Before she opens her Little Tong restaurant next month in the East Village, chef Simone Tong hosts the last in a series of four pop-up dinners this Wednesday in Williamsburg. At the meal, Tong will serve Yunnan-style rice noodles (mixian) in a variety of broths, in addition to "little eats" and "little sweets."
"It's a little bit special because it's rice noodles," Tong explained to DNAInfo. "When people think of noodles, it's usually wheat based—it's not so popular in New York yet, but it's old-school and very popular in China."
In China, fresh rice noodles are served at all hours of the day, including for breakfast. Tong—who spent four years cooking at Wyle Dufresne's pioneering WD-50 restaurant—will be serving four different styles/broths on Wednesday, including a Grandma Chicken with chicken, garlic and chilies; a Mala Dan Dan with tongue-numbing sichuan peppercorn; and a vegetarian version made with wood ear mushrooms.
At the pop-up, a $20 ticket includes one bowl of noodle soup plus a choice of appetizer from Bang Bang Cucumber to Pork Chao Shou, Sichuan pork wontons. Additional bowls/snacks will also be available a la carte.
Little Tong will open for full time business in March at 177 First Avenue.
Little Tong Noodle Shop will be popping up at Gotan, 258 Wythe Avenue in Williamsburg; tickets $20
LTNS Popup Menu by Nell Casey on Scribd
