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Lung Gong looks like any other strip-mall Chinese restaurant, but the sweeping breadth and awesome authenticity of the menu sets it apart from the masses. A yellow menu offers Cantonese standards, but the one whose pages are sky blue is a compilation of foods you won't find elsewhere. For instance, wheat dough with black mushrooms and dried lily flower, the last ingredient a thick, spongy, dried mushroom-flavored bean curd, like a love child of morel and tofu. "Green bean starch sheet" with shredded chicken salad is another unconventional starter, composed of flat, semitransparent noodles in tandem with tender strips of chicken breast, sesame-seed-coated matchsticks of cucumber, and a zesty peanut dressing. Main courses are just as intriguing, none better than tender morsels of beef flank stewed with malanga and coconut-tinted brown sauce, and "bay leaves duck," whose smoky, exotic aromatics emanated in all directions. Anyone who treasures the unique allure of authentic Chinese cooking will be absolutely agog about Lung Gong.