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204 East 58th Street
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Lost Gem
Kung Fu Little Steamed Buns and Ramen 1 Chinese undefined

Kung Fu Little Steamed Buns and Ramen

The specialty at Kung Fu Little Steamed Buns is not the Japanese ramen with which most people are familiar. Peter Song, the chef at Kung Fu, is best known for la mian, a hand-pulled noodle from China that is considered the ancestor of broth bathed noodles. The noodles are also what keep him on his feet: “This is real Chinese food. Real home food, ” said Chef Song. Peter excitedly showed me to the kitchen, put his cap on backwards, and prepared to demonstrate the art of making la mian. He slammed, slapped, stretched and even swung dough like a jumping rope before twisting and pulling delicate strings of noodle from the mound. Not only does it look impressive; the taste is what keeps bringing regulars back to the restaurant. “I come in here every day. I am not kidding. The flavor of the noodles is nothing like I have ever had, they are a lot thicker, " said Ali, a local businessman and one of Kung Fu’s frequent visitors. At twenty-three years old, Peter immigrated to New York City with little money but a big dream: to own a restaurant that had true cultural Chinese food. Against his mother’s wishes to use the money he had towards an education at NYU, Peter started work at Lan Zhou Handmade Noodle in Flushing, Queens. His boss, Mr. Liu, helped Peter gain traction in the restaurant business and eventually became his financial partner when he established Kung Fu. “I bring 'home' to my restaurant. My mom understood it was my dream, but I had to work hard. ” Peter, originally from Fushun in northeastern China, returns to China once a year to brush up on the process of making la mian. He is well-known there, having performed on a few national Chinese broadcasts as an actor and comedian before coming to New York. In 2013, he returned to China to study under a noodle master, documenting his process in a humorous short film that customers can view on the flat screen TV placed in a corner of the dining room. But his biggest teacher was sitting in the restaurant with us. “I brought her with me to the US, she is here! ” he said, pointing to his mother, whom he thinks makes the best dumplings. She smiled back, her mother's pride clear on her face. Having completed his dream, Peter has started to expand. His fourth restaurant is opening soon on 39th street. “It is the best compliment to know people love my food, ” Peter said. Sporting an amazing Chef with an amazing journey, this is one Chinese food treasure that New Yorkers should not miss.

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