Hung Ry

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55 Bond St. New York, NY 10012

212-677-4864

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Critics'
Pick
Best Use of Marrow
Award Winner 2011

Cuisine(s): Asian, Chinese, Noodle Shop

Hours: Sun,Tue,Wed,Thu,Fri,Sat 12pm-3:30pm, Sun,Tue,Wed,Thu,Fri,Sat 6pm-11pm

Price: $$
Payment Types: MasterCard, Visa, American Express

Features: Takeout, Delivery, Private Party, Wheelchair Accessible

Serving: Dinner, Lunch
Alcohol: Beer, Wine

Reservations: Recommended

Parking: Street

Description

The kitschy name doesn"t do it any favors, but luckily the food at this new Noho noodle joint makes up for any misguided appellations. While appetizers like the lobster salad aren"t to be missed, it"s the hand-pulled noodles, available in thick or thin (get the thick), that are the restaurant"s forte. They take center stage in esoteric soup combinations, like the unctuous veal-cheek one, studded with globules of marrow, liver, Japanese sweet potato and quince, though. Prices are higher than at your standard Chinatown noodle joint, but the quality and ambiance here are far greater. One thing's for sure: You won"t leave hungry from Hung Ry.

2011 | Best Use of Marrow

Hung Ry, a sleek Noho eatery, offers modern takes on Chinese–style soups, though the chefs' noodle-pulling skills are old-school all the way. Each bowl offers this contrast of new and old, but our favorite is the veal cheek, brimming with bobbing globs of pale white bone marrow plus sliced liver, Japanese sweet potato, and quartered quinces. The unctuous marrow lends a subtle richness, melting in your mouth like a big pat of butter, only more animal-y. The noodles come thin or thick,... More »

Andrew Pressler Is Hung Ry's New Chef

By Rebecca Marx | Thu, September 1, 2011

Some news to report from Hung Ry, home of excellent hand-pulled noodles and a carrot noodle soup known at FitR HQ as a big bowl of awesome. Weilan Mark, Hung Ry's general manager and one of its owner... More »

Main

Small Plates

$6.00

Mixed Garden Greens, Honeydew Melon, Sunflower Seeds

For 3 $10.00
For 6 $16.00
For 12 $24.00

Beau Soleil Oysters, Galangal, Lime Juice, Thai Basil.

$7.00

Chef’s Choice Of Vegetables From The Local Farmer’s Market

$8.00

Shrimp And Scallop Terrine, Herb Salad, “xo” Sauce

$9.00

Short Rib, Sweet Soy Jus, Thai Chili, Herbs, Young Ginger.

$10.00

Octopus, Watermelon, Fennel, Chili Oil.

Hand-pulled Organic Noodle Soups
Made-to-order

$22.00

Lobster, Chilled Cucumber Broth, Pea Shoots, Tofu, English Peas, Herbs.

$18.00

Bo-bo Chicken, Orange Cauliflower, Chinese Broccoli, Fermented Tofu Broth.

$19.00

Duck Breast, Leg, Szechuan, Goji Berry, Long Beans, Chinese Broccoli.

$18.00

Ox Tail, Egg, Brazil Nuts, Broccoli, Tomato

$16.00

Pork Belly, Breakfast Radish, Savoy Cabbage

$14.00

Carrot Broth, Charred Kazu, Seasonal Vegetables

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Hung Ry

55 Bond St. New York, NY 10012

212-677-4864

Description

2011 | Best Use of Marrow

Andrew Pressler Is Hung Ry's New Chef

By Rebecca Marx | Thu, September 1, 2011

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