Little Tong Noodle Shop pays homage to the Chinese province of Yunnan, offering flavorful dishes based on rice noodles called Mixian, as well as small plates showcasing local, seasonal ingredients, house-made pickles and specially crafted condiments and sauces inspired by the villages and multi-ethnic regions of southwest China.

A native of Chengdu Tong, chef Simone Tong has worked in Michelin-starred restaurants such as wd-50 and 15 East. Now she has opened her own spot, which is focused on the flavors of Yunnan province, one of China’s most southern provinces.

The signature ingredient here is the mica noodle, spaghetti shaped noodles made with rice and paired with a variety of homemade broths and sauces. The menu at Little Tong Noodle Shop reflects Chef Simone’s passion for rice noodles, her time in China as a youth and a recent extensive research trip across Yunnan province. Her food aims to transport guests to a place and time in Yunnan and Little Tong Noodle Shop aspires to be a destination for those who seek a culinary dining experience that has - as of yet - been underrepresented in New York City. Each bowl has its own unique flavor profile, inspired by Mixian in different regions in Yunnan. The warming, flavor-packed Mixian dishes are built from combinations of broth, meats, vegetables, herbs and house-made condiments such as chilli oil and seasonal pickles. Tea, beer and sake complement the food menu.

Ideal For

A unique Chinese food experience

Signature Dishes

The Grandma Chicken Mixian comprises a vibrantly-hued bowl layered with chicken thigh confit, a roasted black sesame-garlic sauce, house pickles, a tea-brewed soy egg, Chinese broccoli, and lightly fermented Long Hot Red Chili. Mala Dan Dan is made with ground pork, yacai, pickled celery, peanuts. Other options include beef tartare, egg white drop soup, and a Chinese broccoli salad as well as small plates showcasing local, seasonal ingredients like house-made pickles with specially crafted condiments and sauces.