Eating 8th Avenue – Wong Good Hand Pull Noodle Restaurant

IMG_2526Another month, another avenue: for the rest of March, and possibly into April, I plan to eat my way up and down 8th Ave, Sunset Park Chinatown’s restaurant row.

This week, I had a co-eater. My daughter is visiting from Chicago, where Chinese food offerings are much more limited. She was, if anything, even more eager than I to chow down on noodles. Or pancakes. Or dumplings. Or dumplings, pancakes and noodles. Preferably at a counter in a small shop with steamed-up windows and a guy roughing up dough in front of us.

My happy co-eater.

My happy co-eater.

And that’s exactly what we found less than two blocks from the 8th Ave stop on the N train.

The “Hand Pull Noodle” emblazoned on the big blue sign on 60th street, just off the avenue, caught my eye. I didn’t pay attention to the restaurant’s name beyond that – nor should you, because it will only breed confusion. (The sign captured in my photo reads “Wong Good,” but other online write-ups that are pretty clearly about the same place call it “Lanzhou” or “Lan Zhou.” To further confuse matters, its street address is either 779 60th St or 5924 8th Ave. Just look for “hand pull noodle” and a cartoon of a guy stretching dough.)

It was soup weather (notice how bundled-up my co-eater is), so we ordered hand pulled noodles in broth; the real decision was what kind of meat to have with them (there were lots of choices, from beef to oxtail to duck to soy sauce chicken . . . we went with lamb). And Taiwan scallion pancakes, to see if they were different from other scallion pancakes. And Taiwan steamed buns, because there were two of us and we were hungry.

Cold day, hot soup.

Cold day, hot soup.

We couldn’t discern any difference between our Taiwan scallion pancakes and any of the other scallion pancakes we’ve eaten in our lives – they were greasy and delicious regardless of their provenance. The noodles were tasty (especially once the star anise-scented broth was punched up with chili oil), though the greens floating alongside them were a bit skimpy, and the bits of lamb had unselfishly given up their flavor to the

These buns reward perseverance.

These buns reward perseverance.

stockpot some time earlier. The Taiwan steamed buns were yeasty and sweet and gummy on first bite; more promising on second bite, as the filling begins to soak into the dough; and flat-out delicious when you finally reach the minced pork (I think) in the center.

The tab for the two of us came to $15.50, including the two drinks (coconut milk and milky black tea) we grabbed from the well-stocked cooler.

Signs of a successful lunch.

Signs of a successful lunch.


Featured in this post:

Wong Good (Lanzhou?) Hand Pull Noodle Restaurant, 779 60th St (5924 8th Ave?), Sunset Park, Brooklyn 11220

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