肠粉

Best Cheung Fun 肠粉 in Chinatown

Wednesday, January 20th, 2010 | posts | No Comments

I just had the best Cheung Fun I’ve ever had in Manhattan.

I have always said New York City Chinese food is decent, at best. Never amazing. Much lower in the ranks when compared to my hometown of Toronto, the great Chinese food mecca that is Vancouver, and the most awesome city that is Hong Kong.

But today, I’ll give it to you, Manhattan.

Cheung Fun is a steaming rice noodle roll that I have a weakness for. It’s a Cantonese dish from the south of China and Hong Kong and you can usually find it at dim sum.

Cheung Fun – 肠粉 – is commonly filled with shrimp, pork, beef or vegetables. Pour sweet soy sauce over it and take a bite. … Amazing? Delicious? Yes. I know.

One favorite variety, that keeps it real simple, is cheung fun with dried shirmps and scallions embedded in it’s sticky, soft noodle. Today, I found what may possibly be the best cheung fun in Manhattan’s Chinatown.

I was on Grand Street and thought I’d try somewhere new.

I spied on Hong Wong Restaurant at 300 Grand St. near Allen. It was a small shop, with barbecue ducks and chickens hanging in the window. A television set at the back was broadcasting a Chinese singing contest. All locals. Regulars. No tourists. Waiters were super nice and not rushed. I loved it.

I planned to order a classic wonton noodle soup, something quick I usually grab when I’m working and on the run. But I noticed Hong Wong had 肠粉 on the front of their menu, going for just $1.75 a plate.

I was greedy. I ordered wonton and duck noodle soup AND a rice noodle roll with dried shrimps and scallions.

So soft! So sticky! So very fresh and tasty! And it cost me less than $7 total.  Be sure to check it out next time you’re down there.

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