:14 PM

    So Andy's was replaced by Shunju and we really liked it. But, it seems that they have already closed.....oh well.

    1 Reply
    1. re: EricMM
      a
      Auguste_Franc Nov 18, 2013 09:03 AM

      Looks like you are right. We called last night & no answer. Tried this afternoon to confirm & again no answer.

    2. chowmeow Aug 27, 2013 06:53 PM

      Aaaaargh! Can't believe I've been living here since January, and not known about this place! Thanks for posting. How was the Taiwanese food?

      6 Replies
      1. re: chowmeow
        EricMM Aug 28, 2013 11:40 AM

        Andy's kept changing ownership, so there were changes in quality. I think it was best when it first opened. By the end, it wasn't as good, but still the best Chinese in the neighborhood. The "Taiwanese hamburger" (gua bao?) were always excellent.
        I tried the new incarnation, Shunju, last night. I'm not familiar with Xiang style, but I gather that it is similar to Sichuan. Most of the menu was labelled "spicy", and there is a small section of "American Chinese" for the old take-out standby's. That said, only one dish we ordered was genuinely hot- the Xiang cold noodles. The noodles were a little soft, but the flavor was excellent. We got xiang style cucumbers...cut into cups filled with tofu and pickled veg...not spicy at all. I didn't like them, but that was just my taste. Stir-fried lamb was very good, but the fresh green hot peppers were tasteless. The best thing about the menu is the number of duck dishes. We ordered "Mao's favorite duck Xiang-style". Very tasty. While labelled spicy, it was not at all, in the "hot" sense, but instead was very subtly flavored with lots of cilantro. The meal was rounded off by sauteed string beans (ordinary, but OK) and chicken mei-fun (better tasting than I would expect). I definitely will try it again.

        1. re: EricMM
          chowmeow Aug 29, 2013 06:56 PM

          Thanks for the review of Shunju. I'm glad to know that there's decent Chinese in this neighborhood. Still kicking myself for not knowing about the gua bao - I would have been there almost every night!
          Anyway, looking forward to trying Shunju.

          1. re: EricMM
            d
            diprey11 Aug 30, 2013 02:59 PM

            Well, the new sign says it's Sichuan, and I can recall a smaller Chinese-only sign that advertized their Sichuan cooking.

            A long time ago, when a be-spectacled Andy was still there, I spoke to their cook, and back then they had two chefs, really. One guy was really into Sichuan cooking, so I couldn't but try it... then again and again, so it gets interesting.

            Later--so much later--I was told that the old chef had bought out the place and that it changed its focus to Sichuan cooking--and to Japanese, too. The bottom line is, their Sichuan is rather a colonial thing. It's not a real Sichuan, it's a famous Taiwanese fusion, and historically it did not taste that oily and fiery hot.

            The Taiwanese rendition of Sichuan is an interesting fusion cuisine. Enjoy!

            1. re: diprey11
              EricMM Aug 31, 2013 09:35 AM

              The menu now is completely different from the Andy's menu. Almost nothing in common. Very little seafood, lots more pork and duck...a whole large section for casseroles. The take-out menu at least only says Xiang, no mention of Sichuan.

            2. re: EricMM
              l
              Lau Aug 30, 2013 02:59 PM

              xiang = hunan

              you'll probably see these characters 湘菜 (xiang cai)

              1. re: Lau
                d
                diprey11 Aug 30, 2013 03:04 PM

                Historically they had a couple of Hunan dishes, including the famous pork shoulder that was very well executed: easily the best in NYC indeed.

                All it takes is patience and dedication--as well as trust that your customers would buy it from you.

          2. EricMM Aug 27, 2013 12:01 PM

            OK...it's open again, as Shunju, a Xiang style restaurant. Haven't tried it yet, but I did pick up a menu.

            1. el jefe Aug 16, 2013 09:04 AM

              It looks like they're doing minor renovations. There are no signs in the window about closing/re-opening. Since the phone has been disconnected I would assume it's going to have new management and/or ownership.

              2 Replies
              1. re: el jefe
                EricMM Aug 20, 2013 12:26 PM

                The sign in front now says "Sunju".

                1. re: EricMM
                  EricMM Aug 21, 2013 11:32 AM

                  Sorry...."Shunju". Asian writing also, could be Chinese or Japanese...definitely not Korean.

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