[Steven Dilley]

Suzanne, this sounds perhaps like what you were asking about.

Quote

A smaller window looks into a kitchen where a skinny dude stands next to a fiercely bubbling wok. With utter nonchalance he thrusts his thumb into a tubular roll of dough, points it at the wok, then slashes at it with a stubby knife like Freddie Kruger. A strip flies off into the broth, then another and another. The speed picks up till he's machine-gunning noodles into the broth, methodically working his way around the surface of the cylinder. The nearly translucent noodles are roughly the size of Band-Aids and have faint serrations along the edges. "In addition to wheat, there's got to be some rice flour in there," observes my friend Zak, who knows his noodles.

[Suzanne F]

That's it exactly! Yay!! Thank you, thank you.

[fantasty]

Abbylovi, on Apr 6 2005, 09:29 AM, said:

New York Noodletown for...shrimp won ton soup.

Had this last night for the first but certainly not the last time. Delicious stuff, and the leftovers were great for breakfast.

[eatpie]

Had dinner with Ali on Monday night in Chinatown. Went to Hop Lee on Mott St. Very good meal. Highlight was a steamed live chicken w/aged ham. Other notable dishes included razor and another type of clam in a black bean sauce, fried oysters, fried halibut, shrimp stuffed peppers. We ate with one of the main seafood purveyors in Chinatown. He mentioned a positive buzz about a new place located at 66 Mott St. Looking forward to checking it out.

[Steven Dilley]

eatpie, on Dec 22 2006, 12:52 PM, said:

He mentioned a positive buzz about a new place located at 66 Mott St. Looking forward to checking it out.

I've been tracking this on Chowhound. Amazing 66 or something like that. The food doesn't sound knock-out, but just about everyone who has posted plans on a return visit.

[weinoo]

Suzanne F, on Dec 13 2006, 05:11 PM, said:

That's it exactly! Yay!! Thank you, thank you.

This place is at 27 Eldridge Street - west side of the street, just south of Canal, downstairs. There are now three hand-pulled noodle places that I know of within a 2 block area...in addition to this one, there is another directly across Eldridge Street, and a third around the corner (previously mentioned) at 28 Forsythe, called Eastern Noodles (which, btw, used to be at 27 Eldridge!!). Eastern is my favorite of the three - the texture of the hand-pulled noodles is amazing...the noodles he uses for his peanut or sesame noodles are not hand-pulled - more like a fettucine style. He also makes some nice dumplings.

[Suzanne F]

Hi, weinoo, nice to see you here! And thanks for the info -- we (2 Jews-by-birth and a Taiwanese-born Buddhist) are planning on trying Sheng Wang on Monday. Will have a look at all of them, now.

[weinoo]

Hi Suzanne,

Have fun on Monday!!

[Suzanne F]

We did indeed have fun. And a good meal, cheap. Actually, because we ordered so much (three noodle soups, plus an order of Fujianese wonton, a dessert, one soda and a bottle of water), the total came to $20 for the three of us.

The peel noodles were my preference over the hand-pulled, because they kept their toothsomeness longer. Our friend's hand-pulled with seafood looked very good and included a couple of whole (head-on) shrimp, several 2-inch-long razor clams, and a few other items, plus some tiny bok choy. My peel noodles with 6(!) fish balls also had the tiny bok choy leaves and chopped preserved vegetable (might have been mustard green?), and a tasty broth was a huge portion. And Paul's hand-pulled with "gigot" had very flavorful small cubes of meat and the same vegs. Wonton were handkerchief-thin dough with a tiny blob of tasty ground meat, maybe some poultry in it? The fish balls were about the size of ping pong balls, and held a surprise. Very good.

The dessert was on the order of mochi -- a skin of gluey rice flour around chopped peanuts, in a very sweet-smelling liquid. The liquid is apparently just for cooking and serving, not eating. Which is just as well, because it smelled sort of like bubble gum.

Our friend said this was real comfort food for her, the stuff she grew up on. Paul and I were the only Caucasians there the whole time, but they were very nice to us. Well, why not? We clearly enjoyed it all. And I plan on going back and ordering some of the odder sounding dishes. Cattle viscera, anyone?

[eatpie]

We had a fun jewish x-mas at Amazing 66. I was with some non-chowish friends so dish selection was
pretty conservative. Highlights were spare ribs, lobster w/lo mein Under Neath (as spelled on menu), Flounder w/pork on top, chicken w/fried garlic and soy sauce. All were quite good. The pork, ginger, green onions and egg sauce under the lobster was exceptional. Couple duds were the salt baked pork cutlets w/chiles and the salt baked squid and scallops.

Looking forward to a return visit w/some more adventurous friends...

[lovelynugget]

Can we add in New York Supermarket, under the Manhattan Bridge tucked in next to the bridge pylons, to best shopping, with Hong Kong Supermarket? Go through 75 E. Bway shopping arcade to the other side.

It is a wild and wondrous place.

Edit: I see SuzanneF was way ahead of me on this, so I second her motion.

[Suzanne F]

Why, thank you!

[Maurice Naughton]

There's a pasta maker near rue Mouffetard (do you all know of that dense and festive shopping street in the 5th Arrondissement? It's a must for making you cheerful on a rare Parisien winter day avec sunshine) who does excellent fluffy light potato gnocchi. And a Chinese traiteur who does excellent boneless pork rib meat laquee. The two make an excellent fusion supper, with a green salad and some toothpick-sized green beans, given a real quick butter-and-garlic saute.

[lovelynugget]

Maurice Naughton, on Jan 25 2007, 11:24 PM, said:

There's a pasta maker near rue Mouffetard (do you all know of that dense and festive shopping street in the 5th Arrondissement? It's a must for making you cheerful on a rare Parisien winter day avec sunshine) who does excellent fluffy light potato gnocchi. And a Chinese traiteur who does excellent boneless pork rib meat laquee. The two make an excellent fusion supper, with a green salad and some toothpick-sized green beans, given a real quick butter-and-garlic saute.

Sounds delicious.

[Wilfrid1]

omnivorette, on Nov 30 2006, 12:13 AM, said:

Congee, on the Bowery just north of Canal.

Any particular reason to go here?