The Best Dishes Eater Detroit Editors Ate in October 2024 | Eater Detroit
"The opening of Sambong in Troy changed the local landscape for naengmyeon, bringing a dedicated cold-noodle restaurant to Southeast Michigan. I tried the bibim-naengmyeon, whose potato-starch noodles are made in-house with a giant extruder that drops them straight into boiling water; they’re then rinsed and chilled to preserve a delightfully chewy texture. The bibim comes with a tangy, spicy red chile paste, pickled radish, boiled egg, and cucumber, and the move is to order the combo that includes a side of galbi (marinated and grilled short ribs). I appreciated the huge self-service container of hot broth — the hallmark of a great naengmyeon spot — and the constant cooling and heating of noodles and broth makes this an exciting meal no matter the weather." - Serena Maria Daniels
