[Photo Monday by Steven]
After a little more than two years on First Avenue at 11th Street, the well-regarded Little Tong Noodle Shop is undergoing a concept shift highlighted by a new menu and name, now officially going as Little Tong.
For the past two years, chef-owner Simone Tong specialized in mixian — a long, round rice noodle from China's Yunnan province.
And now, via the EVG inbox...
With the new menu (as of May 9) and concept, Chef Tong hopes to bring together traditional flavors with modern techniques and local ingredients to create dishes that continue to usher in the new era of regional Chinese cuisine in New York City ...
The new menu [has] a greater emphasis on shared plates and composed dishes showcasing market ingredients. Highlights from the first iteration of the menu include:
• Stir-Fried Fiddlehead Ferns and Guoba with pickled ramps, dan dan pork and crispy rice
• Macao Night Market Clams with Canto sausage, enoki, zucchini, and mala douban (fermented chili-bean sauce)
• Tieban Miyazaki A5 Wagyu with Yunnan salsa verde, alderwood sabayon and crispy herbs
• Tea-Smoked Duck Breast with XO fried rice, salted duck yolk and apricot sauce
As part of this evolution, the restaurant will drop "Noodle Shop" from its name (the Midtown East outpost, which opened last summer, will remain known as Little Tong Noodle Shop), but a handful of fan-favorite mixian dishes – including the Grandma Chicken and Chef’s Beef Shank versions – will remain on the menu.
Tong will also open Silver Apricot, an upscale Chinese-inspired restaurant in the West Village, later this summer.
Previously on EVG:
Little Tong Noodle Shop taking the former Schnitz space on 1st Avenue