Let’s face it, ramen has had its day in the noodle-soup limelight. Now it’s time for mixian to take its rightful place among NYC’s noodle royalty. And who better to make this happen than chef Simone Tong, graduate of Wylie Dufresne’s old Lower East Side spot wd~50. After a series of pop-up preview dinners, Tong opens her mixian restaurant, Little Tong Noodle Shop, today in the East Village.
Mixian, a Chinese noodle made from rice, is much more tender than your typical wheat fare, which makes it a perfect vessel for broth. The noodle hails from Yunnan, a beautiful, relatively untouched province of southwestern China that’s host to many ethnic minorities. The province borders Tibet, Myanmar, Vietnam, and Laos, and is famous for nice weather, blue skies and rocky cliffs. In fact, it’s so beautiful that it’s literally the home of Shangrila.To prepare for her restaurant, chef Simone, a native of Chengdu, the capital of Sichuan Province, spent three months in Yunnan. She says it’s “one of the regions in the world with the most abundant resources of wild edible mushrooms,” a diversity that she caputes with a Mushroom Wood-Ear Mixian.
Mushroom Woodear rice noodles got lots of good feedbacks from our second popup! It’s a vegetarian dish with assorted mushrooms and nori powder so much umami . . . . . . . . #littletongnyc #eastvillagenyc #vegetarian #noodle #noodlelover #ricenoodles #delicious #healthyfood #fresh #nori #mushrooms #woodear #chinese #mixian #popupshop #nycfood #nyceats #nycpopup #nycfoodie
It’s convenient that Little Tong is located in the bar-saturated East Village– having spent a few years in Southwest China, I can tell you that mixian is the end-all and be-all of hangover cures.
Aside from noodles, Little Tongs will also provide various side dishes.
Little Tong Noodle Shop opened today off 1st Avenue. They are open from 5:30-11:00 p.m. Tuesday through Sunday.