Hand-pulled biang‑biang noodles arrive glossy and sauced with vinegar-soy, cumin, and chile powder; the spicy cumin lamb hand-ripped noodles ($14.15) travel well but require biting long strands apart. Ordering at the Financial District location now uses digital kiosks. Bong in Crown Heights offers fiery, pungent Khmer flavors and a revised fall menu; the Crabbage ($25) pairs sauteed napa cabbage in a roux-like sauce with abundant crab meat and Sichuan peppercorn for an extra punch. Classic carryovers like Mama Kim's lobster remain alongside newer, bold additions.
"the spicy cumin lamb hand-ripped noodles ($14.15), which handled the trek back to my desk well. It's a glossy, beautiful pile of biang-biang noodles, lamb, and shiny vinegar-soy sauce doused in cumin and chile powder - spicy and flavorful. I recommend trying to build the perfect bite with a big chunk of noodles with a little piece of lamb, but be careful: The noodles are very long, so you'll have to bite them apart, and be prepared for some splatters."
"Everything that hit the table was a knockout, laced with fiery, pungent Khmer flavors. The menu got quite an overhaul for the fall, including the Crabbage ($25) dish our server recommended - sauteed napa cabbage, with a roux-like sauce that reminded me of the Chinese cooking I had growing up, studded with loads of crab meat and Sichuan peppercorn for an extra punch."
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