Hung-Ry

It isn't just a bad pun; it's also the name of a hand-pulled noodle restaurant on Bond Street where delicious shochu cocktails and mediocre noodles abound. Order the pina, which goes down easier than any high octane drink really should.

But maybe skip the short rib appetizer, which comes cloaked in white foam (how early 2000s!). The ribs are good, yes, but the foam is distracting and unnecessary. A pork head spring roll--really much more akin to a dumpling or a drunken noodle casing--meets with more success, a fatty, unctuous combination of meat and starch.

The noodles, though? Oh, how they disappoint. Each dish comes with the choice of thick or thin noodles, so we ordered one of each. Thin noodles with pork belly were fine, but nowhere near the nuanced texture of Ippudo. The pork belly was rich, but the overcooked turnips left something to be desired, as did the wan broth. Ditto for the duck, with its overcooked breast meat, thick and boring noodles, and flavorless stock. No roast pork bones to be found in these soups, alas.

Hung-Ry's beer and wine list is broad and interesting, and it might be worth it to stop in just for a snack and a libation. But beyond that, noodles are best procured elsewhere.

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Hung-Ry

55 Bond Street

New York, NY 10012

212.677.4864