HLing went nose-to-nose with a gigantic kimchee bun at Ming Chan Dong, and came out a winner. “The bun was almost as big as my face,” she swears, but it went down in no time thanks to its well-balanced and spicy but not overpowering filling stuffed into tasty wheat dough. The same dough is made into buns filled with pork, red bean, or vegetables (robust and delicious), as well as ma hua, deep-fried foot-long braided rolls that are slightly sweet and agreeably chewy.
Ming Chan Dong is on Union Street in Flushing, which marks the rough border between New York City’s richest hunting grounds for Korean food (mostly to the east) and Chinese food (mostly to the west). Not surprisingly it’s a Korean-Chinese hybrid, serving kimchee soon dubu (soft bean curd), more tart and flavorful than most, and both the Korean and Chinese versions of noodles in bean sauce with pork. The menus are in Chinese and Korean only; the waiter, who speaks both, is from an area of China near the Korean border.
“This is a new type of restaurant that’s got the best of both worlds,” HLing writes, “a very unpretentious place that suits my ‘peasant’ taste well.”
Ming Chan Dong [Flushing]
36-24 Union Street (between Northern Boulevard and 37th Avenue), Flushing, Queens