48 THE QUEENS COURIER • BUZZ • JANUARY 23, 2020 FOR BREAKING NEWS VISIT WWW.QNS.COM
buzz
New Chinese restaurant
off ers authentic noodles
and fl avor in Astoria
La Mian Lounge is located at 25-12 Broadway in Astoria.
BY JESSICA MILITELLO
A new restaurant that opened at the
start of the new year and specializes in
authentic Chinese hand-pulled noodles
and barbecue skewers has joined the
ever-growing array of delicious places to
eat in Astoria.
Residents in the area looking to satisfy
their craving for freshly made noodles in a
bowl of hot broth can indulge at La Mian
Lounge’s new location at 25-12 Broadway.
Th e eatery, which uses only halal quality
meats, is an addition to the area that
owner David Kong says was certainly
lacking for those looking for authentic
Chinese cuisine.
“We just want to off er really ethnic
Chinese food,” said Kong. “We didn’t
change the taste of anything. What you
have here is the way it is made in China,
as close as we can get to it.”
Kong has made it his mission to
provide authentic Chinese cuisine
throughout Queens with several restaurants,
including The Bund in Forest
Hills, which has dishes from a wider
region of China such as sautéed dishes
and dim sum. And almost a year ago,
Kong expanded to Bund on Broadway,
which is just a few stores down from
La Mian, and specializes in handmade
dumplings.
At his new shop, the focus will be on
noodles and barbecue skewers, which
are made by two chefs who are experts in
making each dish accordingly. In looking
to further fulfi ll the need to the area, Kong
Photo by Jessica Militello
felt it was important to provide halal quality
meats in order to make everyone feel
welcome to eat there.
“In the community there are a lot of
Muslims as well as people who don’t eat
pork, so that’s why we made it halal,” he
said.Th
e ingredients and process in which
the food is prepared is instrumental in
providing customers a truly authentic
Chinese cuisine. Th e noodles are continuously
made throughout the day in order
to be fresh for guests, and their broth is
made over a process of 10 hours in order
to create a clear broth that is not overbearing
in seasoning or over-fl avored in order
to nicely complement the fresh, handmade
noodles.
La Mian’s menu has options for everyone,
from fi sh tofu that is a great addition
to share at the table, as well as tasty
skewers that are marinated and seasoned
with spices.
Th e menu also features cold dishes
which complement nicely with a hot bowl
of fresh noodles and broth. One cold dish
that is certainly a must-try is the tripe,
which is braised with soy and ginger, spices,
and mixed with vegetables.
Th e menu certainly has something for
everyone and in catering to the melting
pot of Astoria, that is certainly the goal
that Kong had in mind.
“Th e reason I love Astoria is because
everyone loves to try new stuff ,” said
Kong. “Th ere’s Indian food, Greek, so why
not give Chinese a try?”
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