Little Tong Noodle Shop
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If you know me, you know I HATE winter. I HATE the cold, the slush, the "wintry mixes," all of it. It's all nice and cute until New Years, and then it's just flat out miserable.

Can you feel my hatred through the screen?

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It's 2:32pm on a sunny Thursday and I am writing this from bed, because I'm too ill to be anywhere else (also why would I want to be anywhere else, it's 33º?!) I would like to thank winter for this.

While I'm marinating in my own sickness, ripping shots of DayQuil from the bottle, I'm thinking of the one other thing that would make me feel better (and sorry, Mom, it's not your chicken soup today.)

It's this beautiful black bowl you see below:

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The Grandma Chicken Mixian bowl, with chicken broth, chicken confit, black sesame garlic oil, pickles, fermented chili, and a tea egg. It's the most flavorful bowl of noodles I've ever had in my life.

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But let's pull back for a sec and just analyze all of Little Tong's greatness. Above we have Chinese broccoli salad (paired with citrus soy, a combination like no other), ghost chicken (spicy, but balanced perfectly with pickled onions), pork chao shou wontons (wontons are one of my favorite things and these might top the list), and bang bang sauce-coated cucumbers (I hate cucumbers. I love them in a peanutty bang bang sauce.)

But the real reason you're at Little Tong (in addition to the Grandma Chicken Mixian) is for all of these other insane noodle dishes. We have my second favorite bowl: the Little Pot Mixian with pork, shiitake, garlic, and pickled mustard stems, which can also be made vegetarian, but why would you ever want that? Also featured are the Mala Dan Dan Mixian, with pork, peanuts, pickled celery and mustard seeds, and the Banna Shrimp Mixian, served either hot or cold, in a smoked tomato shellfish broth, shrimp, coconut mint sauce, laksa oil, and pickled green chili. Here's the thing about noodle bowls. If they're not done right, you end up with overcooked, starchy noodles in a watery broth. Queue the soy sauce.

But not here. Little Tong's bowls are so flavorful, perfectly spiced, and loaded with veggies to complement the flavors of the broth and the noodles as well.

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If you haven't gotten it yet, I love this place. I came here with some friends for lunch, then brought my now-boyfriend back for our second date not even two weeks after. I got the Little Pot Mixian and convinced him to get the Grandma Chicken Mixian, just so I could have some of his. I visited this spot twice in one month. I never revisit places. So you need to get here. Also, if anyone wants to pick up a bowl and bring some to my apartment, I would appreciate it greatly.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.