Two new Flushing Chinese restaurants are making their way to the East Village, with hand-pulled beef noodle soup spot Dun Huang already open and Beijing hot pot chain First Lamb Shabu just signing a lease.
Dun Huang, at 300 East 12th St. near Second Avenue in the old Angelica’s Kitchen space, is an outpost of the Flushing Lanzhou beef noodle restaurant that specializes in hand-pulled noodles in a radish beef broth with chili oil, beef, green onion, and cilantro, EV Grieve reports. It’s an extensive menu though, with spicy cumin lamb burgers, popcorn chicken, big tray chicken, and more on it, too.
The restaurant is on an expansion tear, with locations already planned for the Upper West Side at 1268 Amsterdam Ave. and Clinton Hill at 531 Myrtle Ave., as well.
First Lamb Shabu is a playful, lamb-focused chain that already has more than 300 locations in China, but this will be its first Manhattan space, located at 218 East 14th St. between Second and Third Avenues, Commercial Observer reports.
The two-floor space is large, with 2,400 square feet on the ground floor and another 1,200 on the basement level — pulling in $20,000 a month in rent. That’s a lot of hot pot, which is First Lamb Shabu’s specialty. The menu is loaded with lamb options, from chops to spines, and also has fun add-ons like a Hello Kitty-sculpture made out of beef oil, as well as a fish-shaped fish pudding. Besides traditional broth-based hot pot, First Lamb Shu also does a lamb stew — where broth arrives with spiced, bone-in lamb ribs. Prolific Queens food blogger Joe DiStefano’s favorite lamb dishes in the borough.
The East Village has seen an explosion in Chinese restaurants lately, with Le Sia, Ho Foods, Little Tong, Yuan, Chong Qing Xiao Mian, Little Tong, Meet Fresh, Mala Project, and more all opening in the last couple years, many of them catered to Chinese college students.