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in New York City’s various Chinatowns. There are string-thin noodles combined with Hong-Kong-style
the rest of their chefs and partners are heading to Tokyo and Hong Kong to do research (a k a eat) for
?), Mathieu Palombino opened branches in the East Village and Hong Kong. Now he is back in Williamsburg
Bernardsville, N.J., and a place called Al Molo in Hong Kong. Now, in early 2013, they plan to add this
for. At the venerable Peninsula in Hong Kong, the chef, Yip Wing Wah, above right, makes them by hand
Great food and service. Quality at good prices. Great for delivery too!