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Rice ground daily on-site in electric stone mills is the tell at this no-frills Flushing counter, a Cantonese cheong fun spot tucked into a minimall off Roosevelt Avenue. The noodle sheets come out nearly translucent, rolled around pork, shrimp, or egg to order. The New York Times gave it a Critic's Pick, which tracks: there are very few places in the city where the rice noodle itself is this clearly the point.
The awards strongest first
- The New York Times 2019 · Critic's Pick · Restaurant Review
One number, weighted & current 38
How we scoreThe dishes from the writeups
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Cheong fun
“then mixed with water and a pinch of potato starch to make Cantonese-style cheong fun: broad sheets of rice noodles so thin they’re nearly see-through, rolled around a diner’s choice of pork, beef or whole shrimp”
The New York Times, 2019
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