For months I have driven past a new stunning building being constructed and it has evolved into a show stopping Korean cuisine restaurant named Tang. The outstanding design was created by an artist with an eye for uniqueness. The massive glass façade facing Northern Boulevard makes you want to stop and look.
Well this past weekend, I had the pleasure of venturing inside and was delighted to see the wide open interior with brick walls, exotic woods and art work making me feel like I was in an art gallery.
The staff was uniquely dressed in outfits that added to the ambiance created by Chief Executive Officer Hyung K. Choi who was there overseeing the operations of his newest creation. He has owned restaurants since 1990 and is obviously proud of his latest creation.
The menu is Korean but there is no barbecue at your table as is often found in the many Korean restaurants I have visited. But they did offer many treats before we even ordered. My favorite was the tasty tofu and spicy cabbage. There were also large lettuce leaves to be filled with the tasty sauce on the table.
I almost felt like I was full but I carried on with my companions to begin ordering from the menu that had photos on them to give us a better idea of what to order. Our host and the manager, Chris, suggested that we try Makgeolli, a Korean rice wine, when we ordered drinks.
I must admit I was pleasantly surprised by the white liquid he brought in a bottle and poured into a stone bowl and then served it in a small stone cup. I loved it! It was a cool drink with a slight sparkle that reminded me of champagne. There are traditional wines and beers available at reasonable prices.
We began our "feast" with Tang dumplings, Korean style steamed pork and chive that were delicious. We were a group of six and shared two orders that disappeared quickly. We decided to share our main courses so we could sample the many interesting choices.
We started with the Seolleongrang, an ox-bone soup with slices of brisket, thin wheat flour noodles and white rice that was served in covered brass bowls. On the table is a salt bowl with a spoon, a pepper mill and scallions so you are free to spice your food to your liking. I liked that the meat that was on the bone was juicy and soft. It was served from a large bowl. My husband was pleased with his choice of grilled beef short ribs, Wang Galbi. They were grilled and lightly marinated in a special soy sauce served with a king oyster mushroom. Delicious!
We also shared a tasty Bibimbap, shredded beef, with mountain roots and vegetables over a bed of rice. We were also treated to enormous perfectly cooked shrimp with a light batter. There were pancakes called Jeon, which can be served with pork, vegetable and ground mung nean jeon, stuffed mushroom, or seafood, all reasonably priced.
To complete the meal we sampled dark green, green tea ice cream. It disappeared quickly because everyone enjoyed each bite but me. I’m a traditionalist, loving only chocolate, but my friend Mel did have his favorite, vanilla. I relished the juicy sweet oranges, served plentifully for everyone – a perfect way to end a tasty adventuresome meal. I’m ready to return to sample the other dishes on the menu and enjoy the friendly, attractive environment. Try it, you’ll love it.
Tang
196-50 Northern Boulevard
Flushing, NY 11355
Telephone: 718-279-7080
Hours: Open 7-days-a-week, 24-hours-a-day
Parking: Valet parking on premises
Credit cards: All majors except Discover
